Mar
09
2010
0

Food Safety

The Food Safety Authority of Ireland (FSAI) do trojan work in the whole area of food safety.

Last week it announced details of communications received on their advice line in 2009. In total 9,444 communications were received, of which 1,981 (21%) were complaints from consumers.

The 1,981 complaints were broken down into:

858 (43%) complaints on unfit food
363 (18%) complaints on suspect food poisoning
408 (21%) complaints on hygiene standards
112 (6%) complaints on incorrect information on food labelling
20 (1%) complaints on incorrect advertising of food products
220 (11%) other

Consumer awareness of food hygiene and safety issues is evident in my opinion from the fact that 38 people on average contacted the FSAI each week with complaints. However we must remember that this only reflects the number of consumers who actually took the time to make contact with the FSAI – most likely only a fraction of the number of consumers who encountered problems.

Foreign objects that contaminated food included insects, hair, pieces of skin, glass and rodent droppings. Complaints about poor hygiene standards related to food handling staff not washing their hands, touching their face and then handling food and handling raw and cooked food with the same kitchen utensils.

44% of communications received by the advice line were from the food industry. The main requests were for publications, advice on food labelling, food safety training information and information on how to set up a new food business.

We here at SQT also do a lot of training in the area of food safety. In total we have twelve courses in this area including:

Food Safety Auditing
HACCP Development, Implementation & Verification
Food Allergen Control
Global Standard for Food Safety BRC Issue 5
Instructor Skills for the Food Industry
Introduction to Food Legislation
Food Hygiene

A number of these courses are FETAC accredited.

Full information on the courses listed is available by clicking on the above links or here for our full range of food safety courses.

Full details of FSAI announcement is here.

Mar
03
2010
0

Jobs forecast

FÁS and the ESRI yesterday published its Occupational Employment Forecasts 2015 report. The full report is available here. Quoting from the report, the main points were:

- Changes are likely in the sectoral and skills mix of employment.
- While employment in most occupations is expected to recover from the lows reached in 2010, the speed and the extent of recovery is likely to vary by occupation, with some occupations emerging with relatively strong employment growth and others failing to reach pre-recession levels by 2015.
- The occupations expected to exceed pre-recession peak levels are concentrated at the higher end of the skill scale. They include professionals and associate professionals (technicians) in the areas of science, engineering, business services and IT.
- Occupations which, while growing after 2010, are not anticipated to recover to 2008 peak levels, include skilled building workers, production operatives, unskilled manual workers, sales assistants and clerks.
- Combined managers/proprietors, professionals and associate professionals are expected to account for 38% of the total employment in 2015 compared to 34% in 2008 (and 31% in 1996). When these groups are combined with clerical workers, the forecasts suggest that, in 2015, 50% of workers will be in ‘white collar’ employment (up from 44% in 1996).
- The overall employment level is based on the ESRI’s latest forecasts for recovery, whereby employment in 2015 is projected to be some 80,000 below the peak level reached in 2008. However, given an estimated loss of 330,000 in employment between the 2008 peak and 2010, the projection implies that the economic recovery, which is expected to begin towards the end of this year, will generate 250,000 additional jobs between now and 2015.
- The number of females in employment is expected to exceed its pre-recession level by 2015, while male employment, although growing beyond 2010, is not expected to recover to the pre-recession level by 2015. Females are gaining share in many occupations, especially high skilled ones. By 2015, females are expected to account for more than a half of business services professionals and almost a half of all managers.
- Improvements in the educational profile are likely to continue during the forecasting period, with the share of third level graduates increasing in all occupations. By 2015, over 90% of all professionals are expected to hold a third level qualification.

Whilst all forecasting is based on certain assumptions, and the authors clearly acknowledge this, it certainly gives us plenty to work with.

