What Food Goes Where in a Freezer?

Whether you own a stand-alone freezer with drawers, a fridge freezer with a frozen compartment or a chest freezer, keeping your freezer organised is essential to prevent food waste and make the most of your frozen foods.

Before organising what’s inside your freezer, however, make sure you’ve taken good care of the freezer itself. When was the last time you defrosted your freezer? Doing so is essential to keep it running efficiently, prevent ice build-up and reduce the running costs. Many new freezers are designed to be frost-free and don’t need defrosting, but older models need to be done at least once a year. Once that’s done and the inside of your freezer is clean, then you can begin to organise it.

How to Organise Freezer Drawers

Unlike your fridge shelves, there are no rules when it comes to where exactly you should store food in your freezer, as each part of the freezer should be at an equal temperature, around -18 °C. If you haven’t defrosted your freezer recently and there’s a large build-up of frost and ice at the back, then this part will likely be the coldest because the air can’t circulate properly.

To organise your freezer drawers well, it’s a good idea to designate different drawers for different food types. As an example, you could use:

• The bottom freezer drawer for frozen fruit and vegetables – peas, sweetcorn, broccoli, oven chips, berry mixes, etc.
• The middle freezer drawer for frozen meat, fish and dairy products – chicken breasts, chicken nuggets, beef mince, battered fish, salmon fillets, ice cream, frozen milk, cheese, etc.
• The top freezer drawer for labelled containers and bread products – leftovers, batch cooking, ready meals, soups and sauces, bread loaves, garlic bread, etc.

Separating your frozen food types like this will make them much easier to locate when you need them and help you prevent food waste.

What to Store in Freezer Doors

Does your freezer have storage in the door? If so, bear in mind that this is likely to be the warmest part of your freezer, as the door is opened frequently and more likely to be exposed to room temperature more often. For this reason, use the doors to store low-risk foods that are less likely to spoil, like bread products or frozen vegetables.

Want to Learn More?

If you are looking to learn more about food safety and food hygiene, take a look at our extensive library of Food Hygiene Courses to find exactly what you are looking for.

How to Store Food in a Chest Freezer

If you own a chest freezer with one large compartment or a French-style fridge freezer with one or two deep, pull-out freezer drawers, then staying on top of your organisation is vital to prevent frozen foods from getting lost and going to waste.

It might be a good idea to invest in some baskets or dividers that you can use to separate out different food items – you can even get stackable baskets made especially for deep chest freezers. Then, separate your frozen food items into categories, like with the freezer drawers above, and label the baskets accordingly.

Another idea is to store the food products in your chest freezer or deep drawers vertically – stand boxes and packets on their ends rather than laid flat so you can easily see what you have in there, a bit like a library.

What is the Best Container to Freeze Food in?

Most food containers can be used in the freezer, whether they’re made of glass or plastic. Cardboard, plastic food bags and foil containers can also be frozen, but note that cardboard can sometimes go damp or soggy in icy conditions and deteriorate quickly.

Whatever you use, the best freezer containers have:

• A tight-fitting lid or seal to avoid freezer burn, spills and leaks.
• A way of labelling the container with their contents and the date of freezing.

How to Store Food in the Freezer Without Plastic

Most people own plastic food containers with matching lids, used for storing leftovers or batch-cooked foods in the freezer. Plastic containers aren’t the only way to store food in the freezer, however. Consider one of the following options which may be better for your health, your food and the environment:

• Glass storage containers with tight-fitting lids.
• Glass storage jars with clip-tops.
• Reusable silicone bags with leak-proof seals.
• Stainless steel tubs with lids.
• Bamboo containers, often with wooden or silicone lids.
• Reusable silicone food covers that can be put over bowls.

How Long Can You Keep Food in the Freezer?

Most foods can be kept in the freezer for up to three months before their quality starts to deteriorate. After this time, the frozen food can still be eaten but it may have changed texture or taste because of the freezing process. Take a look at our guide on how long you can freeze foods for to learn more about freezing specific food items.

When putting food containers into the freezer, make sure you label them accurately. Write down their contents, the date of freezing and the date three months from then to ensure you know exactly what you have and when it needs to be used by.

Furthermore, remember to always defrost and reheat your frozen foods correctly to maintain food safety. Some foods can be cooked directly from frozen, whereas others must be fully defrosted before use.

Further Resources

• How to Defrost a Freezer
• Do You Know Which Fridge Shelves You Should Store Your Food On?
• How to Clean a Kitchen
• How Long Does Food Last in the Freezer? A Storage Guide 

The post How to Store Food in the Freezer appeared first on The Hub | High Speed Training.

Is Caffeine Dangerous?

Caffeine is a chemical substance that acts as a stimulant in the body, meaning it can increase your heart rate, give you more energy or help you feel more awake. Caffeine is either naturally occurring, found in many plants, or it can be synthetic, intentionally added to drinks, foods and supplements to give consumers the desired effects.

Whilst caffeine can be considered a ‘drug’, in small doses, caffeine is not harmful. Most people can consume up to 400mg of caffeine a day without it causing any health problems – this is equivalent to about four cups of coffee, five cups of tea or four 250ml cans of energy drinks per day.

Regularly consuming more than 400mg of caffeine a day, however, can be dangerous to your health, particularly if you are more sensitive to caffeine or if you are pregnant. Consuming high amounts of caffeine on a regular basis can also cause you to become addicted, just like an addiction to any other drug or substance.

Too much caffeine can cause problems such as:

• Headaches and dizziness.
• A fast heartbeat.
• Restlessness or shakiness.
• Dehydration.
• Insomnia.
• Increased anxiety or stress.

For pregnant people, the NHS recommends you consume no more than 200mg of caffeine per day, as regularly consuming more than this can increase the risk of pregnancy complications.

How Long Does Caffeine Last?

Once you’ve eaten or drunk something containing caffeine, it takes a little while to feel the effects, as the caffeine doesn’t cause a spike in your bloodstream until around an hour later. The effects of caffeine can last for up to six hours, however, as it takes a lot longer for the caffeine to leave your system than it does to enter it.

When you consume caffeine, it has various effects on your body. Caffeine can:

• Act as a diuretic, causing you to urinate more as your body tries to get rid of excess water and salt.
• Increase your blood pressure.
• Stimulate your central nervous system, causing you to feel more alert and energetic.
• Trigger withdrawal symptoms if suddenly removed from the diet. Symptoms of caffeine withdrawal include headache, nausea, lack of concentration and irritability.

Is All Caffeine the Same? Natural vs Synthetic Caffeine

Caffeine can be either natural or synthetic:

Natural caffeine is found in many different plants, including tea leaves, coffee beans, cacao pods, kola nuts and guarana seeds. Products made using these ingredients are therefore naturally caffeinated, like tea, coffee and chocolate. In other cases, these naturally occurring ingredients are added to foods and drinks to make them caffeinated, such as guarana extract, which is often added to energy drinks.

Synthetic caffeine, on the other hand, is a man-made chemical, created in a lab, that is added to drinks and supplements by manufacturers to give their products energy-boosting properties. The chemical makeup of synthetic caffeine is largely the same as natural caffeine and it provides the same results, so it’s often a quicker and cheaper option for manufacturers to use.

