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Highfield
Giveaway
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Free
books
We
would like to offer the first 100 customers who send an email (remember
to include address details) request to csprenger@highfield.co.uk
a free copy of the new Intermediate HACCP book (launches November)
or the Question of Health and Safety (launches September) with a
retail value of £14.95.
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| Highfield
News |
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4
of Highfields students obtain RIPH Award
Each
year the Royal Institute of Public Health conducts a prize giving
ceremony for the highest achievers in each of its certificates and
Diplomas. Over the last year four Highfield delegates have achieved
the highest grades.
Highfield win the FSA Safer Food Better Business Contract
Highfield
have been contracted by the Food Standards Agency to develop a Safer
Food Better Business coaching course. This course is being rolled
out to Local Authorities around the UK.
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| Food
safety news..... |
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Bob
Hutson and Richard Sprenger, two of Highfield's experts, look into
food safety issues. |
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Hygiene
issues are one of the key drivers for choice of restaurant by the
consumer
Hygiene
is a key driver influencing customers' choice of restaurant. 70%
of customers say that they would not return to a restaurant they
considered unhygienic, even if the quality and price of the food
was good. Dirty crockery and cutlery is the most off-putting problem
across Europe, followed by dirty kitchens and toilets.
Back
to Top :: Read
more....
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Outside
Catering Fails Food Safety Checks
Many takeaway outlets at popular events are putting consumers'
health at risk because of very poor control of hygiene standards.
"Which?" researchers have found that only one-third of
foods tested reached acceptable food safety standards. Bacterial
contamination levels at expensive prestigious events were worse
than at those at the lower end of the market.
Back
to Top :: Read
more....
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The
safe thawing of frozen meat and poultry
Although
the thawing of high-risk food is best carried out under refrigeration,
the case for raw meat and poultry is not so clear. Proponents of
thawing frozen poultry in refrigerators claim that this is necessary
to prevent the growth of pathogens as the bird thaws.
Back
to Top :: Read
more....
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Salmonella
Warning over Spanish Lettuce
Imported
Spanish vegetables are being watered with untreated sewage in parts
of Spain. Increasing numbers of farmers in the vegetable-growing
region of Murcia are resorting to untreated sewage if clean irrigation
water is not available. Recent UK and Finland Salmonella outbreaks
have been linked to salads including Spanish lettuce.
Back
to Top :: Read
more....
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European
outbreak of Salmonella Stourbridge associated with goat's milk
S
Stourbridge is a rare serotype with 80 cases reported between 1999
and 2004, 61 of which were in France. Between April and July 2005
the following cases were reported
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to Top :: Read
more....
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Over
2,000 cases of Salmonella Hadar in Spain
As
at 8 August 2005, 2,138 cases of Salmonella Hadar, were reported
in Spain as a result of consuming contaminated pre-cooked vacuum-packed
roast chicken.
Back
to Top :: Read
more....
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| Health
and safety news..... |
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David
Amess, one of Highfield's experts, looks into key health and safety
issues. |
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Providing
Information, Instruction & Training: Is There Any Value in it?
You've
identified your training needs, provided the training and instruction
in an appropriate form to meet that need, now all you have to do
is ensure that all your hard work has had the desired effect. In
this third and final article, we examine the importance of evaluating
and monitoring the effectiveness of training.
Back
to Top :: Read
more....
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New
Fire Safety Regime for 2006
Fire
safety legislation has become complex and tangled over many years.
2006 will see the implementation of The Regulatory Reform (Fire
Safety) Order, an attempt to consolidate or remove fire-related
safety requirements from over 70 different pieces of existing legislation.
However, is the modern risk-based approach to legislation the right
approach to take for issues such as fire safety?
Back
to Top :: Read
more....
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Partners
Fined for Asbestos Exposure
Following
our article on the Asbestos at Work Regulations in our February
newsletter comes news of a prosecution involving ten partners in
a firm of estate agents in North Wales.
Back
to Top :: Read
more....
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| Product
news.... |
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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.
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Office
Health and Safety
Launch
January 06
This
45 minute course includes 30 minutes of office specific Health and
Safety training and a 15 minute DSE Assessment.
Many organisations either forget about health and safety training
for their office based team or send them on courses of which 90%
of the information is inappropriate. At last there is a course that
gives office team members the relevant training for the their specific
roles.
The
course covers:
Legal
duties,
Accidents and injuries,
Slips, trips and falls,
Manual Handling,
Hazard Spotting,
Fire,
Safety signs.
At
the end of the programme the user will have to answer 10 multiple
choice questions.
Back
to Top
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Question
of Health and Safety
Launch
September 05
Following
on from the success of our Question of Hygiene Highfield have created
a book to use in conjunction with the Foundation Health and Safety
handbook to offer the complete training aids for Foundation training.
Test the effectiveness of training with this full colour knowledge
assessment book, packed with entertaining and challenging exercises
and questions for staff to complete. Provides a record of training.
Back
to Top
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Intermediate
HACCP book
Launch November 05
Intermediate HACCP is written by Carol Wallace, the co-author of
the UK's most successful HACCP books.
This book is designed for Managers, Supervisors and HACCP team members
who are responsible for the implementation of HACCP systems.
Although it is based on the CODEX principles of HACCP, it will include
a considerable amount of advice on the process-led HACCP systems
for catering and retail operations. It will also be invaluable to
persons sitting Intermediate HACCP examinations of any of the awarding
bodies.
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Newsletter
November 05