Food Safety Services
Significant experience in catering and food manufacturing sectors including the development, training, implementation and monitoring of food safety management programs including food safety & food hygiene in the E&P sector.
UK based and projects can be completed in most countries around the world for operators, contractors and caterers involved in offshore / onshore projects and operations including those at oil & gas refineries, topside & jacket construction sites, oil & gas production rigs / platforms, offshore installations, FPSO's, drilling, flotel & support vessels.
If you have a food related problem but not sure what to do next ........ Call or e-mail now
Significant experience in catering and food manufacturing sectors including the development, training, implementation and monitoring of food safety management programs including food safety & food hygiene in the E&P sector.
UK based and projects can be completed in most countries around the world for operators, contractors and caterers involved in offshore / onshore projects and operations including those at oil & gas refineries, topside & jacket construction sites, oil & gas production rigs / platforms, offshore installations, FPSO's, drilling, flotel & support vessels.
If you have a food related problem but not sure what to do next ........ Call or e-mail now
Development and Implementation of Food Safety Programs
Everyone
involved in the contracting or operation of
catering facilities has a responsibility to
ensure food and water is safe.
The purpose of food safety & water management programs are to ensure that agreed standards of food safety and food hygiene are achieved across all sites to reduce the risk of work related foodborne illness.
E&P operations and projects are often in places which are not ideal or where local standards are different to those in the UK. This sometimes means that more thought needs to be given to food safety to compensate for local limitations.
A formal preventative food safety & water management based on the principles of HACCP is relevant to both operators and contractors as part of the occupational health program. We can provide practical 'hands on' help to develop and implement a food safety system within your occupational health plan.
Food safety expertise can work within the Supply Chain, Occupational Health / HSE team to :
● Plan develop, implement or improve food safety & potable water management programs for your project or operation.
● Define and document food safety & potable water standards for onshore and / or offshore facilities.
● Define the accountability
● Work with supply chain management and managers accountable for catering contracts.
● Define food safety management monitoring / audit programs
● Visit catering sites to assess facility standards and catering staff behaviours
● Prioritise issues and provide inspection reports
● Support catering subcontractors and contract holders by helping to identify solutions
● Implement an ongoing food safety audit program
If you need help, Call or e-mail now for more information
The purpose of food safety & water management programs are to ensure that agreed standards of food safety and food hygiene are achieved across all sites to reduce the risk of work related foodborne illness.
E&P operations and projects are often in places which are not ideal or where local standards are different to those in the UK. This sometimes means that more thought needs to be given to food safety to compensate for local limitations.
A formal preventative food safety & water management based on the principles of HACCP is relevant to both operators and contractors as part of the occupational health program. We can provide practical 'hands on' help to develop and implement a food safety system within your occupational health plan.
Food safety expertise can work within the Supply Chain, Occupational Health / HSE team to :
● Plan develop, implement or improve food safety & potable water management programs for your project or operation.
● Define and document food safety & potable water standards for onshore and / or offshore facilities.
● Define the accountability
● Work with supply chain management and managers accountable for catering contracts.
● Define food safety management monitoring / audit programs
● Visit catering sites to assess facility standards and catering staff behaviours
● Prioritise issues and provide inspection reports
● Support catering subcontractors and contract holders by helping to identify solutions
● Implement an ongoing food safety audit program
If you need help, Call or e-mail now for more information
Food Safety Incident Investigations
● Food or water
can sometimes be implicated when several people
become ill at the same time.
● Can occur even when food safety systems are in place due to lapses in procedure
● Foodborne illness is more likely if a food safety management program is not in place
● An investigation to identify the root cause requires an understanding of catering operations
● An understanding of food safety management systems and food hygiene are also required
● Food safety expertise can be brought into the investigation team
● Recommendations from the investigation may also require food safety expertise.
If you need help, Call or e-mail now for more information
● Can occur even when food safety systems are in place due to lapses in procedure
● Foodborne illness is more likely if a food safety management program is not in place
● An investigation to identify the root cause requires an understanding of catering operations
● An understanding of food safety management systems and food hygiene are also required
● Food safety expertise can be brought into the investigation team
● Recommendations from the investigation may also require food safety expertise.
