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Food hygiene blog

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. 

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. 

HACCP level 3 courses

HACCP Training London

HACCP (Hazard Analysis and Critical Control Point) is a food safety management system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat. Enforcement officers check food businesses have appropriate HACCP-based food safety management system in place. These HACCP training courses are suitable for all food and drink manufacturers, business owners, managers and supervisors of small and medium-sized catering and hospitality businesses. 

HACCP training is acknowledged as a key requirement for the development of effective HACCP systems. 

HACCP level 3 courses running soon at Kitchen Tonic:

CIEH level 3 HACCP in Catering course 3rd March 2014 - 4 places remaining

CIEH level 3 HACCP in Food Manufacturing course 12th March 2014 - 5 places remaining

Theses courses are classroom based and open to public for anyone interested in HACCP training to join. Limited places available, so book early to guarantee your place. Candidates should have a good understanding of food hygiene prior to the training and an ability to produce a written detailed assignment. Please read the links provided or contact us for further details. 

Tel: 020 3371 1516

level 2 food safety in catering courses £48pp

Winter Sale

 

CIEH level 2 food safety in catering courses £48pp 

The food safety level 2 open to public courses held at our venue in January 2014 have beed reduced to £48pp.

This includes exam fees and a course book.

Complimentary refreshments available at break times

Class times 9am to 5pm

Full course details click here

 

Level 2 food safety in catering refresher courses £35pp

If your accredited level 2 certificate has expired or about to expire consider a short refresher course. 

Jan sale price only £35pp. 

 

Call Kitchen Tonic for details on these or any of our other courses.

Tel: 020 3371 1516

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

First Aid courses coming soon

 

The Health and Safety (First-Aid) Regulations 1981 require employers to provide adequate and appropriate equipment, facilities and personnel to enable first-aid to be given to employees if they are injured or become ill at work.


 

These regulations apply to all workplaces including those with five or fewer employees and to the self-employed.

Kitchen Tonic are pleased to announce that we will be running first aid level 2 courses from our Aldgate venue. 

 

First course is due to start in Oct 2013.

Call 020 3371 1516 to register your interest. 

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


Food and village halls guidance published

The guidance was developed following comments made on the Government's Red Tape Challenge website and a call for clearer guidance on how food hygiene legislation applies to community events.



Summer Fete Bunting Clip Art

 

About the guidance 

For an activity to require registration, it must have 'a certain continuity of activities' and 'a certain degree of organisation'. In the new advice, the FSA provides clarity on what ‘a certain continuity of activities and a certain degree of organisation’ might mean. The interpretation of this phrase, which is contained in European food hygiene legislation, should help organisers of community and charity events who want to provide food. It should also help local authority food safety officers decide on whether or not to register activities carried out in the village hall, community and charity sector.

The FSA suggests that, generally, providing food less than once a month is not considered to have ‘a certain continuity of activities'. In describing ‘degree of organisation’ we have emphasised the importance of the complexity of the food safety controls, vulnerability of consumers and size of event in consideration against continuity. The guidance includes a number of general examples to help illustrate the Agency's interpretation of 'continuity' and 'organisation', although these examples will not cover all circumstances.

 

The guidance will be reviewed and updated, as necessary. The guidance, and information about FSA Red Tape Challenge initiatives, can be found via the links below.

Community and charity food provision - guidance on the application of EU food hygiene law 

This section gives guidance based on the Agency's interpretation of the relevant law, and provides clarity on what ‘a certain continuity of activities and a certain degree of organisation’ might mean. This should help local authority food safety officers decide on whether or not to register an activity carried out in the village hall, community and charity sector.

Guidance for charity and community groups providing food

This section gives safe catering advice for volunteers and charity groups that want to provide food in a village hall or other community setting.

Source: The Food Standards Agency


 

Red Purple Yellow Bunting Clip Art

20% off food safety level 2 & 3 courses

SunnyHot Summer Sale Sunny

 

Kitchen Tonic is offering 20% discount off all CIEH food safety level 2 and 3 in-house training courses when we come to you and train your staff on-site. Due to the popularity of this offer, we have decided to extend the offer until the 21st of Sept 2013. 

 

The promotion started with the launch of Food Safety week 10th - 16th June 2013 and will end of 21st Sept 2013.

The discount will apply to all food safety (food hygiene) level 2 and 3 courses e.g. food safety level 2 in catering or food safety level 3 for supervisors except 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 still sizzling hot. Book early to guarantee your preferred date. 

You also have the option to book and pay before 21st September 2013, and have the training up until end Jan 2014. Book early as dates are limited and reserved on first come first served. 

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.

Sunny

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

Food safety level 3 for supervisors course is now £259pp (cheapest in central London, with a 99% pass rate) 

Sunny

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!

 

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