The Chip Group

TRAINING & EDUCATION

Literature

NZQA unit standards for reduced fat frying exist

21728 – Deep fry foods using low absorption techniques
21729 – Demonstrate knowledge of deep frying using low fat absorption techniques
The UK has the British Quality Chip Charter and the Fish Friers Charter
Ireland has a fact sheet entitled “ Guidance on the use and handling of frying fats and oils”

Surveys

1998
Most operators received only ‘informal, on-the-job’ training.
2007
There were no specific data collected on training, but the observations and the reported ranges of salt, fat etc make a strong case for training and educational activity related to improving the quality of chips.

Workshop Discussion

Some ideas on how certification could be achieved:

Linked to Food Safety run by Council – if trained to correct standard registration costs are cheaper
Linked to NZQA Unit Standards
Internet training modules – Internet is a great vehicle for delivering the message, but it does not compare to on-the-job training.

The Chip Group could also develop an operating manual for new operators to include Best Practice Frying recommendations and other operating issues such as Occupational Health and Safety (OSH), Food Safety.

Develop a virtual Chip Fryers Association to provide a readily available consistent message and education resources – this could possibly be fulfilled by The Chip Group.