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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.

Advantages:

  • 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.

 

Disadvantages:

  • 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.

 

References:

  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

 

 

 

 

 

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Frequently Asked Questions on COVID-19

Coronavirus

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 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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Food Safety Training In Kent

Food Safety Training In Kent

For businesses that handle food, then food safety training is essential. Many organisations do not realise the importance of food handling training. In fact, the law requires that staff handling food need proper food safety training. To help your business comply, CaterSafe Consultants offer online and classroom courses for food safety training in Kent.

Why does your business need food safety training in Kent?

For any business that handles food, the government has set up stringent requirements that you need to follow. In fact, all food businesses must provide suitable and relevant training for any staff that handle food. As well as this, the government also requires staff to have instructions, supervision and training in food hygiene.

It is important to note that this training, is not a specific course run by the government. You can provide training to your staff through self-study, on-the-job training or through previous experience. However, when you are working as a team, it is often best for everyone to receive the same high standard of food safety training in Kent.

What food safety training in Kent does my business need?

While you must provide and staff that handle food with training, you can modify this training to best suit your needs. For example, caterers will often require different food safety training compared to retailers. Furthermore, those who handle food through logistics will need different training for those who prepare food in production units and factories.

CaterSafe Consultants tailor our training to suit your business needs. We offer both online and classroom course to best suit the requirements of your team and the convenience for your business. We provide a range of food safety courses such as Food Safety In Manufacturing and Food Safety for Retail. However your business handles food, we can tailor our training for you.

Looking for food safety training in Kent?

Get in touch with our friendly team at Catersafe Consultants, and we will gladly find the right course for your business needs. Call now for a free consultation on 01233 822 201.

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Food Safety Courses in Kent

Food safety in manufacturing courses in Kent

When it comes to any organisation in the food industry in the UK, there are essential requirements to follow. Food safety is of the utmost importance. By following food safety standards, you comply with legislation, showcase your business as trustworthy and run a safe organisation. A critical aspect of food safety is in training. At CaterSafe Consultants, we provide food safety courses in Kent.

Why choose food safety courses in Kent?

CaterSafe Consultants run a variety of food safety courses in Kent to support local food businesses. We provide food safety courses in Kent for those involved in the manufacturing, handling and logistics of food. By helping a wealth of different food businesses, we can tailor our training to suit your requirements. We make sure all of our training material is specific to various food businesses so that it is as engaging and thought-provoking as possible.

By law, there are specific training requirements for food businesses. For example, any staff members that handle food must have instruction, training and supervision in relation to food hygiene. Furthermore, these members of staff need to have the relevant training for the job and tasks they will undertake.

While the law does not require a specific training course, many businesses want a course that is certified by professional bodies. At CaterSafe Consultants, our food safety courses in Kent are run by professional trainers and are accredited. We can deliver the training on-site or off-site for your needs. Furthermore, our courses are high-quality with a focus on regulatory compliance.

CaterSafe food safety courses in Kent

From induction training for new recruits or new food businesses to formal level three and four training. We have a range of food safety courses to suit your business needs. To reduce the disruption to your business, our trainers can come to our premises. Furthermore, we can conduct training around your service times for complete convenience. To book your training call 01233 822 201 and speak to our training team.

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Food Safety Online Courses

food safety online courses

Without food safety training, consumers would have no confidence in the products they purchase. Furthermore, lack of food safety could cause illnesses and, consequently, can even be fatal. By providing food safety training to employees in the food industry, they can be confident in their ability to keep food safe. As a result, customers can have peace of mind that their food is safe to eat. One of the easiest ways for an organisation to remain compliant with food safety laws is to use food safety online courses.

The benefits of food safety online courses

The correct training is essential for staff who prepare, package, distribute and handle food. In fact, the legislation requires staff to have appropriate training or monitoring should they be involved in any food-related activities at work.

Food safety online courses allow your team members to access the training they need at a time that suits them. As a result, e-learning allows staff to learn at their own pace. This, therefore, also allows your business to train staff flexibly and consequently minimise the impact to your organisation.

