Highfield host its most successful conference in over 30 years

This June saw Highfield host its most successful conference in over 30 years, with more than 2000 visitors joining us over three days to hear from top names in the industry on Maintaining Consumer Trust in Food Safety.

We were so disappointed the 2020 conference in Birmingham we had planned was unable to go ahead due to the COVID-19 outbreak, so we were determined to create a virtual solution to prevent that from happening again! This year, the conference was held online from 8 June to 10 June in a series of live webinar broadcasts.

Providing access to knowledge and giving back to the food safety community are always high on our agenda, so we made all our 2021 conference webinars free to attend for Highfield’s customers and those of our conference supporters, the Institute of Food Science and Technology and RHE Global.

Clearly, online events work for food industry professionals, since ten times as many people attended the webinars compared to our face-to-face conferences in previous years. The majority of those in attendance at the conference were food safety lecturers, tutors, directors of training companies or working in other areas of learning and development. Around a fifth were Environmental health officers, practitioners, and specialists. And there were many food safety consultants, managers, officers, specialists, and those working in other capacities of health and safety and operations in attendance also.

The change in format for this year’s food safety conference also meant we were able to secure high-level speakers from as far away as the USA. And though our customers are largely based in the UK, we were delighted to see that going online gave our conference a global reach by attracting around a fifth of attendees from overseas locations including Abu Dhabi, Cairo, Cape Town and Dubai to name a few.

On the final day of the conference, we announced the winners of Highfield’s Top Student Award 2021. The awards recognised the students that achieved top marks in three of our most popular qualifications, the Highfield Level 4 Award in Managing Food Safety in Catering, the Highfield Level 4 Award in Food Safety Management for Manufacturing and the Highfield Level 4 Award in HACCP for Management.

The top student by marks achieved in each qualification received a cheque for £250 and a framed certificate in recognition of their remarkable achievement. And because we appreciate the invaluable role that training providers play in developing top-class students and future food sector professionals, the training providers of the winning students were also presented with a plaque recognising their achievement. Here’s just some of the feedback we received from one winning student:

‘ I would like to take this opportunity to thank Highfield Qualifications for the generous Top Student Award. I feel this is such a fantastic award and I am very grateful to have received such an amazing prize. Not only is the recognition for achievement by yourselves fantastic but it has also been recognised by ABP. As I am in the early years of my career, recognition of achievement in this level of qualification will have an impact on my career and for that, I am also grateful.
The training I have received over the years from Highfield Training has helped me massively in my career so far. I find the structure of the learning and method of examination helps people gain the qualifications they are capable of achieving. I very much look forward to undertaking additional training in the future. ’

Aimee Smith, winner of the 2021 Top Student Award for Highfield’s Level 4 Award in Food Safety Management for Manufacturing.

You can watch the full video presentation of our Top Student Award 2021 on our YouTube channel here.

We’d like to take this opportunity to thank our conference supporters again, the Institute of Food Science and Technology and RHE Global. And thank you to our excellent speakers for their engaging and insightful presentations:

Sterling Crew, Strategic Advisor at Shield Safety Group.
Andy Kerridge, Food Safety and Quality Consultant, Wyvern Food Solutions Ltd.
Bill Marler, Attorney at Marler Clark, The Food Safety Law Firm.
Dr Lisa Ackerley, Strategic Food Safety Advisor, Public Health Company Ltd.
Dr James Donarski, Head of Food Authenticity at Fera Science Ltd.
Frank Yiannas, Deputy Commissioner of Food Policy & Response at U.S. Food and Drug Administration.
Denis Treacy, Chief Technical Officer, Culture Compass Ltd.
Carmel Lynskey, Head of Achieving Business Compliance at Food Standards Agency.

Last but not least, thanks to each and every person who attended the conference. We’ve had some amazing feedback, and we hope to welcome you back to more of Highfield’s events and webinars in the future.

To see what we already have planned for 2021 and beyond, go to our booking page here.

Highfield announces Top Student Award 2021

Highfield is truly proud of all the training providers, educators and learners who have worked alongside us to keep learning and qualifying over the past year. To celebrate, we’ve brought back our Top Student Award for 2021!

