CONSUMER PROTECTION
Developing effective consumer protection mechanisms such as monitoring and detection systems is critical in the successful delivery of any product to the consumer. HSQC and ISI can assist management by providing advisory and support services in this area.

HACCP / RISK ASSESSMENT
HACCP (Hazard Analysis Critical Control Points) is an internationally recognised management tool used to develop systematic food safety procedures. HSQC and ISI personnel can advise and assist in the implementation of HACCP in any food service, catering or food manufacturing facility worldwide.

FOOD SAFETY / HEALTH & SAFETY CERTIFICATION QUALITY SYSTEMS
HSQC's Inspection and certification schemes for the catering and hospitality industry enable management to benchmark standards, prioritise improvements and actions, and improve the effective utilisation of capital. Certification is independent and is recognised by a range of international organisations.

LABORATORY SERVICES
Through HSQC's well developed laboratories contacts in the southern part of the United Kingdom, HSQC and Inspectors Group can provide a wide range of analytical tests on food products to measure and monitor product quality and safety. Samples can be received from any part of the world and rapid turnaround and practical interpretation of results are just two of the important criteria valued by international customers.

SUPPLY CHAIN MONITORING
The importance of supply chain monitoring is a fully recognised component of the food chain system. HSQC in conjunction with ISI personnel worldwide can ensure that your suppliers are providing product to your quality and safety specification demands. Supplier auditing to international standards and supplier questionnaire development are just two of the services offered.

WEBLINKS - some useful contact points for up to the minute information on the web.

FOUNDATION IN HEALTH & SAFETY - The traditional basic level one-day course for all workers. Often used as an introduction to the subject for supervisory staff; may be combined with other courses.

RISK ASSESSMENT - An introduction to the principles and practice of risk assessment with an opportunity to use a numerical assessment rating scheme. Suitable for anyone that will be involved in undertaking risk assessments this course is best taken over one and a half days.

SUPERVISING HEALTH & SAFETY - A level two (intermediate) qualification taken over three days. Suitable for supervisory staff the examination is taken after the course.

MANAGING HEALTH & SAFETY - A four-day course for supervisory and managerial staff. The examination is included within the course but delegates then complete a project within their own workplace.

CONTROL OF SUBSTANCES HAZARDOUS TO HEALTH - A half day course that stands alone but complements the Foundation Certificate.

MANUAL HANDLING - A half day course that stands alone but complements the Foundation Certificate.

STRESS AWARENESS - A one-day course that explores the basic causes and the possible control measures in a very practical manner.

NEW SERVING SAFELY® - an ongoing hygiene and food safety development programme. Give your customers added confidence in the food you serve.

FOUNDATION IN FOOD HYGIENE - The traditional basic level distance learning course for all food handlers. Examination can be arranged with CIEH, RIPH or ISI.

HAZARD ANALYSIS: PRINCIPLES & PRACTICE - An intensive two-day course investigating and practising the techniques needed to undertake some form of HACCP (Hazard Analysis Critical Control Point).

CERTIFICATE IN FOOD SAFETY & FOOD HYGIENE - A level two (intermediate) qualification taken over three days. Suitable for supervisory staff, especially in high risk food manufacture or catering. Examination can be arranged with CIEH or RIPH.

DIPLOMA IN FOOD SAFETY & FOOD HYGIENE - A level three (advanced) qualification taken over five days. Suitable for managerial staff, especially in high risk food manufacture or catering. Examination can be arranged with CIEH or RIPH.

HACCP MANAGER AWARENESS WORKSHOP - An intensive 1-day workshop aimed at introducing the theory of HACCP and providing delegates with practical experience of working with HACCP principles. 

INTERMEDIATE/ADVANCED REFRESHER WORKSHOP - The CIEH strongly recommends that refresher training is undertaken at least every three years. This course informs candidates of changes in legislation and developments to improve food safety. 

HYGIENECHEK - An audit check of the food operation systems and procedures with a detailed on-site management debriefing and a comprehensive typewritten report.

HOTELCHEK - The new European Community Directives on Food Hygiene and Health and Safety introduce new standards for UK hotels and catering organisations. It is important that all hotel managers are fully aware of these requirements and the implications they may hold for their business. Using their expertise as leaders in hotel auditing ISI can provide this information through their HotelChek Compliance Audit Programme.

PUBCHEK - The ISI inspection team have developed a comprehensive and cost effective programme to enable pub management to monitor and develop hygiene, safety and quality standards.

SUPPLIERCHEK - Many end users are now requesting evidence of good manufacturing and product management systems. ISI introduced this third party accreditation system in the UK, and it has been used by many food manufacturers to show evidence of quality and safety standards. Approved Caterers List

SAFETYCHEK - An annual comprehensive and cost effective support programme ensuring that you can confidently comply with the requirements of the Health & Safety at Work Act and the plethora of subsidiary legislation. It also helps management to manage their business in a more cost effective manner.

BESPOKE AUDITING - All of our audits can be tailored to suit your individual requirements. Equally, we are happy to to discuss the development of specific audit programmes.