Highfield.co.uk ltd
NEWSDESK

Food safety scores on the door policy

Get ready.....
HACCP is changing in 2006

Determining the safety of cooked burgers by colour

Asbestos management in premises

Workplace transport safety review

Information, instruction & training

Intermediate Food Safety
E-learning CD

The Foundation Health and Safety Handbook

The Foundation HACCP Handbook

Competition

Highfield House of Horrors safety quiz
Win a Highfield training pack CD-ROM worth up to £475

The lucky winner will have the choice of any one of our PowerPoint Training CD-ROMs (Food Safety, Health & Safety or HACCP) at any level. This prize is worth up to £475.

Highfield's famous is ready for expansion. We would like you to send us your most terrible photographs for us to publish on our website, in our newsletters and use in our training packs.

For every photograph we use, we will award the sender a £20 Highfield voucher. From all entries we will choose a STAR photo. This will be awarded the FREE PowerPoint.

The closing date for this season's House of Horrors entries is 1st March 2005

Please send your photos by e-mail to: houseofhorrors@highfield.co.uk

This seminar has been organised to provide the answers to many questions that we are currently being asked in the food industry. High quality, internationally recognised speakers will present papers to assist you to comply with your legal requirements regarding HACCP in 2006.

Click Here for details of Highfield's HACCP 2006 Seminar to be held on 25th April 2005.

Food safety scores on the door
The Chartered Institute of Environmental Health (CIEH) is considering lobbying for the introduction of 'a scores on doors' policy to drive up food hygiene standards in restaurants.

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Get ready..... HACCP is changing in 2006
A summary of an eighteen month government-funded project in North West England conducted by Eunice Taylor and Kevin Kane (Salford University). The project consisted of an in-depth investigation into methods of reducing the obstacles to the introduction of HACCP into small and medium-sized food businesses.

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Can you determine the safety of cooked burgers using colour?
Many food handlers believe that visible signs, like changes in colour in food, are indicators that the food is safely cooked. Recent research questions this assumption.

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Asbestos management in premises

The full requirements of the Control of Asbestos Regulations 2002 came into force in May 2004 with the new duty to manage asbestos in non-domestic premises. The duty requires anyone responsible for the maintenance of commercial, industrial or public properties to check for asbestos and then to properly manage the risk.

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Workplace transport safety review
Workplace transport is one of the main causes of fatalities in UK workplaces, with around 70 people being killed each year in accidents involving vehicles. Another 2500 people a year suffer major injuries. Injuries and fatalities may be caused through people and loads falling from vehicles, or through the overturning of vehicles. However, 70% of such accidents are the result of pedestrians being struck by moving vehicles.

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Information, instruction & training: is there any value in it?
In the first of three articles, David Amess examines the need and importance of training, the problems encountered by employers and how to ensure that the full benefit of training can be achieved.

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At Highfield we pride ourselves on having the best quality products available in the marketplace. As we design the majority of our products completely in-house, we are able to offer these at outstanding value.

This year is very exciting in terms of product development and this section will give you the opportunity to review our latest products.

Intermediate Food Safety E-learning CD-ROM Launched
After a year of development Highfield are proud to announce the Intermediate Food Hygiene E-learning CD Rom. Following on from the highly successful Food Safety Foundation CD-ROM, our new intermediate follows the same tried and tested style of learning, and makes Intermediate Level 2 qualifications more accessible than ever before.

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The Highfield Foundation Health and Safety Handbook
The Food Hygiene Handbook has been in production for over 20 years, has sold over 4 million copies and is now the standard reference used with the vast majority of all Foundation Level Food Hygiene courses.

Highfield have used the expertise gained developing this product and applied it to the new Health and Safety Handbook. This book offers the same easy-to-understand yet comprehensive format as the Food Hygiene Handbook. Ideal for use on Foundation Health and Safety courses.

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The Foundation HACCP Handbook
Completeing our range of Handbooks is the Foundation HACCP Handbook, again, following the same proven and effective format. Ideal for use on Foundation HACCP courses.

You can now have a convenient, easy-to-use reference for Food Safety, HACCP and Health and Safety.

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