Working confidently with local food

1. Working confidently with local food Christine M Morrison Environmental Health Officer Development Department Comhairle nan Eilean Siar

2. Aims and objectives • To explain - Environmental Health - Food Safety legislation - New business/local food supplier requirements

3. Environmental Health • Food Safety • Food Standard • Health and Safety • Public Health • Built Environment • Pollution Control • Waste Management

4. Food Safety Legislation Law is a complex subject Acts & Regulations are difficult to interpret However, ignorance of the law is no defence

5. Enforcement • Local Authority authorised officers include: • Environmental Health Officer (EHO) • Food Safety Officer (FSO)

6. Their duties include dealing with: • Food premises inspection • Food poisoning • Food complaints • Food hygiene training • Food hazard alerts • Food allergy alerts • Planning applications • Licensing applications • “Home authority” referrals

7. Officer Duties • New business advice • Existing business advice • Educate, advise, persuade

8. 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

9. Prior to inspection • Premises History • Frequency – depending on risk rating • Equipment • Protective clothing • Additional expertise

10. Risk Rating of Business • 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

11. Food Hygiene Rating Scheme Consumer information:

12. New Food Business • Register with Local Authority at least 28 days before trading • Food Hygiene Training • Food Safety Management Procedures (HACCP, Hazard Analysis)

13. 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)

14. Purpose of Inspection by an Officer • 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

15. Acts and Regulations Deal with: • Unsafe or unfit food • Contamination • Hygiene • Training • Hygiene practices • Provision of facilities • Food poisoning

16. Acts and Regulations Deal with: • Composition • Labelling • Registration • Import • Approval • Offences • Penalties

17. Safety of food Hygiene of Premises Food Safety Act 1990 The Food Hygiene (Scotland) Regulations 2006 Food Safety Act (Amendment) Regulations 2004 Applying E.C. Regulations 852/2004 853/2004 854/2004 The General Food Regulations 2004 Applying E.C. Regulation 178/2002

18. EC Regulation 852/2004Hygiene 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

19. 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

20. General Hygiene Requirements(all food business operators)852/2004-Annex II Chapters 1-12 • General requirements • Specific requirements • Moveable/temporary • Transport • Equipment • Food waste • Water supply • Personal hygiene • Foodstuffs • Wrapping/packaging • Heat treatment • Training

21. 852/2004Article 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

22. Food Hygiene (Scotland) Regulations 2006Schedule 4Temperature 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)

23. EC Regulation 853/2004Approved Premises • Premises approved to produce Product of Animal Origin (POAO) • Requirement for • Registration & Approval • Health & Identification marking • Documents

24. Food Labelling Regulations 1996 • Food to be labelled with: • 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

25. Food Labelling • New Food Information (Scotland) Regulations 2013 Labelling can be complicated and confusing – if in doubt, ask!

26. Sale of local produce • Check that supplier is registered with Environmental Health • Registration – free of charge • Insurance for product and 3rd party liability?

27. If in Doubt….. • Contact your local EH office and seek advice • It’s free!

28. Effect of “horse meat” scandal

30. Food Fraud - effects • 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

31. Conclusion Fair Trade – Trade Fairly All food business operators have to work to the same legislation Any Questions?