Annual Lecture, Lunch & Awards 2024
THURSDAY 21ST NOVEMBER 2024
THE BREWERY, LONDON EC1Y 4SD
GUEST LECTURER Ruth Goodman
Sponsored by
THOUGHTS FROM THE EDITOR…
Welcome to the summer special edition of SOFHT Focus.
As is now customary, in this issue we will focus on the recent AGM and Summer Lecture held once again at the stunning National Memorial Arboretum in Staffordshire. We’ve included lots of great photos of the fabulous BBQ in the sunshine, our sponsor and exhibitors and the AGM and lecture. This year, the lecture entitled “What you are worried about & what you should really be worried about?” by Professor Chris Elliott was as anticipated, excellent. Chris himself told us he had been given the nickname Dr Doom and he certainly gave us lots to think (and worry) about! A brief write up for those of you that missed out is available on page 10 and many thanks to our new Vice Chair Ellis Northover for his supporting notes, which were extremely helpful in pulling this together.
This time our “FOCUS on a SOFHT Director” is Paul Davidson, the new SOFHT Chair, who I’m sure you will enjoy getting to know a little better. We also welcomed Jackie Healing as a new SOFHT Director at our AGM. I have worked with, and for, Jackie and know that she will bring lots of experience and insights to the society, we’ve also included a brief introduction to Jackie on page 6 for those of you that may not know her.
This is my last time writing as Editor of SOFHT Focus and I would like to take this opportunity to thank everyone who has supported me in this role over the years, especially Karen Best and the office team, the team at Maple Rock and all the authors, contributors, advertisers and of course readers. It has been a pleasure being a member of the voluntary board and I am sad to leave, however I will remain an active member and still attend events so it is not really goodbye. I will be handing over my Editor hat to another experienced Board member, Sukh Gill who I’m sure will continue to offer an informative and topical online magazine – more from Sukh in the Autumn issue.
I hope you enjoy this issue and once again thanks to the team for producing another great edition, the next one will be the autumn special following the Listeria conference in Leicester.
Dianne Waite, Editor SOFHT Focus
IN THIS ISSUE
EDITOR
Dianne Waite
SOFHT OPERATIONS
DIRECTOR
Dr. Karen Best
ADVERTISING
Contact the SOFHT office
Designed, produced & published by:
The Society of Food Hygiene and Technology, Unit 2, Lichfield Business Village
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The Friary, Lichfield, Staffordshire WS13 6QG
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Email: admin@sofht.co.uk www.sofht.co.uk
Introduction
ALAN LACEY, SOFHT CHAIR
Welcome to our summer special edition!
It was good to see so many people at our summer event at the National Memorial Arboretum and the revised format meant that guests had plenty of time to network and enjoy the grounds on a perfect summer’s day.
There is more detail about the event in this issue but we were especially pleased that Professor Chris Elliott was able to fly over from Belfast to deliver a brilliant and thought provoking lecture. It was also time for me to hand over the role of Chair of SOFHT to Paul Davidson. I have every confidence that Paul, the Vice Chair Ellis Northover and the rest of the team will take the Society forward to greater success. I will stay on the Board for the time being and would like to thank my colleagues and all the members for all their support over the past two years.
Alan
Lizzie Latest
Who would’ve thought that 3 years on, the emaciated and flea-ridden cat that walked into the office at Hurley Hall Barns, appropriately named Lizzie, would still be living her best life and sitting majestically in the sunshine at every opportunity. Unfortunately, she’s been a bit poorly recently but she’s definitely not a quitter and surprises us with her fighting spirit every day! Happy 3rd birthday Lizzie!
New Members
UPDATE ON THE SOFHT BOARD
The Summer Lecture & AGM saw Paul Davidson welcomed in as Chair of the Society of Food Hygiene and Technology (SOFHT). With a background in microbiology and over 28 years within the food industry, Paul has broad technical leadership experience covering multiple food categories within both chilled and ambient manufacturing sectors.
Paul Davidson, SOFHT CHAIR
“My first job as Chair is to thank Alan Lacey our outgoing Chair for all his hard work and commitment to the Society. Many of you know that Alan works tirelessly behind the scenes to support the Society and in my last 2 years as Vice Chair I have worked closely with Alan which has been a great pleasure.
I would like to welcome Ellis Northover who is coming in as our new Vice Chair. He has launched straight into the role, and I know he will be a real asset to the Society during his time in office.
It was wonderful to see such a great turn out to the Summer Lecture & AGM on 27th June at the National Memorial Arboretum. Professor Chris Elliott gave the lecture outlining what he sees as some of the major challenges facing the food industry regarding food safety and authenticity.
