<?xml version="1.0" encoding="utf-8"?>
<rss version="2.0" 
    xmlns:dc="http://purl.org/dc/elements/1.1/"
    xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
    xmlns:admin="http://webns.net/mvcb/"
    xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#"
    xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:itunes="http://www.itunes.com/dtds/podcast-1.0.dtd">
	<channel>
<title>Food Safety RSS Feed</title><link>http://www.food-technologists.com/index.html</link><description>Food Safety News&#x21;</description><dc:language>en</dc:language><dc:creator>info@food-technologists.co.uk</dc:creator><dc:rights>Copyright 2007 Ken Driver</dc:rights><dc:date>2011-03-11T14:38:53+00:00</dc:date><admin:generatorAgent rdf:resource="http://www.realmacsoftware.com/" />
<admin:errorReportsTo rdf:resource="mailto:info@food-technologists.co.uk" /><sy:updatePeriod>hourly</sy:updatePeriod>
<sy:updateFrequency>1</sy:updateFrequency>
<sy:updateBase>2000-01-01T12:00+00:00</sy:updateBase>
<lastBuildDate>Mon, 24 Mar 2008 21:30:06 +0000</lastBuildDate><item><title>Update on Food Safety &#x26; Haccp Courses</title><dc:creator>info@food-technologists.co.uk</dc:creator><dc:subject>News &#x26; Updates</dc:subject><dc:date>2011-03-11T14:38:53+00:00</dc:date><link>http://www.food-technologists.com/Food-Technologists-co-uk-Website-Updates.html#unique-entry-id-15</link><guid isPermaLink="true">http://www.food-technologists.com/Food-Technologists-co-uk-Website-Updates.html#unique-entry-id-15</guid><content:encoded><![CDATA[All our training is offered on an 'in-house' or 'on-site' basis, i.e. we come to you, to train a number of people (usually between 6 and 16 people per group). 


In house food safety & haccp training can be more cost-effective than sending people on 'public' or 'open' courses and gives you far greater value for money as we prepare each course to make it relevant to your company. (e.g. for haccp courses, practical exercises are based on your own process.


...● Level 2 (Basic) Award in Food Safety for Manufacturing Training Course (RSPH & HABC)


...● Level 4 (Advanced) Award in Food Safety Management for Manufacturing Training Course (RSPH & HABC)


...● Level 3 (Intermediate) Award in HACCP for Manufacturing Training Course (HABC & RSPH)


...● Level 4 (Advanced) Award in HACCP Management for Food Manufacturing Training Course (Also applicable to Catering) (RSPH)]]></content:encoded></item><item><title>ISO/TS 22002-1:2009</title><dc:creator>info@food-technologists.co.uk</dc:creator><category>News</category><dc:date>2010-01-03T23:06:11+00:00</dc:date><link>http://www.food-technologists.com/Food-Technologists-co-uk-Website-Updates_files/03-january-2010#unique-entry-id-14</link><guid isPermaLink="true">http://www.food-technologists.com/Food-Technologists-co-uk-Website-Updates_files/03-january-2010#unique-entry-id-14</guid><content:encoded><![CDATA[ISO/TS 22002-1:2009 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards.


ISO/TS 22002-1:2009 is applicable to all organizations, regardless of size or complexity, which are involved in the manufacturing step of the food chain and wish to implement PRP in such a way as to address the requirements specified in ISO 22000:2005, Clause 7.


...Food manufacturing operations are diverse in nature and not all of the requirements specified in ISO/TS 22002-1:2009 apply to an individual establishment or process.


Where exclusions are made or alternative measures implemented, these need to be justified and documented by a hazard analysis, as described in ISO 22000:2005, 7.4. 

...ISO/TS 22002-1:2009 specifies detailed requirements to be specifically considered in relation to ISO 22000:2005, 7.2.3: 


...In addition, ISO/TS 22002-1:2009 adds other aspects which are considered relevant to manufacturing operations: 
]]></content:encoded></item><item><title>Microbiological Guidance for Ready to Eat Foods</title><dc:creator>info@food-technologists.co.uk</dc:creator><category>New Website Links</category><dc:date>2009-12-11T21:25:10+00:00</dc:date><link>http://www.food-technologists.com/Food-Technologists-co-uk-Website-Updates_files/06-december-2009#unique-entry-id-13</link><guid isPermaLink="true">http://www.food-technologists.com/Food-Technologists-co-uk-Website-Updates_files/06-december-2009#unique-entry-id-13</guid><content:encoded><![CDATA[Revised guidelines for assessing the microbiological safety of ready-to-eat foods placed on the market are being launched by the Health Protection Agency today.


...They are intended for use by food examiners and local authority enforcement officers in identifying situations requiring investigation for public health or food safety reasons. 

...The main aim of the guidelines is to assess the microbiological safety of ready-to-eat foods at any point in the retail chain, e.g. retail, catering, wholesale, and port of entry (including food components such as herbs and spices).   While they do not take precedence over microbiological criteria within European or national legislation they complement legally enforceable standards and provide an indication of the microbiological safety for foods where standards currently do not exist.