Written by Lily Collison in: Job opportunities |
Feb
24
2010
1

European Global Fund (EGF)

SQT Training was one of many Training organisations that participated in a 2 day event organised by FAS, at the South Court Hotel, Limerick, to provide training options for people recently made unemployed by Dell, Banta and a few other local companies.

The European Global Fund (EGF) is a fund of approx €22m that has been secured to provide further training to this specific group of unemployed in the Munster region, to help them get up-skilled and so better prepared to re-enter the workforce. Hopefully the event will be quickly followed up by real action by all parties involved and specific training plans identified and funded, for all those that so eagerly attended the event looking for answers.

We met some lovely people on the day, many old faces from my days in Dell and all very anxious to get back to work as quickly as possible. The following are some photos from the day.

Aishling ready for visitors to our stand.

Overall

Aishling

Because we are fans of “The Apprentice”, we saw how doing something different is important to get noticed in a large hall, so team member Aishling got to work and sourced 50 balloons to create a bit of colour and fun. Here is Eamon our Six Sigma tutor surrounded by the new SQT balloons.

balloon 2

The balloons did the trick and were a big hit … but it didn’t take long before a child that attended the event with her parents, spotted these colourful objects and naturally, wanted one.

So we kindly gave her one and made the child happy.

balloon 1

But then along came another child …

balloon 4

And another child …

balloon 3

Now unfortunately balloons rise so it didn’t take long before little Harry lost his …

ceiling

And did not look a happy camper at all, at all.

lost balloon

The good news is that he got another one, this time tied to his trousers and so guaranteed not to disappear until he actually wanted it to!!!! And so the event ended on a happy note (for the kids at least).

This special fund is a fantastic opportunity for Munster and badly needed. We were very happy to be a part of it but more importantly it’s our hope that the delegates that attended quickly receive the approval they await to start the next phase of their lives and hopefully make new dreams happen. We wish them all the very best of luck.

Written by Siobhan Cunningham in: General |
Feb
15
2010
0

Food Allergen Control

To fully integrate allergen control measures into a food safety management system, all food business operators need to understand the fourteen allergens that must be labelled if present in food products as defined in legislation.

According to the Food Safety Authority, an allergen is a substance, usually a protein, capable of inducing an allergic reaction. True food allergens have the following characteristics:

  • A form of food intolerance associated with a hypersensitive immune response
  • A so-called immunogloblin E (IgE) – mediated reaction in which antibodies are formed
  • Examples of food allergens are milk protein, egg white, fish and soya.

    Food intolerance however is a reproducible reaction to a food which occurs without an IgE – mediated reaction (no measurable immune system reaction). An example is lactose intolerance – lacking the enzyme lactose which is necessary to digest lactose in milk.

    The fourteen allergens as outlined in European Food Safety Legislation & BRC – Issue 5 are:

  • Gluten
  • Crustaceans
  • Eggs
  • Fish
  • Peanuts
  • Soya beans
  • Milk / lactose
  • Nuts i.e. almonds, hazelnuts, etc.
  • Celery
  • Mustard
  • Sesame Seeds
  • Sulphur Dioxide (SO2)
  • Lupin
  • Molluscs
  • Why do food manufacturers need to be aware?
    During 2008, mislabelling of allergens accounted for approximately 50% of all food recalls announced by the UK Food Standards Agency and the US Food & Drugs Administration.

    Our training course, details here is designed to give delegates a good understanding of Food Allergen Control including: understanding the classification of adverse food reactions, having an understanding of the Food Allergy reaction mechanism, knowing how to carry out allergen risk assessment/management, understanding how to validate cleaning operations and finally understanding product labelling/“May Contain”.

    Written by Denis Kiely in: Food Safety |
    Feb
    08
    2010
    0

    Quality counts

    Toyota, the Japanese car manufacturer has certainly learnt that lesson.

    One can’t but feel slightly sorry for the company as it faces one of the biggest crises of its 77-year history. The company has been forced to recall millions of cars worldwide after it was discovered that there was a potential issue with the accelerator pedal in a number of models.

