New Staff Training including Induction
The Anstruther Boathouse (AB) staff are provided with instruction and training aligned to their roles and responsibilities within the organisation This is undertaken, in some instances, before the employment commences and thereafter, wherever practicable
The first stage ensures all food handling staff are instructed in ‘The Essentials of Food Hygiene’ covering:
·Personal hygiene, especially the importance of hand washing ·Hand washing technique posters are provided RU, displayed and discussed with staff ·Hand washing instructional video is available in the staff area of the website ·Reporting Illness ·Safe handling of food The second stage of training for all food handlers/Managers is ‘The Essentials of Food Hygiene’ covering:
·How to carry out the duties expected of them hygienically ·The importance of good food hygiene practices ·Food poisoning signs and symptoms ·Routes, sources and prevention of contamination and cross-contamination AB adheres to and trains all staff in HACCP (Hazard Analysis and Critical Control Point) Principles:
·Personal hygiene and reporting illness ·Cleaning and disinfection ·Temperature control ·Pest control and premises maintenance ·Stock control, food storage / protection and waste control and management In addition, AB trains all food handling and service staff in allergy awareness to ensure individuals with food allergies are treated inclusively whilst being safe.
Supervision of Staff
AB supervision policy requires any supervisory role can only be held by a member of staff qualified to at least one level (academic, vocational or training) above the supervised person.
The supervisor will be deemed competent and demonstrate appropriate supervisory skills and training
Where possible, the AB Manager should be qualified to a minimum of degree (or equivalent) level.
Retraining will be provided by AB to any staff associated to failure in the areas covered by HACCP systems
This retraining will be recorded alongside any additional corrective actions taken.
Refresher training will be provided by AB through staff meetings and one to one sessions where appropriate. A record of all refresher/ upgrade training will be kept.
Vocational and Formal Training
Staff Handling Low Risk Food Training
Staff Handling High Risk Food Training
AB plans to introduce Scottish Vocational Qualifications (SVQ) (depending on available funding)
Subject to available funding, AB is is committed to training all staff in:
Formal Food Hygiene Training courses
AB Chefs are required to have current, valid hygiene certificates. AB encourages staff to qualify to (a minimum of) intermediate.
HACCP Based Training
AB operates to a HACCP based training system for all staff
Monitoring/checking and any other records appropriate to the Training House Rules
• Weekly Record activities complying with the HACCP Principles including corrective actions are kept
All staff keep a training record which is completed as appropriate on a regular basis.
Training in risk assessment, health and safety and allergens will be made available to all staff.