BRC issue 5 implementation ELGIN

Implementing British Retail Consortium Food Issue 5, update from issue 4
(Formerly British Retail Consortium awareness and Internal Auditing)
2 day British Retail Consortium certificated course

18th and 19th March

Moray College in Elgin

The course is fully certificated by BRC. It will cover the old awareness and internal auditing as well as a technical up date on issue 5.

for more information email Duncan on perry@outsourcesolution.co.uk or phone 01506631254.

Food Safety Training

Food Training

Implementing British Retail Consortium Food Issue 5, update from issue 4
(Formerly British Retail Consortium awareness and Internal Auditing)
2 day British Retail Consortium certificated course

21st & 22nd February 2008
18th &19th March 2008

RIPH Intermediate HACCP

2 day RIPH certificated course with a 2 hour exam.

5th & 6th March 2008

The courses will be held at the Livingston Training Centre, West Lothian, where a buffet lunch will be provided each day.

Polish REHIS Food Hygiene and HACCP training.
REHIS certificated Food hygiene and HACCP training is now available. The course is delivered by a Polish Food Science Graduate who has been approved by REHIS to deliver the course. The learning success is far superior to translated courses as the key learning points can be reaffirmed and questions more successfully answered. A variety of dates are available on request. The equivalent courses are run in English also.

Please contact us with your requirements.

Kind regards

Duncan Perry

Certificated Food Safety Training delivered in Polish

The first registered approved Polish REHIS trainer in Scotland is now available to deliver certificated courses throughout the UK. Our trainer has exceptional qualifications with a Masters degree in Food Science and Technology. Delivery of these courses in the native language is very important for a successful training outcome. The re affirming of key points and the ability for delegates to question in their own language is fundamental in successful training. With issue 5 of the BRC standard launching, training standards will be forced to improve. Outsource Solution Ltd are in a position provide quality training in English and Polish. Please contact us with you requirements on 01506 631254 or at perry@outsourcesolution.co.uk

On line hygiene training English Polish and Slovakian versions

Outsource Solution Ltd is to launch a new on line training service. The service will launch with a basic hygiene course which will be available in English, Polish and Slovakian. There is a secure, individual log on and at the end of the course there is a formal on line assessment. There is an immediate feed back to the candidate of their result and this is followed up by a qualification certificate. We will keep you posted on this blog when the site will be launched which is likely to be October or November. This will be a cost effective way of training staff to a recognised, verified standard. It will be an ideal way for providing hygiene refresher training and complying with the requirements of BRC. The resource will be up dated regularly so that the content remains current. Contact us on perry@outsourcesolution.co.uk or 0044 1506 631254 or visit out web site at www.outsourcesolution.co.uk .

HACCP, BRC and Microbiology Training

The next British Retail Consortium, Awareness and Internal Auditing Course is running on the 19th and 20th September at the Livingston Training Centre, Livingston, West Lothian.
The course can be taken as a one day British Retail Consortium awareness course or a two day Internal Auditing course. The cost is £285 per delegate for one day and £550 for the 2 day course. This course is BRC Certificated, Approved Training Provider No 098.

The next Food Microbiology – Understanding your results is running on the 12th October.
This course is suitable for Quality or Technical Managers, Internal Auditors and Technical Support staff. The course is aimed at fulfilling the requirements of the BRC global standard Food Issue 4 in areas such as Process and Hygiene validation and new product development. In particular, the course aims to equip delegates with the appropriate knowledge to document suitable non conformances and corrective actions in relation to microbiological results.
Course Length 1 day. Cost £200 per person.



The next RIPH Intermediate HACCP course will be running 22nd and 23rd October at the Livingston Training Centre, Livingston, West Lothian.

This Intermediate HACCP course is certificated and marked by the Royal Institute of Public Health. The course runs over 2 days and there is a 2 hour exam at the end.

The HACCP course Includes:-
2 Full days training
Registration and Certification by RIPH (Royal Institute of Public Health)
Course Book- Intermediate HACCP by Carol A Wallace and other resource materials
Training using the Full Highfield HACCP resource materials and power point projection slides
Workshop Activities in all Principles
RIPH examination paper

Cost:-
The cost for the course is £450.00 per delegate.

