Food handlers must receive adequate supervision, instruction, or training in food hygiene to commensurate their role in the industry.
Those responsible for HACCP should also receive adequate training to understand the concept and implement the same.
Guidance for Training by FSAI recommends the following:
- Training certificates should be renewed every 3 years are as often required considering the business and role of the food worker.
- Training should be refreshed - this generally takes place annually.
- Training records should be available for inspection and monitoring.