What Contains Caffeine?

Common foods and drinks that contain caffeine include:

• Coffee – instant coffee, filter coffee, coffee beans, etc.
• Tea – breakfast tea, everyday tea, early grey tea, green tea and loose tea. 
• Herbal tea – many have no caffeine at all but some contain high levels.
• Chocolate – chocolate bars, cocoa powder, hot chocolate, etc.
• Fizzy drinks – particularly cola-flavoured sodas.
• Energy drinks and sports drinks.
• Alcopops and pre-mixed cocktails.
• Energy-boosting snacks.
• Vitamins and supplements – tiredness and fatigue supplements, multivitamins, effervescent tablets, glucose tablets, energy drink powders, etc.
• Over-the-counter medicines – such as pain relievers and cold medicines
• ‘Caffeine-powered’ vapes.

Is There a Difference Between the Caffeine in Tea and Coffee?

The caffeine in tea and coffee is the same, in that it all comes from a natural source of caffeine and has the same overall effects on the body. However, the caffeine in tea is usually slower to release in the body than that of coffee. The caffeine in tea reacts with a substance in the tea called L-theanine, which makes it release slower and avoids that feeling of a ‘crash’ often associated with coffee.

Further Resources

• Food Hygiene Courses
• Is There a Difference Between Food Hygiene and Food Safety?
• Food Safety Awareness Quiz
• Top 10 Food Safety Myths & Facts

The post What is Caffeine and is it Dangerous? appeared first on The Hub | High Speed Training.

What are the Steps in Cleaning the Kitchen?

1. Gather your kitchen cleaning supplies

Before you can begin cleaning, you’ll first need to gather the kitchen cleaning supplies you need for the task at hand. Are you planning to clean with a spray, paste or liquid? Do you have an eco-friendly alternative to chemical cleaners? For example, cleaning with a simple mix of water and vinegar can be much more effective, and healthier for you, than using off-the-shelf chemical sprays.

Do you have the sponges, cloths or dusters needed? If you’re using reusable cloths, like microfibre dusters and sponges, then ensure these are always run through a hot wash before use to kill any harmful bacteria on them. If cloths and sponges are left damp, then bacteria will quickly multiply and, when used, you’ll be spreading potentially harmful germs all over your kitchen worktops.

Bear in mind the safety of any chemicals you use, too. Eco alternatives like water, vinegar and bicarbonate of soda are better for you and the environment and are far less hazardous to health than traditional cleaning products. If you do use cleaning products, like disinfectants, bleaches or polishes, then always read the labels to ensure you’re using and storing them correctly and never mix them together, as this can have disastrous results.

2. Clean your kitchen surfaces

Once you’ve got your cleaning supplies to hand, the first job is to clean down your kitchen surfaces. It’s a good idea to clean your kitchen from top to bottom, i.e. starting with the worktops rather than the floor so that any residual dirt or crumbs don’t get scattered onto your newly cleaned areas.

Did you know that there are actually six stages of cleaning to ensure thorough cleaning of kitchen surfaces? It might sound excessive, but if you follow each of these steps, then you’re sure of a clean and hygienic cooking space. In short, following the six stages will ensure you remove any bits, get rid of grease and grime, rinse off the mess, disinfect the surface and give everything a good dry.

It’s also a good idea to clear your counters completely before cleaning, so you can thoroughly wipe underneath and behind any appliances or decorations you have out. You could clear surfaces one at a time as you move around the room to avoid having a big pile-up of items on the floor.

3. Clean out and store food correctly in your fridge

Do you check inside your fridge when cleaning your kitchen? If not, then you should! Firstly, fridge doors and handles always need a wipe-down to remove any lingering bacteria from grubby hands, as these areas are high-traffic and often touched by lots of different people.

Next, take everything out of your fridge and give all the shelves a good clean and dry. You might need to take the shelves out and clean them in the sink if they’re particularly dirty from spilt food! Once dry, check the dates on everything you’re putting back in the fridge, discarding anything that’s past its use-by date and moving those over or close to the best-before date to the front of the fridge, so that they’re used up first and any food waste is avoided.

Furthermore, do you know exactly where to store food in your fridge for maximum effectiveness? Did you know that different shelves have different temperatures and different purposes? Our article here tells you all you need to know about correct fridge storage.

4. Clean small kitchen appliances

Whilst cleaning the fridge, turn your attention to any other small appliances you have out on your kitchen worktops – when did they last get a clean? Things like microwaves, toasters, air-fryers and food mixers tend to gather dust and grease when left out waiting to be used, so switch off and unplug each one and then give them a wipe down with a damp microfibre cloth to collect all the dirt. Then, dry each appliance with a clean, dry cloth or kitchen towel.

Always remember electrical safety when cleaning small appliances, too, and never submerge them in water or use a soaked cloth to clean them, especially if you haven’t unplugged the appliance first. Make sure the appliance is completely dry before plugging it back in for use.

5. Clean the kitchen sink

The kitchen sink is often claimed to be one of the germiest places in your home. You use it to wash your hands, clean your dirty dishes, rinse muddy vegetables, pour away liquids and clean utensils after handling raw meat. If it’s not regularly sanitised, the kitchen sink can quickly harbour harmful bacteria, such as E.coli and salmonella, all of which can cause food poisoning.

To clean your kitchen sink effectively, no harsh cleaning chemicals are needed. Simply put the plug in and use hot, soapy water and a soft sponge to scrub around the sides and bottom of the sink, then drain away the dirty water, rinse with clean water and dry with a soft cloth. Avoid using abrasive sponges to scrub the sink, as these can scratch stainless steel or ceramic surfaces.

To prevent nasty smells and unclog a blocked plughole, sprinkle some bicarbonate of soda down the plug and then pour in a cup full of vinegar. Leave for a minute or two and then rinse with clean water. The chemical reaction that occurs between the vinegar and the bicarbonate of soda makes the bicarb fizz up and will clear any grime away. Give it a try!

6. Clean the kitchen floor

Once your surfaces, appliances and sink are sparkling clean, next you can turn your attention to the kitchen floor. Your home kitchen is likely to be a high-traffic area for members of your family, plus any pets, so it gets dirty fast.

To clean the kitchen floor, first sweep away any loose dirt with a dry brush and then vacuum any remaining dust and crumbs. Then, apply your cleaning solution with a wet mop – you might want to go over the floor several times, using a clean mophead each time if it’s particularly grimy. The most effective cleaning product for the kitchen floor is often just hot water or water mixed with a bit of vinegar. Leave the floor to air dry and remember to tell people you’ve just cleaned it to avoid slips and falls!

More Tops Tips for Cleaning a Kitchen

How many of the following kitchen cleaning tips do you already follow?