If you need help, Call or e-mail now for more information
Food Safety Audits
●
Food
safety audits like other HSE audits are designed
to demonstrate conformance with a specific
standard
● Food safety audits can be applied to all types of industrial catering and foodservice operations.
● The effectiveness of food safety management within an overall HSE plan can be audited
● Based on principles of HACCP (Hazard Analysis Critical Control Points Systems)
● Food safety also includes potable water
● Onshore and offshore facilities can be audited
● Include subcontractors responsible for facilities management
● Deficiencies and weaknesses are identified on site, discussed and documented.
● A realistic appraisal of suppliers or a clients own operations which is based on industrial experience.
● Can provide a technical justification for capital expenditure.
Current OPITO approved Basic Offshore Safety Induction Emergency Training (BOSIET), Certificate of Offshore Medical Fitness and Vantage Card having worked as a food safety advisor and auditor in this industry.
If you need help, Call or e-mail now for more information
● Food safety audits can be applied to all types of industrial catering and foodservice operations.
● The effectiveness of food safety management within an overall HSE plan can be audited
● Based on principles of HACCP (Hazard Analysis Critical Control Points Systems)
● Food safety also includes potable water
● Onshore and offshore facilities can be audited
● Include subcontractors responsible for facilities management
● Deficiencies and weaknesses are identified on site, discussed and documented.
● A realistic appraisal of suppliers or a clients own operations which is based on industrial experience.
● Can provide a technical justification for capital expenditure.
Current OPITO approved Basic Offshore Safety Induction Emergency Training (BOSIET), Certificate of Offshore Medical Fitness and Vantage Card having worked as a food safety advisor and auditor in this industry.
If you need help, Call or e-mail now for more information
In House Food Safety & HACCP Training
Food
safety & Haccp training is certificated by
the Royal Society for Public Health (RSPH), an
organisation formed in 2008 by a merger between
the Royal Society for Health and the The Royal
Institute of Public Health & Hygiene. The
Royal Society for Public Health (RSPH) is also an
awarding body recognised by the Qualifications
and Curriculum Authority (QCA).
Over 100,000 students take RSPH qualifications each year in subjects including food hygiene, pest control, health & safety, nutrition, meat inspection, health and emergency planning.
We specialise in providing 'In House' training on the clients premises or nominated training facility. Training can be completed in most countries around the world and courses and can be adapted for your company.
Food Safety courses are suitable for HSE managers, HSE supervisors, health advisors, food safety advisors, company doctors, clinic medical staff, occupational health, hygiene supervisors, camp bosses or anyone who has responsibility for monitoring or operating food safety systems.
Level 2 (Basic) courses are aimed at those in the workplace who participate in activities related to the subject area. The guided learning learning hours are 9, usually over 1 day. The 'Fundamentals' courses are equivalent in content to the 'Level 2' courses but do not require the pre-registration of candidates.
Level 3 (Intermediate) courses are aimed at those who have a supervisory role. The guided learning hours are 20 - 25, usually over 3 days.
Level 4 (Advanced) courses are aimed at those who also have a related management role or wish to deliver training. The guided learning learning hours are 40, usually over 5 days.
All food safety & haccp training courses are conducted in English - a verbal and written understanding of English is essential. Presentations are very pictorial to assist delegates whose first language may not be English.
Haccp & food safety courses incorporate a variety of teaching methods including formal presentations, tutor led discussions, DVD's, individual & group exercises, quizzes and card games. Delegates are provided with handouts and a course-book. To ensure an effective learning environment, recommended course numbers are 12 per course with a maximum of 16.
Courses relevant to the HSE, Occupational Health & Catering staff in the E&P Sector include:
● Level 2 Fundamentals of Food Hygiene (One day including a multiple choice exam)
● Level 2 (Basic) Award in Food Safety in Catering
● Level 3 (Intermediate) Supervising Food Safety in Catering
● Level 4 (Advanced) Award in Managing Food Safety in Catering
● Level 2 Fundamentals of Haccp
● Level 3 (Intermediate) Award in HACCP for Food Manufacturing (Also applicable to Catering)
● Level 4 (Advanced) Award in HACCP Management for Food Manufacturing (Also applicable to Catering)
● Practical Food Safety Audit Training (Half - one day including a practical session)
See Food Safety & Haccp Training now for more information
Over 100,000 students take RSPH qualifications each year in subjects including food hygiene, pest control, health & safety, nutrition, meat inspection, health and emergency planning.
