Food Safety News | About Hygiene, Irelandhttps://www.about-hygiene.com/blog/2024-03-28T16:58:04+00:00Food Safety NewsE-Learning Primary Safety Training in HACCP2020-04-29T14:02:39+00:002024-03-28T16:58:04+00:00abouthygienehttps://www.about-hygiene.com/blog/author/abouthygiene/https://www.about-hygiene.com/blog/e-learning-primary-safety-training-in-haccp/<p>About Hygiene Ltd in conjunction with the EHAI (<a href="https://ehai.ie/courses/about/">https://ehai.ie/courses/about/</a>) are delighted to announce the introduction of Primary Food Safety Programme via Zoom for the period of the COVID19 Pandemic.<a href="https://ehai.ie/courses/about/"></a></p>
<ul>
<li><strong>The Programme is Nationally Accredited by the Environmental Health Officers Association. </strong></li>
</ul>
<p></p>
<p>Now more than ever it is essential for people working in factories, shops, butchers, take aways, catering facilities to understand and demonstrate Good Hygiene especially with this Global Pandemic - COVID19.</p>
<p></p>
<p>We will be delivering Primary Food Safety Programme available across Ireland via ZOOM. Email <a href="mailto:evelyn@abouthygiene.ie">evelyn@abouthygiene.ie</a> to sign up to our next programme. </p>
<p> </p>
<ul>
<li>This Food Safety Course details the HACCP & food handling requirements for food workers (including chefs, cooks, production staff, meat handling, deli staff, supervisors and owners) and includes COVID19 procedures as outlined by HSE/ FSAI.</li>
</ul>
<p></p>
<p>The Training Programme notes are based on the FSAI Training Guides Level 1 & 2. On completion of the examination, successful participants are awarded a certificate from the Environmental Health Association of Ireland. This Certificate is valid for 5 years from the date of issue.</p>
<p></p>
<p><strong>Training Duration </strong></p>
<p>3 x 3 Hours Zoom sessions (approx.)</p>
<p>1 Hour ‘One to One’ Private Oral Exam (via Zoom) </p>
<p><strong></strong></p>
<p><strong>IT Requirements </strong><br/> The learner will require a good internet connection & access to a computer/tablet with a webcam or a video enabled phone. <em>Each session is recorded. The MP4 video session can be emailed to each learner on request</em></p>
<p><strong></strong></p>
<p><strong></strong>For more details see this link below. </p>
<p><a href="https://www.about-hygiene.com/ehai-primary-safety-training-in-haccp/">https://www.about-hygiene.com/ehai-primary-safety-training-in-haccp/</a></p>Food Safety News2017-09-27T11:46:59+00:002021-09-30T11:37:21+00:00abouthygienehttps://www.about-hygiene.com/blog/author/abouthygiene/https://www.about-hygiene.com/blog/food-safety-news/<p>About Hygiene Ltd launch their revamped online training platform</p>
<p></p>
<p>https://learn.about-hygiene.com/</p>What is the Norovirus2017-07-11T19:57:51+00:002017-07-11T19:58:45+00:00abouthygienehttps://www.about-hygiene.com/blog/author/abouthygiene/https://www.about-hygiene.com/blog/what-is-the-norovirus/<p>Norovirus is one of the most common causes of gastroenteritis. Symptoms include - nausea (often sudden onset), vomiting (often projectile) and watery diarrhoea. Symptoms begin around 12 to 48 hours after becoming infected. The illness is usually brief, with symptoms lasting only about 1 or 2 days. Most people make a full recovery within 1-2 days, however some people (usually the very young or elderly) may become very dehydrated and require hospital treatment.</p>
<p><b>What should I do if I think I have norovirus?</b> <br/> You should seek medical advice. More information on norovirus can be found on the <a href="http://www.hpsc.ie/A-Z/Gastroenteric/Norovirus/Factsheets/FrequentlyAskedQuestions/MainBody,2107,en.html" target="_blank" title="Health Protection Surveillance Centre (HPSC) website"><span><span>Health Protection Surveillance Centre (HPSC) website</span></span></a>.</p>
<p><b>How is norovirus spread? </b><br/> Noroviruses are very contagious and can spread easily from person-to-person. Both the faeces and vomit of an infected person contain the virus and are infectious. People infected with norovirus are contagious from the moment they begin feeling ill to 2/3 days after recovery. Some people may be contagious for as long as 2 weeks after recovery.</p>
<p>It is important for people to use good handwashing and other hygienic practices after they have recently recovered from norovirus illness. In addition, noroviruses are very resilient and can survive in the environment (e.g. on surfaces) for many weeks. </p>What is Hepatitis A2017-07-11T19:50:30+00:002017-07-12T01:03:57+00:00abouthygienehttps://www.about-hygiene.com/blog/author/abouthygiene/https://www.about-hygiene.com/blog/what-is-hepetitus-a/<p>Hepatitis A infection is an acute disease of the liver caused by the hepatitis A virus. There are five main hepatitis viruses, referred to as types A, B, C, D and E.</p>
<p>Illness usually starts about 28 days after exposure to the virus, but it can start anytime between 15 and 50 days after infection. The most common symptoms are fever, loss of appetite, nausea, fatigue and abdominal pain, followed within a few days by jaundice. The disease often fails to show the noticeable symptoms or is mild, particularly in children below five years. Jaundice occurs in 70-80% of people aged over 14 years and less than 10% of children younger than six years. Symptoms may last from one or two weeks to many months. Prolonged, relapsing hepatitis for up to one year occurs in 15% of cases. </p>
<p>You should seek medical advice. More information on hepatitis A can be found on the <a href="http://www.hpsc.ie/A-Z/Hepatitis/HepatitisA/Factsheet/" target="_blank" title="Health Protection Surveillance Centre (HPSC) website"><span style=""><span style="">Health Protection Surveillance Centre (HPSC) website</span></span></a>. </p>
<p><b><br/></b></p>
<p><b>How is hepatitis A virus spread? </b><br/> Hepatitis A is a human virus that is primarily spread from person-to-person via the faecal-oral route. The virus is shed in the faeces of infected people. It may also be spread through food that has been contaminated by infected food handlers or by contaminated water. People who have the virus are most infectious in the week or two before onset of symptoms and may be infectious up to one week after onset. </p>Pork & Game Meat Alert - Cook Well2017-07-11T19:12:15+00:002017-07-11T19:44:21+00:00abouthygienehttps://www.about-hygiene.com/blog/author/abouthygiene/https://www.about-hygiene.com/blog/pork-game-meat-alert-1/<p><b>FSAI warns PORK MEAT to be cooked thoroughly to prevent Hepatitis E Virus Infection</b></p>
<p>FSAI advises that pork meat should be cooked thoroughly to prevent hepatitis E virus infection.</p>
<p>In developed countries hepatitis E was traditionally considered to be an infection associated with travel to areas with poor sanitation, however, it is increasingly being recognised as a disease that can be acquired within developed countries. Hepatitis E virus infections have been linked to the consumption of raw or <b>undercooked pork or game meat</b>. Exposure to animals, particularly pigs, has also been reported as another means of acquiring the Hepatitis E Virus.</p>
