Impeccable food safety management is of major importance to the reputation and success of any food business, a fact which is very rarely appreciated by the “food-buying” public. But what happens when an aspect of the production, service or delivery of food does not meet the required industry standards? (by Jill Taylor)
Food Hygiene Ratings System – Gain the benefit; make the most of your inspection and reap the reward. 5 Top tips to help you achieve a 5 star rating! (by Jill Taylor)
Episode 2 of theEHP Podcast is finally here. This time its more natural and relaxed. Even better, you can now earn CIEH CPD points for listening & interacting with the podcast.
The podcast is hosted by Mark Williams and is all about lessons learned. Firstly, there is a short discussion about the lessons learned from recording the first podcast and the changes that will be made. Then there is a short discussion about the lessons learned while starting a new businesses.
The main discussion topic of the podcast is about the lessons learned from being one of the many consultants who lost money when the employment agency Papillon Group went into administration.
The total length of the podcast is around 34 minutes.
I recently visited a large caterer who had received a warning from his local EHO that his HACCP was not working effectively and that amendments were necessary. The plan had been written by the caterer based on the Scottish CookSafe Food Management System. This is a very effective food management system, but to fully understand how CookSafe works and to adapt it to best meet your food businesses needs requires knowledge that can only be gained through HACCP and food safety training to a Level 3 standard.
The Food Standards Agency are continuing to push the fact that all local authorities in England and Northern Ireland are being ‘strongly encouraged’ to sign up to adopt the Food Hygiene Ratings Scheme voluntarily ahead of the Olympics. There is little doubt that soon after this target date the scheme, which includes the requirement for food businesses to display their individual ratings for all to see, will become compulsory.
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