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Do you know the difference between Food Safety HACCP 1 & 2?

What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Point. A food safety management system based on the principles of HACCP is a systematic approach to identifying and controlling hazards, whether microbiological, chemical or physical, that could pose a threat to the production of safe food.  –Source – FASI

It is a legal requirement and is an internationally recognized method of identifying and managing food safety related risk. Simply put, it refers to procedures you must put in place to ensure the food you produce is safe.

Proper implementation of a HACCP program helps reduce the likelihood of customer complaints or a recall by identifying and controlling potential hazards which may  come from raw materials, facility processes, and human error.

My Elearn Safety currently offer two Food Safety courses, HACCP 1 and HACCP 2.

Food Safety HACCP 1

The HACCP Level 1 Awareness course has being developed for those food workers who do not occupy a managerial or supervisory role and that are supervised in their day to day job role.

Who should do this course?

The Food Safety course covers the legal requirements of what staff are required to know before they start handling food in your premises. This course is ideal for those:

  • With no previous experience
  • With light food handling duties
  • Performing low-risk duties – Training delivery
  • The course is delivered fully online with estimated 2–4 hours total study time.

Click here to view our HACCP 1 course overview.

Food Safety HACCP 2

Level 2 Fundamentals of HACCP- Food Safety and HACCP. The course is easily adaptable to any sector of the food and related industries has been used in food manufacturing, food ingredients. food packaging, catering, food transport and distribution, animal feeding, healthcare products and non food products.

Who should do this course?

This course is intended for those who have responsibility for managing food safety or who are involved in food preparation, service, food handling and storage and who have already completed Food Safety at Level 1 training. It is ideal also for those working in professional kitchens, hotels, canteens, nursing homes, hospitals, delicatessens, restaurants, childcare, as well as food producers.

Click here to view our HACCP 2 course overview.

 

Take a look at some of our other Food Safety related Blogs

 

If you have any further questions or are interested in learning more about Food Safety, please contact us on +353 1 693 1421 and we will be happy to help you!

 

Safety Representatives – Why do you need them and what do they do?

Why do you need a Safety Representatives?

Safety, Health and Welfare at Work Act, 2005

It applies to all employers, employees (including fixed-term and temporary employees) and self-employed people in their workplaces. The Act sets out the rights and obligations of both employers and employees and provides for substantial fines and penalties for breaches of the health and safety legislation.

Section 25

Under Section 25 of the 2005 Act, all employees are entitled to select a safety representative to represent them on safety and health matters with their employer.

Section 26

Section 26 of this Act requires the employer to consult with employees to ensure cooperation with preventing accidents and ill health and in turn the workers can consult with their employer. Section 26 sets out the arrangements for this consultation on a range of safety and health issues.

Where a safety committee is already in existence, it can be used for this consultation process.

Regulation 23

Under Regulation 23 of the Construction Regulations where more than 20 persons are employed at any one time on a construction site, the project supervisor for the construction stage must facilitate the appointment of a safety representative.

Source – HSA.ie

What does a Safety Representative do?

Representative

Now you have assigned the role of the Safety officer, they are now representations on behalf of their members to their employer on any health and safety matter. The representative also represents their members in consultations with health and safety executive inspectors or other enforcing authorities.

Inspections

Safety representatives, after giving notice to the employer, have the right to inspect the whole or part of a workplace that they represent at a schedule agreed between them and the employer, based on the nature and extent of the hazards. A safety representative also has the right to inspect immediately where an accident or dangerous occurrence has taken place, or where there is an imminent danger or risk to the safety, health and welfare of any person. The frequency of these inspections depends on a number of factors:

  • Changes to the building or layout
  • The nature of work activities
  • The nature of work locations
  • Size of the workplace

Safety Representatives should be given learning resources and from that they will be able to ascertain the frequency of these inspections. If you are having difficulty with providing learning resources to your appointed Safety Representatives we have developed an Office Safety Package that can be tailored to your companies needs, we can also provide a bespoke package for you, just get in contact by emailing info@elearn.ie  or calling us on +353 1 693 1421.

