FOOD HYGIENE CERTIFICATE PRESENTATION

Monday 19th December 2005 - Ballapaddag Farm Kitchens

Members of the Food Preparation Team (Ballapaddag Farm Produce, Ready Meals, Fresh Fish and Oriental Foods) receive their Food Hygiene Certificates from John Rimington M.H.K. (third from the left in white coat).

Food Hygiene and Certification Background

Rigorous enforcement of food hygiene legislation is important but it is not, in itself, sufficient to prevent food poisoning. Food poisoning is normally caused by negligence or ignorance and consequently most experts in food hygiene believe that a reduction in the high level of food poising cases will be achieved only by the education of food handlers.

The correct handling of food at all stages in its manufacture, storage, distribution and sale is essential to ensure the food remains safe and wholesome. This in turn will ensure a profitable operation by reducing food spoilage and the exposure of customers to food poisoning.

One of the most successful and cost effective methods of reducing the risk of food poisoning is to ensure that all staff receive comprehensive training in all aspects of hygiene relating to their work. A well trained and informed staff is essential in every food establishment. All personnel must be motivated towards the objectives of the organisation.

The Basic Food Hygiene Course is designed for front line food handlers. The Course was run over three weeks in the evenings. Each session was of two hours duration and covered the basics of bacteriology, food poisoning and food borne disease, contamination, food storage and temperature control, food preservation design and construction of premises and equipment, cleaning, pest control, personal hygiene and food legislation.

All eleven staff passed the examination. There were two people whose first language was not English - one from Spain and one from Poland.