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Food Handlers Fitness to Work Guidance

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People who work around open food while suffering from certain infections (mainly from bacteria and viruses) can contaminate the food or surfaces the food may come into contact with. This can spread infection to other people through the food.  This guidance helps managers and staff to prevent the spread of infection by advising which illnesses and symptoms staff should report and what managers should do in response. 
You will get a PDF (102KB) file

Employee Induction checklist (Food, H&S, Fire)

£10.00

Sous Vide document pack (for those already trained)

£25.00

Allergens checklist

£5.00

Return to Work questionnnaire

£5.00

Personal Hygiene and clothing rules

£10.00

Cleaning schedule template and How To guide

£10.00

Sous Vide due diligence pack (Full) with hazard analysis

£35.00

Acrylamide self audit

£5.00

SFBB staff training list (prefilled)

£5.00

Food temperature probe calibration

£5.00