• Washing your hands is obviously incredibly important when preparing food in the kitchen, but do you know how to wash your hands properly? To maintain good food hygiene, always wash your hands before preparing food, after handling raw meat and after using cleaning chemicals to prevent cross-contamination.
• Avoid bad habits like wiping dirty hands on a tea towel instead of proper handwashing, as this increases the risk of spreading disease. Remember to wash your hand towels and tea towels on a hot wash regularly, too, as leaving them damp can cause bacteria to grow.
• Ensure that you clean any spills or messes as they happen – this is known as ‘clean-as-you-go’ and it helps to prevent the build-up of dirt and harmful bacteria. It also makes cleaning your kitchen at the end of the day much easier.
• Pay attention to high-touch surfaces, like handles and light switches, as these will need cleaning much more frequently, and they often get missed when cleaning your home kitchen.
• Don’t forget to clean your kitchen tap! This is another high-touch surface that often gets overlooked. Use a damp cloth and wipe down all parts of the tap, especially the handles. Use an old toothbrush to get into the nooks and crannies where mould often grows if you need to!
• Remember to maintain large appliances as well as the small ones – when was the last time you defrosted your freezer or ran a disinfecting cycle on your dishwasher? It’s advisable to do this at least once a year.

Further Resources

• Food Hygiene Courses
• What is a “Clean As You Go” Policy?
• Do You Know Which Fridge Shelves You Should Store Your Food On?
• Level 2 Food Hygiene Quiz
• A Short Guide to Ventilation in Commercial Kitchens
• What are High Touch Surfaces and How Should You Clean Them?

The post How to Clean a Kitchen appeared first on The Hub | High Speed Training.

Can You Eat Raw Eggs?

Advice on whether you can eat raw eggs or lightly cooked eggs (like those with runny yolks or as used in mayonnaise) has changed over the years, but current guidance is that hens’ eggs with the British Lion stamp on them are safe for everyone to consume, even vulnerable groups such as pregnant women and older people.

Eggs that come from other birds, such as geese and ducks, are less safe to eat raw as they are more likely to contain Salmonella. These types of eggs should always be cooked thoroughly before eating. The temperature that kills Salmonella in eggs is a cooking time of two minutes at 70 °C (or 30 seconds at 75 °C). This time/temperature combination will normally destroy any harmful Salmonella bacteria and make the eggs safe to eat.

You can find out more about eating different foods raw in our article: Can You Eat This Raw?

Can You Eat Eggs After the Best Before Date?

All eggs have a best before date of 28 days after they are laid. After this date has passed, the quality of the eggs will deteriorate, and if any harmful Salmonella bacteria is present, it could start to multiply and cause food poisoning. 

You can eat eggs after the best before date, as the date represents food quality not food safety, but they will no longer be as fresh or at their best. If you are planning to eat eggs past their best before date, ensure you cook them thoroughly to destroy any harmful bacteria and avoid eating them raw or only lightly cooked.

Eggs will be safest to consume after their expiration date if you have stored them in the fridge, as cold storage can extend their life by a few weeks.

You can learn more about the difference between best before and use by dates in our article: What is the Difference between Use By & Best Before Dates?

Where to Store Eggs 

Should You Keep Eggs in the Fridge?

Read the packaging of any egg box and it will tell you to ‘keep refrigerated after purchase’. This helps to extend the shelf-life of the eggs compared to storing them at room temperature. Eggs should be stored in their original box in the middle of your fridge, rather than in the doors, as the temperature is cooler in the middle and will help to preserve the eggs for longer.

You can store eggs in a pantry cupboard or even on your kitchen countertops, provided that the temperature is cool and consistent. Any large fluctuations in temperature can quickly make eggs deteriorate in quality, which is why it’s recommended that eggs are kept in the fridge instead.

You can find out more about correct fridge storage in our article: Do You Know Which Fridge Shelves You Should Store Your Food On?

How to Preserve Eggs

Can You Freeze Eggs?

Whether you can freeze eggs or not depends upon their state and whether they’ve been cooked or not. You cannot freeze whole eggs in their shells, for example, as the egg will expand as it freezes, and the shell will crack. Instead, raw eggs can be frozen if they are taken out of their shells and then whisked to blend the yolk and white together – egg yolks frozen on their own can change texture and become rubbery when frozen.

Cooked eggs, such as scrambled eggs or omelettes, technically can be frozen but the freezing/defrosting process is likely to alter their texture. As a general rule, if you do freeze cooked eggs, try to use them up within six months.

You can find out more about freezing eggs and other food products with our article: How Long Does Food Last in the Freezer?

Can You Reheat Eggs?

The answer to this depends on how the egg was cooked in the first place – whilst some eggs can be reheated, others can’t. Reheating eggs will likely alter their texture, particularly if the egg has been fried or scrambled. For other types of eggs, like boiled eggs or omelettes, reheating should be absolutely fine.

You can find out more about reheating eggs and other food products with our article: Can You Reheat This?

Further Resources: 

• Food Hygiene Courses
• Can I Freeze This & For How Long?
• How to Store Cheese
• Food Safety Myths and Facts

The post Answering Your FAQs About Egg Safety appeared first on The Hub | High Speed Training.

As these numbers increase, so too does the sharing of facts and information about veganism. There are countless myths and misconceptions about being vegan, many of which relate to how healthily you can live – from whether or not vegans can get enough protein to whether they can or can’t eat certain foods.

In this article, we’ll look at ten common myths and explain the facts, to help expand your understanding of what it really means to be vegan.

This article covers the following topics:

• What is a vegan diet?
• 10 common myths and facts about veganism
  • Myth 1: Vegan food is too expensive
  • Myth 2: Veganism is an easy way to lose weight
  • Myth 3: Vegans can’t get enough protein
  • Myth 4: Vegans can’t get enough calcium
  • Myth 5: Vegans can’t get enough nutrients and vitamins
  • Myth 6: A vegan diet is too restrictive
  • Myth 7: You will always be hungry and tired on a vegan diet
  • Myth 8: You cannot be vegan when pregnant
  • Myth 9: Vegan products are safe for those with food allergies
  • Myth 10: Vegan and plant-based are the same thing

Use the above links to jump to a certain section of the article.

What is a Vegan Diet?

A vegan diet, also often referred to as a plant-based diet, excludes all animal-based foods and anything animal-derived. This refers to all types of meat, including fish and any parts of animals used in food, dairy produce like milk and cheese, eggs from any type of animal, and anything that comes from insects like carmine (crushed insects) and bee honey.

A vegan diet is not the same as a vegetarian, pescatarian, or flexitarian diet, as these allow the consumption of some quantity of animal-based foods or derivatives.

Being vegan also extends beyond food choices. The Vegan Society’s definition of veganism states that:

“Veganism is a philosophy and way of living which seeks to exclude – as far as is possible and practicable – all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of animals, humans and the environment.”

Although the Vegan Society was officially formed in 1944, evidence of people avoiding animal products can be traced back over 2,000 years. 1806 marks the earliest recorded case when people publicly objected to eating eggs and dairy.

Over the decades since then, an increasing number of people have adopted veganism, and in that time, we have gained a better understanding of how to live on a plant-based diet. However, there has also been a growing amount of misinformation and myths.

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10 Common Myths and Facts About Veganism

Myth 1: “Vegan food is too expensive”

One of the most prevalent myths surrounding veganism is that it isn’t accessible to everyone. The truth is that, just like any diet, plant-based eating is only expensive if you buy a lot of quick-to-eat processed foods, ready-made meals and products from vegan-specific brands. This is particularly the case for vegan foods that are direct substitutes and are designed to cut down cooking time.

