SFDF 10th Annual Symposium 2012,

The food industry was brought together by the Institute of Food Science & Technology, REHIS and Scottish Food and Drink Federation..

“Regulation is always a hot topic for debate” claimed Jim Withers, Chief Executive of Scotland Food and Drink in introducing the day. Balance between regulation and operation is a fine one and always a challenge.

Cabinet Secretary for Rural Affairs and the Environment, Richard Lochhead gave the introductory speech setting out the need for high quality and reputation. This is clearly important if Scotland's ambitions to grow it food and drink sector.

Professor Russel Griggs, chair of the Scottish Government's independent Regulatory Review Group (RRG) started from the context of sustained economic growth. It is about making sure that rules are adhered to and are introduced for the right reasons. RRG encourages business and government (in all its forms) work together and maintains an ethos of enabling rather than enforcing.

RRG aims to be proportionate, consistent, transparent, accountable and targeted. This also encompasses the key principles of Better Regulation. Regulatory Impact Assessments demands that discussions include real businesses and not just representative agencies. Delivering Better regulation by light touch rather than soft touch. Agreed that development of regulation should be shaped through consultation with practioners and the customer. There is scope to improve further the way regulation is applied in practice across Scotland by better defining national expectations and standards at a local level with consistency.

Charles Milne, Director of the Food Standards Agency in Scotland addressed Food Safety, Food Hygiene Information Scheme and Diet and Health. He highlighted the cases of foodborne disease in Scotland. Campylobacter – 6600 cases but a multiplier of 10 for those cases estimated not be recorded. – was the top priority.

Campylobacter is being addressed by on farm interventions and improvements in abattoir and by having leak proof wrapping at retail level. Stressed that tackling Campylobacter requires a whole chain approach.

Cross contamination has been an issue ever since Aberdeen typhoid outbreak in 1964. Extensive cross contamination guidance has been produced to help business manage.

Food Hygiene Information Scheme (FHIS) provides at a glance information for consumers aimed at enhanced public health protection through behavioural action. Now all local authorities in Scotland are signed up to FHIS.

Diet and Health
Overweight has a major impact on health. Obesity cost: £457m in Scotland, £175m to NHS in 2007/08. Increasing problem throughout Europe but particularly in Scotland. Only USA has a more obese male population than Scotland but Scottish women top the world!

Obesity is being addressed by Reformulation. Working Group to drive change in food products sold in Scotland. Creation of “health enhanced” food products is not an answer.

Priority groups – Sugary drink, chocolate, Biscuits, cakes.
– Meat products, pies, savoury products.

Front of pack nutrition labelling – Scottish policy is to minimise consumer confusion. FSA recognises that this has to be in a form that the food and drink industry can work with.

Important message for Charles Milne, past regulation has not necessarily been effective. We are all part of the solution. More of the same will not create change. Must be smarter and more effective for the sake of significant improvement in Scotland.

Billy Hamilton EHO Glasgow City Council.

Topic – New thinking on Food Hygiene and Enforcement.

Pointed out that EHO's are accountable to elected members who do not take much interest in food safety because it is not a vote winner but are accountable to the FSA who do take particular interest.

Delivery of Food Hygiene enforcement he believed has improved in last 10 years. Most authorities have drifted towards specialist approach for food safety but funding restrictions now means that EHO's are having to cover lots of different areas. Glasgow City Council now has ½ the number of enforcement officers than they had 12 years ago.

Billy used a photographer of Mason Jones who died in the Welsh Ecoli outbreak to remind the audience of the need for vigilance. He did acknowledge that the enforcement officers in Bridgend “quite rightly came in for criticism.”

Catering and Retail sector is the funnel that ecoli from raw vegetables, fresh meat and campylobacter from chickens. The average caterer is undertrained and cross contamination is just waiting to happen. They have no real understanding of the dangers.

Cross Contamination guidance.

Fundamentals of how to prevent food poisoning have shifted. Implementation of complete, permanent physical separation of equipment, areas, surfaces and staff. Accepted that this is not easy for SMEs.

Dual use equipment accepted only where heated treated disinfecting. Equipment used for raw and ready to eat cannot be washed in same sink at the same time.

Chemicals have to meet EN standards. Wash/ Rinse/ Disinfect /Rinse

EHOs will be asking staff to demonstrate how they wash their hands.

Engagement with business is not easy. They don't listen! Architects will be informed of the requirements. Food hygiene courses need re-written to encompass separation requirements.

Enforcement will involve more cross-contamination focussed inspection. Remedial Action Notices have been introduced and will be used. Food that has been cross-contaminated can be seized.
Message – local authorities are struggling to cope with advice and enforcement required.

Ken Swoffer, an independent consultant to food and drink industry reminded audience that food safety existed to assure product safety but as importantly to protect your brand.

He explained how the growth of own product brands in mid 90's happened with different multiples asking for different requirements. Technical resources were under pressure and third party inspection became the preferred route. This led to the development of the BRC Technical Food Standard.

Phil Shaw, Head of Category Technical Management, ASDA

Getting it right, first time every time is more important than ever especially in a World where bad news can travel faster than you can press a button on an investigation. An ASDA brand audit has a toolkit that focuses on use of HACCP within suppliers. They have a Product Compliance Challenge that examines compliance with specifications. Allergens are included in their checks as they respond to customers' report of allergic reactions. The end goal is the same for everyone. Safe, Legal and Quality Food for all our customers.

Final speaker was Jim Flynn, Innovation Manager, Gael Ltd
He asked the audience why lessons were not learned from 1996 E coli outbreak. He identified 41 deaths in USA from listeria.

Food Safety can directly affect Financial Success. Goodwill v Food Safety.
£134m had to be used to bail out EU primary producers after German eColi outbreak – cucumber, tomatoes beansprout story!

Benefits of getting it right is reduced audit.

Quote from SFDF Symposium 17-5-12
“If you lined up all the sausage casings made by Devro last year and drove along its length at 70mph it would take 3 years to travel to the other end.”
Jim Withers Scotland Food and Drink.