Annual Report

2018/2019

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CCOONNTTEENNTTSS

CONTENTS 3

CHAIR’S REPORT 4

VICE CHAIR AND TRAINING 4

MEMBERSHIP AND SUPPORTING COMPANY MEMBERSHIP 5

TECHNICAL 5

BREAKFAST CLUB 6

SOFHT FOCUS…………………………………………………………………………….….…..6

EXTERNAL ORGANISATIONS 6

TREASURER’S REPORT 6

FINANCIAL STATEMENTS FOR THE YEAR 7

The Directors Report 7

Income and Expenditure Account 7

Balance Sheet 8

Notes to the financial statements to the year ended 31 March 2019 9

The following pages do not form part of statutory financial statements:

Detailed Income and Expenditure Account 11

Chartered Accountants’ Report 12

DIRECTORS and ADMINISTRATION 14

Board of Directors 2018/19 14

SOFHT Administration 14

FELLOWS & CHAIRMEN 15

DIRECTORS ATTENDANCE Appendix I 16

DIRECTORS EXPENSES Appendix II 17

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CHAIR’S Report – Fiona Kibby

SOFHT is there to support the wide industry sectors and the huge range of people who work across the industry. Our purpose is to ensure that all those who need it, can access support and information that promotes better hygiene and safety in the food industry. This year has seen a new focus on allergens in food, through tragic circumstances and we have been able to use the expertise and experience of our members to listen to the concerns of allergy sufferers and support consultations, and technical discussions on the topic. Our membership has continued to be strong with new Supporting Company Members this year, Caterers Choice, Hygiene Improvement Solutions and Hillbrush. We are grateful for their support and look forward to working collaboratively with them over the coming year. We also hosted our main events of the year very successfully. With a new Summer Lecture event which was successfully hosted by the Council in Warwickshire. We are looking forward to seeing this event develop year on year. Our November Lunch and SOFHT Awards was hosted in a new location. This proved to be a huge success with Kate Quilton and the Brewery, London and some revitalised award categories. We have continued to be active on social media and have found this to be a useful way to keep in touch with our members and followers. We have enlisted the support of Council members to be able to respond better to media enquiries and opportunities. This year we have started to work with a new PR agency – Zen Communications. We are looking forward to seeing how they can modernise the way we work to find new ways to connect with our membership and reach out to new people across the industry. Media Activity 2018/19

• Rip Off Britain – BBC 1 – Food Hygiene Ratings

• Food Unwrapped – Channel 4 - Cross-Contamination via Double Dipping

• Breakfast Programme - BBC Radio Surrey - Food Hygiene Ratings; EHO Visits

• Morning Programme - BBC Radio London - Food Hygiene Ratings

• Panorama – BBC - Food Business Registration Law

VICE CHAIR & TRAINING SERVICES Report – Peter Littleton

In my first year in this role for The Society of Food Hygiene and Technology I have been reviewing SOFHT’s purpose and strategy with the Council members. We have reviewed the events programme and are keen to develop a forward thinking plan for events that will work for our members over the coming months. We are very clear on keeping to our core topics and serving the food industry and those who support it with practical access to good speakers on relevant topics, networking and information to help us all in our day to day activities. We have also analysed our Membership offer and have set out to simplify and clarify the membership levels. We consider ourselves to be unique in being able to offer a membership that would suit all that wish to be part of our SOFHT family, regardless of qualification or experience.

The Society’s Training Academy continues to develop both our reputation for high quality, cost effective training along with the range of training opportunities available to our members. The new courses introduced in 2018 included “Training to Train”, “Automated Cleaning” and the highly topical “Leading and Managing a Positive Food Safety Culture” which, alongside favourites such as the Carousel Level 4 in Food Safety, have further raised the profile of The Society’s Training Academy.