This year, we’re recognising the students that achieved top marks in three of our most popular qualifications, the Highfield Level 4 Award in Managing Food Safety in Catering, the Highfield Level 4 Award in Food Safety Management for Manufacturing and the Highfield Level 4 Award in HACCP for Management.

The top student by marks achieved in each qualification will receive a cheque for £250 and an awards certificate to recognise their remarkable achievement.

And because we appreciate the invaluable role that training providers play in developing top-class students and future food sector professionals, the training providers of the winning students will also be presented with a plaque recognising their achievement.

The winners of Highfield’s Top Student Award 2021 will be announced during our ‘Training solutions for a changing world’ webinar on the final day of our Maintaining Consumer Trust in Food Safety conference taking place virtually from Tuesday 8 June – Thursday 10 June.

View the full conference agenda here.

Supporting access to knowledge and giving back to the food safety community are always high on Highfield’s agenda. This is why we’re making all our 2021 conference webinars FREE to attend for Highfield registered trainers and centres! It’s our way of thanking you for your support during difficult times.

Attendees will receive a CPD certificate worth 2 CPD points for every conference webinar they attend. That’s 16 CPD points up for grabs!

Plus, every conference attendee will receive a FREE place on Highfield’s ‘Training solutions for a changing world’ webinar on Thursday 10 June. 

To find out more about our speakers and supporters or book onto a webinar now go to highfieldconference.com or email us at events@highfield.co.uk

 

Our food safety conference is back, and this time it’s FREE to centres!

Highfield’s food safety conference is the most anticipated event in our calendar, which is why we were so disappointed the 2020 conference in Birmingham was unable to go ahead due to the COVID-19 outbreak.

This year’s conference will be held virtually from Tuesday 8 June – Thursday 10 June in a series of live webinar broadcasts, bringing together some of the world’s leading food safety experts and organisations.

As the world continues to fight the pandemic, we know that maintaining consumer trust in food safety is going to be an essential part of the food industry’s recovery and growth in the months and years to come.

Supported by the Institute of Food Science and Technology (IFST) and RHE Global, this year’s virtual conference is aimed at professionals working in food retail, food manufacturing, food service and catering, as well as food safety tutors and environmental health officers.

Providing access to knowledge and giving back to the food safety community are always high on our agenda. This is why we’re making all our 2021 conference webinars FREE to attend for Highfield registered trainers and centres! It’s our way of thanking you for your support during such a difficult time.

Tuesday 8 June

The impact of COVID-19 on food safety catering – Sterling Crew, Chair of The Food Authenticity Network Advisory Board.

The future of remote auditing and emerging technologies – Andy Kerridge, Food Safety and Quality Consultant, Wyvern Food Solutions Ltd.

Key food poisoning cases for Marler Clark and what lessons can businesses learn – Bill Marler, Attorney at Marler Clark, The Food Safety Law Firm.

Wednesday 9 June

Demystifying allergen management in hospitality – Dr Lisa Ackerley, Strategic Food Safety Advisor, Public Health Company Ltd.

A scientist’s toolbox for food fraud – Dr James Donarski, Head of Food Authenticity at Fera Science Ltd.

Smarter food safety for the new normal – Frank Yiannas, Deputy Commissioner of Food Policy & Response at U.S. Food and Drug Administration.

Thursday 10 June

Global food defence strategy and the impact of positive food safety behaviours – Denis Treacy, Chief Technical Officer, Culture Compass Ltd.

Evolving the regulatory model for food safety – Carmel Lynskey, Head of Achieving Business Compliance at Food Standards Agency.

Each webinar will last approximately 1 hour and 30 minutes, allowing plenty of time to put your questions to our experts live during the broadcasts.

Attendees will receive a CPD certificate worth 2 CPD points for every conference webinar they attend. That’s 16 CPD points up for grabs!

Standard ticket prices are £20+VAT per webinar.

For Highfield trainers & centres, all 2021 conference webinars are completely FREE!

