Development Department Working confidently with local food Christine M Morrison Environmental Health Officer Development Department Comhairle nan Eilean

Development DepartmentDevelopment Department

Working confidently with local food

Christine M MorrisonEnvironmental Health Officer

Development Department Comhairle nan Eilean Siar


Aims and objectives

• To explain

- Environmental Health

- Food Safety legislation

- New business/local food supplier requirements


Environmental Health

• Food Safety• Food Standard• Health and Safety• Public Health• Built Environment• Pollution Control• Waste Management


Food Safety Legislation

Law is a complex subject

Acts & Regulations are difficult to interpret

However, ignorance of the law is no defence


Enforcement

• Local Authority authorised officers include:– Environmental Health Officer (EHO)

– Food Safety Officer (FSO)


Their duties include dealing with:

• Food premises inspection• Food poisoning• Food complaints• Food hygiene training• Food hazard alerts• Food allergy alerts• Planning applications • Licensing applications• “Home authority” referrals


Officer Duties

• New business advice

• Existing business advice

• Educate, advise, persuade


Food Business

• “”Food business” means any undertaking, whether for profit or not and whether public or private, carrying out any stage of production, processing and distribution of food.

• Food Business Operator – has the responsibility to ensure food kept safe and free from contamination


Prior to inspection

• Premises History• Frequency – depending on risk

rating• Equipment• Protective clothing• Additional expertise


Risk Rating of Business• Type of premises• Nature of food• Degree of handling• Size of business• Type of customer supplied -

local/regional/national• Current level of compliance• Management confidence• History of compliance• Control systems in place


Food Hygiene Rating Scheme

Consumer information:


New Food Business

• Register with Local Authority at least 28 days before trading

• Food Hygiene Training

• Food Safety Management Procedures (HACCP, Hazard Analysis)


Purpose of Inspection by an Officer

• Ensure operation is capable of producing safe food

• To identify foreseeable incidences of food poisoning

• Assess the effectiveness of hazard analysis, especially in relation to critical control points (identify the risks)

• To check standards have been achieved (legal, company, industry guide)

• Identify training needs of staff (competency)


Purpose of Inspection by an Officer

• To provide advice/make recommendations• To respond to a complaint• Revisit premises• To continually improve food hygiene

standards• To ensure the business complies with the

law


Acts and Regulations Deal with:

• Unsafe or unfit food• Contamination• Hygiene• Training• Hygiene practices• Provision of facilities• Food poisoning


Acts and Regulations Deal with:

• Composition• Labelling• Registration• Import• Approval• Offences• Penalties


Food Safety Act (Amendment)Regulations 2004

The General Food Regulations 2004

Applying E.C. Regulation 178/2002

The Food Hygiene (Scotland)Regulations 2006

Applying E.C. Regulations852/2004853/2004854/2004

Safe

ty o

f

food

Hygiene of

Premises

Food Safety Act 1990


EC Regulation 852/2004Hygiene of Foodstuffs

•Article 1 – Scope (appliance/non appliance)

•Article 2 – Definitions

•Article 3 – General obligations

•Article 4 – General & specific hygiene requirements

•Article 5 – Hazard analysis & critical control points

•Annex 1 – Primary production

•Annex II – Chapters 1-12 Hygiene requirements


EC Regulation 852/2004General Requirements

• Adequate temperature control• Application of a Food Safety Management System

based on the HACCP principles• To be registered with local authority• Suitable and sufficient premises• Food premises kept clean and in good repair• Adequate maintenance and cleaning• Suitable pest control• Adequate welfare facilities• Delivery vehicles suitable for task and clean• Suitable equipment capable of being cleaned


General Hygiene Requirements

(all food business operators)852/2004-Annex II Chapters 1-12

•General requirements

•Specific requirements

•Moveable/temporary

•Transport

•Equipment

•Food waste

•Water supply

•Personal hygiene

•Foodstuffs

•Wrapping/packaging

•Heat treatment

•Training


852/2004Article 5

•5(1) Food Safety Management System

•5(2) HACCP Principles

•5(3) Primary Producer Exemption

•5(4) Provision of Evidence

Documents kept up to date

Retention of records


Food Hygiene (Scotland) Regulations 2006Schedule 4

Temperature Control Requirements

Chill storage and hot holding

Food must be kept in a refrigerator, cool ventilated place or

Above 63ºc

Reheating

Food being reheated must be raised to a temperature of not less than 82ºc(except if it is proved that the food will deteriorate in quality if raised to that temperature)


EC Regulation 853/2004Approved Premises

Premises approved to produce Product of Animal Origin (POAO)

Requirement for

•Registration & Approval

•Health & Identification marking

•Documents


Food Labelling Regulations 1996

• Food to be labelled with:– Name of food– List of ingredients– “best before” date– Or a “use by” date– Special storage/use conditions– Name and address of :

• Manufacturer• Or packer • Or seller


Food Labelling

• New Food Information (Scotland) Regulations 2013

Labelling can be complicated and confusing – if in doubt, ask!


Sale of local produce

• Check that supplier is registered with Environmental Health

• Registration – free of charge

• Insurance for product and 3rd party liability?


If in Doubt…..

• Contact your local EH office and seek advice

• It’s free!


Effect of “horse meat” scandal



Food Fraud - effects

• Public more likely to buy locally

• Butcher sales have increased

• Decrease in convenience foods bought

• FSB “Keep Trade Local” campaign

• Public want to know where food coming from


ConclusionFair Trade – Trade Fairly

All food business operators have to work to the same legislation

Any Questions?