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14 episodes with food hygiene
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4 episodes with food hygiene
3 episodes with food hygiene
A Canterbury man involved in a brutal gang attack which left a German student with life-changing brain damage has once again been spared jail for a violent assault.Despite being warned three years ago by a judge that he was being given a "last and final chance", the 22-year-old has since racked up numerous convictions, but the courts have decided not to put him behind bars.Also in today's podcast, you can hear from a Kent MP who is demanding the government take action after it was revealed some restaurants and takeaways aren't displaying the correct food hygiene ratings. Tris Osborne has described the revelations as shocking, and wants it to be made mandatory across the country. Parking at two major hospitals should become easier and congestion on surrounding routes reduced as new transport measures are brought in.The NHS Trust which runs both sites is introducing a free park-and-ride service for patients, visitors and staff.A disabled man is fed-up with bin men leaving his gate open - as it bangs in the wind and rubbish blows into his garden.He says he's even caught refuse workers failing to shut it on CCTV and council bosses are now investigating.We've spoken to the Gillingham boss after their Friday night fixture ended in a draw. Mark Bonner admits it was a missed opportunity and it was a good performance that ended in a disappointing result.
Some Maidstone businesses have been accused of "trying to con the public" for displaying the wrong food hygiene rating, or none at all.An investigation's found nine out of ten restaurants and takeaways with low scores in the town were misleading customers about their rating.A man who attacked a Kent Police officer with a pair of scissors has been found guilty of attempted murder.The PC suffered more than 20 injuries, mostly to the face and neck, when it happened in June last year. Hear the moment shortly before the attack happened when police tried to arrest Robert Jenner, 50, at his flat in Albion Place .We've got reaction after Thames Water blamed wet weather over the spring and summer for a rise in sewage leaks.More than 350 category one spills were reported for the latest timeframe, that's a rise of 40%. Hear from a clean water campaigner from SOS Whitstable. Its been confirmed extra events will be happening in Rochester this weekend, after the Dickensian Christmas festival had to be cancelled.The council called it off ahead of Storm Darragh battering the county.Some Dickens characters will be there this weekend, an artisan and farmers market will take place in the Blue Boar car park - there'll be street performers too.A Kent animal park's raised enough money to build a new enclosure for lions rescued from war-torn Ukraine.The five lions were rescued from the country and will eventually be moved to the Big Cat Sanctuary in Smarden.And, charities have been telling us what it means to receive some of the thousands of toys you donated to the Give a Gift appeal on our sister radio station kmfm.The team are out and about this week delivering presents to organisations supporting young people.
An investigation has been launched after a train derailed in what authorities have described as a “low-speed” incident near Ramsgate. The train was spotted off the tracks, sparking major delays on the network late last night. Also in today's podcast, a heartbroken family has issued a stark warning after their three-year-old Yorkshire Terrier was killed on a golf course. Mel Lacey was walking his three dogs when he says one of them, Poppy, was hit by a utility vehicle.Police hunting a convicted killer wanted on recall to prison have warned the public not to approach him.Peter Clement was jailed for his part in the brutal killing of a man in the peace garden at Dane John Gardens in Canterbury. A popular all-you-can-eat buffet restaurant has been ordered to clean up its act after food hygiene inspectors found rat holes and droppings.During the eye-opening visit, they also uncovered rusty kitchen equipment and a lack of hot water.And you can hear from JLS star JB Gill on how he's feeling now he's made it through to the semi-finals on Strictly. He's been telling the KentOnline Podcast how supportive former partner Amy Dowden has been, after she had to leave the competition because of a foot injury.
Dr. David Buckley is a principal scientist with Diversey's Global Research and Development Innovation Team. In addition to this role, he serves as an adjunct faculty member at Clemson University, is vice chairman of the Food Hygiene and Sanitation PDG at IAFP, and is a member of the editorial board for the Journal of Food Protection. In this interview, Buckley details the threat avian influenza poses to processors and shares steps they can incorporate to minimize their risk and exposure to the disease.
