food service plan 2011 - 2012
TRANSCRIPT
FOOD SERVICE PLAN
2011 - 2012
PLANNING & REGULATION SERVICES
October 2011
FOOD SERVICE PLAN
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Contents
1. Service Aims and Objectives .................................................................................................................. 4
1.1 Aims and Objectives ..................................................................................................................... 4
1.2 Links to Corporate Objectives and Plans...................................................................................... 4
2. Background ............................................................................................................................................ 4
2.1 Profile of the Local Authority ....................................................................................................... 4
2.2 Organisational Structure .............................................................................................................. 5
2.3 Scope of the Food Service ............................................................................................................ 7
2.4 Demands on the Food Service ..................................................................................................... 8
2.4.1 Food Safety .............................................................................................................................. 8
2.4.2 Food Standards ........................................................................................................................ 8
2.4.3 Animal Feed ............................................................................................................................. 9
2.4.4 Service Delivery Points ............................................................................................................ 9
2.4.5 External Factors ..................................................................................................................... 10
2.5 Enforcement Policy .................................................................................................................... 10
3. Service Delivery ................................................................................................................................... 11
3.1 Food and Animal Feed Premise Visits ........................................................................................ 11
3.1.1. Food Safety Visits ...................................................................................................................... 11
3.1.2. National Food Hygiene Rating Scheme ..................................................................................... 13
3.1.3. Food Standards Inspections ...................................................................................................... 13
3.1.3 Feeding stuffs Inspections ..................................................................................................... 14
3.2 Food and Feeding stuffs Complaints and requests for Service .................................................. 15
3.2.1 Food Safety ............................................................................................................................ 15
3.2.2 Food Standards and Feeding stuffs ....................................................................................... 15
3.3 Primary Authority / Home Authority Principle .......................................................................... 15
3.4 Advice to Business ...................................................................................................................... 16
3.5. Food and Feeding stuffs Sampling ............................................................................................. 17
3.5.1 Food Safety Sampling Programme: ....................................................................................... 17
3.5.2 Food Standards Sampling Programme .................................................................................. 17
3.5.3 Arrangements for analysis and examination of samples....................................................... 18
3.6 Control and Investigation of Outbreaks and Food Related Infectious Disease ......................... 19
3.7 Food Safety Alerts ...................................................................................................................... 19
3.8 Liaison with Other Organisations ............................................................................................... 19
3.9 Food and Feed Safety and Standards Promotion ...................................................................... 20
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3.9.1 Food Safety Promotion .......................................................................................................... 20
4. Resources – MM to update ................................................................................................................. 20
4.1 Financial Allocation .................................................................................................................... 20
4.1.1 Food Safety ............................................................................................................................ 20
4.1.2 Food Standards and Feeding stuffs ....................................................................................... 21
4.2 Staffing Allocation ...................................................................................................................... 21
4.3 Staff Development Plan ............................................................................................................. 22
5. Quality Assessment ............................................................................................................................. 22
6. Performance ........................................................................................................................................ 24
6.1 Review Against the Service Plan ................................................................................................ 24
6.1.1 Food Safety ............................................................................................................................ 24
6.1.2 Food Standards ...................................................................................................................... 25
6.2 Identification of Any Variation from the Service Plan ............................................................... 25
6.2.1 Food Safety ............................................................................................................................ 25
6.2.2 Food Standards MM TO UPDATE ........................................................................................... 25
6.3 Areas for Improvement .............................................................................................................. 26
6.3.1 Food Safety ............................................................................................................................ 26
6.3.2 Food Standards and Feeding Stuffs MM TO UPDATE ............................................................ 26
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1. Service Aims and Objectives 1.1 Aims and Objectives To ensure as far as possible the safety of food produced, sold and consumed within the Borough. To ensure as far as possible that food meets appropriate quality standards, is correctly labelled and described and is free from contaminants. To identify risks to the safety of food produced or sold within the Borough, advise and educate food businesses and take enforcement action where appropriate. To advise and educate members of the public regarding food safety and standards matters. All the aims and objectives above are also applicable to Animal Feed. 1.2 Links to Corporate Objectives and Plans The Food Service supports the proactive approach of the Council’s aims, priorities and continuous improvement programme as defined in the mission statement defining Rochdale Council’s purpose. The work of the Food Service as a whole strongly contributes towards the council’s aim “to create the best quality of life for all local people by providing quality services that matter to them” (Stepping Up, 2007). Activities are aimed at reducing ill health, in the form of food poisoning, and enabling consumers to have confidence in the quality of the food they buy.