<p>Hepatitis E virus can result in liver failure in patients with pre-existing liver disease. It may also lead to chronic hepatitis in immunosuppressed patients.</p>
<p>It is a notifiable disease in Ireland at the end of 2015. The Health Protection Surveillance Centre (HPSC) in 2016 reports 90 cases. The FSAI is not aware of any foodborne outbreaks, however, they believe it possible that some of the 90 Irish reported cases could have been because of consumption of undercooked pork meat or liver.</p>Pork & Game Meat Alert2017-07-11T19:12:14+00:002017-07-11T19:13:45+00:00abouthygienehttps://www.about-hygiene.com/blog/author/abouthygiene/https://www.about-hygiene.com/blog/pork-game-meat-alert/<p><b>FSAI warns PORK MEAT to be cooked thoroughly to prevent Hepatitis E Virus Infection</b></p>
<p>FSAI advises that pork meat should be cooked thoroughly to prevent hepatitis E virus infection.</p>
<p>In developed countries hepatitis E was traditionally considered to be an infection associated with travel to areas with poor sanitation, however, it is increasingly being recognised as a disease that can be acquired within developed countries. Hepatitis E virus infections have been linked to the consumption of raw or <b>undercooked pork or game meat</b>. Exposure to animals, particularly pigs, has also been reported as another means of acquiring the Hepatitis E Virus.</p>
<p>Hepatitis E virus can result in liver failure in patients with pre-existing liver disease. It may also lead to chronic hepatitis in immunosuppressed patients.</p>
<p>It is a notifiable disease in Ireland at the end of 2015. The Health Protection Surveillance Centre (HPSC) in 2016 reports 90 cases. The FSAI is not aware of any foodborne outbreaks, however, they believe it possible that some of the 90 Irish reported cases could have been because of consumption of undercooked pork meat or liver.</p>Why Food Safety Management and Training is so important2017-02-10T18:35:49+00:002017-02-16T11:53:48+00:00abouthygienehttps://www.about-hygiene.com/blog/author/abouthygiene/https://www.about-hygiene.com/blog/food-safety-training-dublin-fsai/<p>Have a read of this article from the Journal.ie and understand why Food Safety Management and Training is so important</p>
<p><a class="internal" href="http://jrnl.ie/3225043" target="_blank">http://jrnl.ie/3225043</a></p>Making Food Safety Work for You2017-02-09T20:34:43+00:002023-11-04T13:49:33+00:00abouthygienehttps://www.about-hygiene.com/blog/author/abouthygiene/https://www.about-hygiene.com/blog/haccp-food-safety-training-services/<h1>Making Food Safety Work</h1>
<div class="brochurebg"><img class="img_left" height="130" src="https://www.about-hygiene.com/static/media/uploads/pages/fp1-400x267.jpg" style="float: left;" width="87"/>
<p>About Hygiene Ltd, HACCP Food Safety & Hygiene Training Consultants, was established in 2004.</p>
<p>We assist in the development, implementation and maintenance of HACCP (Hazard Analysis Critical Control Point) Food Safety and Quality Documented Systems to enable food service providers to meet legislative, industry and consumer requirements, and to foster a strong food safety culture among their staff.</p>
<p>HACCP Food Safety Training ensures that people work confidently and efficiently. Our Food Safety training programmes can be taken on-line, at public venues and /or in-company to suit business/ personal requirements. In-house HACCP Food Safety Training is tailored and delivered to meet the client’s specific needs.</p>
<p> </p>
</div>
<div class="brochurebg"><img class="img_left" height="130" src="https://www.about-hygiene.com/static/media/uploads/pages/fsai.png" style="float: left;" width="139"/>
<p>It is a legal requirement that all food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity.</p>
<p>Staff responsible for the development and maintenance of the HACCP procedures receive adequate training in the application of the HACCP Principles - Regulation (EC) No. 852/2004 – Source: FSAI (Food Safety Authority of Ireland).</p>
<p> </p>
</div>Cryptosporidium2016-11-29T20:51:00+00:002023-11-04T14:07:02+00:00abouthygienehttps://www.about-hygiene.com/blog/author/abouthygiene/https://www.about-hygiene.com/blog/cryptosporidium/<h1>What is Cryptosporidiosis?</h1>
<div class="show">
<p>Cryptosporidiosis is a diarrhoeal disease caused by a microscopic parasite (Cryptosporidium). Once an animal or person is infected, the parasite lives in the intestine and passes in the stool. The parasite is protected by an outer shell that allows it to survive outside the body for long periods of time and makes it very resistant to chlorine-based disinfectants. It can survive temperatures greater than 70<sup>o</sup>C. It is found (particularly in water) through the world.</p>
<p><strong>How is cryptosporidiosis spread?</strong> <br/>Cryptosporidium lives in the intestine of infected humans or animals. Millions of parasites can be released in a bowel movement from an infected human or animal. It is therefore found in soil, food, water, or surfaces that have been contaminated with human or animal faeces. It is a common cause of waterborne outbreaks of gastroenteritis. </p>
<p><strong>What are the symptoms of cryptosporidiosis?</strong> <br/>The most common symptom of cryptosporidiosis is watery diarrhoea. Other symptoms include:</p>
<ul>
<li>Dehydration</li>
<li>Weight loss</li>
<li>Stomach cramps or pain</li>
<li>Fever</li>
<li>Nausea</li>
<li>Vomiting</li>
</ul>
<p>Some people with cryptosporidiosis will have no symptoms at all.</p>
<p><strong>How long after infection do symptoms appear?<br/></strong>Symptoms of cryptosporidiosis generally begin 2 to 10 days (average 7 days) after becoming infected with the parasite.</p>
<p><strong>How long will symptoms last?</strong> <br/>In persons with healthy immune systems, symptoms usually last about 1 to 2 weeks. The symptoms may go in cycles in which you may seem to get better for a few days, then feel worse again before the illness ends. It is a mild disease in healthy people. It is often more severe in small children and elderly people and can be very serious in those people who are immunocompromised (such as patients undergoing cancer treatment, those living with HIV). </p>
<p><strong>If you have cryptosporidiosis, how do you limit spread to other people? <br/></strong>Cryptosporidium can be quite contagious. These simple measures will reduce the likelihood of spread:</p>
<ul>
<li>Wash your hands with soap and water after using the toilet, changing nappies, and before eating or preparing food.</li>
<li>Do not swim in recreational water (pools, hot tubs, lakes or rivers, etc.) if you have cryptosporidiosis and for at least 2 weeks after diarrhoea stops. Cryptosporidium can be spread in a chlorinated pool because it is resistant to chlorine.</li>
</ul>
<p><strong>Who is most at risk for cryptosporidiosis?</strong> <br/>People who are most likely to become infected with Cryptosporidium include:</p>
<ul>
<li>Children who attend day care centres, including children in nappies.</li>
<li>Child care workers</li>
<li>Parents of infected children</li>
<li>International travellers</li>
<li>Backpackers, hikers, and campers who drink unfiltered, untreated water</li>
