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BUSINESSEAST NORTHAMPTONSHIRE COUNCIL’S
newsletter
SUMMER 2016 - FREE!
Welcome to East Northamptonshire Council’s first business newsletter of 2016. As well as articles on food safety we have
information on pension enrolment, water health in your business and Safety Advisory Groups. As usual, if you want further information or assistance on anything covered please contact us:
01832 742055 [email protected]
Or call into reception at Cedar Drive, Thrapston, Northamptonshire NN14 4LZ Even a good old-fashioned letter will reach us and we will get back to you!
introductionwww.east-northamptonshire.gov.uk/business @ENCouncil
Designed and printed at
0093CLH10 JULY 2016
Is there a topic you would like to see covered in our business newsletter?If there is then let us know and we will try and include it in a future edition. Happy reading!
Eat it, Cook it, Freeze it!In the UK we throw away 7 million tonnes of food and drink from our homes every year, the majority of which could have been eaten. Wasting this food costs the average household £470 a year. If we all stopped wasting food the benefit to the planet would be the equivalent of taking 1 in 4 cars off the road.
There are two main reasons why we throw away good food: we buy or make too much or we don't use it in time.Our research tells us that people can be confused about the difference between ‘Use By’ and Best Before’ dates, that they don’t always know what can be safely cooked or frozen, and that some people are taking risks with their health and that of their loved ones to make food go further.
Small changes will make a big difference, and everyone can play their part. Almost 50% of the total amount of food thrown away in the UK comes from our homes.
The focus is particularly on meat. Meat and fish waste together cost £2.1 billion a year. Meat and fish contributed to 570,000 tonnes of waste. Around 300,000 was avoidable (200,000 tonnes was unavoidable e.g. bones).
There is evidence that people do not currently freeze or are nervous about freezing meat (52% surveyed wouldn’t freeze turkey or chicken, 41% of those surveyed do not know that defrosted meat can be safely refrozen after cooking).
Top tips:• You can save money and reduce waste by eating, cooking or freezing food by the ‘Use By’ date.• Freezing acts as a pause button and it is safe to freeze food up until the ‘Use By’ date.• This includes meat, and meals cooked from previously cooked and frozen meat e.g. leftovers from a roast chicken.• Once defrosted the pause button is off so you should only defrost food as needed and eat within 24 hours.• Remember Eat it, Cook it or Freeze it by the ‘Use By’ date (see more at www.food.gov.uk/useby).• Food past its ‘Use By’ date is not safe to eat even if it looks or smells fine.• ‘Best Before’ dates are about quality. Food will be safe to eat after this
date but may not be at its best.
Campylobacter is the most common cause of food poisoning in the UK. You can’t see it, smell it or even taste it on food, but if it affects you, you won’t forget it. A common cause of campylobacter poisoning is from not cooking chicken liver pâté / parfait thoroughly enough to kill the bacteria.
Public Health England reports that many of the outbreaks in recent years have been traced to catered events at hotels, pubs, clubs and restaurants.
What does campylobacter poisoning do?
It usually develops a few days after consuming contaminated food and can lead to abdominal pain, severe diarrhoea, vomiting. It can last for 2-10 days and can be particularly severe in small children and the elderly. In some cases, it can affect you forever – sparking off irritable bowel syndrome (IBS), reactive arthritis and in rare cases, Guillain-Barré syndrome – a serious and sometimes permanent condition of the nervous system.
There are tens of thousands of confirmed lab reports of people suffering from campylobacter poisoning every year. Most people survive, but a few are not so fortunate.
What can I do to keep my customers safe?
Campylobacter will survive in chicken livers if they are not cooked for long enough at a high enough temperature before being turned into pâté.
The Food Standards Agency has published a chicken liver pâté recipe that has been proven to destroy campylobacter and produces a pâté that is pink in colour with a taste, appearance, smell and touch considered desirable by caterers. You can find the recipe at www.food.gov.uk and search for chicken liver pate recipe.
For more information on campylobacter, visit www.food.gov.uk/actnowFor more information on food safety management, visit www.east-northamptonshire.gov.uk/business
DO YOU PREPARE OR MAKE CHICKEN LIVER PÂTÉ / PARFAIT?
Abandoned Vehicles (E.L.V.I.S) | 08456 121 999Business Rates | 01832 742011Health Protection - including: Food hygiene, health & safety | 01832 742055Licensing (liquor & entertainment) | 01832 742102Licensing (taxis) | 01832 742057Out of Hours (emergencies only) | 01832 733530Northamptonshire County Council (main switchboard) | 0300 126 1000Northamptonshire Enterprise Partnership (advise and funding) | 01604 609 393Payments | 01832 742259Planning Enquires | 01832 742225Waste Management* | 01832 742026*including commercial waste, fly tipping and street cleansing
useful tel numbers:
What localised business ratesmean for your council?