The inclusion of the Highfield Awarding body in the redevelopment of the Level 2 Food Safety trainers pack was completed ensuring the high quality, consistency and relevance of this vital tool in the trainers pack. The dual branding with Highfield also helps to strengthen the credibility of SOFHT’s training materials.

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The 2019 prospectus has been launched and is available on the SOFHT web-site which includes a breakdown of the content for each course. Our most popular offerings remain “ Internal Auditing”, “Microbiology for non-microbiologists” and “Food Labelling” with the aforementioned “Leading and Managing a Positive Food Safety Culture” joining this elite club as a consequence of the implementation of issue 8 of the BRC food safety standard. To cater for those who are unable to attend our dedicated training facility at Middleton House Farm we also offer a suite of e-learning courses to enable effective training to be undertaken on-site.

MEMBERSHIP & SUPPORTING COMPANY MEMBERSHIP REPORT – Alan Lacey

We look forward to some new developments to our membership benefits and I’d like to thank all of our members for their ongoing support.

TECHNICAL REPORT – Sue Riley

The second forum is planned for May 2019, with a guest speaker from the BRC, the subject for discussion will be the ‘BRC Global Food Standard for Food Safety Issue 8’. With particular focus on the two areas of significant change in the standard – developing food safety culture & environmental monitoring programmes. Participants will be able to share experiences of implementation and discuss best practice. SOFHT is now signed up as an ‘engagement’ partner for the Courtauld Commitment 2025 and attended the annual signatory summit in January 2019. Support with taking action on food waste is a subject that members have expressed an interest in & this partnership allows us to provide up to date information & guidance via the website. 2019/20 will see the introduction of a SOFHT Technical Committee, this will bring Technical Managers across Retail, Manufacturing & Food Service together to discuss relevant issues, e.g. allergen labelling and agree appropriate actions for SOFHT and its members. The Technical Helpline continues to be a resource well used by members, enquiries cover a range of technical & legal subjects and come from all of the membership base.

Once again, I’m pleased to report that membership remains buoyant and we’ve had some new additions to our group of Supporting Company Members with Caterer’s Choice, Hillbrush and Hygiene Improvement Solutions joining this year. This further demonstrates the diversity of our membership profile which makes our organisation very special. Our SCM meetings at the National Liberal club have featured a wide range of guests and speakers, most recently, Professor Christopher Hodges who spoke about Ethical Regulation and Enforcement – a key interest for anybody operating a business.

The bi-annual SOFHT Legislation Forums, which are free to members, have been re-named as Members’ Forums for the 2018/19 programme. This was to acknowledge that whilst legislation remains an important issue for SOFHT members there are other industry trends, emerging issues and hot topics that members might benefit from expert guidance & discussion on. In line with this decision, the subject of the October 2018 forum was ‘The Impacts of Technology on Food Safety’ with an overview on the types of technology available and the risks/benefits of adopting/not adopting. The session was well attended and we received very positive feedback.

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BREAKFAST CLUB REPORT – Sukhbir Kaur

There are three breakfast clubs in the pipeline at the moment:

• Changes in allergen legislation

• Supplier risk assessment

• Food safety and quality culture Many thanks to Su and the Office for continuing to support running of the breakfast clubs and doing the admin work.

SOFHT FOCUS REPORT – Dianne Waite

EXTERNAL ORGANISATIONS

The Society of Food Hygiene and Technology are members of The Foundation of Science & Technology. The Society is also a supporting organisation to the Food & Drink Federation’s Foodlink. The Society promotes National Food Safety Week.

TREASURER'S REPORT - Mike McCorkell

Operating expenses in the year were within budget. We did incur some ‘one off’ costs (approximately £3,000 of legal and professional fees) relating to potential relocation of SOFHT premises driven by the HS2 project.

The Society reported a deficit of £18,096 in the 2018/19 financial year.

The aim for the year was once again to operate a balanced budget and re-invest income in activities for members. The deficit for the year was driven by income falling short of the level targeted by the budget and the level experienced in prior year. Turnover was £248,127 (prior year £262,925).

