The Environmental Health Manager (Commercial) will give a Food Safety Team Annual Update presentation to the Panel.
Minutes:
The Environmental Health Manager (Commercial) provided those present with an overview of the Food Safety Team and the work they carried out. She provided details of the Legal Regulations surrounding the Food Safety processes and statutory duties of the Council.
The Panel was provided with an overview of how Food Hygiene Inspections were carried out and the ratings achieved by premises for 2014/2015. She informed those present that 775 premises were currently rated as very good, one premises did have a zero rating, but issues had now been resolved and the premises was currently rated as generally satisfactory.
The Environmental Health Manager explained that each year the Food Standards Agency promoted a Food Safety week. This year was the Chicken Challenge and promoted steps to protect people and their families when preparing raw chicken.
The Food Safety Team had also been involved in the requirement for all food businesses to provide information about Allergenic Ingredients used in the food sold or provided by them. Training sessions had been made available for businesses and information packs had been created.
The Panel was informed that the Council had a statutory duty to conduct Shellfish Sampling. Classified areas had to be periodically monitored for microbiological quality. Shellfish flesh and water samples needed to be tested for the presence of certain toxins. The Environmental Health Manager confirmed that the Council had to meet the costs of shellfish sampling as it was a statutory duty. Discussions were ongoing to try and reduce the fee charged by external organisations when the only way to access areas was by boat.
The Chairman thanked the Environmental Health Manager for her report and invited questions and comments from the Panels, as summarised below.
In response to a question from Councillor Rochford, the Environmental Health Manager explained that the Council was required to submit ten shellfish samples per year, however they submitted twelve. This was in case one of the samples failed. The Panel was informed that if one of the samples failed the Council could lose its classification and the reclassification process would have to be started again.
Councillor Bubb referred to ship inspections and asked who met the cost of the inspections carried out by the Council. The Environmental Health Manager explained that the Council carried out inspections to all ships in the docks. The individual ships had to pay for the inspection and fees were set nationally.
In response to a question from the Vice Chairman, Councillor Mrs Wright, the Environmental Health Manager explained that high risk premises would receive the most frequent visits from the Food Safety Team. High risk premises could include those who had problems in the past, had complex structures of premises or methods of cooking.
In response to a further question from the Vice Chairman regarding Campylobacter, the Environmental Health Manager explained that the bacteria could not be controlled at source as it was intrinsic in the bird and the slaughter process. There was currently no vaccine which could be provided. The Environmental Health Manager explained that as long as raw meat was prepared and cooked correctly and those who had handled raw meat wash their hands, it should not be an issue.
Councillor Moriarty addressed the Panel under Standing Order 34. He referred to the Allergen information which had to be made available by all food businesses and asked how catering businesses advertised which allergens were present in their food. The Environmental Health Manager explained that she would advise them to have a list available of ingredients and products and place a notice near the food to inform customers that they should contact a member of the catering staff if they had any allergies.
Councillor Mrs Collop referred to the food ratings scheme and the Environmental Health Manager explained that food premises were rated from zero to five. The Food Safety Team had a separate ratings scheme which went from A to E which determined how often premises should be inspected. She referred to the premises which had been previously rated as zero and explained that regular checks were conducted at the premises.
In response to a question regarding the preparation of Game, the Environmental Health Manager explained that the same precautions should be taken when handling any form of raw meat, it should be cooked thoroughly and then you should wash your hands. She explained that raw meet should not be washed as it often spread bacteria.
In response to a question from Councillor Mrs Squire the Environmental Health Manager explained that Food Hygiene ratings were available to view via the Borough Council’s website. There was also an app which could be downloaded.
In response to a further question from Councillor Mrs Squire, the Environmental Health Manager explained that the Council would be notified by Public Health England if a food poisoning incident was reported. The Council would then contact the individual to try and determine the cause. Action could then be taken as necessary and would be dependent on the seriousness of the case.
Councillor Hipperson asked if it was safe to eat rare steak and the Environmental Health Manager explained that if the cut of meat was seared on both sides to kill off pathogens and prepared hygienically it should be safe. Precaution should be taken in cases of eating rare minced products unless the meat had been seared first before being minced.
Councillor Smith asked what the process would be if a food premises was taken over by new management. The Environmental Health Manager explained that if it was a change of process, the business would have to re-register as a new business and would be unrated until an inspection took place.
Councillor A Tyler understood that there was a wide range of food premises, and asked if there was a trend to the type of business which was high risk or low rated. The Environmental Health Manager explained that multi-national businesses usually had quite a high hygiene standard. School and care home caterers also had specific hygiene standards that they had to meet so generally were awarded quite a high rating. Inexperienced smaller premises sometimes had problems achieving a decent rating and the Environmental Health Manager explained that officers were available to provide advice and information to new businesses to help them to achieve a good rating.
RESOLVED: The Food Safety update was noted.