'Many other improprieties a good servant will avoid.' ...Rules for health, hygiene and manners in Middle Ages...Yes! They existed. People were worried about manners, and food poisoning and etiquette.Yes people washed their hands before they sat on the table.And much, much more! Listen to todays fascinating episode!Voiceover on "The babees book" by Lucy Davidson.https://www.linkedin.com/in/lucy-davidson-a31682136/Enjoy!xThe Delicious LegacyBooks on medieval manners:Frederick James Furnivall, ed., Early English meals and manners: John Russell's Boke of nurture, Wynkyn de Worde's Boke of keruynge, The boke of curtasye, R. Weste's Booke of demeanor, Seager's Schoole of vertue, The babees book, Aristotle's A B C, Urbanitatis, Stans puer ad mensam. For the overview of medieval table manners see Hammond, Food and Feast, 116–19; Henisch, Fast and Feast, 159–203; Gies, Life in a Medieval Castle, 116; and Hans Sachs, “Ein Tischzucht,” in Astrid Stedje, Deutsch gestern und heute: Einführung in Sprachgeschichte und Sprachkunde (Lund: Liber Läromedel, 1979), 130.Support this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
In this week's episode, I had the pleasure of speaking witt Natalie Stanton, debunking the myths of food safety and chatting about how you can easily get a 5* hygiene rating in your kitchen. Natalie Stanton is a Chartered Environmental Health Officer with over a decade of expertise in food safety and health and safety. She's worked as a regulator for various local authorities and in the private sector as a food safety advisor to clients including ExCeL London. In 2022, Natalie founded The Safety Expert; an online training platform that provides video-based Level 2 Food Hygiene training. Her mission is to share her knowledge and experience to help food business owners and their staff feel confident in food safety and be prepared for and ready to succeed in their food hygiene inspection.Find out more:Take the Level 2 Food Safety & Hygiene course: www.thesafetyexpert.co.uk Follow Natalie on Instagram: @the_safety_expert Support the showFind out more: Buy my PRICING CALCULATOR: the ultimate resource to take the guesswork out of pricing: https://www.bakingboss.net/shop Buy my book Whisk Mix Knead Bake: https://www.amazon.co.uk/dp/B0CQGN7PJX Want to build a more profitable café, bakery, restaurant or independent food business? Book call with me and let's chat about how we can work together: https://bakingboss.kartra.com/calendar/Free-121-strategy-call Visit my website www.bakingboss.net Follow me @iambakingboss on Instagram and Facebook More resources: Download my FREE How To Open Your Baking Business Guide with 10 easy steps to get you started with your food business Download my FREE How To Grow Your Baking Business Guide with top tips on how to make your food business more profitable
Natalie Dyenson, M.P.H. is the Chief Food Safety and Regulatory Officer for the International Fresh Produce Association (IFPA). She has nearly three decades of experience in food safety that encompasses the entire produce supply chain, from farm to fork. In her role at IFPA, Natalie and her team actively work to guide industry on food safety issues and connect with regulators and policymakers to advocate for a science-focused and risk-based approach to food safety worldwide. Having previously served as Vice President of Food Safety and Quality for Dole Food Company, Natalie is an internationally recognized food safety expert with broad and extensive experience leading international food safety programs for produce. She has leadership experience in food safety, public health, and regulatory compliance, leading global teams with a focus on scientific, risk-based program development, strategic planning, regulatory compliance, and quality assurance. Prior to joining Dole, Natalie held food safety leadership roles with both Walmart U.S. and Walmart International divisions. She also worked with Walt Disney Parks and Resorts, where she held various roles in food safety and public health supporting domestic and international operations. Natalie holds a B.S. degree in Microbiology from the University of Iowa and an M.P.H. degree in Infectious Disease Epidemiology and Biostatistics from the University of South Florida. She serves on the Produce Advisory Committee for the U.S. Department of Agriculture National Institute of Food and Agriculture's (USDA NIFA's) Specialty Crop Research Initiative (SCRI) grant, and sits on the Board of Directors for the Center for Produce Safety (CPS). In this episode of Food Safety Matters, we speak with Natalie [29:05] about: How Natalie's experience has given her a well-rounded, global perspective that informs her current work at IFPA The work of IFPA's Food Safety Council to improve food safety worldwide, and how the council represents the Association's international and multi-sectoral community Why IFPA recently became a member of the Global Food Safety Initiative (GFSI), and the Association's goal to reduce redundant audits as part of the GFSI Coalition for Action IFPA's participation in the Codex Alimentarius Commission Committee on Food Hygiene to ensure the produce perspective is part of the discussion as Codex guidance and recommendations are developed IFPA's current priorities for produce food safety achievable through its three strategic objectives The long-awaited U.S. Food and Drug Administration (FDA) Agricultural Water Proposed Rule (Subpart E of the Produce Safety Rule), and IFPA's recently published, anticipatory guidance for industry The increasing concern about Cyclospora contamination of produce, the unreliability of detection methods under development, and strategies that can be implemented to break the cycle of contamination despite lacking effective detection methods. News and Resources New Illinois Bill Aims to Ban Same Four Toxic Food Additives as California Food Safety Act [4:12] EFSA: Poor Hygienic Equipment Design Most Crucial Risk Factor for Persistent Pathogens in Food Production [11:16] GAO, HHS Urge FDA to Develop Implementation Plan for Food Traceability Final Rule [17:50]FDA's Food Traceability Final Rule FAQs, Tools, and Resources USDA Releases Annual Pesticide Residue Report, Finds 99 Percent of Samples Below Benchmarks [20:59] Study Shows Promise of Phage Treatment in Reducing Salmonella on Raw Chicken Breast [22:36] IFPA Industry Guidance on Pre-Harvest Agricultural Water Stop Foodborne Illness Dave Theno Food Safety Fellowship [WEBINAR] February 22, 2024 “Applied Root Cause Analysis: Using Your Results to Effectively Manage Risk” Register for the 2024 Food Safety Summit!Taking place May 6–9, 2024 in Rosemont, Illinois. Register before March 31 for a 10% early bird discount rate, plus use promo code “FSMatters15” for an extra 15% off registration. Yes, that's a total discount of 25%! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
A rat infestation has been discovered in a hospital kitchen that serves 1,500 meals to patients each day.Food hygiene inspectors discovered the rodent problem when they visited the kitchen at the William Harvey in Ashford back in October.Also in today's podcast, the man leading the inquiry into the crimes of David Fuller has said if more checks had been in place at a hospital trust in Kent, he could have been stopped sooner.Fuller abused bodies in mortuaries at the Kent and Sussex and Tunbridge Wells hospitals over a 15 year period.His crimes involved around 100 women and girls aged between 9 and 100. Hear from Sir Jonathan Michael who's leading the inquiry.Staff at a school on Sheppey have gone on strike for a second time over safety fears.They're calling for changes to the exclusion policy at the Oasis Academy to deal with violence and abuse from pupils.Bosses in Kent are supporting campaigners to reduce the stigma around domestic abuse.Kent County Council has joined the End Domestic Abuse initiative which aims to give people the knowledge and tools to reach out for help if they need it. Hear from a survivor who has been sharing her story.Kent farmers are being urged to remain vigilant for blue tongue virus after five cows in the county were diagnosed with it.Blue tongue can't be spread to humans and it doesn't effect food safety - but can be fatal to cows and sheep.In sport, Gillingham will be hoping to bounce back from a disappointing defeat over the weekend when they're back in League 2 action tonight.They lost 3-1 at Tranmere Rovers and tonight, take on AFC Wimbledon under the floodlights at Priestfield.
