Training caterers for the new hygiene regulations Available to Purchase

New European legal requirements require the proprietors of food businesses to supervise and train all food handlers commensurate with work activity and to establish hazard analysis systems. Considers the training implications for operational and managerial staff in the catering industry. Gives recommended levels of food hygiene training for different categories of staff and discusses the suitability and availability of training courses. Reviews sources of guidance on developing effective hazard analysis systems.