Our Customers: KSB Recruitment

Safer Food Recruits – Providing quality candidates for catering and hospitality

Birmingham based Catering and Hospitality Recruitment agency KSB Recruitment established by Dawn over 30 years ago. Dawn’s experience in the industry drove her to create an agency that operated differently, offering flexible, tailored solutions for both businesses and candidates.

To this day, KSB pride themselves on offering an outstanding service to both clients and candidates. Being able to send fully trained staff to a client’s establishment is a key part of that service, demonstrating their commitment to providing high quality candidates who can fit neatly into existing teams with high service standards and customer service skills.

We asked Dawn why she wanted to work with us: ‘The Safer Food Group was recommended to us and I was really impressed by what they had to offer. The ease of access for our candidates to undertake the training was a key point for me. Our candidates are busy people and we needed a course that wasn’t too complicated or that took too much time for them to complete; we also needed to ensure they were well equipped with the knowledge to undertake a role where food hygiene is of the utmost importance’

If you are looking for quality talent to support your Catering or Hospitality business, contact Dawn and the team at KSB Recruitment.

Our Customers: Care South

Safer care: providing food, fun and friendship

Care South is a not-for-profit charity and leading provider of quality nursing, residential and dementia care, with 16 care homes as well as Care at Home services, across the south of England.

Care South chose The Safer Food Group to help ensure staff were trained to a high standard, requiring a quality accredited course.

“We know that our residents have led rich and fulfilling lives and we want to keep it that way and ensure there is plenty of food, fun and friendship along the way.

As a Care Provider, we wanted to access Accredited L2 & L3 Food Hygiene and Allergen courses for our catering staff.  Quite a bit of online research took place and The Safer Food Group caught our eye. 

We reviewed the courses and found them informative and engaging.  Marcus and Nick kept us focused throughout the learning process, which we enjoyed.  We knew this would suit our staff group.

The Safer Food Group ticked all the boxes in providing quality, accessible courses at a cost that suited us.  Options to bulk buy courses at discounted prices gives us flexibility to meet the needs of the business.  The platform dashboard is clear and easy to use and the team at customer services are always happy to help and very responsive to emails.

The comfort, safety and well-being of our residents is of paramount importance to us and care is at the heart of everything we do. Making sure are staff are trained to help them do their job to the best of their ability makes this possible.”

Our Customers: Smith’s Community Support

Safer Communities – How CICs are empowering volunteers through training

‘It was the best of times, it was the worst of times’… whilst the pandemic has been incredibly tough, it has also shone a spotlight on some brilliant volunteer work, undertaken by teams and individuals within communities across the UK, working hard to support community members who need some extra help. At The Safer Food Group, we are very lucky to work with some of these fantastic groups and organisations – including Smith’s Community Support in Ayr.

Smith’s Community Support is a drop-in centre and café, created by Agnes Smith and her team to provide a hub for those who need support and advice, cake and cuppa or just a chat and friendly face. Smith’s Community Support is based within the Tsukure Hub CIC, itself an innovative community project which takes a creative approach to engaging local people and giving them the opportunity to learn new skills. The centre has had many roles during the last year, including a food redistribution point, a cookery school for families on low budgets, an advice centre and a space for community members to volunteer and learn in a working kitchen environment.

The centre is financially self-supporting, running regular fundraising activities in order to continue providing its essential services – which is why The Safer Food Group were keen to help with training courses to enable the volunteers work safely in the kitchen. Once Agnes had tested our courses for herself, she set her team the task of passing their Level 2 Food Safety and Allergy awareness courses. These courses not only enable the team to operate safely within the centre, but they also provide accredited certificates for the volunteers to demonstrate their skills as they seek paid employment.

Like many volunteer organisations, Smith’s and Tsukure have grasped the opportunity to give something back to their volunteers, by focussing on the employment and life skills that they can pass on. We wish Smith’s Community Support , Tsukure Hub CIC and all our voluntary sector partners the best of luck with everything they do, and hope they can continue with the vital work they are doing in rebuilding and strengthening their community.

Our Customers: Jilly’s Cupcake House

Home based baking business

In our third post looking at food safety training from the perspective our customers, we talk to Jilly Shah, of Jilly’s Cupcake House, whose charity cake baking turned into a business more than 5 years ago. Jilly started raising money for the A-T Society in 2015, but as orders flooded in, her hobby became her business.

It was at this point, Jilly told us, “I realised I needed to get professional and get Level 2 Hygiene certified. I found the Safer Food Group in a Google search and I’m so glad I did. Studying the course videos gave me so much encouragement and motivation. Not to mention how entertaining Marcus and Nick were throughout the course; it was so enjoyable!

