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

We had a real problem finding a company that could provide training to our chefs as most of them speak Mandarin Chinese as their first language. Dennis found the answer by providing a translator, Ning, who not only spoke to our staff in their language but provided test papers in Chinese. Amazing!