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Key facts and statistics
Effective food hygiene reduces the risk of foodborne illnesses, which affect millions annually worldwide. According to the World Health Organisation (WHO), contaminated food causes over 600 million cases of foodborne diseases and 420,000 deaths globally each year.
Key definitions
Food hygiene refers to the practices and conditions that prevent food contamination and ensure food safety during preparation, storage, handling, and serving. It encompasses personal hygiene, sanitation, and pest control.
Relevant legislation, regulations, and best practices
- Legislation - In the UK, the Food Safety Act 1990 and Food Hygiene Regulations 2013 outline legal responsibilities for food businesses to ensure hygiene standards are met.
- Regulations - EU Regulation 852/2004 sets out general foodstuff hygiene requirements.
- Best practices - Following Hazard Analysis and Critical Control Points (HACCP) principles helps effectively identify and manage food safety risks.
Importance of food hygiene training
- Reducing risks - Proper training reduces the risk of food contamination and foodborne diseases.
- Legal compliance - Businesses must comply with food hygiene regulations to avoid penalties and protect consumer health.
Essential components of food hygiene training
- Personal hygiene - Emphasises handwashing, personal cleanliness, and appropriate work attire.
- Safe food handling - Techniques for safe storage, preparation, cooking, and serving of food.
- Cleaning and disinfection - Procedures to maintain clean and hygienic food preparation areas and equipment.
Recommendations
- Training courses - Encourage food handlers to regularly undergo accredited food hygiene training courses.
- Continuous improvement - Implement regular audits and reviews of hygiene practices to maintain high standards.
Conclusion
In conclusion, food hygiene training is not just about compliance but about safeguarding public health and enhancing the reputation of food businesses. By adhering to best practices and staying informed about regulations, businesses can ensure safe food handling practices. Take proactive steps today to protect your customers and your business.
Click here to explore our accredited food hygiene training courses to ensure your staff have the necessary skills and knowledge.
About the author
Dr Richard Dune
With over 20 years of experience, Richard blends a rich background in NHS, the private sector, academia, and research settings. His forte lies in clinical R&D, advancing healthcare tech, workforce development and governance. His leadership ensures regulatory compliance and innovation align seamlessly.