The reality is that there are so many vegan foods and ingredients that are cheap and affordable in the UK, especially if the diet is centred around cheaper foods like certain fruits, vegetables, grains and beans.

With good planning, a vegan diet can be affordable and even cheaper than one that includes animal products.

It can certainly present challenges to some people, however. For example, low-income households and those who don’t have a lot of time to cook may rely on quick meals that are more expensive in the long run.

It’s also important to keep in mind that a huge majority of the agricultural subsidies that farmers receive from the government go towards animal produce, as there is such a demand. This is why you’ll often see a frozen burger cost less than a fresh punnet of fruit. As Surge Activism states in reference to DEFRA:

“Around 90% of the annual profit of farmers who graze livestock comes from agriculture subsidies, with some farmers only making £12,000 a year, even though they are given £44,000 in subsidies. Whilst, for comparison, only 10% of fruit farmers’ annual profit came from subsidies.”

As more people adopt a plant-based diet and the demand for vegan products increases, the prices of vegan food will lower, and barriers will be reduced. But in the meantime, there are still plenty of ways to live affordably on a vegan diet.

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Myth 2: “Veganism is an easy way to lose weight”

Eating a vegan diet certainly can help you to lose weight and gain more control over what you eat. It’s quite common for new vegans to report that they lost weight in the first few months of changing their diet, especially as their body adjusts to the new type of food it’s digesting.  

However, it’s a misconception that veganism automatically equates to weight loss.

Like any diet, it is only beneficial for weight loss and health if well-planned and balanced.

Plant-based eating can lend itself to a healthier diet and help you to lose weight, as your intake of nutritious and low-calorie foods may increase. But it’s completely possible to eat an unhealthy and fatty vegan diet that could instead make you gain weight. This is especially true if your diet consists mostly of carbs, processed vegan options and indulgent treats, which are becoming more and more available.

Whether you’re an omnivore, vegetarian or vegan, proper planning of your diet is essential if you want to manage your weight.

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Myth 3: “Vegans can’t get enough protein”

The belief that vegans can’t acquire protein from plant-based eating is undoubtedly the most common misconception and has been repeatedly debunked.

There are countless plant-based sources of protein. Many are actually a healthier source than animal products and have more protein per calorie than meat. Examples of plant-based protein sources include lentils, beans, peas, nuts, mushrooms, soya products (like tofu), broccoli, quinoa, pasta – the list goes on. 

Even if you exercise a lot or are building muscle, you can easily achieve all the protein you need from a plant-based diet. In fact, the famous Netflix documentary “The Game Changers” explores the many benefits of plant-based eating for athletes and highlights the success stories of vegan athletes.

It’s also worth noting that almost all sources of protein, particularly protein acquired from animals like cows and chickens, actually originate from plants. In short, the plants animals eat are broken down and converted into protein.

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Myth 4: “Vegans can’t get enough calcium”

Going hand in hand with the previous myth, this misconception is also widespread. It often stems from the incorrect belief that dairy products are the best or only source of calcium. 

Like protein, calcium is readily available in a variety of plant-based foods. In fact, some plant-based sources of calcium are better absorbed by the body than dairy milk, such as kale.

Examples of vegan calcium sources include cabbage, broccoli, kale, and other leafy green vegetables, tofu, fortified plant milks, almonds, chia and sesame seeds, beans and pulses and bread (white and brown flour is fortified with calcium by law in the UK).

Even if you aren’t vegan, having a range of calcium sources in your diet can be a much healthier option. According to the British United Provident Association (BUPA), one in ten people in the UK are lactose intolerant, meaning dairy products like milk are difficult to digest. Whole milk also contains a high-fat content, making it an unhealthier source of calcium compared to various plant-based options.

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Myth 5: “Vegans can’t get enough nutrients and vitamins”

Many people mistakenly think that a vegan diet does not provide all the necessary nutrients and vitamins needed to live healthily. As we’ve seen in the case of protein and calcium, plant-based foods readily provide all the nutrients you need. The only exception is vitamin B12, which we’ll discuss shortly.

Below are a few examples of nutrients and vitamins that misconceptions frequently circulate about.

Iron

According to The Vegan Society, iron deficiency is the most common deficiency in the world. This can occur regardless of whether you’re a meat eater or not, as there are often many factors at play. For example, if you do or don’t eat certain foods that affect absorption, as well as menstruation.

The good news is that iron is readily available from many plants. Examples include lentils, chickpeas, kidney beans, tofu, cashew nuts, kale, quinoa, pumpkin seeds, dried apricots, figs and raisins.

B12

Sources of vitamin B12 are commonly questioned in reference to veganism, as the main sources of vitamin B12 (aside from supplements) are animals and animal products. The reality is that vegans can achieve the intake they need, though the only reliable sources are supplements or fortified foods, so it’s important for vegans to ensure they are getting the necessary amount from them.

It’s also interesting to note that the way in which B12 is typically achieved by omnivores is quite misunderstood.

Vitamin B12 is produced by certain microorganisms. It is not naturally found in plants, but animals acquire it when they graze, as the substance from which they can synthesise it (cobalt) can be naturally present in soil. However, in modern animal agriculture, farmed animals are mostly kept indoors so do not achieve it this way. Therefore, they are normally given cobalt or B12 supplements. This means that farmed animals are mostly a middle-man for a person’s B12 intake.

For vegans, there are fortunately a few ways to healthily acquire B12, the easiest of which is taking a regular supplement. Many vegan foods are also fortified with B12 – such as nutritional yeast, vegan spreads, breakfast cereals and plant milks – and this will usually be highlighted on the food label.

Iodine

Much like vitamin B12, animals typically achieve iodine via soil when grazing, and it is often naturally found in sea life. Farmed animals usually receive supplements to prevent deficiency, as they will not always be able to achieve it through grazing. 

While some plants do contain a minimal amount, this isn’t considered an effective way of achieving iodine. Seaweed is an excellent source, though the amount can sometimes be too high, so a moderate intake may be suitable. The most reliable way for vegans to achieve iodine is by taking a regular supplement.  

Omega-3 and omega-6 fats

Omega 3s and 6s are vital for brain health, and the common misconception about them is that they’re only achievable from oily fish. There are actually a number of plant-based sources of omega fats, such as various seeds (including pumpkin, sunflower, flax, and chia), walnuts, seaweed and soya spread.

Due to the way omegas are converted in the body, a little extra thought is required to ensure it’s effectively acquired through a vegan diet. In short, this involves balancing your intake of various sources.

Absorption can also vary from person to person, and there are some rare cases where conversion to the necessary type of omega is a challenge. In this case, an algae-based supplement is suitable, and vegans may want to take this anyway if they find planning meals around it too complicated.

Note that algae is the main source for fish too, and additional omegas are often supplemented into the diets of farmed fish.  

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Myth 6: “A vegan diet is too restrictive”      

As we’ve seen throughout this article, there are so many different foods that vegans can still eat, many of which are fundamentals in any type of diet. The main challenge for vegans is that the demand for animal products is much higher than for vegan products, particularly for easy-to-make foods and when eating out, and there are so many products with tiny traces of animal derivatives.