A guide to business rates retention produced by the LGA (Local Government Association) is available atwww.local.gov.uk, search for ‘Don’t be left in the dark’ to view the booklet.
Food allergens can be life threatening and the only way people can manage a food allergy is to avoid the foods that can make them ill. An oversight on your part – such as serving someone a food they are allergic to – can damage the reputation of your business as well as cause serious harm to your customer. Food allergens cannot be removed by cooking. That is why it is essential to practice good kitchen hygiene, as well as careful separation, storage and labelling of ingredients when preparing food.
As you may already be aware from December 2014 all food businesses need to provide information about the allergenic ingredients used in food sold or provided by them. The Food Information Regulations 2014 outlines the new requirements for businesses which are providing food sold prepacked and non prepacked (loose) such as food sold in a restaurant or takeaway.
There are 14 major allergens which need to be declared:
• Cereals containing gluten namely wheat (such as spelt and Khorasan wheat, barley, rye and oats
BE CLEAR ABOUT FOOD ALLERGIES AND INTOLERANCES
• Crustaceans like prawns, crab, lobster and crayfish etc.
• Eggs• Fish• Peanuts• Soybeans• Milk• Nuts namely almonds,
hazelnuts, walnuts, pecan nuts, Brazil nuts, pistachio, cashew, macadamia or Queensland nut.
• Celery• Mustard• Sesame• Sulphur dioxide or
sulphites (often found in wine and dried fruit).
• Lupin• Molluscs – like clams,
scallops, squid, mussels, oysters, and snacks etc.
Recent news headlines have served as a stark reminder of the consequences of suffering from food allergies. During May we saw the sentencing of a restaurant owner from North Yorkshire jailed for 6 years for manslaughter and gross negligence.
This followed the death of a customer who had consumed a takeaway meal and went into anaphylactic shock as a result of a severe peanut allergy. Despite being asked, staff at the restaurant had failed to declare the presence of ground peanut in the meal.
As part of the investigation which followed it was that as well as providing inaccurate and misleading food safety information the restauranteur was also found to have fraudulently used ground peanuts in his meal rather than ground almonds to cut costs.
We would hope that such situations are rare but we need to understand the requirements placed upon us and be clear to consumers about the ingredients in their food particularly in relation to the 14 stated allergens.
Since the legislation was introduced we have received a number of enquiries asking for more information and assistance in how to comply.
To help you understand the requirements and show how you can comply we have arranged a brief training course on Thursday 15 September at 9.15am – 12.15pm here at East Northamptonshire House, Cedar Drive, Thrapston.
This will be run in partnership with Northamptonshire County Council Trading Standards Department along with East Northamptonshire Council Environmental Health Officers.
During the session we will look at:
• How to identify ingredients used in your food;
• Identify the 14 specific allergens of concern;
• Consider the risks of cross contamination in your kitchen associated with allergens;
• Training your staff so that they are allergens aware and have a system in place to deal with allergen information requests.
You will also be provided with an information pack which contains information and tools that may be helpful.
Spaces are limited so will be provided on a first come first served basis. This will give you the opportunity to discuss the information provided and seek assistance when required.
Cost per person will be £30.
To reserve your space, find out more information and arrange payment, please contact Sharon Gibbon on 01832 742263.
Employers are hearing Workie’s message – now what should they do?By Charles Counsell, executive director of automatic enrolment at The Pensions Regulator
Many employers will have seen the large character Workie - calling on them not to ignore the workplace pension. They may now be wondering what to do next and what automatic enrolment will cost them.
The good news is that recent research by The Pensions Regulator shows most small and micro employers who have already met their workplace pension duties recognise the importance of workplace pensions and think that it is good for staff.
Our findings show automatic enrolment doesn’t have to be costly and that it pays not to put your head in the sand. Starting plans early leaves employers with time to research and shop around and also helps them avoid the risk of a £400 fine. Employers should first head to our website and follow the step by step Duties Checker which tells them what to and by when.
The Duties Checker is designed for small employers without pensions experience and makes automatic enrolment as easy as possible. I’d also recommend that employers look at our information detailing the set up costs employers might incur which will help people avoid any unnecessary expense.
Employers who have already reached their staging date – the date the law applied to them – should ensure they complete their declaration of compliance and submit it to us. This must be done within five months of their staging date. Employers are at risk of being fined if despite putting staff into a pension, they fail to submit their Declaration of Compliance.
Already more than 100,000employers have completed their workplace pensions duties and more than 6 million workers have been automatically enrolled since 2012. The Pensions Regulator is ready to help hundreds of thousands more small and micro employers join the pension revolution.