Other responsibilities

  • Recommendations – Make recommendations to the employer on safety, health and welfare at the place of work
  • WorkPlace Accidents – The employer may request the Safety Representative be present when the inspector interviews an employee about an accident or dangerous occurrence that took place.
  • Inspector – The Safety Representative may be asked to accompany an inspector carrying out an inspection under Section 64 of the 2005 Act, other than the investigation of an accident or dangerous occurrence, although this may be allowed at the discretion of the inspector.

 

If you have any further questions about Safety Representatives please don’t hesitate to get in contact with us.

 

Free Poster – CPL Regulation Classification and Labelling

We at Elearn are always looking to share valuable information with our followers. The Health and Safety Authority of Ireland have a handy poster that explains the classification and labelling and packaging of chemical substances. This Poster clearly explains the elements of The CPL Regulation.

 

What is The CPL Regulation?

The GHS has been implemented in the EU by Regulation (EC) No 1272/2008 on classification, labelling and packaging of substances and mixtures (the ‘CLP Regulation’). The CLP Regulation entered into force on 20 January 2009. The deadline for substance classification according to the new rules was 1 December 2010; for mixtures, the deadline is 1 June 2015. The CLP Regulation replaces previous rules on classification, labelling and packaging of substances (Directive 67/548/EEC) and preparations (Directive 1999/45/EC) after this transitional period.

In line with the GHS standard, CLP allows for the identification of hazardous chemicals and the communication of these hazards to users through labelling. It also provides the basis for safety data sheets (SDS) regulated under the REACH Regulation, and sets requirements for the packaging of hazardous chemicals.

Source – https://ec.europa.eu

 

Poster Link – CLP Poster 1 (A4 size) – Classification and Labelling elements

Check out our Chemical Safety blog – How chemicals enter and effect the body

Stress Control – Learn the skills to get on top of stress

This article was originally posted by the hse.com 

Stress affects people from all walks of life. Although no two people will have exactly the same problems, we all have a lot in common when we are feeling stressed.  We can find it hard to relax, we can worry a great deal, we can lose confidence and a sense of control and feel despondent.

According to Ryan O’Neill (Senior Clinical Psychologist with the HSE and Stress control Coordinator) ” whilst it’s normal to have a certain degree of stress in our lives, for many of us the stress has become too much, whatever we do we can’t seem to get on top of it. When stress is running our lives there are inevitable and often serious consequences – our health may begin to deteriorate as our immune system becomes compromised by stress hormones continually flooding our body, physical tension becomes the new normal and we no longer know how to relax or even what being relaxed feels like.

Our relationships at home or at work may suffer as we become more snappy and irritable, our thinking becomes less clear, more confused and consequently we may make poor decisions in… continue reading

 

Check out our Mental Health & Well Being in the Workplace article.

Do you know what “The Big 8” food allergies are?

“The Big 8” food allergens

If you work in the food business it’s important that you are aware of potential food allergens of any of your customers.

There is a group of the major allergens in food which is known as the “The Big 8”. These * allergens include;

  • Milk
  • Eggs
  • Peanuts
  • Other nuts
  • Peanuts
  • Fish
  • Wheat
  • Soya
  • Crustaceans  (Crabs, prawns, lobsters)

14 allergens under Irish Legislation

These eight allergens account for about 90% of allergic reactions, however by law in Ireland there are 14 allergens that must be declared, the other 6 allergens added to The Big 8 listed above are;

  • Celery
  • Mustard
  • Sesame seeds
  • Sulphur dioxide (at concentrates higher than 10mg/kg)
  • Lupin
  • Molluscs (Mussels, oysters, squid, snails)

Kiwi and Strawberry fruit is also becoming a more frequent allergen but still 10 times less common than the main ones: milk, eggs and peanuts. Of course there are many other allergens that cause problems for people however under legislation you are only required to list the above common 14, all other allergens are not covered by allergen labelling requirements.

