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Health & Safety
Health and Safety
Effective Handwashing Washing your hands properly must become second nature to you!As a minimum you should wash your hands: » Before starting work» After visiting the toilet and after blowing your nose» After smoking or eating» After preparing raw food and before handling ready-to-eat food» After using cleaning chemicals and after handling rubbishHow do you wash your hands? Food hygiene trainingIt is important to choose the right level of food hygiene training course for your staff. Give us a ca...
Responsibilities of an Operations Manager
Responsibilities of an Operations Manager Having an understanding of the *FSMS and **HACCP system (including allergens) and ensuring its implementation at all restaurants under their responsibility (*Food Safety Management System, **Hazard Analysis and Critical Control Point). Ensuring all management and members of staff under their control detailed in the policy, are aware of their responsibilities. Ensuring required team members attend Food Safety Training as required by company polic...
Food Hygiene Level 2
Food Hygiene Training All organisations that have workforces involved in handling, preparing and storing food and drink products, must ensure their staff are trained to an appropriate level to carry out their work activities competently.This is a legal requirement and aims to reduce the contamination of food by bacteria, viruses, moulds and parasites, which in turn will prevent food-borne illnesses.Effective food safety training, such as the food hygiene level 2 or any food hygiene course is ess...
Watchdog - EHO - Ice Machines - Food Safety Training
Avoid problems with EHO inspections or sample testingTV Watchdog aired the issue of both ice safety and ice machine cleanliness last week. Samples tested, showed a high level of faecal contamination in the ice, which consequences, that the EHO will be taking more samples and become stricter.Personal Hygiene:There is really only one way to get faecal matter into the ice - poor personal hygiene! It is advisable that all managers brief their teams to wash their hands properly and effectively to hel...
Likelyhood and severityTo avoid confusion, ditch the numbers and replace 'mostly harmful', 'unlikely' and so on with descriptions, that match your organisations' profile.Basic quantitative risk matrix IOSH Magazine...
Diabetes at Work
Simple adjustments that can help employees with diabetesAllow the person to take short, regular breaks to eat, to help them control their blood sugar levels Give them time out to test blood glucose levels (using a finger-pricking device) and treat, if required with medication or food Provide a clean, private place to inject insulin and do blood tests Allow time off work, for medical checks or to attend training on how to manage diabetes Transfer the employ...
Manual Handling - TILE or TILEO
TILE / TILEOT-TASKI - IndividualL -LoadE -EnvironmentO -Other FactorsTASK- Ask yourself if the task includes: Bending; Pushing; Pulling; Positioning of the load; Stooping Twisting; Overreaching; Seated work; Stretching?INDIVIDUAL- Is or does the Person: Know their own strength capability, Under 18 years old; Pregnant; Suffering from health problems; Disabled?LOAD- Is the load:Heavy; Content likely to move; Difficult to grip; Sharp or uneven surface; Hot; Cold?ENVIRONMENT - Within the environment...
Health as a solution
Protecting worker health, particularly in construction, is a major challenge for everyone in the industry. Specialist help may be needed at all stages to identify health hazards, evaluate risks, control exposures, manage individual health, and promote health and well being at work.Understanding what each discipline brings to the table and how they complement each other is vital to achieve a step-change reduction in incidence of work-related disease.(LandSecurities)...
For any restaurant or food outlet, it is important to maintain a Food Safety Management System (FSMS). The Food Standards Agency noted that raw fish occasionally contain parasitic larvae, but said that under European food hygiene legislation, fish that is to be eaten raw, should be frozen before it is sold to consumers to ensure any parasites have been killed. The Food Standards Agency added, that fish and meat should always be cooked properly according to the producer's instruction, but offer...
Ingredients for a safe and healthy future of your business
Why training? Companies, regardless of industry sector, must in order to stay health and safety compliant, provide regular training for all their staff. This should never be seen as an expense to the company, or an interference with their daily business, but as a huge asset and enhancement of their brand image. The outcomes of regular health and / or food safety are multifold: Safer working environment Low accident rates Low staff turnover (due to empowerment / owning their job roles) ...
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