Working confidently with local food
Christine M Morrison
Environmental Health Officer
Development Department
Comhairle nan Eilean Siar
Development Department
Aims and objectives
• To explain
- Environmental Health
- Food Safety legislation
- New business/local food
supplier requirements
Development Department
Environmental Health
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Food Safety
Food Standard
Health and Safety
Public Health
Built Environment
Pollution Control
Waste Management
Development Department
Food Safety Legislation
Law is a complex subject
Acts & Regulations are difficult to
interpret
However, ignorance of the law is no
defence
Development Department
Enforcement
• Local Authority authorised officers
include:
– Environmental Health Officer (EHO)
– Food Safety Officer (FSO)
Development Department
Their duties include dealing with:
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Food premises inspection
Food poisoning
Food complaints
Food hygiene training
Food hazard alerts
Food allergy alerts
Planning applications
Licensing applications
“Home authority” referrals
Development Department
Officer Duties
• New business advice
• Existing business advice
• Educate, advise, persuade
Development Department
Food Business
• “”Food business” means any undertaking,
whether for profit or not and whether public or
private, carrying out any stage of production,
processing and distribution of food.
• Food Business Operator – has the
responsibility to ensure food kept safe and
free from contamination
Development Department
Prior to inspection
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Premises History
Frequency – depending on risk rating
Equipment
Protective clothing
Additional expertise
Development Department
Risk Rating of Business
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Type of premises
Nature of food
Degree of handling
Size of business
Type of customer supplied local/regional/national
Current level of compliance
Management confidence
History of compliance
Control systems in place
Development Department
Food Hygiene Rating Scheme
Consumer information:
Development Department
New Food Business
• Register with Local Authority at least 28
days before trading
• Food Hygiene Training
• Food Safety Management Procedures
(HACCP, Hazard Analysis)
Development Department
Purpose of Inspection by an Officer
• Ensure operation is capable of producing
safe food
• To identify foreseeable incidences of
food poisoning
• Assess the effectiveness of hazard
analysis, especially in relation to critical
control points (identify the risks)
• To check standards have been achieved
(legal, company, industry guide)
• Identify training needs of staff
(competency)
Development Department
Purpose of Inspection by an Officer
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To provide advice/make recommendations
To respond to a complaint
Revisit premises
To continually improve food hygiene
standards
• To ensure the business complies with the
law
Development Department
Acts and Regulations Deal with:
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Unsafe or unfit food
Contamination
Hygiene
Training
Hygiene practices
Provision of facilities
Food poisoning
Development Department
Acts and Regulations Deal with:
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Composition
Labelling
Registration
Import
Approval
Offences
Penalties
Development Department
Food Safety Act 1990
Food Safety Act (Amendment)
Regulations 2004
The General Food Regulations 2004
The Food Hygiene (Scotland)
Regulations 2006
Applying E.C. Regulations
852/2004
853/2004
854/2004
Applying E.C. Regulation 178/2002
Development Department
EC Regulation 852/2004
Hygiene of Foodstuffs
•Article 1 – Scope (appliance/non appliance)
•Article 2 – Definitions
•Article 3 – General obligations
•Article 4 – General & specific hygiene requirements
•Article 5 – Hazard analysis & critical control points
•Annex 1 – Primary production
•Annex II – Chapters 1-12 Hygiene requirements
Development Department
EC Regulation 852/2004
General Requirements
• Adequate temperature control
• Application of a Food Safety Management System based
on the HACCP principles
• To be registered with local authority
• Suitable and sufficient premises
• Food premises kept clean and in good repair
• Adequate maintenance and cleaning
• Suitable pest control
• Adequate welfare facilities
• Delivery vehicles suitable for task and clean
• Suitable equipment capable of being cleaned
Development Department
General Hygiene Requirements
(all food business operators)
852/2004-Annex II Chapters 1-12
•General requirements
•Water supply
•Specific requirements
•Personal hygiene
•Moveable/temporary
•Foodstuffs
•Transport
•Wrapping/packaging
•Equipment
•Heat treatment
•Food waste
•Training
Development Department
852/2004
Article 5
•5(1) Food Safety Management System
•5(2) HACCP Principles
•5(3) Primary Producer Exemption
•5(4) Provision of Evidence
Documents kept up to date
Retention of records
Development Department
Food Hygiene (Scotland) Regulations 2006
Schedule 4
Temperature Control Requirements
Chill storage and hot holding
Food must be kept in a refrigerator, cool ventilated
place or
Above 63ºc
Reheating
Food being reheated must be raised to a temperature
of not less than 82ºc
(except if it is proved that the food will deteriorate in quality if raised to
that temperature)
Development Department
EC Regulation 853/2004
Approved Premises
Premises approved to produce Product of Animal Origin
(POAO)
Requirement for
•Registration & Approval
•Health & Identification marking
•Documents
Development Department
Food Labelling Regulations 1996
• Food to be labelled with:
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Name of food
List of ingredients
“best before” date
Or a “use by” date
Special storage/use conditions
Name and address of :
• Manufacturer
• Or packer
• Or seller
Development Department
Food Labelling
• New Food Information (Scotland)
Regulations 2013
Labelling can be complicated and
confusing – if in doubt, ask!
Development Department
Sale of local produce
• Check that supplier is registered with
Environmental Health
• Registration – free of charge
• Insurance for product and 3rd party liability?
Development Department
If in Doubt…..
• Contact your local EH
office and seek advice
• It’s free!
Development Department
Effect of “horse meat” scandal
Development Department
Development Department
Food Fraud - effects
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Public more likely to buy locally
Butcher sales have increased
Decrease in convenience foods bought
FSB “Keep Trade Local” campaign
Public want to know where food coming
from
Development Department
Conclusion
Fair Trade – Trade Fairly
All food business operators have to work
to the same legislation
Any Questions?
Development Department