Email News letter
For our Tops Tips and news

About

A little bit about me: I am an Accredited Associate Member of the CIEH & have been a CIEH trainer and study centre for over 17 years. I have delivered courses for both the public and private sector, for large groups & complex businesses to small artisan food producers on a one-to-one basis, whichever suits the needs of my clients and candidates. A priority of my training provision is to tailor the course content and delivery to meet client requirements for those with different experience, learning speeds and languages. That way the training message remains relevant and candidates leave motivated to make a difference on their return to the workplace. The inclusion of plenty of work-based activities means that there’s only a limited risk of ‘death by PowerPoint’!
With the long awaited, but now imminent, arrival of the new CIEH work-based learning products the future of flexible training courses set according to the individual client or learner’s needs and tailored to their pre-training base knowledge, is looking very bright.

My experience, in brief:

Prior to diversifying into training my working experience started with a catering management qualification, achieved in 1980, and subsequent employment as a manager for 2 of the largest contract catering providers in central London. After several years of practical management experience I progressed into a business development role negotiating support services contracts for both commercial companies and latterly NHS Trusts across the UK.

I have also worked as an independent consultant gaining experience advising small independent & Artisan food producers, large commercial ventures, NHS Trusts and facilities management companies. These projects have ranged from small operational & practical issues to large Private Finance Initiatives involving the development and compilation of Service Quality Plans, Method Statements, Codes of Practice, Food Safety Manuals and HACCP systems. This experience not only enables me to give advice and guidance to chefs, managers and employers on a practical level and identify with the issues trainees may experience in the workplace, but also has provided me with a good insight into what life is like on the other side of the fence when you are trying to please and impress the enforcement officer.

The food safety, food allergens and health and safety training courses I offer are accredited by the CIEH (Chartered Institute of Environmental Health) who are the field leaders and highly respected so clients and candidates alike can be confident that our course content meets, and usually exceeds, the legal training standard.

I am based on the Hertfordshire / Essex border and am well placed to deliver across Hertfordshire, Essex, East Anglia and further afield if required.

JTC Terms & Conditions
JTC Complaints Procedure.pdf

Tel: 01279 722235
Mobile:07711 849132
Email: jill@jilltaylorconsulting.com

Base Camp:
Sawbridgeworth, East Hertfordshire.

Comments are closed.

Food Safety

Courses to serve all sectors and applications

“Quality training is an investment that protects staff, business and a company or organisation’s reputation” Proper instruction and/or training of food handlers in food safety is a legal obligation and businesses and organisations must ensure that employees have the skills to ensure the health and well-being of the customers they serve. To assist clients to comply with these legal requirements JT Consulting offer a range of Food Safety training provision accredited by the CIEH to meet the expectations of clients, candidates and environmental health officers.

Health & Safety

Protecting you physically, legally and financially!

It is a legal requirement for all employers to ensure that work practices and premises comply with current Health and Safety legislation and to provide appropriate information, instruction, training and supervision to ensure the health and safety of their employees. In certain situations, health and safety training is particularly important, e.g. when people start work, on exposure to new or increased risks and where existing skills may have become rusty or need updating.

Allergens

Keeping customers safe from food allergens!

It is estimated that 21 million people in the UK suffer from an allergy, up to 8% of children & 2% of adults are diagnosed with a food allergy. Food businesses must ensure that the food they prepare, serve or sell is safe to eat: food allergens are a food hazard therefore they must be managed accordingly. Under the new Food Information Regs 2014, food business operators have to provide complete and correct food allergen information to customers and all staff need to be aware of the issues associated with food allergies and intolerances. It is no longer legally compliant to say "all our foods may contain".