Catering staff need time off for training
Restaurants and catering businesses should build time into working hours to allow staff to receive adequate food safety training, says the Chartered Institute of Environmental Health (CIEH).
To comply with the requirements of the licensing system for premises handling raw and cooked meats, recommended in the Pennington Report, businesses would need to ensure they have adequate cover when staff go on training, advises the CIEH.
The CIEH's National Food Safety Trainers' conference, Training in Safe Hands, will be held at the Birmingham Stakis Metropole from 12 to 13 November.