27 Apr

Bitesize training: hygiene emergency prohibition procedure

CIEH member: £55
Affiliate member: £110
Non-member: £110

Two hour bitesize training

Time: 10.00 - 12.00

Please note that this training will be delivered via the Zoom online platform.  Please ensure that you are able to access this prior to booking.

How do I pay? Please click on the book now to complete the online booking. If your local authority does not allow credit card payments please speak to our contact centre: 020 7827 5800, or email [email protected]

Additional dates:
06.07.2023

Online (Zoom)

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Overview

This Bitesize event will explore when an Environmental Health Officer (EHO) or an Authorised Officer might consider taking immediate action to close a business or prevent the use of equipment, a process or a treatment in a food business.

The legal requirements under the Food Safety and Hygiene (England) Regulations 2013 and the Food Hygiene (Wales) Regulations 2006 will be looked at, as well as:

• Key definitions such as ‘health risk conditions’ and ‘imminent risk’
• The inspection and decision-making process
• Alternative enforcement options and voluntary arrangements
• Procedures leading up to the service of a Hygiene Emergency Prohibition Notice including:
o Liaison with lawyers and the Court
o Drafting and subsequent service of notice
• Liaison with the Food Business Operator
• The application of a Hygiene Emergency Prohibition Order and hearing at Court
• What needs to be proved at Court?
• What evidence can be relied upon?
• The granting or refusal of the Hygiene Emergency Prohibition Order
• Monitoring and lifting of the Hygiene Emergency Prohibition Notice or the Hygiene Emergency Prohibition

Objectives

• This session will give an overview of a suggested approach in dealing with food businesses where the health risk condition is fulfilled and there is an imminent risk
• It will explain the procedures for formally dealing with such premises
• Suggestions will be made regarding liaison with key personnel
• There will be specific examples given to delegates to illustrate where emergency prohibition may be appropriate

Who should attend

• Environmental Health Officers (EHOs) and Authorised Food Safety Officers who wish to refresh their knowledge or who may be taking on Hygiene Emergency Prohibition responsibilities
• Food Safety Consultants and Food Business Operators who have an interest in this type of intervention

CPD: 2 hours

Miranda Steward CEnvH MSc

Miranda is the Director of Abacus Management and Training Consultancy which was set up in 2007, providing food safety and health and safety consultancy to both the public and private Sectors. Miranda is a Chartered Environmental Health Practitioner having qualified in 1979. 

She has managed a range of public facing front line services with over 25 years senior local government experience, having been a joint Chief Executive and Returning Officer in a

District Council and an Assistant Director of Environmental Services in a London Borough.

As a direct result of her professional expertise Miranda has been an advisor to the Food Standards Agency, The Home Office, Local Government Association, The Public Health Laboratory Service and chaired the London Food Co-ordination Group.

Miranda has worked as a regulator for many years, specialising in food safety and food standards. She managed a high performing commercial department within a London Borough and dealt with a range of prosecutions and emergency prohibitions.

Claire Tomaso CEnvH MCIEH

Claire has been qualified as an Environmental Health Officer since 1993 and since qualification has worked within Local Authority as a food safety specialist. Claire is the Lead Officer for food safety and manages the food safety team in a London Borough. She is responsible for overseeing the inspection programme, and the operation of the National Food Hygiene Rating Scheme (FHRS), including appeals and revisits.

Claire inspects a variety of food businesses including small retailers, caterers and importers, with a particular focus on those in the manufacturing sector. She is responsible for overseeing the approval process for newly approved premises as well as the inspection of those maintaining approval status. Claire carries out a range of sampling as part of the inspection process for the manufacturers – for both microbiological examination and chemical analysis, depending on the product and processes involved.

Claire has dealt with a range of food safety prosecutions for retail, catering and manufacturing premises. She has been responsible for serving Hygiene Improvement and Hygiene Emergency Prohibitions Notices and voluntary undertakings, as well as a variety of enforcement action in relation to approved premises including Remedial Action Notices and Suspension of Approvals.

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