The Food Hygiene (England) Regulations 2006 require all who are involved in food premises to be: ‘trained, supervised or instructed, commensurate with their role’. It does not specify what level of training or whether it should be a nationally recognised qualification or an in-house certificate. We can offer both, for all of the food safety and health & safety programmes.

There are both advantages and disadvantages:

Advantages of Nationally Recognised Qualifications:

• The content of the courses are understood by enforcement agencies such as Environmental Health.

Disadvantages of Nationally Recognised Qualifications:

• Once staff are trained they may use this qualification to find another job and therefore the company lose their investment.

Advantages of In-house Qualifications:

• The qualification may not be used to further the career of an employee outside of the organisation.
• They are less expensive, as examination fees will be lower.
• They can be tailored to the individual needs of the employer.
• They can be focused on the specific needs of the employee.
• They may involve less time, as the content is specific to a role.

Disadvantages of In-House Qualifications:

• Although the content may be the same as for a nationally recognised qualification, that may need to be proved to an enforcement officer.

For more information about In-house, Open courses or Consultancy please contact us:

Phone 01474 536 662 Email info@hygienesolutions.co.uk

HACCP seemed a mystery to me before Dennis showed us that it could fit even in to our business. Now we can be confident that we are obeying the Law but also that we are ensuring that our food is as safe as can be, and that must be good for business.