Food Hygiene & Safety

[baconsarney]

I know from participating in threads here that a lot of you guys are professionals in the catering industry

So, bit of background, for a number of years I’ve grown my own fruit and veg, and make jams and chutneys, I pickle a lot of my veg, and recently as a result of fermenting my chillis to make hot sauce I’ve started fermenting too, currently have sprouts, kimchi, sauerkraut and Salsa on the go. Anyhoo I’ve digressed a bit… most of my creations I give to family and friends, I don’t sell any stuff as I do this to create experiment and generally chill out. My day job is health and safety professional in the offshore oil and gas sector, and I’ve decided it’s time for some more training and qualifications, this time in food safety and hygiene… so, finally here, can anyone recommend online courses for an enthusiastic amateur, I’ve seen level 1 and level 2 stuff but need guidance from peeps who know what they’re talking about…. Please help! Many thanks in advance,
Richard.

[Mobile Chicane]

Your premises need to be inspected by your local authority's Environmental Health Officer if you're planning on selling your produce commercially, but it's no biggie.

Call them and have a chat, they (mostly) don't bite.

If you know the standards required to Level 2 you should be fine.

[21TonyK]

To make it worthwhile I’d make sure any course is CIEH accredited and also buy a couple of text books. I can have a proper look later this evening when I have finished supervising a kitchen deep clean!

[baconsarney]

Thank you guys, really appreciated !

[M5-911]

Go Level 3 .

[21TonyK]

First thing to say is qualifications are cumulative and secondly not all "qualifications" or courses are equal.

For example you can do a "Level 4" online in 3 hours for 100 quid or you (last time I looked) a level 4 with the CIEH was 5 days residential plus a lot of remote learning, several exams, a thesis and several thousands of pounds.

For level 1 & 2 online is fine, a lot of it is basic everyday practical stuff. A few bits about bacterial growth rates and various pathogens and thats about it.

You can get away with skipping a level 1 as to be honest 99% is covered in the level 2 and what isnt is so basic its common sense.

Level 3 is what used to be called "intermediate" and now known as food safety for "managers". It's a lot more on safety systems, legalities and a bit on premises etc

It's useful and relevant but not so much as level 2 from a practical food handlers perspecitive.

Personally, if its purely from a curiosity perspective I'd do a quick cheap level 2 online and order a book...

https://www.amazon.co.uk/Supervising-Food-Safety-R...

The important thing to remember is facts and figures, technical knowledge etc is all very well. As I'm sure you find in your job, its the application of this in the workplace.

And if you are thinking of this from a work perspective, it "good practice" to refresh your qualification every 3 years as a minimum. My work policy is every 12 months.

FWIW I would always lean towards the CIEH courses. They are not the cheapest but they are the best.

https://elearning.cieh.org/do?action=viewProduct&a...

Edited by 21TonyK on Wednesday 10th January 21:12

[baconsarney]

Thanks guys, not planning on going commercial, it’s to increase my awareness and knowledge base, and comfort factor in some formal training… you can never stop learning…

[baconsarney]

baconsarney said:

Thanks guys, not planning on going commercial, it’s to increase my awareness and knowledge base, and comfort factor in some formal training… you can never stop learning…

Just to add, bit like track days, not a professional racing driver but track days are enjoyable, no formal training then some years ago I had track day tuition, worth every penny and increased my confidence and enjoyment hugely… (and lap times)

[21TonyK]

mithcelgrey said:

That's a great book about food safety https://www.amazon.co.uk/Safety-Laminated-Allergen...

All that is, is this... which is free.

https://www.food.gov.uk/business-guidance/safer-fo...

It's guidance, recommended practices and paperwork for caterers. Its a starting point for food business operators but its what you use AFTER training and when you are operating a business.

[Bill]

Given what you're doing a tinning/bottling course might be better. IIRC botulism is a significant issue with incorrect preservation and probably won't be covered in a standard hygiene course.

[carinatauk]

The Food Standards Agency do some on line courses

https://www.food.gov.uk/business-guidance/online-f...

Your local EHO may be able to help as well

[baconsarney]

Hi guys I’m doing the level 2 CIEH course that Tony recommended, now about a third of the way through and very much enjoying it… thanks to everyone for posting too, and I’ll report back when I’ve completed the course….
Cheers
Richard.

[21TonyK]

Pick up anything you didn't already know?

[sherman]

Check out your local colleges Hospitality deptartment for night classes/ short courses too.

[baconsarney]

21TonyK said:

Pick up anything you didn't already know?

Hi Tony, yes lots

Just finished this morning with a pass… again thank you for the advice, have to go now have to clean the fridge and work tops

[21TonyK]

baconsarney said:

21TonyK said:

Pick up anything you didn't already know?

Hi Tony, yes lots

Just finished this morning with a pass… again thank you for the advice, have to go now have to clean the fridge and work tops

Good to hear. Just don’t use bleach like the muppets who did a deep clean on one of my kitchens last week.