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Food hygiene blog

Level 3 Food Safety Refresher Training Offer

 

 

Has your level 3 food safety certificate expired? Would you like to refresh your knowledge without having to attend a full 3 day training course again? Kitchen Tonic is running a special offer on refresher training and making it easier for you to refresh your knowledge and gain a CIEH level 3 refresher certificate. 

 

 

 

If you have a level 3 certificate that has expired within the last 3-5 years, you would be eligible to take a CIEH refresher training course. We accept all Ofqual accredited certificates, which may have been issued by other awarding bodies other than the CIEH e.g. RSPH. If in doubt give us a call. We can't accept proof of on-line e-learning.

This course is set up to make training convenient for you to complete without having to attend a classroom based course.  At the end of the training, you will have take the CIEH accredited refresher exam, which is a 60 question multiple choice paper. 

Kitchen Tonic is offering this course in-house. We can arrange this training for your staff and set up a date for the exam. Please call 020 3371 1516 for details. 

We are also running open to public courses for anyone to attend. The cost for this is £185pp (usually £245pp). If you do not have a CIEH level 3 supervisors course book, you can purchase one from us for £20. 

How does refresher training work? 

Complete a level 3 activity book, this is approx 60 pages.You will have access to the trainer via email while you complete the book, if you have any questions or if you have difficulty completing a question or section. Generally you will be given 2 weeks to complete this book. 

You will then take a mock exam followed by the CIEH exam on the same day, give yourself a half day for this. 

Level 3 refresher training is available for both catering and manufacturing. 

 

The £185pp offer is valid until 30th Nov 2014 

All candidates will have to provide a copy of their Ofqual accredited certificate, which is submitted to the CIEH and bring along with proof of ID on the day of the exam. 

Call: 020 3371 1516 for more details or to book your refresher training.  

 

Kitchen Tonic is a CIEH registered training centre

Review of the E. coli O157 Control of Cross-Contamination Guidance

The Food Standards Agency (FSA) has been revising the E.coli guidance with input from both industry and local authority representatives

 

The revised guidance takes account of the views of industry and local authority stakeholders, and the results from independent research on the effectiveness of cleaning and disinfecting complex equipment between uses. The revised guidance provides greater flexibility for businesses on how they may manage food safety risks, subject to their assessment of the particular risks relating to their business and subsequent assessment by the relevant local authority. 


The revised guidance clarifies that:

  • Businesses do not need to have separate areas for handling raw and ready to eat foods (RTE) where they can demonstrate that separation by time with effective cleaning and disinfection will manage the risk of cross-contamination.
  • Less complex equipment, such as temperature probes, mixers and weighing scales, may be used for both raw and RTE foods subject to the business being able to demonstrate that such equipment will be effectively cleaned and disinfected between uses.
  • It may now be possible to effectively clean and disinfect vacuum packers, slicers and mincers between uses as long as such machines are completely dismantled to allow all surfaces to be thoroughly cleaned. In practice, however, it is unlikely to be practical for a business to regularly change the use of vacuum packers as a competent engineer would need to undertake what is a complicated dismantling and reassembling process. However, cleaning to allow a more permanent change of use, for example to re-commission and buy and sell second-hand vacuum packers, may be feasible. In the case of slicers and mincers, dismantling, cleaning and disinfecting may be more straightforward but is unlikely to be feasible during normal business operations. Businesses wishing to use such machines for raw and RTE foods would need to fully assess the risks and to demonstrate to the relevant local authority that cleaning between uses will provide effective controls.

 

Source FSA

Top Grade Awarded for Quality of Learning and Teaching

Well done to our lead food safety level 2 trainer who achieved level one - outstanding trainer and course review from one of our Adult Education Centres we supply trainers to. 

Here are some of the comments from the assessor.

Key Strengths 

  • Excellent learner participation in all activities
  • Excellent resources
  • Excellent planning and structuring of session
  • Very good matching of varied tasks to meet learning objectives
  • Highly interactive delivery with excellent use of questioning
  • High level of tutor expertise

 

Would you like to hire one of our trainers to train your staff in food hygiene?
Contact us on 020 3371 1516. 
We teach:
Food safety levels 2 to 4
HACCP level 2
Healthier foods and special diets. 