We specialise in providing 'In House' training on the clients premises or nominated training facility. Training can be completed in most countries around the world and courses and can be adapted for your company.
Food Safety courses are suitable for HSE managers, HSE supervisors, health advisors, food safety advisors, company doctors, clinic medical staff, occupational health, hygiene supervisors, camp bosses or anyone who has responsibility for monitoring or operating food safety systems.
Level 2 (Basic) courses are aimed at those in the workplace who participate in activities related to the subject area. The guided learning learning hours are 9, usually over 1 day. The 'Fundamentals' courses are equivalent in content to the 'Level 2' courses but do not require the pre-registration of candidates.
Level 3 (Intermediate) courses are aimed at those who have a supervisory role. The guided learning hours are 20 - 25, usually over 3 days.
Level 4 (Advanced) courses are aimed at those who also have a related management role or wish to deliver training. The guided learning learning hours are 40, usually over 5 days.
All food safety & haccp training courses are conducted in English - a verbal and written understanding of English is essential. Presentations are very pictorial to assist delegates whose first language may not be English.
Haccp & food safety courses incorporate a variety of teaching methods including formal presentations, tutor led discussions, DVD's, individual & group exercises, quizzes and card games. Delegates are provided with handouts and a course-book. To ensure an effective learning environment, recommended course numbers are 12 per course with a maximum of 16.
Courses relevant to the HSE, Occupational Health & Catering staff in the E&P Sector include:
● Level 2 Fundamentals of Food Hygiene (One day including a multiple choice exam)
● Level 2 (Basic) Award in Food Safety in Catering
● Level 3 (Intermediate) Supervising Food Safety in Catering
● Level 4 (Advanced) Award in Managing Food Safety in Catering
● Level 2 Fundamentals of Haccp
● Level 3 (Intermediate) Award in HACCP for Food Manufacturing (Also applicable to Catering)
● Level 4 (Advanced) Award in HACCP Management for Food Manufacturing (Also applicable to Catering)
● Practical Food Safety Audit Training (Half - one day including a practical session)
See Food Safety & Haccp Training now for more information
Technical Evaluations & Tender Review
● Working with
contract holders, supply chain management and
HSE staff
● A technical evaluation is performed to assess food safety management systems prior to awarding a catering contract.
● The objective is to assess if each company in the tender process has the appropriate food safety systems.
● Minimises the risk of food safety incidents occurring after the contract has been awarded
● Food safety requirements and objectives can be part of the tender document and contract.
● The technical evaluation can be considered with the commercial / cost evaluation.
● The technical evaluation may also involve food safety audits of catering premises.
● Ensures that contracts are not awarded purely on the basis of cost.
If you need help, Call or e-mail now for more information
● A technical evaluation is performed to assess food safety management systems prior to awarding a catering contract.
● The objective is to assess if each company in the tender process has the appropriate food safety systems.
● Minimises the risk of food safety incidents occurring after the contract has been awarded
● Food safety requirements and objectives can be part of the tender document and contract.
● The technical evaluation can be considered with the commercial / cost evaluation.
● The technical evaluation may also involve food safety audits of catering premises.
● Ensures that contracts are not awarded purely on the basis of cost.
If you need help, Call or e-mail now for more information
Mobilisation of Caterers
● Successful
mobilisation of a new contractor requires an
input from both sides
● The changeover from one caterer to another requires careful planning
● A 'hands on' approach to management of change activities gives the best results
● Helps to raise the profile of facilities related issues which are outside the control of the caterer
● Ensures successful implementation of food safety programs.
If you need help, Call or e-mail now for more information
● The changeover from one caterer to another requires careful planning
● A 'hands on' approach to management of change activities gives the best results
● Helps to raise the profile of facilities related issues which are outside the control of the caterer
● Ensures successful implementation of food safety programs.
