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| Author | Graziella Borg |
| Abstract | L.N. 178 of 2001 under the Food Safety Act of the local regulations requires that all those persons involved in the preparation, manufacture and treatment of food are to be registered as food handler with the Department of Public Health. The aim of this legislation is to ensure food safety and a decrease in food poisonings. Learning directed towards a specified performance is referred to as training. Training and education are now being given the prominence and priority they deserve throughout business and industry. The reason for this is the realisation that organisations which are successful, take the training of their employees very seriously. Locally there are two different types of training, Course A and Course B which are aimed at different job categories. Both courses provide basic food safety knowledge and procedures. Food safety training is an essential component for every food business in ensuring a food safety culture. This study was designed to measure the knowledge before and after training. A re-test was also carried out two months after training. Observation visits were carried out to see if that knowledge is being implemented. Results of the study indicate a significant improvement especially after training, hence proving training to be effective. Level of retention of that knowledge was still high two months after. However the implementation at the place of work still needs considerable improvement. Various recommendations have been put forward by the author on how to improve implementation of training. More commitment is needed to provide safe food to the consumers without any associated risk, i.e. chemical, microbiological and physical. This can be achieved by instilling a food safety culture in the people working in the food industry. |
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| Key words | Health Services Management, Thesis, Food safety, Training |