What food safety online courses are available?

Catersafe Consultants offer a range of food safety courses to cover all requirements across the industry. We have specific food safety training for different food organisations including catering, manufacturing and retail.

With Catersafe Consultants, your team can also obtain the necessary levels in food safety training. Therefore, you can show your commitment to legislation and the Food Safety Act. Throughout the food chain, you can receive specific knowledge and awareness to keep food safe. Furthermore, you can ensure you observe the strict food hygiene principles.

Level one food safety courses provide a good general understanding and overview. For more detail, level two offers in-depth knowledge. Level two food safety online courses are ideal for those who work in a setting where there is food preparation, cooking and handling on a regular basis.

Find your perfect food safety online courses

Tell us your business requirements, and we will be able to suggest the best food safety courses for your needs. Call us now on 01233 822 201 for free, friendly advice.

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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.

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Food Safety Training Kent

Food Safety Training Kent

Food Safety Training Kent

In the last year, the UK alone had 2,265 food safety issues which warranted an inspection by the Food Standards Agency. Of the pathogenic threats, 45% of these relate to Salmonella. Furthermore, the number of allergen incidents was 187 in one year alone. To keep customers safe and your business compliant with the Food Standards Agency, food safety is, therefore, vital. At CaterSafe Consultants, we offer leading food safety training Kent.

Why is food safety training Kent important for your business?

When those working in the food industry do not comply with fundamental food safety measures, it can increase the risk of contamination and foodborne illnesses that can affect your business and customers.

Slipping standards in food safety can be devastating to businesses. Should a foodborne illness occur, this will, first of all, be harmful to the customer. However, this harm will damage the business reputation too. Depending on the severity, neglecting food safety can result in external inspections and consequently potential investigations. Furthermore, it can even result in criminal negligence.

Poor food safety can;

  • Mean a loss of revenue
  • Reduce business profits
  • Receive negative press
  • Damage your reputation
  • Result in bankruptcy or business closure
  • Lead to legal action.

With this in mind, food safety training has never been so necessary. At CaterSafe Consultants, we can help to make sure your foodservice professionals have the knowledge and skills to handle food safely. As a result, this can help to reduce the risk of contamination and food-related illnesses. Our food safety training Kent is a vital course to cover the risks to protect your business.

Contact CaterSafe Consultants for more information on Food Safety Training in Kent

Professional trainers deliver CaterSafe training. We are experts in the necessary compliance and offer training that complies with the Chartered Institute of Environmental Health and Highfield Awarding Body for Compliance.

If you would like to organise bespoke food safety training, we can tailor courses to suit your business needs. Discuss your requirements and book your training today by calling 01233 822 201.

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The Control of Allergens: Your responsibility!

If you were to take a poll of 30 random people on the street, it is likely the percentage of them who have an allergy of some description would be fairly high.  We live in an age where, if we don’t have an allergy ourselves, we know several others who do.  Allergies and intolerances seem to be a modern day phenomenon and are on the rise. Whilst a lot of people suffer mildly, for some an allergic reaction can be absolutely fatal!

There are all sorts of allergies relating to different food groups and it is imperative that, as a business, you are aware of allergens, how to store them properly and how to avoid cross contamination.  Somebody with a severe allergy to nuts, for example, could go into anaphylactic shock just through ingesting something that has simply been through the same processer.  As a producer or supplier, this could mean that you would be at fault and, in the age in which we now live where litigation cases are at an all-time high, lengthy court proceedings could ensue, something you would wish to avoid at all costs.  In fact, just this week, two men have been in the news charged with the manslaughter of a teenage girl who died from a severe allergic reaction after consuming one of their takeaway meals which contained nuts.  They were charged with ‘failing to discharge general health and safety duty to a person other than an employee’.

Businesses need to be scrupulous in their handling of allergens and it is crucial that the relevant information about what products contain or could potentially contain is communicated clearly so that consumers are not left in any doubt. In fact, when a food allergy sufferer suffers an allergic reaction, it is commonly down to two things, namely, incorrect labelling of a product, or poor communication between staff and customers.

