Tuesday, May 29, 2012

RSPH Level 3 Award in HACCP for Food Manufacturing 19th and 20th July at Linlithgow Rugby Club

Level 3 HACCP


This qualification is primarily aimed at supervisors/ managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers.

Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place.

This Level 3 qualification covers the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, development of the procedures, monitoring of critical control points and corrective actions and the evaluation of the procedures

Outsource Solution place a particular emphasis on workshop activities to establish a robust understanding of the HACCP implementation process.

Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment.

This programme is delivered over two days and assessment is by a 90 minute examination consisting of 45 multiple-choice questions.

Internal Auditing


Syllabus

Background of the BRC Global Standard – Issue 6
BRC Scope
Objectives of Internal auditing
Systems / Compliance / Investigative Auditing
Validation / Verification
Appropriately trained Auditors
Scope of the Internal Audit
Audit Schedule and Risk Assessment
Internal Audits and HACCP
Auditor Skills
The audit trial.
Recording audit information.
Audit Report Writing
Corrective and Preventative Action
Management Review and Continuous Improvement


Course Outcomes
ü Proficiency in undertaking and documenting internal audits.
ü Fulfilling the Fundamental Clause of Internal Auditing of the BRC Global Standard.
ü Effective verification of Quality Management System.
ü Promotes Continual Improvement.
ü Facilitates Effective Management Review.
ü Reduces Customer Complaints.
ü Facilitates good resource management in the Technical Function.

If the above courses are of interest, please email us on the link below
Outsource Solution Email perry@outsourcesolution.co.uk

Friday, February 24, 2012

Phosphate in food is ‘health risk’ that should be labelled, claim researchers

Phosphate in food is ‘health risk’ that should be labelled, claim researchers
Post a commentBy Nathan Gray, 20-Feb-2012

Related topics: Science & Nutrition

Food products with high phosphate contents are damaging to the health of the general public, and as such should be labelled, say researchers behind a new study.


The report – published in Deutsches Ärzteblatt International – selectively reviewed research documenting the links between excessive phosphate and elevated risks of ill health and mortality – calling for a ‘traffic-light’ labelling system to be introduced for foods containing phosphate additives.

The researchers, led by Professor Eberhard Ritz of Nierenzentrum Heidelberg, Germany, reported that elevated serum phosphate concentrations have been found to be correlated with mortality in people with chronic renal failure, while high levels of phosphates in healthy people have been correlated with cardiovascular disease.

Ritz and his colleagues said they believe that “the public should be informed that added phosphate is damaging to health.”

“Furthermore, calls for labelling the content of added phosphate in food are appropriate,” they added.

Phosphates

Natural (organic) phosphate esters are found mainly in protein-rich foods, including dairy products, fish, meat, sausages, and eggs. Ritz and his team explained that these compounds are slowly broken down in the gastrointestinal tract and then slowly resorbed from the intestine.

“About 40% to 60% of the organic phosphate esters consumed in the diet are resorbed,” they said.

However, they noted that the phosphate content of industrially processed food is much higher than that of natural food, because polyphosphates are commonly used as an additive in industrial food production. Such ingredients can legally be added to food as preservatives, acidifying agents, acidity buffers, and emulsifying agents, whilst phosphate salts are also used in foods to intensify flavours, they said.

Phosphate additives also play an especially important role in the meat industry, where they are used as preservatives. They are also used as a component of melting salts in the production of soft cheeses and are found in flavoured soft drinks and powdered products.

“Because of the increased use of food additives, the estimated daily intake of phosphate-containing food additives has more than doubled since the 1990s, from just under 500 mg/day to 1000 mg/day,” said Ritz and colleagues.


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They noted that over 300 food additives have been approved for use in the European Union, with each given a “uniform designation” E number which must be marked on food packaging.

“The labelling requirement is, unfortunately, only qualitative, and not quantitative,” said the researchers. “The consumer ... cannot determine how much phosphate is actually present in each item, as neither the overall phosphate content nor the quantity of added phosphate is indicated.”

‘Need for action’

“In view of the known connection between dietary phosphate and organ calcification in patients with renal failure, as well as the growing realization that phosphate can damage health even in persons with normal kidneys, one may ask whether concrete interventions in health policy ought to be taken now, even though such steps cannot yet be supported by any findings from prospective interventional trials,” said Ritz.