Ellis Northover, VICE CHAIR
We are delighted to welcome Ellis Northover as the new Vice Chair of the Society of Food Hygiene and Technology (SOFHT). With a commitment to food safety and a passion for driving innovation within the industry, Ellis brings a wealth of experience and a fresh perspective to our organisation.
“I am honoured to accept the role of Vice Chair, I joined the SOFHT board last year because I have a strong desire to contribute to its growth and success,” Ellis shares. This motivation stems from a belief in the power of collaboration and collective action to instigate positive change within the food safety and technology community.
One of Ellis’s key aspirations as Vice Chair is to leverage collective expertise to develop innovative strategies that will benefit both the society and its members.
“By accepting the role, I hope to bring my skills, experience, and fresh perspectives to the table,” Ellis explains. This approach is rooted in a desire to work closely with fellow board members, ensuring that SOFHT remains at the forefront of industry advancements.
In the coming months, Ellis plans to add his support to several initiatives aimed at enhancing member engagement and education. Ellis’s vision for SOFHT includes creating a dynamic environment where members can share knowledge, collaborate on groundbreaking projects, and drive forward the collective mission of the society. This vision is built on a foundation of networks, inclusivity, innovation, and a relentless pursuit of excellence.
As we embark on this exciting journey with Ellis Northover as Vice Chair, we are
We tried a slightly different format during the day to allow a little more time for networking. The weather held up to its promises and gave us a day to remember.
SOFHT Council have been working closely with our Supporting Company Members so we can continue to deliver engaging and topical events for all members to enjoy. We are also looking to develop how SOFHT can engage with young people to raise awareness of the food industry and all the exciting supporting services that surround it.
I cannot end without giving a special thanks to Karen and team who help make the Society run smoothly. We hope to see you all at our Listeria Conference in September and at our Annual Lunch later in November.”
confident that SOFHT will continue to thrive and make significant strides in advancing food hygiene and technology. Ellis’s leadership, coupled with the unwavering support of our dedicated chair, board, and members, sets the stage for a future where SOFHT remains a beacon of excellence in the industry.
Join us in welcoming Ellis Northover to his new role.
UPDATE ON THE SOFHT BOARD
Jackie Healing is an independent food safety consultant with over 40 year’s experience directing and leading food safety and sustainability programmes in the retail and TIC sector globally.
She has spent much of her career working for Sainsburys in the UK where she led technical and food safety quality and change programmes across both food and non-food product areas.
Jackie has worked in the UK, USA, Hong Kong and most recently Australia, where she held the position of Technical
Jackie Healing, BOARD MEMBER
Director for one of the country’s leading supermarket chains. On returning to the UK in 2016, she joined the testing and certification industry, leading the global consulting and advisory services for NSF.
She is committed to supporting the food industry deliver great quality food, sourced responsibly and has led change programmes in animal welfare, nutrition and ethical sourcing where she worked collaboratively with industry, government, NGO’s and other stakeholders.
Jackie now works as an independent consultant specialising in rapid response crisis management and expert witness advice. She is a fellow of the Institute of Food Science and Technology (IFST) and a member of the Food Standards Agency Science Council.
“Having semi-retired I was looking for an opportunity to stay connected to the industry I have loved working within and the opportunity to join the board of SOFHT seemed the perfect solution.
And we say a fond farewell…
I have worked closely with and been a member of, SOFHT throughout my career and admire their independence, openness and willingness to provide trusted advice within a strong network of contacts.
Being a senior technical leader in the industry can be a challenging and sometimes lonely space and SOFHT provides the chance for safe conversations and advice from its extensive network of highly experienced members and contacts.
I personally couldn’t have asked for a better working life than the one the food industry has given me and I would like to inspire others to join and experience all that it has to offer.
I hope to bring to the board a consumer first approach to food safety and to use my extensive experience and contacts to help SOFHT remain relevant, grow its membership and reach a wider audience of people.” to Garry Dennis, Mike McCorkell and Dianne Waite, who have stepped down as Directors.
FOCUS on a SOFHT Director
Paul Davidson: SOFHT’s new Chair
Tell us about your career so far…
I graduated from Portsmouth University with a Biology degree and entered the food industry as a microbiologist working for a dessert company. For 28 years I have worked across a variety of companies in a variety of roles including auditing, laboratory management, technical management with my last 16 years being in technical leadership. So, whether it is sandwiches, desserts, ready meals, pizza, pies, biscuits, sugar, syrup or soya milk, at some time in the past I have probably poked, prodded, observed, tested or risk assessed it! I am the European Quality Director at Tate & Lyle Sugars and have had 6 enjoyable years at the company.
What have been the personal highlights?
My involvement with SOFHT working with such a great network of professionals must be up there as a highlight.
What are the key challenges for the food industry and how can we mitigate?