Harleigh and Malaika follow on from last week's food hygiene and home episode to venture into restaurant kitchens, decoding food hygiene ratings and understanding exactly what is getting scored. Does a 5* quality restaurant always have a top cleanliness rating? Harleigh is shocked to find out the rating of her local mini-marts and Malaika is pleasantly surprised by her local favourites. Get tickets for An Evening with Sonder & Salt on Oct 5th 2023 now: https://www.eventbrite.co.uk/e/an-evening-with-sonder-salt-tickets-716727379887?aff=oddtdtcreator Try the Puffed Tofu Pad Thai at King Cook Daily: https://www.instagram.com/cookdailylondon/?hl=en Ice Cream & Sorbet Maker: https://www.lakeland.co.uk/63485/lakeland-stainless-steel-digital-ice-cream-maker-15l Search Food Standards Agency for food hygiene ratings: https://ratings.food.gov.uk/ Article discussed: https://www.mylondon.news/news/east-london-news/rum-kitchen-slapped-one-food-27201434 Love this podcast? Support us here: https://www.buymeacoffee.com/sonderandsalt Follow the podcast for updates and video content Instagram, TikTok and YouTube! You can follow Harleigh on Instagram here, and follow Malaika right here. Sonder & Salt is a weekly food podcast about the magic of eating.
An Evening With Sonder & Salt... Tickets available now on Eventbrite: https://www.eventbrite.com/e/an-evening-with-sonder-salt-tickets-716727379887?aff=oddtdtcreator There are rules and regulations surrounding food hygiene on farms, in factories and restaurants, but standards vary from country to country and in some cases state to state. The average consumers expectations of food hygiene when out and about are rightfully high but... what's going on at home? Are we keeping our home kitchens to the standards we expect of restaurants? Do you really know how to clean? Would your kitchen actually get a good food hygiene rating? Watch Netflix' 'Poisoned: The Dirty Truth About Your Food' - https://www.netflix.com/gb/title/81460481?src=tudum&trackId=259776131&trkId=259776131 Giggling Squid, Thai Food: https://www.gigglingsquid.com/ Borough 22 Doughnuts: https://www.borough22.com/ AndDine: https://www.anddine.co.uk/ Love this podcast? Support us here: https://www.buymeacoffee.com/sonderandsalt Follow the podcast for updates and video content Instagram, TikTok and YouTube! You can follow Harleigh on Instagram here, and follow Malaika right here. 00:00:00:00 - Intro 00:03:13:22 - Highlights of the week (Cafe Koko…again & Giggling Squid) 00:08:12:13 - Would your kitchen get a good food hygiene rating? 00:09:47:21 - Food Poisoning 00:14:15:09 - Fridge maintenance 00:21:09:14 - Freezer temperature 00:22:12:02 - Cooked food storage temperatures 00:27:28:19 - Freezing food 00:29:45:10 - Defrosting food 00:33:05:14 - Cooking temperatures 00:40:15:13 - BBE v Use by 00:47:30:24 - Date labelling exemptions 00:52:59:10 - Leafy greens contamination 00:55:34:02 - Cross contamination in the home 01:00:58:03 - Egg safety 01:04:40:10 - Cleaning, disinfecting & sterilising 01:11:05:07 - Popular disinfectants 01:16:08:15 - Recap Sonder & Salt: a weekly food podcast about the magic of eating.
Kris de Smet, D.V.M., is the Head of the Food Hygiene Team under the Directorate-General for Health and Food Safety at the European Commission. Dr. de Smet graduated as a Veterinary Doctor in 1987, and from 1988–1992, he was a Researcher at the University of Ghent, Belgium in the faculty of Veterinary Science. From 1992–2001, he was employed in the private sector, being mainly involved in veterinary services and quality control of poultry integration. Since 2001, Dr. de Smet has worked as an official at the European Commission under the Health and Food Safety Directorate-General, where he has been involved in the management of EU legislation on bovine spongiform encephalopathy (BSE) and zoonoses (mainly Salmonella). Since the beginning of 2009, he has served as the head of the team coordinating EU legislation on control of food hygiene, official controls for products of animal origin, and control of foodborne zoonoses. He also coordinates the EU position at the Codex Alimentarius Committee Food Hygiene and is Co-Chair in the development of several Codex standards. In this episode of Food Safety Matters, we speak with Dr. de Smet [3:01] about: The ongoing work of the European Commission's Food Hygiene Team and how it operates within the structure of the EC EU-wide trends in Salmonella control and antimicrobial resistance (AMR) mitigation, differences across Member States, and how trends in pathogen control are reflected in salmonellosis data His work as part of the Codex Committee on Food Hygiene that finalized a 2022 guidance on microbiological foodborne illness outbreaks, the impacts of that guidance, and modern advancements that are helping address outbreaks How the European Commission and Codex are approaching food safety culture in regulations and guidelines, how inspectors measure culture, and how businesses can improve and evaluate their own food safety cultures. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
The owner of an Ashford restaurant has hit back after it was given a one-star food hygiene rating.An inspection last month found the Kennington Carvery had dirty, greasy walls and meat wasn't reheated to a safe temperature.Also in today's episode, hear from a student nurse who has been impacted by a calculation error by Canterbury Christ Church University.Sam Geere is one of 200 final year students who were due to get their degrees and start work, but have now been told they need to do more placement hours.A Sittingbourne woman has been telling us about a mysterious illness which stumped doctors and took years for her family to be formally diagnosed.Fiona Wills is going through the process of genetic testing after her mum and granddad both showed symptoms of Leukodystrophy.The first female headteacher of an historic school says she's looking forward to getting started in September.Kings in Canterbury has only ever had men in charge since it was first formed in 597, but now Jude Lowson is taking over.And in football, Gillingham are top of the League 2 table after a 1-0 victory over Sutton United.Manager Neil Harris spoke to us after the match, and said he was delight to come away with another victory.