Storage and labelling of foods containing allergens

For those businesses in the catering line, food stuffs containing allergens should be kept in separate, waterproof containers and clearly labelled, preferably with a brightly coloured sticker or icon so that it is immediately apparent to your staff when they are sourcing ingredients for items they are producing.  It is advisable to store them away from other non-allergenic items and have a separate storage area so that you minimise any opportunity for cross contamination. Moreover, staff need to proactively look for and be made aware of hidden ingredients within a product. For example, if producing a shepherd’s pie, using  Worcestershire sauce, staff must communicate that it will contain fish, as anchovies are one of the main ingredients used in Worcestershire sauce.

For those businesses which are packaging and labelling products for sale, there are clear guidelines on alerting consumers to any potential allergens.  Those items which contain an allergen should be highlighted in bold in the ingredients list. For example, a mars bar would indicate that it contains milk chocolate.  This is required by law and is considered sufficient warning for the consumer.  There are 14 different allergen types about which you are required to notify consumers and it is vital that you are aware of them all.  You can find them listed on the Food Standards Agency website.

Cleaning of machinery/equipment/surfaces after using or packaging products containing allergens

Some food producers or packagers might have a dedicated allergen-free product line or area to avoid any cross contamination but this might not be possible for every company.  For most businesses, it will be a case of ensuring there are adequate cleaning processes in place.  Machinery and equipment should be taken apart where possible and all items thoroughly cleaned to remove all trace.  Every surface should also be cleaned as meticulously.  If this is not possible, the Food Standards Agency recommends evaluating the risk and using advisory labelling or notification to the consumer if necessary.

Remember, it isn’t just equipment and machinery that pose a risk.  Even clothing might be a hazard as allergens could be transferred this way.  You should ensure your staff wear correct clothing or protective covering where necessary.

And, of course, one of the most important and simplest processes is to make sure you and your staff wash your hands thoroughly after being in contact with any allergenic product to avoid cross contamination.

Ongoing training for staff

Your business needs to show that all your staff have received adequate instruction regarding allergens and there should be a clear audit trail of training records.  The more information your employees are given, the better equipped you will be to avoid any catastrophes.

We are able to offer training at your premises to assist you in ensuring you follow best practice and put in place procedures which will help you streamline this aspect of your business.  Please contact us if you would like to find out more or would like any help with training.

Alternatively, why not take our online Allergen Awareness Course. Sign up for a free trial today!

 

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Is Food Safety an Optional Extra for food Businesses?

Chefs working

If you are a business owner or manager in the food industry, what would be top of your list for ensuring success and setting you apart from the rest?  The best menu, the best food or products, the newest techniques, the best décor, the best staff, the best location? Perhaps a combination of all of them or perhaps you really do lead the field in one or two and you’re a pioneering force within the industry.  But what about food safety?  Where does that feature in your list of priorities?

Food Business Operators have a legal, moral and commercial obligation to ensure the food they are producing is safe, and will not cause harm, injury or illness. With regulations and laws increasing and becoming ever tighter, good food safety procedures and training are imperative to the success of any business.  Whatever your field, inspections by your local authority are mandatory and your food safety processes will be subject to close scrutiny.

Most businesses providing food to the public will come under the Food Hygiene Rating Scheme whereby, based on the results of an inspection, you are given a hygiene rating of 0 to 5, with 5 being the highest and 0 being the lowest.  Although you might choose not to display the certificate in your window if you get a lower rating, all results are available on the Food Standards Agency website, so there is nowhere to hide.

Inspectors seek to ensure that you are creating food and food products that are safe to eat.  It won’t just be the end goods they’re looking at but the whole chain of events from its inception to the final product and all the equipment, processes, procedures, methods and systems in between.