Plus, every conference attendee will receive a FREE place on Highfield’s Training solutions for a changing world webinar with Edward Dawson, International Development Manager at Highfield, on the final day of the conference.

To find out more about our speakers and supporters or book onto a webinar now go to highfieldconference.com or email us at events@highfield.co.uk

Check out our food safety conference video – and don’t miss out on the early bird discount!

Our ‘Improving Food Safety in a Changing World’ this June is the must attend event for anyone in the food or catering business. And there’s still time to take advantage of our early bird discount!

But if you’re still not convinced, take a look at our video.

Or to book your tickets, go to http://foodsafety2019.highfield.co.uk/ 

* This presentation contains images that were used under a Creative Commons License. Click here to see the full list of images and attributions: https://lnkd.in/diNkbET

New Level 4 HACCP for Management qualification

Level 4 HACCP

Highfield has launched a new qualification for learners working at management level within both food manufacturing and catering environments.

The Highfield Level 4 Award in HACCP for Management (CODEX Principles) (RQF) has been designed to assist those already working as managers in food manufacturing and catering, quality assurance staff and HACCP personnel.

It is also useful for trainers, auditors, enforcers and other food safety professionals looking to improve their skills and knowledge.

Key topics covered include the importance of CODEX-based HACCP food safety management procedures, and how to manage, develop and evaluate them.

The qualification also contains a new style of written examination which contains 2 sections, each with a mandatory pass mark of 60 percent. In section A, learners need to answer all of the short-answer questions, while in section B, leaners select 2 out of 3 questions.

This qualification will eventually replace the Highfield Level 4 Award in HACCP Management for Food Manufacturing (RQF). Centres will have a transition period of 3 months, however, once this has transpired, Highfield will only accept registrations on the  Highfield Level 4 Award in HACCP for Management (CODEX Principles).

You can also speak to us today about how we can help you, either by contacting your dedicated account manager, emailing us at sales@highfield.co.uk or calling us on 0845 2260350/01302 363277

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.

Food security expert Professor Chris Elliott issues warning

food security expert Chris Griffith

Professor Chris Elliott, author of the Elliott Review into the 2013 horse meat scandal

Food security expert warns the UK is facing the greatest threat to the integrity of its food supply since World War II.

Professor Chris Elliott, who was appointed by the government to investigate the horsemeat scandal in 2013 that saw up to 50,000 horses disappear from across Europe, has warned that a combination of factors such as Brexit and global warming mean the country’s food supply is potentially less secure than at any point in the last 70 years.

Speaking at a conference of food industry experts this autumn, the professor warned that:

  • the UK is not yet prepared for the many challenges that Brexit will pose to the safe supply and production of food. Compromises on food safety standards is a real and immediate threat
  • lack of action on global warming is leading to the increase in incidences of disease and drought that have already devastated some of the food commodities we have come to rely on
  • increased price pressure on food suppliers continues to increase the risk for food fraud as farmers and producers struggle to meet the lower prices demanded by retailers

The professor, who is the founder of the Institute for Global Food Security at Queen’s University Belfast, issued the warning at the Food Fraud, Culture and Modern Catering Processes conference in Doncaster on 26 September 2017, hosted by Highfield Qualifications, one of the UK’s leading exam boards.

Professor Elliott said, ‘As a country we need to seriously begin considering how we ‘future proof’ the integrity of our food supply in the face of the challenges coming in the next few years. To understand what we are eating, where it comes from and how it was produced are of fundamental importance to regaining trust. To reconnect with our food system should be considered a national imperative’.

He added, ‘We have made good progress on the issue of food fraud since the publication of the Elliott Review into the Integrity and Assurance of Food Supply Networks in 2014. However, although food fraud remains a priority to those of us concerned with the integrity of our food supply, we need to be versatile and responsive in how we deal with other – potentially greater – challenges to come, especially around Brexit and global warming’.

