About the Society
The Society was established in 1979 by a group of professional people who recognised the need for an organisation to cover the interests and views of everyone involved in food hygiene in its widest application throughout the food chain. The philosophy of the Society is to help all disciplines involved in the food industry by providing a forum for discussion and an opportunity for people with similar ideas, concerns and viewpoints to meet, either in person or through Society communications. As an independent, voluntary body with only the members' interests as the driving force, the Society is in a unique position to represent all facets of the food industry.
Who are the Society's Members?
The membership includes a cross-section of people from food organisations and their suppliers. The Society brings together food manufacturers, retailers, caterers, Environmental Health Officers, suppliers to the food industry, consultants, research organisations, training bodies and students.
What the Society does
- Aims to improve standards in the industry by disseminating hygiene information.
- Provides an informal advisory service for it members to help managers, supervisors and food handlers.
- Works to get proper recognition for the science of Food Hygiene and to ensure that everyone who practises it is competent, qualified and well informed.
- Encourages and advises on training to promote good hygiene standards and practices.
- Plays an active role in assisting the food industry to meet relevant legislation.
- Establishes links with other professional institutions.
- Runs a varied programme of events for its members, including symposia, workshop sessions, lectures and an Annual Luncheon.
- Provides information and communication through its website.