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The research will determine the quantity and nature of existing UK food hygiene and safety (including Hazard Analysis Critical Control Point (HACCP)) training courses, qualifications and training materials.
It will also determine the uptake, barriers to uptake and nature of training in different sectors of the food industry (catering, manufacture and retail) and the extent to which acquired knowledge is retained and applied in practice.
<p>The work is being guided by a Steering Committee comprised of experienced representatives from academia, an enforcement agency and the catering, retail and manufacturing sectors.
<p>A wide range of methods will be employed, including a desk-based study of training material, telephone and on-site interviews, questionnaires and group tests of food business employees and managers.
The Food Standards Agency believes that a well-trained food industry workforce is an important factor in helping to raise food safety standards and reduce the burden of foodborne disease.
Legal requirements for hygiene training are contained in existing food hygiene legislation.
<p>The Agency commissioned this project to take stock of the impact that training has had on food safety practices and standards within the UK food industry and to consider the need and scope for further developments and better training.
The aim is to inform Agency policy in this area and encourage wider debate.<P>
The final report, "<a href="http://www.foodbase.org.uk/results.php?f_report_id=186" target="_new">Evaluation of UK Food Hygiene and Safety Training</a>" is available at Foodbase, an open access repository of the <acronym title="Food Standards Agency">FSA</acronym>.
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.