An assessment of food‐hygiene training and knowledge among staff in premises producing or selling high‐risk foods

The type of hygiene training received, if any, and knowledge about food‐hygiene principles and practice were compared in 75 food businesses. A significant link was established between the training of individuals and their knowledge assessed by answers to 20 multi‐choice questions. Staff in eight premises received no training at all, and in 15 premises only informal training was available. Management attitude towards training was an important determinant in the overall standard of training. Inspection of cleaning and cleanliness, personal hygiene standards, risk of contamination, and temperature control methods in a further 135 premises showed that assessment in these areas was closely associated with the overall level of training. The study highlighted the potential benefits from training and underlined the important role played by managerial staff.