<li>Swimmers who swallow water while swimming in swimming pools, lakes, rivers, ponds, and streams</li>
<li>People who swallow water from contaminated sources.</li>
</ul>
<p><strong>During an outbreak of Cryptosporidiosis, what measures will be taken to protect people's health?<br/></strong>If drinking water is contaminated (or suspected of being contaminated), a Boil Water Notice may be put in place. Householders will be instructed to boil any water that will be used for:</p>
<ul>
<li>Drinking,</li>
<li>Making drinks with water,</li>
<li>Preparation of salads and similar foods, which are not cooked prior to eating,</li>
<li>Brushing teeth and</li>
<li>Making ice.</li>
</ul>
<p>Water should be bought to the boil to make sure the parasite is killed and then left to cool. Do not use ice or cold drinks made with unboiled water.</p>
<p><strong>How should I make up my baby's infant feed?</strong> <br/>Baby feeds should be prepared with tap water that has been brought to the boil once and cooled. Do not use water that has been reboiled several times. At all times, bottled mineral water should not be used to prepare baby feeds as most brands contain concentrations of minerals that are too high for babies.</p>
</div>Camplyobacter2016-11-29T20:46:32+00:002017-02-08T16:15:09+00:00abouthygienehttps://www.about-hygiene.com/blog/author/abouthygiene/https://www.about-hygiene.com/blog/camplyobacter/<h1><strong>What is campylobacteriosis?</strong></h1>
<p>Campylobacteriosis is the commonest form of bacterial gastroenteritis in Ireland. It is caused by a bacterium known as <em>Campylobacter</em>. The illness is casued by the bacterium swallowed (generally through contamination of food or water). Most human illness is caused by one species, called <em>Campylobacter jejuni</em>, but 1% of human campylobacteriosis cases are caused by other species. <em>Campylobacter jejuni</em> grows best at the body temperature of a bird, and seems to be well adapted to birds, which carry it without becoming ill. <em>Campylobacter </em>bacteria are delicate; they cannot tolerate drying and can be killed by oxygen. Freezing reduces the number of <em>Campylobacter </em>bacteria present on raw meat and unlike bacteria such as <em>Salmonella</em>, <em>Campylobacter</em> does not multiply in food. </p>
<p><strong>What are the symptoms of infection?<br/></strong>Most people who become ill develop diarrhoea, abdominal pain and fever within 2-5 days after swallowing the bacterium. The diarrhoea may be bloody and there may be a little nausea but vomiting is uncommon. The illness typically lasts 1 week. Some people may be infected but not have any symptoms. In persons with compromised immune systems, <em>Campylobacter</em> occasionally spreads to the bloodstream and causes a serious life-threatening infection. Campylobacteriosis is a <a href="http://www.hpsc.ie/hpsc/NotifiableDiseases/"><strong>notifiable disease</strong></a> in Ireland.</p>
<p><strong>How is it treated?<br/></strong>Campylobacteriosis almost always resolves without any need for specific medical treatment. While the diarrhoea lasts, patients should drink plenty of fluids. If the illness is more severe, antibiotics can be given which may shorten the duration of symptoms. Your doctor will make the decision about whether antibiotics are necessary.</p>
<p><strong>Are there any complications?<br/></strong>Most people who get campylobacteriosis recover completely within 2 to 5 days, although sometimes recovery can take up to 10 days. Occasionally, arthritis may develop following infection and in very rare instances, a neurological condition known as Guillain-Barré Syndrome may develop. This condition develops when a person's immune system damages its own nerves (outside of the brain and spinal cord) following infection, leading to muscle weakness and sometimes paralysis. It can last weeks or months and most people make a full recovery. Some do go on to develop more chronic weakness and it can, occasionally, lead to death. It is estimated that approximately one in every 1000 reported campylobacteriosis cases leads to Guillain-Barré Syndrome. </p>
<p><strong>How do you become infected? <br/></strong>Most cases of infection come about as a result of handling raw poultry or eating raw or undercooked poultry meat. It doesn't take many bacteria to cause illness (fewer than 500 is enough) and this can mean that even one drop of juice from raw chicken can make a person ill. </p>
<p>As with other gastrointestinal diseases, one common way for infection to be spread is when raw poultry is prepared on work surfaces (including chopping boards) that are used to prepare other foods (such as vegetables or other raw food) without being properly washed with hot water. Infection can then pass from the raw meat to other foods. Drinking contaminated untreated water or unpasteurised milk may also spread campylobacteriosis. Person to person spread is unusual but has been reported. Infection may also be spread from an infected dog or cat.</p>
<p>Outbreaks of campylobacteriosis are rare and when they do occur they tend to be small family outbreaks associated with contaminated food.</p>
<p><strong>How does food or water get contaminated with <em>Campylobacter</em>?<br/></strong>Poultry is very commonly infected with <em>Campylobacter </em>but birds rarely show signs of illness. Infection spreads within flocks through infected drinking water or infected bird droppings. When an infected bird is slaughtered, <em>Campylobacter</em> in the bird's intestines can contaminate the meat.</p>
<p>Unpasteurised milk can become contaminated through contact with an infected cow's udder or contact with manure. Surface water and mountain streams can become contaminated from infected faeces from cows or wild birds. </p>
<p><strong>Tips for Preventing Campylobacteriosis</strong> </p>
<ul type="disc">
<li>Cook all poultry products thoroughly. The meat will be cooked properly when it is no longer pink and the juices from deep inside the meat run clear.</li>
<li>Do not eat poultry that is only partially cooked.</li>
<li>Wash hands with soap before and after preparing or handling raw poultry and meat and before touching anything else.</li>
<li>Prevent cross-contamination in the kitchen by not using the same chopping board for meat/poultry and other foods. Wash all chopping boards, work surfaces and utensils with soap and hot water after preparing raw poultry and meat.</li>
<li>Avoid drinking unpasteurised milk and untreated surface water.</li>
<li>Make sure that people with diarrhoea (especially children) wash their hands carefully and frequently with soap to reduce the risk of spreading infection.</li>
<li>Wash hands with soap after having contact with pets and their droppings.</li>
</ul>Botulism2016-11-29T20:30:36+00:002017-02-08T16:23:32+00:00abouthygienehttps://www.about-hygiene.com/blog/author/abouthygiene/https://www.about-hygiene.com/blog/botulism/<h1><strong>What is botulism?</strong></h1>
<div class="show">
<p>Botulism is caused by a botulinum toxin, which is a poison produced by the bacterium <em>Clostridium botulinum</em>. The bacterium is commonly found in the soil in the form of spores.</p>