Useful linksDuties checker – www.tpr.gov.uk/en/employers/duties-checker Step by step guide – www.tpr.gov.uk/en/employers Nominate a contact – www.tpr.gov.uk/nominate News by email: www.tpr.co.uk/news-by-email/subscribe Choosing a pension scheme – www.tpr.gov.uk/scheme Your questions answered – www.tpr.gov.uk/questions
The Food & Drink Forum has secured funding to offer a range of useful services to food and drink manufacturers over the next three years, including; grant funding, business mentoring, industry events, technical support and technical apprentices.
For further information please visit their website at www.foodanddrinkforum.co.uk/web/xfdf/feast.cfm
FEAST
The below is an extract from the Food Standards Agency guidance and best practice advice for food business operators. It gives advice on when managers of food businesses need to exclude food handlers from working with food when they are suffering from food poisoning and certain infections.
• The law requires you to exclude anyone from work if they have an infection that can be passed on through food and there is any likelihood of them contaminating food directly or indirectly.
• This would apply to people employed as food handlers or to other staff working in areas where open food is handled.• Diarrhoea and/or vomiting are the main symptoms of infections that can be transmitted through food.• Other symptoms can include stomach cramps or pain, nausea and fever. Skin infections are also a problem.• This is because some infections, mainly from bacteria and viruses, can spread in faeces and vomit. This can contaminate
infected persons’ hands when they have diarrhoea or vomiting. Vomiting can also spread it directly. If an infected person contaminates food or food contact surfaces, in many cases the infection can spread to people who eat the food.
Action to take:• Ensure that all staff handling food and anyone working in a food handling area knows to report the symptoms of infection
and if they have close contact with someone with these symptoms.• Exclude staff with these symptoms from working with or around open food.
Returning to work:• The exclusion period is normally 48 hours from when symptoms stop naturally. Different action is required in special cases.• When excluded staff return to work ensure that they take extra hygiene precautions, particularly hand washing.• Not all cases of diarrhoea or vomiting are infectious, e.g. morning sickness, so exclusion is not always needed.
Other facts:• People can have infections without symptoms so it is important that managers try to ensure that everyone washes
and dries their hands regularly at work, especially after using the toilet.• Managers should assess the risk to food safety of anyone found to have been working with or around food whilst
infectious and take the appropriate action to ensure that unsafe food is not released.• If you are not sure what to do in any situation, you can seek advice from a health professional or your local authority.
If you want to read the complete document you can find it on the FSA website www.food.gov.uk
FOOD HANDLERS– Fitness To Work
SAFER FOOD, BETTER BUSINESS (SFBB)There are a number of SFBB packs available that are designed to meet the specific needsof different types of food businesses:• small catering businesses • small retail businesses• restaurants and takeaways serving Chinese or Indian, Pakistani, Bangladeshi and Sri Lankan cuisines• childminders • care homes supplement, designed for use with the caterer’s pack
Need a pack or diary refill?To get started with SFBB, download the relevant PDF from www.food.gov.uk/sfbb and save it to your desktop before you start work on it. Once the PDF has been saved onto your desktop, open it up and you can then print it, or start logging in your daily safety checks and records online. Downloading files and saving them on your desktop first, will help you avoid strange symbols appearing on your printed copies.
You can also access the new print-friendly version of the diary refill sheets from the same website address. This new version can be filled in electronically and allows you to download the diary pages onto your computer desktop, fill them in, name them for the appropriate month and year and store them electronically, if you prefer.
Unfortunately we can no longer supply the pack and refill diary sheets for free. You can either download a copy from the above website or you can pay us a nominal fee of £10 for an SFBB pack or £5 for the related diary sheets for us to supply you with them.
FOOD SAFETY TRAININGFrom cross-contamination to cleaning, if you work in catering you’ll know how important food safety is. To help businesses achieve good food hygiene we offer training for those handling high-risk foods.
For just £72 you can be taught the Level 2 Food Safety in Catering course by tutors approved by the Chartered Institute of Environmental Health. You will also receive a course handbook, examination registration, a buffet lunch and refreshments.
Your next chance to attend the course is Tuesday, 20 September 2016, 8:45am – 5.15pm. It takes place at East Northamptonshire Council, Cedar Drive, Thrapston and we advise all those working in catering to attend. Places are also available for courses on Wednesday 16 November 2016 and Thursday 26 January 2017.
For more information on the food safety training we offer, visitwww.eastnorthamptonshire.gov.uk/foodsafetytraining.
To book a place on the course, please call 01832 742263 or email us [email protected]
Everyone who produces waste material has a legal duty to make sure that their waste has been safely and correctly stored and disposed of. Officers from the local council and from the Environment Agency can ask to see documentation regarding the waste disposal arrangements from your business at any time.
If you are unable to supply these documents you may be liable to prosecution or receive a fixed penalty notice of £300.
