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 852/2004 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

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. 852/2004 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

22. 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)

23. EC Regulation 853/2004 Approved 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. Contact your local EH office and seek advice It’s free!
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?