<p><strong>What are the symptoms?<br/></strong>Botulism produces a neurological condition affecting the nerves of the body. Symptoms often begin with blurred vision and difficulty in swallowing and speaking, but sometimes diarrhoea and vomiting can occur. The disease can lead to problems with vision, and paralysis. Most cases make a recovery, but the recovery period can be many months. The disease can be fatal in 5-10% of cases. Botulism is a <a href="http://www.hpsc.ie/hpsc/NotifiableDiseases/"><strong>notifiable disease</strong></a> in Ireland.<br/><br/><strong>How do you catch botulism?<br/></strong>The symptoms are caused not by the organism itself, but by eating or breathing in the toxin which the organism releases.</p>
<p><strong><em>Foodborne</em></strong>: Botulism occurs when the spores of the organism <em>Clostridium botulinum</em> have germinated and the bacteria have reproduced in an environment outside the body and produced toxin - this environment is usually a foodstuff. The adult then consumes the toxin itself when they eat the food, and this makes them ill with weakness and paralysis. <em>Clostridium botulinum</em> is an "anaerobic bacterium" which means it can only grow in the absence of oxygen, so botulism in adults tends to occur when the spores have somehow got into an airtight environment such as tins or jars, particularly home-preserved foods which have been preserved in oil. The toxin is destroyed by normal cooking processes.</p>
<p><a href="http://ndsc.newsweaver.ie/epiinsight/s5tfpzsrypt-o9xrfakvvq"><strong><em>Infant botulism</em></strong></a>: is extremely rare (fewer than 80 cases are reported in the US each year) but occurs when the baby ingests spores which germinate to produce the bacterial cells that reproduce in the gut and release toxin. In most adults and older children, this would not happen because the natural defences which have developed in an adult gut would prevent the germination and growth of <em>Clostridium botulinum</em>. In some babies, these defences have not yet developed, and so this gives the infection a chance to get a foothold and produce the toxin. Honey is a recognised cause of infant botulism. As a result, the <a href="http://ndsc.newsweaver.ie/epiinsight/1ou8sau5x7p-o9xrfakvvq"><strong>Food Safety Authority of Ireland advise against giving honey to infants under one year of age</strong></a>.</p>
<p><em>Wound botulism</em>: has the same symptoms as other forms, but occurs when the organisms get into an open wound and are able to reproduce in an "anaerobic" environment. Cases have been known to occur in <a href="http://www.hpsc.ie/A-Z/Hepatitis/InjectingDrugUsers/">people who inject drugs</a>.</p>
<p><strong>How long can you have the infection before developing symptoms?<br/></strong>It is usually a matter of 12-36 hours between exposure to the toxin and the development of symptoms. In infant botulism, a number of days may elapse between ingestion of the spores and the release of the toxin.</p>
<p><strong>How can botulism be prevented or treated?<br/></strong>Antitoxin is available in Ireland which can be given to a patient as an "antidote" to tackle the toxin. In addition, treatment will focus on tackling the symptoms, such as supporting ventilation in the event of respiratory failure.</p>
<p>There is a vaccine against botulism, but there are concerns about its effectiveness and it also has side effects, and so it is not widely used.</p>
<p><strong>How common is botulism?</strong> <strong><br/></strong>Naturally occurring botulism is very rare in Ireland.</p>
<p><strong>Is botulism contagious?<br/></strong>No. Botulism is not spread from one person to another. Drug users can contract the infection if they inadvertently inject the organism, especially if they inject it into a muscle rather than into a vein. It cannot be caught by having sex with or by living with a drug user who has the infection. Likewise infants with botulism cannot give it to other infants.</p>
</div>“Change ahead” – Behaviour Based Food Safety & Quality Training2016-08-12T14:39:10+00:002016-08-12T15:42:21+00:00abouthygienehttps://www.about-hygiene.com/blog/author/abouthygiene/https://www.about-hygiene.com/blog/change-ahead-behaviour-based-food-safety-quality-training/<p><span style="">Delighted to be speaking at the </span>3rd National Food & Drink Business Conference and Exhibition. The must attend event for food professionals will be held at the Citywest Convention Centre on Wednesday 14th of September. Over 2,000 key decision makers from Irelands leading food processing, retail and food service industries will gather to participate in a range of seminars and panel discussions highlighting the key issues facing our industry.</p>
<p>The subejct discussed is </p>
<p><span style="">“</span><strong style="margin: 0px; border: 0px; vertical-align: baseline;">Change ahead” – Behaviour Based Food Safety & Quality Training</strong></p>
<p><strong style="margin: 0px; border: 0px; vertical-align: baseline;"></strong></p>
<p><span style="">Food safety culture, positive mindset/attitude will increase efficiency, empower employees to deliver better food faster for less.</span></p>
<p>The key to success is people. Never under-estimate the power of your people.</p>
<p></p>
<p>Ensure your Team is made of up of Champions and Ambassadors, not Sceptics, Prisoners, or Passengers.</p>
<p></p>
<p style="margin-top: 15px;">“Change ahead” – Behaviour Based Food Safety & Quality Trainin<em style="margin: 0px;">g</em></p>
<p style="margin-top: 15px;"><strong style="margin: 0px;">Presentation Synopsis:</strong></p>
<p style="margin-top: 15px;">Food safety culture, positive mindset/attitude will increase efficiency, empower employees to deliver better food faster for less.</p>
<p style="margin-top: 15px;">The key to success is people. Never under-estimate the power of your people.</p>
<p style="margin-top: 15px; margin-bottom: 0px;">Ensure your Team is made of up of Champions and Ambassadors, not Sceptics, Prisoners, or Passengers.</p>HACCP Food Safety & Hygiene Training Drogheda, Co. Louth2016-07-27T12:18:05+00:002016-07-27T12:18:54+00:00abouthygienehttps://www.about-hygiene.com/blog/author/abouthygiene/https://www.about-hygiene.com/blog/haccp-food-safety-hygiene-training-drogheda-co-louth/<table class="table table-striped">
<tbody>
<tr><th>Course:</th>
<td>
<p><a href="https://www.about-hygiene.com/courses/food-hygiene-haccp-food-safety-training-food-handlers">HACCP Food Safety and Hygiene Training for Food Handlers</a></p>
<p><a href="https://www.about-hygiene.com/courses/food-hygiene-haccp-food-safety-training-food-handlers"></a><a class="btn btn-sm btn-default pull-right" href="https://www.about-hygiene.com/courses/food-hygiene-haccp-food-safety-training-food-handlers">View Details</a></p>
</td>
</tr>
<tr><th>Venue:</th>
<td>Louth Leader Partnership Office, Mayoralty Street, Drogheda</td>
</tr>
<tr><th>Location:</th>
<td>Drogheda</td>
</tr>
<tr><th>Duration:</th>
<td>2.0 day(s)</td>
</tr>
<tr><th>Date(s):</th>
<td>Sept. 5, 2016 9:30 a.m. - 4:30 p.m.<br/>Sept. 12, 2016 9:30 a.m. - 4:30 p.m.</td>
</tr>
<tr><th>Price:</th>
<td>€215.00 per person <br/><br/>