Completing the course helped me so much in my business. I run my bakery from home, so all the tips and guidance I learnt from the course really helped me to transform my home bakery into a professional environment.”

As someone affected by A-T, Jilly continues to run her business with all profits going to the A-T society. We’re glad we have helped just a little in Jilly’s journey, and wish her lots of baking success in the future.

Our Customers: Case and Brewer Fish and Chips

Takeaway Restaurant

Established in 1963, this independent chippy on the South Coast prides itself on quality – and this is reflected in their customer service, their 5 star hygiene rating – and of course their food! Staff training has changed significantly since those early days, but has always been a key factor in getting things right for their customers.

David, the shop owner told us, “When our local authority originally introduced food hygiene training, it was face to face – we rearranged rotas and spent afternoons in the classroom to get our certificates. Whilst it was great to know our staff were competent, it was always tricky arranging sessions around opening times.

Using Safer Food Group online training has be great for us – it’s much easier to fit in around shifts, and the video lessons feel similar to the classroom course we used to take. The SFG website gives us an up to date record of our staff training, which helps keep a track on our seasonal staff, and all the courses we need are available in one place, including the Level 3 Supervisor, Health & Safety and Allergy Awareness courses.”

Case and Brewer are justifiably proud of their team’s achievements; if you manage a trip to beautiful Dorset this summer, why not pop in and enjoy some freshly cooked fish and chips and some great customer service.

Our Customers: Nottingham Moderns Rugby Club

Volunteer led sports club

NMRFC is a community based rugby club with a thriving youth and minis section. The club started using Safer Food Group training courses when their Sunday morning catering team grew to meet the needs of their increasing membership. We spoke to Clare, their Catering Manager to understand the impact that SFG training has had on the club.

“On a Sunday morning, we feed our hungry kids and their parents with bacon and sausage sandwiches – it keeps them happy and helps us raise money to maintain the club. Originally, a handful of mums and dads would come in and cook while their kids were playing, but as our membership numbers grew, it became obvious that we needed to set up our catering operation properly – and that included getting a bigger, trained volunteer team.

It is always tricky asking volunteers to take on additional tasks like training – they already dedicate lots of spare time to the club, so we needed a training course that was thorough but quick, that they could fit in when it suited them. Our first volunteers took their SFG Level 2 Food Hygiene courses in 2012, and we’ve used them ever since. Having a group of trained volunteers helps us to spread the load, and we know we’re not taking a risk with the safety of the food we feed the kids.”

The club has also used HACCP and Allergen courses, to make sure their kitchen processes are in order, and have consistently received 5 star hygiene ratings ever since they registered as a food business a decade ago. We hear the kids are delighted to be running around the field again on a Sunday morning – good luck NMRFC!

Do I need to register with the ICO?

The ICO, or Information Commissioner’s Office, oversees the safe handling of personal data within companies. Under the Data Protection Act 1998, any organisation that processes personal information must register with the ICO.  While failure to do so is a criminal offence, some organisations may be exempt and may not need to register or ‘notify’ the Information Commissioner’s Office.

What is ‘personal data’?

Personal data is information about individual people, where they live, what they do and more. It’s any and all information that identifies them, including:

  • people’s names and addresses;
  • photographs;
  • customer reference numbers;
  • customer reviews.

If a document, file or image identifies a person, or could be used in combination with other information to identify them, then it’s personal data. This applies even if the information doesn’t include a person’s name.

What does ‘handling personal data’ mean?

Handling personal data means taking any action with someone’s personal data. This begins when a business starts making a record of information about someone, and continues until they no longer need the information and it’s been securely destroyed. If you hold information on someone, it counts as processing even if you don’t do anything else with it.

So, in the example of a fish and chip shop, personal data might include a list of customers’ names, addresses and phone numbers that they use for ordering and delivering food, or images that they record on their CCTV system.

Which businesses are exempt?

Organisations that only processes personal information for:

  • staff administration (including payroll);
  • advertising, marketing and public relations (in connection with their own business activity);
  • accounts and records;

Some not-for-profit organisations;

Organisations that process personal data only for maintaining a public register;

Organisations that do not process personal information on computer.

Does this apply to my business?

You might use personal data in a slightly different way to the examples described above. To check whether your business needs to register with the ICO, follow this link to their self assessment tool and answer the questions…

What is a Food Safety Management System / HACCP?

Thumbnail

Every food business in the UK has a legal responsibility to:

  • make sure food is safe to eat
  • make sure it doesn’t add, remove or treat food in a way that makes it harmful to eat

A very important part of fulfilling this legal duty is creating a Food Safety Management system, using the principles of Hazard analysis and Critical control points (HACCP). HACCP is a system that helps you identify potential food hazards and introduce procedures to make sure those hazards are removed or reduced to an acceptable level.

