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ISO 9001

ISO 9001:2000 Registered Firm» more

ISO 18001

OHSAS 18001:1999 Registered Firm» more

ROSPA Silver Award Winner

ROSPA Silver Award Winner
2008» more

CIEH Registered Centre

CIEH Registered centre no. 57594» more

Swale Business Awards - Business of the Year

Winner - New Business of the Year 2007» more

Kent Business Awards - 2008 Finalist

Kent Business Awards - 2008 Finalist» more

Customer Feedback

I cannot speak highly enough of the professional manner and commitment of Due Diligence to provide just what was required.

Head of Facilites - The Mall Corporation

Over the past year I have been introduced to the PYRAMID system and I must say I am very impressed. I have vast experience with health & safety control systems but this is unrivaled due to its innovative yet practical manner.

HR Director - Guest Invest Hotels

New to our Website

DUTY MANAGER

DUTY MANAGER COURSE
Combining the content of our Appointed Persons First Aid course, and our Fire Warden course into a fantastic value one-day workshop, training delegates on some key safety responsiblilties of the duty manager in any organisation.

Introductory Price
£99.99+VAT per delegate
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We're confident that you won't find better value anywhere else...

» Find out why

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                    News

Help is on hand for the hospitality industry (added on 24/11/08 4:00 pm)

The government has continued with its campaign to make Great Britain a safer place by offering new guidance to owners of small hotels, B&Bs and guest houses. The new document helps ensure that the above businesses comply with the current fire safety laws.

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Open Courses Coming Soon

BIIAB NATIONAL CERTIFICATE FOR PERSONAL LICENSE HOLDERS
Wednesday 14th January  (1 day)
£159.00+VAT per delegate
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APPOINTED PERSONS FIRST AID
Wednesday 21st January  (1 day)
£99.00+VAT per delegate
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FIRE WARDEN
Thursday 29th January  (˝ day)
£58.99+VAT per delegate
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FIRE SAFETY MANAGER
Thursday 29th January  (1 day)
£94.99+VAT per delegate
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FIRE RISK ASSESSMENT
Thursday 29th January  (˝ day)
£74.99+VAT per delegate
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IOSH MANAGING SAFELY
Tuesday 3rd February  (4 days)
£750.00+VAT per delegate
» more

TSI FAIR TRADING AWARD
Tuesday 10th February  (1 day)
£129.00+VAT per delegate
» more

BIIAB LEVEL 1 AWARD IN RESPONSIBLE ALCOHOL RETAILING
Wednesday 11th February  (1 day)
£69.00+VAT per delegate
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APPOINTED PERSONS FIRST AID
Wednesday 18th February  (1 day)
£99.00+VAT per delegate
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CIEH LEVEL 2 - FOOD SAFETY IN CATERING
Wednesday 25th February  (1 day)
£79.99+VAT per delegate
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CIEH LEVEL 2 - HEALTH AND SAFETY IN THE WORKPLACE
Thursday 26th February  (1 day)
£79.99+VAT per delegate
» more

FIRE WARDEN
Tuesday 3rd March  (˝ day)
£58.99+VAT per delegate
» more

Food Safety Legislation


Food safety legislation changed on 1 January 2006. Regulation 852/2004 (EC) of the European Parliament and Council on the Hygiene of Food Stuffs now applies to all food businesses except primary producers. The Food Hygiene (England) Regulations 2006, has also come into force.

On the 29 April 2004, the European Parliament and the Council, issued Regulation (EC) No 852/2004 on the hygiene of foodstuffs.

Article 5 states that: Food business operators shall put into place, implement and maintain a permanent procedure based on the principles of hazard analysis critical control points (HACCP). The HACCP principles referred to above consist of the following:

  • Identifying any hazards that must be prevented, eliminated or reduced to acceptable levels
  • Identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels
  • Establishing critical limits at critical control points that separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards
  • Establishing and implementing effective monitoring procedures at critical control points
  • Establishing corrective actions when monitoring indicates that a critical control point is not under control
  • Establishing procedures, which shall be carried out regularly, to verify that the measures outlined in the above paragraphs
  • Establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in the above paragraphs

When any modification is made in the product, process, or any step, food business operators shall review the procedure and make the necessary changes to it.

Food Safety Training

Chapter 12 states that food business operators are to ensure that: "food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity; that those responsible for the development and maintenance of the procedure referred to in Article 5 (1) of the Regulation or for the operation of relevant guides have received adequate training in the application of the HACCP principles, and compliance with any requirement of national law concerning training programmes for persons working in certain food sectors".

Managers who are responsible for maintaining a food safety management system will require adequate training to enable them to carry out the statutory requirement.