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Food Safety
SCOTTISH FOOD ENFORCEMENT LIAISON COMMITTEE (SFELC)
Background
The Scottish Food Enforcement Liaison Committee (SFELC) supports the work of Food Standards Scotland (FSS) then the Food Standards Agency, by providing information and expert advice in relation to food law enforcement and so to contribute to the development and implementation of FSS's Strategies and Policies for fulfilling its core functions in respect of food safety and consumer protection in Scotland. In addition, the Committee provides a successful forum to maintain and develop links with key stakeholders who can provide the necessary expertise for discussion and initiation of projects, surveys and investigations into food quality, safety and standards and feedingstuffs.
Membership
Membership of the Committee reflects the key stakeholders in the promotion of food safety and consumer protection with representation from:
• Association of Public Analysts Scotland
• Citizens Advice Scotland
• Consultant in Public Health Medicine Group
• Convention of Scottish Local Authorities
• Food Standards Scotland
• Health Protection Scotland
• Hospitality and Retail Sectors including British Hospitality Association & Scottish Retail Consortium
• Institute of Food Science and Technology
• Local Food Liaison Group Representatives
• National Farmers Union Scotland
• Royal Environmental Health Institute of Scotland
• Food and Drink Federation of Scotland
• Scottish Food Industries including Scottish Bakers & Scottish Federation of Meat Traders Association
• Scottish Government Rural Payments & Inspections Directorate
• Society of Chief Officers of Environmental Health in Scotland
• Society of Chief Officers of Trading Standards in Scotland
Nominated members may be represented by substitutes where necessary and the membership structure is reviewed on an annual basis to ensure that the appropriate key stakeholders are represented.
Objectives
SFELC works to support and influence the policies of Food Standards Scotland in order to improve the effectiveness and consistency of food and feed law enforcement in Scotland. In doing so, the Committee proactively seeks to influence the development of FSS policies which affect enforcement issues by providing advice based on its collective opinion.
Remit
The Committee shall:
• Meet on a regular basis. The Committee shall ordinarily meet no fewer than four times per annum.
• Contribute to the development of Food Standards Scotland strategies to improve their effectiveness.
• Promote the consistency of Food and Feed Law Enforcement in Scotland.
• Assist in the establishment and maintenance of an effective enforcement infrastructure and facilitate communication networks.
• Consider and propose new enforcement mechanisms and approaches and produce recommendations for their implementation.
• Consider any other issues relevant to the working relationship between Food Standards Scotland, Food and Feed Law Enforcement, the food industry and consumers in Scotland.
• Comment on relevant draft legislation, guidance and reports produced by Food Standards Scotland and other relevant agencies.
• Support and direct the work of its Sub-committees, working groups and any other bodies set up under the auspices of the Scottish Food Enforcement Liaison Committee.
• Support diet and nutrition initiatives in Scotland and co-ordinate the involvement of enforcement authorities.
• Agree and implement a work plan every year.
Surveillance
The Food Standards Sub-committee discharges SFELC's work on food labelling, composition and sampling and co-ordinates the sampling activities for Scotland's 32 councils through 4 local Food Liaison Groups.
The UK Food Surveillance System (UKFSS) is a database of sample and analysis information for the food samples taken as part of each Local Authority's sampling plan and continues to provide data to aid the Scottish enforcement community in developing targeted sampling programmes.
This information is used by Local Authorities to improve food safety and standards. This work also helps to form appropriate policy aimed at protecting consumers based on an assessment of risk, and informs what immediate actions are required to protect consumers from new or emerging food risks.