Scottish Food Enforcement Liaison Committee – 4 June 2015

Craig Brown chaired meeting with 19 in attendance.

Food Standards Scotland (FSS) Operations
Lorna Murray, Sandy McDougall and Rita Botto gave an introduction to staff organisation and vision which included to benefit and protect consumers in relation to food. 70 office based staff in Aberdeen and 70-80 others throughout Scotland.

There was nothing new under FSS in the delivery of official controls relating to food safety. FSS is keen to have collaboration and better working together with Liaison Groups and sub committees of SFELC. A local authority engagement strangely will be forthcoming.

Sandy McDougall, Head of Operational Services and delivery. This a £10m business.
Current challenge is to have the right people in the right place at the right time at minimum cost. Currently bedding in a brand new charging system that has been designed in a true partnership with the meat industry. “Major success for FSS”, developed a new IT system for operations. All FSA systems were switched off and FSS system went live on 2nd April.
Continual drive to reduce carcase contamination. 6% of cattle are still presented for inspection that are contaminated.
Non compliant businesses now pay more for inspections but there are rewards for compliant businesses in lesser costs.there are too many businesses in the improvement necessary category. Levels of compliance in Scottish approved meat establishments do not compare favourably with the other home countries. I asked how much confidence do FSS have that the results in the other home countries are comparable since it is all about interpretation of guidance. Sandy accepted the point but said that the results of audits under FSS in the first nine weeks mirrored the statistics. Two of the 31 Scottish abattoirs were in the urgent action required category.

Rita Botto, Head Veterinarian at FSS introduced her team, Elena Gafenco and Laurentiu Patea. Previously under FSA there were several posts but Rita has introduced veterinary managers, although they are not called that. They provide reality checks and are reference points for FVOs. Procedures have been rebranded and audits have been brought in house. Unannounced visits to cutting rooms are still a challenge and the less compliant an FBO is the more costs will be incurred by the FBOs. Certificates of Competence which have been a requirement since 01/01/13 are to be addressed.

Chair introduced SFELC response to Scottish Government Primary Authority consultation. Compliance of mobile and street traders was raised as requiring more content. Primary authority power to direct the local authority action did not meet approval of SFELC.

Currently the majority of local authorities operate on the home authority principle and business advice is given without charge. Introduction of the PAP could lead to a two tier business advice situation where larger businesses will be able to buy assured advice and smaller businesses will be excluded from this scheme. Alternatively, local authorities could decide that they will start charging for all business advice irrespective of whether a business has a PAP agreement. This would introduce a cost to Scottish businesses that does not exist at present. The views of industry on this matter is sought.

The introduction of Primary Authority Partnership arrangements relating to the devolved regulatory responsibilities of local authorities in Scotland could provide businesses with a single point of contact for assured advice. This could benefit both the business and local authorities. Local authorities could get a benefit from having more flexibility to redirect enforcement staff to the areas of greatest need. Being in a PAP may give a food business confidence to raise concerns about food fraud with their local authority partner, without fear of enforcement action being taken against them.

Care would need to be exercised to prevent the scheme limiting a local authority's ability to respond to local situations in order to protect public health and safety. If an FBO is not happy there are appeal mechanisms. The BRC representative voiced support for the Primary Authority system.

If introduced this should provide consistency for businesses trading across the UK. It will also allow enforcement bodies nationally to target their resources at the areas of greatest need. This should lead to improved compliance with legislation.

Integrate FSS healthy living initiatives with LA enforcement officers. Sam McKeown (Food Standards Scotland, Nutrition Science and Policy team) to explore co-ordination of nutrition work between SFELC / LAs / FSS. The problems with obesity are well recorded – two thirds of Scottish adults and a third of all children. New findings continue to confirm that we consume too much sugar and salt.

Supporting Healthy Choices is the framework for voluntary action. 11 of the 17 commitments refer to caterers. Out of home eating accounts for 12% of energy intake. Scots eat out of home more often than other European countries. Quick service restaurants are the most popular and more of these are displaying calorie counts on menus.

Healthy Living Awards are directed at catering establishments. 50% healthy options on menus is not always achievable, e.g. Fish and chip shops, Chinese takeaways. Perth and Kinross Council have Committed to Healthier Choices certificates.

FSS has responsibility for nutrition and can provide advice, policy guidance, training, project support. Funding potential in small amounts, maybe for sampling. An online Healthy Eating tutorial will give an introduction to the subject. This could form part of CPD.

Healthy Eating initiatives for local authorities are voluntary. Working groups, catering sheets, additional support could be established where demand exists.

Resources Working Group update and Committee work plans were discussed. There will be a food crime theme yo the next SFELC meeting. Home Office or Border Agency, and Police Scotland will be invited. December will have a diet and nutrition theme.

Intelligence gathering – Safe spaces

Food Standards Sub Committee
The EU Food Information for Consumer Regulations introduces standards for fat and collagen content, as well as labelling of minced meat. The Scottish regulations take advantage of a derogation relating to the labelling of minced meat. DS raised lack of guidance on the matter and EHOs agreed that sampling would not take place until the guidance was developed and circulated.

Food Standards Scotland
Regulatory Strategy for FSS Development. There will be a review of Food Hygiene Information Scheme to see how it can be improved.

Date of next meeting:
Thursday 8 October 2015, Aberdeen, Pilgrim House

Meeting closed at 13:07