<p><strong>Discounts for Social Welfare Recipients / Medical Card Holders</strong> <br/>A discounts of €20 (for Course Certification) applies for anyone in receipt of a Social Welfare payment or for anyone who holds a Medical Card.</p>
<p><strong>Group Discounts</strong> <br/>Contact the office on 071 964 5111 for more details on group discounts.</p>
</td>
</tr>
</tbody>
</table>
<p><strong>Discount:</strong> Book 3 or more participants and receive a discount of €20.00 per participant</p>
<p><a class="btn btn-primary" href="https://www.about-hygiene.com/booking/126/new">Book Now</a></p>Food Fraud - Whiskey Seized from Crime Gangs2016-05-07T18:00:53+00:002016-05-07T18:02:06+00:00abouthygienehttps://www.about-hygiene.com/blog/author/abouthygiene/https://www.about-hygiene.com/blog/food-fraud-whiskey-seized-from-crime-gangs/<p>Organised gangs are becoming increasingly sophisticated in their use of technology to perpetrate widespread food fraud, according to experts.</p>
<p>A rise in criminal targeting of the food and drink sector is being blamed on the huge mark-ups that can be made by passing off inferior products as premium goods, coupled with the fact that there is little oversight and lenient penalties for those caught.</p>
<p>Concerns about the role organised crime is playing in the endemic diluting of virgin olive oil. Olive oil is recognised by the EU committee on the environment, public health and food safety as the product most at risk of fraud by gangs, in particular Italian crime syndicates. Other foods attracting the interest of organised crime, according to the committee, include fish, milk, honey and rare spices such as saffron.</p>
<p>The committee has warned that it "is concerned about signals indicating that the number of cases is rising and that food fraud is a growing trend reflecting a structural weakness within the food chain." In a draft report,<a class="u-underline" href="http://www.europarl.europa.eu/sides/getDoc.do?pubRef=-//EP//NONSGML+COMPARL+PE-519.759+02+DOC+PDF+V0//EN&language=EN" title=""> </a>it claims that "recent food fraud cases have exposed different types of food fraud, such as replacing key ingredients with cheaper alternatives, wrongly labelling the animal species used in a meat product, incorrectly labelling weight, selling ordinary foods as organic, unfairly using origin or animal welfare quality logos, labelling aquaculture fish as wild, counterfeiting and marketing food past its use-by date."</p>
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<div class="rich-link__image-container u-responsive-ratio"><span style="">Hilary Ross, a lawyer who specialises in food security issues and has contributed and said that the nature of the threat posed by criminal gangs to the food chain was changing. </span><span style="">"In terms of criminal activity they are becoming ingenious," she said. "If one thing is detected they move on to another. But there is not one magical science cure that tests for everything. You have to know what you are looking for."</span></div>
</div>
</div>
</aside><p></p>
<p></p>
<p>Stuart Shotton, a former trading standards officer said <span style="">"A lot of Chinese infants ended up seriously ill and died," and "When you look at the science behind it, someone was clever enough to work out that the way they test to ensure milk is the right quality is through the protein content. Then they figured out that the way protein is measured is by looking at the amount of nitrogen produced, and then figured out that melamine is an excellent source of nitrogen. This is not happening by chance. Someone's actually thought about it."</span></p>
<p>There is a recent global crackdown on organised criminal gangs perpetrating food fraud, Operation Opson III, had uncovered tens of thousands of fake chocolate bars: "This shows that they are moving beyond just substitution – changing one element of a food. It's making something look like something else altogether."</p>
<p>New threats posed by criminal gangs meant regulators needed to change their game have they have <span style="">to think like the criminals - looking for opportunities to make maximum money.</span></p>
<p><span style="">Failure to act could have serious health consequences.</span></p>Choosing a Food Safety Training Consultants2016-03-30T13:18:14+00:002017-02-08T16:23:32+00:00abouthygienehttps://www.about-hygiene.com/blog/author/abouthygiene/https://www.about-hygiene.com/blog/choosing-a-food-safety-training-consultants/<h3><b><img alt="Food Safety and Hygiene Traning Consultants" height="256" src="https://www.about-hygiene.com/static/media/uploads/.thumbnails/food_safety_banner-750x295.jpg/food_safety_banner-750x295-650x256.jpg" style="vertical-align: middle;" title="Food Safety and Hygiene Training Consultants" width="650"/></b></h3>
<h3><b>Choosing About Hygiene Ltd, Food Safety & Hygiene Training Consultants</b></h3>
<p>About Hygiene Ltd, is an <b>approved a Quality Assured QQI Training Provider</b> (formally FETAC). QQI is a state agency established by the<a href="http://www.qqi.ie/Publications/Qualifications%20and%20Quality%20Assurance%20Act%202012.pdf"> Quality Assurance and Qualifications (Education and Training) Act 2012 </a>with a board appointed by the Minister for Education and Skills. QQI validate education and training programmes and make extensive awards in the Further Education and Training sector. QQI are responsible for reviewing the effectiveness of quality assurance in further and higher education providers in Ireland.</p>
<h3><b>Does About Hygiene Ltd, Food Safety & Hygiene Training Consultants have appropriate food safety qualifications?</b></h3>
<ul>
<li>All tutors have a background in food safety (to the <a href="https://www.fsai.ie/WorkArea/DownloadAsset.aspx?id=784" title="Guide to Food Safety Training – Level 3: Food Safety Skills for Management">FSAI Training Guide Level 3</a>)</li>
<li>All tutors have relevant experience in the food industry </li>
<li>All tutors have knowledge of how people learn and have accredited training skill</li>
</ul>
<h3><b>Can About Hygiene Ltd, Food Safety & Hygiene Training Consultants provide follow-up support?</b></h3>
<p>Post training follow-up is beneficial and is always provided to assist in putting the training theory into practice in the workplace and to clarify any issues that may have arisen since the training took place.</p>
<h3><b>Is management participation encouraged?</b></h3>
<p>About Hygiene Ltd, Food Safety and Hygiene Training Consultants actively encourage Management involvement. It is crucial to the success of the training. It is important that our trainers and management work together to ensure that all food safety aspects relating to the business are addressed in the course.</p>
<h3><b>What do some of their previous clients say about them?<br/> </b></h3>
<p>See our Testimonial page and current testimonials are freely available. Please contact any previous clients, learners for their opinions. Feedback is actively encouraged to enhance our training programme. <br/> <b></b></p>
<h3><b>Is About Hygiene Ltd, Food Safety & Hygiene Training Consultants interested in identifying your specific needs?</b></h3>