Let us know your requirements

contact us at perry@outsourcesolution.co.uk or phone 01506631254

BRC and HACCP training

The next Food Safety training courses in Scotland delivered by Outsource Solution Ltd are the following:-

BRC awareness 19th September
BRC Internal Auditing 20th September (require to attend awareness day to be BRC
certificated)
RIPH Intermediate HACCP 22nd and 23rd October

The courses will be run at the Livingston training centre. Please contact us for more details at perry@outsourcesolution.co.uk or telephone 01506 631254. We will be happy to provide you with a quote and discounts are available based on the number of delegates and the number of days training requested.

For more information about Outsource Solution please visit www.outsourcesolution.co.uk

The training is of the highest standard and is delivered by our BRC certification auditor.

Posted by Duncan Perry

RIPH Intermediate HACCP

The next RIPH Intermediate HACCP course will be running 31st May and 1st June at the Livingston Training Centre, Livingston, West Lothian.

RIPH HACCP Course
This Intermediate HACCP course is certificated and marked by the Royal Institute of Public Health. The course runs over 2 days and there is a 2 hour exam at the end.

The HACCP course Includes:-
2 Full days training
Registration and Certification by RIPH (Royal Institute of Public Health)
Course Book- Intermediate HACCP by Carol A Wallace and other resource materials
Training using the Full Highfield HACCP resource materials and power point projection slides
Workshop Activities in all Principles
RIPH examination paper

Cost:-
The cost for the course is £400.00 per delegate.

The BRC Awareness Training (BRC Certificated) is running on the 15th May at the same venue. There are places left and a discount is available for those who already possess a copy of the standard and for multi delegate bookings. Let us know your requirements.

You can contact us:-
perry@outsourcesolution.co.uk
01506 631254
0796 227 4446

British Retail Consortium Internal Auditing and Awareness Training in Scotland

Outsource Solution Ltd are running their next British Retail Consortium Global Standard Food training courses in May 07:-

These are:-

How to Implement the BRC Standard (Issue 4), 1 day course, 15th May 07

Internal Auditor Training, 2 day course, 8th and 9th May 07

The courses are running in the Livingston training Centre.

More information about the courses can be found on www.outsourcesolution.co.uk/brc.pdf or contact us directly and we will forward details by email.

Our BRC certification details can be found on the following link www.outsourcesolution.co.uk/atpcertificate.pdf

The cost for these courses is £650 and £375 respectively although discounts are available when you send more than one delegate. A copy of the BRC standard and lunch is included.

If you would like to send a delegate please contact Duncan on perry@outsourcesolution.co.uk or telephone 01506 631254.

BRC Training in Scotland

British Retail Consortium Training is now available locally in Scotland. Outsource Solution Ltd have recently become approved by BRC to deliver BRC Certificated Training Courses. Training will be provided internationally also as required.

The courses available are:-

BRC awareness training

Internal Auditing

HACCP

Duncan Perry, a Microbiologist by training, is the trainer and he is a BRC auditor with 18 years experience of food manufacturing. His experience provides valuable training that ensures you have a maximum benefit from the courses.

Please contact us if you have a training requirement on perry@outsourcesolution.co.uk or 0044 1506 631254 or visit out web site www.outsourcesolution.co.uk .

BRC approved training

Outsource Solution Ltd is the first Scottish company to be approved to provide BRC certificated training in British Retail Consortium Global Standard Food Awareness Training, Internal Auditing and HACCP.

These courses are globally recognised and fulfil any requirement of a Food Quality Management System and are certificated by BRC.

Please contact us if you have any of the above training requirements. Training can be provided out with the UK.

Contact:-
perry@outsourcesolution.co.uk
www.outsourcesolution.co.uk
01506 631254
0796 227 4446

SALSA and Organic auditing

Duncan Perry of Outsource Solution Ltd has been approved by the Institute of Food Science and Technology as one of the first 7 approved auditors for the newly launched SALSA scheme. The Small and Local Supplier Approval (SALSA) scheme is designed to verify supplier status of small producers through a 3rd party audit. It is expected that this will fulfil the requirements of retailers, wholesalers and caterers for their supplier approval process and their own Food Quality Management Systems. Approval under this scheme will be a valuable tool to grow small businesses into new markets and be a good validation of their systems.

