Scottish Food Enforcement Liaison Committee – 10 February 2017

Chairman's welcomed 17 attendees

Presentations & Current items

* Outputs from the Artisan Cheesemaker Working Group. 
Gerry Fallon of South Ayrshire Council chained this group. Earned initially that he cannot talk directly about the Errington Cheese issue
Working group formed in May 2015, 9 members with 6 from LAs.
In 2009 a cheesemaker wanted to start up, first in Ayrshire since 1934. Making raw milk cheddar style cheese from their own closed herd. Purpose built cheese dairy with new equipment. FBO attended a cheesemaking course and elementary food hygiene course.

The EHOs were on a steep learning curve. Visited Loch Arthur Creamery and did a four day course at West Highland Dairy. Researched cheesemaking and joined Specialist Cheesemakers Association (SCA) for access to technical documents and Code of Practice.

Challenges
Raw milk cheese – not against as long as handled properly
Complex food – chemical and microbiological.
FBO had no previous experience in food industry and little knowledge of food chemistry, food legislation and HACCP.
Lack of specialist training courses.
EHO time pressure.

In January 2016 set up a UK wide knowledge hub, a secure online platform invite only. EHO training was required and this will now happen at the new facility at Abertay University.

Industry Liaison
New body, Fine Cheesemakers of Scotland.
Technical conference.
Cornwall Council is the SCA primary authority in England and Wales.

Consultations
Ecoli Action plan, Requirement to label was only on pre packs so if sold loose in shops or in restaurant no advice was given.

Group discussed the ecoli incident in June 2016
Validation is the most important part.
Relies heavily on the quality of the raw milk.
Will be a check list for the whole process

It could be concluded that the entire chain does not know enough about cheesemaking. Trying to navigate a way through very complex and challenges. There is a misunderstanding by industry about the cheeses and the risks involved with the unpasteurised cheeses that they are selling.

The ongoing Cheese case with Errington appears to have diverted a lot of FSS attention including cancelling their board meeting get in March.

Resources Working Group update included Local Authority Food Sampling in Scotland annual report 2015-2016 – for approval.

Mobile traders food hygiene national standards – now endorsed by Paul Wheelhouse MP and circulated.

Peter Midgley will be retiring in March. He has been a strong link between FSS, SFELC and industry.

FSS are seeking feedback from industry on how enforcement has changed. Trade bodies will be asked for comment.

Extended shelf life of sandwiches has raised questions. British Sandwich Association recommend one day plus two, plus three with validation but there are many sandwiches on the market giving longer shelf life. It was felt that this was happening in smaller convenience stores and filling stations and extended shelf life because of reduced frequency of deliveries.

Date of next meeting: Friday 7th April 2017, Aberdeen