Risk Assessment and Positive Safety Culture in Hospitality

Interactive Webinar – Essential Risk Assessments & Safety Culture in Hospitality

Posted on | by Kevan

Interactive webinar on risk assessment

Join industry experts Peter Cuss and Ahmed Kansoun in this live session hosted by HSQC. This interactive Q & A webinar will cover how to develop and maintain a positive safety culture in the hospitality industry focussing on risk assessments.

Date: Tuesday 8 April 2-25
Time: 11:00 – 11:45
Online – Click To Register Now

Objectives of this webinar:

  • Recognise the importance of a strong safety culture. 
  • Learn practical steps to improve workplace safety. 
  • Understand risk assessments in hospitality.

This is your chance to improve your safety culture, mitigate risks, and build trust within your teams. This Q & A / webinar session is designed for professionals responsible for Health & Safety in the Hospitality industry including chefs, Health & Safety Managers, Food Safety Managers, General Managers, and Food & Beverage Managers in hotels and restaurants.

HSQC offer support to food business operators in developing food safety management systems, offering hygiene training and auditing practices.  Contact us if you need any support with any of the above or to register for the webinar: [email protected]

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

HSQC Graduate Development Scheme

Launch Your Career in Pest Management!

Posted on | by Kevan

Are you a graduate or someone with a passion for health and safety? HSQC is looking for a small number of enthusiastic individuals to join our growing Health & Safety Team. We are seeking graduates and suitably qualified individuals to join us as trainee Pest Management Technicians

Brown Rat (Rattus norvegicus).

You will be enrolled on our 2 year work experience training programme. You will work alongside our Pest Management Team and Environmental Hygiene Officers gaining first hand practical and theoretical experience. You will study for and take exams in Certified recognised courses with organisations such as the BPCA and RSPH.

Here’s what you’ll get:

  • A two-year work experience training program as a trainee Student Technician.
  • Work alongside our experienced Pest Management Team and Hygiene Officers.
  • An annual salary commensurate with this entry-level industry position.
  • Develop a strong foundation in environmental hygiene and pest control alongside safety theory and practices.

This is your chance to:

  • Launch your career in a dynamic and rewarding field.
  • Make a real difference in the safety and well-being of others.
  • Learn from industry experts and gain practical skills.

We’re looking for someone who:

  • Is a recent graduate or has relevant qualifications.
  • Has a strong interest in hygiene, health and safety.
  • Is a team player with a positive attitude.
  • Is eager to learn and grow their skillset.

Just some of the skills and duties you’ll be involved in include:

  • Conducting environmental inspections of public and private facilities to identify and assess potential environmental hygiene hazards.
  • Implementing environmental controls related to environmental hygiene, pest control and health and safety.
  • Investigating environmental hygiene complaints such as pest infestations, food-borne illnesses, air quality concerns and water contamination incidents.
  • Providing technical assistance to individuals and organisations regarding environmental hygiene and health regulations and best practices.
  • Evaluating food safety practices in restaurants, stores and other food establishments to ensure compliance with food safety regulations.
  • Managing environmental data such as inspection reports and environmental sampling results, to track trends and identify areas of concern.
  • Developing and implementing environmental health programmes.

Ready to take the next step? For details and to express an interest, email with your CV: [email protected] We look forward to hearing from you!

Why partner with HSQC Saferpest®?

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. We are also registered at TrustMark, for government endorsed quality. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

Enrol your group – Food Safety Level 2 Training

Posted on | by Kevan

You can enrol a group of users to our Level 2 Food Safety Training by completing this form.

This course will ensure that food handlers have an understanding of the basic parameters which affect Food Safety. Your team members who prepare or handle food will gain a good grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved in the preparation and service of food. They will gain the confidence and expertise to deliver quality food safely to customers. Delegates who complete the session will receive a Certificate of Achievement. Useful for Chefs, Servers, Maintenance and Management personnel. This qualification will lay the foundations for further advanced and specific food safety associated training modules.

Scores on the doors – are delays leading to a crisis?

Posted on | by Kevan

hygiene rating crisisIn the news this week:

A BBC investigation has found that consumers are being exposed to an increased risk of food poisoning because of delays in food hygiene inspections.

