Scottish Food Enforcement Liaison Committee 11 December 2015

Craig Brown was in the chair for the final time. 20 attendees including EHOs, FSS staff and industry representatives.

Presentation on nutrition initiatives was given by Sally Laing of Perth and Kinross Council. Project called Committed to Healthier Choices, a local initiative to meet Scottish National Obesity targets. Objective to provide healthy catering of using on Indian and Chinese takeaways, chip shops etc.

Starting point
Chicken Korma: Sugar content 107% of wad 80% man
Chinese Curry: Salt 122% of GDA

Perth and Kinross selected businesses to work with and through MEAD a group that assists with communication. A questionnaire was issued to assess low fat product usage, not adding salt to rice, pasta, potatoes etc. Packs are distributed at the time of a food hygiene inspection. Benefits to the business are explained. Encouraged to make small changes to recipe and portion size.
Once committed to the project businesses are issued with a certificate to highlight activity. 22 out of 85 possible businesses involved. Results of reformulation reduced salt and sugar but saturated fat levels went up! Could be due to inconsistency of chefs and recipes and FSS raised the potential to mislead consumers given that some fat went up.

Developed a new fact sheet and feel that the project can be extended to other areas.

Presentation update on nutrition initiatives was given by Eilidh Paton of Glasgow Council.
Their interest was in a Saturated fat project because of Glasgow's association of diet related ill health. Aim to change FBO practices. Sought to establish if EHOs could successfully demonstrate the opportunities for change.
Four phases
1. Research and stakeholder engagement so that practical advice can be given
2. Case studies in premises within Glasgow including a ten minute tag on survey of saturated fat usage. Good information came out of businesses
3. Pilot Study in hot food takeaways. Sampling and analysis at beginning to provide a base. Action pack detailing possible recommended changes was distributed including translations.
4. Business Engagement including buying each participant a drum of rapeseed oil because low in saturated fat and can be heated to a high temperature without breaking down.

Surveys revealed that consumers would all like to consume healthier food with lower fat content.

Recommendations made:-
Portion size is a major issue
1. Use rapeseed oil (because it is more economical) – but would not recommend rapeseed any more because of new information; vegetable oil might be the next recommendation because of fears of rapeseed oil going rancid.
2. Use shake, hang and bang technique
3. Change oil more frequently

Some chip shops had been using animal fats but reduced saturated fat by changing to rapeseed oil. Results in the project impressed with reduction in saturated fat. Project identified levels of saturated fats in takeaway meals in Glasgow. Project concluded that EHOs can influence business operators in relation to the production and service of healthier meals and thus effect positive change in practises and ingredients.

Paul Bradley explained the setting up of a nutrition initiatives working group, terms of reference was approved.

Lynne Reid gave the Annual report from UK FSS (Food Sampling Surveillance) report
Increase in sampling because of revision of set targets. A total of 3486 different food businesses were sampled across Scotland between 1 July 2014 and 30 June 2015.
The results presented indicated higher levels of sampling and higher failure rates in smaller retail outlets compared with the 9 major UK retailers. The data illustrates the focus placed by Scottish LAs on inspection and sampling activities which support local businesses in complying with food law.

The results indicate that the number of samples tested for meat and fish substitution between 1 July 2014-30 June 2015 (1362 samples) had increased by43% compared with the same period last year (770 samples). The sampling comprised a total of 836 meat products and 526 fish products. The types of foods which most frequently failed due to the presence of borderline or unsatisfactory hygiene indicators were Cooked meat and poultry, Sandwiches, Take-away foods, Fish and shellfish products, Ice-cream and desserts.
The results are indicative of potential issues in the following areas:
• Mis-use of sulphur dioxide in minced meat, sausages and burgers
• Meat content in pies
• Undeclared gluten in burgers, sausages and cakes/traybakes

Extra sampling on authenticity particularly in public sector. Substantial fall in authenticity failures but substitution of lamb increased. Haddock and whiting are also a problem.

Misuse of colours and the use of sulphur dioxide as a preservative continues to be a major failing. Discussion took place on recommended sampling numbers for 2016.

Election of office bearers for next three year term.
Billy Hamilton (Glasgow City Council) was elected Chair
Lindsay (Dundee Council) was elected vice chair
Paul Bradley as Hon Secretary

Opinion was sought of MenuCal developed in Ireland both ROI and NI. Software tool that is web based. Includes tutorial. Would be hosted alongside FSS website and sounds like a very positive move.

DS made the committee aware of problem one of his members encountered with an EHO who discovered one of the carcases he had for sale as Scotch a beef was actually born on England and so did not quality for the Scotch tag. The committee agreed that the customer should not be misled and that labelling by Member State i.e. UK would be more accurate. PB advised that certain supermarkets had been caught out for too much Scottish branding when closer examination of what was on sale proved to be not all Scotch.

Date of next meeting: Friday 12 February 2016.
Venue: Edinburgh, Novotel Edinburgh Centre
Followed by lunch / networking