I am seeing a future knowledge shortage within this industry. It is rare these days to see people working 20 – 30 years within the same company. I am often speaking with companies who struggle to retain talent and have a constant churn of people serving 3-5 years. Engineers, Quality Managers and Food Technologist roles are difficult to recruit, and agile
working is more the norm. It is important for businesses to take a good look at their culture, social activities, and career development opportunities in order to attract and retain good talent. Companies should also ensure that they have identified where critical knowledge exists and have captured it through video training or written guidance documents.
Any thoughts on possible changes in consumer attitudes to food?
Consumers are becoming more engaged with sustainability and will want to understand more about the impact that food production has both positive or negative on the environment. There will be more environmental messaging appearing on food packaging and a growing regulatory and accreditation landscape.
How can SOFHT support the food industry? What are the key benefits of membership?
We have a breadth of expertise within our membership and also through our links with Government and NGO bodies. We provide advice, training, and events to support members and facilitate great networking opportunities for people from across the industry.
How do you plan to take the Society forward?
It is clear that education is something that our members are keen for SOFHT to play a role in. I am working with the SOFHT board on a number of projects to help engage with young people on better understanding where food comes from and promote opportunities within the food industry. I am also concerned about the level of food poverty within our country and I will be looking to see where SOFHT can play a role. We will continue to grow our membership so we maintain balance and diverse representation across the food industry, retailer, hospitality and supporting sectors.
How do you spend your leisure time?
I enjoy clay pigeon shooting, badminton and fishing. I also enjoy a good walk in the countryside.
Chateauneuf du Pape or Dr Pepper?
I would say Dr Pepper but a cheeky gin is always a drink of choice.
Favourite holiday destination
I do love Italy and have visited many regions. My wife and I went to Sorrento for our honeymoon back in ’96 and we have a tradition of going back every 10th year.
Ideal dinner destination?
It would have to be a table for two overlooking a volcanic crater.
Do you cook? Signature dish?
Fantasy dinner party guests?
I really enjoy cooking and enjoy experimenting with different dishes. My favourite dish is a duck & Toulouse sausage cassoulet which is a hearty meal. My fantasy party guest line up would be entertainers Vic Reeves & Bob Mortimer with historian Dr Janina Ramirez and comedian and adventurer Michael Palin. It could spell chaos but would be a night to remember.
Beethoven, Beach Boys or Barry Manilow?
Out of the three I would lean more towards Beethoven. I have an eclectic taste in music and prefer music to suit the mood of an occasion. The best concert I went to recently was Hans Zimmer at the O2.
SOFHT at the Key Regulatory Services Conference
The Society had a strong presence at the joint Trading Standards and Environmental Health Conference which was held recently in Leeds at the Royal Armories and had over a thousand registered delegates.
Our Honorary President, Professor Chris Elliott and Board Director, Dawn Welham took part in the keynote discussion about the future of food safety and security during which the dangers posed by the reduction local government regulatory services were highlighted. Lack of resource has long been the subject of concern for both the Trading Standards and Environmental Health professional bodies.
The distinguished career of Board Director Sukh Gill was recognised during a “Celebrating Success” session when Sukh was admitted to the prestigious College of Fellows of the Chartered Trading Standards Institute. Sukh will be taking over as editor of SOFHT Focus and his impressive career includes working in retail, manufacturing and consultancy – he was Global Director of Regulatory Service at Leatherhead Food Research. He is currently General Counsel for the Irish Health Trade Asociation.
The final session of the conference focused on the impact of food on public health, current concerns over food integrity and the part regulatory authorities can play in delivering improvements. Alan Lacey took part in this debate alongside the Trading Standards Institute’s lead officers for food and a consultant in Public Health. Some key factors in consumer habits and food supply chain were explored and the topic prompted a lengthy discussion after the presentations. This session highlighted the opportunities for SOFHT to collaborate with other professional organisations
Our barrister friends from Gough Square Chambers also participated in the conference. It was a great event with lots of networking opportunities and we were able to highlight the work that we do to a wide audience.
SEMINAR
Navigating the Complexities of Allergen Control & Labelling
THURSDAY 13TH JUNE
THE DIXON, TOWER BRIDGE, LONDON
The seminar opened with a thought provoking and heartfelt description of the circumstances that have led to Owen’s Law campaign by his Father, Paul Carey. This campaign is striving to ensure that accurate allergen information is provided on restaurant menus to the benefit of the allergic consumer. This led into Darryl Thomson from UK Hospitality presenting on the work that has been undertaken to help that sector to understand, manage and control allergen presence and information. Through adoption of specific controls the sector can effectively ensure that consumers are protected and they support the call for Owen’s Law.