    My attention was drawn by Simply Zesty, an Online PR and Social Media company to a video on YouTube by Toyota’s Director in the UK, Jon Williams giving a message of reassurance to customers and outlining how Toyota will manage the recall of customer’s vehicles.

    I don’t know what you think, but the video gave me confidence that Toyota is endeavouring to deal with this major quality problem in a very professional manner.

    It is interesting how social media is being used to get Toyota’s message out in this crisis. Simple Zesty have included examples here of other companies (Eurostar and Dominos Pizza) using YouTube in dealing with Quality problems.

    Written by Lily Collison in: Quality, Uncategorized |
    Feb
    02
    2010
    0

    Guest Post: ‘Is it time to ‘NUSAP’ your data?’

    This post was written by Bob Kennedy PhD, Lecturer, Institute of Technology, Sligo.

    One of the eight quality management principles underpinning the ISO9000 series and indeed reinforced in the excellence models is the need to base management decisions on facts. These facts, for most of us, are the data we collect either through observation or measurement.

    Data collected through observation can be called attribute, discrete or count data. There are six eggs in the carton is an example. Others would be: the place is very crowded, the patient is flushed or 55% of the people present are women.

    Data collected by measurement is called variable or continuous data. The stent has a coating of 6 microns. Here we did not count the six microns but we determined it through some form of measurement. Similarly we might say the patient has a temperature of 39 degrees C or that on average the height of people present is 1.72m.

    There are six eggs in the carton – attribute data.

    There is a coating of six microns on the stent – variable data.

    Variable data is always a number but attribute data is sometimes just an indication or scale of things e.g. the patients is flushed.

    For now I want us to focus on variable data which has been collected through measurement. This data requires special attention before we bestow the lofty title of ‘facts’ upon them. Kimothi [2002] advises us to test the validity of variable data by using the NUSAP approach. NUSAP is an acronym for: Number. Units. Spread. Approach. Pedigree. It really is a check on the quality of the data we wish to use to help us make decisions. The first three are the most important and will be addressed here.

    Returning to our stent coating. As you look at the recorded data you see 6 microns [6µm]. Immediately you know the number and the unit so we are two fifths along the way to satisfying the NUSAP criteria. But now you are left wondering how certain are you about the 6µm result. Pondering about this uncertainty leads you naturally to think about the 6µm and range or spread that value really represents. In effect you are wondering if this exact measurement were repeated, would it give the exact same result. Without even knowing it, you are grappling with the concept of measurement uncertainty.

    From experience and thanks to the work of statisticians we know that all variable data will have a spread of uncertainty associated with them. Repeat measurements carried out under identical conditions will have a level of variation, a spread associated with them. This variation or spread is normal, it is common and unless you change the measurement process there is nothing you can do about it.

    This reality confronts us with two questions:
    Do you know what the spread or uncertainty is in your measurement processes?
    Is it acceptable?

    Determining the spread, variation or uncertainty of a measurement process is a scientific matter. It can be very complex using some heavy statistics [Type A evaluation] or it can be equally scientific based on experience [Type B evaluation]. Here I will just show you a simple approach.

    A micrometer has a stated accuracy of ±1µm. Suppose we used this micrometer to measure the coating thickness on the stent. Now when you look at the data 6µm you know that based on the accuracy of the instrument alone that there is an uncertainty of ±1µm associated with every result of measurement. But this isn’t the whole story. You also know that measurement is a process involving many interacting elements. These include the: instrument, method of measurement, person, product, environment, calibration process. You know the instrument alone is contributing ±1µm so what do you think is being contributed by the others? You might wish to compile an uncertainty value for your own measurement processes by assigning a level of expected variation associated with each element. In doing so you will be constructing a crude version of what is known as an uncertainty budget. For a more ‘scientific one you will need to apply Type A and/or Type B evaluation as mentioned earlier.