Inspectors will also look at your advertising and product descriptions.  Are you labelling your food, your menus and products accurately or are you being deliberately ambiguous and hoodwinking customers?  Alternatively, you could be unaware that you are misleading customers and need guidance.

If you fall short in any area, inspectors will not be forgiving and enforcement officers have the power to take a number of different actions, depending on the severity of the problem.  A best case scenario would be a ‘hygiene improvement notice’ where you would have to ensure you changed certain procedures in order to meet with government standards and law.  A worst case scenario would be for them to recommend prosecution which could lead to a fine, being banned from the food industry or even imprisonment.

With such rigorous regulations, excellent food safety practices need to be in place and all staff should be trained, either to a basic or more advanced level, depending on their level of responsibility and involvement in the production process.  You can choose to improve your business by updating your décor, changing the tablecloths, updating your menu or hiring more staff but these are choices that you have the luxury of making or not making.  Food safety is not an optional extra like any of these might be, rather, it is an absolute essential to the success and safety of your business.

Remember however, that as important as compliance is, it is not an end in itself, but rather a means to an end. (Otherwise it can end-up as a mere ‘box ticking’ exercise which in the end is counter-productive). Ultimately, the most important reason Food Business Operators must take food safety seriously, is for the safety and wellbeing of their customers. That should always be the starting point. This involves:

– Protecting food from all types of contamination

– Preventing harmful bacteria from multiplying in food

– Destroying any harmful bacteria through correct processing and thorough cooking

– Disposing of any contaminated, unfit and/or suspect food.

Finally, and very importantly, managers, supervisors and team leaders can massively help implement standards and maintain a good food safety culture if they lead by example and put into practice what they preach. Hypocrisy is a big turn-off. A manager who takes a ‘maverick approach’ to food safety, or is sloppy, will often find that their staff are too – and in reality, to a greater degree.

Here are just some of the many benefits in taking food safety seriously and promoting a good food safety culture

– Reduced risk of food poisoning

– Satisfied customers

– Good reputation

– Peace of mind

– Hygienic working conditions, which leads to increased staff morale

– Legal compliance.

On the other hand, here are some of the costs of poor food safety practices

– Food poisoning and/or food safety incidents

– Increased complaints

– Poor reputation

– Less profitability

– Low staff morale

– Legal action / fines

– Imprisonment

– Closure of the business.

 

Catersafe Consultants have a wide range of training available from eLearning to a trainer coming to your premises to train you and your staff.  We pride ourselves on thorough and comprehensive training, equipping you to put in place procedures which will ensure the highest standards; standards which are crucial to your business.  Get in touch – we’d love to help you achieve those standards and be a leader in your industry.

Check out our eLearning course on how to achieve a maximum Food Hygiene Rating for your food business! Sign up for a free trial today!

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Why is Cooked Rice considered High Risk?

Cooked Rice

In response to various questions we have had over the years on the subject, we thought it would be worthwhile to dedicate this post to explain in very simple terms, why it is that cooked rice is a high risk product.

For most of us, eating a leftover takeaway for breakfast is not generally acceptable but for some others, it’s a positive treat.  A piece of pizza or the scraps of rice and bhuna from a left-over Indian meal are, to some, a delicious breakfast which will set them up for the day.  When it comes to rice however, it’s probably fair to say that most people tend to over order on their takeaways or overestimate when cooking and end up with huge volumes of the stuff (we never learn!), but is there a danger lurking in this staple of so many people’s diets?

Rice in its raw form often contains bacterial spores of a pathogen called Bacillus Cereus.  The spores are harmless all the while the rice is uncooked but, it is once the cooking process has been completed that the risk arises as the spores are activated by warmth.  Bacillus Cereus spores will often survive the cooking process. This is not an issue, so long as the rice is either consumed when cooked, hot-held above 63ºC, or cooled rapidly and chilled subsequent to cooking. The problem arises when the rice is left out post cooking and enters the temperature rage commonly referred to as the ‘danger zone’ (5ºC – 63ºC, but particularly 20ºC – 50ºC). Once the temperature is favourable, the spores will then begin to germinate, and will release exotoxins in the rice. It is these toxins which cause food poisoning.  The symptoms of Bacillus Cereus food poisoning are often vomiting and diarrhoea and in most cases generally last for about 24 hours; unpleasant and unwanted. It is also worth mentioning however, that there is a second type of Bacillus Cereus which produces an enterotoxin within the intestine. The incubation period for this is often slightly longer than the first type (12 – 24 hours), with the symptoms primarily being abdominal pain, diarrhoea and fever.

