Food hygiene blog
In partnership with a guest CIEH registered training company, we are pleased to announce that there will be a:-
CIEH Level 3 Award in Health and Safety in the Workplace course
Runing at our venue in April 2015
This is a 3 day course: 24th and 29th April and 1st May 2014
Time: 9am -5:30pm daily
Cost: £350pp includes exam fees No VAT to add.
Course book: £35pp (optional)
Light refreshments included.
Limited spaces available
Further course details and payment information can be found by clicking here
2015: MORE food safety training = LESS food poisoning = you ;) Join us to drive up food safety standards!
CIEH food safety level 4 course
6 day course runs:
February 23rd, 27th
March 2nd, 6th and 9th
Exam date March 20th 2015 (half day)
This is a CIEH certificated course.
The Chartered Institute of Environmental Health (CIEH) is a registered charity and the professional voice for environmental health. They set standards, accredit courses and qualifications for the education of members and Environmental Health Officers.
£450pp including exam fees and course book
No VAT to add.
Pay before end of Jan and the course is yours for £425pp.
Requirements: Candidates should have a minimum level 3 food safety qualification. If not you will be asked to complete an assessment before the course. Candidates should have a good command of the English language and ability to interpret and apply course material and apply it to place of work. Candidates will also be involved in delivering parts of the course and be required to set aside time for homework and self study outside the course.
Click here for full details.
The EU Food Information for Consumers Regulation No.1169/2011 and Food Information Regulations 2014 mean food business operators will have a legal responsibility to provide complete and correct allergen information to customers. The risks associated with food allergens can be controlled within an established food safety management system.
These new Food Information Regulations 2014 came into effect on 13 December 2014, although some are already in place. Businesses will be required by law to provide accurate information on allergenic ingredients in all types of food, whether pre packed or loose, to consumers. Are your ready?
The CIEH are launching a Level 2 Award in Food Allergen Awareness course soon.
Register your interest in this course by calling: 020 33 71 15 16 or email: email@example.com
Open to public classroom courses and in-house training available.
We can also help you set up your allergen information paperwork and get you prepared for an allergen inspection from the local authority. Contact us for further information.
The Food Standards Agency (FSA) is calling on people to check the food hygiene ratings of restaurants before booking Christmas meals out with family and friends. A poll released today found that almost half of the UK public (46%) never check food hygiene ratings of places they plan to eat in.
In the past there has been doubt surrounding egg consumption by pregnant women, babies and the elderly. It was recommended that these groups avoid eating eggs that were not fully cooked because of the small risk of salmonella.
Since the British Lion scheme was introduced in 1998, however, these risks have been effectively eliminated from Lion-marked eggs.
The Food Standards Agency has announced a review of the evidence relating to the safety of eggs in the UK early next year and the British Egg Industry Council says that the safety record of British Lion eggs means that vulnerable groups should now be allowed to consume them when runny
- See more at: click here
Time to mobilise the toast soldiers! Mums are being encouraged to eat eggs when pregnant and to give them to their babies when weaning. The British Egg Industry Council says that emerging research suggests that eating eggs in pregnancy and weaning is more likely to reduce the risk of the baby developing an egg allergy.
This is great news for egg-lovers of all ages who can now enjoy all the nutritional benefits that eggs can bring.
Eggs for mums and babies
Evidence is emerging that if women consume eggs when they are pregnant and give them to babies when weaning, their baby may be less likely to have allergic reactions to eggs in the future. Read more about the emerging evidence supporting this in the Journal of Health Visiting found here.
Eggs are one of the most nutritious food items available, and are a perfect part of a healthy diet, delivering essential vitamins, minerals and protein to help maintain good health and to support growth and development. Find out more about egg nutrition.
- See more at: click here
The Success of the Lion Scheme
All British Lion hens are vaccinated to ensure that that their eggs do not contain the salmonella bacteria, effectively eliminating the risks for anyone consuming Lion eggs. The scheme also stipulates the highest standards of hygiene and food safety.
All eggs bearing the Lion mark have been produced in the UK, and the scheme ensures that all steps of their production are fully traceable. For more information on the high standards of safety and hygiene of Lion eggs, please read our British Lion Code of Practice.
Find out more about eggs and allergy
- See more at: click here
Eating out at restaurants etc
It's not alway possible to tell if the eggs being served at food businesses are bearing the Lion mark. It's always best to avoid runny eggs when eating out. Lots of food businesses use the Lion marked eggs others use imported eggs, which have recently been implicated in an outbreak of salmonella. Some food businesses do not store their eggs properly or may pool raw eggs pior to cooking. Eggs should be stored in a refrigeration in their box after purchase. Avoid purchasing eggs from markets and shop windows where they may have been exposed to heat and sunlight.
Do you keep egg laying hens at home. Click here for some general safety advice.
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