    I’m going to shortcut this and tell you that a person using a micrometer is unlikely to get an uncertainty better than ±5µm. Wow! This means that when I look at the data 6µm that there is a level of uncertainty of ±5µm associated with them. In other words the recorded 6µm could be any value from 1µm to 11µm. Without changing the measurement process there is nothing you can do about it. But is this normal, common variation or uncertainty of measurement acceptable?

    An unwritten rule exists to help us answer this question. It is called the Test Uncertainty Ratio [TUR] and it is a follows: The ratio of product tolerance to measurement uncertainty should be at least 4:1.

    A product characteristic of 6mm±4µm requires a measurement process with a measurement uncertainty of no more that ±1µm. The micrometer described earlier is not fit for this purpose. While the micrometer has an accuracy of ±1µm the measurement process of which it is a part has an uncertainty of ±5µm.

    As always there is more to this than meets the eye but I hope I’ve stirred your curiosity in giving your data the NUSAP treatment. You don’t need all the statistics stuff to get a feel for the level of uncertainty, the spread, associated with your measurement processes. When you arrive at that figure apply the 4:1 TUR rule to determine if your measurement processes are really fit for purpose.

    Reference:
    Kimothi S.K. The uncertainty of measurements. American Society for Quality 2002.

    Written by Bob Kennedy in: Guest Posts |
    Jan
    25
    2010
    0

    Spreading sunshine

    Manila Bay Sunset
    Photo owned by jekert gwapo (cc)

    Kieran Murphy of Ice Cream Ireland writes a great blog. Last Friday he wrote:

    Running a business, especially in these times can be a challenge. There are always stresses and worries – what will the future bring? For us, our customers have always been the rock upon which everything is based, and they bring us so much joy (and hopefully we reciprocate!) … Never under estimate the power of a compliment and how good it can make everybody feel, especially on a rainy winter’s day.

    When I read this piece on Friday, I immediately thought of a very nice email we received in the office last Wednesday from one of our course attendees.

    Could you pass on a message of thanks to the girl that supervised the exam yesterday I did not catch her name but she was excellent. She had a very friendly and relaxed attitude and put every body I think at ease and took the nervousness out off the situation. If you could pass on my thanks I would be grateful.

    As Kieran said ‘Never under estimate the power of a compliment and how good it can make everybody feel’. It worked for us here at SQT, on yet another rainy winter’s day.

    We should all try to spread some sunshine where we can.

    Written by Lily Collison in: General |
    Jan
    18
    2010
    0

    Alliance Medical are looking for an Accreditation Officer

    Alliance Medical contacted us as they are recruiting an Accreditation Officer for an eleven month contract based in Limerick. I decided to put the information here as the position may be of interest to some of our customers. SQT has no connection with Alliance Medical. The following is the information provided by the company:

    Alliance Medical is committed to providing high quality Diagnostic Services to patients, referring clinicians and hospitals at our ten sites located throughout Ireland and Northern Ireland. Alliance Medical offers a full range of Diagnostic Services including MRI, CT, DEXA, Ultrasound and X-ray.

    In 2010 Alliance Medical will undertake to obtain accreditation by a recognised accreditation body to determine that it meets a set of requirements (standards) designed to improve the safety and quality of care. By achieving accreditation Alliance Medical will demonstrate a visible commitment to improve the safety and quality of patient care, ensure a safe care environment, and continually work to reduce risks to patients and staff.

