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    Archived pages: 64 . Archive date: 2012-07.

  • Title: Ashby Food Safety Ltd one of Ireland's leading food safety and health & safety consultancy and training companies
    Descriptive info: .. Welcome to our website.. Tel: 087 2482941.. Ashby Food Safety Ltd is one of Ireland's leading food safety and health safety consultancy and training companies, responding to the needs of the food sector, from manufacturing, retail, industrial and health care to hospitality.. We hope the information on this site with  ...   and/or through the feedback link if you require additional information or have a query.. We look forward to meeting and talking with you soon.. ASHBY FOOD SAFETY ASSOCIATES LIMITED,.. 6 Robertson House, 49 Baldoyle Industrial Estate, Dublin 13.. Tel:.. 087 2482941.. Email:.. info@ashbyfoodsafety.. ie.. Links.. |.. Sitemap.. Feedback.. | site by:.. solasweb..

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  • Title: health & safety training hygiene consultancy training courses dublin ireland
    Descriptive info: What We Do.. We assist you in managing your business, to be cost effective, develop your staff through training, and meeting legislative and best practice standards.. Please contact us at.. or call us directly to discuss your requirements.. Values.. To consistently maintain confidentiality in dealing with client business.. To provide the highest degree of specialist expertise.. To ensure  ...   To be responsive to the needs of your clients in a timely and effective manner.. Mission Statement.. Ashby Food Safety Ltd aspires to foster quality service in consultancy and training which assist in meeting the demands for high standards in your establishment, fulfilling your statutory requirements and enhancing staff awareness, confidence and personal development through partnership in training..

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  • Title: food safety consultancy hygeine health and safety training courses dublin ireland
    Descriptive info: Training and Courses.. Ashby Food Safety provide training courses, both in-house and public programmes.. View our suite of courses below.. If you don t find a course suitable for your business we can tailor make one to suit.. Food Safety Programmes.. Primary Food Hygiene course.. Management of Food Hygiene course.. Implementing HACCP workshop.. Food Hygiene Refresher training.. HACCP Awareness for operatives and supervisors.. Internal Auditing programme.. Health Safety Training.. First Aid.. First Aid refresher.. COSHH (Chemical Training).. Manual Handling.. Dealing with Challenging Behavior.. Other Training.. Customer service skills.. Technical skills course.. Good Nutrition Workshop.. Public Course..

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  • Title: Ashby Food Safety Licences and Standards
    Descriptive info: Licences Standards.. LICENCES.. Tutors are licensed by the National Hygiene Partnership.. www.. nhp.. and Environmental Health Officers Association www.. ehoa.. ie to deliver food safety training.. Health Safety Courses offered are recognised by the Health Safety Authority.. hsa.. and Chartered Institute of Physiotherapists.. STANDARDS.. ASHBY Food Safety Ltd maintains an up to date knowledge of food safety legislation and works closely with the monitoring agencies (FSAI www.. fsai.. ie , Dept of Health and Dept of Agriculture) to ensure that their clients  ...   are familiar with the new Safety, Health and Welfare at Work Act 2005.. We are in a position to advise and carry out risk assessments, assist in defining your Safety Statement and associated staff training.. We hold accreditation for ISO 9001:2008 Quality Assured Company.. We are in a position to advise and assist companies who wish to hold external accreditation for their organiszation and service delivery eg ISO 22,000 Food Safety Management Systems, ISO 9001:2008 Quality and EIQA Quality, Emerald Sapphire Awards..

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  • Title: Ashby Food Safety Courses
    Descriptive info: Latest News Events.. Click on each of the links below to view the story details.. NEW 1 day programme for trainers/tutors.. NEW training schedule for autumn 2011.. BRC success.. Congratulations to Clare.. Member of FSPA.. New Training Dates.. Seminar on Traceability.. DATES FOR FOOD SAFETY TRAINING - JAN/JUNE 2010.. BRC Grade A certification.. New Food Allergens Programme..