Ever wondered what goes on in the world of an Environmental Health Officer? Well, wonder no more (And even if you didn't wonder, pay attention as there's some awesome content afoot) as I got some time with Natalie Stanton, Founder of the Safety Expert.I know what you are thinking, how is that hospitality? Well, quite frankly, the industry of hospitality would not exist without a massive focus on keeping our guests safe, environmental health does just that.Not only that but Natalie talks so passionately and easily about her topic and we get through:-Home office video spaceEnvironmental HealthLaunching a businessFood Safety & MarketingBecoming an EHOPeople skillsCross ContaminationClosing places downHong Kong food inspectionsConfessions of a Food inspectionAre we too safe?BacteriaFood Hygiene trainingand a whole lot more. There's some awesome stories in here from a life as an EHO but more than that, Natalie is building a fantastic business and resource. For anyone who is interested in nudging your knowledge along a little in this area, I encourage you to reach out to her.Enjoy!The GuestNatalie is a Chartered Environmental Health Officer with over a decade of expertise in food safety and health and safety. With an impressive track record in the private sector as a food safety advisor to big names like ExCeL London and as a regulator for various local authorities. As founder of The Safety Expert, Natalie has created an innovative online training platform that offers top-quality video-based Level 2 Food Hygiene training for food businesses that want to be the best. Natalie's ultimate mission? To help food businesses thrive safely, without compromise.Website - https://www.thesafetyexpert.co.uk/Instagram - https://www.instagram.com/the_safety_expert/The SponsorToday's episode comes to you in partnership with RotaCloud, the people management platform for shift-based teams.RotaCloud lets managers create and share rotas, record attendance, and manage annual leave in minutes — all from a single, web-based app.It makes work simple for your team, too, allowing them to check their rotas, request holiday, and even pick up extra shifts straight from their phones.Try RotaCloud's time-saving tools today by heading to https://rotacloud.com/philThis podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacyChartable - https://chartable.com/privacy
Adventures in kakeland - A podcast about running a cake business
I begin this episode by recapping February within the business and why l made the decision to not do a Mothers day promotion as well as discussing a couple books I've launched to generate some passive income within the business.The main topic of this months episode is sharing my experience and advice of supplying coffee shops (wholesale B2B customers)I discuss:Thinking about your product offeringUnderstanding your pricingBeing prepared to add this different element to your business modelOrdering and packaging Allergens Setting boundariesas well as other relevant points related to being a wholesale supplier.Published books for cake business owners mentioned in the podcast.A food management system: for small home based food businesses Bake -cover-finish -deliver: Weekly baking plannerWeekly cake business planner: For bakers and cake decoratorsIts a note book- lined notebookIf you have a question or feedback about this episode you can message me here. Thank you for listeningYou can connect with me via:Instagram: Adventures in KakelandBlog: Adventures in kakelandPublished books for hobbyist and cake business owners. A food management system: for small home based food businesses Bake -cover-finish -deliver: Weekly baking planner Cake business order form book Blank recipe book My Business social media channelsInstagram: Kake and CupkakeryFacebook: Kake and CupkakeryWebsite: https://www.kakeandcupkakery.co.uk/
Ed and Liam sit down to reflect on their most recent holidays, which quickly turns to a conversation about life. We reference a lot of things from the book we just read, called ‘BEQOMING'. We talk about ‘trusting the triggers to teach', surrendering the outcome, letting go of what is not within your control, being vs doing and spirituality. Hope you guys enjoy the deeper, reflective conversation! Sponsors: The Process Programming: Website: www.theprocessprogramming.com Instagram: @theprocessprogramming
Do you trust fast food hygiene? + Chasing money vs changing dreams + Good Will Hunting + Sharon goes national
In this episode, Ed sits down with the head of the BUILD programme, Liam Carmichael. We rewind the clock to talk about how and why Liam took over the programme, his KPIs and management responsibilities; some of the challenges he encountered when taking over the programme; building a team; why we rebranded and finally, what the future holds for the BUILD programme. Sponsors: The Process Programming: Website: www.theprocessprogramming.com Instagram: @theprocessprogramming
Caroline Smith DeWaal, Deputy Director of EatSafe at the Global Alliance for Improved Nutrition (GAIN), joins Caitlin Welsh to discuss the centrality of food safety to food and nutrition security, and how it is often overlooked in global food policy frameworks. Ms. DeWaal explains how EatSafe became a Feed the Future project addressing food safety in traditional food markets in Ethiopia and Nigeria. Ms. Welsh and Ms. DeWaal wrap up the final episode of Reset the Table's second season discussing the relationship between climate change and food safety, and how this was addressed at the recent Codex Committee on Food Hygiene meeting in San Diego.
