 |
 |
 |
Edu-Plus CIC is the first (UK) non-profit organization formed to support Thai caterers running and/or working within Thai restaurant and the hospitality industry. We focus our support on their compliance with the UK and EU Health and Food Safety Regulations.
Through meticulous training and ongoing support from our professional team of bilingual staff led by Dr Khanungnit Garnett (BIIAB, EDI, CIEH,REHIS, and HABC accredited trainer) - we aim to make Thai food, the food of the world.
Edu-Plus CIC is currently running ESOL (Skill for Life - Listening and Speaking) with Citizenship material. For this Qualification, we are registered with ESB (English Speaking Board) and EDI (Education Development International) Awarding Bodies. We are accredited by ASIC (Accreditation Service for International Colleges).
 |
Edu-Plus offers consultancy and comprehensive training courses covering personal licence training: APLH, DPS, Food Hygiene, H&S, First Aid, ESOL - Skill for Life, Life in UK, Nutrition and Professional training for the trainers.
Edu-Plus is a UK Register of Learning Provider. Our UKRLP is 10027575
To find out more, please call us today on 0871 2003441 (Mon - Fri, 9:30am to 5:30pm) or 07760 124612 (office hours) - our bilingual Thai staff are here to support you. Or click here to see courses near you.
 |
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
 |
 |
 |
 |
Scores on the Doors The Food Standards Agency has today published its views on a number of legal questions around the establishment of a UK-wide 'scores on the doors' scheme. Scores on the doors schemes provide consumers with information about hygiene standards in food businesses. More.... |
| The Food Standards Agency has today published its views on a number of legal questions around the establishment of a UK-wide 'scores on the doors' scheme. Scores on the doors schemes provide consumers with information about hygiene standards in food businesses. www.food.gov.uk |
 |
Hazard Analysis From 1st January 2006 all food businesses are required to have written food safety management system (also known as HACCP or Hazard Analysis). Any business failing to produce one could face prosecution as it is legally bound to carry out their operations safely and hygienically. More.... |
When you examine your food business operations in this way, you will be able to identify where food safety problems may arise, and ensure that you and your staff have the necessary procedures in place at any critical points, to control these food safety problems. Examples of hazards you should consider are the presence of harmful bacteria in raw meat, the growth of harmful bacteria in foods stored at room temperatures, cross-contamination between raw and cooked foods, contamination by pests, physical contamination, and chemical contamination. This close examination of your food business operations, known as hazard analysis, is not difficult to carry out and the controls you put in place can be very simple. The Food Standards Agency have produced a "Safer Food Better Business" advisory pack which will assist you and is free of charge and available from E.C. Logistics Telephone: 0845 606 0667 Fax: 0208 867 3225 Email: foodstandards@eclogistics.co.uk Safer food, better business (SFBB) is an innovative and practical approach to food safety management. There are two different SFBB packs - one for small catering businesses and one for small retail businesses. This food safety management pack has been developed to help these businesses comply with new regulations introduced in January 2006. As previously mentioned this pack has been developed by the Food Standards Agency, working with catering businesses, to be practical and easy to use. Using this pack will help you to: comply with the new regulations show what you do to make food safely train staff protect your business's reputation improve your business e.g. by wasting less food. You can find more information on Food Standards Agency Website: www.food.gov.uk |
 |
Safer Food, Better Business Food proprietors must ensure that all your food handlers are supervised and instructed or trained in food hygiene matters to a level appropriate for their work activities. More.... |
Training your staff The Food Safety (General Food Hygiene) Regulations 1995 require the proprietor of a food business to ensure all food handlers are supervised and instructed or trained in food hygiene matters to a level appropriate for their work activities. A 'food handler' is anyone involved in a food business who handles food whether it is open (unwrapped) or packaged. The law requires the proprietor of a food business to ensure that all 'food handlers' are instructed or trained in food hygiene matters. Food includes drinks and ice. This guidance explains how to comply with the law. The type of training needed will depend on the actual job of the food handler and the type of food that is handled. Staff who handle 'high risk' food will require more training than staff who handle 'low risk' food. 'High risk food' is food, which bacteria can grow on and which will be eaten without further cooking. High risk food includes cooked meat and poultry, dairy produce, cooked eggs, egg products such as mayonnaise, shellfish, cooked rice. |
 |
Remember the 4 C's for Food Safety. Poor practices in the handling and storage of food can lead to an outbreak of food poisoning - even in the cleanest of workplaces.More.... |
Safer Food Better Business (SFBB) is a new initiative by the Food Standards Agency (FSA) to improve food safety standards. It is a food safety management system, designed to help catering businesses comply with food safety legislation that came into force on 1 January 2006. SFBB offers jargon free, easy to use practical guidance for catering businesses. It provides fact-sheets, which a manager can adapt to their own businesses. A simple diary is used to provide appropriate record keeping. The approach has been developed to allow businesses to manage food safety and protect consumers. It is recognised that small businesses (particularly in the catering sector) will need assistance to comply with this new legislation. Many businesses will require further guidance to explain how they might comply with this new legislation. |
 |
EHO(s) can inspect food businesses anytime. All food businesses will be visited on a regular basis - restaurants, cafes, supermarkets, corner shops, warehouses and manufacturers. The frequency of visits depends on the nature of the business and the condition of the premises. More.... |
Safer Food Better Business (SFBB) is a new initiative by the Food Standards Agency (FSA) to improve food safety standards. It is a food safety management system, designed to help catering businesses comply with food safety legislation that came into force on 1 January 2006. SFBB offers jargon free, easy to use practical guidance for catering businesses. It provides fact-sheets, which a manager can adapt to their own businesses. A simple diary is used to provide appropriate record keeping. The approach has been developed to allow businesses to manage food safety and protect consumers. It is recognised that small businesses (particularly in the catering sector) will need assistance to comply with this new legislation. Many businesses will require further guidance to explain how they might comply with this new legislation. |
 |
Food poisoning outbreaks. If a number of people ate at the same venue and have the same food poisoning-type symptoms, this may be due to a Food Poisoning Outbreak. More.... |
If a number of people ate at the same venue and have the same food poisoning-type symptoms, this may be due to a Food Poisoning Outbreak. EHO will investigate into the outbreak, which will involve: |
 |
Food Poisoning Notifications. Once the Environmental Health Officer (EHO) received a food poisoning notification, More.... |
Once the Environmental Health Officer (EHO) received a food poisoning notification, they will contact the person with the symptoms and ask them questions regarding: |
 |
Customers Reporting Infectious Diseases. As a food business owner you need to know that a consumer has the right to report or complaint to the Local Environmental Health Officer. More.... |
As a food business owner you need to know that a consumer has the right to report or complaint to the Local Environmental Health Officer if they think that they have been ill as a result of something they have eaten, or drunk. However, it is advisable that they should first contact their G.P. for medical advice.