<p>We will spend time with you, listen to you and explain the best method of meeting your requirements.<br/> <b></b></p>
<h3><b>Can About Hygiene Ltd, Food Safety & Hygiene Training Consultants show training aids or previous work?<br/> </b></h3>
<p>Training Aids can be provided as an indication of the quality of our training you can expect to receive. In-company training is tailored to suit business and learner needs.</p>
<h3><b>How often does food hygiene training have to be done?</b></h3>
<p><b></b><span>There is no frequency set out in legislation for training. It is up to food businesses to decide when the staff require refresher training.</span></p>
<h3><b>What does the enforcement officer (e.g. environmental health officer) look for when assessing food safety training?<br/> </b></h3>
<p>The enforcement officer will not necessarily want to see a certificate from a particular training course; rather, they will observe the hygiene practices and verify the food safety knowledge of staff. They may ask to see food safety records or ask about the food safety training that has been provided.</p>Recalling Aldi "Ginger Nuts"2016-03-30T08:33:06+00:002016-03-30T12:08:07+00:00abouthygienehttps://www.about-hygiene.com/blog/author/abouthygiene/https://www.about-hygiene.com/blog/recalling-aldi-ginger-nuts/<p><img alt="Ginger Nuts recalled" height="142" src="https://www.about-hygiene.com/static/media/uploads/.thumbnails/poor_ginger_nuts.jpg/poor_ginger_nuts-403x142.jpg" style="float: left;" title="Ginger Nuts Recall" width="403"/>Baketime Ltd. is recalling on a precautionary batches of ginger nuts, produced for Aldi, as they have been manufactured in unhygienic conditions. </p>
<p>Belmont Biscuits Ginger Nuts; pack size: 300 g; product code: 43320</p>
<p>L16047, L16048, L16061, L16062, L16068, and L16069</p>What are the food safety requirements for a food businesses?2016-03-29T13:50:56+00:002016-03-30T08:35:55+00:00abouthygienehttps://www.about-hygiene.com/blog/author/abouthygiene/https://www.about-hygiene.com/blog/what-are-the-food-safety-requirements-for-a-food-businesses/<p><img height="166" src="https://www.about-hygiene.com/static/media/uploads/pages/.thumbnails/baker.jpg/baker-290x400.jpg" style="float: left;" width="120"/><span style="">Every business, artisan, small, medium or large must implement HACCP Food Safety Management System?</span></p>
<p></p>
<h3><b>How do I implement a HACCP Food Safety Management System?</b></h3>
<p>You must ensure first ensure you have the PRE-REQUISITE PROGRAMME in place.</p>
<h3><b>What is a "PRE-REQUISITE" Programme?</b></h3>
<p>The Pre-Requisite Programme simply means that the business follows Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP) in a documented way under the following headings:</p>
<p></p>
<p></p>
<p>- supplier control</p>
<p><img height="193" src="https://www.about-hygiene.com/static/media/uploads/.thumbnails/shutterstock_115375873.jpg/shutterstock_115375873-290x193.jpg" width="290"/>- personal hygiene and training</p>
<p>- cleaning and sanitation, </p>
<p>- maintenance, </p>
<p>- pest control, </p>
<p>- plant and equipment, </p>
<p>- premises and structure, </p>
<p><img height="200" src="https://www.about-hygiene.com/static/media/uploads/.thumbnails/48193_for_slider.jpg/48193_for_slider-290x200.jpg" width="290"/>- services, </p>
<p>- waste management, </p>
<p>- zoning/separation of areas</p>
<p>Keeping of records in relation to the Pre-Requisites is essential as part of implementing a Food Safety Management System in place and is considered an essential foundation upon which HACCP is 'built'.</p>
<h3><b>My business has the PRE-REQUISITE PROGRAMME in place. How do I implement a HACCP Food Safety Management System?</b></h3>
<p>There are five preliminary steps and then a further 7 steps known as "<strong>The 7 Principles of HACCP</strong>".</p>
<h3><b><img height="434" src="https://www.about-hygiene.com/static/media/uploads/pages/.thumbnails/fp1-400x267.jpg/fp1-400x267-290x434.jpg" width="290"/>1. </b><b>Assemble HACCP team</b></h3>
<ul>
<li>The food operation should assure that the appropriate product specific knowledge and expertise is available for the development of an effective HACCP plan. Optimally, this may be accomplished by assembling a multidisciplinary team. Where such expertise is not available on site, expert advice should be obtained from other sources, such as, trade and industry associations, independent experts, regulatory authorities, HACCP literature and HACCP guidance (including sector-specific HACCP guides). It may be possible that a well-trained individual with access to such guidance is able to implement HACCP in-house.</li>
<li>The scope of the HACCP plan should be identified. The scope should describe which segment of the food chain is involved and the general classes of hazards to be addressed.</li>
</ul>
<h3><b><img height="220" src="https://www.about-hygiene.com/static/media/uploads/.thumbnails/shutterstock_115193092.jpg/shutterstock_115193092-290x220.jpg" width="290"/>2. Describe the product/process</b></h3>
<ul>
<li>A full description of the product should be drawn up, including relevant safety information such as: composition, physical/chemical structure (including Moisture Content, Acidity, etc.), heat treatment, freezing, brining, smoking, etc. for elimination/reduction of hazards), packaging, durability and storage conditions and method of distribution.</li>
<li>Within businesses with multiple products, for example, catering operations, it may be effective to group products with similar characteristics or processing steps, for the purpose of development of the HACCP plan.</li>
</ul>
<h3><b><img height="180" src="https://www.about-hygiene.com/static/media/uploads/.thumbnails/calorie_allergen_menu.jpg/calorie_allergen_menu-401x180.jpg" width="401"/>3. Identify intended use</b></h3>
<ul>
<li>The intended use should be based on the expected uses of the product by the end user or consumer. In specific cases, vulnerable groups of the population, e.g. institutional feeding, may have to be considered.</li>
</ul>
<h3><b><img class="img_left" height="304" src="https://www.about-hygiene.com/static/media/uploads/.thumbnails/process_flow.jpg/process_flow-300x304.jpg" width="300"/>4. Construct flow diagram</b></h3>
<ul>
<li>The flow diagram should be constructed by the HACCP team. The flow diagram should cover all steps in the operation for a specific product. The same flow diagram may be used for a number of products that are manufactured using similar processing steps.</li>
<li>When applying HACCP to a given operation, consideration should be given to steps preceding and following the specified operation.</li>
</ul>
<h3><b>5. On-site confirmation of flow diagram</b></h3>
<ul>
<li>Steps must be taken to confirm the processing operation against the flow diagram during all stages and hours of operation and amend the flow diagram where appropriate. The confirmation of the flow diagram should be performed by a person or persons with sufficient knowledge of the processing operation.<b></b></li>
</ul>
<h3><b><img height="117" src="https://www.about-hygiene.com/static/media/uploads/.thumbnails/handwash.jpg/handwash-290x117.jpg" width="290"/></b></h3>