The authors said one important step would be to inform physicians and the public thoroughly about the potential risks to cardiovascular and renal function arising from dietary phosphate consumption. However they added that “comprehensive labelling of phosphate additives in food – ideally, with a “traffic-light” scheme – would also be desirable.”

“The amount of added phosphate, whether low, medium, or high, should be indicated with a green, yellow, or red sign on the package,” they said noting that Finland and the United Kingdom already use similar systems to indicate salt content.

“In order for such measures to be implemented, support should be sought from the food industry, consumer protection organizations, medical societies, and governmental and quasi-governmental entities,” said Ritz and his team.

Source: Deutsches Ärzteblatt International
Volume 109, Issue 4, Pages 49-55; doi: 10.3238/arztebl.2012.0049
“Phosphate Additives in Food—a Health Risk”
Authors: E. Ritz, K. Hahn, M. Ketteler, M.K. Kuhlmann, J. Mann
This content is copyright protected
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Phosphate in food is ‘health risk’ that should be labelled, claim researchers

Food products with high phosphate contents are damaging to the health of the general public, and as such should be labelled, say researchers behind a new study.

http://www.foodnavigator.com/Science-Nutrition/Phosphate-in-food-is-health-risk-that-should-be-labelled-claim-researchers
Keywords: food additive, phosphates, labelling

Wednesday, February 01, 2012





The next course date has been set.



Intermediate Level 3 HACCP course:- 22nd and 23rd March 2012



The above courses will be running at Linlithgow Rugby Club and will run from 0900 to 1700 each day.



The HACCP level 3 RSPH certificated course has plenty of work shop activities and is completed with a 1.5 hour exam set by RSPH. The course aims to ensure that delegates gather the necessary skills and confidence to be able to originate or contribute to HACCP studies. Currently over 50% of delegates attending this course with us have been achieving distinction level. The course includes all the workshop materials and templates, Carol Wallace course book as well as lunch and refreshments both days. Cost £650 + VAT per delegate.

If you require more information or wish to book a place please contact us directly by email:
perry@outsourcesolution.co.uk or complete the web form on www.outsourcesolution.co.uk

RSPH Level 3 HACCP course




The next course date has been set.



RSPH Intermediate Level 3 HACCP course:- 22nd and 23rd March 2012


The course will be running at Linlithgow Rugby Club and will run from 0900 to 1700 each day.



The HACCP level 3 RSPH certificated course has plenty of work shop activities and is completed with a 1.5 hour exam set by RSPH. The course aims to ensure that delegates gather the necessary skills and confidence to be able to originate or contribute to HACCP studies. Currently over 50% of delegates attending this course with us have been achieving distinction level. The course includes all the workshop materials and templates, Carol Wallace course book as well as lunch and refreshments both days. Cost £650 + VAT per delegate






Either email us at perry@outsourcesolution.co.uk or complete a web inquiry form on our web site www.outsourcesolution.co.uk

Monday, January 09, 2012

BRC Issue 6 Training

Dear All

All the best for 2012

As you are aware we have a change to the British Retail Consortium issue which happened on the 1st January 2012. There are some quite significant changes both in standard requirements and the audit protocol. Outsource Solution Ltd did the necessary training in September and is now a British Retail Consortium approved training provider again. As a result we can provide British Retail Consortium certificated training in the change to issue.

These courses include the following:-

Food Training Issue 6

Title

1-day Audit Techniques & Report Writing
1-day Conversion 5-6 for Manufacturers
2-day Conversion 5-6 for Auditors
2-day Understanding Requirements - Vertical Audit Traceability Challenge handout
2-day Understanding Requirements Issue 6
4-day Third Party Auditor

Internal Auditor - 2 Day

We will be running routine courses but it is always helpful to know your requirements.

As normal we will also be running L2 and L3 Certificated HACCP training and L2 and L3 Food Hygiene training at fairly frequent intervals.

Most of the courses will run at Linlithgow rugby club but on site training can also be arranged as required.

We will do our best to provide the training that fits your needs.

Kind regards
Duncan Perry