So the countdown to Christmas has begun!
As Autumn rapidly turns into Winter our thoughts and planning move onto the Christmas period. For many of you, December is likely to be one of busiest periods of the year. With restaurant bookings increased your kitchen staff will come under increased pressure, so it is more important than ever to ensure everyone is clear about the guidlines in place to keep everyone safe, our lead article below outlines some of the key areas to address at this time of the year.
The CSC team are here to support you, if you have any concerns as we move into December, drop us a line.
The CSC Team
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With Christmas just around the corner, what steps should your organisation be taking to keep safe?
Turkey, Christmas trees, decorative lights, and parties...all part of the season of joy. At CSC we want to ensure that the Christmas period is filled with fun for you and your customers. We don't want you to end up with cases of food poisoning or unhappy injured guests.
Read our article on the areas that you need to pay special attention to at this time of the year.
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Bagged Salad - What are the risks?
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2016 saw an E.coli outbreak affecting over 160 people across the UK, including 2 deaths. The source of the outbreak was linked back to bagged salad leaves. Recent research now suggests that bagged salad can provide an ideal breeding ground for bacteria, increasing the risk of food poisoning.
Read more
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Workplace illness - Latest statistics
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The Health and Safety Executive have issued the 2015/16 statics for illness and injury.
In the period of 2015/16 the impact of occupational ill health on business has resulted in 30.4 million working days lost due to work-related illness and workplace injury. The majority of fatal injuries come from falls from height, with being struck by moving vehicles coming in a close second. Read more on the breakdown of injuries here.
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Winter sees the return of Norovirus
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Norovirus has already seen one restaurant chain having to close its doors for a period this year. The highly contagious infection spreads quickly and can have a massive affect on your business if not contained and controlled. Although not restriced to the winter period we usually see cases peak at this time of year, so its important your staff are aware of the steps that can be taken to minimise risk. Read more
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Update - Nutritional labelling changes
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The Department of Health has issued the technical guidance for mandatory nutrition labelling of food which will come into effect on 13 December 2016. If you serve any type of prepackaged food you need to be aware of these guidelines.
Read the full details here
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Level 3 Food Safety
Training Course
February 20-22, 2017
Our next Level 3 Food Safety course is confirmed for February 20th - 22nd 2017.
Course fees are £475 plus VAT, however you can take advantage of our early bird booking discount of 5% by booking before the end of 2016.
For further details click here or download a booking form.
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