Control measures

Freshly and thoroughly cooked, steaming rice should be safe.  The problem comes when rice is left to cool slowly and the bacteria go into overdrive, specifically between the temperatures of 28ºC and 35ºC.  The longer the rice remains left out of temperature control once cooked and is not adequately cooled and refrigerated, the greater the risk.  Avoid rice that has been left out for too long, it really isn’t worth chancing it!

If you are not intending to eat the rice as part of a hot meal but want to eat it cold, we would strongly recommend cooling it quickly and placing it in the fridge within one hour, keeping it at a temperature of 4ºC or lower.  This should make the rice safe to eat when cold; after all, a nice rice salad is an essential part of any good buffet.

If you’ve overestimated on the amount of rice you’ve cooked or purchased and don’t like to see things go to waste but plan on having it the next day as part of another hot meal, the same cooling process should be followed.  Cool it and place it in the fridge within one hour.  When it comes to reheating, make sure you heat it thoroughly (> 75 ºC), so that the rice is steaming, piping hot throughout.  It is recommended that you reheat rice once only and within 24 hours.  If you still have some left over it is best to discard it.

At this point it is important to note that cooked rice, purchased as part of a takeaway meal, would probably have already been reheated. The initial cooking would normally take place at the ‘mise-en-place’ stage in the restaurant’s preparation.

Following these simple guidelines should help you to avoid any food poisoning incidents.  Some rice (not intended for immediate consumption) can be refreshed and cooled instantly under cold running water. However in the absence of a blast chiller and especially for rice dishes with other ingredients and flavours incorporated (such as the base of a risotto or rice salad) a helpful tip when cooling is to decant the rice into a number of separate, shallow  containers; thus spreading out the surface area, enabling  it to cool down faster so that it should be cool enough to place it in the fridge within the hour.

Perhaps we associate food poisoning mostly with undercooked or poorly reheated meat or poultry, but this simple food grain poses just as high a risk and we need to be just as careful.  With that in mind, it is worth thinking twice about that pile of leftover rice on the side, inviting though it seems, and discard it completely.  If you’ve got a food bin, you won’t have to worry about it going to waste as it’ll be taken away for recycling, leaving you to rest in the knowledge that it will be utilised safely and productively and nobody will suffer any ill effects: surely the preferable outcome!

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Make sure your Summer al fresco celebration doesn’t end inside…with food poisoning!

Spring has had its day and we’ve passed the first official day of summer, the solstice of 21st June, and with that milestone comes the season for al fresco eating, so beloved by the British people. Picnic baskets will have been dusted off and plastic plates and mugs dug out from the back of the cupboard.

It is worth mentioning that cases of food poisoning in the UK rise significantly over the summer months! Most people love a good picnic but, away from our fridges and freezers and clean running water, it’s wise to be extra mindful of food safety risks and helpful to have some guidelines to follow to get the most out of your al fresco dining experience.

When you’re getting ready – the first steps:

• When preparing the food at home, make sure usual hygiene procedures are followed; wash your hands, keep cooked and raw meat separate to avoid cross contamination and pack the food up separately in airtight containers or keep individual items covered in foil or clingfilm

• If it’s the first time you’re venturing out this summer, give all those implements and containers that have been lurking in the dark corners of your cupboards a thorough clean

When you’re ready to pack up and go:

• Use a cool bag for cold items: a good cool bag lined with ice blocks or frozen gel packs will keep your food cool for a good 2-3 hours. Keeping the food at a low temperature, similar to that of your fridge at home (5°C), will prevent any bacteria from multiplying. It’s best to leave packing the cool bag until just before leaving home so that the food is stored straight from the fridge and is as cold as possible.