2. Background 2.1 Profile of the Local Authority Rochdale Metropolitan Borough is located in the southern Pennine Moors, in the north-east region of the Greater Manchester conurbation. The Borough covers 62 square miles of which about two-thirds is rural. It is characterised by urban developments of dense housing and industrial areas located along major roadways, surrounded by hilly areas of rural land. The Borough is divided into four Townships based around the towns of Rochdale, Heywood and Middleton, together with the eastern urban area that form the Pennines Township. Each Township has its own distinctive background and character with which residents identify. Further information about the profile of the Borough can be found on the Council’s ‘Stats and Maps’ website www.rochdale.gov.uk/system_pages/links/stats_and_maps.aspx
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Head of Planning & Regulation Services
Public Protection Manager
Service Manager Team Manager
(Business Engagement & Compliance)
Food Examiner: Health Protection Agency
Team Leader: Food Safety Team Leader: Commercial Practices (Food
Standards)
Public Analyst: Staffordshire County Council
1.5 X Senior Public Protection Officer 1 X Public Protection Officer
Infectious diseases responsibilities carried out in conjunction with Public Protection
Service, Communities Team
Use of GM Public Protection Service for Business Compliance Assessments of lower
risk premises
2.2 Organisational Structure PLANNING & REGULATION SERVICES: 2011 - 2012
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COUNCIL COMMITTEE STRUCTURE
COUNCIL
POLICY OVERVIEW COMMITTEE
CABINET
CABINET MEMBER
Internal & Environmental Services
PLANNING & REGULATIONSERVICES
NOTE: Policies are developed within Planning & Regulation Services in conjunction with the Portfolio-holder, prior to consideration by the Policy Overview Committee and Cabinet; with final approval by the Council.
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2.3 Scope of the Food Service The food service is provided by the Public Protection Service, which is also responsible for a number of other service areas. The following is a list of the main responsibilities, with an indication of the other services provided: a) Providing a high quality, food service in accordance with the FSA Framework
Agreement as far as resources allow. b) Programmed food safety and food standards inspections of food premises, with
reference to the FSA Code of Practice and Practice Guidance (revised March 2006). Available resources are targeted at the higher risk premises.
c) Investigation of complaints regarding food premises and items of food produced or
sold within the Borough. d) Liaison with other local authorities in relation to businesses for which the authority
acts as Home Authority, Originating Authority or Primary Authority and providing advice to these businesses where appropriate.
e) Participation in consultations for planning approval, building regulations, licensing
applications etc. f) Dealing with requests for information and advice from food businesses and members
of the public as far as resources allow. g) Routine sampling of milk and of private water supplies from food premises, and
participation in national surveys organised by the Food Standards Agency, Local Government Regulation (LGR formerly LACORS), Health Protection Agency etc. as far as resources allow.
h) Food sampling to check for compliance with composition and labelling legislation.
Carried out as part of a planned programme of work organised by Greater Manchester Food Liaison Group.
i) Participation in the Greater Manchester Food Liaison Group, TSNW Food Panel and
other regional/national agencies, including contribution to the healthy eating agenda where appropriate.
j) Use of AGMA Business Compliance Service to carry out “Business Compliance
Assessments” in medium and low risk premises. Premises which are found not to be broadly compliant with relevant legislation will be referred to the Council for further investigation/enforcement action as appropriate.
k) Control and investigation of outbreaks and food related infectious disease is provided
in conjunction with the Communities Team. l) Educational and promotion work during routine visits. m) Inspection of premises handling animal feed which become “high risk” and
investigation of complaints.