In this episode, Ed sits down with Hong Kong Rugby Sevens captain, Max Woodward. We talk about captaincy and leadership, overthinking, longevity in high-level sports, building and team culture, insecurities and the importance of self-regulation. It was refreshing to hear a big figure in the sport of Rugby being so open and vulnerable about his failures, challenges and shortcomings. Instagram: https://www.instagram.com/maxjwoodward/ Sponsors: The Process Programming: Website: www.theprocessprogramming.com Instagram: @theprocessprogramming
In this episode, Ed sits down Babs Glancy. Babs has been a member of staff at COASTAL and The Process for over 12 years. In that time she has experienced a lot of self-growth, much of which has come in the last 2.5 years after relocating to Bangkok with her family amidst the pandemic. Having time and space provided her with the opportunity to reflect on her years as an athlete, a captain and a coach. Sponsors: The Process Programming: Website: www.theprocessprogramming.com Instagram: @theprocessprogramming
In this episode of Causes or Cures, Dr. Eeks chats with Dr. Emily Luisana about her recent study on dog bowl and dog food hygiene and the link to human and dog health published here. In the podcast, Dr. Luisana will discuss how she became interested in this topic and provide an overview of the potential bacteria/viruses that may grow on dog bowls and the potential impact for dog and human health. She'll discuss results from her survey that assessed how many people knew about the FDA's pet dish cleaning recommendations as well as the most common current practices for handling/storing dog food and cleaning dog bowls. She'll describe results from a survey to assess bacterial growth on dog dishes among groups, one of which used the FDA guidelines, and discuss differences. Then she'll offer general guidance and a bit of nutritional wisdom for dogs. Dr. Luisana is a practicing veterinarian and board-certified clinical nutritionist for veterinary medicine. You can read more about her here. You can contact Dr. Eeks at bloomingwellness.com.Follow Dr. Eeks on Instagram here.Or Facebook here.Or Twitter.Subcribe to her newsletter here!Support the show
In this episode, Ed sits down with Ant and Schalk to reflect on our first HYROX race. In this conversation, we share our thoughts on the event and whether or not it met our expectations. We discuss how we felt ‘mentally' going into the race, and how we felt immediately before and during the race. We reflect on our pacing and strategy, and what we would do differently in hindsight. Finally, we discuss our training and preparation leading into the race, and lastly what we think of the test (and how we would change it!). Sponsors: The Process Programming: Website: www.theprocessprogramming.com Instagram: @theprocessprogramming
In this episode, Ed sits down with Liam Carmichael to talk about the “lifecycle of a coach”. Truth be told, there is no clear cut path for a coach, and myself and Liam's journeys highlight that. In this conversation, we share our stories: Why we started; How we started, and what we thought we would be doing vs what we are currently doing. We also discuss things like avoiding burnout; discovering your unique abilities, social media and imposter syndrome. Sponsors: The Process Programming: Website: www.theprocessprogramming.com Instagram: @theprocessprogramming
In this episode, Ed sits down with Tamarind Robinson to discuss the acronym H.A.I.L. This conversation was based on the Ted Talk “How To Speak To People Who Want To Listen” By Julian Treasure. We share our thoughts, stories and experiences on Honesty, Authenticity, Integrity and Love, and roles they play in our lives. Sponsors: The Process Programming: Website: www.theprocessprogramming.com Instagram: @theprocessprogramming
In this episode, Ed sits down with Ant Haynes to reflect on how life has been since returning from 6 months abroad. In the conversation, we discuss realisation and learnings from last season, redefining his priorities, upcoming competitions, coaching at The Process, and prepping for HYROX. Sponsors: The Process Programming: Website: www.theprocessprogramming.com Instagram: @theprocessprogramming
Laws that were given to the Israelites so that they remained clean and to prevent disease, were only implemented around 100 years ago as common practices for public and personal hygiene. Laws were given on what could and could not be eaten. As well as who, and yes what, was allowed to have a relationship with. To give feedback on The History of the Bible click the link (https://forms.gle/AtzUReJ8gLuFYPaP8). Let us know how this podcast has impacted you or someone you know click the link (https://forms.gle/jr4EdGsqCaFk4qZm8)! If you believe that I have presented incorrect information, please let me know (https://forms.gle/PiMMkPnJFaa4j5p37). Follow us @NikaoProductions To check out all of our podcasts, just search Nikao Productions wherever you listen to podcasts! Source
In this episode, Ed and Liam take on some cracking listener Q&A's. Thank you to everyone who submitted a question! If you'd like to submit a question, please send us a message on IG @theprocessprogramming. 1. How are you preparing for Hyrox? 2. What age did you actually start to think about mental health and how it effected you day to day 3. The importance of cool-downs? 4. Is it necessary to train power? 5. What does mental health actually mean? And what do you do for your mental health. 6. Would love to know your thoughts about worrying about things you cannot control 7. What are your thoughts on HIIT training? 8. What are some of the main considerations around training women 9. What's the difference between an athlete centered approach as opposed to traditional coaching methods and what challenges have you faced in your coaching career? 10. Quick Fire round! Sponsors: The Process Programming: Website: www.theprocessprogramming.com Instagram: @theprocessprogramming
