Food Hygiene Training Company Personnel
Food Hygiene Training Company’s policy is for all staff that come into direct contact with learners to have an enhanced CRB check. Staff are supervised until a satisfactory check has been made. New staff are asked to present their current enhanced CRB approval and we will also carry out a further enhanced CRB check, a copy of which will be kept on file at the Food Hygiene Training Company office. Food Hygiene Training Company will also work with the Independent Safe Guarding Authority to ensure all staff are able to work with young people and vulnerable adults.
Food Hygiene Training Company has a nominated ‘champion’ for Safeguarding and an out-sourced consultant for H&S training and advice. The nominated champions are experienced and qualified in Health & Safety and Safeguarding. They are responsible for delivering staff update training at regular intervals to include changes to legislation and how to deal with young and vulnerable adult learners. All training will be documented on CPD logs and in the company health and safety file at the Food Hygiene Training Company office. All of Food Hygiene Training Company’s policies and procedures are adhered to by subcontractors and associates; safeguarding update training is mandatory for all such personnel.
The Safe Learner
Assessors speak to young people and vulnerable adult learners to ensure their welfare is safeguarded. Should there be any indication that it isn’t, Food Hygiene Training Company will investigate fully. Investigations will be lead by the Managing Director, supported by the nominated champion and assessor. Records are maintained by the Safeguarding Champion and are treated as strictly private and confidential.
Standard 10 as detailed in the Food Hygiene Training Company Safeguarding Assessment document is utilised fully with young people and vulnerable adult learners. The findings are communicated to Food Hygiene Training Company and an action plan of additional support, supervision and training is agreed and documented. A copy is retained by the Assessor in the learner file and by the Food Hygiene Training Company office. A copy will also be given to the learner’s line manager. Assessor’s ask questions and make observations at every visit; this is recorded on the visit report.
Risk assessments carried out
• Employer agreement document to be completed at initial site visit
• Standard 10 Safeguarding Assessment document to be completed at the initial site visit, if
any young people or vulnerable adults have been identified.
• Staff carrying out the assessment are all competent and qualified to level 2 and above
• All assessments are quality assured by the Managing Director of Food Hygiene Training Company, who is qualified
to a minimum of NVQ level 3 or equivalent
• Food Hygiene Training Company agrees control measures with employer
• Risk assessments take into consideration any changes and are updated accordingly
• Control measures and risk assessments are evaluated through observation and questions and
reviewed at every visit
• Action plans are filed at the Food Hygiene Training Company office; the Assessor and managing director manage
the progression of all action plans.
• Lone working is not a suitable working arrangement for young and vulnerable adult learners.
Food Hygiene Training Company will ensure that adequate and appropriate supervision is in place at all times.
Incident Reporting
Employers and Learners are informed about the requirements to report accidents and incidents to Food Hygiene Training Company as well as the normal authorities for all Learners. Employers and/or learners can report accidents directly to the Food Hygiene Training Company office via the telephone or their Assessor via their mobile number. At every visit Assessors check with their learners to establish if any accidents or incidents have occurred and this is recorded on the visit report.
Food Hygiene Training Company Reporting Schedule
Food Hygiene Training Company will investigate the circumstances of the incident within the guidelines set out by RIDDOR, this will be carried out by the H&S representative (competent person). The investigation will consider if the age or vulnerability of the learner contributed to the incident. Depending on the outcome, further risk assessments and supervision arrangements may be put in place.
• Gather information
• Analyse information
• Identify risk control measures
• Implement an Action plan
Food Hygiene Training Company continues to monitor the work place to ensure the learner is not affected by the incident. Action would be taken if further harm occurred to the learner. Regular contact will be maintained by the Assessor and further training will be offered to learners and employers.