• Like you would when stacking your fridge at home, keep any raw meat that you might intend to cook completely separate from other food and place it at the bottom of the cool bag so that there is no danger of any leakage onto other foods.

• Make sure all items are separately contained or wrapped so that you avoid cross contamination.

• If you’re really pushing the boat out and taking hot food, the safest way to transport it is in a thermos box to ensure it retains its temperature. Hot food should be held above 63°C.

• Keep the cool bag in the coolest place possible when in transit, somewhere shady away from the glare of the sun.

When you’re ready to serve up and eat:

• Clean or wash your hands. If there’s a facility for washing, great, but if not, take some anti-bacterial gel with you to ensure you rid your hands of any bacteria you might have picked up running your hands through long grass or making sandcastles.

• Only serve up what you’re intending to eat. Keep the rest in the cool bag until you’re ready for it. In hot weather, food should not be left out for more than a maximum of one hour.

• Keep raw foods and cooked/ready to eat foods strictly separate.

• Make sure you cook any raw meat thoroughly, until the juices run clear and there is no pink left. Use a clean knife to cut into the meat to check the colour and juices if you need to.

• Keep any cooking utensils or implements used in preparing food separate and wrapped up to prevent any bugs or animals touching them and contaminating them.

• Avoid putting food onto unclean surfaces such as the ground, picnic tables etc. Bring plates or even a tablecloth from home if you can.

When you’re ready to come home:

• If the ice packs in the cool bag are still cold and there is leftover food, it should be fine to take home, refrigerate and re-use, – provided it has not been left out but the safest rule is; if in doubt, chuck it out!

Most of all, enjoy it while it lasts and make the most of the sunshine whenever you can because, in this country, you never know when you’ll see it again!

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What is Acrylamide?

Acrylamide mitigation for food safety

We’ve all done it. We’ve popped the bread in the toaster and gone away and forgotten about it. The next thing we know, the smoke alarm’s going off and our toast resembles a lump of charcoal. Some of us will consign it to the dustbin, but others adhere to the old adage, waste not want not, and continue to consume it, attempting to overcome the burnt flavour with lashings of their favoured topping.

For years, there have been rumours circulating that burnt toast is carcinogenic but, realistically, is there any evidence for this?

Studies have shown that a chemical called acrylamide is formed naturally when starchy foods are cooked at high temperatures (anything above 120˚C). Food items that this applies to are potatoes in various forms, e.g. roast, chips, crisps etc., bread and some cereal products. The sugars in the foods react with naturally occurring amino acids when exposed to high temperatures to form acrylamide.

Scientists tested the impact of acrylamide on rodents and it was found that exposure to the chemical increased the risk of developing several types of cancer quite significantly. As a consequence of these results, food scientists are concerned that this evidence indicates there is a potential cancer risk to humans. There are a few caveats to this, however. It should be noted that the rodents were subjected to exceptionally large doses of the chemical, doses which would be far greater than any amount contained in your Sunday roast potatoes or a bag of crisps, for example. Studies in humans are still incomplete and are, at present, inconclusive. It is impossible to say that a chemical will affect animals and humans in exactly the same way so the results must be considered rationally and cautiously, but it is sensible to pay attention to the scientific findings and take some precautions.

This year, the Food Standards Agency has launched a campaign called, ‘Go for gold’. Contrary to how it might sound, they are not encouraging people to enter the Olympics, but have issued guidelines on how to attain the optimum shade of gold when cooking your starchy foods. With any form of cooking, whether it be frying, roasting or toasting, the goal should be to achieve a light golden colour. Cooking starchy food for too long and at too high a temperature will increase the amount of acrylamide. They also advise against keeping potatoes in the fridge as this can cause the sugars to multiply, thus raising the amount of acrylamide in the end product once cooked. Always check the guidelines on the packet when cooking things like oven chips. The food industry is attempting to do what it can to reduce the acrylamide concentrations in food so it would be prudent to follow their cooking guidelines.