Dr. Rachel Ward of Exponent International, delivered a superb presentation on the role of risk assessment in the management of allergens, where she outlined how the reaction level of an individual will depend on multiple factors with the “dose making the poison”. She went on to outline the development of reference doses for allergenic ingredients and possible allergens of concern for the future.
Peter Littleton, Christeyns Food Hygiene, then shared his experience of using cleaning as a mechanism for decontaminating equipment to assist with consumer safety. He covered not only the type of cleaning but also the role that training of personnel and the design of equipment can play in enabling effective decontamination. Then to finish the morning session, Ian Thomas, Barrister at Gough Square Chambers, summarised The morning’s learnings and invited discussion on what the delegates had learnt from the day thus far.
In the afternoon session Ian Thomas continued to lead the day outlining significant allergen fatal reactions and the circumstances behind them which included interactive discussions with the delegates. The day closed with a panel session of Rachel Ward, Daryl Thomson, Ian Thomas and Peter Littleton taking questions from the delegates. Topics covered included vegan products, potential legislative changes, the adoption of Owen’s Law and the risks of sensitisation.
Summer LECTURE & AGM
THURSDAY 27TH JUNE 2024
THE NATIONAL MEMORIAL ARBORETUM, ALREWAS, STAFFORDSHIRE
Following feedback from our members, the event format was changed this year to accommodate more time to network, so we commenced with the drinks and BBQ on the terrace and were blessed with great weather again.
Attendees were then able to network and visit the sponsor, Diversey and other SCM, Gold and Silver members exhibiting, before adjourning to the main hall for the AGM where the formalities of approving reports, budgets and changes were conducted.
Alan Lacey, our outgoing Chair, began proceedings and then handed over the reigns to the new Chair Paul Davidson. Paul
had been operating as the Vice Chair and duly handed this position over to Ellis Northover an existing SOFHT Director.
All motions were approved and Jackie Healing was unanimously voted in as a new Director with Garry Dennis, Mike McCorkell and Dianne Waite stepping down and not seeking re-election. As a thank you for all their support over the years, it was announced that Garry and Dianne were being awarded Fellowships of the Society.
Once these formalities were complete and the AGM closed we were treated to a compelling Summer Lecture from Professor Chris Elliott of Queen’s University Belfast and the Honorary President of SOFHT.
SUMMER LECTURE
What you are worried about & what you should really be worried about?
Professor Chris Elliott gave an entertaining and enlightening discourse on the food industry’s most pressing challenges, focusing on safety, authenticity and sustainability and their interdependencies.
He began his lecture with a reminder of the complexity of the global food supply chain, which is tasked with feeding 8 billion people daily. Chris then reflected upon how relatively recent events such as Covid, wars, Brexit and climate change had all impacted on our food supply and increased the risks to food safety and fraud.
Chris recounted examples of recent failures in control such as the “cinnamon crisis” in the USA, where over 200 children suffered serious long term damage to health from lead poisoning. This was traced to cinnamon in apple sauce adulterated with lead chromate, added to enhance the colour. This crisis illustrated the horrific consequences and the complexities of a supply chain spanning Sri Lanka, Ecuador, and the USA.
Another example was the Thai rice scandal, where rice which had been stored in poor conditions for up to 10 years was released for consumption with very high aflatoxin levels.
He then elaborated on the following pressing issues:
1. Climate Change: The pivotal role of water, whether in droughts or floods, in agricultural sustainability.
2. Conflict: The widespread impact of wars on food security.
3. Geopolitics: The influence of trade blocs like BRIC and BRICS + on global food distribution.
4. Deglobalization: How countries like India are reducing exports to ensure domestic food security, influencing global markets.
Chris delved into the repercussions of the Ukraine war on sunflower oil supplies, leading to increased use of alternative oils like rapeseed and palm oil, which in turn caused fraudulent practices, including contamination with engine oil.
SOFHT SUMMER LECTURE & AGM
Chris also addressed the future of food safety, emphasizing the need for:
1. Supply Chain Transparency: Crucial for reducing risks.
2. Understanding Points of Failure: Food businesses should develop diversification plans and invest locally.
3. Developing a Food Policy: He criticised the UK for lacking a comprehensive food policy, despite importing 48% of its food. Interestingly Thailand have developed an excellent one.
The lecture concluded with discussions on emerging threats such as foodborne viruses, antimicrobial resistance, and the economic crisis. Novel foods, including insect-based proteins and fermentation, are already impacting health through new allergies. He went on discuss the link between world food prices and political unrest.
Chris urged the industry to share more data, highlighting initiatives like the Food Authenticity Network, FIN and Food Fortress, which aim to predict future food safety risks through federated learning and shared analytical results. He called for the reinstatement of LACORS, disbanded in 2010, to enhance regulatory oversight.