    Original link path: /news-all.php
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  • Title: Ashby Food Safety Testimonials
    Descriptive info: Testimonials.. It has been our pleasure to have been supported in the re-development of our catering premises processes by Ashby Food Safety Ltd.. We were most impressed with the professionalism the clear objective advice provided by the team at Ashby in particular in all our dealings with Lorraine Oman.. With their assistance professional guidance we have a state of the art catering premises a blueprint to develop our catering services in line with best practice.. We have no difficulty recommending Ashby as a service of excellence.. Anna Plunkett, Director St John of God Menni Services.. We at Kelly Bros Butchers Ltd are delighted to have Ashby Food Safety Ltd as  ...   three years ago and Lorraine was active in planning and advising on the building, structure and equipment.. She established and implemented our food safety management system ensuring we achieved registration licensing from FSAI.. Shay Kelly, Director.. "St Francis Hospice, Raheny have utilized the services of Ashby Food Safety for the last six years.. In that time the company has been professional in its approach to management and staff on site.. They provide a quality training and consultancy service ensuring staff development and food safety standards are part of the holistic service offered in the hospice.. We would not hesitate in recommending them to any company.. Peter Crowe, General Services Manager..

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  • Title: Ashby Food Safety Case Studies
    Descriptive info: Case Studies.. CASE STUDY No 1.. A small privately owned 24 bedded nursing home was under pressure from the local EHO to address outstanding structural and operational issues in the kitchen.. The kitchen was old and no money had been spent for some time - tiles on walls and floors were cracked missing, equipment was old and was domestic in nature and wooden cupboards did not provide adequate storage space.. Ventilation was poor.. Three local staff worked in the kitchen: 1 was a qualified cook who worked 9-5pm and the other ladies covered for her at the weekends and also assisted the clinical staff distribute the meals to clients beds.. The staff had no formal training or awareness of.. HACCP.. however the kitchen was very clean and the quality of food was excellent as all meals were prepared fresh each day.. On foot of the EHO reports the owner of the nursing home engaged the services of Ashby Food Safety Associates on a.. consultancy.. assignment.. The terms of reference agreed focused on identifying the most practical approach to design and implement a HACCP.. food safety management system.. and advise on a cost effective plan to re-equip and upgrade existing plant and associated repairs and enabling works, within the budgeted allocation.. AFSA adopted a strategy of innovative consistency, whereby a thorough.. review.. of existing resources was undertaken and on a basis of determining which items were essential or desirable a sequential refurbishment plan was drawn up.. Key elements of the project included:.. prices were sought for refurbishing the walls and flooring with appropriate materials.. provision was made to sink all wiring and pipe-work into the walls thereby providing a smooth and uninterrupted finish.. The old wooden presses were removed and free standing stainless racking and tabling was purchased.. A new combination oven, hospital grade dishwasher and upright industrial fridge were purchased.. Mechanical ventilation was installed.. Ceilings, doors etc were made structurally sound and painted.. While this structural work was ongoing provision was made for a contingency supply of meals, utilizing a delivered in range of.. cook chill.. food, sandwiches and fruit.. This approach gave the opportunity for the catering staff to review the catering services that had been employed, and together look at new ways of delivering a.. quality.. food service in line with the redeveloped infrastructure.. Following discussions with clinical and nursing staff and the owner it was decided to adopt a central meals system, with meals served in the dining room which would also encourage socializing amongst the residents.. Provision was made to serve plated meals to residents who could not get out of bed.. A new 3 week cyclic menu was devised with a careful allowance being made to balance the introduction of new dishes whilst retaining old favourites.. The Cook was encouraged to become closely involved in maintaining consistent standards, e.. g.. the Cook wrote out the recipes and quantities to match each week.. A dietitian reviewed the menus to ensure they matched the.. nutritional.. requirements of the residents.. Training.. formed a key factor in developing a sound foundation for improvements, and AFSA undertook certified food safety training with all staff to attending.. In addition manual handling training was also undertaken and as part of the overall quality control principles and protocols developed by AFSA a comprehensive system of.. control records.. were established and maintained.. A simple but effective food safety management system was developed and implemented.. At all stages of the development project close liaison was maintained with the EHO who was consulted and invited to the nursing to view the changes taking place throughout each of the development phases.. The changes made were so successful and all staff gained great pride in the part they played that the owner is now considering working towards achieving.. accreditation.. to ISO quality standards.. Should this case example illustrate similar operational problems in your catering operation, Ashby Food Safety Associates have the capacity and experience to provide practical cost effective solutions for further information or to arrange an initial discussion please contact  ...   