, , ,

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.

, , , , , , ,

Food Safety Consultant

Food Safety Hygiene Certificates

Looking for a Food Safety Consultant?

CaterSafe is based in Ashford, Kent and was conceived by Samuel Turner, who began his career as an apprentice chef. After working for many years in the catering and hospitality industry, he went on to become a catering college lecturer, Food Safety trainer and HACCP food safety certification specialist. Sam now heads up CaterSafe as Principal Consultant.

CaterSafe Consultants are a well respected Food Safety consultancy and leading provider of Food Safety, HACCP and other compliance based training. CaterSafe work predominately in Kent, Sussex, Surrey and the London area but are willing to travel further afield, and have clients throughout the UK and parts of Europe.

Food Safety training and HACCP systems.

CaterSafe specialise in delivering Food Safety training and HACCP systems for a variety of businesses in a variety of sectors which include: hotels, hospitals, restaurants, supermarkets, schools, butchers, abattoirs, food distributers and a variety of food manufacturers.

In our experience, many, if not most, food safety consultants have a solely scientific, rather than a food management background. Consequently they cannot genuinely empathise with the day-to-day pressures associated with running a demanding business, whilst practically implementing food safety legislation.

CaterSafe is different, having been built on the firm foundation of experience within the food industry and sound science. Each of our fully qualified consultants has many years of experience managing busy food operations, whilst maintaining high standards of food safety control, so we understand the obstacles you face! At CaterSafe we work in partnership with you, taking the time to understand the unique features of your business, in order to develop a food safety management system that can be practically and consistently implemented on a day to day basis.

Contact Catersafe Consultants

Based in Ashford, Kent, we can provide training courses to business in Kent and across the UK. We offer courses in your business as well as handy e-learning online training, for your staff to take at their leisure. Get in touch to discuss your training requirements with our team and find the perfect course by calling 01233 822 201.

, ,

Food Allergy Awareness Week 13th-19th May 2018

Food allergy awareness week

Did you know that someone in the world is admitted to hospital every three seconds because of a food allergy reaction?  Furthermore, 20% of the UK population suffer effects by at least one allergy. Alarmingly, 44% of British adults suffer from an allergy and is continuing to rise.  Food Allergy Awareness Week begins on the 13th May 2018 to highlight the dangers of food allergies.

Food Allergy Awareness Week is here to help raise awareness of the difficulties that food allergy sufferers face and helps to educate individuals on what to do should an allergic reaction take place. Of course, the primary goal of Food Allergy Awareness week is to highlight the issue and reduce the number of problems and accidents from food allergies. For more people to have an awareness, it increases the amount of support allergy sufferers have. It also helps to prevent food allergy accidents from occurring.

Why Food Allergy Awareness Week is important to the food industry

When food products are contaminated or incorrectly label their ingredients, it can be fatal for food allergy sufferers. For the business, there are 14 allergens which legislation controls. By law, food industries need to highlight and include any allergens on the list of ingredients. Food companies must clearly indicate the allergens. Many companies will choose to highlight allergens in bold for the ease of the customers.

If allergens do not have a label, then liability can arise. Companies may suffer as a law of negligence or under the Consumer Protection Act 1987.

Food allergy awareness training with Catersafe Consultants

Catersafe Consultants offer an insightful food allergen awareness online training. The course covers the 14 allergens that legislation controls. The training also explains the symptoms of food allergies and what can trigger them. This is an ideal course for those in the catering industry. Furthermore, Food Allergy Awareness Week is a perfect time to make sure your team stay compliant and increase their awareness. Sign up for the course here or discuss your training requirements by calling 01233 822 201.

, , ,

Reducing the Risk of Acrylamide – What it Means for your Food Business

Not only has April 2018 brought us the implementation of the sugar tax, but it also brings us new legislation on managing acrylamide and, if you’re a food business operator (FBO), it’s something that you need to know about.