In summary, Chris’s lecture painted a detailed picture of the myriad of challenges and risks facing the global food industry. His insights underscored the urgent need for improved transparency, collaboration, and proactive policies to ensure food safety and authenticity in an increasingly complex global landscape.
Copies of the slides from the lecture can be found in the members area of the SOFHT website: www.sofht.co.uk
Rodent glue board use within the UK (GLUE TRAPS OFFENCES ACT - ENGLAND)
BRIAN DUFFIN – UK TECHNICAL MANAGER, NURTURE PEST CONTROL
Pest controllers and their clients have for many years, had a fall back control measure of rodent glue boarding and this has been used in the most part at short notice and at relatively little cost.
Already banned in Wales, under review in Scotland and from the 31st July 2024 to use a rodent glue board legally in England will require a licence.
Some will say that this is a great thing. The use of rodent glue boards (boards coated in adhesive that trap rats and mice as they run across), is contentious and highly emotive.
Their use is supposed to be the last line of defence against rodent pests.
What Happens Now?
Currently, a professional pest management company may use the boards if they adhere to a strict code of practice and have gained derogation from relevant organic third
parties (if site is registered under these). Technicians laying them must be suitably trained, conduct a risk assessment (they only want to catch the target species!), lay numbered and mapped boards suitable for the size of the species. The boards can be left for a MAXIMUM of 12 hours before the technician returns and dispatches the trapped rodent.
Their use MUST be as a last resort (when all other measures have been tried but failed) OR where the risk to product/services is so high that the rodent must be removed immediately… a prime example would be within a supermarket where alternative food sources line the shelves but rodents are running across food contact surfaces.
What Will Happen from 31st July?
The British Pest Control Association BPCA has been a staunch supporter for the continued use of rodent glue boards and have released this helpful table (shown opposite).
What is of concern is that as a new process, no one knows how long a licence will take to be issued under “exceptional circumstances”. A few years ago, the licensing for Gull control changed and there have been some very real impacts on sites with gulls. Natural England need to be provided with evidence that an Integrated Pest Management program has been put into practice before issuing a licence.
RODENT GLUE BOARD USE WITHIN THE UK
Rodent activity on site needs to be managed with an Integrated Pest Management IPM program as well. IPM for rodents consists of a raft of different control measures, some that affect the rodent directly:
• such as break back traps (whether remote, such as Xignal, or not)
• Goodnature gas powered rams
• use of rodenticides (anticoagulant or cholecalciferol)
Break Back traps
These control measures are simple, easy to use and easy to check, although time consuming if done manually. There are a number of different remote trapping systems available in the industry. Most use the break back method to dispatch the rodent (some will merely tell where there has been activity). A trap needs to be able to connect to a means by which a communication can be sent. This is done
either directly from the trap (as it contains its own SIM card) or (and more commonly) it communicates with a gateway which then communicates through a SIM card or the site’s WiFi. All information sent is encrypted. Information is gained daily on a Xignal system with the traps connecting to the Gateway via LoRAWAN (Low Power Wide Area Network). The trap confirms that it is either set, triggered with no catch or triggered with catch. An email confirms which unit requires resetting or rodent removing. Remote trapping system use is now mentioned on Tesco Food specification 2.1.
Internal and External
Where used, break back traps must be enclosed, tamper proof and have an indicator to show if the trap has been activated. The design must be such that it gives an immediate kill.
Internal
Break back traps must only be used in production and packing areas with permission of the Tesco Technical contact.
Break back traps used internally must be checked at least weekly where they are being used for monitoring activity. Daily checks* are required where they are being used to manage an infestation, to observe if they have been activated, until no evidence of activity for 7 consecutive days.
*Remotely connected systems/traps, which are constantly monitored by the pest management company are deemed to meet this requirement.”
Goodnature self resetting traps
These are very effective against rodents if placed in suitable areas. The Goodnature A24 trap is licensed for use against rats, mice, stoats and edible dormice (Glis glis). It is small, delivers a powerful impact that kills the target instantly every time.
RODENT GLUE BOARD USE WITHIN THE UK
Attracted by a long-life lure, once triggered the killed target falls from the trap which immediately resets itself a minimum of 24 times per CO2 canister. The cap of the trap contains a means of communication via Bluetooth, telling the operative how many times the trap has been triggered. These are used mainly outside where a dead rodent can be scavenged without risk ro the scavenger of secondary poisoning ) but can be effective within.
Carbon Dioxide as a control measure
A couple of systems are available within the industry. They use carbon dioxide as a means of overpowering and dispatching the rodent humanely. There are those designed for rats as well as mice. Like the remote trapping break back systems, they confirm a catch via a signal and an email. This means that a technician is sent to site and is tasked with emptying the trap and replacing the CO2 cartridge. Once replaced, the trap is left operational.