If you need help, Call or e-mail now for more information
Design and Upgrading of Catering Facilities
● Food safety
starts with the design and layout of catering
facilities
● Design can be optimised to ensure that efficient and safe catering operations are built into the design
● We can work with your project team or contractors in the design of new facilities or upgrading of existing facilities
● Deficiencies and weaknesses are identified, discussed and documented.
● An audit of current facilities can provide a technical justification for capital expenditure.
If you need help, Call or e-mail now for more information
● Design can be optimised to ensure that efficient and safe catering operations are built into the design
● We can work with your project team or contractors in the design of new facilities or upgrading of existing facilities
● Deficiencies and weaknesses are identified, discussed and documented.
● An audit of current facilities can provide a technical justification for capital expenditure.
If you need help, Call or e-mail now for more information
Independent Consultant & Contractor
How long can an assignment last
for?
You may have a special food safety related project that needs developing, implementing or managing or have a management gap that needs filling urgently. e.g. a key manager on leave, a gap that needs filling whilst a permanent replacement is found or a special project. New situations are regularly faced where a substantial amount of information needs to be understood in a very short space of time - and the correct decision or recommendations made. An immediate impact can be made without the usual honeymoon / induction period.
Working as an Independent contractor or consultant, contracts can be for a few days to complete a specific piece of work (e.g a series of food safety audits or a training course) to longer periods of rotational working (e.g 6/2 for a specific project - this has already been completed for a period of one year for a major oil and gas operator). Work can be completed either direct or though a specialist agency serving the oil and gas industry (e.g Swift)
Current OPITO approved Basic Offshore Safety Induction Emergency Training (BOSIET), Certificate of Offshore Medical Fitness and Vantage Card for offshore related work.
Where do we work?
Anywhere in the world. Usually, the nature of the assignment dictates that all the work is carried out at the clients’ site but it may be practical to complete some of the work off site and any contract will make provision for this. Projects have been completed in the E&P sector in Azerbaijan, South Korea, Angola, Egypt, UAE & India.
How is this charged?
This is normally a fixed daily rate for each day worked, plus an element for expenses. We do not go onto the client’s payroll thereby saving costs such as national insurance, holidays, sickness, training, administration, pensions and other benefits. Also, there are no costs at the end of the assignment.
Where work is completed through an agency, they usually take responsibility for transport, logistics, health insurance and payroll.
If you need help, Call or e-mail now for more information
You may have a special food safety related project that needs developing, implementing or managing or have a management gap that needs filling urgently. e.g. a key manager on leave, a gap that needs filling whilst a permanent replacement is found or a special project. New situations are regularly faced where a substantial amount of information needs to be understood in a very short space of time - and the correct decision or recommendations made. An immediate impact can be made without the usual honeymoon / induction period.
Working as an Independent contractor or consultant, contracts can be for a few days to complete a specific piece of work (e.g a series of food safety audits or a training course) to longer periods of rotational working (e.g 6/2 for a specific project - this has already been completed for a period of one year for a major oil and gas operator). Work can be completed either direct or though a specialist agency serving the oil and gas industry (e.g Swift)
Current OPITO approved Basic Offshore Safety Induction Emergency Training (BOSIET), Certificate of Offshore Medical Fitness and Vantage Card for offshore related work.
Where do we work?
Anywhere in the world. Usually, the nature of the assignment dictates that all the work is carried out at the clients’ site but it may be practical to complete some of the work off site and any contract will make provision for this. Projects have been completed in the E&P sector in Azerbaijan, South Korea, Angola, Egypt, UAE & India.
How is this charged?
This is normally a fixed daily rate for each day worked, plus an element for expenses. We do not go onto the client’s payroll thereby saving costs such as national insurance, holidays, sickness, training, administration, pensions and other benefits. Also, there are no costs at the end of the assignment.
Where work is completed through an agency, they usually take responsibility for transport, logistics, health insurance and payroll.
If you need help, Call or e-mail now for more information
Subcontracting services
Subcontractors
to other organisations and individual consultants
who need to supplement their own resources to
implement or complete a specific food safety or
quality contract / project.
