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| SOFHT Wants More Technical managers To Beef Up Ranks |
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 The Society of Food Hygiene & Technology (SOFHT) wants more technical managers to join its ranks and has introduced an accessible membership package known as High 5 which entitles five technical people in any one organisation to join at a reduced rate.
Launched by Society Chair Catherine Watkinson at the SOFHT Annual Lecture and Luncheon last November, the new category is part of a series of new initiatives to encourage broader representation within the food manufacturing sector.
Catherine explains: “As a Technical Manager myself I am truly passionate about establishing a good support network which allows access to resources that can deliver day-to-day solutions while creating an environment where like-minded people can share the same problems and successes.”
The package which is open to all technical team players - Hygiene Managers, QC Managers, Food Technologists, Lab Managers and Quality Auditors - includes free delegate places at events, discounts for Training Academy Courses & Breakfast Clubs, entitlement to use MSOFHT designation and ability to sit on the SOFHT Hygiene in Focus Working Group and the Technical Forum/Working Party Group.
The cost for this new membership grade is £295 for five members.
For further information, contact Su Werran at SOFHT on 01827 872500, admin@sofht.co.uk or www.sofht.co.uk. |
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| Item last updated: Wednesday May 01 2013 06:54 |
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| No Time Limits Food Safety Training New Survey Reveals |
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A new survey by Campden BRI, Alchemy Systems and in partnership with BRC and SQF questioned 649 food and drink manufacturers and processors worldwide to identify the needs, effectiveness and challenges of food safety training in the industry.
While companies recognized improved product quality and higher employee morale as the greatest benefits of effective food safety training, over 70% of those surveyed said finding the time for training was the greatest challenge.
Other barriers cited included verifying the effectiveness of training (43%), dealing with language issues when delivering a consistent training program across global sites (28%), resource problems (24%) and keeping the training curriculum up-to-date (24%).
The companies surveyed represent a cross section of the industry, drawn from across the world. They ranged in size from under 50 employees to over 1,000 and cover many sectors including cereal and baking, dairy, meats, fish and poultry, and packaging. Laura Dunn Nelson, Director of Industry Relations at Alchemy Systems commented, “With food safety being so critical to the food industry, the importance of adequate training remains vital. The results of this study are an excellent way for food manufacturers and processors to benchmark their performance against their competitors and identify any opportunities for development.”
Almost 85% of food companies use on-the-job training, which was closely followed by reading policies, refresher courses and traditional classroom-based learning. It is worth noting that e-learning and interactive training were used by 39% and 14% of companies, respectively.
However, with only 66% of companies stating they are very satisfied or satisfied with the quality of training undertaken there is clearly room for improvement. The biggest deficiencies identified were a lack of employee understanding and incomplete training records. |
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| Item last updated: Wednesday May 01 2013 06:54 |
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| New Report Shows Salt Reducing In Scotland |
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Supermarkets in Scotland are making progress towards national salt reduction targets, but there is still considerable scope for improvement, according to a report published by the Food Standards Agency in Scotland.
The report, based on market research data, suggests that many supermarket own-brand products, including bread and rolls, cheddar cheese, sausages, cooking sauces and breakfast cereals, have met the current salt targets. However, there is considerable scope across the food industry for further reductions to be made in salt levels in a wide range of processed foods, the research suggests.
A reduction in salt consumption is regarded as an important factor in helping to tackle avoidable premature deaths in Scotland from coronary heart disease and stroke. The FSA, which is responsible for nutrition policy in Scotland, is concerned that population salt intakes are too high, and believes that a further 25% reduction in salt intake is needed to achieve the target for adults of 6g per day.
Charles Milne, Director of FSA in Scotland said: ‘It is encouraging to see positive progress on many supermarket own-brand products and the FSA looks forward to working with the industry in 2013 and beyond to achieve the necessary changes to improve public health.’
In Scotland, the FSA works with industry and consumers to make it easier for people to choose lower salt products when shopping and eating out, as part of a healthy balanced diet. |
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| Item last updated: Wednesday May 01 2013 06:54 |
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