In this episode, Ed catches up with Leigh Coates to talk about the 2021/2022 CrossFit Season, which concluded with her taking 2nd place in her age category in her rookie season. In this conversation, we explore Leigh's training history and what took her from body pump classes to joining COASTAL in 2017. Leigh reflects on her season, which took her to Dubai shortly after the CrossFit Open. Little did she know that it would be over 6 months before she'd eventually return home. Aside from Training and Competing, we explore mindset, the importance of having a strong support network, having clarity on purpose, focusing on what is inside our control, and turning a challenge into an opportunity. Sponsors: The Process Programming: Website: www.theprocessprogramming.com Instagram: @theprocessprogramming
In this episode, Ed sits down with Jamie Lau, a Personal Trainer living in London, who was a part of the Coastal Fitness coaching team from 2013-2015. In this episode, we take a trip down memory lane. It begins with our story and how we first met, the early days of Coastal Fitness shortly after opening our first gym. Jamie then asks Ed about his days as a Rugby player, his experiences, dealing with injury and his mental health. We talk about coaching and leadership: being a specialist vs a generalist, building a culture, leading by example and developing yourself as a coach. This episode is filled with stories that have never been told on this podcast. Jamie Lau IG: @laujkb Website: www.ttlab.co.uk Email: jamie@ttlab.co.uk Sponsors: The Process Programming: Website: www.theprocessprogramming.com Instagram: @theprocessprogramming
In this episode, Ed sits down with Isabell Wolfe to talk about the recent restructuring of COASTAL and THE PROCESS. After reading the comments and questions from the article Ed wrote for The Morning Chalk Up, we wanted to share our story in more detail. It begins with the story of Coastal Fitness, why we needed to make a change, the new mission and vision for the business, how we calculated the salaries and created the different coaching levels, and how we are monitoring and managing the changes. “Should CrossFit Coaches Get Full-time Salaries”, The Morning Chalk Up Article: https://morningchalkup.com/2022/08/15/should-crossfit-coaches-get-full-time-salaries/ Sponsors: The Process Programming: Website: www.theprocessprogramming.com Instagram: @theprocessprogramming
In this 2 part series, Ed sits down with Liam Carmichael, Tamarind Robinson and Lotte Thompson to talk about the 6 lifestyle essentials: Circadian Rhythm, Sleep, Hydration, Stress Management, Movement and Food Hygiene. In this episode, we dive into the second 3. For each of the 6 lifestyle essentials, we discuss our definition, share various tools and strategies, as well as sharing our own wins, struggles and current protocols. Sponsors: The Process Programming: Website: www.theprocessprogramming.com Instagram: @theprocessprogramming
In this 2 part series, Ed sits down with Liam Carmichael, Tamarind Robinson and Lotte Thompson to talk about the 6 lifestyle essentials: Circadian Rhythm, Sleep, Hydration, Stress Management, Movement and Food Hygiene. In this episode, we dive into the first 3. For each of the 6 lifestyle essentials, we discuss our definition, share various tools and strategies, as well as sharing our own wins, struggles and current protocols. Sponsors: The Process Programming: Website: www.theprocessprogramming.com Instagram: @theprocessprogramming
In episode 375 the survival experts get sent to prison. But not a nasty prison, but a nice one with drug experiments and inmates that do not wash there hands. Oh wait, that sounds bad and is bad. Chris had two thumbs and Jack wants to watch some tennis.E-mail your survival suggestions to us at wecouldsurvivethat@gmail.com or Twitter @WeCouldSurvive or find older episode on Youtube at: https://www.youtube.com/channel/UCXAa8-wNqv1G14ts_DHenkg/feed
You wouldn't put a dirty bowl in front of a family member at dinnertime.…
You wouldn't put a dirty bowl in front of a family member at dinnertime. Researchers say you shouldn't do that to a dog, either. Proper food hygiene protects a beloved...
Full recording of the 9th webinar presented in our Focus on Food series. This episode provides an overview of basic food hygiene principles.
CyprusScene reporting the thoughts of Girne Municipality in their latest report of COVID-19 controls in local businesses This episode is also available as a blog post: https://cyprusscene.com/2021/05/23/girne-food-hygiene-and-covid-19-controls-continue/ CyprusScene Podcasts can be found on the following apps Anchor, Google Podcasts, Spotify, RadioPublic, PocketCasts, Breaker, Castbox, Apple Itunes
***WARNING*** The first bit of this conversation includes war stories that may be triggering. Nick Goldsmith is a Veteran of the Royal Marines, with multiple operational tours of duty. After suffering from PTSD, Nick created Hidden Valley Bushcraft as a way for himself to heal, and to share the healing properties of nature and comradery with others. From being a Royal Marine Commando for 11 years, Nick has accrued a wealth of experience and knowledge of bushcraft and survival. During his time in the military he was deployed all over the world, including the Middle East, the Arctic, the jungle and desert. Nick has drawn upon his survival skills in his work and has also taught survival skills to the new recruits at the Royal Marines Training Centre. Prior to his military service he was a children’s activity leader. His love of the outdoors and woodland environment was first sparked as a child, when he would spend his time building shelters, camping, fishing, trapping and foraging with friends. After purchasing a woodland in 2012, he began by teaching family and friends the skills he'd learnt during childhood and throughout his military career. This passion along with his military background and the ability to connect with all age groups, makes him a diverse bushcraft instructor. Nick specializes in wild cooking and is fanatical about the food of our native British Isles. Nick is a Level 4 NCFE certified Bushcraft Instructor, holding a level 4 NCFE cert in Ethnobotany and has qualifications in Health and Safety, Food Hygiene, Professional Cookery, GNAS Archery Leadership and First Aid. He also holds a clean enhanced DBS. --- Send in a voice message: https://anchor.fm/tango-romeo/message
On this week’s Dairy Dialog podcast, we have four guests, in three interviews. We talk to Dheeraj Talreja, president of AAK Kamani and Varun Deshpande, managing director at the Good Food Institute India; Dr Stephanie Venn-Watson, CEO and co-founder of Seraphina Therapeutics; and Graham Hunneman, director at Christeyns Food Hygiene.
