Working in the food industry is, by nature, a diverse way to pursue a career. But for some, the idea of being self-employed as a specialist focused on one type of food is a dream.
Being a cheesemonger is one such example. It has become increasingly fashionable in recent years and the best cheese shops have gained a notable media profile, with the Times newspaper, not content with its Good University Guide, publishing one for cheese shops too.
Establishing such a business requires various skills of organisation and marketing, as well as capital to set things up. But, you may ask: what of food hygiene training?
As things stand, the law does not require formal qualifications for this sort of role, although it is a legal requirement that anyone who handles food in their job is given the appropriate training.
Doing the minimum necessary may make you legally compliant, but formal extra training is a very wise idea, as the extra skills and knowledge will ensure you are far less likely to have any food hygiene lapses, something that could wreck your reputation.
What Does A Food Hygiene Level 2 Course Offer?
A Food Hygiene Level 2 course will train you in the following areas:
· Various threats to food safety, such as bad bacteria and contamination
· Personal hygiene
· Keeping work areas clean
· Safe storage
Knowing all about such issues and having formal training to prove it means you can operate with confidence and your customers can be assured as well, especially as you can display your certificate in public view.
What Kinds Of Food Safety Issues Matter When It Comes To Cheese?
Cheese and cheese making require exceptional hygiene for various reasons:
· Like any food, you need to avoid contamination, especially during the maturing process, where it needs to be stored in a clean and dry place
· Blue cheeses use moulds, but these are carefully chosen cultures and many other types of mould are harmful
· Cheese can go off fairly quickly
· You need to maintain good food hygiene with any other food items you may infuse cheese with, such as fruit
· You must avoid getting milks mixed up, both because this makes the cheese inauthentic, but also because some people have allergies to the milk of some animals (such as cows) but not others (such as goats)
· Another reason to keep milks separate is that some cheeses require pasteurised milk by law. This includes Stilton, which is why the traditional unpasteurised version cannot use the original name and is known as Stichelton instead.
Making sure your cheese business is successful, whether you operate your own creamery or just your own store, depends a lot on ensuring hygiene is exceptional, ensuring you don’t get in legal trouble and avoiding reputational damage.
Cheese is an increasingly popular part of the British diet, with a growing array of British cheeses available alongside imported varieties. Although it is high in fat, research has indicated it has ‘superfood’ qualities, such as helping to maintain brain health.
By gaining the knowledge and formal qualifications a level 2 hygiene course can offer, you can ensure that the cheese you sell is kept in the safest possible conditions.