Both auditing and mentoring services are provided. Please contact us for more details.

Duncan has also just been registered as an approved Organic Processor auditor by DEFRA and can undertake complex processing audits for approval under the SOPA organic standard.

Food Graduate into Business

Food Graduate into Business

A great opportunity exists for graduates to work within 2 food companies consecutively to progress their Quality Management systems to achieve British Retail Consortium Global Standard Food Certification. The project is mentored by Scottish Enterprise and Outsource Solution Ltd to provide the graduate and the businesses all the necessary support to achieve a successful outcome.

The project is aimed at businesses that may have not employed a Quality or Technical function in the past but now see a requirement and / or cannot justify the employment of a full time individual.

The graduate gains the necessary industry experience and the significant achievement of potentially achieving 2 BRC certifications in one year and, therefore, secured employment for the future. The Food Company can benefit from the certification and all the associated commercial benefits as well as the cost saving of sharing a graduate. Throughout this arrangement, however, both graduate and Company have the significant support of years of experience from the mentors.

This model has been successfully introduced at the start of the year and we are now in a position to match more suitable graduates and more Companies.

If you are a Food Science Graduate (or related discipline) or a Food Manufacturer who think they may benefit from this scheme, please contact Duncan Perry, email; perry@outsourcesolution.co.uk or phone 01506 631254 to express interest or request further information.

Food Safety and BRC Training

The next round of HACCP, food hygiene, microbiology and BRC Global Standard Food training courses will run at the end of April 07. Please contact Duncan, perry@outsourcesolution.co.uk or phone 0796 227 4446 to let us know your requirements.





The recent food microbiology course run in Elgin organised by the Scottish Bakery Training Council was a great success. Comments included: 'Good pace and content - Relaxed but informative good interaction', 'Enjoyed course - lot of interaction with presenter / delegates' and ' Lots of valuable discussion + information'.





The HACCP includes RIPH intermediate and REHIS introductory training, REHIS Food Hygiene training and non certificated Microbiology, BRC awarenes and internal auditing courses.

Food Safety Training 2007

2007 Food Safety Training.

The next course for the RIPH Intermediate HACCP training course is 17th and 18th January at the Livingston Training Centre. There are some very last minute places left.

The following courses will be running in April 2007:-
RIPH Intermediate HACCP
British Retail Consortium Global Standard Food Issue 4 Awareness Training
Internal Auditing
Food Microbiology

Dates are to be set in the next 2 weeks, however, if you wish to express interest in the meantime please email us at the following with your requirements:- perry@outsourcesolution.co.uk

The dates will be posted on this site.

Introductory REHIS HACCP and Elementary REHIS Food Hygiene Training are also available on request.

Authorised Butchers to remove vertebral column

Agency lists butchers authorised to remove vertebral column in 24 – 30 month old cattle
Thursday 16 November 2006
Following harmonisation of UK specified risk material (SRM) controls with those applicable in other Member States, the UK has taken up a derogation, available under EU legislation, to allow specifically authorised butchers' shops to handle carcases of 24 – 30 months cattle containing SRM vertebral column (SRM VC).
As a result, butchers who have been granted authorisations by their local authority are now allowed to remove SRM VC from 24-30 months cattle on their premises.
The Food Standards Agency is now publishing lists of butchers in England, Scotland, Wales and Northern Ireland authorised to remove SRM VC from 24 – 30 months cattle.
The lists (available at the link below) are incomplete, as not all local authorities have responded to the Agency’s request for information.
Therefore, before despatching carcases and part-carcases containing SRM VC to butchers, slaughterhouses and cutting plants should obtain a copy of the authorisation from the butcher concerned, or check with the relevant local authority.
Back to top
Related links
Butchers authorised to remove vertebral column in 24-30 months bovines

Food Microbiology

Tuesday 31st was the latest Food Microbiology course run in central Scotland at the Livingston Training Centre. The course was attended by delegates from the Food Manufacturing sector. The course lasted the full day with a number of workshops and included a practical workshop also. The feed back indicated that all the delegates that attended found the course enjoyable and informative.
Comments included:- 'I now know what to accept from labs', 'I learned about pseudomonas', 'found it very informative' and 'I understand the process within Microbiology'.

