All food handlers within Kew Green Hotels are required to hold a Food Safety Level 2 certificate at a minimum. This can be completed via their Flow pathway and must be done within 3 months of employment to remain compliant with SSG.
Employees must complete a separate, dedicated Food Allergens course which is also available via Flow.
See the Flow section for more details on how to access the pathway.
While the law is consistent across all food service establishments, some policies differ from company to company. It is important to be aware of Kew Green specific policies to avoid doing anything which, while legal, is non compliant with KGH policies.
Kew Green Food Safety policies can be found on the EZSafe website. These should be reviewed regularly to ensure you stay up to date with any changes.
Your Kitchen Manager, Maintenance Manager and BEM should all have the log in details for your hotel if you have not yet been given access.
Hotels in Scotland please note - where a KGH policy states a food reheat temperature of 75C, this is superseded by the Scottish legally accepted temperature of 82C. Therefore any policy referencing the food reheat temperature must substitute the legal minimum of 82C in Scotland.
Additional training can be found on the links below:
Root Cause Analysis e-learning
Additional information can be found on the links below: