Frequently asked questions

Q. My staff need food hygiene training, but I haven’t got the qualifications or the time to train them, and I certainly can’t afford to close my business so they can attend a training course elsewhere. How can CaterSafe help?

A. We offer on-the-job training. We will come to you and train your staff in their actual working environment, so that all training is relevant and job-specific, and your staff aren’t absent when you need them most.

Q. Is HACCP mandatory for all food businesses, even a small business like mine?

A.Yes it is. HACCP (Hazard Analysis and Critical Control Points) is a legal requirement for all food businesses. You must have a food safety management system based on the principals of HACCP. Under current legislation, a “food business” is defined as an organization, whether for profit or not, public or private, that either prepares, processes, manufactures, packages, stores, transports, distributes handles, sells or supplies food. We offer technical advice (including a written, Food Safety Management System and HACCP Manual, specific to your business) and training so that your business implements and complies with these requirements in a way that is appropriate for you.

Q. I own a small business and I’m not sure that I would be able to afford your fees. How much do you charge?

A. If you’re very sensitive about cash-flow, then you probably can’t afford to close your business for even a day in order to rectify problems identified by your local Environmental Health Officer.

An initial consultation with CaterSafe is normally free and without obligation. We work with you to ensure the money you spend on our advice is an investment which adds value to your business. We don’t believe in a ‘one size fits all’ approach or in using a “sledge hammer to crack a nut”. Our fees are dependent on the size and complexity of your business. Clients will always receive details of our fees in writing prior to CaterSafe undertaking any work on their behalf.

Q: How much do your retainer packages cost?

A: Our retainer packages vary in price, depending on your specific needs and the size of your business and scale of your operations. Our packages start from as little as £40 per month which is an affordable and cost effective solution.

Q: Isn’t e-learning the way forward? What’s the benefit of sitting a ‘classroom’ based training course?

A: Whilst we offer a suite of our own high quality, accredited e-leaning courses (which are some of the best available on the market), our team of trainers are also fully qualified and experienced teachers, who have professional and widespread experience within education.

We have found that most candidates understand and retain information on our taught courses, much better, and therefore are more likely to apply the knowledge gained. This is why as a company, in most instances, we would advocate a ‘face-to-face’ taught course over an e-learning equivalent.

Whilst e-learning does have many benefits and can be an effective and convenient way to train, especially if time-constraints are an issue. However, a frequently encountered problem, in our experience, is the tendency for some learners to view e-learning as merely a means to an end; a quick and easy way to gain a “certificate” without expending much in the way of effort or cost.

We believe that in most cases (particularly at higher levels), deeper learning tends to take place when it has been delivered in a lively and passionate way, as well as learners benefiting greatly from the interaction with peers and tutors alike.

We aim to send your staff away from our courses, enthused; with a new vision in how to apply what they have learnt to their day-to-day duties, thus adding value to your business.

As a company, we base the way we teach on integrity and excellence. We believe imparting to our learners knowledge, which in turn effects behaviour, – rather than just ‘facts to pass a test’.





Listeria And Smoked Fish – What To Know

Listeria and smoked salmon

The centuries old method of smoking and curing fish has been common in coastal towns up and down the UK through the span of time, using tried and tested methods of preserving foods long before refrigerators appeared on the scenes.  The delicious oaky flavour of smoked products has not lost its appeal today and it is still considered a safe and effective way of preserving and flavouring food.

Since 2020, however, there have been some isolated reports of listeriosis in England and Scotland.  6 of these cases have occurred since January 2022, and the common link between those affected was that most had eaten smoked fish.

Listeriosis is a rare food borne illness caused by bacteria called listeria which is found in soil and water.  The most common symptoms are fever, aches, diarrhoea, and a headache and they usually appear within two weeks of eating the contaminated product.  For most individuals, the symptoms will pass within a week but it can present a serious risk for pregnant women, over-65s and those with weakened immune systems.

Smoked fish is not the only culprit when it comes to potential listeria threat, however, and there are other food items which could be hazardous.  It is most likely to be found in chilled, ready-to-eat foods located in the pre-prepared sections of any supermarket, but with such stringent hygiene procedures in the UK, the likelihood of contracting listeriosis from your meal-deal sandwich or salad is very low.  Items such as cooked or cured meats and shellfish, paté and unpasteurised products also fall within this category.  In the US this year, there has been an outbreak of listeria linked to soft cheeses, particularly brie and camembert, and products have been recalled.  Five of those affected were hospitalised and the authorities are continuing to investigate the spate of cases.

Back here in the UK, the Food Standards Agency closely monitors the listeria outbreak.  Tina Potter from the FSA advised members of the public who fall into the at-risk category to reduce risk by making sure chilled ready-to-eat smoked fish is stored at 5⁰C or below and eaten by its use-by date and the guidelines on the food label adhered to.  Thorough cooking will destroy listeria bacteria so it is advisable to cook smoked fish thoroughly until it is piping hot.

It should be noted that the cases of listeria linked to smoked fish in the UK are few and this kind of food borne illness is extremely rare.  There are family run industries up and down the country that have been producing fine smoked fish products for generations and they abide by strict hygiene laws to ensure their foods are safe as well as delicious, enriching the culinary experience of many every day.

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The Catering and Hospitality Industry and Hygiene Post Covid-19

Back in March, the government’s emergency legislation in response to Covid-19, ordered restaurants and pubs to close down essentially overnight. The Catering and Hospitality industry remains one of the hardest hit by the crisis. As the months have rolled on and restaurants and pubs look to reopen their doors by potentially, early July, many wonder how things might have to change or become different post Covid-19, especially when it comes to food hygiene and food safety.

Post COVID or Post Lockdown?

The phrase ‘post COVID-19’ means after COVID-19. The prefix post- means “after” or “behind”.

If you take that at face value, this assumes the pandemic has finished so therefore COVID-19 controls will no longer be necessary and things can go back to the way they were, by virtue of the fact there will no longer be COVID-19 to control against. However, some people when they use the term ‘post COVID-19’ actually mean ‘post lockdown’ or ‘during the easing of restrictions’. We very much hope that things will return to normal as soon as reasonably possible!

While we remain optimistic, that does need to be balanced with a realistic mindset. We cannot predict the future, but COVID-19 has left its mark on all of us and as restrictions ease, there certainly must be measures that will have to be in place within catering establishments before business commences once again, as well as during service that will control infection and possible transmission of the virus. Some of these measures will be temporary, but some are likely to last longer.


Before returning to work and reopening

First of all, in order to safeguard both employees and customers alike, there must be necessary and specific prerequisites in place. This is to ensure foundational preventative actions are put into effect long before a customer sets foot on the premises. This will include but is not limited to:

  • Directors, Food Business Operators and senior managers alike, should have dialogue prior to staff returning to their workplace, in order to ensure that appropriate procedures can be developed and put in place before staff return. Further discussions should take place very soon after workers return to identify whether those controls are working and are being adhered to. It will also be necessary for further discussions as things evolve or anything significantly changes.
  • A formal review of the establishment’s Food Safety Management System and Risk Assessments to ensure adequate and additional controls are up-to-date and take into account current scientific and epidemiological information. This would involve: making sure that adequate virus controls are in place such as deep cleans which occur more frequently, perhaps considering the use of contract cleaners and also making use of new virucidal cleaning products, as well as anti-bacterial disinfectants
  • A strong emphasis on a good food safety and safety culture. A Food Safety Culture are the values, attitudes and behaviours that characterise a food establishment with regards to food safety. This is demonstrated by displaying to staff and customers that ensuring food safety is an important commitment and not just “lip service.” For this to happen, Food Business Operators, Managers and Supervisors must communicate standards and legal responsibilities of staff and the importance thereof. This is a continual process, which will reinforce good hygiene practice on a day-to-day basis. Examples of this could be:


  • Verbal or written instruction demonstrating good practice
  • The use of relevant training courses for staff 
  • Issuing company workbook and hygiene rules to inform staff
  • The use of notices or posters, markers, signs, tape and / or floor mats reinforcing this will serve as a guide and a visual reminder
  • Leading by example.


  • Additional Training for Furloughed Staff. As things will have changed considerably by the time staff return to work, make sure that staff are prepared and up to date with the latest information and any new or different control measures/ policies and that support is given for any queries they may have.

Cleanliness and Personal Hygiene

After prerequisites are in place, it is important that appropriate measures are carried out and continue when business resumes trading. Although studies to date show that the virus is not foodborne, it is even more important that food handlers regularly wash their hands thoroughly with soap for at least 20 seconds; keep their uniforms neat and clean, and any staff who are unwell or displaying coronavirus symptoms must NOT be at work but go home and follow the current government guidelines for quarantining. Food businesses should be aware that not only must basic hygiene practices be maintained but also areas of risk are recognised and that special attention is paid to these areas.

  Cleaning of surfaces and Touch Points

Any hand contact surface areas must be cleaned frequently in order to stop the transmission of the virus. Stringent and regular cleaning of door handles, tills, table surfaces, menus etc. must be implemented. It is also important that surfaces such as tables are antimicrobial, being smooth, impervious and without crevices for viruses to harbour in.

Screening of guests

In some establishments it may also be possible to send guests a health screening questionnaire upon booking and providing them with written information; reminding them of the guidelines regarding self-isolation, if they or someone in their household has symptoms of COVID-19.

The idea of temperature checking customers as they enter the establishment could also mitigate the risk of an infected individual entering and infecting others. However, in addition to asymptomatic cases, there have been cases of infected persons not exhibiting a high temperature as a symptom of COVID-19. Therefore, although this may be a useful tool, it is by no means infallible.

 Social Distancing and PPE

In order to practice social distancing within the premises, a few things may be done to aid in carrying this out:

  • A reduced set customer allowance number
  • Make use of outside seating areas (if possible)
  • Updated seating arrangement that conforms to the 2 metre rule (wherever possible)
  • The use of ‘long trays’
  • The ceasation of buffets
  • The appropriate use of PPE such as plastic face shields and disposable gloves

Although the above may seem straightforward enough on paper, this will present various challenges. We must acknowledge at this point that the area of social distancing is not so straightforward and is problematic (even potentially with a 1 metre distancing rule) not least for the following two reasons:

  1. One of the primary reasons people go out to restaurants, pubs and clubs is to socialize. Food is one of the primary binding forces of our culture and there is a lot more than going out merely to be fed. Social distancing is by definition not very social and will inevitably create an unusual and clinical atmosphere and will take away from the occasion.
  2. Many restaurants rely on volume of customers to make them commercially viable – it’s a numbers game. For customers to adequately socially distance it could mean that the majority of restaurants will need to run at a half capacity or less, which would not only lead to a drop in profits, but in many cases cause the business to run at a loss and subsequently, will be unlikely to survive under social distancing. This is one of the biggest challenges that will need to be overcome. It is however interesting that the current government advice is “…practise social distancing wherever possible.” (Emphasis added). In the many cases it will not be possible to socially distance.

These extra measures will likely be temporary and we, as a business hope things will return to normal soon. Some of our team had the opportunity to talk to an epidemiologist recently who believes that this virus is on its way out and it won’t be long now before it comes to an end. As much as we still need to be careful and remain on our guard, the measures we put in place must be proportionate to the level of risk. We should not be cracking the proverbial peanut with a sledgehammer! Are we really being driven by objective medical and scientific advice or are we being ruled by fear? It is important that common sense prevails and measures are reasonable and commensurate with the risks. It is important also that individuals balance and weigh-up the risks for themselves.


For practical advice on returning to work and workplace controls and to be COVID safe, please contact us.

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The Efficacy and Effectiveness of Facemasks

Due to the ambiguous and conflicting nature of the little information we do have on the effectiveness of wearing a form of mask in order to reduce the spread of COVID-19, many food businesses have reached out to us with questions over the use of PPE in the workplace as employees start looking to return to work. There is little information on the efficiency and efficacy of masks regarding their ability to filter out respiratory virus particles, such as coronavirus; yet over 30 countries have made masks a legal requirement outdoors for the public. So this naturally begs a question: Is there a significant benefit in using some form of face covering for warding off this virus?

Firstly, in order to decide on their effectiveness, let’s look at the different types of commonly used masks and their intended purposes.

  • Surgical Masks: A disposable, multilayer mask intended to act as a barrier to protect surgical personnel and general health-care workers, as well as patients from splashes of blood, body fluids and large droplets.


  • N95 Respiratory Masks: Manufactured mainly for industries that expose employees to dust and other small particles, although some are designed for use in health care. As the name might suggest, this mask is designed to block 95% of very small particles, making them more protective than a surgical mask.


  • Cloth Masks: Since medical masks are discouraged for public use so as to preserve the limited supply for medical professionals, many have come to make their own out of fabric. Said to be less effective due to their porosity and often found gaps between the nose, cheeks and jaw area.


  • Plastic Face Shields: Used by many workers usually not used alone, but along with other forms of PPE.


Although there have been no significantly large scale clinical trials, studies have been made on different types of masks but neither tell us that masks are useful or just a waste of time. A certain study carried out in South Korea1 took four patients infected with coronavirus asking them to cough into separate petri dishes five times while wearing a sequence of masks along with no mask, each time. The result was that neither surgical nor cotton masks effectively filtered out SARS-CoV-2. It is worth noting that they did find greater contamination on the outer layer as opposed to the inner surface of the mask which may be due to air leakage around the mask’s edge which may have led to the outer layer’s contamination. Another study taken at the University of Edinburgh2 on 7 different face coverings including medical and homemade masks, proved that the surgical and homemade masks tested did help reduce the distance in which the micro droplets spread forward but did generate far reaching jets of air leakage to the side, behind, above and below especially in heavy breathing and coughing. Only the masks that formed tight seals around the face were found to prevent the escape of particles.

To sum up, due to the fact that most masks, especially homemade masks, are so porous and coronavirus particles so small, that while they may protect against larger droplets from a cough or sneeze, they do not act as a physical barrier. If you were to magnify under a microscope, the pores on a mask are as effective as chicken wire is to prevent dust particles from entering.


  • Proper PPE can help protect others if you are infected.
  • Studies show that the combination of wearing a mask and hand washing is more effective than hand washing alone.
  • Surgical masks reduce the amount of seasonal coronavirus particles.
  • Fabric masks may catch larger particles droplets such as from a cough or sneeze.
  • Psychologically, it may provide a sense of security and peace of mind for some.



  • No solid evidence to prove that it is significantly beneficial to wear.
  • Masks are not likely to protect the wearer.
  • It can increase your own risk of exposure because of possible mishandling of a contaminated mask.
  • The most readily available masks, homemade masks, are a lot less effective.
  • They MUST fit well with very few gaps in order to work well.

In summary, mask wearing may just be an extra add-on precaution. For some, they may just be helpful so as to provide a feeling of safety and security. Regular and thorough hand washing, as well as social distancing are still predominantly the best and most effective way of staying safe. There is no point in wearing a mask or another form of PPE if you are neglecting these most vital procedures.  We cannot put our faith in face covering to get us back to normal. It is absolutely vital, more than ever, that proper and continuous hand hygiene is maintained during this time.


For help and advice on keeping you and your customers safe during this time, please contact us.



  1. https://www.acpjournals.org/doi/10.7326/M20-1342
  2. https://www.ed.ac.uk/covid-19-response/latest-news/face-coverings-covid-19-transmission-risk







Frequently Asked Questions on COVID-19


In response to some frequently asked questions we have had over the past few months on the subject, we thought it would be useful to dedicate this post to answering some of these questions.

What’s in a name? Coronavirus, COVID, COVID-19 or SARS-CoV-2?

The name “corona” is a Latin word which means “crown” or a “wreath”, which in turn comes from the Greek word ‘κορώνη’ (Korone). The name denotes the characteristic appearance of the virons under a microscope, which appear as bulbous spikes.
Human Coronaviruses were first discovered in humans back in the 1960’s. Coronaviruses are a large family of viruses, all of which have spiky proteins on their surface. Some of these viruses cause the common cold. Other coronaviruses, such as SARS-CoV-2, primarily infect animals.
The novel coronavirus has been named ‘SARS-CoV-2’. The disease caused by it has been named COVID-19.

Is the new Coronavirus (COVID-19) transmitted by food?

By virtue of the fact this virus is new, there are still things pertaining to this virus which are unclear. However, studies to-date show that COVID-19 is not a foodborne disease and that the main transmission is through humans and not food. But as always, it is essential that good food hygiene practices are stringently followed, not only to ensure protection against COVID-19, but from other viruses which are foodborne, for instance, Hepatitis A and Norovirus, and will indeed reduce the likelihood of contamination of foods with any pathogen.

What about Food packaging?

The majority of scientists believe that the virus cannot survive on packaging for an extended period of time, because of poor survivability of coronaviruses on surfaces, there is likely very low risk of spread from products or packaging. However, it is important that practical control measures are in place, and staff handling food within its primary and secondary packaging should always wash their hands immediately afterwards and refrain from touching their eyes, ears, nose or mouth. Moreover, it is advisable that external packaging is not handled more than necessary.

Return to work: Workplace controls

As the lockdown measures begin to ease and the nation ‘gets back to work’ it is essential that businesses ensure that sensible, practical and effective control measures are put in place to prevent the potential spread of the virus. As stated already, the main transmission route of the virus is from direct human-to-human contact.
As a general rule, the longer someone is in close contact with an infected person, the more likely they are to catch the virus themselves, but it is still possible to catch it within a few minutes.

Directors, business owners and senior managers alike, should have dialogue prior to staff returning to their workplace, so that appropriate plans can be developed and put in place before workers return. Further discussions should take place very soon after staff return to ensure that controls are working and are being adhered to. It will also be necessary for further discussions as things evolve or anything significantly changes. For example, when new guidelines are published or the restrictions change, but also, if the controls are not working as expected.
It is vital however, that iteration between parties and lines of communication are kept open between managers and staff and that there is sufficient time allocated to have these conversations.

Workplace control measures will vary from business to business, and could include, but are not limited to:

– Individuals should not share vehicles or cabs when travelling, where suitable distancing cannot be achieved.
– Utilise the least amount of staff as necessary
– Stagger shifts
– Staff to decontaminate / wash hands thoroughly on starting their shift
– The use of correct PPE
– The use of a one way system
– A ‘one in one out’ system in certain areas where appropriate
– Restrict visitors to the site – only authorised personnel and key / essential workers permitted
– Maintain the 2 metre distancing rule at all times during the shifts. The use of markers, signs, tape and / or floor mats reinforcing this will serve as a guide and a visual reminder
– Staff to work back-to-back where possible – especially where space is an issue
– Stagger breaks and start and finish times.

Employers should always make sure that all employees are aware of the most up-to-date guidelines regarding self-isolation – especially if they or someone in their household has symptoms of COVID-19. Always ensure that support and reassurance is readily available for anyone who is self-isolating, but also for those other workers who may be anxious about returning to work.

For further advice on COVID-19 controls in your workplace, please contact us.

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Natasha’s Law – What it Means for Your Food Business

It is unlikely you won’t have heard about Natasha Ednan-Laperouse, the teenager who tragically died from anaphylaxis after eating a Pret a Manger baguette. Unknown to her, the baguette contained sesame seeds, to which she was allergic, and she had a severe reaction which sadly killed her.

Before pointing the finger at Pret-a-manger, it should be made clear that they acted entirely within the law. Currently, any products made fresh in house do not have to contain specific allergen advice on the packaging as any consumer who might have any concerns can ask an employee in store for the relevant allergen information.

However, Michael Gove has brought forward legislation to tighten the current laws on packaged food items. All pre-packed items, including those made fresh in store, will have to carry a full list of ingredients in order to provide further protection for allergy sufferers. This would include ‘hidden ingredients’ such as bought in sauces or condiments used in the food. Businesses will have to ensure they are fully compliant with these changes by summer 2021, when the laws will come into full effect.

The legislation has been brought forward partly due to a successful campaign by Natasha’s parents. Losing a child is an unthinkable tragedy and nobody would blame them for lobbying for the law to be changed, however, is changing the law reasonable and is it realistic to implement?

Whilst transparency in business is always essential, the new laws will place a significant burden on food establishments. Businesses currently work under very stringent food hygiene laws and to impose a law which requires a 100% guarantee that there has been no allergenic cross-contamination of a product prior to sale is risky, especially to allergy sufferers themselves. There can never be an absolute guarantee due to the amount of ingredients that pass through a kitchen in any 24-hour period, however thorough the cleaning procedure is.

Once products are out on the shelf, there is also no control over who handles any given item. Hypothetically, somebody with peanut traces on their hands could handle several pre-packed food items, leaving enough peanut residue to cause a reaction from an individual with a severe peanut allergy who might subsequently pick it up. Though this is an extremely unlikely scenario, it is just one external factor over which there is no control.

Businesses should, of course, take their share of responsibility in giving the public as much information as is sensible and relevant but it is not unreasonable to expect that the onus should also be on the allergy sufferer (and those looking after them) to exercise due care in their decision making when purchasing any food items.

However, there is another angle from which this can be approached and one the FSA and Defra might consider investigating. According to Allergy UK, a Mintel report produced in 2010 found that ‘44% of British adults now suffer from at least one allergy and the number of sufferers is on the rise, growing by around 2 million between 2008 and 2009 alone.’ Not all these allergies will be food related but a very significant number will be. Therefore, it follows that it would be judicious to carry out an in-depth analysis for this exponential rise in food allergies. Such a study would help to expose root causes and could enable additional regulation to be applied at foundational level, thus proving to be a greater help to allergy sufferers and it could even be the means of preventing allergies developing in the first case.

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TACCP & VACCP Simply Explained

Applying HACCP to food manufacture

Recent years have seen a growth in popularity of a party game called ‘Chocolate Russian Roulette’ where you could be the unfortunate recipient of the one chocolate bullet in the pack that has enough hot chilli to set your mouth on fire.  Or there is the latest craze of the bizarrely flavoured jelly beans where you could be eating jelly beans tasting like dead fish or stinky socks.  Of course, this is all great fun when the items are safe to eat and, despite the deliberate tampering with what is usually a tasty sweet, it’s all a good joke.

It’s no joke however, when fun and safety is taken out of the equation and food is deliberately tampered with and potentially contaminated for malicious reasons or financial gain.  TACCP (Threat Assessment and Critical Control Points) and VACCP (Vulnerability Assessment and Critical Control Points) are acronyms that are becoming increasingly important in the food industry.

Both TACCP and VACCP are concerned with intentional tampering and potential adulteration of food but with TACCP, threats are considered behaviourally or ideologically motivated and so the emphasis is on food defence and with VACCP, it is considered economically motivated and the focus is therefore food fraud.

As a rule, we can be confident our food is safe but there are some horror stories about behaviourally motivated adulteration of food.  An employee at a store in Grand Rapids, Michigan, was found guilty of mixing insecticide into minced beef because he had a grudge against his supervisor and wanted to get him/her into trouble.  There were over 40 people who suffered ill effects as a result and 1700 pounds of minced beef had to be recalled.  The employee himself suffered nine years in prison and a $12,000 fine.  Aside from individual vendettas, other threats on the increase include terrorism, espionage and even cybercrime.

Similarly, there are just as many stories about economically motivated food tampering.  It was only in 2013 when the horsemeat scandal hit the headlines.  Burgers being sold in Tesco, Asda, Lidl, Aldi and Iceland were found to contain quite high levels of horsemeat and, in some cases, pork and other meats too.  The suppliers were committing food fraud by substituting beef with cheaper meat for economic gain.  Aside from substitution, other vulnerabilities include practices such as dilution, unapproved enhancements and mislabelling.

If you are a food manufacturer or producer, it is imperative that you have in place procedures which will identify potential threats and vulnerabilities and specify methods to counteract them.

The Food Standards Agency suggests four critical questions to ask when considering how to protect and defend food from deliberate and malicious attack:

  1. a) Who might want to attack us?
  2. b) How might they do it?
  3. c) Where are we vulnerable?
  4. d) How can we stop them?

PAS 96:2017 is the Publicly Available Specification which gives comprehensive guidance on TACCP mitigation measures and can be found on the FSA website.

With VACCP, there are any number of factors to consider when protecting your business from food fraud, including things such as how easily accessible materials are, location of business and access to it, country of origin of goods and supply chain to mention a few.  A free tool from SSAFE which was developed with PwC is available to food businesses and will help you assess how robust your company’s current strategy is for prevention of, and protection against, food fraud.


Although these threats and vulnerabilities are small at present, it would be wise to assess whether your current policies and procedures are resilient enough to foil any potential attacks on your business.  CaterSafe can assist you in developing TACCP and VACCP mitigation measures so get in touch and we can help!

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Food Hygiene Consultant Kent

Food Hygiene Consultant Kent

Whether you are starting a new food business or have been running one for many years; it is always essential to refresh yourself with the latest food hygiene knowledge. One of the best ways to make sure your business in Kent is following best practice approaches to food safety is by employing a food hygiene consultant Kent. At CaterSafe, we offer food hygiene consultant Kent for training, strategies and audits.

One of the ways a food hygiene consultant can help you is by developing a food hygiene plan. Here are some of the tops tips from a food hygiene consultant Kent on how to prepare your business for food safety.

Top Tips From A Food Hygiene Consultant Kent

  1. Get to know your hazards

Every food business will have their unique hazards. It is essential to get to know all of the hazards in your organisation and how to control them. For this, training in HACCP is critical, so you know what to look out for. Secondly, it is useful to have a fresh pair of eyes to overlook your production line and processes just in case there is a hazard you have missed.

  1. Don’t stress

Food safety is important, but it shouldn’t be something to fear. Outshine your competitors by putting a focus on food hygiene and make it fun for your team. After all, audits and inspections are to help your business. These checks can help to improve your standards which strengthen your organisation.

  1. It’s a team effort

Food safety isn’t just a responsibility for you or your food hygiene consultant Kent. It should be a role for your whole team. Ensure everyone receives food hygiene training and make sure it becomes a key component of everything you do, not just a burden when it is time for an inspection.

Looking for a food hygiene consultant Kent?

If you are looking for support for your food business, CaterSafe Consultants can help. Our team can provide training, inspections and food hygiene plans to help your business succeed. Find out more with a free consultation. Call or email the team to arrange your appointment.

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HACCP Consulting Kent

HACCP Consulting Kent

With HACCP being a critical part of your food safety plan, it is essential to ensure you have the right help at hand. When it comes to HACCP, it can be an excellent idea to employ third-party HACCP consulting Kent. So how can you find the right HACCP consultancy that your food business needs?

Step One: Create A Plan For Your Business

When it comes to your knowledge, time and business style, they will each play a part on what type of HACCP consultant you need. For HACCP Consulting Kent, experts can be as involved as you want them to. They can offer a range of services such as;

  • Devising and documenting a HACCP plan
  • Verify an existing plan
  • Provide training and management of a food safety system
  • Assess your plan
  • Devise an implementation strategy.

Before reaching out to HACCP consultants, it is worthwhile considering what you are looking for. For example, do you want infrequent assistance or a fully managed service?

Step Two: Choosing HACCP Consulting Kent

Once you know what you want, you can then start the search for the right consultancy for you. For businesses in Kent, it is wise to choose HACCP consulting Kent, so they have easy access to your premises. If you select a consultant that is based further afield, then you may incur additional travel fees.

Secondly, you’ll want a consultant that you can gel with. It should be easy to converse with them, and both sides should be able to listen to each other. Ask about the type of support they offer and how they can help your business. Reputable HACCP consultants should be able to show you case studies and previous work they have done.

Finally, do make sure to check their qualifications.

Step Three: Get HACCP Sorted

Once you have found the perfect HACCP consulting Kent business for you, you can start to improve your food safety and stay compliant.

If you are looking for HACCP consultants in Kent, get in touch with CaterSafe Consultants who can help your business with all accepts of HACCP and food safety.

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Food Safety Consultants Kent

Food Safety Consultants Kent

For any food business, reputation is critical. Just negative comment on a review site or one person attributing their illness to your food hygiene can be devastating for your food business. Consumers need to be confident in their food choices and trust your business. One of the ways you can help your business and your customers is to utilise food safety consultants Kent.

Why Use Food Safety Consultants Kent?

With experience in many kitchens and manufacturing environments, food safety consultants have seen it all. While you may think you have your food hygiene under control, food safety consultants can help you by offering a fresh pair of eyes. They may notice something you haven’t yet considered.

Furthermore, they can provide hints and tips from their experience of working with similar organisations.

What Are The Benefits Of Using Food Safety Consultants Kent?

  1. Reduce Foodborne Illness Outbreaks

Consultants can help to reduce the risk of illness from your produce and kitchens by monitoring your production facility. As a result, food safety consultants can recommend the best practice approach to minimise foodborne illness outbreaks. Furthermore, they can organise unannounced inspections to ensure your standards are always upheld.

  1. Reduce Recalls

Incorrect labelling can be a costly mistake and a huge waste of resources. Consultants will be able to assess any areas that are vulnerable to cross-contamination. Furthermore, they can help advise on labelling practices too. As a result, this can make sure that your business is always protected and covered for all possible allergens for the safety of your customers and reputation of your business.

  1. Trustworthiness

Having accredited food safety consultants Kent assess your business can be a feature to include in your marketing materials. Furthermore, using third-party consultants will be seen as trustworthy by your consumers and the media too. Consequently, you can display your results proudly on your website for additional peace of mind for your clients.

Looking For Food Safety Consultants Kent?

If you want to improve your food hygiene standards and follow best practice approaches, get in touch with CaterSafe Consultants for a free consultation by calling 01233 822 201.

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HACCP training courses in UK

Find out about HACCP training courses

Hazard Analysis and Critical Control Point (HACCP) is a popular, methodical and effective way to manage food safety. In 2006, a new regulation was passed that all food and beverage businesses must have a food safety management system in place. Furthermore, the system must base itself on HACCP principles. As well as this, food businesses must keep up to date records of its operations.

CaterSafe Consultants can help to bring your business up to speed with HACCP through a range of HACCP training courses delivered in-house or externally. We also offer a comprehensive Introduction To HACCP Level Two online e-learning course. This course is ideal for food businesses as it allows delegates to complete the course at a convenient time without lowering productivity or impacting production.


What is HACCP?

HACCP was originally a food safety system developed by NASA. NASA pioneered

HACCP training courses

 the system for increased food safety during the space race. Since then, it has evolved, and many businesses in the food and beverage industry utilise its principles. In 2006, The Food Hygiene (England) Regulations 2006, as well as the equivalent regulations in the rest of the UK, simplified the legislation to align with HACCP principles.

HACCP principles have certainly made it easier for businesses to implement a food safety management system. However, it is vital that companies within the food industry can prove due diligence and conformance to HACCP. Complying with a HACCP strategy can lower the risk of a serious incident and can help you legally if something goes wrong.

During visits and inspections, the Environmental Health Officer is likely to ask to see your HACCP plan incorporated in your food safety management system. If you fail to comply, then you may face a fine. As well as this, you may face the prospect of closure either temporarily or permanently. With this in mind, HACCP and HACCP training courses are critical to your business success and profitability.


How can HACCP Training courses help?

HACCP is essential to your food safety management system. As a result, it is vital that your team has full knowledge of HACCP and how to implement it successfully in your organisation. HACCP training courses will begin by introducing the key terminology and aspects of HACCP.

With foundations in place, training can then focus on how to identify hazards. This then leads to understanding the appropriate critical control points you need in place. Hazard analysis and critical control identification can then ensure full compliance and a high standard of food safety.

CaterSafe Consultants recommend the Introduction To HACCP Level Two course to all teams who interact with food during their work. This comprehensive e-learning course allows people to learn at their own pace and at a convenient time. Furthermore, it makes it easy to train new employees as soon as they begin work. This takes away the stress and difficulty of organising regular training sessions.

Want to find out more about HACCP Training?

For more details, please call 01233 822 201 or contact a member of our consultancy team for more information.

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10 Key Steps To Starting A Food Business

Staff Food Safety Hygiene Certificates

10 Key Steps To Starting A Food Business


Food is an essential and enjoyable part of everyday life. Starting a food business, or becoming a ‘foodpreneur’ can be incredibly rewarding. However, it also takes a lot of hard work, time, dedication and commitment, as well as having several winning recipes or products up your sleeve. If you’re ready for the challenge, here is the CaterSafe Consultants 10 step guide for how to start a food business.


10 Key Steps:


  1. Be unique

There are many different food businesses out there. In order to stand out from the crowd, you need to come up with a brand-new concept or a concept which already works, but with your own USP (unique Selling Point).  Conducting market research is essential to find out what is already out there, what is successful and how you can make your concept compete and stand out in a highly competitive industry. That said, remember not to be too ‘out there’.


  1. Get practicing

If you want paying customers to buy your products over and over again, then  your products need to be of a consistently high standard. Perfect your recipes as much as possible. Conduct taste tests with family, friends and local markets and welcome both positive and negative feedback, in order to help you improve your product.


  1. Create your business plan

Ensure investors and stakeholders take your proposal seriously and make sure your idea is viable with a solid business plan. Follow expert tips to ensure your business plan is professional and detailed.


  1. Contact authorities

Contact your local Trading Standards Officer for labeling and legal advice. You will also need to contact your local council and their environmental health department. Their advice can help to make sure you have a safe and effective kitchen to comply with hygiene requirements.


  1. Register your business

You must register your business at least 28 days before trading. Registration is free with your local authority. Depending on your food business, you may need approval. Once you are registered, an officer may inspect your business. As well as registering with your local council, you also need to register your business or sole trader account with Companies House.


  1. Get food hygiene savvy

Food safety is crucial to your new business as well as being a legal requirement. Food safety training can help you and your team to get up to date with the latest food laws and regulations to ensure you remain compliant.


  1. Gather capital

From loans to crowdfunding, to start a food business, you will need an initial investment to buy supplies, stock and potentially premises. You’ll need starting capital to cover staff costs, insurance and ensure your business is ready to go. That said however, many food businesses fail early on because they are under capitalised, over-spend on non-essentials or get into too much debt.


  1. Start marketing

Make sure your customers know where to find you with marketing. This could include advertising on social media, building a website and sending flyers out. Marketing can be expensive, so it is essential to set aside a budget for this purpose.


  1. Shine with customer service

To keep your customers returning again and again, your business needs to stand out from your competitors. Many food businesses claim to offer exceptional customer service, – but in reality, very few do!

Get the basics right, and everything else will follow. A great product at a sensible price with exceptional customer service is the recipe for success in any food business.


  1. Stay positive

As long as you enjoy running your food business, the enthusiasm will show. To build a successful business takes time! Concentrate on the fundamentals; your product, price and service. Remember that it takes time to build up momentum and for the word to get out, so be patient and don’t give up. Stay positive and persevere.


Questions about 10 Key Steps To Start A Food Business

If you have any questions or would like to know more about the 10 Key Steps To Start A Food Business – contact CaterSafe Consultants on 01233 822 201 or go to our contact page.

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Food Hygiene Rating Scheme

Mystery Diner

About the Food Hygiene Rating Scheme

Find out about the UK’s Food Hygiene Rating Scheme that was filmed at Bluewater in Kent.

The scheme aims to help consumers choose where to eat out or shop for food by giving them information about the hygiene standards in restaurants, cafés, takeaways, hotels and food shops.

Ratings are given to places where members of the public can eat out, such as restaurants, takeaways, cafés, sandwich shops, pubs, and hotels. Ratings are also given to other places the public eat at, when away from home, such as schools, hospitals and residential care homes.

Places where the public shop for food, such as supermarkets, bakeries, and delicatessens are also given a rating. The overarching aim of the scheme is to encourage businesses to improve hygiene standards, thus reducing the incidence of food-borne illness.


How CaterSafe Consultants Can Help

CaterSafe can provide a professional analysis of your business’ food storage, preparation and production areas, food safety procedures and documentation. This is followed up with a written report containing implementation recommendations, to prove you have shown ‘due diligence’ when inspected by your local Environmental Health Practitioner.

An audit from us will help your business to achieve, or work towards, the ‘very good’ hygiene standard rating operated by the National Food Hygiene Rating Scheme.The hygiene rating scheme, enables your customers to see how closely your business is meeting the requirements of food hygiene law.

CaterSafe consultants provide a professional analysis of your business’ food storage, preparation and production areas, food hygiene procedures and management systems and your documentation.

This is followed up with a written report containing implementation recommendations, to prove you have shown ‘due diligence’ when inspected by your local Environmental Health Practitioner / Officer.

An independent external audit will help boost your ‘confidence in management’ rating on The National Food Hygiene Rating scheme (NFHRS), enabling your business to achieve the maximum NFHRS rating.

Contact CaterSafe Consultants

If you have any questions or would like to find out more about the Food Hygiene Rating Scheme – Contact CaterSafe Consultants today on 01233 822 201

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HACCP Training Courses and Certificates

Food Safety Training Ashford, Kent

HACCP Training Courses

CaterSafe Consultants offer a full range of HACCP training courses for people who are in the catering or food manufacturing industries. Please see the full list below…


The gaining of this qualification will enable individuals to understand the importance of implementing a food safety management system, based on the Codex HACCP principles, in a catering environment. They will learn their role in ensuring the effective operation of the HACCP system and gain the knowledge to identify, control and monitor hazards at points critical to food safety within their business. They will also understand the importance of taking corrective action when critical limits are breached and become familiar with the documentation and records needed to support a HACCP system.

Duration of course: 1 day 


This qualification further expands on the fundamentals of the Level 2 Award in HACCP for Catering. It is suitable for supervisors, managers, chefs, trainers and HACCP team members employed within a catering environment.

Regulation (EC) No 852/2004 requires that ‘those responsible for the development and maintenance of the HACCP system have received adequate training in the application of the HACCP principles’.

This qualification will provide candidates with the knowledge to develop, implement and maintain a food safety management system based on Codex HACCP principles, in a catering environment. They will understand the legal requirements pertaining to HACCP and the flexibility allowed, the importance of prerequisite programmes and the role of supervisors in monitoring, taking corrective action, completing and checking documentation and verifying and reviewing the HACCP system.

It is recommended that candidates have completed the Level 3 Award in Food Safety, before attending this course.

Duration of course: 3 days 


The Level 4 HACCP qualification is aimed primarily at learners either at, or working towards, a management level in a catering business. Achievement of either of these qualifications will enable learners to understand the importance of implementing a food safety management system, based on the Codex HACCP principles, and give learners the skills to evaluate HACCP plans critically.

It is highly recommended that individuals have already completed a Level 4 Award in Food Safety, or the equivalent, and/or a Level 3 HACCP qualification before attending this course.

This qualification is very useful for auditors, enforcers, trainers and other food safety professionals.This qualification covers the skills needed to assist in the implementation of a HACCP system, to evaluate HACCP plans critically and to understand the importance of having an effective HACCP system in place.

Duration of course: 5 days 


This qualification will allow individuals to understand the importance of implementing a food safety management system, based on the Codex HACCP principles, in a Food Manufacturing environment. They will learn their role in ensuring the effective operation of the HACCP system and gain the knowledge to identify, control and monitor hazards at points critical to food safety within their business. They will also understand the importance of taking corrective action when critical limits are breached and become familiar with the documentation and records needed to support a HACCP system.
Duration of course: 1 day 


This regulated qualification expands on the fundamentals of the Level 2 Award in HACCP in Manufacturing.

Regulation (EC) No 852/2004 requires that ‘those responsible for the development and maintenance of the HACCP principles have received adequate training in the application of the HACCP principles’. In order for employees to deal competently and confidently with this requirement, a thorough understanding of Codex HACCP principles is needed.

Those achieving this qualification will understand how the 12 Codex steps to HACCP contribute to safe food production. They will learn:

how to identify, control and monitor significant hazards at points which are critical to food safety; the appropriate corrective action to take when critical limits are breached; the type of documentation and records required; an understanding of the need to review the HACCP system at appropriate times.

This qualification is fully compliant with industry and regulatory standards, as well as being recognised by environmental health practitioners, auditors and other enforcement officers. Individuals achieving this qualification will understand the importance of adapting HACCP principles for product-based and process-led situations.
Duration of course: 5 days 


Level 4 HACCP qualifications are aimed at learners either at, or working towards, a management level in a manufacturing business. Achievement of either of these qualifications will enable learners to understand the importance of implementing a food safety management system, based on the Codex HACCP principles, and give learners the skills to evaluate HACCP plans critically.
It is highly recommended that individuals have already completed a Level 4 Award in Food Safety, or the equivalent, and/or a Level 3 HACCP qualification before attending this course.

These qualifications are useful for auditors, enforcement officers and other food safety professionals.
Duration of course: 5 days 

NB: All of the above accredited training courses are accredited by either HABC or the CIEH.

For more details, please contact a member of our training team.

 Office: 01233 822 201


Online HACCP Training UK

Online HACCP Training UK

Online HACCP Training UK is one of the easiest and effective ways to prepare staff for the workplace and compliance with a HACCP system. HACCP, short for hazard analysis critical control point, is an excellent way to manage food safety for all businesses in the food industry. At CaterSafe Consultants, we make it easy for your employees to understand HACCP with our cost-effective online HACCP training UK.

Cost-Effective Online HACCP Training UK

For just £35 per licence, your employees can receive a detailed and thorough introduction to HACCP. The course is around 80 minutes long and covers all aspects of HACCP. Firstly, the course will cover the key terms and definitions you need to know. The learning then moves onto understanding more about critical control points including how to identify and analyse them.

Our Introduction To HACCP Level 2 online course then covers how to implement control measures and avoid issues such as cross-contamination. Furthermore, the course will then discuss the best practice approaches for addressing problems when there is a breach of a critical limit. With 80 minutes of information, your team can have a thorough and encompassing understanding of HACCP and food safety management.

The Benefits Of Online HACCP Training UK

  1. Minimise loss of productive time

Being able to undertake this course at a convenient time for the worker. This helps to minimise the loss of productive time to ensure your business can run at optimum capacity. It enables staff to take the course individually rather than losing your whole team for a day.

  1. Learning at a suitable pace

While our Introduction To HACCP Level 2 training course lasts around 80 minutes, learners can work at a pace to suit them. Online training means that workers can proceed comfortably and ensure full understanding without rushing.

  1. Cost-effective learning

Online training is competitively priced. At just £35 per licence, it makes it easier for companies to budget for training and provide training for staff with ease.

Would you like to find out more about the benefits of our online HACCP training UK? Then get in touch with CaterSafe Consultants by calling 01233 822 201. Alternatively, you can buy your HACCP online course here.



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Controlling E.coli O157

Minced beef

If you’re old enough to remember any major news events of 1996, you would be hard pressed not to recall the tragedy that unfolded in a small town in Scotland.   A butcher’s shop in Wishaw, Lanarkshire was the location from which the world’s worst recorded outbreak of E. coli food poisoning originated.  An outbreak in which twenty one people sadly died and an estimated 500 others were seriously ill and directly affected.

Thankfully these sorts of outbreaks are rare but they do occur, as proven by this event back in 1996 and, more recently, the outbreak in the USA where nearly 100 people in over 20 different states were affected by an outbreak of E. coli poisoning linked to romaine lettuce.  10 of those affected had kidney failure and 46 were hospitalised.

A potentially lethal pathogen, E. coli (Escherichia coli) is bacteria which lives in the intestines of humans and animals.  There are different strains of E. coli, most of which are harmless, but one particular strain produces a toxin called Shiga toxin.  This strain is called E.coli O157: H7.  The toxins produced can cause symptoms such as nausea, vomiting, fever and bloody diarrhoea.  More seriously, it can destroy red blood cells causing kidney failure and, in worst cases, even death.  Not everybody will contract kidney failure or face a terminal outcome and will recover within 6-8 days, however, the risk is very real and should be taken extremely seriously.

The bacteria is usually found in contaminated food and water.  Food stuffs include unpasteurised milk/milk products (such as soft cheese etc.), undercooked minced beef, some raw fruit and vegetables or anything that might have had contact with faecal matter, possibly in or near a farm environment.  Crops most typically affected are items such as lettuce, spinach and sprouts.  It can also be contracted through contaminated water (drinking it or swimming in it) and possibly from a farmyard environment if you come into direct contact with animals.

With such serious implications, it is imperative that your business takes precautions to avoid contamination of any of your products:


  • Wash your hands thoroughly before preparing any food, – but especially before handling high-risk, ready-to-eat food
  • If you have been visiting a farm and had contact with animals (something you may well do on a frequent basis as a food producer or purchaser) make sure you wash your hands thoroughly before leaving and change/wash the clothes you were wearing before getting anywhere near any food preparation area
  • Ensure any minced beef product (including burgers) has been cooked to an internal temperature of at least 75˚C
  • Make sure any food product such as lettuce or spinach is washed thoroughly in clean water, especially if being served raw
  • Avoid cross contamination. Make sure you are meticulous about washing your hands and any implements you have used to prepare food before using them on a different food item
  • Always use sanitisers which meet the BS EN standards, and always follow the manufacturer’s instructions. (A database of compliant sanitisers and disinfectants can be found at: www.disinfectant-info.co.uk  here )
  • Where possible, keep food chilled below 5˚C as this slows bacteria growth. Raw minced beef products should ideally be kept below 3˚C
  • If anybody within your food business is infected with E.coli it is vital that they stay away from company premises and other work colleagues until they are completely clear of the infection as it can also be transferred by person to person contact. The general rule is 48 hours after symptoms have ceased, however with E.coli O157 it may be necessary to get medical clearance first.

The little butcher’s shop in Wishaw was the subject of numerous newspaper articles for many years following 1996.  They say there is no such thing as bad publicity but, when it comes to food establishments, it can be the kiss of death.  With the right precautions in place, your business should be able to stay free of E.coli and free of bad publicity.


To discuss your food safety requirements, please contact us today.

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HACCP Training UK

HACCP Training UK

Hazard Analysis Critical Control Point or HACCP is one of the most common approaches to food safety management. However, in order to implement it into an organisation successfully, HACCP training UK is essential. At CaterSafe Consultants, we can help your business to succeed with HACCP through our HACCP training courses.

HACCP Training UK in Food Manufacturing – Which course is right for your team?

Some of the most popular HACCP Training UK courses that we offer are our level awards for HACCP in Manufacturing. We have levels that vary in complexity depending on the needs of your business. We recommend all staff in a food manufacturing environment to firstly take our Level 2 Award For HACCP For Manufacturing.

The level two award is an excellent introduction to food safety management systems. It provides students with a real understanding of the Codex HACCP principles. The course then explains how the HACCP principles can then help to support a food manufacturing business. HACCP training provides detail, understanding and application to adopt it in your workplace. The course only lasts a day meaning your team are not taken away from their tasks for too long, minimise the disruption to productivity.

For team members that play an active role in the development of HACCP principles and the management of food safety, then our Level 3 Award For HACCP For Food Manufacturing is ideal. This meets the requirement of responsible staff having sufficient training for HACCP principles. It also gives learners an in-depth insight into the 12 Codex steps to HACCP to help improve safe food production.

This intensive and engaging course lasts for five days. At the end of the course, students may receive their qualification, which is fully compliant with industry and regulatory standards.

Not sure which HACCP Training UK is right for you?