For more information on how the duty of care affects you and what steps you need to take, visit the Right Waste, Right Place website at www.rightwasterightplace.com/#intro
DO YOU KNOW WHAT YOUR RESPONSIBILITIES ARE FOR THE WASTE THAT IS PRODUCED FROM YOUR BUSINESS?
Anglian Water has produced a free leaflet detailing top tips to keep the water supply healthy at your place of work. The information covers potential risk areas around the workplace where water can become contaminated.
You can download the leaflet at:www.anglianwater.co.uk/_assets/media/LED382_KWH_Business_leaflet_2015.pdf
Further information on your water supply and how to keep it healthy canbe found at Anglian Water’s website: www.anglianwater.co.uk/keepwaterhealty
You can also ring their contact centre on 03457 145 145
Keep Business Water Healthy
AIM FOR HIGH FIVECustomers are becoming increasingly aware of the National Food Hygiene Rating Scheme and regularly check the rating of a food business before they go out. Here are some pointers you can follow to help your business get a good food hygiene rating:-
1. Have a relevant and completed food safety management system, which is in use, fully documented and regularly reviewed. Many businesses use the Food Standard Agency’s (FSA) Safer Food Better Business (SFBB) which is based on Hazard Analysis and Critical Control Points (HACCP) principles or you can use another HACCP based system should you wish to.
2. Cross-contamination – cooked and ready to eat foods must be handled stored and processed safely. Checking dates, making sure food is kept at the correct temperature and preventing contamination with any raw products, foreign bodies or chemicals.
3. Personal Hygiene – Food handlers must have the appropriate facilities to wash their hands, and this must be used to prevent cross-contamination.
4. Staff training – Food handlers and supervisors must have adequate knowledge on food safety and hygiene, awareness of identified controls and corrective action, i.e. cooking, cooling, prevention of cross-contamination and appropriate cleaning/sanitising.
5. Equipment – must be checked it is working suitably and monitored regularly.
6. Food Handler responsibilities – in addition to hand washing, food handlers must wear clean protective clothing, keep hair tied back/covered as appropriate, wear minimal jewellery, report any stomach upsets and not work with food.
7. Cleaning – use disposable paper instead of dish cloths which harbour bacteria.
8. Chemicals – have a good supply of cleaning materials especially a food grade sanitiser and know how to use them effectively.
Further information is available at www.food.gov.uk
SAGs are usually held for events that present a significant public safety risk whether in terms of numbers, profile of people attending, or the nature of the event activity. Lower risk events like community village fetes and funfairs are unlikely to require a SAG.
SAGs are co-ordinated by the Local Authority (LA) and made up of representatives from the LA, emergency services, other relevant bodies and the event organiser.
THE ROLE OF A LOCAL AUTHORITYSAFETY ADVISORY GROUP (SAG)
SAGs provide a forum for discussing and advising on public safety (ranging from food, water and alcohol safety to fire and traffic safety) at an event. The group aim to help organisers with the planning, and management of an event and to encourage cooperation and coordination between all relevant agencies.
It is the event organiser’s responsibility to take any appropriate action, and the event organisers and others involved in the running of an event, retain the principal legal duties for ensuring public safety.
Eat Out Eat Well– NORTHAMPTONSHIRE
Helping you make healthier choices
East Northamptonshire Council are now promoting a new FREE award scheme which was launched last year which replaces the Heartbeat Award.
The process of evaluating your catering establishment to determine whether you are eligible to join the scheme is very simple.
The Eat Out Eat Well Award has been developed to reward caterers who make it easier for their customers to make healthy choices when eating out. It has three levels – Bronze, Silver, and Gold, and is symbolised by an apple logo in the shape of a heart.
The level of award is based on a scoring system that takes into account the type of food on offer, cooking methods, and how the meals are promoted to customers. This scheme benefits both caterers by promoting their businesses and consumers by helping them make healthier choices when eating out.
At the end of the visit the assessment officer will give you an indication on whether you qualify for the award. The officer then needs to have some time to consider their findings and discuss them with other colleagues before they are able to provide you with a final decision on the level of award that you will receive.
Why get involved?
You could make a huge contribution to improving your customers' diet and health by providing healthier food choices.You'll have public recognition for achieving the award and could enhance your image as a responsible business that puts its customers first. It could give you a competitive edge and increase customer satisfaction as the demand for healthier choices continues to grow.
Healthier Food training for catering businesses
Low cost accredited courses are available at East Northamptonshire Council , dates to be confirmed and details of the course offered can be found at www.cieh.org/training/level_2_healthier_food.html undertaking the level 2 healthier foods and special diets training will help you to achieve a Gold Award in the Eat Out Eat Well scheme.
The Eat Out Eat Well award is assessed and managed by local Environmental Health teams across Northamptonshire.
