Food Advisory Consultancy & Training

09/09/2021

09/09/2021

06/08/2021

The most common causes of accidents and ill health in the workplace are:
 Slips and trips
 Poor handling, lifting, and carrying technique
 Falls from height
 Being struck by a vehicle
 Being struck by a moving or falling object
 Misuse or abuse of machinery
 Sharp objects
 Using harmful substances
 Horseplay
 Not following instructions
 Noise-induced illness
 Stress

If you need help, contact FACT by email at info@trustfact.co.uk or call 0113 477 1700 – we’ve got you!

05/08/2021

A fire developing unchecked in a room with adequate ventilation will continue to grow; the heat will continue to rise until it reaches such a stage when the entire contents are giving off flammable gases (known as pyrolysis).

Flashover occurs when a growing fire suddenly ignites the flammable gases and becomes a fully developed fire involving the entire contents of the space.

If you need help, contact FACT by email at info@trustfact.co.uk or call 0113 477 1700 – we’ve got you!

04/08/2021

A fire presents numerous hazards such as:
 Heat
 Smoke
 Flame
 Lack of oxygen
 Other products of
 Combustion (when PVC burns over 100 different toxic compounds are produced) *
 Structural collapse

Ensure you are aware of potential sources of fuel and heat/ignition in your workplace and implement safe systems of work.

If you need help, contact FACT by email at info@trustfact.co.uk or call 0113 477 1700 – we’ve got you!

03/08/2021

Risk assessment is the identification of hazards, the calculation of risk and the reduction of that risk either completely or to an acceptable level.

There are five steps to carrying out a risk assessment:
 Identify hazards
 Identify those who may be harmed
 Evaluate risk by considering existing precautions
 Record the Findings
 Review and revise as necessary

If you need help, contact FACT by email at info@trustfact.co.uk or call 0113 477 1700 – we’ve got you!

02/08/2021

Cooking food at the right temperature and for the correct length of time will ensure that any harmful bacteria are killed as undercooked food could cause food poisoning. Use Proper Cooking Temperatures to Ensure Safe Food.

If you need help, contact FACT by email at info@trustfact.co.uk or call 0113 477 1700 – we’ve got you!

30/07/2021

After suffering from a cardiac arrest, with each passing minute a casualty’s chances of survival diminishes roughly by 6-10%.

The chain of survival is a series of actions or links that when put quickly into motion
Increases the odds of survival. If the chain is broken, or has a link missing, the odds of survival will be reduced.

If you need help, contact FACT by email at info@trustfact.co.uk or call 0113 477 1700 – we’ve got you!

29/07/2021

An obstructed airway is a partial or complete blockage of the upper airway which leads to the lungs.

If you need help, contact FACT by email at info@trustfact.co.uk or call 0113 477 1700 – we’ve got you!

28/07/2021

Microbiological hazards (bacteria) include the:

 Contamination of food by bacteria, viruses, and moulds
 Multiplication of bacteria within food
 Survival of bacteria or other pathogens because of inadequate cooking or processing.
To control these hazards, we need to understand bacteria, where to find them, how they get into food, how they multiply, and how they can be destroyed.

If you need help, contact FACT by email at info@trustfact.co.uk or call 0113 477 1700 – we’ve got you!

27/07/2021

Placing the casualty in the recovery position helps to:

1. Maintain a clear airway
2. Assist with natural breathing
3. Clear the airway of excretions such as vomit if the casualty is breathing, but unresponsive.

If you need help, contact FACT by email at info@trustfact.co.uk or call 0113 477 1700 – we’ve got you!

26/07/2021

The main faults contributing to food poisoning outbreaks include:

 Preparing food too far in advance and storing at room temperature cooling food too slowly not reheating food to high enough temperatures buying food from unreliable suppliers and sources
 Undercooking
 Not thawing food thoroughly
 Cross-contamination
 Eating contaminated raw food
 Storing hot food below 63 C
 Unhygienic and infected food handlers

If you need help, contact FACT by email at info@trustfact.co.uk or call 0113 477 1700 – we’ve got you!

23/07/2021

Contamination is the presence or introduction of something harmful (hazard) to food. Hazards affect the safety rather than the quality of food.

Chemical hazards involve the presence or contamination of foods with toxic chemicals or allergens, and physical hazards are items that might be present or might enter food that are either sharp, hard, or of dimensions that can cause choking.

If you need help, contact FACT by email at info@trustfact.co.uk or call 0113 477 1700 – we’ve got you!

22/07/2021

First Aiders will either contact the emergency services themselves or instruct a bystander to do so. Contacting the emergency services at the earliest opportunity is paramount. When contacting the emergency services on either 999 or 112, it is important that the information given is clear, concise, and sufficient. This can be achieved by remembering the acronym LINE.

Location

Incident

Number of casualties

Extent of their injuries

21/07/2021

Another Happy Client!👏😉

"I have had the pleasure of working with Wayne for a number of years whilst responsible for training in two national hospitality businesses.
In every instance, Wayne delivers powerful yet enjoyable training that not only helps the learner gain the knowledge needed, but he also takes the time to get to know the business and make sure that the delivery is tailored to the internal operational standards.
His knowledge, professionalism and attention to detail is unrivalled but most importantly, the delegates on his programmes come away from them excited and engaged with a heightened desire to get back into the workplace and implement their learnings.
Some trainers are subject matter experts, and some trainers are great at delivery. Wayne exceeds at both".
- Head of Group Training

20/07/2021

Allergens are substances, usually proteins that cause the body’s immune system to respond by producing antibodies.

The next time you eat the allergenic food the antibodies trigger the release of chemicals in the blood, such as histamine, which cause allergy symptoms.

Control of food allergens is a serious issue for the food industry since allergens can cause serious illness and death in susceptible individuals.

If you need help, contact FACT by email at info@trustfact.co.uk or call 0113 477 1700 – we’ve got you!

19/07/2021

😉😜

17/07/2021

The most common causes of fires in the workplace are:

 Arson
 Children playing with matches (usually in external locations)
 Misuse or neglect of electrical equipment
 Faulty fuel supplies
 Careless use of cooking equipment
 Faulty cooking equipment
 Hot works
 Work equipment
 Placing articles too close to heat
 Careless disposal of smokers’
 Materials

If you need help, contact FACT by email at info@trustfact.co.uk or call 0113 477 1700 – we’ve got you!