However, the options available are continuously increasing as the number of vegans continues to rise, and there are countless recipe possibilities. There is a substitution or alternative for just about every animal product, from meats to milks to chocolates. Nowadays, most UK supermarkets have dedicated plant-based sections, and most eateries offer at least one or two vegan options, and this is on the rise each year.

Many vegans even report that they became more creative with cooking, and they eat a wider variety of foods once they swap their diet.

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Myth 7: “You will always be hungry and tired on a vegan diet”

This misconception is usually prompted by the myth that vegans can’t achieve all the nutrients they need for good health and that their diet is too restricted. As discussed earlier, just like any diet, a vegan one can be unhealthy and leave you feeling unsatisfied and low on energy if not properly planned and balanced.

Many first-time vegans report feeling hungry and tired, while others report gaining energy boosts. This will all depend on how quickly a person’s body adjusts to the new food it’s digesting and how well-balanced their diet is.

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Myth 8: “You cannot be vegan when pregnant”

Concern for soon-to-be vegan parents and their unborn child is common, though it is also a misconception. Pregnancy is a challenge for the body no matter what diet you are on and usually requires additional consideration of nutrients.

The NHS states that “A varied and balanced vegetarian or vegan diet can provide enough nutrients for you and your baby during pregnancy.” They advise that you pay particular attention to iron and vitamin B12, which, as discussed earlier in this article, can be achieved on a vegan diet. The NHS provides thorough guidance on what to consider when pregnant.

There is also a misconception that children cannot be raised on a vegan diet. While parents do need to pay particular attention to their children’s diet to ensure they get everything they need for development, the NHS states that: “As long as they get all the nutrients they need, children can be brought up healthily on a vegetarian or vegan diet.”

If you’re ever concerned about being on a vegan diet during pregnancy or raising your child vegan, you can always seek further information from the NHS and your GP or another medical professional, to ensure you’re fully prepared.

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Myth 9: “Vegan products are safe for those with food allergies”

As with any type of food product, if you have a food allergy, then it’s essential you always check the ingredients list to look for allergens. Whilst many vegan products are allergen-free, there are also many which aren’t. For example, check the label on a ready-made vegan meal, and you’ll likely see the inclusion of gluten, sesame or sulphites in bold font on the ingredients list.

Whilst many of the 14 named allergens are indeed animal products (dairy, fish and eggs, for example), many of them are also commonly used in vegan meat-substitute products. Soya is perhaps the most common example of an allergen used in vegan foods, as it’s often a main ingredient in vegan burgers and sausages, etc., but don’t forget about nuts and peanuts, which are a great source of nutrients for those following a plant-based diet.

It’s also worth bearing in mind that there’s no legal definition of the term ‘vegan’, so there is also no legal definition – in the UK or EU – of what ingredients a vegan food product can or cannot contain. In short, this is a complicated area, so it’s vital that those with allergies always check the ingredient lists of so-called vegan products.

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Myth 10: “Vegan and plant-based are the same thing”

The terms ‘vegan’ and ‘plant-based’ are often used interchangeably and, on the whole, they are largely the same thing. If we look at the finer details, however, we’ll learn that vegan and plant-based can be quite different.

As seen earlier in the article, the Vegan Society’s definition of vegan is ‘a philosophy and way of living which seeks to exclude all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose.’ This shows that the term ‘vegan’ refers to the use of animals for anything, not just food products. It also uses the term ‘veganism’ to refer to a philosophy or way of life – ‘plant-based’ does not extend this far.

‘Plant-based’ generally refers more specifically to food products only, though it can also be seen on the labels of some beauty products and even cleaning products- this is often simply for marketing reasons. The term ‘plant-based’ is usually used to refer to a food product or diet that consists solely, or largely, of food products derived from plants. Note that this definition, unlike veganism, doesn’t necessarily exclude animal products completely. You can still say you follow a plant-based diet if you eat ‘largely’ plant-based food products or follow a vegetarian diet, for example, or a ‘plant-based burger’ may still contain egg.

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There are many myths and misconceptions about veganism, some of which we have debunked in this article, but there are also many more that can make people wonder whether veganism is a good choice. It’s important for everyone to research the facts about this subject, so they can better understand the commonly misunderstood vegan diet and lifestyle.

What to Read Next:

• A Vegan Grocery List – 50 Ideas for a Healthy Vegan Kitchen
• A Vegetarian Diet: What Can I Eat & What are the Benefits?
• Guide to Alternative Milk: Food Safety, Nutritional Benefits & A Good Brew!
• Vegan Food Products: What are the Labelling Requirements?
• Nutrition and Healthy Eating Training Course

The post 10 Vegan Myths and Facts appeared first on The Hub | High Speed Training.

Do you know which shelf you should store raw meat products on and why? Do you know where in the fridge is best suited for fruit and vegetables? What about ready meals or pastries? 

In this article, we’ll look at how to store food in a fridge safely and outline which foods should go on which shelves.

How to Store Food in a Fridge

All domestic fridges come fitted with internal shelves, a drawer and storage compartments on the inside of the door, but do you know which foods go where? If foods aren’t stored correctly, you run the risk of cross-contamination between raw or unprepared foods and those that are ready-to-eat. In the worst cases, this can cause food poisoning.

The illustration below gives an example of a full fridge, highlighting the types of foods that you should store on each shelf. Note that the diagram replicates a domestic fridge that you’d find in your kitchen at home, with the bottom shelf being a drawer, so it is not a suitable reference for commercial fridges in shops or restaurants.

Top Shelf

On the top shelf of your fridge you should store ready-to-eat foods, such as packaged foods, leftovers, cooked meats and prepared salads. These should all be covered or kept in sealed containers to prevent contamination. Ready-to-eat foods are stored at the top of the fridge, away from raw foods, so that harmful bacteria cannot transfer from the raw food to the cooked food.

Middle Shelf

The middle shelf of your fridge is the best place to store dairy products, like cheeses, butter, cream, yoghurts, desserts and eggs. Keep cheeses wrapped or in a container to prevent them from drying out. Store dairy products in the middle of your fridge rather than the doors, as the temperature is cooler and will help to preserve them for longer. If you are interested in learning more about how to store cheese, take a look at our article here.

Bottom Shelf

The bottom shelf of the fridge is the coldest part of your fridge, so should be used to store raw meat, poultry and fish in sealed containers. Raw meats should always be stored at the bottom of your fridge to prevent cross-contamination – for example, if any juices (which could contain harmful bacteria) leak from the packaging, they could drip down onto food stored on a lower shelf. Ensure that each item is wrapped or in a sealed container so that it doesn’t come into contact with other foods.

Salad Drawer

The salad drawer, or bottom shelf of your fridge, should be used to store fruit, vegetables and salad vegetables that have been washed prior to storage. Make sure that your fruit, vegetables and salad are wrapped in something, like paper or plastic with air holes, to keep them protected from any contamination. For salads and herbs, try wrapping them in a damp paper towel before storing to prevent them from drying out and keep them fresher for longer.

Fridge Door Shelves

The refrigerator door is the warmest part of your fridge, so should be used to store foods that won’t spoil quickly, such as juices, mayonnaise, ketchup, jam and other jars or bottles of condiments or preserved foods. These items tend to have a longer shelf-life than other, more perishable foods.

