Food Safety

BRC Issue 6

2011-07-28T19:42:00.002+01:00

BRC Issue 6 TrainingOutsource Solution will be providing BRC Issue 6 training. The training courses will start in September after we have completed the Train the Trainer issue 6 course which is one of the first to be run. Training can be provided as BRC approved training or as general awareness training. Although the standard has reduced in the number of clauses there are some significant changes

Food Technical Managers

2011-06-24T13:00:00.004+01:00

Food Technical ManagersWe have had a number of enquiries regarding Food Technical Positions. These are from both food manufacturing companies and from individuals looking for new technical positions. These enquiries have generally been in Scotland. We are happy to try and match companies with Technical staff that are looking for employment.Let us know and we try to assist.

German Ecoli Outbreak

2011-06-24T12:28:00.001+01:00

Lessons from the German E. Coli OutbreakEpisode highlights need to identify virulence gene, scientist saysGermany’s recent enormous E. coli outbreak points to the need to better identify and understand the virulence genes involved with this pathogen, said Pina Fratamico, PhD, a lead researcher at the U.S. Department of Agriculture’s Center for Food Safety who has worked to draw attention to

Large outbreak of haemolytic uraemic syndrome caused by E. coli in Germany – important advice for travellers

2011-05-28T12:46:00.000+01:00

Large outbreak of haemolytic uraemic syndrome caused by E. coli in Germany – important advice for travellers26 May 2011The Health Protection Agency (HPA) is aware that Germany is currently experiencing a large outbreak of haemolytic uraemic syndrome (HUS), which is a serious complication from verocytotoxin-producing E. coli (VTEC) infection that requires hospitalisation. Since the second week of

HACCP Level 3, Issue 6 BRC, ISO22000

2011-02-06T19:43:00.003Z

The next course dates have been set.Intermediate Level 3 HACCP course:- 31st March and 1st April50% funding could be available, see below.The above 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

Dioxins in Eggs

2011-01-07T20:12:00.001Z

German authorities have blocked meat and eggs sales from some 4,700 farms across the country after it was revealed that chickens and pigs had eaten feed contaminated with dangerous levels of dioxins.What are dioxins and why are they dangerous?According to the World Health Organization, dioxins are a group of highly toxic, chemically-related compounds.Dioxins can occur through natural processes

HACCP and Internal Audit Training

2011-01-06T18:48:00.003Z

The next course dates have been set.Intermediate Level 3 HACCP course:- 24th and 25th JanuaryBritish Retail Consortium Internal Auditing Course:- 26th JanuaryThe 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

2009 Scottish local authority food testing report

2010-10-11T14:33:00.001+01:00

A Report by the Scottish Food Enforcement Liaison Committee’sResearch Working Group:- 2009 local authority food testing report.

National Britannia BRC Suspension

2010-10-11T11:03:00.002+01:00

BRC Suspension of NB CertificationThe BRC formally suspended BRC recognition of NB Certification (also known asNational Britannia) from auditing against all BRC Global Standard certificationschemes on the 24th September 2010.The Accreditation of NB Certification has also been suspended by their AccreditationBody UKAS.The BRC Compliance Manager Karen Betts will be working closely with

Food Standards Agency Guidance (219 guidance documents)

2010-09-01T20:34:00.005+01:00

The following link gives you direct access to 219 guidance documents published by the Food Standards Agency:-http://www.food.gov.uk/multimedia/pdfs/fsapublishedguidancemar10.pdf

HACCP Validation Resources

2010-08-31T19:07:00.003+01:00

The National Advisory Committee on Microbiological Criteria for Foods (NACMCF):- http://www.fsis.usda.gov/About_FSIS/NACMCF/index.aspAdvisory Committee on the Microbiological Safety of Food (ACMSF):- http://acmsf.food.gov.uk/The Codex Alimentarius Commission was created in 1963 by FAO and WHO to develop food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO

Clostridium estertheticum

2010-08-31T18:37:00.000+01:00

Spoilage of beef, lamb and venison by psychrophilic and psychrotrophic clostridial species renders meat unacceptable resulting in financial losses and reduced consumer confidence. A number of clostridial strains, including Clostridium algidicarnis, Clostridium algidixylanolyticum, Clostridium estertheticum, Clostridium frigidicarnis and Clostridium gasigenes, have been implicated in red meat

