Food risk linked to untrained staff

Huge numbers of school-going teenagers working part-time in food outlets, often with minimal or no specialist hygiene training, greatly increase the likelihood of food poisoning outbreaks, according to the Food Safety Authority of Ireland.

Many outbreaks last year, which resulted in hospitalisation of more than 350 people, were at weekends, the FSAI chief executive, Dr Patrick Wall, noted. This could be linked to part-time workers, particularly young people, working in outlets such as sandwich bars, grocery outlets serving prepared foods and fast-food restaurants.

Food businesses had to realise their food safety obligations may hinge on training such workers, he added. Because of the risks, the FSAI has joined the Consumer Association of Ireland, in supporting a Europe-wide food safety education campaign aimed at young people.