If you are interested in applying or would like some more information please [email protected] or call 01832 742055
Anglian Water has produced a free leaflet detailing top tips to keep the water supply healthy at your place of work. The information covers potential risk areas around the workplace where water can become contaminated.
You can download the leaflet at:www.anglianwater.co.uk/_assets/media/LED382_KWH_Business_leaflet_2015.pdf
Further information on your water supply and how to keep it healthy canbe found at Anglian Water’s website: www.anglianwater.co.uk/keepwaterhealty
You can also ring their contact centre on 03457 145 145
Keep Business Water Healthy
AIM FOR HIGH FIVECustomers are becoming increasingly aware of the National Food Hygiene Rating Scheme and regularly check the rating of a food business before they go out. Here are some pointers you can follow to help your business get a good food hygiene rating:-
1. Have a relevant and completed food safety management system, which is in use, fully documented and regularly reviewed. Many businesses use the Food Standard Agency’s (FSA) Safer Food Better Business (SFBB) which is based on Hazard Analysis and Critical Control Points (HACCP) principles or you can use another HACCP based system should you wish to.
2. Cross-contamination – cooked and ready to eat foods must be handled stored and processed safely. Checking dates, making sure food is kept at the correct temperature and preventing contamination with any raw products, foreign bodies or chemicals.
3. Personal Hygiene – Food handlers must have the appropriate facilities to wash their hands, and this must be used to prevent cross-contamination.
4. Staff training – Food handlers and supervisors must have adequate knowledge on food safety and hygiene, awareness of identified controls and corrective action, i.e. cooking, cooling, prevention of cross-contamination and appropriate cleaning/sanitising.
5. Equipment – must be checked it is working suitably and monitored regularly.
6. Food Handler responsibilities – in addition to hand washing, food handlers must wear clean protective clothing, keep hair tied back/covered as appropriate, wear minimal jewellery, report any stomach upsets and not work with food.
7. Cleaning – use disposable paper instead of dish cloths which harbour bacteria.
8. Chemicals – have a good supply of cleaning materials especially a food grade sanitiser and know how to use them effectively.
Further information is available at www.food.gov.uk
SAGs are usually held for events that present a significant public safety risk whether in terms of numbers, profile of people attending, or the nature of the event activity. Lower risk events like community village fetes and funfairs are unlikely to require a SAG.
SAGs are co-ordinated by the Local Authority (LA) and made up of representatives from the LA, emergency services, other relevant bodies and the event organiser.
THE ROLE OF A LOCAL AUTHORITYSAFETY ADVISORY GROUP (SAG)
SAGs provide a forum for discussing and advising on public safety (ranging from food, water and alcohol safety to fire and traffic safety) at an event. The group aim to help organisers with the planning, and management of an event and to encourage cooperation and coordination between all relevant agencies.
It is the event organiser’s responsibility to take any appropriate action, and the event organisers and others involved in the running of an event, retain the principal legal duties for ensuring public safety.
Eat Out Eat Well– NORTHAMPTONSHIRE
Helping you make healthier choices
East Northamptonshire Council are now promoting a new FREE award scheme which was launched last year which replaces the Heartbeat Award.
The process of evaluating your catering establishment to determine whether you are eligible to join the scheme is very simple.
The Eat Out Eat Well Award has been developed to reward caterers who make it easier for their customers to make healthy choices when eating out. It has three levels – Bronze, Silver, and Gold, and is symbolised by an apple logo in the shape of a heart.
The level of award is based on a scoring system that takes into account the type of food on offer, cooking methods, and how the meals are promoted to customers. This scheme benefits both caterers by promoting their businesses and consumers by helping them make healthier choices when eating out.
At the end of the visit the assessment officer will give you an indication on whether you qualify for the award. The officer then needs to have some time to consider their findings and discuss them with other colleagues before they are able to provide you with a final decision on the level of award that you will receive.
Why get involved?
You could make a huge contribution to improving your customers' diet and health by providing healthier food choices.You'll have public recognition for achieving the award and could enhance your image as a responsible business that puts its customers first. It could give you a competitive edge and increase customer satisfaction as the demand for healthier choices continues to grow.
Healthier Food training for catering businesses
Low cost accredited courses are available at East Northamptonshire Council , dates to be confirmed and details of the course offered can be found at www.cieh.org/training/level_2_healthier_food.html undertaking the level 2 healthier foods and special diets training will help you to achieve a Gold Award in the Eat Out Eat Well scheme.
The Eat Out Eat Well award is assessed and managed by local Environmental Health teams across Northamptonshire.
If you are interested in applying or would like some more information please [email protected] or call 01832 742055
The below is an extract from the Food Standards Agency guidance and best practice advice for food business operators. It gives advice on when managers of food businesses need to exclude food handlers from working with food when they are suffering from food poisoning and certain infections.
