The guidance is designed for use by professionals involved in food safety management, and can be incorporated into a training and developmentprogramme, says the Food and Drink Federation (FDF). The guidance was jointly produced by the FDFand the Institute of Food Science & Technology (IFST).
" Whilst there is no legal requirement for food safety professionals to attend formal training courses or obtain a formal qualification, it is the legal requirement of the operator of the food business to ensure that employees are trained to an appropriatelevel," the FDF stated.
The guidance acts as an aid to help identify, update and improve knowledge of issues and developments within the food safety arena.It recommends companies ensure their food safety professionals are given a minimum of 35 hourstraining per annum as part of a continued professional development programme.
It provides direction on recognition of compliance, record keeping, qualifying activities and examples of relevant qualifications.
"With food safety our industry's number one priority it's essential that professionals working in this area can continue to progress their skills as issuesdevelop," stated FDF director of communications Julian Hunt.
Continued professional development is a systematic and planned approach to the maintenance, enhancement and development of knowledge, skills and expertise that continues throughout a professional's career.
The guidance is available online at: http://www.fdf.org.uk.