Staff training requirements

Enterprises that handle, prepare, produce, or transport food to be sold or distributed to customers or consumers are responsible for ensuring it will not cause illness. In order to meet this responsibility they must be aware of what they need to do.

In wholesale food enterprises or retail enterprises not subject to specific training requirements, the proprietor is responsible for ensuring employees receive the necessary instruction and training. For example, it is important that employees receive instruction on basic hygiene requirements and the way self-inspection is implemented in the enterprise.

All employees who work with food in food shops or restaurants are required to complete training in food hygiene, to ensure that they know how to maintain a high standard of food hygiene. This requirement applies to employees over 18 years of age. Employees must start this training no later than two months after commencing employment.

Employees who have completed a food handling course such as chefs or butchers are not required to complete a food hygiene course.

If you, as the proprietor, are involved in food preparation, you must also complete the training.

Course content

Among other things, the course includes the following topics:

• Working with self-inspection
• The Food Act
• The tasks of the regional veterinary and food control authority

The course also explains how microorganisms (such as bacteria and mould) can thrive in food products, and what illnesses they can cause in people who eat the food. It looks at how to avoid microorganisms coming into contact with food and reproducing. It also provides a number of precise directions on how to store and handle food products, how to maintain good personal hygiene, and how to clean up.