On this week’s Dairy Dialog podcast, we have four guests, in three interviews. We talk to Dheeraj Talreja, president of AAK Kamani and Varun Deshpande, managing director at the Good Food Institute India; Dr Stephanie Venn-Watson, CEO and co-founder of Seraphina Therapeutics; and Graham Hunneman, director at Christeyns Food Hygiene.
On the podcast this week, we have one interview related to the cancelled Natural Products Expo West, some more interviews from the salon du fromage in Paris, and a feature on cleaning products during the coronavirus pandemic.
On the podcast this week, we have one interview related to the cancelled Natural Products Expo West, some more interviews from the salon du fromage in Paris, and a feature on cleaning products during the coronavirus pandemic.
News, views and reviews from the world of business. Heather Noble & Tracy Jones present The Business Community on Calon FM, Episode 104. Find out more about this show, the presenters, Calon FM and previous episodes at www.thebusiness.community.
Do you have good food hygiene? If you don't you might stink...Inhale deep--------------------------- Robert Corleone https://soundcloud.com/robertcorleoneiii Original https://soundcloud.com/bluntreflections/o-1 --- Send in a voice message: https://anchor.fm/queen91/message
In this week's show, we speak to Ebbsfleet United's caretaker manager Kevin Watson after he guided his side to victory for the first time in the FA Cup - and he reveals that he wants Fleet to play their way out of trouble. We also look back at all the rest of the FA Cup action, and the draw for the first round. Plus there's the managerial news at Faversham Town, plus loads more chat after a busy week of non-league football. And we talk about inflatables, dodgy passwords and Food Hygiene.
Shakil Shah takes the hotseat to host special guests Colin Witcher and Gregory Wedge from Church Court Chambers on the legal significance of food hygiene
As is the case with any condition, it's important to understand the ROOT CAUSE of a symptom in order to truly heal. AND, as is the case so many times, there are so many potential root causes when considering the condition of ACID REFLUX. SO many people experience burning in the esophagus, a dry cough, or some other flavor of indigestion. The conventional treatment is to SUPPRESS the production of stomach acid in the stomach. That just exacerbates the problem, and sets the stage for chronic issues related to maldigestion and malabsorption. The fact of the matter is that we NEED STOMACH ACID! More often than not, people have TOO LITTLE stomach acid, for so many issues, related to diet, stress, infections, or a number of other things. In this episode we talked about some of the root causes, and potential ways to address things to Heal FOR REAL! Some highlights include... Anatomy and physiology of stomach acid and digestion Foods to cut out to allow for optimal digestion How stress blocks your digestion Ways to boost stomach acid production The importance of "Food Hygiene" ENJOY! And don't forget to RATE, REVIEW, and SHARE this episode with someone who may benefit from hearing this content. Check out our 6-week course that dives in and dissects the most essential lifestyle practices for health while supporting you step-by-step along the way. Learn more and register at https://alter.health/course Links to learn more SHOW NOTES: https://alter.health/episode121/ TAKE OUR ONLINE COURSE: https://alter.health/course SUPPORT US ON PATREON: https://www.patreon.com/alterhealth JOIN THE HEALING COMMUNITY: https://www.alter.health/healing-community GET OUR BOOK: https://amzn.to/2tmiOz3 APPLY TO WORK WITH US: https://alter.health/membership CONNECT ON FACEBOOK: https://fb.me/alterhealthinc CONNECT ON INSTAGRAM: https://www.instagram.com/alter.health
This week on the Dairy Dialog podcast we have three guests. We speak with Parul Soni, senior consultant at Brand Finance about the Brand Finance Food & Drink 2019 report; Gareth McCabe, dairy sector specialist at Christeyns Food Hygiene, about the company’s membrane cleaning range; and Ice Cream Alliance CEO Zelica Carr about changes to the organization’s annual event in Yorkshire.
This week on the Dairy Dialog podcast we have three guests. We speak with Parul Soni, senior consultant at Brand Finance about the Brand Finance Food & Drink 2019 report; Gareth McCabe, dairy sector specialist at Christeyns Food Hygiene, about the company’s membrane cleaning range; and Ice Cream Alliance CEO Zelica Carr about changes to the organization’s annual event in Yorkshire.
