Level 3 Food Safety is back! And it’s personal!!!

I am about to launch my brand new level 3 virtual programme – a very special course for very special people! I will be teaching 1-1 with a uniquely tailored agenda designed to refresh existing knowledge and leading towards a full CIEH level 3 award. Very limited places will be available, so anyone who wants to get a proper qualification that’s also enjoyable and inspiring, now is the time to sign up. Just email me for a personal consultation and pricing plan and let’s get this show on the road!!!

Poignant day delivering training face to face

Yesterday saw my last day for a while delivering face to face food safety training. We started the day with a coronavirus briefing, taking all the right precautions in a spacious training venue opened just for this group. No handshakes, high fives, no handing round of props, pens, etc. And at the conclusion of a successful day with 100% pass, most unusually no hugs of congratulation. Strangely inspirational. And all the more poignant as I was working with a fantastic new client partner developing new projects which is now on indefinite hold! That’s life. To all my contacts – keep well – I hope to move online as soon as I can get the technology sorted. Keep in touch, and I will be thinking of you all.

Art attack!

Day two and it’s art attack time! My lovely group continued to enjoy their Intermediate Food Safety course today, and got a chance to get creative with this personal hygiene poster.

Poster exercises always go down well – once we get over the inevitable ‘I can’t draw!’ protest, something great always surfaces. We had a great second day – the final day and exam and yet to come – so it was just au revoir rather than adieu!

The old ones are the best

Day one of my Intermediate food safety course – a lively group already quite knowledgeable so we had some great in depth discussion about supervisors responsibilities. All day long they were really engaged, but the activity which always boosts the energy is the ‘patience’ style card activity on basic hygiene which was produced by CIEH over 25 years ago! Sadly it’s no longer available – A little bit of challenge, competition and a hidden message or two really ended the day off well.

I am looking forward to seeing them all again this morning for day 2. It still is my favourite course and at a favourite training venue in Central Manchester. Client confidentiality precludes more detail at the moment.

Come back tomorrow for an update on Day 2.

1st Intermediate course starts early in 2020

Come 7th of January I will be delivering the first course of the year, my favourite Intermediate Food Safety course (CIEH). As I reflect on this course, I first delivered it in 1990, yes 29 years ago!

So what has changed? In content, it’s campylobacter, e.coli, HACCP and allergens that have surfaced – and in teaching terms we have gone from overhead projectors and acetates to laptops, PowerPoint, smart screens and online media. In terms of the teaching style we have gone through multiple intelligences, 4MAT and student centred learning, and from essays and oral tests to multiple choice and instant certificates. What changes!!!

However one thing has remained constant – make sure learning is enjoyable, and that it is focussed on outcomes!

Happy New Year and all the best for 2020.

Client relationships are everything

Today I am travelling to London, taking a whole day out, not due home till after midnight – and paying for train fares and car parking, just to go to a client’s Christmas dinner – it’s all about relationships in consultancy – and it is not even my client (one I subcontract for a very good colleague). I am genuinely happy to go, press the flesh, and no marketing angle – that’s probably why we are invited as part of the family. No need to heavy sell when your client likes you!!! (hopefully!)

Free graphic – The HACCP continuum

Back in 2006 when the ‘new’ requirement for HACCP based food safety management was brought in, I was commissioned to deliver all of the introductory training for enforcement officers (for the FSA and CIEH). It was a testing time and a challenging training project!

One of the highlights was the development of a little idea that I named the HACCP continuum, which showed that the more complex or higher risk food businesses needed ‘full’ HACCP  but that less complex or lower risk businesses could use soothing else. The diagram below explains it – and I was recently asked, 13 years later, for it to be recreated so here it is:

HACCP continuum