It is easy to be alarmed by these reports about such staple fixtures of our diets, but it is important to remember that the studies on humans are inconclusive and that the risk is not yet substantiated. The Food Standards Agency recommends that a balanced and moderate diet including your standard 5 a day will help reduce the risk of cancer. Let moderation be our watchword and maybe that piece of toast really should just go in the bin.

 

Here is a video from the Food Standards Agency with some basic information on Acrylamide and their ‘Go for Gold’ Campaign.

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Seven Common Reasons for a Low Food Hygiene Rating!

CaterSafe Auditing

Seven Common Reasons for a Low Food Hygiene Rating!

hygiene ratingFollowing on from my comments on BBC West Midlands in November and my radio interview with BBC Coventry and Warwickshire on the 17th June 2015; I thought it would be a good idea to remind people of the most common reasons why food businesses fail to achieve a ‘good’ or ‘very good’ food hygiene rating. I was invited onto the breakfast show to give some insight into why a wide range of eateries in the Coventry and Warwickshire area, have only attained a food hygiene rating of “1” from the Local Authority – with some premises awarded “0” out of a possible “5”.

Every food business, whether it be a large supermarket, a branded restaurant chain or a small proprietor run café, have the potential to be awarded the Food Standards Agency maximum food hygiene rating of 5 (very good). The maximum rating demonstrates to your customers that you not only value their custom, but you’re working hard to ensure the highest possible standards of food safety and that food purchased from your premises won’t make them unwell.

The food safety officer inspecting a business will work out and award an overall Food Hygiene Rating based across three different areas, which are:

 

  1. How hygienically the food is handled – how food is prepared, cooked, re-heated, cooled and stored.

 

  1. The condition, layout and structure of the building- including the cleanliness, lighting, ventilation as well as other facilities and amenities.

 

  1. Confidence in management – how effectively the business manages food safety.

Unfortunately, although many businesses have the potential to be awarded a very good rating, they don’t actually achieve it because of a failure to develop, implement, and adhere to some very straightforward procedures. Based on our experience, these are the seven most common reasons why businesses fail to achieve a very good food hygiene rating:

 

  1. No documented food safety management system in place. (Whilst the premises may not be dirty, there’s no documented evidence that food safety is being taken seriously. Remember: If it’s not written down, there’s no proof!)

 

  1. Failure to actively and diligently manage an existing food safety system. (Documentation and monitoring records such as fridge/freezer temperatures etc. must be filled in regularly and in a timely manner. Depending on the type of business, this will require records to be completed several times each day.)

 

  1. Lack of knowledge. (A failure to keep abreast of current legislation may result in a food safety management system that is no longer “fit for purpose”.)

 

  1. Business operators viewing food safety as an ‘optional extra’. (During the course of a busy and pressurised day, when customer numbers are high, there may be a temptation to serve food quickly rather than safely.)

 

  1. Lack of staff training. (Many food service businesses employ additional staff during the summer but fail to provide them with adequate training. Some small business operators working on narrow margins are often tempted to view training for casual or seasonal staff as a waste of money.)

 

  1. Poor hygiene habits of food handlers. (Even where food safety training has been delivered, management may fail to ensure staff actually adhere to it!)

 

  1. Poor cleaning practices due to poor structure and layout of the premises. (Food businesses by law should have adequate lighting, ventilation, drainage and a dependable supply of hot and cold potable water, with separate sinks for hand washing and food preparation. Poorly laid out or difficult to access areas, such as behind ovens and freezers, may result in staff failing to clean effectively, which can result in a build-up of dangerous levels of bacteria and an infestation of pests.)

 

If you would like help implementing a food safety management system for your business, or help in achieving the Food Standards Agency maximum food hygiene rating, contact Sam Turner at CaterSafe Consultants: https://catersafeconsultants.co.uk/contact-us

 

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