Experts in Food Safety , Health & Safety and First Aid in Hospitality, Manufacturing, Retail and Care Industries.
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01332 898290 | 0121 3143381
Blue Cloud | News Items
Why ‘news’ and not ‘blog’? To be honest, our time is spent on servicing our clients, not on maintaining an in-house blog which, by its very nature, requires regular and consistent updates. Rather, this section will be updated intermittently and carry content that we feel may be of interest to you. The news item may be something important, light-hearted, interesting or just something we would like to share. Enjoy!
New Allergen Laws are now being recommended because of the further death of 18-year-old Owen Carey.
The 18-year-old tragically died after suffering severe anaphylactic shock from eating a chicken burger marinated in buttermilk, despite telling the restaurant he had a severe allergy to dairy (milk).
This story showcases the importance of communication and management of allergenic ingredients with all catering and front-of-house staff.
The importance of allergen management applies from the purchase of food ingredients to preparation, storage, and final service to the customer.
The Food Standards Agency is now considering making the compulsory information of menu items that contain any of the 14 allergens to be declared on the menu or in a matrix format.
Allergen information given verbally by staff will no longer be legal.
Allergen Management Support:
We are specialists in this area and can support you with:
First Aid Considerations:
We are delighted to announce we are now
'Associate Members to the Faculty of Public Health'
Your Business is our Passion!
So we are pleased to showcase our client:
Nicco Restaurant and Bar - Pride Park, Derby
who have achieved our
'Food Safety Gold Award'.
Our Awards are given to demonstrate the exceptional level of customer care given with respect to Food Hygiene and Safety.
The Award is issued in accordance to the 'Catering Code of Best Practice', the advantage of which means your business is demonstrating the best model of food safety assurance possible.
Our clients operate a food safety management system which we develop and implement for our clients.
We provide a daily compliance diary so all of the HACCP and daily checks are in place.
We mentor and train the staff on these systems so everyone is working in a joined up approach.
Important Regulatory changes and Food Alerts are always included in our audits, and we have the skills and knowledge to foresee potential shortfalls that may reduce the client's Food Hygiene Rating.
We also give you a predicted Food Hygiene Rating score so you are always Inspection Ready!
We support with:
Risk Assessment 1 Day Course including 'Dynamic Risk Assessments'
Join us for an exciting and informative one-day course on Risk Assessment, including the invaluable skill of 'Dynamic Risk Assessments'.
This event will be scheduled for your 'own school setting' or an alternative location to suit you.
During this course, you will learn practical techniques and strategies for identifying, assessing, and mitigating risks in various scenarios. Our expert instructors will guide you through real-life examples, interactive exercises, and engaging discussions.
By the end of the day, you will have a solid understanding of risk assessment principles, be equipped with the knowledge to conduct effective risk assessments, and have the ability to adapt and respond to dynamic situations through dynamic risk assessments.
Whether you are new to risk assessment or looking to enhance your existing skills, this course is suitable for professionals from all education sectors. Don't miss out on this opportunity to enhance your risk management capabilities and network with like-minded individuals. Register now to secure your spot!
Course Outcomes:
-How to undertake 'dynamic' Risk Assessments.
-How to complete Safety, Health and Welfare Risk Assessments.
-Understanding Hazards and Risks within the School Environment.
-Understanding the process of Risk Assessment -
-Understanding the Hierarchy of Controls within Risk Assessment and how these apply to your own school environment
-Understanding simple methods to evaluate Risk.
-Understanding the Law (The Health and Safety at Work Act 1974 & The Management of Health and Safety at Work Regulations 1999 and associated Regulations.)
Price :
( Early Bird Registration £75.00 + Vat before 31st March 2024)
Thereafter £85.00 per learner + Vat.
All learners will receive presentation file and exam entrance.
Group Bookings of 5+ learners from 1 school will receive 10% off
Outcomes:
You will use real case studies to develop your skills.
The course will give you confidence to undertake Risk Assessments.
To book :
Certification:
Successful delegates will receive a Level 2 Award in Risk Assessment.
Our Accreditation:
There is concern by the Food Standards Agency (FSA) of risks associated with plastic containers and utensils made with a combination of plastic and plant fillers. This is because of concerns that plant-based materials in plastic could trigger the migration of chemicals such as formaldehyde or melamine into foodstuffs above legal levels. The concerns relate to long-term impacts from regular use of such items and more research is required. It is thought it is unlikely that the initial use of these products will pose an immediate health risk.
Examples of plant-based materials found in plastic include bamboo, hemp, rice husks, or wheat straws.
Containers or utensils made solely from plant-based materials (without any plastic) are NOT included.
Having a smooth surface and have the feel of plastic.
Some products may have a recognisable logo which will help consumers to check whether it is an implicated article.
Commonly identified products made using plastic containing bamboo and similar materials include: reusable drinking cups; tableware and cutlery; lunchboxes; and chopping boards.
Additional products include plates, bowls, and cups including some specifically marketed as crockery sets to infants and children.
Products containing plant-based materials which are being repeatedly exposed to hot or acidic foods or being microwaved carry the highest risk.
To obtain more information: CLICK HERE
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Derby office: 01332 898290
Birmingham office: 0121 3143381
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