Challenges were faced in achieving the budgeted income level against a back-drop of many businesses reducing discretionary expenditure including marketing and training. This reinforces the need for the Society to remain relevant to industry needs and continually demonstrate its benefit to members, individual and corporate. The 2019/2020 budget and planned activity for SOFHT reflect this.

Breakfast clubs have received a mixed response in the year 2018/19. Six clubs have been successfully run till April 2019. Some of the clubs such as Clostridium, Sugar-Sweet Poison, Cyber Security and Mandatory Acrylamide Testing had really good feedback, others received a mixed response. It is all about getting the subject right, running at the right time and securing a good speaker. It takes time and planning to get hold of the right speaker.

SOFHT Focus continues to be a popular publication, published quarterly along with the Annual Lunch Special Edition. We welcomed Rick Pendrous to the production team and as a result have seen significant improvements in both the efficiency of production and the quality of articles. We continue to work in partnership with Maple Rock Design who deliver a great job in managing the layout, design and publishing of the SOFHT Focus. We are continually looking for ways to develop this publication and share it more widely.

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There is potential for this cost to be recompensed in whole or part. As repayment is uncertain, these costs have been taken in 2018/19 income and expenditure account. Having made a larger surplus than planned (£14,737) in the previous year Council remain confident that the Society is in solid financial health. We held £109,209 in cash across our bank accounts at 31 March 2019 and net assets on the same date of £65,313. Maintaining cash and net assets around this level is desirable and the Society has set a balanced budget for 2019/2020.

THE SOCIETY OF FOOD HYGIENE AND TECHNOLOGY (A company limited by guarantee)

DIRECTORS’ REPORT The directors present their report and the financial statements for the year ended 31 March 2019.

PRINCIPAL ACTIVITY The principal activity of the company during the year was to promote the production, distribution and sales of safe and wholesome food, by communications within the food and associate industry.

DIRECTORS The Directors who served during the year were: Mr A Lacey Mr I Booth (Company Secretary) Mr J Rigarlsford Mr P Shaw (resigned 20 June 2018) Ms F Kibby (Chair) Dr K Middleton-Gell (resigned 20 June 2018) Mr N Sayamoni (appointed 20 June 2018) Mrs S Kaur Mr G Dennis Mr P Littleton Mrs D Waite Mr M McCorkell (Hon Treasurer) Ms S Riley (appointed 20 June 2018) Small companies note In preparing this report, the directors have taken advantage of the small companies exemptions provided by section 415A of the Companies Act 2006. This report was approved by the board on 8 May 2019 Registered office: Signed by order of the directors The Granary Middleton House Farm Tamworth Road Middleton Staffordshire. B78 2BD I Booth, Secretary Approved by the directors on 8 May 2019

Income and Expenditure Account For the year ended 31 March 2019

Note 2019 2018 £ £

Turnover 248,127 262,925 Administrative expenses (266,347) (248,188) Operating (deficit)/surplus (18,220) 14,737 Interest receivable and similar income 124 49 (Deficit)/surplus before taxation (18,096) 14,786 Tax on (Deficit)/surplus - 16 (Deficit)/surplus for the financial year (18,096) 14,802

There was no other comprehensive income for 2019 (2018:£NIL).

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The notes on pages 9 to 11 form part of these financial statements

Balance Sheet For the year ended 31 March 2019

Note 2019 £

2018 £

Fixed Assets

Intangible assets Tangible assets

4 5

8,874 4,711 13,585

9,860 3,308 13,168

Current Assets

Debtors; amounts falling due within one year

6 65,673 36,025

Cash at bank and in-hand 109,209 137,667 174,882 173,692 Creditors: Amounts falling due within one year 7 (123,154) (103,451) Net Current Assets

51,728

70,241

Net Assets Capital and Reserves Profit and loss account

65,313

65,313

83,409

83,409

The directors consider that the Company is entitled to exemption from audit under section 477 of the Companies Act 2006 and members have not required the Company to obtain an audit for the year in question in accordance with section 476 of the Companies Act 2006.