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2.4 Demands on the Food Service 2.4.1 Food Safety The breakdown of premises liable for enforcement for Food Safety purposes at 1 April 2011 is as follows
Total Number of Premises 1876 Of which Cat A (Highest Risk) 5 Cat B 122 Cat C 904 Cat D (Low risk) 291 Cat E (Very Low risk) 419 Unrated (New businesses) 135
The following table shows the distribution of these premises in terms of type of activity as set out in the FSA Code of Practice:
Primary Producer 9 Hotel / Guest House 23
Manufacturer / Packer 32 Pub / Club 278
Importer / Exporter 1 Take Away 275
Distributor / Transporter 49 Caring Premises (Elderly peoples homes etc.)
186
Supermarket / Hypermarket 30 School / College 135
Small Retailer 458 Mobile Food Unit 92
Restaurant / Cafe / Canteen 221 Other Caterers 87
The Authority is responsible for approving premises carrying out specialist processes, which fall within the scope of EC Regulation 853/2004. This includes local food manufacturers, on-farm dairies etc. The numbers of these premises are as follows:
Dairy Products 5 Meat Products 4 Minced Meat & Meat Preparations 1 Cold Stores 3
2.4.2 Food Standards The breakdown of premises which have been risk assessed for Food Standards purposes is as follows:
Total Number of Premises 1885
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Of which:
High Risk 30 Medium Risk 553 Low Risk (Includes Unrated)
1180
Outside the programme (Very low risk)
122
2.4.3 Animal Feed Following the introduction of the Animal Feed Hygiene Regulations, the premises database was completely revised. The current risk assessment of the types of premises covered by the legislation is as follows:
Total Number of Premises
90
Of which:
High Risk 0 Medium Risk 10 Low Risk 80
There are currently no approved premises in the Borough and 49 registered premises. 2.4.4 Service Delivery Points All Food Hygiene services provided are based in Telegraph House, Baillie Street, Rochdale and can be accessed in person by calling at the Planning & Regulation Service Reception on Floor 1 between the hours of 8.30am and 4.45pm, Monday to Friday. The Council also has a number of other Customer Service Points throughout the Borough where customers can register complaints, to be forwarded to the Service, and these are open during the same periods: Floor 2, Municipal Offices, Smith Street, Rochdale OL16 1LQ
The Phoenix Centre, 1 Church Street, Heywood, OL10 1LR
Middleton Council Offices, Sadler Street, Middleton, M24 5UJ
Littleborough Council Offices, Harehill Park, Littleborough OL15 9HF
Kirkholt Customer Service Centre 46 The Strand, Kirkholt, Rochdale OL12 2JG
Milnrow & Newhey Customer Service Centre, 82 Dale Street, Milnrow OL16 3HX
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Langley Customer Service Centre 17 Lingmell Close, Langley, Middleton, M24 4HS
The service can also be contacted by telephone via the Council’s “Contact Centre” and by email. This includes an “Out of hours” emergency service. The Food Standards and Animal Feed services provided whilst based at Telegraph House, can be accessed via Consumer Direct. 2.4.5 External Factors Approximately 12% of Rochdale’s population are of Pakistani/Bangladeshi and Chinese origin. This part of the population has traditionally included a significant proportion of food business proprietors, many of whom do not have English as a first language. 2.5 Enforcement Policy The Council has approved a Food Safety Enforcement Policy and a Trading Standards Service, Enforcement and Prosecution Policies which includes arrangements for Food Standards and Animal Feedingstuffs enforcement. Enforcement is carried out in accordance with the Regulators’ Compliance Code: the Statutory Code of Practice for Regulators.