The Elliott Review into the Integrity and Assurance of Food Supply Networks – Final Report: A National Food Crime Prevention Framework can be found at https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/350726/elliot-review-final-report-july2014.pdf   

For further information on Highfield, go to www.highfieldqualifications.com

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

Notes to editors:
1. Highfield Qualifications is one of the UK’s leading awarding organisations, offering over 200 qualifications covering a wide variety of industries including food safety, customer service, health and safety, licensing, security, stewarding, retail, logistics, catering and hospitality.

2. The Food Fraud, Culture and Modern Catering Processes conference took place at Doncaster Racecourse on 26 September 2017, and featured presentations from Professor Chris Elliott (Director of the Institute for Global Food Security at Queen’s University Belfast), Andy Morling (Head of the National Food Crime Unit, FSA), Sterling Crew (Institute of Food Science and Technology), Simon Flanagan (RSSL) and Peter Littleton (Klenzan).

Don’t miss out on the food safety event of the year!

food safety event of the yearWith less than two months to go until Highfield hosts the food safety event of the year at Doncaster Racecourse, we are pleased to announce that the conference agenda is now live!

Covering key topics across the sector, Food Fraud, Culture & Modern Catering Processes will provide delegates with the knowledge and understanding to improve existing food strategies and procedures within their businesses.

 

 09:00-09:45 Registration and Exhibition Viewing  
 09:45-10:00   Welcome & Chair

Richard Sprenger
Highfield Qualifications

 
 10:00-10:45   Delivering a Food Safety Culture

Sterling Crew

Institute of Food Science and Technology   

 
 10:45-11:15   Break and Exhibition Viewing  
 11:15-12:00   Taking the Risk Out of Allergen Risk Assessments   

Simon Flanagan

RSSL

 
 12:00-12:45   Modern Catering Low-temperature Techniques

Dr Andy Bowles

ABC Food Law   

 
 12:45-13:45 Lunch and Exhibition Viewing  
 13:45-14:30 Challenges to the Integrity of the Global Food Supply System

Professor Chris Elliott

Queens University Belfast      

 
 14:30-15:15   Food Safety Offences & Sentencing (Food Crime Unit Update)

Andy Morling

Food Standards Agency

 
 15:15-16:00   Minimising Accidental Food Fraud

Peter Littleton

Klenzan

 
 16:00   Event Closes  

You’ll also get the chance to:

  • purchase Highfield training materials with an exclusive conference discount
  • view products and services from a host of exhibitors
  • network with colleagues from across the food sector
  • get authoritative guidance and advice from industry professionals

The conference takes place on Tuesday 26 September 2017 at Doncaster Racecourse.Tickets are priced at £170 + VAT for Highfield centres and £210 + VAT for non-centres.

To book a place for yourself and/or a colleague, you can book here. Alternatively, call us on 0845 226 0350/ 01302 363277 or email events@highfieldabc.com.

And one last thing, if you aren’t already a member of our Food Safety Forum on LinkedIn, join today for free to receive updates, news and information from food safety trainers, consultants, practitioners and indsutry professionals, alongside continuous networking opportunties and exclusive promotions.

UK food industry risks another horse meat scandal

Professor Chris Elliott, author of the Elliott Review into the 2013 horse meat scandal.

The UK is still at risk of another ‘horse gate’ scandal which may have been responsible for up to 50,000 horses disappearing from across Europe – that will be the warning from one of the country’s top experts at a major food industry conference later this year.

Professor Chris Elliott will tell delegates at the Food Fraud, Culture and Modern Catering Processes conference on 26 September 2017, at Doncaster Racecourse, that work still needs to be done to ensure food fraud is successfully tackled.

The conference is being organised by Highfield Qualifications, the UK’s leading awarding organisation for food safety qualifications. It was at Highfield’s previous conference in 2015 that Professor Elliott made the shocking revelation that up to 50,000 horses had ‘disappeared’ from Europe during the financial meltdown, which started in 2008.

The professor, who was appointed by the government to investigate the horsemeat scandal and food fraud in the UK, will explain that while progress has been made, food security has to remain a priority for authorities and the police or it will happen again.

Professor Elliott said, ‘A great deal of headway has been made since the publication of the Elliott Review into the Integrity and Assurance of Food Supply Networks. Plus, we’ve seen the establishment of the Food Standard Agency’s Food Crime Unit, which is beginning to have an impact.