New UK food poisoning figures published

 

The new figures show that: 

There are more than 500,000 cases of food poisoning a year from known pathogens. This figure would more than double if it included food poisoning cases from unknown pathogens. 

 

Campylobacter was the most common foodborne pathogen, with about 280,000 cases every year. 

The next most common pathogen was Clostridium perfringens with 80,000 cases, and norovirus was third with an estimated 74,000 cases. 

Salmonella is the pathogen that causes the most hospital admissions – about 2,500 each year. 

Poultry meat was the food linked to the most cases of food poisoning, with an estimated 244,000 cases every year.

After poultry, produce including vegetables, fruit, nuts and seeds, caused the second highest number of cases of illness (an estimated 48,000 cases), while beef and lamb were third (an estimated 43,000 cases).

 

More information can be found on the Food Standard Agency website

Food Safety and Hygiene (England) Regulations 2013 (SI 2013 No. 2996)

 

Food safety legislation places an obligation on food business operators to ensure that all their activities are carried out in a hygienic way. It makes it an offence to supply food which is unsafe or harmful to human health. 

The Food Safety and Hygiene (England) Regulations 2013 – SI 2013 No. 2996 - came into effect on 31 December 2013. These Regulations revoke and re-enact the Food Hygiene (England) Regulations 2006 and its amendments and certain provisions of the General Food Regulations 2004 as they apply in England, consolidating all of these into one statutory instrument. 

 

Local authorities in England will need to ensure that enforcement actions such as letters, notices and summons reference the new legislation.

A new offence has been created (see regulation 37(3)) in order to provide the necessary provisions to enforce the import requirements of Regulation (EU) No 211/2013 in relation to sprouts and seeds intended for sprouting. This has required an additional provision being added to SI 2009 No. 3255 after paragraph (1) of regulation 41 as paragraph (1A).

CIEH candidate charter

 

The CIEH candidates charter outlines the standards of commitment that can be expected of all CIEH-registered centres, trainers and staff to assist you in your learning.

As part of our commitment to the quality standards of the CIEH and our commitment to you as a learner with us we abide by the terms and conditions of the CIEH Candidate Charter.

The charter includes information on complaints and appeals.This will outline the support you are entitled to and the procedure for candidate enquiries.

HACCP training level 2 promotions

CIEH Level 2 Award in Principles of HACCP course

Get 10% off our in house HACCP level 2 training courses this winter, when we come to you and train your staff on-site. 

Take 10% off the prices shown below

12+ delegates £57pp 

7 up to 11 delegates £63pp 

4 to 6 delegates £87pp 

3 delegates £130pp

2 delegates £170pp

 

Offer ends 31st Jan 2014

 

This course is suitable for those working in catering and manufacturing food and drink businesses. 

Costs include training, training materials, CIEH course booklet and exam fees, CIEH certificates, free postage of certificate. 

HACCP certificates are issued by the CIEH 2-3 weeks after the exam date.

Trainer travel fees may apply outside London. 

Contact us for a free quote, all areas of the UK considered. 

Tel: 020 3371 1516

We also run open to public courses in HACCP level 2 and 3 catering and manufacturing at our venue in London. 

Some of our clients includes: bread manufacturers who supply to supermarkets, noodle and pasta manufacturers, cake/biscuit manufacturers, sushi outlets, event caterers, packaging distributer and seafood suppliers. 

15% off all level 2 and 3 food safety courses

 

 

In recognition of Global Handwashing Day, 15th Oct 2013, Kitchen Tonic is offering 15% discount off all CIEH food safety level 2 and 3 in-house courses, when we come to you and train your staff food hygiene on-site. 

 

 

The discount applies to all food safety (food hygiene) level 2 and 3 courses in catering, manufacturing and retail, including hygiene refresher courses. 

