How many stars have you got?

The Food Standard Agency has at last decided on a single hygiene rating system for food premises in England, Wales and Northern Ireland. This will allow customers to get an consistent idea about how well a food business did on its last inspection by clicking here.

If you think that your business deserves a better rating, then let us know as we would be pleased to help your food business get that exclusive 'five' rating.
Please contact us.

Forthcoming Courses:

We have a number of Level 2 food hygiene and also health and safety courses running throughout the year. These are generally based in Ashby, Coalville and Rotherham. Please contact us for more information or if you would prefer us to deliver a course more convenient or appropriate to your circumstances.

Machin & Toplass
Blog bits:

We are receiving an increase in bedbugs problems, due to people travelling more in their work and socially. Ring to discuss any problems you may have, remember this is not an indication of cleanliness of your home or personnel hygiene.

Paul Toplass - 22nd March 2010

We're back into a stint of helping student EHPs with their task of identifying various food types at the point of retail sale - in preparation for their exams later this month. Good luck to those students currently revising for this.

John Machin - 1st June 2008

Law in Favor of Health and Safety Training

According to EC Regulation 852/2004, on Foodstuffs’ Hygiene, it is essential for all organizations involved in food business to make sure that they are training and supervising all their food handlers. In addition to this, it is also vital that they have been instructed about all the food hygiene related matters which are significant in their work activities.

According to the law, the operator who bears onus of food safety’s evolvement and maintenance must have gone through passable training in the principles which have been led by Hazard Analysis Critical Control Points. Though one is not required to possess a certificate but practicing is vital what has been learnt or taught in food hygiene training or health and safety training.

All the principles by HACCP can be implemented to all organizations doing food businesses. According to a new law, it is now essential for an organization to do the documentation of their risk assessments like risk assessments Nottingham. Further it has been informed that approximately 95 percent of food sold by small food businesses is conducted without any documented risk assessment.

Considering this fact, the implementation of this new policy is a step towards achieving the safe food policy and also it will prove helpful in accident investigations also. In addition to this, a new qualification has been introduced for supervisors and food businesses’ owners. It is designed by the CIEH-Level 2 Award. The course duration is one day and is an effectual in making food safety issues understood.

The main aim behind the course is to make the owners and food operators understand controls and how to control them effectively and what to do when things go wrong. According to the Heath & Safety at Work Act 1974, it is must for all the employers of non-food as well as food businesses that they offer all the information, instructions and training as well to all of its employees. The purpose of this health and safety policy is to ensure that well-being of their employees.

It is a legal duty of all food businesses to display the Health & Safety poster mentioning all of the duties to the employees working in the organizations. Some of these duties comprise:

Consulting with employees on matter elated to Health and Safety in the working area.

Minimizing the risk of injury in the areas where it is no possible to avoid manual handling works.

Reporting about specific incidents to related authorities

Preparing a Health & Safety policy statement

Establishing Emergency Procedures

Availability of sufficient first-aid facilities

According to Chief Executive of the Health & Safety Executive, the act does not comprises any new duties on food businesses’ owners but instead it will act as a deterrent to those not taking this health related safety issues seriously and refrain from fulfilling these responsibilities. The objective of the act is to find out those who put the lives on risks due to negligence and just to gain some commercial advantage and fail to comply with the law.

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