Food technology conference with SoFHT

Food hygiene and technology professionals from across the country will get the chance to hear the latest news and updates from some of the top experts at special conference next February.

Hosted by the Society of Food Hygiene and Technology (SoFHT) and supported by Highfield Qualifications, the Back to Basics: The Next Generation conference will take place on 13 February 2018 at the Ricoh Arena in Coventry, and will give delegates the change to hear first hand about the latest research and technology.

Speakers and topics covered on the day will include:
 
  • Hand Hygiene – Tracey Black – DEB
  • Labelling and Coding Verification Systems  – Jude Mason – Succour 
  • Allergen Risks and Controls – Barbara Hirst – RSSL 
  • Pest Control Threats and Solutions – John Simmons – Acheta 
  • Cleaning Technology and Verification – Peter Littleton – Klenzan 
  • Training Shortfalls and Solutions – Jude Hutchinson – Highfield Qualifications 
As well as Q&A panels throughout the day, the presentations will be supported by an extensive exhibition of 20 businesses showcasing their products and services, where delegates can learn from the experts and informally network with their peers.

Tickets cost £99 plus VAT for Highfield Approved Centres, and £145 for non-Highfield centres.

To find out more, go to the Highfield events section here

If you would like to find out more about exhibition opportunities, please contact Phil Shaw on 07818 571261 or SoFHT on 01827 872500.

New qualification to help businesses better understand allergen rules

understand allergen rulesA new qualification that will help foodservice staff better understand allergen rules and employers comply with legislation has been launched.

The Highfield Level 2 Award in Food Allergen and Control in Catering (RQF) is aimed at anyone involved in food preparation and service within the catering, hospitality and licensing sectors, and will give employees knowledge relating to the control of ingredients and allergies at all stages of food purchase and production.

The qualification, from Highfield Qualifications – the largest provider of regulated food-safety qualifications in the UK – will also provide employees with an understanding of the process for ensuring that accurate ingredient information is available for customers at point of sale and service, while giving businesses confidence that they and their staff comply with the law. 

Legislation introduced in 2014 means that businesses need to provide allergy information on any food sold unpackaged, whether via a pub, restaurant, café, deli counter, bakery or sandwich shop.

However, figures released by the Food Standards Agency (FSA) at the end of 2016 show that the number of businesses receiving warnings for failure to comply with food standards in the year after the introduction of the legislation had leapt to over 23,000 from just under 15,000 – an increase of 59 percent – with many believing confusion around the new rules to be responsible and suggesting compliance has been an issue for some.

Chris Sprenger, Managing Director at Highfield Qualifications, said, ‘The figures from the FSA show that many businesses are needlessly putting themselves at risk of prosecution and reputational damage, perhaps permanently. Even without the legislation, the issue of allergens would still be important as around 8% of children and 4% of adults have a food allergy of some description.

The Highfield Level 2 Award in Food Allergen and Control in Catering, means that businesses –large or small – will be able to help their customers make informed choices and protect their welfare, while also helping them stay compliant with the law and safeguarding their reputation’.

The qualification can be completed in five hours, and costs just £8 per learner registration.

For more information on the qualification go to https://www.highfieldabc.com/qualifications/compliance/fam/L2FAC

For regular updates, go to https://twitter.com/askhighfield and https://www.facebook.com/askhighfield  

Join us at Food Safety: Guide to Compliance and Best Practice in the Catering Industry

Next month Highfield will be hosting a specialised compliance and best practice food safety event to support the launch of the British Hospitality Association’s revised publication of the Industry Guide to Good Hygiene Practice: Catering.

This event will focus on key updates contained within the guide, provide knowledge and understanding of current issues and trends within the sector, and also feature presentations from food safety experts including Euan MacAuslan.

Euan MacAuslan

Euan speaking at our National Conference 2014

Euan began his environmental health career in the army in 1978. On his departure he built on his existing knowledge and expertise with a breadth of consultancy work until he joined The Royal Borough of Kensington and Chelsea. Since 1992, he has been managing the council’s public health training services, and is also a level 4 food safety examiner with qualified teacher learning and skills status. Euan has been a key contributor to Highfield for over 14 years, and has assisted in the development of publications, qualifications and training. He has also spoken about best practice food safety at several industry events throughout his career.

We are pleased to welcome Euan back to speak at our conference, where he will be delivering a presentation focused on the major updates contained within the industry guide. Further information regarding the food safety event is available here.

