Food safety training not only raises awareness of the potential risks associated with food preparation, but also equips those who prepare or serve food with the skills necessary to implement and maintain adequate procedures.
The importance of good food hygiene practices can never be overestimated, particularly in the case of food that is to be sold to the public. Simple processes and control practices can significantly reduce the risk of an outbreak of food poisoning.
When a business providing food is the cause of an outbreak, the consequences can be devastating, both for the consumers and the business itself. Although many people who fall ill with food poisoning go on to make a full recovery after an unpleasant few days, others can become seriously ill, and some cases do prove to be fatal.
The business responsible for an outbreak can suffer greatly: the HSE can prosecute if their investigation reveals breaches of food safety regulations, while such negative publicity can destroy a business’ reputation.
The HSE can also take preventative action, as recently shown in the case of a sausage manufacturer in Scotland. After finding that food contact surfaces were inadequately disinfected, the HSE has issued a Product Withdrawal Information Notice. All products potentially affected have been withdrawn.