Scottish Food Enforcement Liaison Committee – 17 April 2015

This was the first meeting under the auspices of Food Standards Scotland. FSS were represented by Ian McWatt, Director of Operations and superficially there was no difference. 16 attendees included EHOs and reps from Scottish Retail Consortium and Scottish Bakers.

Actions arising from previous meeting – FSS to take forward SFELC Terms of Reference.

This meeting majored on Diet and Health and how the food safety enforcement community could assist Scottish Government meet its goal in this area. First presentation was from Peter Faassen de Heer, Team Leader Diet Policy at Scottish Government who explained why diet was important. He was happy that In some areas consumption of unhealthy foods is going in the right direction.

Scottish Dietary Goals were first introduced in 1996. Red and processed meat consumption has been pegged. There is a strange anomaly saturated fat intake is lowest in the most deprived. This is because they do not consume indulgent products. Increases in type 2 diabetes steadily up from 2001 – 2013.

Root Causes
Lack of knowledge and (cookery) skills
Poverty and inequalities (money but also lack of time, busy family life)
Marketing and promotion – price is still the biggest driver. Health and well being lower down consumer agenda.
HFSS Foods – no longer just treats. Associated with this is reformulation but this can only go so far and is dependent on the will of the industry and the public.
Entrenched behaviour: this is about everyone including industry and government.

Policy Landscape – this is set out in Scottish Government document called “Becoming a Good Food Nation”.
There are sensitivities here e.g. if we say “eat more Scottish food” how much of that is healthier? Healthier also has to be affordable.

Key Players
Food industry, public sector, schools, communities and consumers.

Various publications spell out options and potential actions. Better eating, better learning is a theme that “Beyond the School Gate” targets. Supporting Healthier Choices is the major plank. Includes four core principles:- putting the health of children first, rebalance promotional activities (stop asking people to go large), support consumers and communities with education and information, reformulate products and menus to make them healthier.

Reformulation For Health
Booklet describes the action taken in smaller food producers in conjunction with Chris Peace's work with SFDF.

Healthy Eating Award
Good for customers, good for your business not includes hospitals and even a commitment from Subway.

Eat Better Feel Better
Marketing campaign gaining good response but appears to engage only with major retailers. Will include caterers going forward.

Enforcement Officers were construed as possible proponents of Healthier Scotland. They have replied highlighting limitations:- capacity, time issues, lack of training, sustainability, diluting the food safety message, budget restraints, language difficulties.
Support required for EHOs included workshops, seminars, knowledge hub, resources, materials, combined hygiene / health inspection.

Next steps
EHO visit would have two aspects:- Healthy Living Award and FSS Safe Food. Branding for the latter has still to be completed.

Paul Birkin, Team Leader, Food Safety at City of Glasgow Council followed the first presentation. Beyond the School Gate, FSS Catering leaflets and City of Glasgow Council look at Saturated Fat.

“Beyond the School Gate” starts with attempts to keep pupils in school at lunch time and also providing healthier alternative outlets. Exclusion zones for snack vans and over provision. Guidance to food businesses and training and support for caterers.

City of Glasgow Council has an action plan leading to engagement and education. School meals have been upgraded by Cordia, dining halls refurbished to a fast food servers look. A 300 metre snack van exclusion zone around schools. Recognised that school children leave schools for social interaction reasons.

Review of Food Law Code of Practice
EHOs Billy Hamilton (Glasgow) and Paul Bradley (West Lothian) presented. Main drivers for change, Horsemeat incident, Better Regulation, pressure to merge Hygiene and Standards, need to improve consistency.

Recommendation 57 from Scudamore changed the current risk and intervention procedures. Remit was to improve the existing scheme and factor in a recognition of sustained compliance. Improved targeting of consistently non-complaint food businesses. Review suggests new concept in intervention concepts. The inclusion of food standards means there will be a training requirement for inspectors. Proposal is for a new Scottish approach.

Recommendations
A new inspection scheme combining all aspects (safety, composition, food fraud and labelling) of food law into one inspection should be established.
Inspection rating scheme based on Groups' preferred option
FSS to develop a pilot based on the Group's work
Review of pilot to inform an amended Code of Practice after consultation

Food Standards Scotland
Ian McWatt gave a “canter” through FSS ahead of first FSS Board Meeting on Wednesday 22nd April. There are new broader objectives.

Period of evolution and transition to Scottish focus directly accountable to Scottish Government. Charts showing structure were presented and all this is available at FSS website. www.foodstandards.gov.scot

Date of next meeting: Thursday 4th June in Dundee.