..."The food industry has a duty to ensure that micro-organisms are eliminated or minimised so that they can't cause harm to people's health. 

...2) Additional information on the bacteria that cause foodborne disease and those that act as hygiene indicators, on interpretation of test results, comments on poor practices that are likely to have contributed to adverse results and suggested appropriate public heath actions are now included in the guidelines.]]></content:encoded></item><item><title>HABC Centre Approval</title><dc:creator>info@food-technologists.co.uk</dc:creator><category>News</category><dc:date>2009-06-22T22:37:45+01:00</dc:date><link>http://www.food-technologists.com/Food-Technologists-co-uk-Website-Updates_files/21-june-2009#unique-entry-id-12</link><guid isPermaLink="true">http://www.food-technologists.com/Food-Technologists-co-uk-Website-Updates_files/21-june-2009#unique-entry-id-12</guid><content:encoded><![CDATA[We are also pleased to announce that we have been approved to offer Level 2 & 3 Food Safety qualifications&nbsp;through the new awarding body, HABC (Highfield Awarding Body for Compliance). 


HABC, which has been positioned as &lsquo;the awarding body that listens&rsquo;&nbsp; was established in 2008 to offer qualifications which are competitively priced while providing high levels of customer service and quality to Food Safety&nbsp;trainers.


...Levels 1 and&nbsp;4&nbsp;in Food Safety in Catering;&nbsp;and


Levels 1, 2, 3&nbsp;and&nbsp;4 in&nbsp;Food Safety for Manufacturing


...Levels 2 and 3 in HACCP for Manufacturing; and


Levels 2 and 3 in HACCP&nbsp;for Catering
]]></content:encoded></item><item><title>New Food Safety &#x26; Haccp Courses</title><dc:creator>info@food-technologists.co.uk</dc:creator><category>News</category><dc:date>2008-03-20T11:24:05+00:00</dc:date><link>http://www.food-technologists.com/Food-Technologists-co-uk-Website-Updates_files/16-march-2008#unique-entry-id-11</link><guid isPermaLink="true">http://www.food-technologists.com/Food-Technologists-co-uk-Website-Updates_files/16-march-2008#unique-entry-id-11</guid><content:encoded><![CDATA[We now have approval from the RSPH to run the following courses:


...Level 4 Award in Food Safety Management for Manufacturing


Level 3 Award in HACCP for Food Manufacturing (Also applicable to Catering)


Level 4 Award in HACCP Management for Food Manufacturing (Also applicable to Catering)


These courses will be in house training for a specific company or we can deliver these courses on behalf of other training organisations.   The syllabus for each course is available HERE or please  Call  or e-mail now
]]></content:encoded></item><item><title>UK FSA issues guidance on managing foodborne diseases</title><dc:creator>info@food-technologists.co.uk</dc:creator><category>New Website Links</category><dc:date>2008-02-14T09:46:51+00:00</dc:date><link>http://www.food-technologists.com/Food-Technologists-co-uk-Website-Updates_files/10-february-2008#unique-entry-id-9</link><guid isPermaLink="true">http://www.food-technologists.com/Food-Technologists-co-uk-Website-Updates_files/10-february-2008#unique-entry-id-9</guid><content:encoded><![CDATA[The UK's Food Standards Agency (FSA) has published revised guidance on the management of outbreaks of foodborne illness in England and Wales.   The guidance is aimed at environmental health professionals, consultants in communicable disease control and others involved in the investigation and management of outbreaks of foodborne illness. 


The main changes in the revision relate to the organisations involved in the control of foodborne disease and their roles and responsibilities.   They take account of the establishment of the Food Standards Agency (FSA) in 2000 and the creation of the Health Protection Agency (HPA) in 2004.&nbsp;   Management of outbreaks of foodborne illness in England and Wales.


For more information on our services please. see Food safety Incident Investigations]]></content:encoded></item><item><title>New Food Safety Website</title><dc:creator>info@food-technologists.co.uk</dc:creator><category>News</category><dc:date>2007-11-22T12:14:00+00:00</dc:date><link>http://www.food-technologists.com/Food-Technologists-co-uk-Website-Updates_files/18-november-2007#unique-entry-id-0</link><guid isPermaLink="true">http://www.food-technologists.com/Food-Technologists-co-uk-Website-Updates_files/18-november-2007#unique-entry-id-0</guid><content:encoded><![CDATA[This revised web site is aimed at companies and employees in the food industry who have responsibility for contracting, managing or monitoring food manufacturing or industrial catering operations  and who may benefit from food safety support.   These services are detailed in the section 'Food Safety Services'


The website also has a resource area with a collection of links to food safety information.    Comments about the site and resources are welcome - if you have any comments or suggestions for other links, please e-mail info@food-technologists.co.uk  Changes and additions to the website will be posted in the ' New Website Links'.]]></content:encoded></item></channel>
</rss>