To book yourself and/or your colleagues on to this event, please visit here. Alternatively, you can secure your place by calling our Sales team on 01302 363277/0845 226 0350 or by emailing the Events team at events@highfieldabc.com.

Updates to HABC Level 3 Award in Food Allergen Management for Caterers

food allergen managementHighfield has made changes to the Level 3 Award in Food Allergen Management for Caterers after asking Centres how the qualification could be improved.

The changes see updates to the assessment pack and accompanying Tutor, Assessor an IQA (TAI) Pack to make some of the tasks more relevant to the learners taking the qualification, while guidance on acceptable answers, delivery options, assessment and quality assurance processes has been simplified and made clearer.

The qualification is also now recognised by Ofqual, meaning that learner certificates will now include the regulator’s logos.

HABC recommends that Centres currently delivering the qualification use the updated packs immediately (available here). If you have any further queries to do with the qualification, please contact your account manager.

How Scotland’s hospitality businesses are preparing for new allergen labelling legislation with Tennent’s Training Academy

allergen labelling legislationNew rules come into force across the European Union from tomorrow (13 December 2014) meaning that food and drink establishments need to provide allergy information on any food sold unpackaged.

And Glasgow-based Tennent’s Training Academy (TTA) is offering businesses in Scotland the chance to take the new HABC Level 3 Award in Food Allergen Management for Caterers to help them understand the legislation.

TTA, which is a HABC Approved Centre, currently holds weekly training courses for foodservice staff right across the hospitality sector in Scotland, with more planned for next year. And with 2015 being the Year of Food and Drink in Scotland, all eyes are on Scotland’s hospitality businesses to get it right.

Training Co-ordinator, Clare Coghill, who has been championing the allergens training course for TTA, said, ‘The feedback has been interesting. Most businesses did not even realise the law on allergens were changing, and were totally unprepared. Since starting the training, companies have been taking on board the necessary actions to ensure they are prepared and can cope with the high demands of customers and their growing needs for special guidance from staff and on their menus’.

She added, ‘Over 200 managers and chefs have been trained since the introduction of this qualification to the Academy, and we expect to continue the training of hundreds of candidates throughout 2015.

If any businesses need advice about allergens we would be delighted to hear from them and help them’.
For more information, go to www.tennentstrainingacademy.co.uk, email info@tennentstrainingacademy.co.uk or call 0141 553 0010.

PRESS RELEASE: New qualification to prepare foodservice staff for allergen legislation

Allergen LegislationA new qualification has been launched that could help foodservice staff prepare for legislation on food allergens due to be introduced later this year.

The Highfield Level 3 Award in Food Allergen Management in Catering is aimed at anyone involved in the purchase, delivery, production and serving of food within the catering, hospitality or licensing sectors.

Forthcoming legislation from the EU, due to come into force on 13 December 2014, will mean that businesses will need to provide allergy information on any food sold unpackaged, whether via a pub, restaurant, café, deli counter, bakery or sandwich shop.

The qualification from Highfield Awarding Body for Compliance (‘HABC’) – which is the largest provider of food-safety related qualifications in the UK – will give food staff knowledge relating to the control of food ingredients and allergies at all stages of food purchase and production. They will also gain an understanding of the process for ensuring that accurate ingredient information is available for customers at point of sale and service.

The qualification is supported by two slide presentations, one of which covers the suitable control of allergens in line with the new EU legislation so that learners can remain compliant, and the other which allows supervisors and managers to deliver further training to their staff after completing the qualification themselves.

Christian Sprenger, Managing Director of HABC, said, ‘Around 8% of children and 4% of adults have a food allergy of some description, and that figure is rising, so even without the new legislation it would be important that caterers make sure their staff are aware of the issue. Through this qualification, businesses – whether large or small – will be able to help their customers make informed choices and protect their welfare, whilst also preserving the reputation of the organisation’.

The qualification takes just over 10 hours to complete, meaning it can be taken in just one or two days. It is one of the many food safety training qualifications available from Highfield.

For more information on the qualification content and prices, click here, call 0845 226 0350 or email info@highfieldabc.com.

For regular updates, go to Twitter and Facebook
ENDS

New book and qualification to promote food safety culture

promote food safety cultureA new book by one of the UK’s leading food safety experts has been launched to help businesses develop a positive food safety culture.

