2
● Over 40 years of experience in food safety ● UK Government Advisor and Municipality Director ● Developed the UK’s most successful food safety
courses ● Trained food inspectors in UK, Dubai, Abu Dhabi
Germany, Cyprus, Malta and Mauritius ● Implemented HACCP/training
programmes for Marks & Spencer, Nestle, McDonalds, CWS and Cadbury
● Author of some of the world’s leading food safety books.
Introducing Richard Sprenger, Highfield Chairman
3
● Formed in 1982. The UK and MEs leading provider of compliance qualifications and training materials.
● Offices in the UK and Dubai, over 200 staff
● Global company with local focus ● Internationally recognised qualifications ● Internationally recognised experts used
to develop qualifications and material ● Annually 2 million learners use our
products ● 10,000 registered trainers and training
centres.
About us
4
Examples of large outbreaks of food poisoning
In USA 147 ill and 33 deaths -cantaloupe Listeria monocytogenes
Germany/France: 4000 ill, 53 deaths 22% HUS involving bean sprouts. E. coli O104
1444 ill, 12 EU countries, + 162 in USA. Frozen berries Bulgaria/Poland/Turkey. Hepatitis A
2011
2011
2013
5
Examples of large outbreaks of food poisoning
38 ill,15 deaths. Denmark. Processed spice meats - Rullepølse, salami, hot dogs. Listeria
UK: 13 outbreaks of Campylobacter from undercooked liver parfait or pâté.
2014
2011
6
Examples of large outbreaks of food poisoning
2000 ill in the USA from eating eggs contaminated with S. Enteriditis. 500 million eggs recalled
1442 ill in USA from eating hot chilli peppers or tomatoes contaminated with S. Saint-paul.
22,500 ill and 9 dead in USA from eating peanut butter contaminated with S.Typhimurium
2010
2008
2008/9
Best practice for securing food safety
PIC/Effective Management
Prerequisites/HACCP
Training & Implementation
Food Safety Culture
FOOD SAFETY
+
+
+
=
Laboratories Cert. bodies
Food Industry
Trainers consultants
Enforcement Officers
Government
Consumers
8
The role of owners
Provide resources, good working conditions
Commitment to food safety
Comply with legal requirements
Premises design and equipment
Manpower training
Develop a food safety culture
Food safety integral with brand
Use reputable suppliers
Support managers
9
The role of managers/supervisors/chefs/PIC
Provide resources when and where needed
Compliance with legislation/policy
Lead by example – committed to food safety
Motivate to implement
Effective supervision/systems in place
Communicate
Observation/monitoring/corrective action
Auditing
On the job training
10
Improving trainers
Up-to-date
Preparation and planning
Motivate to implement
Competent
Evaluation
Respected
Follow up classroom
training
Confident
Continuing professional development
11
Improving training
Up-to-date
Training programme
M S S
Training materials Group size
Prior knowledge
Assessment methods Competency testing
Training needs analysis
Science based understandable
Interactive, interesting,
relevant, consistent
On the job training
Remove barriers to learning training
techniques
12
An effective enforcement culture
● Director leadership (goals/values)
● Effective management (communications both ways/motivation)
● Effective policies, standards and procedures
(openness/integrity)
● Commitment of managers and staff (no conflict of interest)
● Adequate resources/staff/time/equipment/transport
● Effective legislation/codes based on science
● Penalties proportional and related to risk.
13
An effective enforcement culture
● Qualified (knowledgeable/technical expertise), trained and
competent Inspectors (regular research and updating)
● Uniform/consistent/fair enforcement (training and monitoring)
● Effective communication with the food industry/health
authorities/laboratories/trainers
● Appeals procedure – open and fair.
14
Food safety culture development cycle
Lead and set standards Start at the top Create goals & values
Provide consequences Financial and non-financial Rewards - praise Sanctions & warnings
Assess & monitor Inspections, audits General observations Appraisals
Commit and support All levels Motivate staff Peer pressure Remove barriers Provide resources
Continually improve Plan, Do, Act, Check Monitor trends
Communicate FS performance requirements Both ways - feedback Posters, newsletters & social media
Train and supervise Training needs analysis Managers & staff Ensure competence