World Food Safety Day –
Staff Training is Key to Effective Food Safety

World Food Safety Day (this year on 7th June) is a reminder to everyone to ensure that food is processed, prepared and handled in a way that is not harmful to health. Backed by the World Health Organisation (WHO) and the Food and Agriculture Organisation (FAO) of the United Nations, this year's theme is "Science in Action."

The "Science in Action" theme encourages food manufacturers to strengthen their food safety systems in the prevention, detection and management of foodborne risks, thus reducing illness and potentially saving lives.

Food safety is everybody's responsibility – from manufacturers, caterers, retailers, and everyone involved in food supply chains, to the consumer who needs to observe cooking and storage instructions.

Food manufacturers are seen as vital guardians of food safety. Through improved staff training, smarter data collection and the implementation of robust evidence-based safety practices, they could reduce the number of foodborne illness cases – which stands at an estimated 2.4 million people in the UK alone.

Make food safety training a priority

Food safety starts with people. Whether working on production lines, in cold storage facilities, packaging, distribution centres or anywhere else in the supply chain, employees play a vital role in preventing contamination and maintaining good standards of hygiene. However, without effective training, manufacturers' food safety systems become vulnerable.

It's a legal requirement that operators and other entry-level roles should be trained in basic food hygiene as a minimum – e.g. Level 2 Food Safety or equivalent. Ideally, though, all staff should be trained and competent in the following:

• Hazard Analysis and Critical Control Point (HACCP) systems
• Allergen management and labelling compliance
• Food safety & hygiene practices
• Personal hygiene, appropriate PPE and handwashing
• The danger of cross-contamination and how to control it
• Food defence and traceability

Importantly, training should be treated as a continuous improvement exercise rather than a one-time box-ticking exercise. The ideal is to foster a positive food safety culture where staff employ good food safety practices as a matter of course as they go about their work.

Share data to improve food safety overall

Centralised data-sharing of scientific research and collaboration with other food manufacturers will help to mitigate risk across the food safety supply chain. Sharing anonymised data on incidents, recalls, near-misses and emerging risks, to organisations such as the Food Standards Agency, allows everyone in the industry to respond rapidly to outbreaks. It can also aid in detecting patterns and inform policymaking.

Employ evidence-based food safety measures

Evidence-based food safety measures include practices such as:

• Microbiological testing of high-risk surfaces and food contact points
• Validation of cleaning protocols to reduce Listeria, Salmonella and E. coli
• Allergen segregation and testing
• Supplier verification and audit processes
• Cold chain monitoring to ensure food stays within safe temperature ranges

The UK food sector is one of the most tightly regulated in the world but risks still exist. According to the WHO, "the use of scientific knowledge is key to reducing illness and related costs and, more importantly, it saves lives."

Remember to keep training updated

Refresher training at least every three years following food safety, HACCP and auditing training is highly recommended. In fact, many retailers and the Brand Reputation Compliance Global Standards (BRCGS) require it. Our Food Safety Update course keeps delegates up to date with the latest requirements and future trends in food safety. We also offer HACCP Refresher and Auditing Refresher courses.

This year Verner Wheelock introduced three new courses for food industry professionals – Foreign Body Prevention and Investigation, QA Technician/Auditor Workshop and FDQ Crisis Management – crucial training in mitigating the effects of a serious food poisoning outbreak, for example.