Published: 6:02pm 24th February 2012

Phosphate in food is ‘health risk’ that should be labelled, claim researchersPost a commentBy Nathan Gray, 20-Feb-2012Related topics: Science & NutritionFood products with high phosphate contents are damaging to the health of the general public, and as such should be labelled, say researchers behind a new study.The report – published in Deutsches Ärzteblatt International – selectively reviewed ... read more

Published: 7:50pm 1st February 2012

The next course date has been set.Intermediate Level 3 HACCP course:- 22nd and 23rd March 2012The above courses will be running at Linlithgow Rugby Club and will run from 0900 to 1700 each day.The HACCP level 3 RSPH certificated course has plenty of work shop activities and is completed with a 1.5 hour exam set by RSPH. The course aims to ensure that delegates gather the necessary skills and ... read more

Published: 7:40pm 1st February 2012

The next course date has been set.RSPH Intermediate Level 3 HACCP course:- 22nd and 23rd March 2012The course will be running at Linlithgow Rugby Club and will run from 0900 to 1700 each day.The HACCP level 3 RSPH certificated course has plenty of work shop activities and is completed with a 1.5 hour exam set by RSPH. The course aims to ensure that delegates gather the necessary skills and ... read more

Published: 9:20pm 9th January 2012

Dear AllAll the best for 2012As you are aware we have a change to the British Retail Consortium issue which happened on the 1st January 2012. There are some quite significant changes both in standard requirements and the audit protocol. Outsource Solution Ltd did the necessary training in September and is now a British Retail Consortium approved training provider again. As a result we can provide... read more

Published: 7:42pm 28th July 2011

BRC Issue 6 TrainingOutsource Solution will be providing BRC Issue 6 training. The training courses will start in September after we have completed the Train the Trainer issue 6 course which is one of the first to be run. Training can be provided as BRC approved training or as general awareness training. Although the standard has reduced in the number of clauses there are some significant changes... read more

Published: 8:24pm 27th July 2011

EFSA publishes report from its Task Force on the E. coli O104:H4 outbreaks in Germany and France in 2011 and makes further recommendations to protect consumersPress Release5 July 2011The EFSA Task Force established to coordinate investigations to track down the possible source of the French and German outbreaks of E. coli O104:H4 has concluded that one lot of fenugreek seeds imported from Egypt ... read more

Published: 1:00pm 24th June 2011

Food Technical ManagersWe have had a number of enquiries regarding Food Technical Positions. These are from both food manufacturing companies and from individuals looking for new technical positions. These enquiries have generally been in Scotland. We are happy to try and match companies with Technical staff that are looking for employment.Let us know and we try to assist.... read more

Published: 12:28pm 24th June 2011

Lessons from the German E. Coli OutbreakEpisode highlights need to identify virulence gene, scientist saysGermany’s recent enormous E. coli outbreak points to the need to better identify and understand the virulence genes involved with this pathogen, said Pina Fratamico, PhD, a lead researcher at the U.S. Department of Agriculture’s Center for Food Safety who has worked to draw attention to ... read more

Published: 12:46pm 28th May 2011

Large outbreak of haemolytic uraemic syndrome caused by E. coli in Germany – important advice for travellers26 May 2011The Health Protection Agency (HPA) is aware that Germany is currently experiencing a large outbreak of haemolytic uraemic syndrome (HUS), which is a serious complication from verocytotoxin-producing E. coli (VTEC) infection that requires hospitalisation. Since the second week of ... read more

Published: 7:43pm 6th February 2011

The next course dates have been set.Intermediate Level 3 HACCP course:- 31st March and 1st April50% funding could be available, see below.The above course will be running at Linlithgow Rugby Club and will run from 0900 to 1700 each day.The HACCP level 3 RSPH certificated course has plenty of work shop activities and is completed with a 1.5 hour exam set by RSPH. The course aims to ensure that ... read more

Published: 8:12pm 7th January 2011

German authorities have blocked meat and eggs sales from some 4,700 farms across the country after it was revealed that chickens and pigs had eaten feed contaminated with dangerous levels of dioxins.What are dioxins and why are they dangerous?According to the World Health Organization, dioxins are a group of highly toxic, chemically-related compounds.Dioxins can occur through natural processes ... read more

