FCSI UK and Ireland members get educated on fire suppression and BIM

FCSI UK and Ireland chair Julian Edwards addressed attendees on the topic of acrylamide regulations.

More than 40 FCSI UK and Ireland members attended the consultant society’s latest educational event last month.

Held at The Law Society offices in London, the event is the fourth ‘education day’ to be organised by the FCSI with the aim of keeping its members informed about key industry issues, new legislation and developments in the foodservice sector.

Beginning with a keynote presentation from MCA Insight regarding its latest market research reports, the day also included presentations from Ansul/Johnson Controls, FCSI UK and Ireland chair Julian Edwards and CESA.

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Providing attendees with market and consumer insights, market analysis, and key market trend reports for the year ahead, Aleisha Hutton of MCA Insight highlighted the main findings of two new MCA reports: “The Eating Out In The UK Report 2018” and “The Menu and Food Trends Report 2018”.

Valuing the UK Eating Out Market at £89.4bn, the Eating Out in the UK Report highlighted how declining consumer visit frequency was “dragging down” implied market growth. While key trends highlighted in the Menu and Food Trends Report included the growth in demand for vegetarian and vegan menu options and the popularity of Middle Eastern, Asian and South American food.

Chris Prideaux and John Hunt of Ansul/Johnson Controls provided attendees with an in-depth review of new British standard ‘EN16282 (Equipment for Commercial Kitchens) – Part 7 Installation & Use of Fixed Fire Suppression Systems’. Covering the key areas of risk assessment, third party approval, maintenance and servicing, and fire demonstration, Ansul Restaurant Systems account manager, John Hunt, explained why this new fire suppression standard should be adopted as best practice and gave practical guidance on how to do so.

Regulation was also the theme of the next presentation, delivered by FCSI UK and Ireland chair, Julian Edwards. His presentation provided an overview of April 2018 regulations which cover the production of acrylamide by UK food businesses. It provided a definition of acrylamide, listed key food ingredients including bread, cereals, potatoes and coffee which are affected, and explained why it is so important to remove acrylamide from food. Edwards’ presentation also explained which organisations will be affected by the new regulation and provided some best practice with regard to acrylamide reduction.

Finally, Keith Warren of CESA provided a comprehensive summary of the topics covered by the recent ‘BIM Information Day’ organised by CESA, CEDA and the FCSI UK and Ireland for their members. Warren summarised the key findings of CESA’s national BIM survey. He then went on to explain how CESA and the FCSI are working in partnership to drive the adoption and further development of BIM within the foodservice sector.

The day then concluded with networking and drinks for all attendees.

Edwards commented: “Our education days are proving incredibly popular with all of our members. They provide essential updates on key topics and give members an opportunity to network with friends and colleagues. An extended programme of education days is now being planned for 2019.”

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