The directors acknowledge their responsibilities for complying with the requirements of the Companies Act 2006 with respect to accounting records and for the preparation of financial statements. The financial statements have been prepared in accordance with the provisions applicable to companies subject to the small companies’ regime and in accordance with the provisions of FRS 102 Section 1A – small entities. The financial statements were approved and authorised for issue by the board and were signed on its behalf on 8 May 2019 by: M McCorkell, (Hon Treasurer) Director The notes on pages 9 to 11 form part of these financial statements.

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NOTES TO THE FINANCIAL STATEMENTS FOR THE YEAR ENDED 31 MARCH 2019

1. General Information

The Society of Food Hygiene and Technology is a private company limited by guarantee incorporated in England. The address of the registered office and principal place of business is The Granary, Middleton House Farm, Tamworth Road, Middleton, near Tamworth, Staffordshire. B78 2BD.

2. Accounting Policies

2.1 Basis of preparation of financial statements The financial statements have been prepared under the historical cost convention unless otherwise specified within these accounting policies and in accordance with Section 1A of the Financial Reporting Standard 102, the Financial Reporting Standard applicable in the UK and the Republic of Ireland and the Companies Act 2006. The financial statements are presented in Sterling (£). The following principal accounting policies have been applied:

2.2 Revenue Revenue is recognised to the extent that it is probable that the economic benefits will flow to the Company and the revenue can be reliably measured. Revenue is measured as the fair value of the consideration received or receivable, excluding discounts, rebates, value added tax and other sales taxes. The following criteria must also be met before revenue is recognised: Rendering of Services Revenue from a contract to provide services is recognised in the period in which the services are provided in accordance with the stage of completion of the contract when all of the following conditions are satisfied.

• The amount of revenue can be measured reliably;

• It is probable that the Company will receive the consideration due under the contract;

• The stage of completion of the contract at the end of the reporting period can be measured reliably; and

• The costs incurred and the costs to complete the contract can be measure reliably.

2.3 Intangible assets Intangible assets are initially recognised at cost. After recognition, under the cost model, intangible assets are measured at cost less any accumulated amortisation and any accumulated impairment losses. All intangible assets are considered to have finite useful life. If a reliable estimate of the useful life cannot be made, the useful life shall not exceed ten years.

2.4 Tangible fixed assets

Tangible fixed assets under the cost model are stated at historical cost less accumulated depreciation and

any accumulated impairment losses. Historical cost includes expenditure that is directly attributable to bringing the asset to the location and condition necessary for it to be capable of operating in the manner intended by management.

Depreciation is charged so as to allocate the cost of assets less their residual value over their estimated

useful lives, on a reducing balance basis. Depreciation is provided on the following basis:

• Furniture and equipment - 20% reducing balance basis The assets’ residual values, useful lives and depreciation methods are reviewed, and adjusted

prospectively if appropriate, or if there is an indication of a significant change since the last reporting date. Gains and losses on disposals are determined by comparing the proceeds with the carrying amount and

are recognised in the income and expenditure account.

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2.5 Debtors Short term debtors are measured at transaction price, less any impairment. Loans receivable are measured initially at fair value, net of transaction costs, and are measured subsequently at amortised cost using the effective interest method, less any impairment. 2.6 Financial instruments

The Company only enters into basic financial instrument transactions that result in the recognition of

financial assets and liabilities like trade and other debtors and creditors, loans from banks and other third parties, loans to related parties.

2.7 Creditors

Short term creditors are measured at the transaction price. Other financial liabilities, including bank loans,

are measured initially at fair value, net of transaction costs, and are measured subsequently at amortised cost using the effective interest method.