• The law requires you to exclude anyone from work if they have an infection that can be passed on through food and there is any likelihood of them contaminating food directly or indirectly.
• This would apply to people employed as food handlers or to other staff working in areas where open food is handled.• Diarrhoea and/or vomiting are the main symptoms of infections that can be transmitted through food.• Other symptoms can include stomach cramps or pain, nausea and fever. Skin infections are also a problem.• This is because some infections, mainly from bacteria and viruses, can spread in faeces and vomit. This can contaminate
infected persons’ hands when they have diarrhoea or vomiting. Vomiting can also spread it directly. If an infected person contaminates food or food contact surfaces, in many cases the infection can spread to people who eat the food.
Action to take:• Ensure that all staff handling food and anyone working in a food handling area knows to report the symptoms of infection
and if they have close contact with someone with these symptoms.• Exclude staff with these symptoms from working with or around open food.
Returning to work:• The exclusion period is normally 48 hours from when symptoms stop naturally. Different action is required in special cases.• When excluded staff return to work ensure that they take extra hygiene precautions, particularly hand washing.• Not all cases of diarrhoea or vomiting are infectious, e.g. morning sickness, so exclusion is not always needed.
Other facts:• People can have infections without symptoms so it is important that managers try to ensure that everyone washes
and dries their hands regularly at work, especially after using the toilet.• Managers should assess the risk to food safety of anyone found to have been working with or around food whilst
infectious and take the appropriate action to ensure that unsafe food is not released.• If you are not sure what to do in any situation, you can seek advice from a health professional or your local authority.
If you want to read the complete document you can find it on the FSA website www.food.gov.uk
FOOD HANDLERS– Fitness To Work
SAFER FOOD, BETTER BUSINESS (SFBB)There are a number of SFBB packs available that are designed to meet the specific needsof different types of food businesses:• small catering businesses • small retail businesses• restaurants and takeaways serving Chinese or Indian, Pakistani, Bangladeshi and Sri Lankan cuisines• childminders • care homes supplement, designed for use with the caterer’s pack
Need a pack or diary refill?To get started with SFBB, download the relevant PDF from www.food.gov.uk/sfbb and save it to your desktop before you start work on it. Once the PDF has been saved onto your desktop, open it up and you can then print it, or start logging in your daily safety checks and records online. Downloading files and saving them on your desktop first, will help you avoid strange symbols appearing on your printed copies.
You can also access the new print-friendly version of the diary refill sheets from the same website address. This new version can be filled in electronically and allows you to download the diary pages onto your computer desktop, fill them in, name them for the appropriate month and year and store them electronically, if you prefer.
Unfortunately we can no longer supply the pack and refill diary sheets for free. You can either download a copy from the above website or you can pay us a nominal fee of £10 for an SFBB pack or £5 for the related diary sheets for us to supply you with them.
FOOD SAFETY TRAININGFrom cross-contamination to cleaning, if you work in catering you’ll know how important food safety is. To help businesses achieve good food hygiene we offer training for those handling high-risk foods.
For just £72 you can be taught the Level 2 Food Safety in Catering course by tutors approved by the Chartered Institute of Environmental Health. You will also receive a course handbook, examination registration, a buffet lunch and refreshments.
Your next chance to attend the course is Tuesday, 20 September 2016, 8:45am – 5.15pm. It takes place at East Northamptonshire Council, Cedar Drive, Thrapston and we advise all those working in catering to attend. Places are also available for courses on Wednesday 16 November 2016 and Thursday 26 January 2017.
For more information on the food safety training we offer, visitwww.eastnorthamptonshire.gov.uk/foodsafetytraining.
To book a place on the course, please call 01832 742263 or email us [email protected]
Everyone who produces waste material has a legal duty to make sure that their waste has been safely and correctly stored and disposed of. Officers from the local council and from the Environment Agency can ask to see documentation regarding the waste disposal arrangements from your business at any time.
If you are unable to supply these documents you may be liable to prosecution or receive a fixed penalty notice of £300.
For more information on how the duty of care affects you and what steps you need to take, visit the Right Waste, Right Place website at www.rightwasterightplace.com/#intro
DO YOU KNOW WHAT YOUR RESPONSIBILITIES ARE FOR THE WASTE THAT IS PRODUCED FROM YOUR BUSINESS?
Food allergens can be life threatening and the only way people can manage a food allergy is to avoid the foods that can make them ill. An oversight on your part – such as serving someone a food they are allergic to – can damage the reputation of your business as well as cause serious harm to your customer. Food allergens cannot be removed by cooking. That is why it is essential to practice good kitchen hygiene, as well as careful separation, storage and labelling of ingredients when preparing food.
As you may already be aware from December 2014 all food businesses need to provide information about the allergenic ingredients used in food sold or provided by them. The Food Information Regulations 2014 outlines the new requirements for businesses which are providing food sold prepacked and non prepacked (loose) such as food sold in a restaurant or takeaway.