Anticoagulants, Cholecalciferol and Alphachloralose
The pest control industry has for decades (since the 50s) used anticoagulants. Rodenticide resistance (where a rodent population has a genetic disposition to convert the active ingredient into something non-hazardous) and a potential for poisoned rodents to be eaten by predators or scavengers means that anticoagulants may be of little use in some areas of the country. Fortunately professional pest controllers can check whether the product they will use is likely to be effective (by visiting https:// guide.rrac.info/resistance-maps.html or by sending a tail sample to APHA (Animal and Plant Health Agency) for resistance testing.
Where anticoagulant is used it should be applied following a risk assessment and adherence to third party specifications.
The rodent causing an issue may sometimes be a wood mouse, Apodemus sylvaticus; these will usually live outside but do sometimes find their way inside a warehouse due to open doors. There are no anticoagulants permitted for use against
this species. However, one product whose active is cholecalciferol is permitted for use in these circumstances. The use of Cholecalciferol is of great use in reducing rat activity externally (so that they do not present themselves as issues within.
Alphachloralose is a narcotic that is licensed against house mice, which when eaten in significant quantity, stupefies the mouse and this means it dies of hypothermia (its surface to volume ration is such that it loses more heat than it can replace).
As with all baits, the attractiveness to rodents can vary from site to site and rodent to rodent.
There is no “one solution” to resolving a pest issue so an IPM program is essential. I’ve briefly covered immediate control measures that affects the current rodent issue but changing the environment to prevent future issues is of the utmost importance.
Actions that change the environment that the rodent lives are:
Proofing (using rodent resistant materials)
An adult mouse will gain access beneath a door with a gap of only 6mm - that is the same as a Bic pen! A juvenile can gain access through a gap less than this.
All rodents have extremely sharp and hard teeth. If your current bristle strip has been gnawed it is clear that another will also be gnawed. Raxit door seal has wire running through it to prevent further damage.
Rodents take advantage of ANY small gap or weakness in a building’s structure. These are generally around services such as gas, water and electrics. When proofing around electrical wires be sure not to use metal items. Mousestop sealant is useful in such situations. It forms an outer skin but remains spongey within… a combination that mice do not like to bite through.
Gaps around pipes can be proofed with steel plate.
There really is little use in attempting to cut corners by using materials like filler foam to permanently prevent rodent access or movement through a building.
Brown Rats are the only rodent to use our sewerage system. They are omnivorous and eat a variety of items found in the sewers. They also use the myriad of pipes and dead ends as a place to live and raise their young. The sewers are in a varying state of repair and are a common means of entry from the Main Sewer to the building. Access can be prevented via a one-way valve available in 4” or 6” diameter. It is advised that these are inspected at least annually to determine they remain in place.
It is important to keep rodents away from the immediate building so there is reduced risk of rodents entering via an open door (whether always open or only during loading/unloading). Introducing an external barrier such as a “rat wall” can alter the behaviour of rats externally. It is an investment and therefore aids control for many years to come.
Where warehouse doors are often left open due to loading/unloading the installation of an electric “rat mat” can help repel rodents from entering (assuming that forklift drivers lift their forks when carrying items to and fro. If they do not, the rat mat is damaged).
Housekeeping
A mouse needs as little as 3g of food per day so it is important to have scrupulous hygiene so as to now attract an issue in the first place but also encourage rodents to eat the bait laid by our technicians. If there’s an alternative food source, then this will make the acceptance of our baits that much harder.
So, in short… if there’s food debris, remove it.
Storing food well is also incredibly important. Can the stored product be stored in a rodent resistant box/cupboard? If storing pallets or food, can this be stored on a pallet liner off the floor and away from walls to make access to the product harder.
Ensure when you store food that it is stored for the shortest length of time possible. A good stock rotation system with first in, first out, is essential. The longer something is stored, the greater the risk of infestation.
RODENT GLUE BOARD USE WITHIN THE UK
Stacking
If there’s poor stacking, with items stored directly on the floor and against walls, this will encourage rodents as they will feel safe and secure. Poor stacking restricts access to technicians meaning they cannot get close enough to control or inspect the area.
Prevention Better Than Cure
The management of pests within the food industry is essential to ensuring the food we produce is done safely. Over the 33 years I have been in the industry it is clear that third party auditors and the various
food specifications recognise this. Pest control records are often the first thing audited during an inspection, whether announced or unannounced.
It makes no difference whether those records are written or on a portal. The information within tells the auditor and interested parties whether there are pest issues on site and what has been recommended (and what has been actioned). One of those interested parties will now be Natural England! Ensure that recommendations, where made are actioned in a timely fashion.