The course will be running again in the near future, so let us know if you or a colleague would like to attend.
Other course running are:-
RIPH Intermediate HACCP
REHIS Introductory HACCP
BRC awareness course
Internal auditing course
REHIS Food Hygiene.

Contact us on perry@outsourcesolution.co.uk or visit our web site www.outsourcesolution.co.uk

Oatcake recall

Oatcakes recalled because they may contain glass
Friday 03 November 2006
Simmers of Edinburgh has recalled certain batches of Nairn’s Organic Herb Oatcakes because they could have been contaminated with glass. The Food Standards Agency Scotland has issued a Food Alert for Information.
Simmers of Edinburgh, which manufactured the oatcakes, has been working with the relevant retailers to make sure that potentially affected products are withdrawn from sale. Product-recall notices will be placed in the national press from 6 November 2006, and are being displayed in stores to tell customers about the problem and what to do if they have bought the product.
Product details
Nairn’s Organic Herb Oatcakes, 250g, with the following ‘best before’ dates:
8 April 2007 (Production Code 4066)
25 March 2007 (Production Code 3836)
25 February 2007 (Production Code 3446)
No other batch codes or products are known to be affected.

Health Claim legislation

A new European regulation aimed at increasing consumer protection in relation to nutrition and health claims made on food, will require such claims to be on a Community list of permitted claims.

Under the new legislation, Member States will be responsible for compiling those health claims eligible to be considered for the Community list. Although this legislation is yet to come into effect, the Agency has already opened its list for food businesses to submit eligible claims.
To be eligible for consideration, the claim must be based on generally accepted science and relate to the role of a nutrient or other substance in growth, development and functions of the body, psychological and behavioural functions, or slimming and weight control. Full details can be found at the link below.
To maintain consistency, claims must be submitted using the required template and must be accompanied by references to scientific justification and conditions of use. Once submitted, the Agency will add eligible claims to the UK list, which will be maintained on this website. Development of the list will therefore allow food businesses to check if the claims they wish to make have been included, and take action if not.
Although Member States will have 12 months to complete this list once the final Regulation is in force, the Agency has set a target date of nine months for food businesses to submit claims for inclusion. This will allow time for the Agency to compile the UK's proposed list. The final Community list will depend on assessment of the scientific justification by the European Food Safety Authority and agreement of Member States in Standing Committee.
Claims that are not eligible for inclusion on the UK list, such as claims based on emerging rather than generally accepted scientific evidence, may be authorised via other routes. Contact the Food Standards Agency for more information at: nutritionandhealthclaims@foodstandards.gsi.gov.uk
Further information about the list and how companies should go about submitting claims for inclusion can be found at the link below.
UK list of health claims

Allergen related recall

Sainsbury's recalls tortilla chip product Thursday 12 October 2006 Sainsbury's has recalled 150g packs of its own-brand ‘Taste The Difference Lightly Salted Tortilla Chips’ because a packaging error has led to them having the wrong allergen labelling information. The Agency has issued a Food Alert for Information.

Product recall details
Taste The Difference Lightly Salted Tortilla Chips 150g
Best Before: 24 February 2007
Some packs may contain ‘Spicy Multigrain’ instead of ‘Lightly Salted’ variety. This means they contain whey protein and oat gluten, which are not labelled as ingredients, so they aren't safe for people who are allergic to dairy and oats, or are gluten intolerant.
The company is recalling the product and has issued product recall notices in all its stores and in the national press on 12 October 2006. No other products are known to be affected.
Sainsbury's has also contacted the Anaphylaxis Campaign and Allergy UK. These organisations are informing their members who are allergic to dairy and oats of the recall via their websites and a mailshot.

Food Safety Training

Food Safety Traning

The next course running is Food Microbiology ( for non microbiologists). This course is running on the 31st October at the Livingston Training Centre. Please contact us if you would like more information at the email address below. In addition, the next RIPH Intermediate HACCP course will be running before the end of January in Scotland, again at the Livingston Training Centre. The date has not been set yet so if you have delegates you wish to send and have preferential dates please let us know. We would be delighted to forward these course details as well as information on our other courses.