There are 14 major allergens which need to be declared:
• Cereals containing gluten namely wheat (such as spelt and Khorasan wheat, barley, rye and oats
BE CLEAR ABOUT FOOD ALLERGIES AND INTOLERANCES
• Crustaceans like prawns, crab, lobster and crayfish etc.
• Eggs• Fish• Peanuts• Soybeans• Milk• Nuts namely almonds,
hazelnuts, walnuts, pecan nuts, Brazil nuts, pistachio, cashew, macadamia or Queensland nut.
• Celery• Mustard• Sesame• Sulphur dioxide or
sulphites (often found in wine and dried fruit).
• Lupin• Molluscs – like clams,
scallops, squid, mussels, oysters, and snacks etc.
Recent news headlines have served as a stark reminder of the consequences of suffering from food allergies. During May we saw the sentencing of a restaurant owner from North Yorkshire jailed for 6 years for manslaughter and gross negligence.
This followed the death of a customer who had consumed a takeaway meal and went into anaphylactic shock as a result of a severe peanut allergy. Despite being asked, staff at the restaurant had failed to declare the presence of ground peanut in the meal.
As part of the investigation which followed it was that as well as providing inaccurate and misleading food safety information the restauranteur was also found to have fraudulently used ground peanuts in his meal rather than ground almonds to cut costs.
We would hope that such situations are rare but we need to understand the requirements placed upon us and be clear to consumers about the ingredients in their food particularly in relation to the 14 stated allergens.
Since the legislation was introduced we have received a number of enquiries asking for more information and assistance in how to comply.
To help you understand the requirements and show how you can comply we have arranged a brief training course on Thursday 15 September at 9.15am – 12.15pm here at East Northamptonshire House, Cedar Drive, Thrapston.
This will be run in partnership with Northamptonshire County Council Trading Standards Department along with East Northamptonshire Council Environmental Health Officers.
During the session we will look at:
• How to identify ingredients used in your food;
• Identify the 14 specific allergens of concern;
• Consider the risks of cross contamination in your kitchen associated with allergens;
• Training your staff so that they are allergens aware and have a system in place to deal with allergen information requests.
You will also be provided with an information pack which contains information and tools that may be helpful.
Spaces are limited so will be provided on a first come first served basis. This will give you the opportunity to discuss the information provided and seek assistance when required.
Cost per person will be £30.
To reserve your space, find out more information and arrange payment, please contact Sharon Gibbon on 01832 742263.
Employers are hearing Workie’s message – now what should they do?By Charles Counsell, executive director of automatic enrolment at The Pensions Regulator
Many employers will have seen the large character Workie - calling on them not to ignore the workplace pension. They may now be wondering what to do next and what automatic enrolment will cost them.
The good news is that recent research by The Pensions Regulator shows most small and micro employers who have already met their workplace pension duties recognise the importance of workplace pensions and think that it is good for staff.
Our findings show automatic enrolment doesn’t have to be costly and that it pays not to put your head in the sand. Starting plans early leaves employers with time to research and shop around and also helps them avoid the risk of a £400 fine. Employers should first head to our website and follow the step by step Duties Checker which tells them what to and by when.
The Duties Checker is designed for small employers without pensions experience and makes automatic enrolment as easy as possible. I’d also recommend that employers look at our information detailing the set up costs employers might incur which will help people avoid any unnecessary expense.
Employers who have already reached their staging date – the date the law applied to them – should ensure they complete their declaration of compliance and submit it to us. This must be done within five months of their staging date. Employers are at risk of being fined if despite putting staff into a pension, they fail to submit their Declaration of Compliance.
Already more than 100,000employers have completed their workplace pensions duties and more than 6 million workers have been automatically enrolled since 2012. The Pensions Regulator is ready to help hundreds of thousands more small and micro employers join the pension revolution.
Useful linksDuties checker – www.tpr.gov.uk/en/employers/duties-checker Step by step guide – www.tpr.gov.uk/en/employers Nominate a contact – www.tpr.gov.uk/nominate News by email: www.tpr.co.uk/news-by-email/subscribe Choosing a pension scheme – www.tpr.gov.uk/scheme Your questions answered – www.tpr.gov.uk/questions
The Food & Drink Forum has secured funding to offer a range of useful services to food and drink manufacturers over the next three years, including; grant funding, business mentoring, industry events, technical support and technical apprentices.
For further information please visit their website at www.foodanddrinkforum.co.uk/web/xfdf/feast.cfm
FEAST
BUSINESSEAST NORTHAMPTONSHIRE COUNCIL’S
newsletter
SUMMER 2016 - FREE!