Do not wait for an issue to present itself before attending to them… as said before,
E-LEARNING COURSES
LEVEL 1 FOOD HYGIENE AND SAFETY FOR CATERING
LEVEL 1 FOOD HYGIENE AND SAFETY FOR MANUFACTURING (MULTIPLE LANGUAGES)
LEVEL 1 FOOD HYGIENE AND SAFETY FOR RETAIL
LEVEL 1 – HACCP AWARENESS
LEVEL 2 FOOD HYGIENE AND SAFETY FOR CATERING (MULTIPLE LANGUAGES)
LEVEL 2 FOOD HYGIENE AND SAFETY FOR MANUFACTURING (MULTIPLE LANGUAGES)
LEVEL 2 FOOD HYGIENE AND SAFETY FOR RETAIL
LEVEL 2 FOOD SAFETY ASSESSMENT REFRESHER (ENGLISH)
LEVEL 2 FOOD SAFETY ASSESSMENT REFRESHER (POLISH)
LEVEL 2 FOOD SAFETY ASSESSMENT REFRESHER (ROMANIAN)
LEVEL 2 HACCP
LEVEL 2 HEALTH & SAFETY
LEVEL 2 TACCP & VACCP – UNDERSTANDING
LEVEL 3 FOOD SAFETY REFRESHER
LEVEL 3 MANAGING HACCP
LEVEL 3 SUPERVISING FOOD SAFETY
ALLERGEN AWARENESS
ASBESTOS AWARENESS
we have no idea how long a licence will be take to be issued.
Another stipulation of the licence is now that the technicians will need to have passed further training, a license will cost the pest controller hundreds of pounds AND the boards will remain in place for a maximum of 6 hours and the technician will be on site during this time. These additional costs will clearly be passed to the client.
It would appear that prevention is definitely better than cure.
https://www.nurture-group.co.uk/ services/pest-control
CLEANING IN THE FOOD INDUSTRY COSHH
DISPLAY SCREEN EQUIPMENT ASSESSMENT (DSEA)
E.COLI O157:H7 – UNDERSTANDING
EQUALITY & DIVERSITY
FIRE SAFETY AWARENESS
FOOD LABELLING
FOOD NUTRITION & HEALTHY EATING
GENERAL DATA PROTECTION REGULATION (GDPR)
HAND HYGIENE FOR FOOD WORKERS
INTERNAL AUDITING & ROOT CAUSE ANALYSIS
INTRODUCTION TO FOOD SAFETY
LADDER USE
LEGIONNAIRES DISEASE – UNDERSTANDING
LISTERIA MONOCYTOGENES AWARENESS
MANAGEMENT & SUPERVISORY
MANAGING DISINFECTION AND HYGIENE
MANUAL HANDLING
NOISE AWARENESS
PEST AWARENESS
PEST AWARENESS (POLISH)
WORKING AT HEIGHT
UPCOMING SOFHT TRAINING EVENTS
24th July | 22nd October
BRCGS VALIDATION AND VERIFICATION – ISSUE 9
This one-day course will provide delegates with a thorough understanding of validation and verification so they know the level of detail required for each process and are able to use validation and verification in practice. This is especially helpful when implementing some of the requirements in the BRCGS. This course is part of the BRCGS Professional recognition programme.
sofht.co.uk/product/brcgs-validation-and-verification-issue-9/
3rd
September
**NEW** PEST RISK ASSESSMENTS
Many independent and customer standards now require that Pest Risk Assessments be carried out regularly and used to determine appropriate pest monitoring activities. These assessments can take many forms, depending on the company carrying them out.
sofht.co.uk/product/new-pest-risk-assessments/
4th
September
PESTICIDES IN THE FOOD INDUSTRY
Use of pesticides has helped to ensure that there is a plentiful supply of high-quality fresh produce, cereals and food ingredients. But with thousands of pesticides available for use worldwide and continuing public concern over residues in food, it is important that those working in food supply chain companies have a good understanding of the issues that surround pesticide use, the benefits that they offer, techniques to minimise residues, legislation and consumer risk assessment.
sofht.co.uk/product/pesticides-in-food-industry-online-session/
5th September **NEW** TRACEABILITY & CHAIN OF CUSTODY
This one-day course will provide the background and overview for the EU legal requirements for traceability and chain of custody and the differences. It will also look at methods to manage traceability and also chain of custody in the industry and define the scope of an effective system for all elements of the supply chain. The course will also look at mass balance traceability and the requirements of the system as well as testing and challenging of all processes. In addition, the course will look at product recall processes and the link with traceability.
sofht.co.uk/product/new-traceability-chain-of-custody/
5th, 12th, 19th & 26th September & 3rd October
LEVEL 4 AWARD IN MANAGING FOOD SAFETY (RQF)
This course is a fast track format to enable busy senior managers in the food industry to secure quality training without having to leave their business for consecutive days at a time. Unlike other Level 4 food safety training courses where modules are taken consecutively often meaning senior staff have to be off-site for a whole week, modules in SOFHT’s five day food hygiene course will be run one day a week over five consecutive weeks (40 guided learning hours).
sofht.co.uk/product/level-4-award-in-managing-food-safety-rqf/
10th September **NEW** ENVIRONMENTAL MONITORING
Does your food manufacturing facility undertake Environmental Monitoring? Would you like to learn more about what that entails and why you should be doing it?