Our contact details are email perry@outsourcesolution.co.uk ph 01506 631254 or visit our web site on www.outsourcesolution.co.uk at our Food Training Solution section.

New case of botulism

10/02/2006-In response to a fourth case of botulism being linked to Bolthouse Farms, Bakersfield, California brand carrot juice, the U.S. Food and Drug Administration (FDA) is warning consumers not to drink Bolthouse Farms Carrot Juice, 450 ml and 1 liter plastic bottles, with "BEST IF USED BY" dates of NOV 11 2006 or earlier. Consumers should discard this product. FDA is also reiterating its advice to consumers to keep carrot juice including pasteurized carrot juice refrigerated. The fourth case of botulism poisoning involves an adult female in Florida who is currently suffering from paralysis. To date, one link between the illness and the consumers appears to be that the juice they drank was not properly refrigerated once it was in the home, which allowed the Clostridium botulinum spores to grow and produce toxin. Clostridium botulinum is a bacterium commonly found in soil. Under certain conditions these bacteria can produce a toxin that if ingested can result in botulism, a disease that may cause paralysis or death. Cases of botulism from processed food are extremely rare in the U.S. Symptoms of botulism can include: double-vision, droopy eyelids, altered voice, trouble with speaking or swallowing, and paralysis on both sides of the body that progresses from the neck down, possibly followed by difficulty in breathing. Anyone experiencing these symptoms should seek immediate medical attention. Adequate refrigeration is one of the keys to food safety and is essential to preventing bacterial growth. Refrigerator temperatures should be no higher than 40¡ÆF and freezer temperatures no higher then 0¡ÆF. Consumers should check the temperatures occasionally with an appliance thermometer. Consumers should look for the words "Keep Refrigerated" on juice labels so they know which products must be kept refrigerated. FDA is looking into whether industry's current juice labels provide clear refrigeration instructions.

Quaker Oats batch withdrawn Thursday 05 October 2006 Quaker Oats Ltd has withdrawn 750 of its 1kg cartons of 'Quaker Oats with free measuring cup' due to the presence of moth pupae and larvae. The Agency has issued a Food Alert for Information.

Product details
Quaker Oats with free measuring cup 1kg cartons
Best before 11/08/2007 221 (time stamp between 23:40 and 00:10 inclusive) W
No other Quaker Oats Ltd products are known to be affected.
The product was distributed in the north of England to Tesco stores via its distribution depot in Middlewich, Cheshire, and Sainsburys stores via its distribution centre in Haydock, Merseyside. Cartons from the affected batch have been removed from the shelves of both store chains.
Quaker Oats Ltd has also issued point-of-sale notices in the relevant stores advising customers not to eat the product and call its consumer care team on Freephone 0800 0324490.

19.1 Microbiological data is often recorded using log numbers (see table below):
RECORDING MICROBIOLOGICAL DATA
Number
Log 10 0.1
-1: 1
0 :10
1 :100
2 :1000
3 :10,000
4 :100,000
5 :1,000,000
6 :10,000,000

; In order to record graphically the wide range of numbers of bacteria which may be encountered, and to permit statistical analysis, microbiologists customarily record results in terms of log to the base 10 (Iog10) of the number:

Number
Log 10
6: 0.8
20: 1.3
32 :1.5
63 :1.8
316: 2.5
631 :2.8
2,000: 3.3
3,160 :3.5
20,000: 4.3
An increase or decrease of log 10 1 (often referred to as 'one log') represents a 10-fold change.
Log mean results are calculated by taking the arithmetical mean of numbers for each carcase and taking log 10 of the result:
e.g. 5 carcases; 4,500, 3,400, 4,800, 800, 10,900 cfu/cttl2
Arithmetic mean
= [4,500+3,400+4,800+800+10,9001/5 = 24,400/5 = 4,880
= Log10(4880)
Log mean
'ISO' is the International Organization for Standardization (see footnote 5). UKAS (see footnote 8) (http://www.ukas.com/new_docs/technical-17025.htm)
18

You can use a scientific calculator (on most PCs - go to accessories /calculator
/view /scientific) to calculate logs (enter the number then 'log')________ or to Inverse logs (enter the number then 'inverse' then 'log').______

A result of 2.3X 10E4 = 23000 = 4.37 log
This can be calculated on a calculator using the log function. They can be converted back by the inverse log function. This as indicated above can be found on your PC calculator.