2.8 Taxation

Tax is recognised in the income and expenditure account, except that a charge attributable to an item of income and expense recognised as other comprehensive income or to an item recognised directly in equity is also recognised in other comprehensive income or directly in equality respectively. The current income tax charge is calculated on the basis of tax rates and laws that have been enacted or substantively enacted by the balance sheet date in the countries where the Company operates and generates income.

3. Employees The average monthly number of employees, including directors, during the year was 3 (2018 – 3).

4. Intangible Assets

Database £ Cost

At 1 April 2018 9,860 _________ At 31 March 2019 9.860 _________

Amortisation

Charge for the year 986 _________

At 31 March 2019 986 _________

Net Book Value

At 31 March 2019 8,874 At 31 March 2018 9,860

5. Tangible Fixed Assets

Furniture & Equipment £ Cost At 1 April 2018 12,670 Additions 2,450 Disposals (440)

At 31 March 2019 14,680

Depreciation At 1 April 2018 9,362 Charge for the year on owned assets 607

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At 31 March 2019 9,969

Net Book Value At 31 March 2019 4,711

At 31 March 2018

3,308

6. Debtors 2019 2018 £ £ Membership fees 12,238 10,160 Supporting Company Membership fees 4,212 - Training 1,344 1,204 Training Academy 14,414 7,525 Level 4 1,677 - Events 2,606 3,046 Annual Lunch 4,788 - Breakfast Club 120 936 Office 144 - Sundry Income - 927 Prepayments and accrued income 24,130 12,227 65,673 36,025 7. Creditors; Amounts falling due within one year

2019 2018 £ £ Trade creditors 25,235 16,450 Other taxation and social security Other creditors

10,786 1,492

6,847 116

Accruals and deferred income 85,641 80,038 123,154 103,451

8. Company status

The company is a private company limited by guarantee and consequently does not have share capital. Each of the members is liable to contribute an amount not exceeding £1 towards the assets of the company in the event of liquidation.

DETAILED INCOME AND EXPENDITURE ACCOUNT For the year 31 March 2019

Page 2019 2018 £ £

Income 248,127 262,925 Less overheads: Administration expenses

(266,347)

(248,188)

Operating (loss)/profit (18,220) 14,737 Interest receivable 124 49 (Loss)/profit for the year (18,096) 14,786

SCHEDULE TO THE DETAILED ACCOUNTS For the year ended 31 March 2019

2019 2018 Turnover £ £ Membership fees Supporting company membership fees Diaries Wall planner

52,508 43,616

1,200 2,850

57,797 44,997 2,400 4,400

Events 10,401 17,844 Breakfast Club 3,609 4,428 Training 2,782 9,767 Training Academy 41,078 26,291

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Training Academy Level 4 3,464 4,639 Annual Lunch 86,390 89,585 Office 129 477 SOFHT Focus 100 300 Total 248,127 262,925

Administration Expenses Membership costs

924

971

Supporting company membership costs 2,996 2,785 Diaries 2,242 2,187 Wall planner 513 949 Events 12,235 13,282 Breakfast Club 757 536 Training Training Academy Training Academy Level 4 Annual Lunch

2,375 24,996 1,979

65,514

1,893 15,339 2,391

57,164 Publications 6,323 2,186 Staff salaries 87,932 92,179 Council meetings 1,296 1,544 Amortisation – intangible fixed assets 986 - Technical Helpline 3,715 3,315 Marketing, publicity and advertising 996 3,824 Rent, rates and service charges 15,290 15,139 Printing, postage, stationery, certificates and membership wallets

3,800

4,726

Website, computer, telephone and internet 14,544 13,742 Bank charges and credit charges 2,074 1,761 Accountancy and bookkeeping 3,600 3,600 Insurance, subscriptions and rental of equipment 5,579 5,361 Meeting, travel and accommodation 276 1,073 Repairs, maintenance and sundry expenses Legal and professional