Analysis shows one in five restaurants and takeaways had not been seen by food inspectors for more than two years.

Environmental health teams say a recruitment crisis and a backlog from the pandemic are behind the trend.

The public services union Unison said it was a “serious public health issue”.

A spokesman said: “Inspections are now so delayed that it’s perfectly possible for food businesses with shoddy hygiene practices to operate with little fear of ever being caught.”

The BBC’s findings come amid heightened food safety concerns following an E-coli outbreak in June linked to contaminated products.

Hospitality UK, which represents food and drink businesses, said three quarters of eateries gained the top hygiene rating score on their latest inspection.

“Despite the pressures the sector has faced in recent years, the safety of our customers remains non-negotiable,” a spokesman said.

HSQC offer support to food business operators in developing food safety management systems, offering hygiene training and auditing practices.  Contact us if you need any support with any of the above: [email protected]

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

Full article here: 30 July 2024

Net Zero by 2050

Posted on | by Kevan

net zero by 2050In the news this week:

HSQC is publicly committed to achieving Net Zero carbon neutrality by 2050. As an environmentally conscious business we are working towards the following targets:

  • Using ULEZ compliant vehicles, with the ambition of being electric-only by 2030.
  • Using public transport for travel where practicable.
  • Maintaining Working From Home when possible.
  • Moving towards paperless communication.
  • Using non-toxic baits for pest control where achievable.
  • Promoting the use of low energy lights in electronic fly killers.
  • Continuing the responsible  disposal of waste

We have an ongoing partnership with Fare Share, the UK’s largest charity fighting hunger and food waste. Together, we save good food from going to waste and redistribute it to frontline charities.

HSQC offer support to food business operators in developing food safety management systems, offering hygiene training and auditing practices.  Contact us if you need any support with any of the above or to discuss our Net Zero commitments: [email protected]

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

Unexpected visitor to A&E

Posted on | by Kevan

Pest control for hospitalsIn the news this week:

Rats and cockroaches have been identified inside English hospitals.

Do you have pests in your hospital setting? There are many potential hygiene issues.  What happens if these pests enter kitchen or food preparation areas of the hospital?

For support with cost effective solutions to deal with your infestation, email us at: [email protected]
HSQC can help to prevent pests entering your buildings and assist you in developing a pest management strategy for the hospital trust.

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

Full article from The Guardian here (09.04.24)

Hazard spotting becomes habit forming!

Posted on | by Kevan

A recent hotel stay for one of our consultants!

What are the potential health and safety hazards which come to mind? Which controls could be in place to negate the hazard? Has your hotel business got the correct documentation in place regarding windows?

If you need advice regarding the safety systems within your workplace, email us at: [email protected]

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

 

  • Possible hazards include:
  • Staff and customers falling out of the window
  • Fall from height
  • Contractor safety
  • Lack of training or risk assessment
  • Controls include:
  • Fitting adequate window restrictors
  • Staff and management checks on a regular basis to ensure restrictors are in place, in good repair and working correctly

The UK Health & Safety Executive says:
“Windows that are large enough to allow people to fall out should be restrained sufficiently to prevent such falls. The opening should be restricted to 100mm or less. Window restrictors should only be able to be disengaged using a special tool or key.”

Did you spot them all?

Cancer risk from refrigerated potatoes?

Posted on | by Kevan

killer spudsIn the news this week:

Which food stuffs should not be refrigerated? The presence of acrylamide in certain food such as potatoes kept in the fridge and then cooked has been known about for some years. However, there is a growing trend amongst food inspectors to see whether food businesses know as much about its potential risks as they should.

For assistance with food safety and health and safety issues within your catering operation, email us at: [email protected]

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

Full article from Food Standards Agency here (26.04.22)

Full article from MSN.com here (16.02.24)

Harmless looking Care Home kitchen?

Posted on | by Kevan

Can you spot the hazards in this seemingly harmless scenario?

For assistance with personal hygiene, the dating and defrosting of food within your workplace, email us at: [email protected]

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

 

 

  • The hand-wash basin is blocked by food so cannot be used to wash hands!
  • Some of the milk defrosting in the sink is alongside unfrozen milk
  • The defrosted and frozen products were not dated once frozen, making order of usage unclear

Did you spot them all?