What training materials Food Standards Scotland provides to food industry professionals to improve compliance with food safety standards.

The regulatory requirement relating to training is contained in Chapter XII of Annex II of Regulation (EC) No 852/2004 on the hygiene of foodstuffs and is a general requirement that food handlers be supervised, instructed and/or trained in food hygiene matters commensurate with their work activity. Those responsible for establishing a food safety management system within a food business based on Hazard Analysis and Critical Control Point (HACCP) principles or for the operation of relevant guides must have received adequate training in the application of those principles. Beyond this there must be compliance with any specific requirements stated in law.Whilst much of what Food Standards Scotland (FSS) provides falls into the categories of guidance or advice, FSS does provide online training materials in relation to allergens:Online Allergy Training | Food Standards ScotlandAdvanced Online Allergen Training | Food Standards ScotlandFSS also offers tools for fresh produce and safe smoked fish to assist relevant food businesses produce safe food:Fresh Produce Tool | Food Standards ScotlandSafe Smoked Fish Tool | Food Standards ScotlandMany food businesses make use of our CookSafe Manual, guidance and templates when planning their HACCP based management systems. Cooksafe is particularly aimed at caterers and provides instructions to develop procedures to fit the business needs.If asked for direction to training, FSS advice is to contact the Royal Environmental Health Institute of Scotland (REHIS). A section of their website dedicated to training, which can be found here Community Training
- REHIS.