They will be asked a few questions relating to their symptoms, the foods, they have eaten, and where they have purchased them. This will enable Environmental Health Officer to identify if other are at risk, and whether a particular food, or premises is implicated, so that appropriate action can be taken.
What is meant by contaminated?
Food can be contaminated if it contains something that shouldn't be there, for example a piece of hair or stone, chemicals or bacteria (germs). In order to prevent contamination, open foods (that is, those which are not wrapped or in boxes or cans) should be provided with adequate protection.
How can you protect open food?
During delivery -
During Display and Storage –
REMEMBER:-
FOOD POISONING FROM COOKED FOODS OFTEN OCCURS AS A RESULT OF CROSS-CONTAMINATION FROM RAW FOODS - that is when harmful bacteria, which may be naturally present on raw foods, are transferred to cooked food via, for example, a food handler's hands.
Can you prevent bacteria from growing on cooked food?
The growth of bacteria on cooked foods can be controlled by the use of proper temperature control measures. This is of particular importance when dealing with "high risk" foods such as cooked meats, meat products such as paté or pies with added gelatine or products containing cream, custard or gelatine. Current legislation generally requires foods to be kept either below 5º C or above 63º C. There are a number of exceptions relating to certain types of delivery vehicle and to products intended for consumption within a few hours of production and specific advice should be sought from this department.
Are there any other things you can do to keep the food safe?
To reduce the risks of food poisoning it is recommended that:-
Refrigerator temperatures should be logged (at least daily) in order to Information on how to make a food complaint, what information is required from and how long the investigation may take.
Environmental Health Officer will investigate each complaint and the investigation will have two main aims:
What happens first?
Environmental Health Officer will confirm the complaint details with the customer, they will then provide the customer with an initial assessment of their complaint and give the customer details of how to keep in touch with them. If the food was purchased outside the area where the customer lives, the customer will be asked to contact an Environmental Health Officer in that Local Authority, where the food was purchased. Environmental Health Officer can assist with contact details so that the customer can contact the Environmental Health Officer direct. If all else fails Environmental Health Officer can refer the complaint for the customer.
Information Environmental Health Officer needs from the customer
Where and when did the customer bought the food?
How did the customer discovered the cause for complaint?
How did the customer stored the food since he/she bought it?
How did the food was packaged when the customer bought it?
How did the complaint affected such customer? (For example, injured or ill, lose any money as a result?))
As the complaint could lead to prosecution, EHO may ask the customer and other witnesses to provide statements.
How do Environmental Health Officer investigate the customer’s complaint?
Often they send samples of food to a Council appointed Public Analyst who gives an expert opinion on what is wrong with it. The food is very often destroyed during analysis so we cannot usually return it to the customer later.
They will consider what precautions have been taken to prevent the customer’s complaint. If the complaint arose through circumstances, which could not have been foreseen or prevented, the law prevents the Council from taking action.
How long does an investigation take?
The time taken to investigate a complaint will vary, ranging from a few days to many months. Cases that result in a formal caution or prosecution can take over a year to complete.
What is the likely outcome of each complaint?
The complaint investigation will establish whether any offence has been committed. If there have been no offences and there is no continuing risk to health, the investigation will be closed.
If the Environmental Health Officers have sufficient evidence to prove that an offence has been committed, they will consider the following issues in deciding what action to take -
The customer will be told about the outcome of the investigation and the investigating officer will explain to hime/her the reasons behind the final decision in their case.
Environmental Health Officer will keep the customer’s identity strictly confidential. Sometimes a business may want to apologise, in these cases they will only reveal the customer identity if he/she gives their consent.
Will this investigation help the customer to claim compensation?
The Council's team of Environmental Health Officers can give the customer advice about their right to compensation. If the advice team cannot help, they will put the customer in touch with someone who can.
|