These procedures will help you produce and sell food that is safe to eat, providing you:

  • keep up-to-date documents and records relating to your procedures
  • regularly review your procedures to ensure they reflect what you produce or how you work

Creating a HACCP Food Safety Management System

To create a comprehensive food safety management system, you will need to consider the entire journey of the food you produce, starting with the source of your ingredients and covering areas such as food handling, storage, cooking, cleaning and staff training.

A great resource to help you with this is the Safer Food, Better Business resource provided by the Food Standards Agency. This book walks you through each area of your business and tells you what you need to look out for, what records you need to keep, and how often you need to review your processes.

Safer Food, Better Business highlights the importance of good record keeping when producing food that is safe to eat. Good records will instil a culture of diligence within your food business and will also help prove to an EHO that you are doing things right.

The key records that most food businesses will need to keep are:

For more information, The Safer Food Group offer a Level 2 HACCP awareness course that looks into each area of Food Management in closer detail, explaining how to get it right – and what can happen when you don’t!

Important Links

Free 14 allergens poster

How do I keep my restaurant allergy-safe?

Thumbnail

You might think that getting your food business allergy safe is a hassle – but think about the consequences of being careless with ingredients that have the potential to kill. If you put the right processes and procedures in place and everyone follows them, you can be sure you are doing your best to keep your customers, your kitchen and your reputation safe.

So, what are the steps you need to follow to make your kitchen allergen safe? This list is not a comprehensive guide – you must ensure that you are properly trained to implement a successful allergen policy in your business – but it is written to show you that making your business allergen proof is logical and achievable, and shouldn’t be intimidating.

Preparation

Step 1 – Understanding

Ensure that you have adequate food allergy training to fully understand the risks of allergenic ingredients and the best practice you must use to ensure a safe business. This is not as simple as just keeping peanuts out of your kitchen!

Step 2 – Ingredients Audit

Be aware of every ingredient that you use in your kitchen, whether cooked in house from individual ingredients or pre-prepared. For every element of every dish, make a list of all ingredients and highlight the 14 known allergens.

 Tip: Don’t forget drinks, condiments and sauces – did you know that malt vinegar contains gluten, for instance?

Step 3 – Process walk through

Walk through the entire ‘life’ of a dish in your kitchen – from delivery, through storage, preparation, service and clean down, considering what would happen if an allergen was present in that dish. Identify points where cross contamination could occur, and how you can prevent it by measures such as:

  • Separated storage and prep zones for allergens 
  • Specific equipment 
  • Clear identification of specially prepared meals during service
  • Efficient clean down and separate pot wash routines

You may decide that you cannot guarantee that allergenic ingredients can be eliminated from dishes – if that is the case, you must communicate this to your staff and customers, to allow them to make informed decisions about their food.

Step 4 – Write it down! 

Once you’ve completed the walk through and decided what you will do to keep allergens isolated, you must write it down in a clear, logical way that can be followed by any team member involved in any stage of the process.

Training

Once you have gathered all of the vital information, you have to pass it onto the relevant staff. Think about different roles in your business and their contact with allergens, as well as their contact with customers

Train your staff clearly in the processes they need to follow when working with allergenic ingredients. It is useful for front of house staff to have an understanding of food prep process, and food prep staff to understand how the front of house team operates. Create a culture in which they are happy to ask questions and seek advice if they don’t understand or have forgotten their training.

Think about how you retrain your staff when dishes, processes or legislation changes, and how often you refresh their training.

It is vital that you include allergen training in your induction programme for new and returning staff.

Communication

Consider the clearest ways in which you can communicate ingredients info to customers. It is a legal requirement to communicate the details of which dishes contain the 14 listed allergens, but some customers have allergies that are not covered by the list, and being able to inform them accurately of all ingredients in all dishes will help your reputation as a responsible business.

The key message for you and your staff when it comes to communication is NOT TO GUESS THE ANSWER TO AN ALLERGEN QUESTION. ’I don’t know’ is always an acceptable answer, if the member of staff then seeks out the correct piece of information. Teach your staff:

Food Standards Agency launches ‘Here to Help’ guide

Thumbnail

The Food Standards Agency have announced the launch of their ‘Here to Help’ Guide, aimed at small and new food businesses adapting to the current situation.

The FSA say,

‘In order to continue operating during COVID-19, many established food businesses have diversified into food delivery, takeaway or online sales. There has also been an increase in people cooking from home and selling food locally or online.

The Food Standards Agency are offering support and guidance to established and new businesses to help address the challenges of the COVID-19 pandemic.

The Here to Help campaign will provide guidance and promote best practice to support food businesses to stay compliant with food hygiene and safety requirements and best respond to the impacts of COVID-19.’