    Principal Duties and Responsibilities

  • Reporting to the Quality Manager the successful candidate will assist with the accreditation project
  • Full assessment and audit of existing policies and procedures
  • Development of new policies and procedures where appropriate
  • Work in conjunction with accreditation body to implement recommendations
  • Skills/ Experience Required:

  • Relevant third level qualification
  • Experience in use of statistical techniques
  • In depth knowledge of regulatory requirements and standards such as ISO,HIQA or JCI would be desirable
  • Report writing experience
  • Project Management experience
  • Strong interpersonal and organisation skills
  • Experience of writing policies and procedures.
  • If you’re interested in joining a fast growing company, please submit your CV to Eimear.O’Donnell@alliancemedical.ie

    Written by Lily Collison in: Job opportunities |
    Jan
    15
    2010
    0

    The new risk management standard ISO 31000:2009 and what it means for food companies

    This post was written by Denis Kiely, our Food Safety Tutor

    In November last year, the International Organization of Standarization (ISO) released the first International Risk Management Standard entitled:
    ISO 31000:2009, Risk Management – Principles and Guidelines.

    The standard aims to provide organisations with guidance and a common platform for managing different types of risks irrespective of the organizations size, complexity or activities.

    The establishment of the European Food Safety Authority and the reorganisation of food safety legislation via regulation 178/2002 was based on the idea of risk management. Under Article 3 of 178/2002, it gave five risk-based definitions which are fundamental to designing and developing a Food Safety Management System.

    Risk – means a function of the probability of an adverse health effect and the severity of that effect, consequential to the hazard

    Risk Analysis – means a process consisting of three interconnected components, risk assessment, risk management and risk communication

    Risk Assessment – means a scientifically based process consisting of four steps, hazard identification, hazard characterization, exposure assessment and risk characterization

    Risk Management – means the process, distinct from risk assessment, of weighing policy alternatives in consideration with interested parties, considering risk assessment and other legitimate factors and if needs be selecting appropriate prevention and control options

    Risk Communication – definition too long, complex and confusing to write or explain!

    The above definitions, written in 2002, in my view are not user friendly and would need to be revisited.

    The definition for risk management in ISO 31000 is:
    Co-ordinated activities to direct and control an organization with regards to risk

    All food safety, health and safety/environmental professionals need to be comfortable with the concept of risk, how it is assessed, treated, monitored, reviewed and hence managed. All audits, particularly in the area of legal compliance are risk based. The majority of customer/retail audits are also risk based as illustrated by the BRC – Issue 5 Global Food Safety Standard.

    To begin to understand risk and the new risk management standard, ISO 31000, one has to explore:
    Clause 3 The eleven risk management principles
    Clause 4 The risk management framework, and
    Clause 5 The risk management process.

    ISO 31000 does not have all the answers, and it is not prescriptive however it does provide food business operators with principles and guidelines to assist in developing a risk management strategy.

    Full details of our new Introduction to ISO 31000 Risk Management – Principles and Guidelines are here

    Written by Denis Kiely in: Food Safety |
    Jan
    07
    2010
    0

    Happy New Year

    Happy New Year to everyone. It’s certainly a cold New Year.

    Hills of Clare

    The ‘far off hills are green’. Well here in Limerick, the far off hills of Clare are white.

    I write this Thursday morning, listening to Morning Ireland, which is dominated by John Murray discussing Arctic conditions, our preparedness, or lack of same, school closures …

    The Times online is much the same. Headlines of some of the stories related to the current weather:

    No let-up expected in Arctic weather conditions
    Safety concern extends break for thousands of pupils
    4,000 tonnes of salt arrive in Limerick tomorrow
    10-fold increase in AE patients in Sligo
    Bus passengers stranded as service stalls

    For many scheduling events, it’s hard to call it ahead. To cancel or not is the big question. Safety is always the primary concern, but it’s sometimes difficult to call.

    We have cancelled the NEBOSH Diploma course for today in Dublin.

    We are very fortunate that January is not the busiest month for public training courses. For Public courses, as well as contacting delegates individually, we will keep our website homepage updated with course cancellations. Decisions for In-House courses are taken locally, so delegates should contact their In-House course organiser.

    So as well as wishing everyone a Happy New Year, we’ll also include a Safe New Year in this very cold weather.

    Written by Lily Collison in: General |

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