<h3><b>6. List all potential Hazards and consider C</b><b>ontrols - </b><b>PRINCIPLE 1</b></h3>
<ul>
<li>The HACCP team should list all of the hazards that may be reasonably expected to occur at each step of production, processing, manufacture, and distribution until the point of consumption.</li>
<li>The HACCP team should next conduct a hazard analysis to identify for the HACCP plan, which hazards are of such a nature that their elimination or reduction to acceptable levels is essential to the production of a safe food.</li>
<li>In conducting the hazard analysis, wherever possible the following should be included the likely occurrence of hazards and severity of their adverse health effects. Consideration should be given to what control measures, if any exist, and the controls that can be applied to each hazard. More than one control measure may be required to control hazards and more than one hazard may be controlled by a specified control measure.</li>
</ul>
<h3><b><img height="134" src="https://www.about-hygiene.com/static/media/uploads/slides/.thumbnails/haccp_food_safety_record_keeping.jpg/haccp_food_safety_record_keeping-350x134.jpg" width="350"/></b></h3>
<h3><b>7. Determine Critical Control Points - </b><b>PRINCIPLE 2</b></h3>
<ul>
<li>There may be more than one CCP or there may no CCP’s. The determination of a CCP in the HACCP system can be facilitated by the application of a CCP decision tree. Training in the application of the decision tree is recommended.</li>
</ul>
<h3><b>8. Establish Critical Limits - </b><b>PRINCIPLE 3</b></h3>
<ul>
<li>Critical limits must be specified, measurable and validated for each Critical Control Point. Criteria often used include measurements of temperature, time, moisture level, sensory parameters such as visual appearance and texture.</li>
</ul>
<h3><b>9. Establish a Monitoring - </b><b>PRINCIPLE 4</b></h3>
<ul>
<li>
<p>Monitoring is the scheduled measurement or observation of a CCP and their critical limits. The monitoring procedures must be able to detect loss of control at the CCP.</p>
</li>
</ul>
<h3><b>10. Establish Corrective Actions - </b><b>PRINCIPLE 5</b></h3>
<ul>
<li>Specific corrective actions must be developed for each CCP in the HACCP system in order to deal with deviations when they occur. The actions must ensure that the CCP has been brought under control. Actions taken must also include proper disposition of the affected product. Deviation and product disposition procedures must be documented in the HACCP record keeping.</li>
</ul>
<h3><b><img height="290" src="https://www.about-hygiene.com/static/media/uploads/.thumbnails/shutterstock_218246722.jpg/shutterstock_218246722-290x290.jpg" width="290"/></b></h3>
<h3><b>11. Establish Verification Procedures - </b><b>PRINCIPLE 6</b></h3>
<ul>
<li>
<p>Establish procedures for verification. Verification and auditing methods, procedures and tests, including random sampling and analysis, can be used to determine if the HACCP system is working correctly. The frequency of verification should be sufficient to confirm that the HACCP system is working effectively. Verification should be carried out by someone other than the person who is responsible for performing the monitoring and corrective actions. Where certain verification activities cannot be performed in house, verification should be performed on behalf of the business by external experts or qualified third parties. Examples of verification activities include:</p>
<ul>
<li>
<p>Review of the HACCP system and plan and its records;</p>
</li>
<li>
<p>Review of deviations and product dispositions;</p>
</li>
<li>
<p>Confirmation that CCP’s are kept under control.</p>
</li>
<li>
<p>Where possible, validation activities should include actions to confirm the efficacy of all elements of the HACCP system.</p>
</li>
</ul>
</li>
</ul>
<h3><b><img height="200" src="https://www.about-hygiene.com/static/media/uploads/.thumbnails/haccp_food_safety.jpg/haccp_food_safety-290x200.jpg" width="290"/></b></h3>
<h3><b>12. Establish Documentation and Record Keeping - </b><b>PRINCIPLE 7</b></h3>
<ul>
<li>Efficient and accurate record keeping is essential to the application of a HACCP system. HACCP procedures should be documented. Documentation and record keeping should be appropriate to the nature and size of the operation and sufficient to assist the business to verify that the HACCP controls are in place and being maintained. Expertly developed HACCP guidance materials (e.g. sector-specific HACCP guides) may be utilised as part of the documentation, provided that those materials reflect the specific food operations of the business.</li>
</ul>
<p></p>
<h4><img height="118" src="https://www.about-hygiene.com/static/media/uploads/.thumbnails/on_line.jpg/on_line-300x118.jpg" width="300"/></h4>
<h4><strong>If you are still unsure contact the office </strong></h4>
<h4><strong>Telephone 00 353 71 96 45 111 or</strong></h4>
<h4><strong>E-Mail: info@abouthygiene.ie</strong></h4>Food Safety and Residential & Community Care Settings2016-03-29T13:37:17+00:002016-03-30T08:36:07+00:00abouthygienehttps://www.about-hygiene.com/blog/author/abouthygiene/https://www.about-hygiene.com/blog/food-safety-and-residential-community-care-settings/<h3><b>What are the Food Safety Requirements for a Residential Care Setting?</b></h3>
<p><img height="142" src="https://www.about-hygiene.com/static/media/uploads/.thumbnails/nursing_home_food_safety.jpg/nursing_home_food_safety-120x142.jpg" style="float: left;" width="120"/></p>
<p>Where a residential care setting provides food to people in their care, relevant staff are required to have food safety training. This is recommended by the Environmental Health Association of Ireland (EHAI).</p>
<h3><b>What Food Safety Course is recommended for Care Assistants, Allied Health Professionals, Housekeeping Personnel?</b></h3>
<p>Care Assistants, Allied Health Professionals, Housekeeping Personnel should have received at least a 3-hour food safety awareness course i.e. Food Hygiene Awareness Training (FSAI) Level 1 should be undertaken by workers who might serve the food /drinks only or responsible for housekeeping task where food is stored, prepared and/or served. About Hygiene Ltd, organises Food Hygiene & Allergen Awareness Food Safety Courses for staff. See events for current courses. </p>
<h3><b>What Food Safety Course is recommended for the Cook/ Chef?</b></h3>
<p>The people that work more closely with food (i.e. cook, food preparation, supervisor of deliveries and or collection of food, managers) should have the QQI (formally FETAC) Level 4 Food Safety & Hygiene Training programmes or EHAI equivalent Primary Food Handlers Certificate (even if the service is bringing in prepared food). The supervisor/manager should be trained. About Hygiene delivery both QQI Level 4 Food Safety Course and Primary Food Handlers Certificate courses. See events for currents courses. </p>
<h3><b>Does the Residential Care Provider need to HACCP (Hazard Analysis & Critical Control Point) Food Safety System?</b></h3>
<p>Yes, implementing a HACCP System for a Residential Care Provider is a <b>very simple process</b>. </p>