Over the last 10 years, a number of other organisations have been helped to deliver a variety of projects including:
• Development, training, implementation and monitoring of food safety across multiple industrial catering sites and subcontractors.
• Advice on the use and practical application of alternative technologies to cook-chill for use in a new in-flight airline catering facility.
• Providing technical support for the design and layout of a high risk chilled foods factory.
• Technical support on behalf of investment companies to carry out technical, market and commercial assessments in conjunction with financial experts to assess investment projects and enable the investment company to assess the risks and opportunities presented by their proposed investment.
• Completing a survey on behalf of the UK Food Standards Agency
• Undertaking food safety audits of catering operations, food manufacturers, and non food suppliers.
• Providing a local / regional resource for companies holding a national / international auditing contract
If you:
• need a food safety advisor to supplement your own resources or work within your HSE team?
• need a food technologist or food safety advisor on a multi disciplinary project team
• are a recruitment company looking for a food safety advisor or food technologist for an E&P project or operation
• are a consultancy organisation needing to supplement your own resources
• are a bank or investment company needing food safety or food technology expertise on an acquisition
• are involved in EU or UN funded projects
• have a national / international auditing contract but don't have full coverage
Please Call or e-mail now for more information
Over the last 10 years, a number of other organisations have been helped to deliver a variety of projects including:
• Development, training, implementation and monitoring of food safety across multiple industrial catering sites and subcontractors.
• Advice on the use and practical application of alternative technologies to cook-chill for use in a new in-flight airline catering facility.
• Providing technical support for the design and layout of a high risk chilled foods factory.
• Technical support on behalf of investment companies to carry out technical, market and commercial assessments in conjunction with financial experts to assess investment projects and enable the investment company to assess the risks and opportunities presented by their proposed investment.
• Completing a survey on behalf of the UK Food Standards Agency
• Undertaking food safety audits of catering operations, food manufacturers, and non food suppliers.
• Providing a local / regional resource for companies holding a national / international auditing contract
If you:
• need a food safety advisor to supplement your own resources or work within your HSE team?
• need a food technologist or food safety advisor on a multi disciplinary project team
• are a recruitment company looking for a food safety advisor or food technologist for an E&P project or operation
• are a consultancy organisation needing to supplement your own resources
• are a bank or investment company needing food safety or food technology expertise on an acquisition
• are involved in EU or UN funded projects
• have a national / international auditing contract but don't have full coverage
Please Call or e-mail now for more information
ISO 22000 Lead Auditor Training & Technical Support
ISO 22000 Lead Auditor Training
ISO 22000: 2005 Food Safety Management System Lead Auditor Course is organised by our partners, IQ Management Systems. (Registration Number IRCA A17362)
ISO 22000:2005 is the internationally recognised standard that defines the parameters for an effective food safety management system based on Haccp. More and more organisations in the food sector are encouraging their suppliers to demonstrate compliance to this standard, and this is creating a demand for trained and competent ISO 22000:2005 auditors.
This intensive, challenging and highly interactive ISO 22000:2005 training program organised by our partners IQ Management Systems is for those people who require an in-depth understanding of the International Food Safety Management System Standard ISO 22000:2005, and the range of auditing techniques and protocols associated with the lead auditor role in the food sector.
WHO SHOULD ATTEND?
Food safety professionals with a responsibility to design, implement, audit and manage a food safety management system that meets the requirements of ISO 22000: 2005.
Food safety auditors who have been looking to enhance their auditing knowledge and skills or looking to achieve formal recognition for the audit skills and audit knowledge that they possess.
Auditors, from any organisation in the food chain, who need to lead food safety management system audits and audit teams, both in their own organisation and in others, such as suppliers, where there is a requirement to audit food safety management systems against IS0 22000: 2005.
PREVIOUS EXPERIENCE
Those wishing to attend this course should have:
Experience of working in the food chain
An understanding of relevant key food safety legislation, prerequisite programmes, Good Manufacturing Practices and HACCP principles as defined in Codex Alimentarius. The course does not teach Haccp but specific courses are available - see Food Safety & Haccp Training.
