Food safety training
A single unwashed hand or a break in the cold chain can result in a product recall or an NVWA enforcement measure. Yet training often consists of a folder full of regulations: read, ticked off, forgotten. The hygiene regulations demand more: anyone working with food must have received demonstrable training. For you, this means two things: staff who know what they’re doing, and proof that you’ve arranged for this.
Hygiene and food safety in the workplace
Not a folder of rules, but the actions that matter in food production, shown step by step:
Responding to danger
Unsafe situation or deviation? Stop immediately, report it to your supervisor and follow the instructions. Never improvise or carry on working, even when in doubt.
Preventing contamination
Wash hands at the right times, keep raw and prepared food strictly separate and use only clean equipment. Prevent cross-contamination through the correct work sequence and cleaning between tasks.
Temperature control
Store chilled and frozen products immediately at the correct temperature, and check and record temperatures. Spotted a deviation? Report it immediately; never cover it up.
Handling products & packaging
Handle products carefully and store them in the correct place. Set aside and report damaged packaging, including dents, tears or leaks; never pack it with other products.
Demonstrable for every audit
The MetaChef portal shows which training courses each employee has completed, how much time they spent and their knowledge-check scores. Export reports as CSV or PDF, ready to use for audits, risk assessment follow-up or customer reports. This helps you fulfil the training obligation under the hygiene regulation and the training requirements of BRCGS and IFS.
Multilingual food safety training on any phone
The training works entirely on mobile: no computer, classroom or supervisor needed. Multilingual instruction is accessible to employees with different language and literacy levels. The 3D visuals make the material understandable even for people with limited literacy. Temporary workers can even complete the training before their first working day.
Do your employees also work with fixed machinery or task-specific procedures? Combine this module with visual 3D work instructions for instruction at the workplace itself.
Language support
Multilingual
For everyone
Suitable for limited reading skills
Fully mobile
No computer or classroom needed
Independent
No supervisor required
User analytics
Insight into each employee's progress
Standalone or modular
Combine exactly what fits
Start this week
Skillcircle is ready: in week one, we configure accounts and the connection to your HR or planning system; in week two, the first employees go live. From then on, you train continuously and repeat instruction where the data shows it is needed.
Week 1
Set up
Create accounts and set up the connection with HR or planning system.
Week 2
Go live
First employees go live.
Ongoing
Keep training
Repeat training for audits, new tasks or after incidents. Use data and feedback to make targeted adjustments.
See how it works?
Start your demo and view the Food safety training yourself, together with the rest of the Skillcircle programme.
Frequently asked questions about food safety
Is this training the same as a HACCP course with a certificate?
No. Skillcircle is an instruction and training platform for your own team, not an external course with an exam or diploma. A diploma is not required by the hygiene regulation; it calls for demonstrable instruction appropriate to the work. You show that each employee has completed and understood the instruction, which is what auditors of HACCP-, BRCGS- or IFS-certified companies want to see. Certification of your company itself is handled by your certification body.
Is the training also suitable for agency and temporary workers?
Yes! Agency workers complete the training on their own phone, even before their first working day, so they have received instruction before stepping onto the floor. No supervisor or scheduled session is needed.
How often should employees repeat the food safety training?
BRCGS and IFS require instruction to be repeated periodically and given again after incidents or changes to working methods. In Skillcircle, you schedule repetition with one click, per employee or department, and immediately see who has completed the refresher. This keeps your training records ready for audits throughout the year.
How do I prove during an audit that my staff have been trained?
The MetaChef portal shows completed training, time spent and knowledge-check scores for each employee. Export the report as CSV or PDF and hand it directly to the auditor.