NMRFC is a community based rugby club with a thriving youth and minis section. The club started using Safer Food Group training courses when their Sunday morning catering team grew to meet the needs of their increasing membership. We spoke to Clare, their Catering Manager to understand the impact that SFG training has had on the club.
“On a Sunday morning, we feed our hungry kids and their parents with bacon and sausage sandwiches – it keeps them happy and helps us raise money to maintain the club. Originally, a handful of mums and dads would come in and cook while their kids were playing, but as our membership numbers grew, it became obvious that we needed to set up our catering operation properly – and that included getting a bigger, trained volunteer team.
It is always tricky asking volunteers to take on additional tasks like training – they already dedicate lots of spare time to the club, so we needed a training course that was thorough but quick, that they could fit in when it suited them. Our first volunteers took their SFG Level 2 Food Hygiene courses in 2012, and we’ve used them ever since. Having a group of trained volunteers helps us to spread the load, and we know we’re not taking a risk with the safety of the food we feed the kids.”
The club has also used HACCP and Allergen courses, to make sure their kitchen processes are in order, and have consistently received 5 star hygiene ratings ever since they registered as a food business a decade ago. We hear the kids are delighted to be running around the field again on a Sunday morning – good luck NMRFC!
According to the Food Standards Agency advice on providing
food at charity or community events, this depends on whether you provide food
on an occasional and small scale basis – in which case you do not qualify as a
food business – or on a regular and organised basis – in which case, you may
need to register as a food business. In any case, food supplied at any event
MUST comply with food law and be safe to eat.
If you are unsure which category you fall into, seek advice
from your EHO (contactable via your local council). Don’t be afraid that this
will lead to extra red tape – your EHO is there to help and advise you, and responsible
planning at the outset may prevent a far more tricky situation if your food
sales lead you into legal problems along the line. To give you examples – a scout
group selling tea and premade cake at an annual jumble sale is not likely to qualify
as a food business, but a rugby club selling cooked bacon rolls and pies every
Sunday morning probably will. The scout group should still make sure that their
food and drink is fresh and kept safely, and that they have a list of allergens
in their cakes – but they won’t need regular checks from an EHO.
All food businesses need to comply with all EU food hygiene
law, including those related to food hygiene training and allergen awareness.
This means that the person in charge of the event or the catering set up must
ensure that anyone preparing or handling food receives ‘the appropriate
supervision and training in food hygiene and food allergens, which is in-line
with the area they work in and will enable them to handle food in the safest
way’ (The Food Standards Agency). This can be ensured by taking accredited training
– online courses are often the most cost and time effective route for volunteers,
and reputable providers can advise on the correct level of training. It could
also be achieved by on-the-job training and supervision by a suitable person on
site. Or the volunteer themselves may already have sufficient skills and
experience to allow them to undertake the role safely – the person in charge
must be able to demonstrate that the skills of each volunteer have been
considered and are appropriate for their role.
At the Safer Food Group, we support a number of youth organisations,
sports clubs and charities with their food hygiene and allergen training requirements.
Our flexible, value for money courses allow organisations to purchase courses
on behalf of their volunteers, taking advantage of our bulk purchase prices and
allowing learners to undertake the training at a time that fits with their busy