Advanced food hygiene techniques used which
will improve your catering standards.
Employees are at risk from canteen, vending machine
and water dispenser poor microbiological quality.
When your suppliers are left checking their own
standards and they get it wrong remember it is you the
employer who has the duty of care and is ultimately
held liable for employee welfare!
Complete Supply Solutions Ltd will help you ensure
your employees welfare.
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 A culture of E.coli.
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2009 - An outbreak of E.coli confirmed in the Wrexham area.
2009 - A further outbreak of E.coli confirmed in the Wales area.
Remember your caterer has a vested interest in ensuring YOU don't independently monitor standards because
anything found could risk their catering contract!
As an employer you have a common law duty... So what independent checks do you have in place?
To understand workplace food poisoning risk and its full impact on your business please use the scroll bar for further detail below. Its about much more than simple kitchen hygiene.
Workplace food poisoning; employee food poisoning risk. How safe are you?
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The FSA (Food standards agency) estimate 850,000 cases of food poisoning every year but most don't make the headlines. It goes without saying that each unreported case is still extremely unpleasant for everybody directly involved!
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Find out if your kitchens, canteens, vending machines, water dispensers carry pathogens like E.coli and Salmonella! We check microbial quality standards using advanced food hygiene techniques including laboratory testing, temperature control and food hygiene monitoring.
Reduce your risk by statistically benchmarking employee welfare, we cover everything from your caterers to the vending suppliers and water dispensers.
Moving away from workplace catering and kitchen hygiene we also check your showers or little used site water feeds completing the relevant tests for Legionella. The importance of these tests with reference to your employer liability should not be underestimated.
Laboratories
The Laboratories quality system is accredited to British / European Standard BS/EN 17025 and has held UKAS accreditation for microbiological water testing since 1997.
UKAS accreditation certificate copies are supplied with all employee welfare standards assessments
("UKAS" The United Kingdom Accreditation Service)
Equipment used
“Incorrect” temperature control is a major contributor to workplace food poisoning; with temperature being so important it’s crucial to ensure any workplace catering inspection data is accurate. Our equipment is supplied by a leading international manufacturer of high quality precision thermometers for the food and pharmaceutical industries, they are ISO9001:2000 Compliant.
Our thermometers and probes are fully maintained and certified on an annual basis by UKAS accredited temperature and humidity calibration laboratories.
UKAS Certificate copies are supplied with your employee welfare assessment.
Assessment certificates
Aside from the UKAS copies outlined above we issue framed certificates confirming your assessment and laboratory testing. These are supplied along with your completed report, full recommendations and statistical benchmark score for all tested areas.
The certificates clearly demonstrate that your business takes employee welfare and food hygiene monitoring very seriously and is doing everything possible to combat poor microbial workplace standards.
Displaying a certificate gives a clear message to your employees and your caterer/ operated vending supplier:
1. For your employees; that you are proactively looking to supply the best possible employee welfare &
workplace catering standards.
2. For your caterer contracted or in-house/ operated vending supplier; certificates remind your
suppliers that random food hygiene monitoring, independent employee welfare assessments are being
carried out.
You maintain consistent standards as they won't know when the next test will take place.
Food poisoning and assessment summary
To summarise; workplace food poisoning rarely occurs because of a single isolated mistake. Workplace food poisoning results from management failing to identify hazards and/ or failing to control these hazards:
| 1. The contamination of high-risk food |
| 2. The multiplication of bacteria within the food |
| 3. The survival of bacteria within the food |
Controlling these hazards breaks the chain and prevents workplace food poisoning.
As the employer “you” have a common law duty and are held liable for employee welfare irrespective of local catering arrangements.
Can you demonstrate due diligence, have you done everything possible to reduce both employer and employee welfare vulnerability?
The first simple step is to establish your sites statistical benchmark score.
Please complete the form on the Contact us page; we will arrange your free site survey. Alternatively our dd telephone number is 0151-929 3273.