Allergen information requirements

In Ireland, Allergen information must:

  • Be provided in written form in English or in Irish and English
  • Be easily located and accessible before the sale or supply of the food – customers must have the information before buying and must not have to ask for the information
  • Relate directly to a food or beverage so there is no confusion about which food it relates to. It is not acceptable to say ‘Our food contains…’. You must identify the exact food e.g. ‘spaghetti bolognaise – contains milk, celery, wheat’
  • Be in a legible handwritten or printed format

 

Source – FSAI

If you have any furhter questions or are interested in learning more about food safety, please contact us on+353 1 278 1938 and we will be happy to help you!

Precautionary advice on cooking frozen vegetables

This article was originally posted by Food Standards Agency

Cooking Frozen Vegetables

The Food Standards Agency, Food Standards Scotland, Public Health England and Health Protection Scotland are reminding people that most frozen vegetables, including sweetcorn, need to be cooked before eating. This includes if adding them to salads, smoothies or dips.

People should always follow manufacturers’ instructions when preparing their food. If the product is not labelled as “ready to eat”, the cooking instructions should always be followed before eating the food hot or cold.

Frozen sweetcorn is the likely source of an ongoing outbreak of listeriosis affecting five European countries including the United Kingdom. Listeriosis is a rare but serious foodborne illness caused by the bacterium Listeria monocytogenes that can be more serious for those individuals who have… continue reading 

Top safety tips for your Christmas

Fire Safety

Trees and Lights

Decorating a Christmas tree, whether it be real or artificial, with lights is a time that all of us look forward to around Christmas time. But it is important to take steps to ensure your house and your family are safe while. Did you know that cooking was the source of hundreds of house fires in 2017, with most of these occurring during the Christmas period.

Here are some top tips!

  • Place real Christmas trees securely in a sturdy base filled with water – metal stands cause trees to dry out and become flammable.
  • If you do use a metal stand – have a bowel of water underneath with a wet towel -make sure to check the towel daily and add more water when necessary.
  • Always turn the Christmas tree lights off before going to bed, remember to unplug the lights rather than just turning it off at the switch.
  • Always buy lights with the safety standard mark on it.
  • Never leave the kitchen unattended if you have food on.

Candles and fires

Christmas is a time where we all look forward to sitting in front of the fire with candles lit around the room looking very pretty and creating a lovely ambiance. However this time of year can also open our homes up to more fire hazards than usual.

Here are some top tips!

  • Consider switching to battery operated tea lights
  • Never put candles on or near the Christmas tree
  • Always use a secure holder for candles and place them somewhere they wont get knocked over
  • Don’t put too many candles beside eachother, 4 inches between candles is a safe distance

Food safety

Food is a major part of Christmas, from the morning fry to the Christmas Dinner and the leftover sandwiches, however please take care to cook and store food properly, the last thing you want over the holidays is a stomach bug or worse.

Here are some top tips!

  • A typical large turkey takes two days to defrost. An FSA survey found that 69% of those who choose frozen turkey thaw it unsafely
  • While defrosting always place it in the fridge on the bottom shelf covered in in a container to hold any thawing juices to avoid any cross contamination.
  • Any leftovers should stored in an airtight container in the fridge and be consumed within 2 days
  • Opened or cooked food should be left standing at room temperature for no longer than 2 hours and 1 hour for rice.

Hidden Health and Safety Costs that are Easily Avoidable

VDU DSE

VDU or Video Display Units  and DSE or Display screen equipment are now widely used in the workplace and have been proven to be a significant factor to workplace injuries such as;

  • Repetitive strain
  • Eye Strain
  • Back Injury
  • Neck Injury
  • Stress

Along with these injuries, it can also decrease productivity of employees if they are not comfortable in work and are developing injuries. As well as reducing these sometimes hidden and underestimated health and safety costs, carrying out a VDU DSE assessment has also been proven to contribute to business success. As well as general duties under the Safety, Health and Welfare at Work Act 2005, there is a minimum health and safety requirements for work with display screen equipment, specific duties on employers and employees.