Welcome to East Northamptonshire Council’s first business newsletter of 2016. As well as articles on food safety we have
information on pension enrolment, water health in your business and Safety Advisory Groups. As usual, if you want further information or assistance on anything covered please contact us:
01832 742055 [email protected]
Or call into reception at Cedar Drive, Thrapston, Northamptonshire NN14 4LZ Even a good old-fashioned letter will reach us and we will get back to you!
introductionwww.east-northamptonshire.gov.uk/business @ENCouncil
Designed and printed at
0093CLH10 JULY 2016
Is there a topic you would like to see covered in our business newsletter?If there is then let us know and we will try and include it in a future edition. Happy reading!
Eat it, Cook it, Freeze it!In the UK we throw away 7 million tonnes of food and drink from our homes every year, the majority of which could have been eaten. Wasting this food costs the average household £470 a year. If we all stopped wasting food the benefit to the planet would be the equivalent of taking 1 in 4 cars off the road.
There are two main reasons why we throw away good food: we buy or make too much or we don't use it in time.Our research tells us that people can be confused about the difference between ‘Use By’ and Best Before’ dates, that they don’t always know what can be safely cooked or frozen, and that some people are taking risks with their health and that of their loved ones to make food go further.
Small changes will make a big difference, and everyone can play their part. Almost 50% of the total amount of food thrown away in the UK comes from our homes.
The focus is particularly on meat. Meat and fish waste together cost £2.1 billion a year. Meat and fish contributed to 570,000 tonnes of waste. Around 300,000 was avoidable (200,000 tonnes was unavoidable e.g. bones).
There is evidence that people do not currently freeze or are nervous about freezing meat (52% surveyed wouldn’t freeze turkey or chicken, 41% of those surveyed do not know that defrosted meat can be safely refrozen after cooking).
Top tips:• You can save money and reduce waste by eating, cooking or freezing food by the ‘Use By’ date.• Freezing acts as a pause button and it is safe to freeze food up until the ‘Use By’ date.• This includes meat, and meals cooked from previously cooked and frozen meat e.g. leftovers from a roast chicken.• Once defrosted the pause button is off so you should only defrost food as needed and eat within 24 hours.• Remember Eat it, Cook it or Freeze it by the ‘Use By’ date (see more at www.food.gov.uk/useby).• Food past its ‘Use By’ date is not safe to eat even if it looks or smells fine.• ‘Best Before’ dates are about quality. Food will be safe to eat after this
date but may not be at its best.
Campylobacter is the most common cause of food poisoning in the UK. You can’t see it, smell it or even taste it on food, but if it affects you, you won’t forget it. A common cause of campylobacter poisoning is from not cooking chicken liver pâté / parfait thoroughly enough to kill the bacteria.
Public Health England reports that many of the outbreaks in recent years have been traced to catered events at hotels, pubs, clubs and restaurants.
What does campylobacter poisoning do?
It usually develops a few days after consuming contaminated food and can lead to abdominal pain, severe diarrhoea, vomiting. It can last for 2-10 days and can be particularly severe in small children and the elderly. In some cases, it can affect you forever – sparking off irritable bowel syndrome (IBS), reactive arthritis and in rare cases, Guillain-Barré syndrome – a serious and sometimes permanent condition of the nervous system.
There are tens of thousands of confirmed lab reports of people suffering from campylobacter poisoning every year. Most people survive, but a few are not so fortunate.
What can I do to keep my customers safe?
Campylobacter will survive in chicken livers if they are not cooked for long enough at a high enough temperature before being turned into pâté.
The Food Standards Agency has published a chicken liver pâté recipe that has been proven to destroy campylobacter and produces a pâté that is pink in colour with a taste, appearance, smell and touch considered desirable by caterers. You can find the recipe at www.food.gov.uk and search for chicken liver pate recipe.
For more information on campylobacter, visit www.food.gov.uk/actnowFor more information on food safety management, visit www.east-northamptonshire.gov.uk/business
DO YOU PREPARE OR MAKE CHICKEN LIVER PÂTÉ / PARFAIT?
Abandoned Vehicles (E.L.V.I.S) | 08456 121 999Business Rates | 01832 742011Health Protection - including: Food hygiene, health & safety | 01832 742055Licensing (liquor & entertainment) | 01832 742102Licensing (taxis) | 01832 742057Out of Hours (emergencies only) | 01832 733530Northamptonshire County Council (main switchboard) | 0300 126 1000Northamptonshire Enterprise Partnership (advise and funding) | 01604 609 393Payments | 01832 742259Planning Enquires | 01832 742225Waste Management* | 01832 742026*including commercial waste, fly tipping and street cleansing
useful tel numbers:
What localised business ratesmean for your council?
A guide to business rates retention produced by the LGA (Local Government Association) is available atwww.local.gov.uk, search for ‘Don’t be left in the dark’ to view the booklet.