If you require food safety level 2 and 3 training courses in-house at a discount price, grab our offers while they are available. 

Book early as dates are limited and reserved on first come first served. Book now and have your training up until end Feb 2013. Limited slots available*. Offer ends 15th Nov 2013. 

There is also 10% discount off in-house CIEH HACCP level 2 courses.


We have also dropped the price of our public food hygiene courses held at our training venue at Aldgate East.

CIEH Food safety level 2 course is now £53pp, usually £59pp. 

Food safety level 3 for supervisors in catering course is now £289pp (cheapest in central London, with a 99% pass rate) 

 

What's included in the cost of in-house delivery?

All candidates will receive a CIEH course book, and CIEH certificate on passing the exam. There is no VAT to add. The price also includes candidate’s examination fee. 

What is not included in the cost? 

You may have to pay a trainer travel fee depending on where you are located. If you a close or near a London underground tube station, there is no travel fee added. 

What provisions do I need at my premises for the training to be carried out?

Projector (ideally)

White board, flip chart or chalk board. 

Screen/blank wall or a large white table cloth that can be tacked to a suitable wall. 

Table and chairs

 

Call: 020 3371 1516 for further details

 

Kitchen Tonic's lead food hygiene trainer works with adult education colleges in central london delivering food hygiene training. We also work with 5* hotels, Sushi restaurants, manufacturers, job centres adult education centres and many more. 

 

Some feedback from previous candidates: 

 

MM (level 2) wrote: Thanks I confirm receiving certificate with thanks for the best tutor. 

 

EK (level 2) wrote: learnt a lot in one day, very satisfied 5/5


JS (level 3) wrote: That's wonderful news! Thank you so much for your help. I wouldn't have been able to achieve a Merit without your great training.

 

JA (level 3) wrote: Firstly, thank you for the course you provided, it was very well organised, and I think we all learned lots of useful information. I’m flattered to know that I have passed the exam with merit score - thanks to you, and the time you spent answering all our questions!

 

* offer not available 23rd Dec 2013 until 9th Jan 2014

15% off Level 3 food safety refresher courses

#Autumn Discounts#

Has your level 3 food safety or intermediate food hygiene certificate expired or about to expire?

 

Do you still hold a copy of your original accredited certificate? Would you like to attend a level 3 refresher course, without having to attend 3 whole days of training? 

Look no further, Kitchen Tonic provieds short level 3 refreshers courses and until the end of October 2013 there is 15% off our advertise prices. 

 

The 15% discount applies to the following courses:

CIEH Level 3 Award in Food Safety Supervision for Manufacturing Refresher courses

 

CIEH Level 3 Award in Supervising Food Safety in Catering Refresher courses

 

 

This discount is for in-house training only, when we come to you and train your staff on-site. Book and pay before end of October 2013 and have your training date anytime until end Jan 2014. Book early as places are limited. If you do not have a suitable venue it maybe possible to run training at our venue, numbers depenant. 

 

To be eligible for CIEH refresher training, a copy of all previous accredited certificates must be submitted to Kitchen Tonic. If you did your accredited level 3 food safety course with another awarding body, we can also provied CIEH refresher training.  We have a 100% pass rate on refresher training. 

 

What's included in the cost of in-house delivery?

All candidates will receive a CIEH level 3 refresher activity book, and CIEH certificate on passing the level 3 exam. There is no VAT to add. The price also includes candidate’s examination fee. 

What is not included in the cost? 

The course book! Most candidates already own a supervisors course book. If you need course books, please let us know and we will provide you with a free quote. You may have to pay a trainer travel fee depending on where you are located. If you a close or near a London underground tube/train station, there is no travel fee added. We cover all areas of the UK and EU. Other countries will be considered. 

What provisions do I need at my premises for the training to be carried out?

Projector (ideally)

White board, flip chart or chalk board. 

Screen/blank wall or a large white table cloth that can be tacked to a suitable wall. 

Table and chairs

 

Call: 020 3371 1516 for further information and bookings. 

