The last element of PERT is to do with the kitchen and food …
Level 2 Food Safety Training
Poor hygiene and unsafe working practices in your kitchen can easily prevented by undertaking this basic food hygiene training and I always insist on any cook or chef having this qualification at the very least.
For more information on food hygiene see the separate articles in the Kitchen section.
A one-day Level 2 Food Safety Training Course, based on Level 2 National Occupational Standards, will cover the following areas:
- Storage
- Preparation
- Cooking
- Serving
- Handling
See my separate articles on Food Hygiene – Cross Contamination, Kitchen Cleaning, Food Storage on the website.
So that’s the four main legal requirements covered off with PERT, what other training might you consider?
There are more advanced courses for you and your staff in terms of Fire Safety, First Aid and Food Hygiene, which in terms of your personal or staff development you might consider, however I think any well rounded publican will also look at:
HACCP – Hazard Analysis Critical Control Point – covering the seven principles and HACCP standards your food business should achieve under Food Safety law.
COSHH – understand the 2002 Control Of Substances Hazardous to Health regulations, carry out effective risk assessment and implement safe working practices in your pub.
Safety at Work – slips, trips, knives, working with electricity – learn about accident prevention and reporting – and the many elements of health and safety affecting pubs
Conflict Management and Personal Safety – Causes of conflict both work and socially, stages in conflict, how can we stop conflict escalating, minimising conflict – we’ve all had to deal with truculent customers (and sometimes even staff) at times.
The British Institute of Innkeeping (BII) run a variety of training courses covering pub and cellar management and details can be found on the BII website.