<p>HACCP is a system that allows you to identify and control any hazards that could lead to food poisoning illness, harm or injury during the preparation and service of food. It involves identifying what can go wrong, planning to prevent issues and documenting good practice.</p>
<h3><b>How can Residential Care Provider meet Food Safety Legal Requirements?</b></h3>
<p><img height="142" src="https://www.about-hygiene.com/static/media/uploads/.thumbnails/safe-catering.jpg/safe-catering-200x142.jpg" width="200"/>To meet HACCP legal requirements, purchase the Food Safety Authority of Ireland's (FSAI) "SafeCatering" pack and then your businesses will comply with its Food Safety legal requirements. </p>
<p>The pack provides guidance needed for the day to day kitchen management and comes complete with records required to prove your business prepares and serves safe food. To get a the “SafeCatering” pack see "www.fsai.ie" or contact ourselves or your Local Environmental Office for advice. The cost the “SafeCatering” is €70.00. </p>
<p>This is recommended by the HIQA, EHAI and the FSAI.</p>
<h3><b>What is the Food Safety requirements for Managers/Owners?</b></h3>
<p>Managers, Owners, need to be able to manage HACCP systems. They should also have a good understanding of how to implement a HACCP Programme for their workplace - understand the requirements of the “SafeCatering” Pack.</p>
<p>All food businesses are required by law to have a food safety management system in place based on the principles of HACCP (Hazard Analysis & Critical Control Point).</p>
<h3><b>What can About Hygiene Ltd, do for you? (that's free)</b></h3>
<p><img height="105" src="https://www.about-hygiene.com/static/media/uploads/.thumbnails/istock_000004108445medium.jpg/istock_000004108445medium-150x105.jpg" width="150"/>Contact About Hygiene Ltd, HACCP Food Safety Training Consultants can be contacted for free HACCP Food Safety Advice and Guidance.</p>
<p><b>Telephone the office @ 071 9645111 - </b><b>Ask for Evelyn or Fiona. </b></p>
<p> </p>What is HACCP Food Safety?2016-03-29T13:29:36+00:002016-03-30T08:34:54+00:00abouthygienehttps://www.about-hygiene.com/blog/author/abouthygiene/https://www.about-hygiene.com/blog/what-is-haccp-food-safety/<h3><b><img alt="HACCP Management Training" height="56" src="https://www.about-hygiene.com/static/media/uploads/.thumbnails/haccp_food_safety.jpg/haccp_food_safety-120x56.jpg" style="vertical-align: middle;" title="HACCP Food Safety & Hygiene Management" width="120"/></b></h3>
<h3><b>What is HACCP?</b></h3>
<p>Hazard Analysis and Critical Control Point (HACCP) is an internationally recognised system for reducing the risk of safety hazards in food.</p>
<p><br/>A HACCP System requires that potential hazards are identified and controlled at all points in your process. This includes examining biological, chemical, allergen and/or physical hazards in your business. Although it might sound complicated, the principles are quite simple. The important point is the food safety management procedures in place are appropriate for your business and generic.</p>
<p>HACCP Food Safety Management involves looking closely at what your business process is and what could go wrong during the working day. You identify the ‘critical control points’ – and these are the places in the business where targeted measurable controls are required to prevent hazards or reduce them to an acceptable level to ensure your food is always safe. These controls are combined with good hygiene procedures throughout the business and includes controls needed for staff to following such as personal hygiene, cleaning, pest & waste management.</p>
<h3><b>Do I need to implement HACCP?</b></h3>
<p>These procedures may not be necessary in some businesses with very simple processes. In this case, businesses can comply with the legal requirement by following good hygiene practice. They would still need to comply with the other requirements and the correct training can help you identify what you need to do. There is a very easy to follow pack produced by the Food Safety Authority of Ireland (FSAI) that can help you further and you can also contact your Local Environmental Office for advice.</p>
<p>You should must register your business premises with your local authority. If you are going to open new business premises, you should register them at least 28 days before opening. Make sure your Local Environmental Office always has up-to-date information about your premises and tell then if what you do in your business changes significantly.</p>
<h3><b>Do I need to train my staff?</b></h3>
<p>Food businesses must make sure that any staff who handle food are supervised and instructed and/or trained in food hygiene in a way that is appropriate for the work they do. The person or people responsible for developing and maintaining the business’s food safety management procedures, based on the principles of HACCP must have received adequate training to enable them to do this.</p>Do we complain too much?2016-03-22T11:55:18+00:002016-04-01T10:23:54+00:00abouthygienehttps://www.about-hygiene.com/blog/author/abouthygiene/https://www.about-hygiene.com/blog/do-we-complain-to-much/<p><span>It seems in Ireland we do complain. The Food Safety Authority of Ireland actively encourages consumers to make complaints and they will investigate every complaint! </span></p>
<p><span>The latest figures from the FSAI show that they received 2,739 food complaints in 2015, coincidently 1 more than the 2014. This figures bear out Prof. Sheridan’s logic. </span></p>
<p>The common complaints raised with the food safety authority of Ireland where reports of food unfit to eat, to non-display of allergen information with</p>
<p>- 1,052 complaints on unfit food</p>
<p>- 643 complaints on hygiene standards</p>
<p>- 510 complaints on suspect food poisoning</p>
<p>- 192 complaints on incorrect information on food labelling</p>
<p>- 42 complaints on non-display of allergen information</p>
<p>- 342 general food safety concerns which included</p>
<p><span>Food were found contaminated with </span><strong>dead insects</strong><span> and </span><strong>metal</strong><span>, as well as other foreign objects e.g. </span><strong>an animal tooth</strong><span> in jam; </span><strong>a beetle</strong><span> in a burger bun; </span><strong>a worm</strong><span> in a chicken nugget; </span><strong>a metal screw</strong><span> in a cake; </span><strong>a snail in pick ‘n’ mix sweets</strong><span>; and a sharp piece of </span><strong>glass</strong><span> in frozen peas, undercooked food being served, out-of-date food being sold in retail outlets; mouldy bread being used to make sandwiches and strange tastes coming from food.</span></p>
<p><span>You’ll be pleased to hear that all complaints received by the FSAI were followed up and investigated by enforcement officers throughout the country. </span></p>
<p><span>In 2015, 90 food business where issued with 90 Closure Orders and 16 Prohibition order served. </span></p>
<p><span>In January 2016 a Waterford stallholder was prosecuted for food hygiene offences and costs and fines totalled €4,945.00. In the same month a Donegal butcher ended up in court and costs and fines totalled €3,050.00. </span></p>