responsibilities within the department were defined.. There were severe IR issues on-going coupled with high resistance to change.. The situation was compounded by poor hygiene standards, no food.. safety management system.. in place and a recent EHO inspection highlighted serious non-compliances in facilities and control systems.. The CEO and HR Manager were keen to tackle myriad of issues to develop the catering services into a high class modern day operation.. AFSA Ltd was asked to meet with executive sub-committee to establish what specific approach would be required supported by a detailed development /.. cost.. estimate plan.. Following the initial familiarisation meeting an A to Z.. or.. audit.. of all of the facilities within the scope of the operation, along with a series of observations of the existing work methods and day to day catering tasks was carried out.. Site visits included informal meetings with key personnel from all disciplines in order to build an accurate picture of how the catering services operated and how the providers of the service and the recipients viewed the.. or otherwise of what was on offer.. An interim report was compiled and presented to the executive sub-committee for comment.. This allowed for initial discussions and to firm up on the specific strategy detailing specific parameters/timelines for the project.. The interim report also contained an initial action plan of the issues of immediate concern, prioritised for action and research was undertaken into specific areas of costs associated with remedial upgrading and enabling works, a plan for the.. development.. of personnel encompassing roles and responsibilities and areas of staff development that would be recommended for adoption.. Given the complexity of this multi-faceted operation a pilot.. implementation plan.. was submitted and accepted.. AFS Ltd in the role of.. project manager.. played a key role in the planning, implementation and monitoring of this stage of the project and by working closely with the key personnel was able to upgrade the plant, equipment and structural standards along with developing the operational tasks associated with the day to day catering activities.. As positive progress was on-going with the pilot element of the project, decisions were taken to move ahead with the main strategic plan and section by section of the catering services were enhanced.. Staff development.. plays a crucial part alongside physical upgrades and the introduction of standard operating procedures developed in conjunction with senior staff enabled new methods to be introduced, which through careful project management by AFS Ltd provided a sound basis for overall improvement.. Throughout the project close liaison with EHO, Dietician and Nursing/Clinical personnel along with other.. support services.. staff enhanced the team approach so essential in delivery of a cohesive quality catering service.. AFS Ltd established through coaching and mentoring an open approach to communications which greatly assisted the overall awareness of what the catering services was attempting to deliver and the integrated roles that everyone played in ensuring that the desired results were consistently achieved.. To back up the operational tasks developed for the service AFS Ltd provided guidance and support in developing a comprehensive system of.. records and document controls.. , encompassing food purchasing specifications, supplier contracts and tendering, product storage controls, internal transfers, production and service monitoring and specific food safety management documents.. In addition with regard to the personnel aspects of the service delivery,.. job specifications.. ,.. roles and responsibilities.. and key performance indicators (KPI) were defined and an elementary staff performance system was established in conjunction with HR and staff associations.. As a consequence of AFSA Ltd s involvement in this project, a number of success factors emerged: feedback on the.. of the service from clients was greatly improved, operating costs were more clearly defined and significantly reduced; local catering management personnel were given more direct control of their own departments operating budget which along with.. staff training.. and development enhanced the levels of job satisfaction and ownership for their service and as a consequence absenteeism levels fell dramatically.. The senior management keen to acknowledge the gains made adopted a policy of working towards external..

