Monthly Archives: March 2014

Why is First Aid training so important?


First Aid training should form a vital part of your organisations emergency procedures. The HSE states that every employer must be able to provide treatment, not just for their staff, but for visitors, contractors and anyone else using their premises.

Think about what could happen if a member of your staff suddenly stopped breathing and nobody knew what to do. Not only could that person die but your organisation could be open to litigation by the family of the deceased.

Even in the safest of workplaces such as offices and shops, accidents still happen. It is essential that trained staff are in place who can effectively and efficiently deal with an emergency situation.

First Aid is a skill set that sits all on its own. Not only can you use these skills at work but in your home life too. The function of First Aid is simply to fill the time gap between the incident happening and getting your casualty to the emergency services!

There are many benefits to First Aid. Administering CPR and other treatment can save lives! First Aid can also reduce permanent damage to a casualty by preventing the condition from deteriorating and finally First Aid can reduce time taken or lost from work which is an important factor for any business.

To find out more on how to get your staff First Aid trained click here

Give a toss about food safety?


It’s Shrove Tuesday! A great excuse to indulge in a pancake or two but remember to give a toss about food safety!

Believe it or not the tradition of eating pancakes on Shrove Tuesday began as a way to use up ingredients that were not supposed to be eaten and would go off/ spoil during the period of Lent. So, actually, “pancake day” as we now call it, owes its origins all to food safety.

Food Safety starts with your ingredients.

Eggs, flour & butter all have best before dates- so they are best eaten before the date marked. Depending on your choice of toppings, they may have use by dates. This means the product must be eaten by the date or disposed of.

Are your ingredients stored correctly? Milk needs to be kept refrigerated at all times to prevent the milk from spoiling, preferably below 5 degrees centigrade. (the pasteurisation process does not kill all the bugs).

It is also better to store your milk on the shelf in your fridge rather than in the door as the shelves are cooler. This way your milk will stay fresher for longer.

Eggs are a raw food & the shells cannot be completely disinfected – so store them away from ready to eat foods. Make sure you wash your hands after handling them!

Make sure that your flour is stored in a dry cupboard but always make sure you check packaging for damage pests love dried goods!

Finally when you’re making your pancakes make sure that you cook them thoroughly and do not leave any mixture uncooked on part of the pancake. Undercooking foods such as eggs can be dangerous, particularly for the elderly, children and pregnant women.

What toppings would you choose? Whatever you like, as long as the product is within its use by date.
Happy Pancake Day! For further information on our food safety courses click here