Tag: foodsafety

Here are the headline announcements from the Chancellor’s Spring budget:

• The furlough scheme  will continue until the end of September 2021. In July, employers will be required to pay 10% of wages to employees, increasing to 20% in August and September.
• Self Employed grants will continue, with one grant to cover the February – April period, and a final one to cover the period from May onwards. An additional 600,000 claimants are now expected to be eligible following submission of February’s tax returns.
• The National living wage will increase from April
• A new Restart Grant will be introduced to help closed businesses reopen. Those in non essential retail, currently due to open on April 12th will be eligible of a grant of up £6k.
• Later opening businesses, including hospitality, hotels, gyms, as well as personal care and leisure firms will receive grants of up to £18k.
• A new recovery loan scheme will introduced, guaranteed to 80% by the government, offering between £25k and £10m.
• The business rates holiday for retail, hospitality and leisure businesses will continue until the end of June, then rates will be reintroduced at lower interim rate.
• The 5% reduced VAT rate will continue in the hospitality sectors until September, followed by an interim rate of 12.5% until the end of April 2022.
• Contactless payments limit increased to £100
• Personal income tax thresholds will be raised as planned in 2022, and then held until 2026.
• Alcohol and fuel duties continue to be frozen
• Corporation tax will increase in 2023. The most profitable companies (profits £250k+) will pay 25% corporation tax, tapering down to 19% for businesses with profits of £50k or less.
• Companies will be able to carry back losses over three years to enable greater tax rebates for struggling companies.

Visit The Safer Food Group’s website for our budget beating course price reductions on Food Hygiene training

Despite the fiercely difficult trading conditions that most food businesses find themselves in, many have changed the way they work to suit the new conditions; turning a sit down food venue into a takeaway business is a great example of this. The CIEH have produced a comprehensive guide of the factors you must consider when adjusting your operations- we run through the topics covered briefly below:

Factors to consider include:

Food business registration – If you are not already registered as a food business with your local authority, or you plan to change your operations significantly (for instance, starting deliveries or delivering to a vulnerable group of people), you must register online. Planning regulations have been relaxed for the foreseeable future, making it easier for businesses to adjust operations.

Allergies and ordering – allergenic ingredients must be declared both at the point of ordering AND at the point of delivery. If you need to update allergy training for you or your team, consider undertaking the Safer Food Group’s Allergy Awareness course.

Food packaging and delivery bags – anything you use to package takeaway food must be fit for purpose – so containers must be food safe and delivery packaging must be capable of keeping food at the correct temperature and able to be disinfected between uses. Remember the Danger Zone from your Food Hygiene training!

Delivery drivers – if offering a delivery service, you must ensure the correct insurance is in place, and that covid safe procedures are carried out during food pick up, drop off and in between deliveries.

Food collection – consider safe procedures to allow your staff to maintain distance from customers, and customers from each other. Use clear signage to indicate what is expected of your customers

Safe food procedures – update your HACCP / SFBB plan to include your new operation and ensure it is fully risk assessed and managed.

Create a covid-safe workplace – if your business has not been open at all during the pandemic, you will need to ensure you have introduced measures such as increased handwashing, distancing between staff, increased cleaning and laundry. Even if you have already introduced measures to eliminate the spread of covid-19, you must undertake a review when making a change to the way you operate.

Communicate with your customers – there is little point in creating a new offering if your customers are unaware of it. Think about the most effective ways of shouting about your new service – and how these might differ when the majority your customers are spending a lot of time in their homes. Tap into local social media pages, community groups and encourage word of mouth recommendations from your regulars. Consider a loyalty scheme, special offers on quiet days – or something that targets a unique feature of your local area, such as a local speciality food, a traditional event or a charity cause that you can support. And don’t forget to say thank you – a personal message from a local business reminds your customers of the human element of your business.

Of course, turning your food operation into a takeaway is not the only option to try and make the most of your business during difficult times. In our latest video, our trainers Jonny and Paul discuss making the most of your resources during lockdown and tiering restrictions. They consider some successful examples of food businesses who have changed the way they work in order to survive lockdown and government restrictions. Have a look here…

Further reading:

The Food Standards Agency has also created useful advice on changing your business model, as part of their ‘Here to Help’ campaign

The simple answer to this question is – YES! Staff can train while furloughed – in fact, many employers found that the last lockdown was the perfect opportunity to review training records and fill in any gaps whilst staff were unable to work. At a time when staff are feeling uncertain about their future, making a small investment in their development can help to keep them engaged and better prepared for the challenges that face them on their return to work.

Things to consider: If someone does undertake training during furlough, they must receive at least the current minimum wage for those hours. As employees may be earning less than their normal wages whilst they are furloughed, the employer must check that this is the case.

Training must be undertaken in a covid safe way. Online training offers a remote method of delivery, so learners can access in their own homes. Courses that can be undertaken flexibly to suit the learner are useful, as these allow learners to read at their own speed, review elements they find tricky and test their understanding as they progress.

Look for providers that really consider the needs of the learner, in order to deliver effective training – for instance, those who compliment their written course material with video or audio lessons, suiting students who find it difficult to read long passages. Training providers who have put considerable effort into developing learner centred courses will invariably be pleased to talk you through their teaching methods, and present demo material for you to trial. And spending money on effective training provides a far greater return on investment for the employer, if employees can return to work with genuine insight and skills that improve their performance.

Seek a provider that meets the needs of the business too. Some offer tools that allow the training manager or business owner to track their learners’ progress. The SFG business admin panel acts as a staff training record, showing progress of current learners, previous courses requiring renewal, and allowing the business to download staff certificates for display.

A little about the Safer Food Group: our courses are designed around the needs of the food industry and it’s employees. Our courses combine clear, accessible written content with thorough, engaging video presentations, designed to incorporate the benefits of face to face teaching in a cost effective, safe online environment. Our team includes experienced food professionals, experts in education and creative tech developers, working together to meet the training needs of food businesses and manufacturers, chefs and cooks, kitchen supervisors and food handlers.