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  • Title: Ashby Food Safety Personnel
    Descriptive info: Ashby Personnel.. LORRAINE OMAN.. Lorraine is a graduate of the Dublin College of Catering (1982) in Hotel Catering Management and has a background in Industrial, Hotel and Healthcare catering at senior management level.. She qualified in Adult Education in 1991 and began teaching part-time in second and third level education as a result.. Working with Failte Ireland.. failteireland.. as an external consultant and trainer for 10 years empowered Lorraine to establish ASHBY Food Safety Ltd in 2001.. The company has a high profile with the Irish Healthcare Sector and is operational in the UK, mainly in the training field.. Lorraine is a licensed trainer with the National Hygiene Partnership and Environmental Health Officers Association and as such delivers training programmes to all sectors of the food industry.. She is a Lead Assessor with IRCA (International Quality Standards) and is involved in auditing of premises for legislative and quality assurance demands.. Lorraine is a member of the Food Safety Professionals Association (FSPA).. Lorraine s role is also to provide a business consultancy service to clients who are seeking advice on hospitality solutions, customer care issues, catering systems, contracts and tenders, cost effectiveness, HR issues, food safety and health safety.. She provides a link between the client and the Inspecting Authorities to ensure standards are maintained and lines  ...   is competent in communicating with those who have hearing difficulties.. Vivienne, originally from Ireland, is now living and working in Northampton, England and travels frequently between the UK and Ireland to work.. CLARE POWER: BSc (Hons).. Clare is a graduate of University of East London with an Honours Degree in Physiology and a Diploma in Higher Education.. Her background is in Food Safety and Quality Management Systems having worked with Kerry Foods Ltd and various other food manufacturing business for a number of years.. Clare is a registered trainer with FAS and EHOA.. Clare is a Quality Systems Lead Auditor in ISO 22000:2005, ISO 9001:2000/2008 and BRC Level 5, I.. S.. 340: 2007 and I.. 341: 2007.. She audits multinational companies for quality and food safety standards.. In addition Clare is a PSA Registered Auditor for Security Firms to IS 999:2004.. This year saw Clare acting as an adjudicator for International and National Chef Competitions at Catex 2009 in the RDS.. ASSOCIATES.. To enhance our service delivery Ashby Food Safety Ltd have access to a team of highly qualified specialists experienced in food processing, food science, hospitality and health and safety.. Our health and safety courses are co-tutored by a medical doctor, paramedic and physiotherapist ensuring the highest level of knowledge and skill is passed onto participants..

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  • Title: Ashby Food Safety Links
    Descriptive info: Click on each of the links below to visit the website.. General Links.. Food Safety Authority of Ireland.. Failte Ireland.. Environmental Health Officers' Association.. National Hygiene Partnership.. The Health and Safety Authority..

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  • Title: Ashby Food Safety Sitemap
    Descriptive info: HOME.. WHAT WE DO.. LICENCES AND STANDARDS.. VALUES MISSION STATEMENT.. TRAINING COURSES.. Public Courses.. CONSULTANCY.. OUR CLIENTS.. CONTACT US.. LATEST NEWS AND EVENTS.. TESTIMONIALS.. CASE STUDIES.. ASHBY PERSONNEL.. LINKS.. SITEMAP.. FEEDBACK..

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  • Title: ASHBY FOOD SAFETY ASSOCIATES LIMITED 6 Robertson House 49 Baldoyle Industrial Estate Dublin 13
    Descriptive info: Contact Us.. Location Map.. 6 Robertson House,.. 49 Baldoyle Industrial Estate,.. Dublin 13.. Tel:.. 087 2482941.. Fax:.. 01 8320794.. view larger map.. Your name:.. *.. E-mail:.. Contact No.. :.. Enquiry:.. Enter the code exactly as you.. see it in the image:.. please ensure all fields marked.. are completed..

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  • Archived pages: 64