The R.638 Regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters was published June 2018. With the regulation came a new clause which states that a person in charge of food premises must ensure that he/she is suitably qualified or otherwise adequately training in the principles and practices of food safety and hygiene as appropriate, and that the training is accredited or conducted by and inspector.

With that in mind, this course will provide the manager or business owner with an overview of management’s responsibilities regarding Food Safety Management Requirements. Guidance will be given, where applicable, about relevant legislation/codes of practice, levels of hygiene training/knowledge and Food Safety related aspects.

Course Objectives

• To provide delegates with an understanding of food safety, how it works, requirements for its effective implementation and the manager’s supportive role. It also looks at the problems associated with implementation.  
• At the end of the training course delegates will be able to:
  • Understand the basic hygiene practices
  • Understand the requirements for the effective implementation, maintenance and for continuous improvement of the Food Safety Management System
  • Assist with problem-solving
  • Provide a supportive role