IN HOUSE COURSES
Offering better value for money, they can be designed to closely match your specific requirements. IQMS can hold courses for other training companies or food companies throughout the food chain at a location or country of your choice.
NEXT OPEN COURSE:
Next UK Course(s): 22 - 30 April 2010 & 08 - 12 November 2009
Times: 08.30 – 18.00 (Days 1 to 4) 08.30 – 14.00 (Day 5)
Price: £1197 + VAT per person (Non Residential)
Venue: IQMS Offices - Sunderland, UK
If you need help or technical support to achieve ISO 22000, Call or e-mail now for more information
ISO 22000: 2005 Food Safety Management System Lead Auditor Course is organised by our partners, IQ Management Systems. (Registration Number IRCA A17362)
ISO 22000:2005 is the internationally recognised standard that defines the parameters for an effective food safety management system based on Haccp. More and more organisations in the food sector are encouraging their suppliers to demonstrate compliance to this standard, and this is creating a demand for trained and competent ISO 22000:2005 auditors.
This intensive, challenging and highly interactive ISO 22000:2005 training program organised by our partners IQ Management Systems is for those people who require an in-depth understanding of the International Food Safety Management System Standard ISO 22000:2005, and the range of auditing techniques and protocols associated with the lead auditor role in the food sector.
WHO SHOULD ATTEND?
Food safety professionals with a responsibility to design, implement, audit and manage a food safety management system that meets the requirements of ISO 22000: 2005.
Food safety auditors who have been looking to enhance their auditing knowledge and skills or looking to achieve formal recognition for the audit skills and audit knowledge that they possess.
Auditors, from any organisation in the food chain, who need to lead food safety management system audits and audit teams, both in their own organisation and in others, such as suppliers, where there is a requirement to audit food safety management systems against IS0 22000: 2005.
PREVIOUS EXPERIENCE
Those wishing to attend this course should have:
Experience of working in the food chain
An understanding of relevant key food safety legislation, prerequisite programmes, Good Manufacturing Practices and HACCP principles as defined in Codex Alimentarius. The course does not teach Haccp but specific courses are available - see Food Safety & Haccp Training.
IN HOUSE COURSES
Offering better value for money, they can be designed to closely match your specific requirements. IQMS can hold courses for other training companies or food companies throughout the food chain at a location or country of your choice.
NEXT OPEN COURSE:
Next UK Course(s): 22 - 30 April 2010 & 08 - 12 November 2009
Times: 08.30 – 18.00 (Days 1 to 4) 08.30 – 14.00 (Day 5)
Price: £1197 + VAT per person (Non Residential)
Venue: IQMS Offices - Sunderland, UK
If you need help or technical support to achieve ISO 22000, Call or e-mail now for more information
For more information
IF
YOU:
● Are an operator, contractor or caterer involved in projects or operations
● Are responsible for HSE teams
● Have responsibility for contracting, managing, designing or monitoring catering operations
AND:
● Need to plan develop, implement or improve food safety management programs
● Need food safety or catering expertise to investigate food safety or food quality issues
● Need to consider food safety in the design of new facilities or upgrading of existing facilities
● Require monitoring of existing catering suppliers or subcontractors
● Need to assess the status off current caterers
● Need a technical evaluation of tenders or potential catering subcontractors
● Need to organise Food Safety or Haccp training
OR you have a problem but not sure what to do next........ Call or e-mail now for more information
● Are an operator, contractor or caterer involved in projects or operations
● Are responsible for HSE teams
● Have responsibility for contracting, managing, designing or monitoring catering operations
AND:
● Need to plan develop, implement or improve food safety management programs
● Need food safety or catering expertise to investigate food safety or food quality issues
● Need to consider food safety in the design of new facilities or upgrading of existing facilities
● Require monitoring of existing catering suppliers or subcontractors
● Need to assess the status off current caterers
● Need a technical evaluation of tenders or potential catering subcontractors
● Need to organise Food Safety or Haccp training
OR you have a problem but not sure what to do next........ Call or e-mail now for more information
Contracts can be direct, or through an agency and can be from a few days to longer periods of rotational working.