 

Kitchen Tonic's lead food hygiene trainer works with adult education colleges in central London delivering food hygiene training. We also work with 5* hotels, Sushi restaurants, manufacturers, job centres, retailers and many more. 

 

Kitchen Tonic also runs level 3 food safety refresher courses at our London, Aldgate East venue.

 

With our high candidate satisfaction, high pass rates, ease of working with clients, and low fees, we are always a good choice to make. 

FSA publishes new plan to tackle campylobacter

 

Campylobacter is the most common cause of food poisoning in the UK. It is considered to be responsible for about 460,000 cases of food poisoning, 22,000 hospitalisations and 110 deaths each year and a significant proportion of these cases come from poultry. An FSA survey of chicken on sale in the UK (2007/8) indicated that 65% of chicken on sale in shops was contaminated with campylobacter.

Reducing cases of campylobacter is the FSA’s top food safety priority but monitoring carried out by the FSA shows there is no evidence of change in the proportion of the most highly contaminated chickens since 2008.

 

The Board paper, which can be found at the link below, outlines how the FSA will:

  • improve the amount and quality of information about campylobacter levels that is available at all stages of the supply chain, to support and incentivise more effective risk management
  • address regulatory barriers to the adoption of safe and effective technological innovations for reducing campylobacter risks at all stages in the food supply chain
  • work with local government partners and others to raise awareness of campylobacter and ensure that food businesses using chilled chicken are aware of the risks and managing them appropriately
  • continue and increase our support to research programmes into vaccination and other possible long term interventions to address the issue
  • drive changes in behaviour and approach, using tools including regulation if appropriate

The FSA expects industry to focus its actions to:

  • continue to improve the effectiveness of biosecurity measures on farms to prevent flock colonisation with campylobacter
  • ensure that steps involved in slaughter and processing are effective in preventing contamination of carcasses
  • continue to work on packaging and other initiatives that reduce cross contamination in the consumer and food service kitchen
  • develop and implement new interventions that reduce contamination when applied at production scale.

Catherine Brown, FSA Chief Executive, said: ‘What we have proposed in this paper is a shift in culture and a refocusing of effort by both government and the food industry to tackle this persistent and serious problem. While we remain committed to joint working with industry we want to encourage and see producers, processors and retailers treat campylobacter reduction not simply as a technical issue but as a core business priority – and I see some encouraging signs of that happening.

‘I feel that because this is a complex and difficult issue there has tended to be an acceptance that a high level of contamination will inevitably occur and that there’s little that can be done to prevent it. The FSA doesn’t believe this is the case and this paper sets out how together we can make progress towards reducing the number of people who get ill from campylobacter. I am hosting a round table discussion with industry leaders on Monday, 2 September where we will explore these ideas more fully.’

Monitoring results

FSA monitoring results show there is no evidence of a change in the proportion of most highly contaminated birds since 2008. Samples for this monitoring are taken from chickens at the end of processing (post-chill) in UK slaughterhouses and tested to determine the level of campylobacter present on the skin. Results are classified into 3 bands of contamination, which correspond to less than 100 colony forming units/gram (cfu/g), between 100 and 1000cfu/g and more than 1000cfu/g.

The table below shows how results from the first year of monitoring compare with the baseline year of 2008 and with the overall target for 2015. Further results received to date also show no change. The target, to reduce the percentage of chickens with the highest levels of contamination to 10% by 2015, was agreed and published in 2010 by the industry/government Joint Working Group on campylobacter.

Results
  <100 cfu/g 100-1,000 cfu/g >1,000 cfu/g
Baseline - 2008 42% 31% 27%
Data Mar 12 - Feb 13
Change from baseline
35%
No significant change
35%
No significant change
30%
No significant change
Target 2015 Improvement 
(higher % than 2008)
10%

The monitoring is due to continue until March 2015. Results will be updated annually.

 FSA 13/09/04 - Revised strategic approach to Campylobacter reduction

For food hygiene courses call Kitchen Tonic on: 020 3371 1516

Source: FSA


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