News & Links
HABC/CIEH Level 3 (formerly the intermediate) Award in Supervising Food Safety
We are offering the level 3 award in supervising food safety in catering from Highfield Awarding Body in Compliance (HABC) and the retail/manufacturing versions from the Chartered Institute of Environmental Health (CIEH). These are the ideal food safety courses for chefs, catering managers, food business managers, production/technical supervisors in fact anyone who wants to look deeper into aspects of food safety and how it affects the management of food businesses.
Kent Hygiene Solutions is having great success with the syllabus probably because our expert trainer, Sally Newing, is not just a superb trainer (see comments below) but also an experienced environmental health practitioner who has worked in enforcement and in the catering industry so has experienced the issues from all sides. Sally is delighted with the way the course has gone as were the candidates judging by some of their comments shown below:
| "The teaching superb. My attention was always brought back to the task at hand" |
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"Excellent teaching, really got the points across well ... Thank you Sally for getting us through!!" |
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"Thoroughly enjoyed this course" |
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| "Brilliant tutor" |
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"Carefully constructed in an enjoyable atmosphere" |
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"A very professionally run course" |
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Sally has made this course almost fun. A lovely person with a great teaching technique
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"Very informative with a good teacher who made you understand" |
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Sally was a fantastic trainer - highly recommend her!
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Congratulations to the following who have achieved the highest grade - Pass with Merit:- Camille Boniface (Snoring Owl), Geoff Parker (Kent Cheese Company), Alex Pollard (Eastwell Manor Hotel), Gary Belcher, Paul Avis (ABode Hotels), Charles Fermor (Perry Court Farm) and Svenja O'Connor (Hythe Bay Fish Restaurant), Sally Newall (Simply Ice Cream), Sharon Carter (Ashford Leisure Trust), Chris Haines (Eastwell Manor Hotel), Debbie Clark, Alan Cox, Kevin McHugh (Towers School), Andrew Rogers (Givaudan), Mark Roope, Dominic Elias, Philip Ames, Paul Spencer, Leonard Wells, Kelvin Whitaker, Edwin Rough, Mark Preece (SCA Packaging).
RSPH Level 4 Award in Managing Food safety in Catering
Congratulation to Naveen Sharma (Holiday Inn, Maidstone) on achieving a credit our our last Level 4 Course (February 2009). If you are interested in this course please ring for the latest information.
Clients
Safer Food Better Business
Are you attempting to comply with the recent legislation by implementing Safer Food Better Business as your Food Safety Management System. If you feel you need extra help and your local environmental health department or their partner "consultants" seem unable or unwilling to provide it then contact the Kent Hygiene Solutions for the voice of experience from qualified environmental health practitioners.
Safer Food Better Business is now available in Chinese as well as versions designed specifically for Indian/Bangladesh catering. See the Food Standards Agency website (link below), contact your local authority or Kent Hygiene Solutions for more information.
Kent Hygiene Solutions are developing SFBB to make it more able to provide the "due diligence" defence that food businesses need.
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