INTRODUCTION to the NATIONAL HYGIENE PARTNERSHIP’s E-LEARNING COURSE

ESSENTIAL FOOD SAFETY & HYGIENE SKILLS (Level 1) for BED & BREAKFAST OPERATORS

In common with operators of all food businesses, operators of Bed & Breakfast establishments are required to comply with the following two key elements of Food Safety Legislation:

  • European Communities (Hygiene of Foodstuffs) Regulations 2006
    • (S.I No 369 of 2006) (Amended by S.I. No 380 0f 2009)
  • European Communities (General Food Law) Regulations 2007
    • (S.I No 747 of 2007)

This overview will provide you with the necessary background information under each of the following headings; Hygiene, Traceability, Food Safety Training, Food Waste Regulations & Certification

Hygiene

The first set of regulations on the Hygiene of Foodstuffs, obliges operators of food businesses to comply with EU Regulation 852/2004. This outlines the food hygiene and safety requirements for all food businesses. All food businesses operators including those running a Bed & Breakfast are required to register their business with the Health Service Executive (HSE). The Environmental Health Officer (EHO) from the HSE will advise the Bed & Breakfast Operator of any specific requirements that they will need to comply with as this is dependent on the scope of their food preparation activities. Part of the general hygiene requirements is the facility and ability to maintain foods at the correct temperature during the different stages of the production process and to be able to monitor those temperatures. The level of detail in temperature monitoring will depend on the type and scope of the food preparation activities being performed within the Bed & Breakfast operation.

Traceability

The second set of regulations on General Food Law obliges operators of food business to comply with EU Regulation 178/2002. This requires that food business operators have in place a system and procedures for tracing food used in the food business and to be able to provide that information to the Environmental Health Officer. Bed & Breakfast operators need to be able to trace the food served to customers back to the suppliers of the products. This means keeping a records of the foods purchased including

  • Supplier name and address
  • Delivery/purchase dates
  • Food type

As many B&Bs are also private homes, a basic requirement is that there must be a clear separation of the food for consumption by the family members from the food being stored and prepared exclusively for the guests of the Bed & Breakfast operation as the requirement to compile and maintain food safety and traceability records only applies to food served to guests.

Food Safety Training

Bed and Breakfast imageIt is a legal requirement that staff or family members involved in the preparation of food in a Bed and Breakfast operation are trained and/or supervised commensurate with their work activity. The responsibility for the supervision and training of staff or family members lies with the operator of the Bed & Breakfast premises.

The National Hygiene Partnership’s Essential Food Safety & Hygiene Skills eLearning course is based on the Guide to Food Safety Training – Level 1 which has been published by the Food Safety Authority of Ireland. The course will enable you to gain a comprehensive understanding of the hygiene conditions and practices which must be strictly adhered to during each stage of the food production process. The application of these key principles will play a critical role in ensuring the provision of safe food for your guests.

The course will also introduce you to a range of templates designed by the Food Safety Authority of Ireland to aid the process of recording and maintaining the traceability of food and other food safety records. In Learning Unit 7 of the course you will be required to conduct a brief exercise in the practical application of the key learning points contained in the course. This exercise will focus on the completion of the records that must be available for inspection during the annual monitoring visit by the Environmental Health Officer. These records should reflect the type and scope of the food preparation activities being performed within your Bed & Breakfast premises. This exercise will prove to be invaluable as it will provide you with the knowledge and competency required to complete and maintain the required food safety and traceability records on an on-going basis.

What Is the Purpose of the Guide to Food Safety Training Level 1?
This guide describes the standard of food safety training required of all food workers within the Food Service or Food Retail Sectors including B & B operations. It provides information on what employees should be able to do with regard to food safety depending on:

  • their level of responsibility
  • whether they work in a high or low-risk area
  • the length of time they have been working in the food sector

To Whom Does This Guide Apply?
All food handlers who work in the food service or retail sectors including B & B operations whether they are employed on a full time or part time basis.

Level 1 (Induction)

This level is split into two stages. Stage I outlines what all employees must be able to demonstrate before they start handling food in a Bed & Breakfast Premises.

Level 1, Stage I – Food Safety Skills Summary

Stage I describes the food safety skills required of Proprietors, Family Members and or Employees before they handle food in Bed & Breakfast Premises.

The following is a list of the nine food safety skills that Proprietors, Family Members and or Employees involved in food handling in a Bed & Breakfast Premises should demonstrate.

  1. Wear and maintain uniform/protective clothing hygienically
  2. Maintain a high standard of hand-washing
  3. Maintain a high standard of personal hygiene
  4. Demonstrate correct hygiene practice if suffering from ailments/ illnesses that may affect the safety of food
  5. Avoid unhygienic practices in a food operation
  6. Demonstrate safe food handling practice
  7. Maintain staff facilities in a hygienic condition
  8. Obey food safety signs
  9. Keep work areas clean


Level 1, Stage II – Food Safety Skills Summary
Having been trained to Stage I, Stage II provides information on what you and your employees need to know after they have been working in your premises for a month. Even though they will have had training at this stage they will require supervision to ensure that they are demonstrating good food safety practices.