2010 infections in Scotland

2010-08-30T19:15:00.000+01:00

Viral and protozoal pathogens up to Week 32, 2010NorovirusDuring the first 32 weeks of 2010, 2654 reports of norovirus (NV) were received at HPS, an increase of 1632 (160%) compared to the same period in 2009 when there were 1022 reports. This large increase is due to the large number of reports in the first 12 weeks of the year.During the first half of 2010, 274 general outbreaks of NV were

Carnoustie Team is 'Top of the class'

2010-07-25T15:25:00.003+01:00

Co-Operative Farms Carnoustie Team is ‘Top of the Class’By Bill LongairCongratulations must go to four of Carnoustie’s team who have recently sat the intermediate level 3 HACCP course with all four candidates achieving distinction level.This sees our sites ongoing commitment to build a robust internal audit team able to independently meet the challenges of supply into the fresh produce

legislation link for FSA

2010-06-30T16:40:00.002+01:00

http://www.food.gov.uk/enforcement/enforceessential/enforceaz/link to a FSA resource page.

2010-06-23T22:56:00.002+01:00

EXECUTIVE SUMMARYSince its development in the late 1950’s HACCP has become an internationally recognised tool to help business operators attain a higher standard of food safety. In this time, it has gone from being a recommendation of good practice to being enshrined in legislation. The purpose of HACCP is to ensure a high level of consumer protection with regard to food safety throughout the

HACCP level 3 Training

2010-06-15T13:06:00.000+01:00

The next HACCP level 3 course has been set for the 8th and 9th July.The course is certificated by RSPH and includes course book and materials. There is a 90 minute exam at the end of the second day.There is an emphasis on practical implementation and this is enhanced by plenty of workshop exercises.As a training centre we curently have an over 50% distinction pass level.If you would like to book

Food Safety Courses

2010-05-20T21:47:00.004+01:00

The next Food safety training courses have been scheduled:-The courses running areREHIS level 2 HACCP training on the 31st MayRSPH level 3 HACCP training on the 17th and 18th JuneFor level 3 training we are currently have over 50% delegates achieving a distinction level.Both of our courses are being run at our training suite at junction 4 of the M8 http://foodsafetyuk.blogspot.com/2010/01/

Food Safety Course Spring 2010

2010-01-28T12:58:00.004Z

The next set of Food Safety Courses have been scheduled for Spring 2010These are :-BRC Implementation and Internal Auditing:- 15th FebruaryRSPH Level 3 HACCP Intermediate:- 11th and 12th MarchFor more information visit http://www.outsourcesolution.co.uk/training.htmlor email mailto:perry@outsourcesolution.co.uk

Food Related illness in Scotland

2010-01-06T14:34:00.003Z

Level 3 HACCP

2010-01-05T22:30:00.000Z

RSPH Level 3 Award in HACCP for Food Manufacturing26th and 27th January, Easter Inch, BathgateThis qualification is primarily aimed at supervisors/junior 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

Training Suite Directions

2010-01-04T15:00:00.006Z

The easiest route from the M8 is to exit at junction 4. Drive to the second round about and take the 4th exit (as shown on the map in red) A7066.After 1.9 miles take the first slip road. At the round about take the first exit onto the B792 (Loch View).Go through the underpass.At the next round about take the 1st exit.At the next round about (~200m) take the second exit.At the next round about (~

Level 3 HACCP course

2009-09-23T20:34:00.003+01:00

Outsource Solution will be running a level 3 RSPH Intermediate HACCP course on the 4th and 5th November at our training room off junction 4 of the M8 (Bathgate). Details are below:4th and 5th NovemberRSPH Intermediate HACCP (level3)2 day course with the 2 hour RSPH exam and certification.Emphasis on practical case study, workshop and implementation.Full course materials providedSyllabus1.

Data Capture

2009-09-10T22:31:00.000+01:00

Data Capture Food Quality Management SystemsOutsource Solution Ltd has developed a computer based data capture program. The system is designed to replace paper based monitoring activities with computer and PDA data entry. The applications include monitoring data for:-HACCP British Retail Consortium Quality Management Systems Traceability Systems Key Performance Indicator Information Health and

Forth Coming Food Safety and HACCP courses

2009-07-29T18:05:00.003+01:00

Outsource Solution Ltd have the following courses running in August and September 2009. These are being held at our training suite off junction 4 of the M8 where there is plenty of free parking and a comfortable, relaxed environment.27th and 28th August RSPH Level 3 in Food Safety for Supervision for Manufacturing1. Food Safety Procedures2. Responsibilities of employees3. Enforcement of

Food Safety Courses, Scotland

2009-04-21T20:53:00.002+01:00