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Introduction to approved premises
Two half-day technical workshop
CIEH member: £180
Affiliate member: £280
Non-member: £280
How do I pay? Please click the book now button to complete the online booking. Please note payment for online bookings are card only.
To pay by purchase order, please email the details to [email protected], this is subject to your employer having this facility in place with CIEH. To speak with one of the team in our contact centre please call 020 7827 5800.
Details:
These two half-day workshops will look at:
- The type of activities that may require approval
- Responsibilities of Food Business Operators and Authorised Officers
- The legal context
- Exemptions
- The division of enforcement responsibilities with respect to approvals
- The approval process: advisory visits and formal inspections
- What Authorised Officers consider when food businesses seek approval: structure and equipment requirements, requirements for HACCP-based procedures and the prerequisite programme, and confidence in management requirements
- What Authorised Officers consider once conditional approval has been granted
- Changes to approvals
- Seasonal businesses and other temporary closures
- A few words regarding traceability
- The role of Food Safety Consultants and third-party accreditation
- What happens if it all goes wrong? Food detention etc., remedial action notice, suspension or withdrawal of approval, and prosecution
- Enforcement action for unapproved premises
- Delegate exercises will be used, along with worked examples of a meat preparation manufacturer and other activities
Objectives
- Provide delegates with an overview of the approval process
- Assist delegates with the interpretation and implementation of the legislation
- Explain the type of activities which may require approval and what happens if it all goes wrong
- Provide guidance as to how to determine if an exemption for approval may apply
- Give advice and tips on approval inspections
- Direct delegates to useful guidance and other information
What past delegates thought:
“All the elements of the workshop are good and brilliantly delivered”
Who should attend
- Environmental Health Officers (EHOs) and Authorised Food Safety Officers who are looking to refresh their knowledge or those who may be taking on approval of establishment responsibilities
- Food Safety Consultants and Food Business Operators who have an interest in the type of establishments which may require approval
CPD: 6 hours
Miranda Steward CEnvH MSc, Director, Abacus Management and Training Consultancy
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, Environmental Health Officer
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.
Date
Time
Venue
Online (Zoom)
Please ensure you can access this platform before booking. See the Zoom system requirements for further information.