This course will cover the reasons why environmental monitoring is so important as part of a food safety control program and will cover aspects such as aseptic technique, swabbing, water monitoring and air monitoring. The course will also cover how to take environmental monitoring samples and what to expect from your results and how to present them in meaningful way.
sofht.co.uk/product/new-environmental-monitoring/
Find out more about our training courses here: sofht.co.uk/training-academy-courses
11th September
PRACTICAL FOOD LABELLING & LEGISLATION
This one-day course will provide an initial understanding of food labelling requirements within the Food Information to Consumers Regulation (FIC), including its application post- Brexit. sofht.co.uk/product/practical-food-labelling-legislation/
13, 20 and 27 of September & 4 and 11 October
LEVEL 4 AWARD IN HACCP FOR MANAGEMENT (CODEX PRINCIPLES) (RQF) – FAST TRACK TRAINING
This course is a fast track format to enable busy senior managers in the food industry to secure quality training without having to leave their business for consecutive days at a time. Unlike other Level 4 HACCP training courses where modules are taken consecutively often meaning senior staff have to be off-site for a whole week, modules in SOFHT’s five day food hygiene course will be run one day a week over five consecutive weeks (40 guided learning hours).
sofht.co.uk/product/level-4-award-in-haccp-for-managementcodex-principles-rqf-fast-track-training/
16th – 20th September | 18th – 22nd November
This five-day in-depth course will provide an understanding of the Standard in terms of the protocol, requirements, and how to audit effectively.
Delegates will gain an in-depth guide to the requirements of the Standard, and learn how to undertake a BRCGS audit, including effective planning, conducting and reporting of the audit. Auditing techniques will be practiced and developed, to include the auditor competency skills required of Global Food Safety Initiative (GFSI) scheme auditors.
Delegates must have prior working knowledge of quality management systems and auditing within the relevant manufacturing sector, and also have completed a hazard analysis and critical control points (HACCP) course of at least two days duration. This course is part of the BRCGS Professional recognition programme.
sofht.co.uk/product/lead-auditor-brcgs-new/
1st October | 7th November
FOOD DEFENCE & VULNERABILITY ASSESSMENT
This one-day course will provide you with a thorough understanding of industry recognised food defence and vulnerability assessment techniques. This is particularly useful when implementing or maintaining product safety management systems and the requirements of the BRCGS Global Standards on site.
sofht.co.uk/product/food-defence-vulnerability-assessment/
7th October **NEW**
RISK ASSESSMENT BRCGS
This one-day course will provide delegates with a thorough understanding of risk assessment and enable them to use different risk assessment models. This is particularly useful when implementing product safety management systems onsite, and when implementing the requirements of the BRCGS. This course is part of the BRCGS Professional recognition programme.
sofht.co.uk/product/risk-assessment-brcgs/
8th October
LISTERIA MANAGEMENT & CONTROL
This course will examine the practical identification, management and control of Listeria species in a food, dairy or beverage processing environment. Using case studies to examine the root cause of several notable outbreaks/ incidents and discuss the actions that could have been taken to prevent the issues.
sofht.co.uk/product/listeria-management-control-2/
9th – 10th October **NEW** INTERNAL AUDITOR BRCGS
This two-day course will enable you to undertake internal audits and prepare companies for third party audits. It’s delivered via a series of workshop-led discussions, presentations and an interactive case study. During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace.
You will be assessed throughout the course [50%] and you will also need to undertake a workplace audit and submit an audit report for assessment (50%]. You will need to gain a 75% pass for this assessment. This course is part of the BRCGS Professional recognition programme.
sofht.co.uk/product/internal-auditor-brcgs-2/
Hygiene Managers Forum
Monday 5th August 2024
Time: 4:00pm – 6:00pm
Platform: Microsoft Teams
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Regulatory Forum
25th September 2024
Time: 10.00am – 11.30am
Platform: Microsoft Teams
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Practical Management & Control of Listeria
17th September 2024
Time: 8:30am – 5:00pm
Venue: Marriott, Leicester
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FORUM
Elevenses
2nd October 2024
Time: 11.00am – 12.00pm
Platform: Microsoft Teams
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