Highfield chairman to speak at Dubai food safety event

Dubai food safetyHighfield Chairman Richard Sprenger will be speaking at an event this March to promote food safety. 

The Effective Cleaning for Food Safety seminar, held on 20 March 2017 at The Convention Centre, Roda Al Bustan Hotel, Dubai, has been arranged by Pulseberry in conjunction with MidChem, Ecoleaf and Highfield, and with support from Dubai Municipality Food Control Department. 

The event is CPD endorsed, meaning delegates will be awarded 6 CPD points by Highfield. The flyer can be downloaded:

Dubai event March 2017  

Anyone interested in attending the event should email Operations@Pillsburyconsulting.com

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.

Highfield Chairman at Dubai hospitality conference

Highfield Chairman Richard Sprenger was one of the main speakers at this year’s Vision Conference, held as part of The Hotel Show 2015 at Dubai World Trade Centre.

The conference, which took place from 17 to 19 September 2015 – and is now in its third year – offers the latest insights, trends and market intelligence across the hospitality sector.  Richard spoke to a packed audience of experts and industry leaders on the importance of improving food safety in hotels, and how it can impact on compliance and reputation.

Richard said, ‘The Vision Conference was a great opportunity to talk to the hospitality sector about the importance of food safety, and how it can impact on everything else you do.  Getting food safety wrong can completely ruin a customer’s experience of your business and risk you falling foul of the authorities.  What’s more, damage to reputation through an entirely preventable incident can be incredibly hard to put right’.

For more on the conference, go to www.thehotelshow.com/Content/Vision-Conference

‘Embrace food safety culture to tackle foodborne illness’ warns top expert

embrace food safety cultureOne of the UK’s top food safety experts will warn a conference this autumn that businesses must embrace a positive food safety culture if they are to tackle the UK’s estimated half a million cases of foodborne illness each year.

Professor Chris Griffith, who is editor of the British Food Journal and one the world’s leading consultants on food safety, will tell delegates at the HABC National Conference on 13 November 2014 at Old Trafford Stadium that businesses have both a moral and financial imperative to produce safe food, but that this cannot be achieved without a positive food safety culture.

Since the Pennington report into the South Wales E. coli outbreak, food safety culture has jumped to prominence as the industry recognises that safety management systems in themselves do not necessarily lead to the production of safe food.

Speaking at the conference, Professor Griffith will explain how a management system must be accompanied by a positive food safety culture if it is to ensure food handlers follow correct practice. He will also explain how every business has a food safety culture, and that it is the function of owners and managers to ensure that this is positive towards food safety.

Other areas covered in his presentation will include the concepts and definitions of food safety culture and its increasing relevance to auditors and inspectors, an introduction to the Food Standards Agency’s (FSA) approach to assessing food safety culture, and comparisons to other different approaches. There will also be an explanation of how businesses can construct a food safety culture improvement action plan.

Professor Griffith, who has recently authored a book on the subject – Developing and Maintaining a Positive Food Safety Culture – said, ‘For too long, food safety has been treated simply as a microbiological problem. However, there is now a growing recognition that there is a major human behavioural component.

When known food-safety practices are not followed it is all too 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 how 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. I hope by attending the conference and implementing the measures described, managers will be much better able to do this’.

Richard Sprenger, HABC Chairman and international food safety expert, said, ‘With the recent food safety stories in the media, it is becoming increasingly recognised that food safety culture is one of the most important factors in preventing foodborne illnesses, and it is something that inspectors, auditors and bodies such as the Food Standards Agency (FSA) are focussing on.

Professor Griffith is one of the leading experts in the world, and his presentation will be of huge interest to anyone in the food industry whether they are from a catering, manufacturing or retail background’.

As well as Professor Griffith, the food safety seminar at the HABC National Conference will also feature presentations from:

ENDS
Notes to editors:
1. Highfield Awarding Body for Compliance (‘HABC’) is one of the UK’s leading Awarding Organisations for vocational qualifications.
2. The food safety seminar is one of seven that make up the HABC National Conference covering a number of sectors including apprenticeships, fire safety/health and safety, first aid, licensing, pool lifeguarding and security.
3. Cost per attendee is £135+VAT for HABC Approved Centres and £195+VAT for non-Centres, with discounts available for early and multiple bookings.
4. Developing and Maintaining a Positive Food Safety Culture by Professor Chris Griffith is available from Highfield.co.uk. For more information, see the website.

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 Safety Pest Control – DONCASTER 3 December 2014

food safety pest controlHABC is hosting an event to provide an understanding of the biological and legal aspects of public health pest control.

Hosted at Academy House, Doncaster on 3 December 2014, the one-day workshop will allow delegates to consider some of the problems faced by the food safety industry when it comes to pest control including:

  • Regulatory requirements, and the problems faced in compliance;
  • The usual suspects – rodents and insect pests of the food industry;
  • Why pests like food production;
  • The problems with pesticides;
  • What pest control contractors actually do; and
  • The responsibilities of the food producer.

The event is ideal for technical and hygiene managers in food manufacturing, catering managers and environmental health practitioners.

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.

Delivering food safety – DONCASTER 2 December 2014

delivering food safetyHABC is hosting an event to provide current and topical information on the latest issues and trends in food safety, and help trainers develop their techniques for teaching learners.

Held at Academy House, Doncaster, on 2 December 2014, Delivering Food Safety Training is a one-day workshop covering a variety of topics important to any food safety trainer including:

  • Food fraud – including the impact on businesses and case study reviews;
  • Issues – information on current thinking regarding microbiology, contamination and trends, a guide on where to find the latest statistics, surveys and case studies, and how to effectively update learners in your lessons;
  • Matching your training to your audience – a group activity to develop tasks for different levels of learners, with the focus on pitch and terminology;
  • Training – an update on current and proposed food safety qualifications from HABC; and
  • Resources – a chance to see for yourself some of the new (and upcoming) resources now available to food safety trainers.

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.

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.

Richard Sprenger leads food safety seminar in Bahrain

Highfield Chairman Richard Sprenger recently led a food safety seminar in Bahrain to consider ways in which food safety could be improved, having regard to several world leading initiatives that Highfield and Richard have been involved with.

Hosted by the Leaders institute for Training and Development, the seminar, entitled ‘Food Safety in Bahrain’ was held at the Diplomat Hotel on 19 August 2014, and attracted some of the leading representatives from the food industry as well as Ministry representatives, food safety specialists and practitioners from across the country.

Key topics covered were the latest best practice internationally and in particular, how Bahrain can learn from other nations. Delegates got the chance to share their thoughts and experiences, and discuss the daily challenges they face.

Richard Sprenger said, ‘The seminar was an excellent opportunity to discuss some of the most important food safety issues currently affecting food businesses in Bahrain and why food safety is so important for local consumers and tourism’.

For more information on the work of HABC MEA go to the website.