US: Unilever issues allergy alert over mislabelled product
4 October 2006 Source: just-food.com
In cooperation with the FDA, Unilever has announced the voluntary recall of its Knorr – Lipton Pasta Sides Chicken-Fettuccini in a Savory Chicken Flavored Sauce because it may contain undeclared milk.
The affected product is packaged in 4.3 oz pouches marked with “UPC # 4100002246” on the bottom right-hand side of the back of the pouch, and Best If Used By dates of SEP11 2007, SEP12 2007, SEP13 2007, SEP14 2007 or SEP20 2007.
The company warned that consumption of the product could represent a health risk for people with an allergy or sensitivity to milk. The affected product was distributed throughout the US, and reached consumers through retail stores, club stores and dollar stores. One adverse reaction has been reported to date.
Unilever initiated the recall after it received a consumer complaint and it was discovered that the product contained milk but was being distributed in packaging that did include milk on the ingredient list on the label. Subsequent investigation is ongoing, Unilever said.

Trust confirms 49 superbug deaths

C difficile causes severe diarrhoeaAt least 49 people have died after catching a superbug at three hospitals in Leicester in the past eight months, an NHS trust has confirmed.
A spokesman for University Hospitals of Leicester NHS Trust said the coroner was investigating a further 29 cases.
The superbug Clostridium difficile (C-diff) is a common cause of diarrhoea although one in every 33 adults carries it without side-effects.
The trust has already set up a task force to fight the infection.
The trust said 28 patients had died after catching the superbug and in 21 other cases it was found that C Diff was present but another disease may have been the primary cause of death.

Bluetongue virus found in 4 Member States – Commission takes action
The Bluetongue virus was discovered in cattle and sheep in four Member States during August. An outbreak was confirmed in the Netherlands on 18 August and in parts of Belgium and Germany close to the border with the Netherlands on 21 August. A further outbreak was discovered in the French Ardennes region on 31 August.
Measures
The authorities in the four countries have stopped all trade of live ruminants (hoofed animals) and their live products within a 20 km zone around the outbreaks. This is in line with EU Directive 2000/75/EC laying down specific provisions for the control and eradication of bluetongue.
On 21 August, a Commission Decision on protection measures was backed by Member State veterinary experts in the Standing Committee on the Food Chain and Animal Health. A 150 km surveillance zone was formally defined - covering most of the Netherlands and Belgium, all of Luxembourg and areas in the German Lander of North Rhine Westphalia, Rhineland-Palatinate, Saarland and Hessen. Ruminants and their live products produced after 1 May 2006, cannot be moved out of the listed areas.
Virus identified
The European Commission was informed by the Community Reference Laboratory for Bluetongue in Pirbright (UK) on 28 August that the virus responsible for the recent outbreak was virus serotype 8. This strain of virus has never been reported in Europe before. First results suggest that virus serotype 8 is of a sub-Saharan lineage, although the precise origin and how it came to Europe is not yet known.
Bluetongue is an insect-borne viral disease which affects domestic and wild ruminants. It does not affect humans and there is no risk of the disease being contracted or spread through meat or milk. Bluetongue disease in sheep is characterised by a fever that may last several days. The virus can lead to reddening and swelling of the lips, mouth, nose and eyelids.

Further information:
http://ec.europa.eu/food/animal/diseases/controlmeasures/bluetongue_en.htm

Food Safety
20th and 21st September saw our RIPH Intermediate HACCP training course running. The course was held at the Livingston Training Center and had delegates from 3 different companies. Learning outcomes appear to have been fulfilled with comments made including:-
'Increased theoretical knowledge'; 'clear understanding of HACCP'; 'understand procedures in HACCP'. Other comments included:-
'Well structured + paced'; 'Thorough and effective'.
The next Intermediate course will be running in November with the dates yet to be set.
Other courses include REHIS Introductory HACCP, REHIS Food Hygiene, Internal auditing, Food Microbiology and BRC awareness.
Contact us on perry@outsourcesolution.co.uk or visit or web site at www.outsourcesolution.co.uk where you will find a feed back form.

