Have your food handling staff got a grip of the basics?
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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.
In 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](https://www.hsqc.com/wp-content/uploads/2024/07/net-zero-by-2050_800.png")
In 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.
In the news this week:
April is stress awareness month. The Health and Safety Executive has launched a campaign to tackle stress in the workplace. Read through the five steps in the full article below to see if your business is complying.
Mental health is costing the UK economy a lot of money with staff being off work.
If you need any support with stress at work HSQC can assist with this vital topic, just 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.
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?
In the news this week:
There is an ongoing discussion about food labelling in the UK: when is it misleading, and are new proposals draconian? Are you confident about the correct labelling of milk, cheese and dairy products in your business?
HSQC can support your operation and offer advice on appropriate food labelling, just 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.
One of our environmental health consultants was returning home and had to stop to snap this scene. Above the hedge is a gentleman undertaking some window cleaning activities on a domestic dwelling. On closer inspection he was standing on the conservatory roof with cleaning apparatus. Wow, so many questions!
Which potential health and safety hazards come to mind? Which controls should be in place to prevent a nasty accident?
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:
- Slip, trip & fall
- Fall from height
- Contractor safety
- Lack of training or risk assessment
- Potential Legionella from water spray
- Controls include:
- Use extension equipment from ground level
- Work in pairs
- Use appropriate working at height equipment such as mechanical lifts, fall arrest systems, towers
Did you spot them all?
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?