964 3,426

1,354 60

Depreciation 1,015 827 Interest receivable Bank interest receivable

266,347

2019 £

124

248,188

2018 £

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CHARTERED ACCOUNTANTS’ REPORT TO THE BOARD OF DIRECTORS ON THE

PREPARATION OF THE UNAUDITED STATUTORY FINANCIAL STATEMENTS OF THE

SOCIETY OF FOOD HYGIENE AND TECHNOLOGY

FOR THE YEAR ENDED 31 MARCH 2019

In order to assist you to fulfil your duties under the Companies Act 2006, we have prepared for your approval the financial statements of The Society of Food Hygiene and Technology for the year ended 31 March 2019 which comprise the Statement of Comprehensive Income, the Balance Sheet and the related notes from the Company accounting records and from information and explanations you have given to us. As a practising member firm of the Institute of Chartered Accountants in England and Wales (ICAEW), we are subject to its ethical and other professional requirements which are detailed at http://www.icaew.com/en/members/ regulations-standards-and-guidance/. This report is made solely to the Board of Directors of The Society of Food Hygiene and Technology, as a body, in accordance with the terms of our engagement letter date 23 July 2018. Our work has been undertaken solely to prepare for your approval the financial statements of The Society of Food Hygiene and Technology and state those matters that we have agreed to state to the Board of Directors of The Society of Food Hygiene and Technology, as a body, in this report in accordance with ICAEW Technical Release TECH07/16AAF. To the fullest extent permitted by law, we do not accept or assume responsibility to anyone other than The Society of Food Hygiene and Technology and its Board of Directors, as a body, for our work for this report.

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It is your duty to ensure The Society of Food Hygiene and Technology has kept adequate accounting records and to prepare statutory financial statements that give a true and fair view of the assets, liabilities, financial position and profit or loss of The Society of Food Hygiene and Technology. You consider that The Society of Food Hygiene and Technology is exempt from the statutory audit requirement for the year. We have not been instructed to carry out an audit or review of the financial statements of The Society of Food Hygiene and Technology. For this reason, we have not verified the accuracy or completeness of the accounting records or information and explanations you have given to us and we do not, therefore, express any opinion on the statutory financial statements. MHA McIntyre Hudson Chartered Accountants Rutland House 148 Edmund Street Birmingham B3 2FD Date: 8 May 2019

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DIRECTORS and ADMINISTRATION Board of Directors 2018/2019