Food Hygiene Tips for Your Fridge

To keep your fridge running at its best and help keep the food stored in it safe, follow our top refrigerator tips:

• Your fridge should be set at a temperature between 1 and 5°C so that the rate of food spoilage is slowed and harmful bacteria cannot multiply. At this temperature, high-risk foods will be kept safe to eat.
• If your fridge thermometer reaches a temperature above 8°C, then turn down the thermostat to a lower setting, as you risk food entering the temperature danger zone.
• Keep an eye on use-by dates. Any food that has passed its use-by date should not be eaten as harmful bacteria has had a chance to grow and make the food dangerous to health. Foods past their best-before dates can be eaten, however, as this is only a mark of quality, not safety.
• Make sure that your fridge is never overloaded, as you are in danger of blocking the cooling unit that will chill your food or the door may not close properly. Air needs to be able to circulate around the food in order to chill it effectively.
• Newly bought food should always be placed behind the food that’s already in the fridge. This ensures good stock rotation and ensures you eat foods before they go out of date, therefore reducing food waste.
• Open cans should never be stored in the refrigerator as this may result in chemical contamination, especially acidic food like fruit and tomatoes. Instead, decant the tinned food into a container that’s suitable for chilling first.
• The best place to defrost food is in the fridge, as this allows it to slowly thaw without the risk of harmful bacteria developing.
• If you’re putting leftovers in the fridge, ensure they’re put in a sealed container and stored within 2 hours of cooking. Never put hot foods directly into the fridge. You can divide the food into smaller containers to help it cool down more quickly.

Looking to Learn More?

If you work in the food industry with a commercial fridge, then take a look at our range of Food Hygiene Courses to learn more about food hygiene and safety in the workplace.

In this article, you’ve learnt how to store food in the fridge, including which shelves in a fridge foods should be stored on to keep them safe to eat. We hope you’ve found the article useful and have picked up some food safety tips to use at home!

Further Resources:

• How to Store Food in the Freezer
• How to Defrost Food Safely
• How Long Can You Store Frozen Food For?
• Can I Cook This From Frozen?
• Can I Freeze This & For How Long?
• What are the Four Types of Food Contamination?
• Answering Your FAQs About Egg Safety
• Food Hygiene and Safety Certificates

The post Do You Know Which Fridge Shelves You Should Store Your Food On? appeared first on The Hub | High Speed Training.

In this article, we’ll outline what an asbestos management plan is, why asbestos management plans are so important and how they can help to manage the risks of asbestos.

What is an Asbestos Management Plan?

As someone with responsibility for the safety of non-domestic premises, the law states that you have a duty to manage asbestos and therefore names you as the ‘dutyholder’ for that premises. This means that any asbestos present in your building must be identified and managed to prevent it causing any risks to health – something that can be done with an effective asbestos management plan drawn up by a qualified person.

Under the Control of Asbestos Regulations (CAR) 2012, dutyholders are defined as any of the following:

• Owners of non-domestic premises.
• Anyone responsible for a premises – with or without a contract or tenancy agreement.
• Anyone with overall responsibility for maintenance and repairs to a building.

An asbestos management plan helps you to ensure that you’ve carried out an effective asbestos risk assessment. It involves locating the sources of asbestos, assessing the risks to health and determining what action to take as a result – all vital information for anyone who may encounter ACMs as part of their work.

Looking to Learn More?

Do you work in an environment where you may accidentally encounter asbestos or asbestos containing materials? Then our Asbestos Awareness (Category A) training is essential for learning more on managing the risks.

Why is an Asbestos Management Plan Important?

Having an asbestos management plan is important because it ensures you are managing the risks from asbestos effectively. It also gives your employees and customers peace of mind, knowing that the legal requirements are being met and that their health is being appropriately safeguarded.

For employees and contractors, your asbestos management plan signals that you have carried out a full asbestos risk assessment of the premises and can confidently state where asbestos is or may be located.

Note that construction, demolition or maintenance work must not begin in a premises until you have an asbestos management plan in place.

Who Needs an Asbestos Management Plan?

An asbestos management plan is needed by both small and large premises, regardless of the type of premises or the number of people who may be present. This includes members of the public, such as customers in a shop, as well as employees.

Asbestos was only used as a building material in premises built before the year 2000 so, if you know for certain that your premises was built after 2000, then it’s much less likely to contain asbestos and an asbestos management plan may not be required. Bear in mind, however, that just because a building is a ‘new build’, it could be built on a brownfield site that is contaminated with asbestos or it may house old equipment or machinery made from asbestos. In all cases, it’s important to never assume that asbestos isn’t present.

The dutyholder can inspect their premises, gather information on previous asbestos surveys and create a basic asbestos register based on their findings, but it’s recommended that a competent asbestos surveyor creates the asbestos management plan for your premises. 

Asbestos Management Plan Requirements

Your plan can be a computer document or a written record but it should be easy to read and easy to find by anyone who needs to see it. An asbestos management plan typically includes the following sections:

• Who has responsibility for managing asbestos. The plan must state exactly who is responsible for what, including their name and job title.
• The asbestos register. This states precisely where asbestos is located or might be located in the premises.
• The plan for work involving ACMs. How exactly should work be carried out to avoid disturbing any known or potential asbestos?
• The schedule for monitoring the condition of ACMs. The condition of asbestos containing materials can deteriorate over time and so must be monitored and checked at least annually. Note that any testing for asbestos must be done by a qualified expert and any removal of asbestos must be done by an HSE-licensed asbestos contractor.
• How people will be informed about the plan. This includes everyone who is going to work on the fabric of the building, such as decorators, roofers, plasterers, plumbers, electricians, engineers and surveyors, to name a few.

Your asbestos management plan should be updated by a designated person – usually the dutyholder or another knowledgeable manager – whenever any work is carried out on ACMs in your premises. It’s vital that the plan is up-to-date and that everyone is encouraged to read it before carrying out any sort of work that may disturb asbestos in your premises.

In this article, you’ve learnt about the importance of having an asbestos management plan in place if you are the dutyholder of a non-domestic premises. If disturbed by building work, asbestos can be extremely hazardous to health, so it’s essential that you’ve planned the work correctly and recognise the risks it can present.

Further Resources:

• Asbestos Awareness (Category A) Training
• What are the Three Types of Asbestos Training?
• How to Conduct an Asbestos Risk Assessment
• Asbestos Quiz
• What is Asbestos Awareness Training & Who Needs it?
• What to Do After Recent Exposure to Asbestos

The post What is an Asbestos Management Plan? appeared first on The Hub | High Speed Training.

In this article, we’ll look at the importance of being aware of and understanding food allergies and hypersensitivities, the symptoms of oral allergy syndrome and how treatment for this condition can be administered. Whether you suffer from pollen food syndrome yourself, know someone who does or work in the food industry, having an understanding of allergies and their symptoms can be life-saving.

What is Oral Allergy Syndrome?

