Food Safety Certification, Food Management Certification

Bob Hutson - Qualifications and Experience as the main consultant

Bob has been working, as a consultant and tutor, with a wide range of food businesses over seventeen years, using his expertise and experience including 9 years as third party food safety auditor, 15 years as an examiner, question setter and moderator for the CIEH, RIPH/RSPH to advanced level in food safety and HACCP. The latter also includes three years as Chief Examiner at level 3 for the former RIPH.

He specialises in working with food business owners, managers, and supervisors on a one to one, or small group basis – as a tutor or as a consultant to provide professional support.

He employs a variety of tutoring and consultation methods (including on-line) to suit the individual's preferred ways of working and learning, and at a time and place to suit.

Full Voting Member Status (MCIEH) Chartered Institute of Environmental Health and Fellow of the Royal Society for Public Health (FRSPH).

What Dos Bob Offer?

Bob provides management Level tuition, coaching and consultancy support services are offered for the following:

• Assistance with specific areas of concern to owners and managers, including development or auditing of HACCP plans, and solutions for legal compliance issues for example, following an EHO/P visit, or non-compliances arising out of third party audits such as British Retail Consortium Issue 5 or SALSA (Safe and Local Supplier Approval)
• Levels 3 and 4 Awards in HACCP suitable for senior staff or business owners with responsibility for food safety management, and implementation of quality systems such as BRC or SALSA
• Levels 3 and 4 Awards in Food Safety certificated courses (CIEH, RSPH, HABC) for senior staff or business owners with responsibility for food safety management

Relevant Qualifications (since 1998)

1. MCIEH (Full Voting Membership of the Chartered Institute of Environmental Health)
2. FRSPH (Fellow of the Royal Society for Public Health)
3. M. Sc in HACCP (Salford University)
4. M. Sc Public and Environmental Health (Manchester Metropolitan University)
5. European Specialist Food Safety Certificate for Professionals (Salford University)
6. Post Graduate Certificate in HACCP for Catering (Salford University)
7. Food safety Management Systems Auditor/Lead Auditor (ISO22000)
8. Graduate Certificate in Online Tutoring for Work-based learning (City University London)

Principal Long-Term Past and Present Clients

• Former Inspection Services International (Bristol) (i)Third Party auditing food retail and manufacturing businesses to maintain accreditation with their customers (ii) food safety/health and safety training/auditing/advice for individual or chain-based catering and hotel businesses
• Lion Confectionery Ltd/Trebor Bassett [Cleckheaton/Chesterfield] training
• Learning Curve Consultancy Ltd (Portsmouth)[Training and food safety consultancy]
• Tameside Care Group Ltd (Geater Manchester) [Training, HACCP consultancy]
• Age Concern England [Training and food safety consultancy]
• Oldham Chamber of Commerce (Lancashire) [Training and HACCP consultancy]
• Quality Food Training Ltd/Train4food Ltd Beverley (a market leader in e-learning for food safety and health and safety at work) e-learning text writing and food safety/HACCP consultancy (and a Director of the Company)

Recent Projects (2009 - 2010 as well as long-term on-going)

1. Conducted a documentary audit and on-site inspection/consultation to update a specialist bakery's HACCP Plan in preparation for its BRC Audit. Advised, with specific recommendations, how the bakery management could ensure that the HACCP Plan met the requirements of BRC Issue 5 (Section 2). The Company subsequently achieved "A" status.
2. Advised a UK chef, specialising in yacht catering, and based in southern France on how to comply with new maritime legal requirements in food safety and HACCP. Applied Codex HACCP by writing, in collaboration with the Chef Client, a HACCP manual adapted to the specific food safety management requirements of yacht chefs (on-going project).
3. Collaborated and consulted with the management of:
   1. an Asian outside catering and frozen ethnic meals company and a Michelin starred Chinese restaurant to write an appropriate HACCP Plan to successfully comply with their enforcement officers' statutory requirements
   2. a rural grain store to write and implement an appropriate HACCP Plan for Client accreditation purposes
   3. an egg packing station to formulate and implement a HACCP Plan resulting in accreditations to the Lion and SALSA (Safe and Local Supplier Approval) Standards
4. Successfully conducted intensive tutoring to quality managers in five food manufacturing and processing businesses to achieve good to excellent results at Level 3 HACCP by either examination or assignment (CIEH/HABC). Tutoring was focused on the Clients' own businesses. Tutoring Tuition was enhanced by specific structured consultations to support the managers in improving their HACCP and food safety systems.
5. Collaboration with the Managing Director and Supervisors of an ethnic frozen food manufacturer (on-going) to develop policies and procedures working towards BRC Global Food Standard accreditation over an extended period. So far, consultations and development of quality and safety systems development have resulted in accreditation being achieved through third party audits on behalf of:
   1. a market leader in the supply of frozen meals to, for example, local authority "meals on wheels" services
   2. the NHS
6. Implemented a project on behalf of a chain of roadside cafes, part of a major roadside service station group. The project involved:
   1. a documentary audit of the Group quality and food safety manual ("Are current auditing procedures and the Quality Manual fit for purpose?")
   2. familiarisation with the on-site operational practices in collaboration with the Group Food Services Manager
   3. writing and communicating audit findings, and recommendations, to the Group Management
7. As food safety consultant to a market-leading company specialising in e-learning, wrote the text, to be encoded into e-programmes, for levels 1 and 2 Awards in Food Safety based on Qualification Curriculum Authority (QCA) national syllabus requirements. Current projects include writing e-learning courses at Level 3 for catering and food manufacturing businesses, and the development of models for delivery of these programmes. All existing e-programmes are accredited by "City and Guilds". A Director of this Company.
8. Examiner, Question Writer and Moderator for:
   1. The Chartered Institute of environmental Health (CIEH), The Royal Institute for Public Health (RIPH), and The Royal Society for Public Health (RSPH)
   2. Chief Examiner at level 3 in food safety for the former RIPH
   3. Experience gained over fifteen years in food safety and HACCP up to level 4, with these awarding bodies gives high credibility as a tutor. The latter credibility covers, for example, a thorough knowledge of the examination requirements.