Q. Do staff have to be trained in food safety/hygiene?
It is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity. The responsibility for the supervision and training of staff lies with the proprietor of the food business.
Staff responsible for the development and maintenance of the food business's Hazard Analysis Critical Control Point (HACCP) system must have received adequate training in the application of the HACCP principles. There is, however, no legal requirement for individuals to undergo certified training programmes.
Q. Does Newmarket Kitchen carry out food safety/hygiene training?
Yes, Newmarket Kitchen carries out regular level 1 and 2 food safety training. Click here for more information on the next training at Newmarket Kitchen
What's unique about the food safety training held in Newmarket Kitchen is that it is a mixture of theory and practical work, with access to a fully operational, commercial kitchen.
Guide to Food Safety Training Level 1 and Level 2
If you have anymore questions please contact firstname.lastname@example.org
Having a nutrition declaration on prepacked foods becomes mandatory from 13 December 2016.
When providing nutrition information FIC requires that the declaration consists of:
(a) The energy value and
(b) The amounts of fat, saturates, carbohydrate, sugars, protein and salt
The content of the mandatory nutrition declaration may be supplemented with an indication of the amounts of one or more of the following:
(f) Any of the vitamins or minerals listed in point 1 of Part A of Annex XIII to FIC, and present in significant amounts as defined in point 2 of Part A of Annex XIII to FIC
Once the mandatory and the supplementary nutrients are declared, no other nutrient can be added to the nutrition declaration as it is a ‘closed list’. Where another nutrient, not on this list, must be declared on the label, as a result of a requirement of the nutrition or health claims legislation (Regulation (EU) No. 1924/2006), the nutrient must be declared below, but not in, the nutrition table.
For more information, please see FSAI
It has been a busy month here in Newmarket Kitchen! We've seen an influx of new member inquiries, the kitchen seems busier then ever and Shane (NMK Founder) has been featured in not one but two publications, The Sunday Business Post and The Taste.
Its always great to be featured, both online and in print material. It validates the work being done and helps motivate the team to keep pushing on with the business. With the summer season coming to a close, we look forward to the months ahead as we try to fill the kitchen to capacity and add more value-added services for our members!
Sunday Business Post - Start-up gets small food producers into the kitchen
The Taste - The Secret to Food Startups - Top Tips From the Experts
Big thanks to Elaine O' Regan (SBP) and Alison Daly (The Taste) for the write ups.