title: Food hygiene training in the UK: time for a radical re-think?
abstract: Training food handlers in the hospitality industry has been recommended by various organisations as a means of improving food handling practices and thus the safety of food for consumers. It is nearly 20 years since the first examinations for basic level food hygiene certificates were made available to food handlers in the UK. Since then little has changed in the syllabuses and in the way the questions are worded. However, the range of languages spoken by food handlers working in the UK has increased substantially since more employers are recruiting those who speak English as a second language. Training can be an unwelcome expense for managers where there is a high turnover of employees, especially amongst those for whom English is not a first language. To improve practical implementation of food hygiene theory it is time to develop a radical strategy concerning the way training is targeted and delivered in the UK, and perhaps Europe.
authors.affiliation: Royal Borough of Kensington and Chelsea, Council Offices, 37 Pembroke Road, London W8 6PW, England. euan.macauslan@rbkc.gov.uk
authors.forename: E
authors.initials: E
authors.lastname: MacAuslan
mesh_terms: D003144:Communication Barriers; D017046:Cost Savings; D005511:Food Handling / Q000191:economics; D005521:Food Service, Hospital / Q000458:organization & administration; D017408:Guidelines as Topic; D006801:Humans; D006920:Hygiene / Q000193:education*; D007318:Inservice Training / Q000458:organization & administration*; D019303:Multilingualism; D006113:United Kingdom; D000078329:Workforce