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Food Safety Level 2
Food Safety Level 2
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.
Food Safety Level 3
Food Safety Level 3
It is an SSG audit requirement that the Kitchen Manager (and Deputy Kitchen Manager, where appropriate) hold a Food Safety Level 3 certificate from an accredited provider.
It is an SSG audit requirement that the Kitchen Manager (and Deputy Kitchen Manager, where appropriate) hold a Food Safety Level 3 certificate from an accredited provider.
This must be completed within 6 months of employment or the hotel will be found non compliant and potentially fail the SSG audit.
This must be completed within 6 months of employment or the hotel will be found non compliant and potentially fail the SSG audit.
If your hotel requires training please ask your hotel manager to email Praxis42 to arrange an accredited eLearning session - support@praxis42.com
If your hotel requires training please ask your hotel manager to email Praxis42 to arrange an accredited eLearning session - support@praxis42.com
The eLearning delivery is £149+ VAT pp and hotels must raise a PO to cover this cost in line with policy and hotel training budget.
The eLearning delivery is £149+ VAT pp and hotels must raise a PO to cover this cost in line with policy and hotel training budget.
Kew Green Food Safety Policies
Kew Green Food Safety Policies
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Hotels in Scotland please note - where a KGH policy states a food reheat temperature of 75C, this is superseded by the Scottish legally accepted temperature of 82C.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 Resources
Additional Resources
Additional training can be found on the links below:
Root Cause Analysis e-learning
Additional information can be found on the links below:
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