Food Safety
28th September sees Outsource Solution Ltd joining with the Scottish Association of Master Bakers in delivering an Internal Auditing Course. The course is based on the requirements of the BRC Global Standard Food Issue 4. The venue is the new SAMB training facillity within the new build Matheisons factory. The course, at the last count, will provide training for 12 delegates and demonstrates the industries commitment to training and the support that SAMB delivers. Outsource Solution provides both certifcated established training courses as well as originating relevant training courses which add value and competance to delegates and their businesses.

31st October is the date set for the Food Microbiology Course and the next RIPH Intermediate HACCP course will be running in early November.

For more information, please email perry@outsourcesolution.co.uk or visit our web site at www.outsourcesolution.co.uk where you can find additional information and a feed back form.

Food Safety
30th August:- The Internal audit course at the Livingston Training Centre:-

was attended by 7 delegates from 5 different companies. The feed back was both welcome and complimentary and all seemed to fulfill their training objectives set out at the start of the course.

The course was structured to initially discuss the theory and background of auditing and the BRC Global Standard Food. This was followed by the specific elements of internal auditing and fulfilling the standards requirements in a practical way that promotes compliance, preventative action and continuous improvement.

During the afternoon session the theory was broken up by 5 workshops which were received very well. Comments included " Interesting thought process when identifying issues in case studies" and "I enjoyed doing the case study tasks, they helped me to see how observant I was"

The development of the audit trail seemed to be well received, in particular, when presented with certain information, what further information should the auditor be requesting to 'unfold' the audit to realise maximum benefit from the audit process.

And of course the Livingston training centre did a sterling job. Comments received included- 'Good coffee, good food + comfortable chairs!'

Overview of the course:- ' A wothwhile, informative and enjoyable day.' , 'Very informative. Learnt alot but always on these courses a lot of information to take in'

Thanks to those who attended and glad you got value from the course.

Duncan Perry
perry@outsourcesolution.co.uk
www.outsourcesolution.co.uk

Food Safety
RIPH Intermediate HACCP training course is running at the Livingston Training Centre on the 20th and 21st of Sept. It is a full 2 day course which is certificated by RIPH.

Intermediate HACCP Course, Central Scotland, 20th & 21st September

The Intermediate course is the Royal Institute of Public Health. The course runs over 2 days and there is a 2 hour exam at the end. It is a well recognised course that is marked and certificated by RIPH.

The next course will be run in the Livingston Training Centre, Livingston.

The course Includes:-
2 Full days training
Registration and Certification by RIPH (Royal Institute of Public Health)
Course Book- Intermediate HACCP by Carol A Wallace and other resource materials
Training using the Full Highfield HACCP resource materials and power point projection slides
Workshop Activities in all Principles
RIPH examination paper

Your Trainer:-
Your trainer is a food microbiologist who is a BRC qualified 3rd party auditor and carries out BRC Certification audits, approved under UKAS EN45011. In addition, he is an ISO 9001:200 Lead auditor and HACCP qualified certificated trainer at Intermediate and Introductory levels.

Cost:-
The cost for the course is £350.00 per delegate.

If you require any further information, please let me know.

Kind regards

Duncan Perry, perry@outsourcesolution.co.uk
web: www.outsourcesolution.co.uk

Wednesday 30th August sees Outsource Solution Ltd providing a training course in Internal Auditing. The course is designed to fullfil the requirements of the British Retail Consortium Global Standard Food Issue 4 section 2.9. It is a days training that gives delegates a great in sight into what is required in this Fundamental section of the standard. The trainer is a microbiologist and a BRC auditor with 18 years experience in the food industry. Courses are set to run at frequent intervals in many locations so get in touch if this is a course that you require.
Other courses are also run at frequent intervals or for specific Company requirements. These courses cover

• Food Hygiene
• HACCP introductory
• HACCP intermediate
• Food Microbiology
• Internal Auditing

Regards

Duncan Perry