Oral allergy syndrome, also known as pollen food syndrome, is a hypersensitivity to plant-based foods, such as nuts, seeds, cereals, herbs, fruits and vegetables. If you have oral allergy syndrome, then eating these foods can cause your lips, mouth, tongue and throat to feel irritated or itchy.

Looking to Learn More?

Our article on ’What is Food Hypersensitivity?’ provides further information on this topic.

What Causes Oral Allergy Syndrome?

Pollen food syndrome is fairly common in the UK and, as its name suggests, is linked to hayfever (a sensitivity to pollen). If you’re sensitive to airborne grass, weed or tree pollen in the spring and summer months then you’re more likely to experience oral allergy syndrome, though the two aren’t definitively linked and you can suffer from one and not the other.

The reason hayfever and oral allergy syndrome are often connected is because the protein structure of plant-based foods is very similar to that of tree and grass pollen, causing the immune system to trigger the same response when they are encountered by the body.

There are five main types of pollen that can cause hypersensitivity – silver birch (tree), grass, mugwort (weed), ragweed and latex. It’s typically the nuts, fruits and vegetables associated with each of these that causes oral allergy syndrome.

Oral Allergy Syndrome Foods List

Any plant-based food has the ability to trigger pollen food syndrome, though it’s more likely to elicit a response from the immune system if the food eaten is raw, fresh or in juice or milk form. You may also experience an allergic reaction when preparing plant-based foods, such as when peeling vegetables or chopping herbs.

Did You Know?

Those with oral allergy syndrome can usually eat the problem foods in cooked form because the heating process changes the allergen so that the immune system no longer recognises it as a threat.

There are five main types of pollen that can cause hypersensitivity and it’s often the nuts, fruits and vegetables associated with these that trigger oral allergy syndrome. Foods that commonly cause oral allergy syndrome, and their associated pollen type, include:

Symptoms of Oral Allergy Syndrome

The symptoms of oral allergy syndrome are similar to those of hayfever and often begin immediately after contact with the plant-based food. Symptoms are usually mild and will calm down within an hour, without the need for medical intervention.

Common symptoms of pollen food syndrome include:

• Itchy lips, mouth, tongue, throat or ears.
• Mild swelling of the lips, tongue or throat.
• Redness around the mouth.
• A runny nose, sneezing and itchy eyes.

More serious symptoms of pollen food syndrome are less common but include:

• Stomach pain or nausea.
• Vomiting.
• Difficulty breathing due an allergic reaction.

If you or someone else experiences these more serious symptoms, then medical help should be sought as soon as possible.

Oral Allergy Syndrome Treatment

Most symptoms of oral allergy syndrome are mild and will subside on their own, without the need for medical treatment. You can ease an itchy mouth or mild swelling by stopping eating the food that’s causing the symptoms and drinking water to wash away any residue left in your mouth. Like hayfever, taking an antihistamine tablet can also help to reduce any discomfort felt within half an hour or so.

If your symptoms don’t improve after an hour, or they seem to be getting worse, then seek medical advice by calling your GP or contacting the NHS on their 111 advice line.

What to do When Having an Allergic Reaction to Food

In rare cases, someone may experience a severe allergic reaction or anaphylactic shock in response to certain foods. In these instances, an ambulance should be called straight away.

If the person knows they have an existing food allergy, then they may carry an auto-injector, such as an EpiPen, Jext Pen or Emerade Pen, in which case you can locate it for them and help them to administer it.

In all situations, if someone is having an allergic reaction to food, you should do your best to reassure them and keep them calm and comfortable until further help arrives.

Looking to Learn More?

Do you work in the food industry and need to understand more about food allergies and how to respond in an emergency? Our Food Allergen Awareness Training will help you develop the knowledge you need to keep your customers safe.

In this article, you’ve learnt about the common causes and symptoms of oral allergy syndrome. Pollen food syndrome triggers a similar response by the immune system as hayfever, so the symptoms are usually mild and can be easily treated at home. We hope you’ve found this article helpful!

Further Resources: 

• What is Food Hypersensitivity?
• Food Allergy Awareness Quiz
• What are ‘Allergy Free’ Foods?

The post Recognising Oral Allergy Syndrome (Pollen Food Syndrome) appeared first on The Hub | High Speed Training.

Since the pandemic, the Community Champions scheme has continued, and volunteers continue to work alongside local councils, this time with a focus on improving overall communication, services and conditions in local, disadvantaged communities.

In this article, we’ll look at what it means to be a Community Champion, what the key roles and responsibilities are and how to become a Community Champion if you’re keen to take up a new challenge.

What is a Community Champion?

A Community Champion is someone who volunteers within their own local community to promote and enhance people’s wellbeing. They’re sometimes known as a ‘health champion’. It might mean championing healthy living, improving mental wellbeing or attaining better living conditions for their peers. These communities are usually disadvantaged for some reason, perhaps due to poverty, a lack of native English speakers or high levels of unemployment.

Community Champions are generally people with life experience in the community that they represent – perhaps they’ve grown up there or have lived or worked there for many years. They’re likely to have good social networks in the area and can tap into these connections in order to improve services and address barriers.

It’s important that the Community Champion for an area has real insight into that community’s specific needs. They’ll need local knowledge of an area, including a good understanding of the thoughts, feelings and concerns of local people, as well as their cultures, faiths and backgrounds.

The main aim of a Community Champion is to address inequalities in disadvantaged communities and be the agent of change, acting on their behalf. They are particularly effective in areas where trust in the authorities is low and often act as a bridge between the two.

This is particularly important in areas where there is a high population with low educational attainment, as this is a known link to health inequality.

Roles and Responsibilities of a Community Champion

A key role of a Community Champion is being the interlocutor between service providers and service users. Essentially, a Community Champion is there to open up and maintain the dialogue between the people in the community and the services provided to them. For example, communicating with the local council in order to improve recreational facilities, passing on important health messages from the local government or speaking with charities to open a new food or clothing bank.

Some Community Champions already hold a similar role in other areas of their life. For example, healthcare champions work to identify gaps in healthcare organisations so that services can be improved. Other people may be ‘champions of change’ in their workplaces and actively work to improve employee wellbeing and gender equality or they could be members of their local Neighbourhood Watch Network. These people are often a natural fit for the role of Community Champion.

Looking to Learn More?

Take a look at our range of online Safeguarding Courses if you’re planning to volunteer with children, or adults with care and support needs, in your community.

Other important roles and responsibilities of a Community Champion are:

• Being in-touch with their community and alert to their needs. A good Community Champion is able to identify what provisions are already in place and how effective they are, then establish what new services are required, depending on those local needs.
• Increasing awareness, understanding and knowledge, both within members of the community and between communities and their local authorities. They help local councils understand the real needs of the communities they represent.
• Undertaking successful outreach and engagement – getting local people actively involved.
• Empowering local people to take part, have their voices heard and recognise that their concerns, hopes and needs are listened to and taken seriously.
• Addressing health inequalities in both the short-term and long-term. For example, encouraging the community to get COVID-19 and flu vaccines in the short-term and promoting healthy living in the long-term.
• Working with Community Champions from other areas to ensure cohesion and share tips and advice.