However, food fraud must remain a priority – amongst many competing priorities for enforcement authorities – if we are to maintain that progress and ensure we see no recurrence of previous scandals’.

As well as food fraud, the conference – which is being hosted in partnership with The Society of Food Hygiene and Technology (SOFHT) – will focus on key topics across the food sector, providing delegates with knowledge and skills to improve existing food strategies and procedures within their business. Topics covered during the event will include allergens, food safety culture and the safety of low temperature catering processes.

As well as being chaired by Highfield Chairman Richard Sprenger, author of Hygiene for Management and The Food Safety Handbook, the event will feature presentations from:

Tickets for the conference cost £210 plus VAT, with discounts available for Highfield members.

For more information or to book your place, go to https://centres.highfieldabc.com/Events/Default.aspx

Alternatively, call 0845 226 0350 or email events@highfield.co.uk

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

 

 

UK at risk of another ‘horsegate’ scandal warns top expert

The UK is at risk of another ‘horsegate’ scandal similar to the one in 2013 which may have been responsible for up to 50,000 horses disappearing from across Europe, according to the country’s top food fraud expert.

Professor Chris ElliottProfessor Chris Elliott, who was appointed by the government to investigate the horsemeat scandal and food fraud in the UK, warned that unless the issue was taken seriously by authorities and the police, it was likely to happen again.

Speaking at a conference looking into food fraud this September, the professor said that:

  • Food fraud is an organised and global criminal enterprise involving gangs such as the Mafia and the Central American drug cartels
  • Up to 50,000 horses ‘disappeared’ from Europe during the financial meltdown which started around 2008.  People could no longer afford to keep them – and it’s probable a lot of these horses ended up in our food supply system
  • The 2013 horsegate scandal was a close call as there was little direct threat to public health, but next time we may not be so lucky

The professor, who is Director of the Institute for Global Food Security at Queen’s University Belfast, issued the warning at the Fighting Food Fraud conference in Doncaster on 17 September 2015, hosted by Highfield Awarding Body for Compliance (‘HABC’), one of the UK’s leading exam boards.

Professor Elliott said, ‘2013 was a wake-up call for the UK.  While there was no direct evidence of a threat to public health, there have been food fraud scandals in other countries that have affected thousands – and in some cases hundreds of thousands – of people.   In China in 2008, over 300,000 infants were made ill by adulterated milk, with six sadly dying.  With organised gangs becoming attracted in to food fraud, we must act now to prevent public health threats. The idea that 50,000 horses could just disappear may seem incredible to some, but the scale at which some of these gangs can operate is huge.  Wherever there is money to be made – and the sums involved in food fraud are in the billions – criminals will find a way’.

He added, ‘The establishment of the National Food Crime Unit by the Food Standards Agency (FSA) is a good first step and having spoken to its head, Andy Morling, I am hopeful that we can begin to tackle the issue and better protect the public.  The only way we can succeed is for everyone, from farmers and producers to retailers and the authorities, to work together to improve the tracking and auditing of our food supply chain’.

The Elliott Review into the Integrity and Assurance of Food Supply Networks –Final Report: A National Food Crime Prevention Framework can be found at https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/350726/elliot-review-final-report-july2014.pdf

For further information on Highfield, go to www.highfieldqualifications.com

To find out how we stack up against our competitors for end-point assessment, simply visit here.

ENDS
Notes to editors:

  1. Highfield Awarding Body for Compliance (‘HABC’) is one of the UK’s leading awarding organisations, offering over 200 qualifications covering a wide variety of industries including food safety, customer service, health and safety, licensing, security, stewarding, retail, logistics, catering and hospitality.
  2. The Fighting Food Fraud conference took place at Doncaster Racecourse on 17 September 2015, and featured presentations from Professor Chris Elliott (Director of the Institute for Global Food Security at Queen’s University Belfast), Andy Morling (Head of the National Food Crime Unit, FSA) and John Figgins (Technical Specialist, British Retail Consortium).