The first national guidelines on food safety training were published by the Food Safety Authority of Ireland yesterday.
The guide to food safety training outlines the minimum staff training standards that food businesses must meet to comply with the law.
Of the 100 food poisoning outbreaks reported to the FSAI between 1998 and 2000, the vast majority were attributable to inadequately trained staff.
During this period, 2,700 people were ill, 246 were hospitalised and there were six deaths due to outbreaks. Inadequate training as well as poor hygiene practices, improper storage, inadequate cooking or reheating and cross-contamination were the principal causes. The FSAI's training compliance manager, Ms Cliona O'Reilly, warned industry that food safety training was not an option.
"It's required by law under the EU Hygiene of Foodstuff Regulations, 2000. "We are aware that many employers are experiencing difficulties due to high staff turnover, skills shortages and, in some cases, overcoming language barriers. These add further pressure to ensure training is undertaken by all staff before employment."
Enforcement officers will be visiting premises and have the power to request training records and interview and observe staff to verify that training has been carried out, according to the FSAI. "Those food premises operating outside the law will be penalised. Employers who do not ensure that their staff are adequately trained not only place the health of their customers at risk but also the viability of their business.
"We would advise employers in the sector to keep training records regardless of whether training is carried out in-house or externally, as our inspectors will be requesting this information," Ms O'Reilly said.
The training standard applies to all food-handlers whether they are full- or part-time, seasonal or voluntary. It should be used by supermarkets, mail-order activities, vending machines, market stalls, restaurants, canteens, public houses, takeaway food outlets and catering facilities in companies, schools, holiday camps and public institutions.
The Guide to Food Safety Training - Level One will be distributed to all sectors of the food industry and training providers. It is also available through the FSAI on 1 890 336677.