How to Become a Community Champion

To become a volunteer Community Champion for your local area, you’ll first need to get in touch with your local council to see what opportunities are available. Try your council’s website to see if they’re actively recruiting Community Champions and for details on how to apply. Some local charities also advertise for volunteer Community Champions to help promote their cause.

To volunteer as a Community Champion, you need to be at least 18 years old and live or work in the area you want to represent. No previous job experience or volunteering experience is required, as any required training will be provided on the job. If your application is successful, you’ll be invited to attend a discussion with your local council or charity and will likely have to undergo a DBS check.

Whilst no previous experience is required, it’s a good idea to build up your CV with examples of transferable skills that you can bring to the role. You could also look at getting a related qualification, such as the RSPH Level 1 or 2 Award in Understanding Health Improvement or High Speed Training’s Communication Skills course.

There is no minimum number of hours you’re expected to commit to the role of Community Champion, as the position is entirely voluntary. Some councils may specify a preferred number of working hours per week, such as 2-3 hours, or ask you to sign up for a set time period, such as 6 months. This is to ensure both you and the council get the most benefit from the role.

In this article, you’ve learnt more about the Community Champions scheme, including the role of a Community Champion, the responsibilities involved and how to apply for the programme. We hope you’ve found the information useful.

Further Resources

• What is Social Prescribing in Health and Social Care?
• Champions in Healthcare: Role and Responsibilities 
• What is the Role of Active Participation in Health and Social Care?

The post Community Champions: Role and Responsibilities appeared first on The Hub | High Speed Training.

Looking to Learn More?

Our Workplace First Aid and Paediatric First Aid Training are suitable for staff members who wish to learn new first aid skills and gain an awareness. We also offer First Aid at Work (FAW) Refresher and Emergency First Aid at Work (EFAW) Refresher which are intended for qualified first aiders who need to maintain their existing first aid skills.

How Many First Aiders Are Required By Law?

By law (the Health and Safety (First-Aid) Regulations 1981), employers must make sure they provide adequate and appropriate first aid equipment, facilities, and personnel in the workplace. However, what is adequate and appropriate is quite vague and it can be difficult to know how to ensure you are legally compliant. Therefore, in order to ensure you do have the adequate number of first aiders in your organisation, you should carry out a first aid needs assessment.

How to Carry Out a First Aid Needs Assessment

Carrying out a first aid needs assessment may seem a daunting challenge but it really doesn’t need to be. The purpose of a first aid needs assessment is to ensure there are suitable provisions in place in case of an accident or incident. While it isn’t a legal requirement for the first aid needs assessment to be written down or formal, keeping a written record is recommended. As an employer, you can use this assessment to demonstrate to an HSE or local authority inspector how you decided what level of first aid provision is required.

When carry out a first aid needs assessment, consider the following points:

• What type of work is carried out?
• Does the workplace have low or high level hazards?
• Has there been a history of accidents at the workplace?
• Do you have any lone workers?
• How big is your workforce?
• Does your workforce stay onsite or work remotely?
• Are your workers in full time or part time jobs?
• What is the nature of the workforce? E.g. young workers, employees with disabilities or particular health problems, or trainees.
• Is your workplace within easy distance and access for the emergency services?
• Do you have a large number of visitors to the workplace?

When carrying out your first aid needs assessment, remember to take into account the practicalities of day to day work. For example, if you decide you only need one first aider, what do you do if that person goes off sick or is on holiday? Do you have someone in their place that is trained to the same level? Think about whether people regularly visit your workplace. If you work in an organisation that has a lot of visitors onsite, then it is advised that you are able to treat them should a situation arise.

High hazard workplaces, such as construction sites with dangerous machinery, will likely require qualified first-aiders who have completed additional training for first aiders to respond to injuries resulting from special hazards. Having carried out a first aid needs assessment of your workplace, you will be able to determine what level of provision is required.

Looking to Learn More?

Our article on How to Conduct a First Aid Needs Assessment provides a free downloadable template that you can use in your workplace.

Note, however, that the HSE no longer approve courses themselves. If qualified first aider are needed, you should ensure they take appropriate training. The means of assessment should include a practical assessment and, at the end of the training, participants should gain a certificate in First Aid at Work (FAW) or Emergency First Aid at Work (EFAW). To remain a qualified first aider, they must take FAW or EFAW requalification practical training every three years. It also recommended that they keep their skills up to date by taking refresher training every year. We offer both First Aid at Work (FAW) Refresher and Emergency First Aid at Work (EFAW) Refresher training.

How Many First Aiders Do I Need In My Workplace?

Having carried out a first aid needs assessment, you are now in a place to understand how many first aiders are required in your workplace. As was explained earlier, there is not a legal set number of first aiders that you need at work.

Low-Risk Workplaces

The HSE recommends that if work activities are low level hazard (e.g. office or shops) and there’s fewer than 25 employees, only one appointed person as a minimum may be suitable and a first-aider may not be required at all. If the number of employees in this scenario increases to between 25 and 50, then at least one EFAW first aider is needed. If more than 50 people are employed, then at least one first aider trained in FAW for every 100 employed is needed.

High-Risk Workplaces

If a workplace has higher level hazards present (e.g. food processing or chemical manufacture), then at least one appointed person is required if there are fewer than five employees. For 5 to 50, at least one first aider trained in FAW or EFAW (depending on the type of injuries that may be sustained) is suggested. When the number of employees exceeds 50, at least one first aider trained in FAW for every 50 employed.

Hybrid Working

Over recent years, it’s become more common for people to split their working hours between the traditional workplace and their homes, perhaps working three days in the workplace and two days from their home office. The need for first aiders in the workplace hasn’t changed, however, and it’s vital that you still have an adequate and appropriate number of trained people on-site whenever people are working there. Ideally, there should be at least one appointed person available in the workplace at all times. If the usual first aider is working from home, then a replacement first aider should be appropriately trained to cover the workplace whilst they are away.

A hybrid working policy should include details of who the appointed first aiders are and how their presence in the workplace will be managed so that there’s always a qualified first aider on-site. This may require more employees to be trained in first aid to ensure there are enough people to enable coverage on all days of the week. Bear in mind that the more employees present on-site, the more trained first aiders you will need, as detailed above.

Do I Need an Appointed Person?

If your first aid needs assessment shows that you do not need any first aiders, then you must have an appointed person as a minimum. This person is in charge of first aid arrangements, such as calling the emergency services when required and maintaining first aid equipment. They do not need to have undertaken first aid training, though an awareness level is advised.

An appointed person may also take charge of arrangements if there is only one first aider and they are absent due to unforeseen circumstances, e.g. sickness. However, if there are an adequate number of qualified first aiders, an appointed person is not necessary.

In this article, you’ve learnt how many first aiders you need in the workplace, whether you work in a small office, large worksite or practise hybrid working. We hope you’ve found the information useful.

Further Resources:

• Workplace First Aid Quiz
• Guidance for First Aid Kits in the Workplace
• Workplace Health & Safety Quiz
• HR Guide to Health & Safety – PDF Template
• First Aid Qualifications: The Difference Between FAW and EFAW
• What are the Responsibilities of a First Aider?
• Online Workplace First Aid Training

The post How Many First Aiders Do I Need In My Workplace? appeared first on The Hub | High Speed Training.