Sara Mortimer is the vice president of product safety, quality, and regulatory affairs for Land O’Lakes. Over her 30-year career, Sara has worked to ensure the safety and quality of some of the world’s biggest brands—Haagen Daaz, Green Giant, Old El Paso, Nature Valley, and many others. Sara has co-authored a number of books on Hazard Analysis and Critical Control Points (HACCP) and food safety management. In fact, she contributed to Food Safety Magazine's Food Safety Culture eBook! She's also served on Food Control's editorial board and was a trustee of the Royal Society of Public Health for several years. Sara has been a member of the BRC International Advisory Board for over 10 years, and she's a member of the Grocery Manufacturers Association's Executive Scientific and Regulatory Affairs Committee. Most recently, she has helped review the effectiveness of Codex HACCP and Food Hygiene principles. In this episode of Food Safety Matters, we speak to Sara about: The purpose of HACCP, and how it should work together as part of a comprehensive food safety management program Critical Control Points vs. prerequisite programs Sara's first experience writing a HACCP plan 30 years ago Useful resources for writing a good HACCP plan The seven principles of HACCP Reasons why companies encounter food safety issues, even with a HAACP plan in place The difficulties that arise when analyzing a food safety plan against varying global/international standards The importance of maintenance as a supplemental HACCP principle How altering a food product's formula (reduced sodium, sugar, etc.) can have massive food safety implications Why the HACCP vs. HARPC debate doesn't really matter HACCP and food safety culture Related Content BOOK: HACCP: A Practical Approach Bob Ferguson's Food Safety Insights Articles Processors Increasingly Turning to Testing for Allergen Control (December 2018/January 2019) The Uphill Path to FSMA Compliance (October/November 2018) Lessons Learned: Careers in Food Safety (August/September 2018) Listeria: An Important Focus of Environmental Monitoring (June/July 2018) Sanitation Verification for Allergen Control (April/May 2018) Testing and Sanitation for Allergen Control (February/March 2018) Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) The Drivers of Differences in Food Safety Testing Practices (April/May 2017) A Look at the Microbiology Testing Market (February/March 2017) News Mentioned in This Episode FDA Food Inspections "Sharply Reduced" Amid Partial Government Shutdown | UPDATE: Unpaid FDA Workers Resume High-Risk Food Inspections CDC Declares Romaine Lettuce E. coli Outbreak Over Draining Canal May Reveal Answers About Romaine Contamination Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com
5 star food hygiene by Paula Mitton
Brianna Lamb joins us today to talk about rowing efficiency, asking good questions, and her extensive nutrition journey. She's a former NCAA D1 Rower and competitive CrossFit athlete. Brianna is also a coach here at Revival Strength and we get to shine light on some of the admirable qualities I get to notice about her in that role. I've always wanted to learn more about how to improve my rowing from someone who has a solid background in this discipline. As for nutrition, it's always valuable to chat with someone who has actually TRIED a wide variety of approaches. That gives us some insight on how to steer our own journeys with food in a slightly more efficient manner. Show Notes: (8:31) - Rowing as a sport vs CF (21:29) - Lifestyle Coaching (25:17) - Listening without judgment (30:08) - Diet experimentations (35:25) - Sugar (38:51) - Establishing a starting point (53:05) - Nutrition coaching (1:00:30) - Frameworks for rowing efficiency Resources we may have talked about: Apply for Remote Individual Coaching How you can connect w/ Brianna: Instagram: @briannalamb This episode is brought to you by Revive-Rx. Their supplements help me stay fueled and help me live the motto of #lookgoodmovewell. I personally am a huge fan of the Recover Strawberry, which I use immediately after my training sessions. Use the code “miz10” to get 10% off your purchase. If you wanna grab any book we’ve talked about in the past, head over to theairbornemind.com/readinglist. You’ll see all the books recommended from each guest. And if you want you can get a free audiobook and 30 day free trial there as well. If you enjoyed this episode, please leave a review on iTunes and lemme know what you think. It would really help me out so I can continue creating awesome stuff for you. And remember the greatest compliment you can give is by sharing this with someone else who might enjoy it or somewhere on the web. Once again thank you for being a listener and supporting the show. Until next time.
A £145m European fund could help North East businesses create up to 3,500 jobs, the changing nature of the Tees Valley’s industrial heritage is to be documented and Dale & Valley Homes is offering residents the opportunity to gain a Level 2 qualification in Food Hygiene
Food hygiene inspections in the UK have fallen by 15% since 2003, research shows - with experts warning of risks to public health. Freedom of information requests to the Food Standards Agency, show almost 47,000 fewer inspections were carried out in 2014 than in 2003. Some premises went ten years without a visit.
This episode Pete asks do people really take any notice of Food Hygiene Ratings and can your toliet duck really kill you? Yes its as simple as that.... I'm a Public Health Professional Get Me Out of Here is written, presented and produced by Pete Hill As featured on UK Health Radio & at the iTunes Store
In this edition we look at: Why you can't always judge who's doing a good job in Food Hygiene, why noise is making us deaf to nature, congratulate the Green Party on a manifesto full of Public Health & celebrate the return of a group of pop legends! I'm a Public Health Professional Get Me Out of Here is written, produced and presented by Pete Hill As featured on John Hicks Health Kicks Show on Uk Health Radio & at the iTunes Store
What do you get if you mix Top of the Pops and Obesity Awareness Week? Well, apart from Pete's impression of the late great Alan "Fluff" Freeman you get a rundown of five meals you'll definitely want to avoid. It's not only Stanley who's been compiling charts Which? have had a go and you'll never guess where the top 5 Local Authorities for Food Hygiene are. There's also some bad news for Londoners and a case of door knob phobia in Vancouver. I'm a Public Health Professional Get Me Out of Here is written, produced and presented by Pete Hill As featured on John Hicks Health Kicks Show on UK Health Radio and at the iTunes Store JigsawPSPH working with www.RHEnvironmental.co.uk for a better Public Health future.
This week: Mary Portas Blues Old brown shoes, Wellbeing and the demise of the High Street, why Mum's avoiding Iceland, and is the only way down for Food Hygiene ratings?
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