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![Page 1: Development Department Working confidently with local food Christine M Morrison Environmental Health Officer Development Department Comhairle nan Eilean.](https://reader035.fdocuments.us/reader035/viewer/2022062511/551bc07b550346be588b4a2f/html5/thumbnails/1.jpg)
Development DepartmentDevelopment Department
Working confidently with local food
Christine M MorrisonEnvironmental Health Officer
Development Department Comhairle nan Eilean Siar
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Development DepartmentDevelopment Department
Aims and objectives
• To explain
- Environmental Health
- Food Safety legislation
- New business/local food supplier requirements
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Development DepartmentDevelopment Department
Environmental Health
• Food Safety• Food Standard• Health and Safety• Public Health• Built Environment• Pollution Control• Waste Management
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Development DepartmentDevelopment Department
Food Safety Legislation
Law is a complex subject
Acts & Regulations are difficult to interpret
However, ignorance of the law is no defence
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Development DepartmentDevelopment Department
Enforcement
• Local Authority authorised officers include:– Environmental Health Officer (EHO)
– Food Safety Officer (FSO)
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Development DepartmentDevelopment Department
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
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Development DepartmentDevelopment Department
Officer Duties
• New business advice
• Existing business advice
• Educate, advise, persuade
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Development DepartmentDevelopment 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
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Development DepartmentDevelopment Department
Prior to inspection
• Premises History• Frequency – depending on risk
rating• Equipment• Protective clothing• Additional expertise
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Development DepartmentDevelopment Department
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
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Development DepartmentDevelopment Department
Food Hygiene Rating Scheme
Consumer information:
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Development DepartmentDevelopment Department
New Food Business
• Register with Local Authority at least 28 days before trading
• Food Hygiene Training
• Food Safety Management Procedures (HACCP, Hazard Analysis)
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Development DepartmentDevelopment 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)
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Development DepartmentDevelopment Department
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
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Development DepartmentDevelopment Department
Acts and Regulations Deal with:
• Unsafe or unfit food• Contamination• Hygiene• Training• Hygiene practices• Provision of facilities• Food poisoning
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Development DepartmentDevelopment Department
Acts and Regulations Deal with:
• Composition• Labelling• Registration• Import• Approval• Offences• Penalties
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Development DepartmentDevelopment Department
Food Safety Act (Amendment)Regulations 2004
The General Food Regulations 2004
Applying E.C. Regulation 178/2002
The Food Hygiene (Scotland)Regulations 2006
Applying E.C. Regulations852/2004853/2004854/2004
Safe
ty o
f
food
Hygiene of
Premises
Food Safety Act 1990
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Development DepartmentDevelopment Department
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
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Development DepartmentDevelopment Department
EC Regulation 852/2004General 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
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Development DepartmentDevelopment Department
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
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Development DepartmentDevelopment Department
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
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Development DepartmentDevelopment Department
Food Hygiene (Scotland) Regulations 2006Schedule 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)
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Development DepartmentDevelopment Department
EC Regulation 853/2004Approved Premises
Premises approved to produce Product of Animal Origin (POAO)
Requirement for
•Registration & Approval
•Health & Identification marking
•Documents
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Development DepartmentDevelopment Department
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
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Development DepartmentDevelopment Department
Food Labelling
• New Food Information (Scotland) Regulations 2013
Labelling can be complicated and confusing – if in doubt, ask!
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Development DepartmentDevelopment Department
Sale of local produce
• Check that supplier is registered with Environmental Health
• Registration – free of charge
• Insurance for product and 3rd party liability?
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Development DepartmentDevelopment Department
If in Doubt…..
• Contact your local EH office and seek advice
• It’s free!
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Development DepartmentDevelopment Department
Effect of “horse meat” scandal
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Development DepartmentDevelopment Department
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Development DepartmentDevelopment Department
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
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Development DepartmentDevelopment Department
ConclusionFair Trade – Trade Fairly
All food business operators have to work to the same legislation
Any Questions?