A survey of food hygiene and safety training in the retail and catering industry

摘要: Describes a survey of food safety training for staff in the retail, care and catering industry. Training provisions were evaluated against guidance relevant industry guides. Additional information was collected on managers’ perceptions attitudes towards hygiene training. The extent level retail butchers, who had to comply with licensing regulations, better than homes caterers an equivalent size. Some not compliant requirements Food Safety (General Hygiene) Regulations. There similar lack management systems most businesses this study but senior trained able provide in‐house greater effect. All carried out on‐the‐job training, although some restricted induction content which often ill defined. documented procedures, reinforcement strategies very little refresher activity. Many managers failed feedback performance, test knowledge or praise good hygienic performance. Half train, untrained elementary themselves. recognised that conditions workplace time pressures could contribute poor performances.