Published: 6:48pm 6th January 2011

The next course dates have been set.Intermediate Level 3 HACCP course:- 24th and 25th JanuaryBritish Retail Consortium Internal Auditing Course:- 26th JanuaryThe above courses will be running at Linlithgow Rugby Club and will run from 0900 to 1700 each day.The HACCP level 3 RSPH certificated course has plenty of work shop activities and is completed with a 1.5 hour exam set by RSPH. The course ... read more

Published: 2:33pm 11th October 2010

A Report by the Scottish Food Enforcement Liaison Committee’sResearch Working Group:- 2009 local authority food testing report.... read more

Published: 11:03am 11th October 2010

BRC Suspension of NB CertificationThe BRC formally suspended BRC recognition of NB Certification (also known asNational Britannia) from auditing against all BRC Global Standard certificationschemes on the 24th September 2010.The Accreditation of NB Certification has also been suspended by their AccreditationBody UKAS.The BRC Compliance Manager Karen Betts will be working closely with ... read more

Published: 8:34pm 1st September 2010

The following link gives you direct access to 219 guidance documents published by the Food Standards Agency:-http://www.food.gov.uk/multimedia/pdfs/fsapublishedguidancemar10.pdf... read more

Published: 7:07pm 31st August 2010

The National Advisory Committee on Microbiological Criteria for Foods (NACMCF):- http://www.fsis.usda.gov/About_FSIS/NACMCF/index.aspAdvisory Committee on the Microbiological Safety of Food (ACMSF):- http://acmsf.food.gov.uk/The Codex Alimentarius Commission was created in 1963 by FAO and WHO to develop food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO... read more

Published: 6:37pm 31st August 2010

Spoilage of beef, lamb and venison by psychrophilic and psychrotrophic clostridial species renders meat unacceptable resulting in financial losses and reduced consumer confidence. A number of clostridial strains, including Clostridium algidicarnis, Clostridium algidixylanolyticum, Clostridium estertheticum, Clostridium frigidicarnis and Clostridium gasigenes, have been implicated in red meat ... read more

Published: 7:15pm 30th August 2010

Viral and protozoal pathogens up to Week 32, 2010NorovirusDuring the first 32 weeks of 2010, 2654 reports of norovirus (NV) were received at HPS, an increase of 1632 (160%) compared to the same period in 2009 when there were 1022 reports. This large increase is due to the large number of reports in the first 12 weeks of the year.During the first half of 2010, 274 general outbreaks of NV were ... read more

Published: 3:25pm 25th July 2010

Co-Operative Farms Carnoustie Team is ‘Top of the Class’By Bill LongairCongratulations must go to four of Carnoustie’s team who have recently sat the intermediate level 3 HACCP course with all four candidates achieving distinction level.This sees our sites ongoing commitment to build a robust internal audit team able to independently meet the challenges of supply into the fresh produce ... read more

Published: 4:40pm 30th June 2010

http://www.food.gov.uk/enforcement/enforceessential/enforceaz/link to a FSA resource page.... read more

Published: 10:56pm 23rd June 2010

EXECUTIVE SUMMARYSince its development in the late 1950’s HACCP has become an internationally recognised tool to help business operators attain a higher standard of food safety. In this time, it has gone from being a recommendation of good practice to being enshrined in legislation. The purpose of HACCP is to ensure a high level of consumer protection with regard to food safety throughout the ... read more

Published: 1:06pm 15th June 2010

The next HACCP level 3 course has been set for the 8th and 9th July.The course is certificated by RSPH and includes course book and materials. There is a 90 minute exam at the end of the second day.There is an emphasis on practical implementation and this is enhanced by plenty of workshop exercises.As a training centre we curently have an over 50% distinction pass level.If you would like to book ... read more

Published: 9:47pm 20th May 2010

The next Food safety training courses have been scheduled:-The courses running areREHIS level 2 HACCP training on the 31st MayRSPH level 3 HACCP training on the 17th and 18th JuneFor level 3 training we are currently have over 50% delegates achieving a distinction level.Both of our courses are being run at our training suite at junction 4 of the M8 http://foodsafetyuk.blogspot.com/2010/01/... read more

Published: 12:58pm 28th January 2010

The next set of Food Safety Courses have been scheduled for Spring 2010These are :-BRC Implementation and Internal Auditing:- 15th FebruaryRSPH Level 3 HACCP Intermediate:- 11th and 12th MarchFor more information visit http://www.outsourcesolution.co.uk/training.htmlor email mailto:perry@outsourcesolution.co.uk... read more

Published: 2:34pm 6th January 2010

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