CURSO
01 · GENERAL CONCEPTS AND FOOD SAFETY
Food handling is one of the stages in which hazards affecting food safety may be introduced. Prevention requires controlling process conditions and people's behaviour.
Who is a food handler?
A food handler is a person who, as part of their work, comes into direct or indirect contact with food during activities such as preparation, manufacture, processing, packaging, storage, transport, distribution, sale, supply or service.
Food safety: shared responsibility
- The company must ensure that staff receive instruction or training appropriate to their tasks and that it remains up to date.
- Workers must follow instructions, report incidents and maintain correct hygiene practices.
- Training must be integrated into the food safety management system and adapted to the actual hazards of the establishment.
- Training must cover relevant hazards, good practices and the measures to be taken when deviations occur.
FOOD SAFETY CULTURE
European legislation incorporates food safety culture: commitment from management and workers, knowledge of hazards, clear communication of incidents, sufficient resources and continuous improvement.
European legislation incorporates food safety culture: commitment from management and workers, knowledge of hazards, clear communication of incidents, sufficient resources and continuous improvement.
Regulatory basis / source: Regulation (EC) 852/2004, Annex II, as amended by Regulation (EU) 2021/382.