Developing and Maintaining a Positive Food Safety Culture by Professor Chris Griffith, editor of the British Food Journal and one the world’s leading consultants on food safety, covers key topics such as understanding the concept of food safety culture, its components, promoting a food safety culture within an organisation and related food safety management areas such as leadership, communication and training.

The book compliments the teaching of a new qualification covering the subject – the HABC Level 3 Award in Developing a Positive Food Safety Culture – by respected food safety expert Jude Hutchinson.

Both the book and the qualification – which can be completed in just one day – are aimed specifically at supervisors and owners/managers of food businesses and will allow them to improve the awareness of employees throughout their organisations.

The qualification has been developed by Highfield Awarding Body for Compliance (‘HABC’), which is the UK’s largest provider of compliance qualifications, whilst Developing and Maintaining a Positive Food Safety Culture is published by Highfied.co.uk.

Professor Chris GriffithProfessor Griffith, who will be speaking on the subject at the HABC National Conference in Manchester in November, said, ‘For too long, food safety has just been treated as a microbiological problem, but there is now a growing recognition that there is also a major human behavioural component. When known food safety practices are not followed it is all too easy to blame the individual food handler, yet the real underlying causes are often management failures. I know many managers who claim to be supportive of food safety and it is their number one priority, but when I dig deep into the organisation’s culture I discover this is usually NOT the case. Producing a positive food safety culture is easy to say but much more difficult for most businesses to prove’.

Chris Sprenger, Highfield Managing Director, said, ‘With the issue of food safety culture recently dominating the news – particularly regards campylobacter in raw chicken – there is increasing public, media and government scrutiny of the entire food sector. The new book and the qualification will help demonstrate the importance of developing and maintain a positive food safety culture and promote the fact that every staff member is important in achieving this’.

Developing and Maintaining a Positive Food Safety Culture costs just £13.50, with discounts available for larger orders. The qualification costs £14 to £18 per learner depending on the number registered.

A training presentation, which can be delivered via PowerPoint, is also under development.

NEW – HABC Level 3 Award in Food Allergen Management for Caterers

Barista Staff At The Cash Counter by stockimagesAimed at anyone in the catering, hospitality or licensing sectors involved in the purchase, delivery, production and serving of food, the HABC Level 3 Award in Food Allergen Management for Caterers has been designed to allow supervisors and managers of food businesses to take the course and use the information to provide internal training for their teams.

Forthcoming legislation from the EU, due to come into force in December 2014, will mean that all businesses serving food will need to provide allergy information on any food sold unpackaged, whether they are a pub, restaurant, café, deli counter, bakery or sandwich shop.

The qualification will give food handlers knowledge relating to the control of food ingredients and allergens at all stages of food purchase and production. They will also gain an understanding of the importance of and process for ensuring that accurate ingredient information is available for customers at point of sale and service.

Support is available in the form of two slide presentations, one of which covers the suitable control of allergens in line with the new EU regulations, and another which will allow supervisors and managers to deliver further training to their staff.

If you are a HABC Approved Centre, please contact your account manager for more details. If you are not already a HABC Approved Centre but would be interested in offering these qualifications through HABC, please call us on 0845 226 0350 or email info@highfieldabc.com

HABC Level 3 Award in Food Allergen Management for Caterers

Fee per registration per candidate
1 – 49 £18.00
50 – 99 £17.00
100 – 249 £16.00
250+ £14.00

 

Food allergen control for caterers event – DONCASTER 1 December 2014

food allergen controlHABC is hosting an event this December dealing with the issue of food allergen control in the catering sector.

Aimed at trainers, the Food Safety Event-Allergen Control workshop, held at Academy House, Doncaster, on 1 December 2014, will be presented by Tracy Wain, Technical Manager at the Restaurant Group Plc, and will focus on the new HABC Level 3 Award in Food Allergen Management for Caterers (QCF) as well as forthcoming legislation.

The new legislation, implemented by the EU, is due to come into force in December and will mean that all businesses serving food will need to provide allergy information on any food sold unpackaged, whether they are a pub, restaurant, café, deli counter, bakery or sandwich shop.

The qualification is aimed at anyone in the catering, hospitality or licensing sectors involved in the purchase, delivery, production and serving of food. It has been designed to allow supervisors and managers of food businesses to take the course and use the information to provide internal training for their teams.

Cost per delegate is £95 plus VAT for HABC Approved Centres and £155 plus VAT for non-Centres.

For more information or to book your place, email us at events@highfieldabc.com or call 0845 226 0350.

Alternatively, book online here.