Acrylamide is a chemical which forms naturally in starchy foods when cooked at high temperatures (anything over 120˚C).  The sugars in the food items react with naturally occurring amino acids to form acrylamide.  This reaction takes place in potatoes in various forms, e.g roast, chips, crisps etc., bread, some cereal products and also coffee roasting.

Studies carried out in rodents found that exposure to the chemical increased the risk of developing different types of cancer quite significantly.  Although humans and animals react differently to certain chemicals, it is nevertheless the view of scientists that acrylamide could be a potential carcinogen.

It is therefore considered a food safety hazard and the EU has produced new guidelines which set out mitigation measures and benchmark levels to which FBOs are expected to adhere.  While it is impossible to eliminate acrylamide completely, it is possible to reduce levels of it in affected foods by following the mitigation measures provided, thereby reducing potential carcinogen risk to consumers.  Measures should be followed as far as is practicably possible without compromising current hygiene laws.

The legislation lists the following food items to which mitigation measures and benchmark levels should be applied:

  1. French fries, other cut (deep fried) products and sliced potato crisps from fresh potatoes
  2. potato crisps, snacks, crackers and other potato products from potato dough
  3. bread
  4. breakfast cereals (excluding porridge)
  5. fine bakery wares: cookies, biscuits, rusks, cereal bars, scones, cornets, wafers, crumpets and gingerbread, as well as crackers, crisp breads and bread substitutes
  6. coffee
  7. coffee substitutes
  8. baby food and, processed cereal-based food intended for infants and young children

 

Mitigation measures and benchmark levels

The legislation recommends using potatoes which have a naturally lower sugar content.  This will reduce the amount of acrylamide that is produced during the cooking process.  It also stipulates that potatoes should be stored above 6˚C; sugars multiply in potatoes stored in fridges/cold places, thus increasing the level of acrylamide in the end product. Before frying potatoes, they should be rinsed and left to soak in cold water for up to 2 hours and then rinsed again.  Blanching potatoes is also very effective in reducing acrylamide and it is recommended wherever possible and practicable.

Frying temperatures should be kept below 175˚C and lower if possible.  Suppliers should be consulted as to the most suitable oil to use.  Food debris such as crumbs should be skimmed off the fats and oils regularly to keep it free from potential contaminants. Last year, there was a campaign by the FSA to ‘go for gold’, referring to the optimum colour to which your bread should be toasted and your potatoes roasted or fried.  The legislation suggests using appropriate colour charts where available, although the benchmark is to aim for a light, golden colour.

With bread and cereal products, it is recommended that any yeast fermentation time is extended as far as is practicable, that the moisture content of dough be reduced as much as possible and, where viable, lower the oven temperature and extend the cooking time.

With coffee roasting and baby food, it is important to choose ingredients with the lowest potential for acrylamide and identify optimum cooking/roasting temperatures to ensure minimal acrylamide formation. If you are using pre-packed or frozen goods to cook and serve to consumers, cooking guidelines should be followed closely.

Compliance

As with any other legislation, it is important to demonstrate compliance. The chemical hazard of acrylamide and control measures thereof, should be identified and documented within the food businesses Food Safety Management System. Food manufacturers particularly will be expected to have robust procedures in place for sampling and analysis of products indicating that they are seeking to reduce levels of acrylamide in what is being provided to the end customers/consumers.  They will also be expected to keep detailed records of the results.  Once systems are in place, this should be relatively straightforward to maintain.

For more information

We can help.  Contact us if you would like further information or training for you or your staff.  You can find the legislation in full here and some helpful guidelines here.

A nice post

Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem.

Nulla consequat massa quis enim. Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu. In enim justo, rhoncus ut, imperdiet a, venenatis vitae, justo. Nullam dictum felis eu pede mollis pretium. Integer tincidunt. Cras dapibus. Vivamus elementum semper nisi. Aenean vulputate eleifend tellus. Aenean leo ligula, porttitor eu, consequat vitae, eleifend ac, enim.

Read more