Scottish Food Advisory Committee – 3 December 2012

Scottish Food Advisory Committee meeting
Edinburgh Monday 3rd December 2012

Chairman Jim Wildgoose chaired the meeting which for the main considered papers going forward to the following week's FSA Board meeting.

David Carruthers, Head of Meat Hygiene and TSE policy at FSA London gave an update on BSE Testing Regime via video link.
This is a topic previously visited. Proposal now is for FSA to accept EFSA recommendation to cease testing healthy cattle in the EU. This is because there was no scientific evidence to support testing of healthy cattle.
A total of only 12 healthy animals slaughtered for human consumption have tested positive for BSE in the whole of the UK since November 2005 out of 3.3 million cattle tested. Conclusion that the protection to consumers provided by testing of healthy cattle, if any, is therefore negligible. In contrast the savings to abattoirs from stopping testing healthy cattle would be £3.3 million!

In future there would be sample testing of “risk cattle” only. This is likely to number about 160,000 cattle e.g. Fallen cattle and emergency slaughtered.

The current BSE testing system is designed to monitor Classical BSE. At the current level of risk, there is no need to test healthy cattle as testing of risk cattle provides sufficient data for this purpose.

Should there be a re-emergence of Classical BSE, then stopping the testing of healthy cattle would reduce the sensitivity of the monitoring system to detect it. However, a re-emergence of BSE, which has been in continuous steep decline since the peak of the epidemic and is now at very low levels, is not expected while effective BSE controls (feed ban and SRM removal) remain in force. Moreover, the continued testing of risk cattle only would maintain effective monitoring of the sub-population of cattle in which BSE-positive animals are most likely to occur. Should there be any indication from the results of monitoring of risk cattle that prevalence of BSE may have increased, then testing of healthy cattle could be resumed.

The food supply is protected by SRM controls and testing of healthy cattle provides no or negligible additional risk reduction.

A report was given by Liz Redmond on risk based meat hygiene and BSE controls. This continued Meat Controls Stakeholders Group work. A number of task groups operate under this including on the age of meat at mincing, sheep spinal column removal and trichinella testing. The outcomes expected should be more risk based and proportionate. Less hands on and greater use of derogations.

The FSA continues to work with the European Commission and other Member States to challenge European legislation and guidance where we consider these are not risk based or are disproportionate. One example of this is the EU requirement that minced meat can only be made from chilled meat within specified periods of time. Another example is that all pig carcasses must be sampled for Trichinella (a parasite that can live in pork and present a food safety risk if the meat is not frozen or properly cooked). The FSA considers that neither of these requirements is justified in the UK on the basis of the available scientific evidence regarding the risk. The informed views and evidence provided by CFMC members on these and other issues has enabled the FSA to make the strongest possible case in EU discussions.

It was said that there was good involvement from meat industry.

A report was given on Front of Pack labelling
This applies to only pre packed foods.

The Governments across the UK are committed to the provision of clear and consistent summary nutritional information, on the front of food packages to help consumers make better informed food choices – and so to help them improve their health, guard against risks such as obesity, and conditions such as high blood pressure, heart disease, and diabetes.

Front of pack (FoP) labelling is provided on the “principal field of vision” of food products, and is used to highlight information on energy and certain nutrients – fats, saturates, sugars and salt – which have been shown to impact negatively on people”Ÿs health if eaten in large quantities.

Around 80% of food products sold in the UK already have some form of FoP labelling, but different retailers and manufacturers use different labelling systems. Whilst research shows this information is useful to consumers and demonstrates they can use various forms of FoP to choose healthier foods, it also shows that a more consistent approach would better gain their attention and would be more effective in helping them balance their diets and control their energy intakes.

There was a feeling that consumers required more information to compare the myriad of soft drinks for example that fall into amber in the favoured traffic lights system. This can be just as difficult within the fat category. The committee was disappointed that calorie declarations on alcohol was outside the remit of this scheme.

Pre packed for direct sale is quite prescriptive but there was questions about avoidance through counter service. Retailer can provide information but it should not be misleading.

Ian McWatt, Head of Operational Delivery made a presentation on Scotland Operations.
Ian ran through an overview of Scottish delivery.
Scottish meat industry is quite different from rest of UK. 139 approved establishments in Scotland, the vast majority are cutting plants. There has always been significant change. Since 2006there has been a 57% reduction in slaughterhouses in Scotland v 31% in GB.
Time spent in plant has reduced by 21% as a consequence. In Scotland 16% increase in meat cutting plants though. Chargeable hours 14% decline in GB. In scotland this has dropped by 21%. 750,000 cattle slaughtered in Scotland in 2011. 5m poultry, game increasing but red meat in decline.

Resourcing islands tough. Since 2003 there have been five restructurings. 75 meat inspectors including supervisors. Single contract for OV – 35 vets across the country. FSA in Scotland now responsible for meat hygiene inspection. Roles and responsibilities are now different OV is now accountable through the official health mark. OV responsibility for ante mortem inspection, animal welfare, post mortem seizure of unfit meat, and residue testing.

Meat hygiene inspectors are now being deployed in additional areas. This is happening in shell fish sampling and dairy hygiene (in Wales).

Legislation is very prescriptive and historic. HACCP causes the greatest amount of grief. Methodic procedure is required but industry sees raw product with a health mark and challenges the unseen controls e.g. Lactic acid washes to carcasses.

Compliance scores dictate the frequency of audit. The minimum is 2 months and that can go up to 5 and 8 months.

Cause for Concern was introduced as an implementation strategy. Currently two in Scotland but should be cleared by the end of the month. Cost to the industry if frequency is greater! It allows agreement on where energies are turned to achieve greater compliance. Meat hygiene inspectors are now making unannounced visits to approved cutting plants. A committee member, Bernard Forteath, felt that these visits would be in the afternoon and unfair on businesses.

80.6% of the approved premises in Scotland are termed “broadly compliant”. Food business agreements were introduced between September 2008 and April 2009. The business agreements is increasing but being reviewed. This allows efficient use of resources. Ian claimed that overall his organisation was as efficient as they can possibly be.

Elspeth McDonald reported that The New Food Body consultation took place in November. Areas not covered and gaps in food law were considered prior to consultation being launched. Greater role in healthy eating but no immediate recommendations to reduce services or interests. Productive day with good feedback.

In relation to 207 pallets of fishery products detained and condemned under hygiene regulations in Aberdeen. This is the first time that detention has been. Further investigation confirmed condemnation. This was a significant case where identification markings were lacking.

FHIS 23 local authorities involved and approaching 30000 businesses. Publicity scheme in the new year.

Consumer road shows in January indoors.
Doing Better Review led by Brian Pack for on farm and land based business regulations.

FSAS will hold a dissemination day on nutrition in 2013.
Date of next meeting, January 2013