Re: Adult Training

>
> Why are you seemingly seeking to expand what was said way beyond what
> was (I believe) intended?
>
I'd be very careful about going down the road of offering specific courses
that are not yet required. That sets precedents and opens the doors to
outside control. Having had conversations with Environmental Health Officers
I know that if they could they would insist on food hygiene regulations
being imposed in full on anyone preparing food for anyone outside their own
family group.

As a small example, we now have to have thermometers to prove that our
fridges and freezers are working properly, despite the fact that they
already have thermometers as standard. The fact that none of the
thermometers are calibrated is irrelevant. We also have meat
thermometers - different ones for different products, for meat to be cooked
the interior has to reach 80 degrees (which rules out rare or medium stakes
and medium cooked lamb), plus a selection different chopping boards etc.
They wanted to insist on all cooking staff wearing whites, gloves, hairnets
etc, even for a BBQ!

The Health and Safety side. Well it doesn't matter what you did or where you
did it. Here is a fact, if a campsite is a place of employment, as most
County sites are becoming, then full HSE regulations can be applied to the
site and everything that happens there, and will be in the event of an
accident. So, by the book, if you are working on a full scale pioneering
structure, you will need Hi-Vis jackets, safety boots, gloves, hard hats, a
clearly defined work area, anti-climb fencing. Every item if lifting
equipment has to be certified and supervised by a competent person. In fact,
overloading lifting equipment is an offence. So next time you have 12 adults
hauling on a 5:1 pulley rig to tension a hawser, better hope that nothing
gives way because there is a good chance that you will have overloaded the
block and tackle.

I'm not expanding anything, all I am saying is be very careful about opening
those particular Pandora's boxes. Yes, it seems perfectly logical to give
instruction of food hygiene and health and safety issues, but where it all
leads to is prohibition. We're damned lucky that we don't have to date stamp
all food items stored in our freezer. Damn it, the last thing we need is
more restricting rules and regulations. How about no-one within 2 metres of
a hot surface.

Now you go and get on your high horse, attack me if you like, but I've been
lectured by alleged experts on food hygiene at Scouts, and they were so out
of date and had such bad practices that they ought to have been locked up
for perpetuating the myths and poor ideas they forwarded. The alternative is
to get an real expert in, and any expert worth his salt will be forced to
advise to the letter of the law for to do otherwise would be unprofessional,
and could render him liable if his expert advice were found to be wanting.
You of all people must know that. After all, if we play by the book we are
protected. Let's not write that particular book yet. That's all I am saying.
It will come in its own good time anyway.

Oh, and yes, I am qualified to comment on food hygiene.

Ewan Scott


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