Restaurant Training SFBB Food Hygiene Training Cross Contamination

SFBB TRAINING: Is your business up to the new Food Standards? If in DOUBT CONTACT US: James Morris Food Safety Services Tel [phone]. [e-mail]
With over 40-years experience within the food industry, we believe that our exceptional value for money services provides Safer Food Better Business training that’s inexpensive & taught in easy-to-understand English.
www.sfbbtraining.com
We specialise in SFBB TRAINING, Food Safety & level 2 food Hygiene training taught in the comfort of your own workspace. All SFBB & HACCP training is easy-to-understand using step-by-step easy teaching methods at a price that really won’t won’t hurt your pocket.
Our food consultant services are available throughout the whole of the United Kingdom. No matter how big or small your food service business is, we will work within your budget.
So if you’re a restaurant, take away, school, hotel or a street food trader, we really can help you!
Many Food outlets and restaurants may think they can’t afford an expert in to improve staff training, food safety and hygiene standards. But the cost of keeping up to date with food standards will be far less than the cost of a food safety issue that will have a financial impact on your business.
Here at James Morris Consultancy we understand the financial restraints of small food outlets especially under the current economic climate. SFBB UK consultants provide bespoke food safety & hygiene training packages for all small businesses at affordable prices.
Hygiene & Food Safety is Bound by Law
Most local councils across the United Kingdom are publishing food safety inspections results online through the “Scores on the Doors” system. The Scores on the Door’s system is a rating out of five stars with 0 being the lowest. Meaning, that anyone can view how you manage your kitchen and food practice. It's even more important than ever to be fully prepared & compliant when you’re local EHO (Environmental Health Officer) pay your food operation a visit.
Reputations are everything
A successful restaurant depends on many factors coming together and food hygiene is as essential as food quality and great customer service. Reputations take time to build and if a food safety issue occurs, then it’s time to say goodbye to those reputations.
Not having the correct hygiene and food safety procedures in place will undoubtedly cause your business to suffer financially and sometimes businesses may even close leaving yourself open to prosecution by local councils or civil actions by people adversely affected by your food establishments implications.
If you’re a food business owner, then you have a legal obligation to prove that your food preparation is being carried out safely, in a clean and well-organised environment by trained staff.
The consequences of poor hygiene and food safety management at some point will be costly in both your reputation and financially, so it only makes sense to invest in proven procedures that deliver good standards of both safety and hygiene within your business operation.
Safer Food Better Business
We strongly advise that if you’re a small business that you use the Safer Food Better Business (SFBB) food safety management system. The SFBB is recommended by the FSA (Food Standards Agency) for all small businesses and once you fully understand the system, it really simplifies your role as a manager or food handler.
Hygiene & Food Safety Training
Our company will provide all the food safety and staff training services needed to run an efficient, professional food operation, implementing & compiling with the (Safer Food Better Business system) into your business. Providing the Environmental Health officer with all the documentation & assurance that your business complies with the Law.
What is involved?
Management Training & Record Keeping
On the surface the SFBB pack seems complicated, but within one session with our consultant, you, your management and staff will be able understand fully the SFBB system. Therefore, allowing you to implement and comply with the SFBB pack, proving that you are running a good hygiene and food standards operation.
Staff Training
It is essential that all-staff have a level of hygiene and food safety training. All-staff, permanent or part-time should attend an appropriate food safety course. Our hygiene and food safety consultant will test all staff, analysing their knowledge and skill-set in cross-contamination, cleaning, cooking practice and chilling. Once completed we will provide up to date, hygiene and food safety training.
Mission Statement
Our sole aim is to prepare you and your staff for an EHO inspection using the SFBB food safety management system. Our training is bespoke to suit your business and improving your Food Hygiene Rating, therefore building local authority and customer confidence in your brand.
Jamez Morris Food Safety Services 07404899903. [e-mail]

[@sheilachiparawi1295]

Wow I am learning.... I have an exam in June I really want to ha e my city and guilds certificate.... I pray I will get it... And I believe

[@herbertgoldenboy]

very imformative idea sir thank you for sharing this vlog more vlog Godbless u

[@maakotka2525]

thank you! i have my food tech test tomorrow, this really helped me! ^-^

[@SFBBtraining]

Thank you for that and I am sure you will do just fine.

[@naokhoirom3064]

Thanks for the info. Keep uploading new informative videos.

[@SFBBtraining]

Thank you for your comment, I will be uploading a new video most weeks. The next one will be about issues regarding can can openers

[@Kingnesu.]

Thank you so much..I have my Quality Control interview tomorrow 🙏🏾❤️

[@SFBBtraining]

I wish you all the best for your interview

[@satyasisrath1470]

During washing hand water tap can be stopped. And save water.

[@slocad11]

It absolutely should be turned off in cruise ship galleys or in areas hit by drought, especially, where you reduce fresh water wastage.