The following is a list of the 11 food safety skills to be demonstrated by Proprietors, Family Members and or Employees of a Bed & Breakfast Premises at this stage:

  1. Demonstrate their legal responsibility in ensuring safe food for the Guests of a Bed & Breakfast Premises
  2. Recognise how food can be put at risk by chemical, physical and biological hazards
  3. Demonstrate an understanding of cross contamination and the hygiene practice necessary to prevent it
  4. Explain the difference between high and low-risk activities
  5. Avoid unnecessary handling of food, food utensils and surfaces
  6. Where applicable to the job, record the temperature of food as required
  7. Keep appropriate food safety records
  8. Keep pests out of the food operation and operate a satisfactory waste disposal system
  9. Take action when aware of unhygienic practices that may put the safety of food at risk
  10. Co-operate with authorised enforcement officers
  11. Where applicable to the job, check deliveries appropriately

Download FSAI Level 1 – Induction Food Safety Training Skills

Certification

A Certificate of Completion may be downloaded upon completion of the Essential Food Safety & Hygiene Skills (Level 1) course. This will serve as a record that you have successfully completed a training course based on the requirements contained in the Guide to Food Safety Training Level 1 – Stage I and Stage II. This guide was published by the Food Safety Authority of Ireland.

The Food Waste Regulations

These regulations apply to any food business producing more than 50kg of food waste per week. Bed & Breakfast establishments with less than 4 bedrooms are exempt from this regulation but operators of B&B premises with 5 or 6 bedrooms are advised to contact their local authority to determine if they fall within the scope of the 50kg limit particularly if they also serve an evening meal. Businesses producing less than 50kg have been given a further year to get their house in order but only if they sent a written declaration to their local authority to this effect in advance of the July 1st 2010 deadline.

How Will The Food Waste Regulations Be Enforced ?

If the regulations apply to you, enforcement officers from your local county or city council are entitled to enter your premises and check that you are complying with the legislation. Your local authority may also require you to produce an implementation report or annual report detailing how you are managing your food waste. This report should provide information on the type, origin and amount of food waste generated, the management arrangements and destination of food waste, the quantity sent for recycling , the measures adopted to reduce food waste over the year.

The Relationship between the Food Waste Regulations and Food Safety and Hygiene Standards and Guidelines

While the Food Waste Regulations and the Food Hygiene Regulations are two distinct entities, it should be pointed out that the food waste regulations do not conflict in any way with the food safety and hygiene regulations, standards and guidelines outlined in the Essential Food Safety & Hygiene Skills (Level 1) eLearning course.

Course Cost: €40.00 (Inc. VAT @23%)

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Course cost includes VAT @23%, online enrolment and support services

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Course Features

  • Available on-line only
  • Must be completed within six weeks from on-line enrolment.
  • Contains audio, visual and interactive features.
  • Structured in modular format and contains seven different learning units.
  • Each learning unit has clearly defined learning objectives and incorporates a range of multiple choice questions to test and reinforce the learning
  • Designed to be absorbed in short sessions of approximately one hour or less
  • May be accessed 24 hours per day
  • Should not take longer than 9 hours to complete all course modules
  • The learner must complete each learning unit and provide the correct answer to the associated questions before progressing to the next learning unit.
  • The learning units must be followed in sequential order
  • The learner will be required to complete some sample Food Safety templates in Learning Unit 7.

Certification

  • A record of training in the form of a certificate may be downloaded upon satisfactory completion of the course.

Sign Up Features

  • Secure password access for course
  • Password will be issued upon payment of the course fee
  • Secured credit or debit card payments accepted on-line
  • On-line registration/enrolment process
  • If the six week timeframe allowed to complete the course is exceeded access to the course will expire and payment of the full course fee and re-enrolment will be required in order to complete the course.

System Requirements

  • Web Browser: The eLearning courses should work in any modern web browser, however it will work in Internet Explorer 7+, Firefox 3.6+ and Google Chrome 5+. Your browser should also have both cookies and javascript enabled. These are typically enabled by default.
  • Adobe Reader 9+ for reading PDF Files
  • Adobe Flash Player 10+ for playing video files
  • Both Adobe applications listed above can be downloaded for free from www.adobe.com
The National Hygiene Partnership is the trading name for a Partnership of Government Agencies and Industry Representatives Bodies which was established for the purpose of developing , promoting and coordinating a range of food safety training initiatives for the Irish Food Sectors. The NHP is registered for VAT in Ireland, Registration number 9535893H and the business address is Abbey Court, Block B. Lower Abbey Street, Dublin 1.