If you would like your team to have improved HACCP knowledge, training can be invaluable. Our food safety consultants can help to determine which course is right for your team members and develop a food safety training plan for your business. If you’d like to find out more, ring CaterSafe Consultants on 01233 822 201 to arrange a free consultation.

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Food Safety Consultancy Kent

Food Safety Consultancy Kent

When it comes to food safety, CaterSafe Consultants like to think that we know our onions. As well as how to prepare them safely too. As a food safety consultancy Kent, we work with a range of different food businesses. From food manufacturing to food service, we help business in Kent to remain compliant with food hygiene regulations. We also help to ensure food safety runs smoothly in the organisation for maximum efficiency and ease.

How food safety consultancy Kent can help your business

Operating as a food safety consultancy Kent, CaterSafe Consultants can help your business in a range of different functions including;

Business planning – we can help to create a Hazard Analysis and Critical Control Point (HACCP) plan that we customise to your needs. With this, we can provide you with the technical knowledge tailored to suit your business requirements.

Implementation – As well as planning your food safety management system, we can also help you to implement it. This can include aspects such as training staff and creating necessary paperwork, manuals and guides. Ultimately, we can help to ensure your team has a clear understanding of HACCP and the requirements for food safety.

Qualification – Our training courses are accredited, so you can be sure that have suitable qualifications for food safety in your business. CaterSafe Consultants follow the latest industry advice, and we will always teach best practice approach to food safety.

Follow up – Food safety requires continual improvement. CaterSafe Consultants can conduct follow-up reviews and further training for the team. We will also be happy to give supportive feedback to help your business lead the way in food safety practices.

Book a free consultation with our food safety consultancy Kent

If you want your business to succeed and ensure that you are always compliant with food hygiene regulations, speak to CaterSafe Consultants. We can provide you with the expertise you need and offer our support wherever is necessary. Book your free consultation today by calling 01233 822 201

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Food Safety Kent

Food Safety Kent

For anyone starting a new food business, there is a lot to consider. From financing to finding the perfect location, choosing the ideal menu, providers and creating your brand. With so much to get underway, it is essential to keep in mind the basic requirements of the business: food safety. At CaterSafe Consultants, we can support your new venture. We can help you with all aspects of food safety Kent, such as food safety training and consultancy.

CaterSafe Consultants cover all aspects of food safety Kent and in the surrounding areas too. Whatever support your new food business needs, we are here to help you with our bespoke and buy online courses.

Food Safety Kent – What your business needs to consider

  1. Registration

To set up a new food business, you need to register your food premises with the local council. Different councils may vary their terms, but typically you will need to register your premises at least 28 days before you intend to open.

  1. Get to grips with the law

It is essential that you and your team learn the basic hygiene requirements and the regulations that relate to your business. The Food Hygiene Regulations is where you need to start your reading so that you can adopt food safety Kent. Training courses are an excellent way to understand the requirements of the law. Food safety Kent training can also provide you with practical steps to implement good food hygiene practices in your business.

  1. HACCP

Food safety management is essential for new business. One of the best ways to evidence your commitment to managing food safety is through HACCP. HACCP stands for hazard analysis and critical control point. CaterSafe Consultants offer a range HACCP courses to cover a range of different food safety businesses

How CaterSafe Consultants can help

CaterSafe Consultants offer food safety training and consultancy in Kent and beyond. If you are starting a new food venture, speak to our team for free, friendly advice for the best training to suit your needs. Get in touch for your free consultation.



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Online Courses For Health and Safety

online courses for health and safety

Health and safety is a vital aspect of every single business. In fact, all organisations must comply with legislation for health and safety. Online courses for health and safety are an excellent way to give your team the training they require. Furthermore, it is with minimal cost for the business. CaterSafe Consultants offer a variety of online courses for health and safety to meet every business need.

What online courses for health and safety are available?

CaterSafe Consultants offer a range of different health and safety courses. These can be completed online for ease and efficiency. The courses include;

Manual Handling – Incorrect carrying and lifting can lead to musculoskeletal disorders and lost working days. Without training and appropriate equipment in place for manual handling, staff may build a case against the business for any injuries received. A manual handling course explains the difference between correct and incorrect handling. It also helps learners to understand the danger of poor handling techniques on the body,

Emergency First Aid At Work – Should an incident take place at work, then you want trained people on hand to help. First aiders can help to assess the situation and make sure to carry out the appropriate actions. The Emergency First Aid At Work online course helps to provide an annual refresher. This means that training is always relevant and easy to remember.

Fire Marshal – All businesses should have fire marshals in their teams to help in the event of a fire. Our online fire marshal course covers Fire Extinguisher training and Basic Fire Awareness, This gives fire marshals a robust fire safety training course that learners can complete in just 60 minutes.

Sign up for our online courses for health and safety today

As well as the courses above, we offer many more health and safety courses to cover all of your business needs. If you would like to sign up your employees to our online health and safety courses, get in touch with the CaterSafe Consultants training team and find out more about our training options.

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Food Hygiene Courses In Kent

Food Hygiene Courses In Kent

With food hygiene being a critical aspect of any food handling business, training is vital to comply with legislation. At CaterSafe Consultants, we offer food hygiene courses in Kent, so that food handling teams operate safely and hygienically. To suit all businesses, we provide a range of different food hygiene courses at a variety of levels.

Who can benefit from food hygiene courses in Kent?

Maintaining food hygiene is vital to comply with legislation in the UK. In fact, anyone that handles food must have appropriate training for food hygiene. With this in mind, all food business operators need to make sure they ensure training for their employees either from previous experience or offering training.

Training is not only useful for frontline staff, but is also vital for supervisors, and senior staff such as management, head chefs and trainers. All of which are responsible for sharing their knowledge and make sure food hygiene principles from training as always applied.

Why should your business undertake food hygiene courses in Kent?

While the appropriate training is essential to comply with legislation, there are many benefits to providing your workforce with food hygiene training.

  1. Career advancement

Identifying key workers in your team to undertake higher levels of food hygiene courses will help you to promote supervisors within your team. It will also provide your organisation with further skills and knowledge that could improve production in your organisation. Furthermore, offering regular training to your team will help with your staff retention levels too.

  1. Appreciation

For many staff, cleaning and due diligence are the most arduous parts of the job, which means they are not always kept to high standards. Training your team about the principles of food hygiene and why it is so important brings a level of appreciation. Knowing their jobs could be at stake and that they are directly responsible can make sure that staff undertake their duties conscientiously and with pride.

  1. Efficiency

After training, food-handling principles become second nature, making processes much more efficient which can help with productivity. By following stringent measures learnt in training, the staff influence each other. Ultimately, this can help to bring a complete behavioural change to the organisation, in a positive way.

CaterSafe Consultants for food hygiene courses in Kent

CaterSafe Consultants offer a range of food hygiene courses tailored to suit different industries and business needs. For food hygiene training for your business, get in touch with our team for free, friendly advice.