[@miksyrose]

Really useful! :D

[@ryanross4018]

One thing that I saw was storing the raw chicken next to what looked like raw meats, I get that they are both raw but they cook at different temperatures of doneness. Chicken should be either placed below and or away from everything or in a separate refrigerator unit specifically for chicken

[@SFBBtraining]

100% agree with you

[@ryanross4018]

@@SFBBtraining Besides that it was informative for my team, I work offshore in a foreign country so they got the points the video made

[@SFBBtraining]

@@ryanross4018 If you would like any help moving forward, I can offer online inspections through Whatsapp Just email [e-mail] ATB James

[@ryanross4018]

@@SFBBtraining How much does that run?

[@SFBBtraining]

@@ryanross4018 I can do the first one free and put you on a small monthly retainer of £17.50 A MONTH. What HACCP system are you using?

[@oktaviaholly3706]

How come u cut chicken fillet use white color cutting board???? And next u use for bread its means Ready to eat.

[@SFBBtraining]

In a situation where someone in a video is using a knife that isn't color-coded, despite the law stating that experienced individuals don't necessarily need to follow color-coding requirements. While it may seem surprising or contradictory at first glance, it's important to understand that laws and regulations often include provisions for exemptions or alternative compliance methods based on factors like experience, training, or specific circumstances. In many cases, experienced individuals may be allowed to use tools or equipment that deviate from standard requirements, as long as they can demonstrate competence and safety. This approach acknowledges that experienced professionals may have developed skills and knowledge that enable them to safely handle situations where others might require additional safeguards. However, it's crucial to ensure that such exemptions are granted responsibly and that adequate measures are in place to mitigate any potential risks. In some cases, there may be specific guidelines or criteria that individuals must meet to qualify for exemptions, and regulatory bodies typically monitor compliance to ensure that safety standards are maintained. Overall, while it may seem unusual at first, the allowance for experienced individuals to deviate from certain requirements is a recognition of their expertise and the trust placed in them to prioritize safety while carrying out their work

[@mohammadsaifalam5442]

And dont waste water

[@Awakening_souls46]

Do we use different knived for different fruits and vegetables

[@SFBBtraining]

If you are using colour code knives, then the simple answer is yes. However, colour coding is advisory here in the UK. Therefore, you must always clear and clean as you go. Pay particular attention to the sanitisation of all equipment, knives, and utensils. Two-stage cleaning is essential.

[@adverd]

Waste of water during rubbing hand.

[@SFBBtraining]

I agree but this is not a choice it is law in the UK

[@juliusmwinga4051]

what is the ideal temperature of the hand washing water?

[@dudessjoddie]

There isn’t one, just warm so it lathers up the soap :)

[@SandipKumar-in9dk]

100 degree Fahrenheit

[@sjhennaart9498]

Why are they chopping raw chicken on a white chopping board??

[@SFBBtraining]

Using colour coded equipment is not law, however, I would always recommend colour coding equipment.

[@GabGab-gx5dg]

Stop with the spamming of photos sfx. 💀😭😭

[@sytexe1576]

feel bad for everyone that goes to my school having to do this

[@knoxybtw428]

hello and this is shit

[@SFBBtraining]

No such thing as bad feedback. Have a nice day.

[@sytexe1576]

@@knoxybtw428 lmao

[@jonjon8254]

Nobody washes their hands that good man put gloves on

[@dudessjoddie]

How does wearing gloves prevent cross contamination??? You’d have to change the gloves each time you touch something new that can be like 50 pairs a day!? Or… wash your hands between 🤦‍♀️

[@strangegrape]

ok

[@lifewithphiwe7699]

UNISA students where are you?

[@SFBBtraining]

I am in the UK and you?

[@bhupendraSingh-cd9or]

water miss use

[@randomtktk.]

TLE

[@Aureus_]

Who else is here fom school

[@kidzonetoon]

Can i get online HM certification

[@kidzonetoon]

Explain nicely

[@SFBBtraining]

What do you mean online certification? Are you talking about Level 2 Food hygiene certification?

[@Aces-11]

Why is he using a white board for meat

[@dwipsaha9775]

Hi

[@bruno3783]

Have you heard of colour coded chopping board e.g. red for poultry

[@SFBBtraining]

Yes, if you would like a chat give me a call. 07404 899903

[@emmaheisel679]

S

[@tamangbrothers428]

Water is wasting will rubbing the hands and fingers

[@SFBBtraining]

Nothing one can really do about that unless we use a leg push plate that turns on and off the water.

[@KuldeepSingh-le3vh]

Rong chopping board

[@SFBBtraining]

Hello Kuldeep can you tell me the time spot where the wrong video is being used. Thank you for this.

[@dincelalpan2470]

He is having Bath 😊

[@maheshnegi9727]

Keep saving waste Running water 💦

[@kimchisgood2993]

4:44 cross contamination … the guy handle the food ready to eat with bare hands ! Wtf video is this!..?..!,,?..!!??

[@SFBBtraining]

There is no legal requirement to use gloves.

[@kimchisgood2993]

@@SFBBtraining USPH and HCCCP ? Never heard about it ? …..