Who is affected?

Those who are covered by the VDU DSE regulations include;

  • If the employee has no choice but to use the VDU to carry out her/his work
  • If the employee normally uses the VDU for continuous periods of more than one hour
  • If the VDU is generally used by the employee on a daily basis

Those who are not covered by the DSE and VDU regulations include;

  • Drivers’ cabs or control cabs for vehicles or machinery
  • Computer systems on board a means of transport
  • Computer systems mainly intended for public use
  • Portable display screen equipment not in prolonged use at a workstation
  • Calculators, cash registers and any equipment having a small data or measurement display required for direct use of the equipment
  • Typewriters of traditional design, of the type known as “typewriter with window”

Source – HSA

Solution

Employers are required to evaluate health and safety at work stations with particular references to eyesight, physical difficulties and mental stress. Work station analysis is an important component of ensuring a safe place of work for all employees.

At Elearn we provide a VDU DSE Office course that all employers and staff who use these work stations for any length of time should do to learn how to avoid the range of adverse effects on the arm, hand and shoulder (WRULD’s) and other parts of the body. Click here to find out more information.

Health and Safety checklist for SME’s

The Safety, Health and Welfare at Work Act 2005 – All employers are required to follow this legalisation by law. The sole purpose of occupational health and safety law is to reduce the number of workplace injuries or deaths, the vast majority of which can be easily prevented by taking very straightforward safety precautions.

Under Section 8 of the Act the employer has a duty to ensure employees’ safety, health and welfare at work as far as is reasonably practicable. In order to prevent workplace injuries and ill-health the employer is required, among other things, to:

  • Provide and maintain a safe workplace which uses safe plant and equipment
  • Prevent risks from use of any article or substance and from exposure to physical agents, noise and vibration
  • Prevent any improper conduct or behaviour likely to put the safety, health and welfare of employees at risk
  • Provide instruction and training to employees on health and safety
  • Provide protective clothing and equipment to employees
  • Appointing a competent person as the organisation’s Safety Officer

Source – Citizen’s Information

Checklist: Work safety procedures

Assign a Safety officer

The Safety Officer is responsible for monitoring and assessing hazardous and unsafe situations and developing measures to assure personnel safety. Having someone assigned to this role will bring focus to ongoing procedures and best practices.

Identify hazards

Identify any hazard by carrying out a workplace assessment with your newly appointed Safety Officer. From this determine how employees might be at risk and evaluate these risks. If possible eradicate this hazards immediately and record and review these hazards at least once annually.

Educate and train workers

Ideally everyone in the office should be able to use a fire extinguisher, not just the Safety officer. Holding demonstrations is a great way for workers to feel confident while using extinguishers, especially in the event of a fire where nerves are high. A simple way to do this is to use the PASS method;

  • P – Pull the pin on the extinguisher.
  • A – Aim the hose nozzle low toward the base of the fire.
  • S – Squeeze the handle to release the extinguishing agent.
  • S – Sweep the nozzle from side to side at the base of the flames until extinguished.

Fire exits and procedures

Educate your staff about where the fire exits are and where they are to go in an event of a fire or other evacuation types for example; gas leaks, chemical leaks or equipment malfunctions.

Provide a First Aid box

The Health and Safety (First-Aid) Regulations 1981 require employers to provide adequate and appropriate equipment, facilities and personnel to ensure their employees receive immediate attention if they are injured or taken ill at work. These Regulations apply to all workplaces including those with less than five employees and to the self-employed. Source – HSE 

The HSA have prepared  Guidelines on First Aid at Places of Work  as part of the Guide to the Safety, Health and Welfare at Work (General Application) Regulations.