Chairman Ian Booth, Martin-Brower UK Ltd

Vice Chair, SOFHT Focus Editor and

Media/PR Director Fiona Kibby, Tesco Stores

Hon. Treasurer Mike McCorkell, SGS Ashby Ltd

Membership Development Director

and SCM Director Alan Lacey, ASDA

Breakfast Clubs Sukhbir Kaur, Reynolds Catering Supplies

Ltd

Company Secretary and Events

Director Phil Shaw, PLS Environmental Services Ltd

Assistant SOFHT Focus Editor Dianne Waite, NSF International

Hygiene in Focus Director John Rigarlsford

Technical Director Karen Middleton-Gell, Bakkavor Group

Training Services Director Peter Littleton, Christeyns Food Hygiene Ltd

Garry Dennis GDT Consulting

SOFHT Administration

Operations Director Su Werran

Office Manager Rachel Znajda

Accounts Assistant Annette Smith

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FELLOWS & CHAIRMEN

Fellows of The Society Chairmen of The Society

Guy Barnes

Peter Bateman

Mike Barrett

David Battams

Ian Booth

Mrs Nina Chesworth

Dr Slim Dinsdale

Dr Graham Dodd

Glyn Gaston

Kathryn Gilbertson

Mrs Catherine Graham

Neil Griffiths

Roger Hatch

Simon Houghton-Dodd

Dr Alan Johnson

Alan Jones

Alan Lacey

Stuart McNeil

Mrs Maureen O'Shea

Rick Pendrous

Mrs Deborah Puckering

John Rigarlsford

Mrs Val Rumbelow

Andrew Skinner

Mike Sheard

Miss Wendy Spence

Richard Sprenger

Tony Stephens

Bowen Thomas

Ian Thomas

Mrs Sarah Thomas

Chris Turner

Peter Vickers

Mrs Catherine Watkinson

Mrs Mary Vizoso

Richard Werran

Peter Wright

1979/1980

1980/1981

1981/1982

1982/1983

1983/1984

1984/1986

1986/1989

1989/1991

1991/1993

1993/1995

1995/1997

1997/1999

1999/2001

2001/2003

2003/2005

2005/2007

2007/2010

2010/2012

2012/2014

2014/2016

2016/2018

2018

Guy Barnes

Charles Rand

John Oakley

Miss Wendy Spence

Tony Stephens

Sean Humphreys

Glyn Gaston

Mrs Sarah Thomas

Mrs Nina Chesworth

Ms Nicki McCann

Stephen Phillips

Tony Stephens

Andrew Skinner

Andrew Sedgwick

Neil Griffiths

Simon Houghton-Dodd

Jonathon Bayne

Simon Houghton-Dodd

Catherine Watkinson

Alan Lacey

Ian Booth

Fiona Kibby

Honorary Fellows

Mr John Barnes

Mrs Helen Hyde

Mr David Travers

Mr Mark Watson

Mrs Su Werran

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Appendix I

DIRECTORS ATTENDANCE AT COUNCIL MEETINGS 2018/2019

Council Member 20/06/2018

Council 05/09/2018

Council 17/10/2018

Council 12/12/2018

Council 23/01/2019

Council 06/03/2019

Council 08/05/2019

Council %

Attendance

Alan Lacey X X Y X X X Y 29%

Ian Booth X X Y Y Y X X 43%

John Rigarlsford Y Y Y Y Y X Y 86%

Fiona Kibby Y Y X Y Y Y Y 86%

Sukhbir Kaur Y Y X X Y X X 43%

Dianne Waite Y Y X X Y Y X 58%

Garry Dennis Y Y X Y Y Y X 72%

Peter Littleton Y Y Y Y X Y Y 86%

Mike McCorkell Y Y Y Y Y Y Y 100%

Sue Riley Y Y Y Y Y Y Y 100%

Raju Sayamoni Y X X X X X X 15%

Director 21/06/2017

Council

11/09/2017 Council

(originally 6 Sept)

16/10/2017 Council

04/12/2017 Council

08/01/2018 Council

05/03/2018 Council

09/05/2018 Council

% Attendance

Alan Lacey Y X Y X X X X 29%

Ian Booth X Y Y Y Y Y Y 86%

Phil Shaw Y Y X Y Y X X 58%

John Rigarlsford Y X X X X Y Y 43%

Fiona Kibby Y Y Y Y X Y Y 86%

Karen Middleton-Gell Y Y Y Y Y X Y 86%

Sukhbir Kaur Y Y Y X Y X Y 72%

Dianne Waite Y Y Y X Y Y Y 86%

Garry Dennis Y X X Y X Y Y 58%

Peter Littleton X X X Y Y Y Y 58%

Mike McCorkell Y Y Y Y Y Y Y 100%

Sue Riley (co-opted 11.9.17) Y Y Y Y Y Y

Raju Sayamoni (co-opted 11.9.17) Y X Y X X Y

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Appendix II

DIRECTORS EXPENSES June 2018 – June 2019

Director Expenses Claimed

Alan Lacey £337.30

John Rigarlsford £110.50

Garry Dennis £169.00 The Society of Food Hygiene and Technology is a company limited by guarantee and registered in England and Wales No: 3217110. VAT registration No: 450 2906 69 Registered Office: The Granary, Middleton House Farm, Tamworth Road, Middleton, Staffs B78 2BD