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3. Service Delivery 3.1 Food and Animal Feed Premise Visits 3.1.1. Food Safety Visits The Council has consistently affirmed the view that food safety inspections should be carried out on the basis of risk-based prioritisation, in line with the FSA Code of Practice as far as resources allow. This has included a commitment to carry out revisits to check on compliance where appropriate. The FSA Code of Practice sets out the frequencies at which routine food safety visits to food businesses should be made:
Category Minimum frequency
A Highest risk At least every six months
B At least every 12 months
C At least every 18 months*
D Low risk at least every 24 months
E Very low risk A programme of alternative enforcement strategies or interventions every three years
Category A & B inspections must receive inspections at the frequencies set out above. *Once businesses that are rated as Category C are found to be “Broadly Compliant” with legislation (see below), the visits can alternate between inspections and shorter visits to monitor whether they are maintaining a satisfactory standard. Broadly Compliant Premises The “New Performance Framework for Local Authorities & Local Authority Partnerships: Single Set of National Indicators” issued in October 2007 by the Department for Communities and Local Government, included a new performance indicator in relation to food safety. This indicator is also used by the Food Standards Agency as a measure of the standards of food hygiene within premises in the Borough.
NI 184: Food establishments in the area which are broadly compliant with food hygiene law
This measure uses the definition of “Broadly Compliant” set out in the FSA Code of Practice. This takes into account the level of compliance for hygiene, structure and management for each business. At 1 April 2011 the proportion of food businesses in the Borough which were “Broadly Compliant” was 87.8% This compares to 81.4% at 1 April 2010.
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Inspection programme The number of programmed food safety visits due during 2010/2011 is 1264. These are made up as follows:
Type of Premises No of Inspections due
No of Inspections planned
Cat A (Highest risk) 10 10 Cat B 97 97 Cat C 781 0
Band D (Low Risk) 241 0 Unrated (New businesses) 135 0
As a result of a significant reduction in resources within the Public Protection Service, during the coming year it will not be possible to carry out visits all of the premises due for an inspection or intervention as required by the Food Standards Agency Code of Practice. Priority will continue to be given to the higher risk premises Visits will be made to 107 Category A & B premises. In addition, where appropriate, inspections will be carried out at premises subject to complaints. In addition, the authority is now participating in the AGMA Business Compliance Project. This is being carried out by a team of officers working on behalf of five Greater Manchester authorities, who carry out visits to businesses and make a brief check of levels of compliance across a range of disciplines including, Food Safety, Health & Safety and Fire Safety. The officers are not be authorised to take enforcement action. Where the premises are not complying with relevant legislation they will be referred to specialist officers for follow-up action including formal enforcement where appropriate. Assessments of 550 food premises are planned during the year. In line with our commitment to carry out revisits to check on compliance where necessary, it is expected that the above inspections will generate approximately 80 revisits. Enforcement In line with the Environmental Health & Licensing Service Enforcement Policy, enforcement activity is targeted at the highest risk businesses and those which repeatedly fail to comply with food safety legislation. In order to try to increase the percentage of premises within the Borough that are “Broadly Compliant”, the amount of enforcement action taken in relation to these premises over the last three years has been significantly increased. In particular, the number of Hygiene Improvement Notices served was as follows:
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Year No. of Hygiene Improvement Notices
served
2007 - 2008 45
2008 - 2009 112
2009 - 2010 99
2010 - 2011 58
The Council’s approach of trying wherever possible to work with businesses, but taking a firm approach to Food Safety enforcement where appropriate, has seen a reduction in the number of Category A (Highest risk) premises as follows:
Year No. of Cat A premises
2007 - 2008 16
2008 - 2009 13
2009 - 2010 4
2010 - 2011 5
3.1.2. National Food Hygiene Rating Scheme In July 2011 the authority along with the other nine Greater Manchester authorities, launched the National Food Hygiene Rating Scheme (previously known as “Scores on the Doors”). This involves retail and catering businesses being given a food hygiene rating after each full hygiene inspection. They are provided with a certificate and window sticker which they are asked to display at their premises. The results are also available through the Council’s website and as part of the Food Standards Agency national scheme. The ratings allow consumers to make informed decisions about where they may wish to eat or purchase food and will help to improve hygiene standards by publicising information about individual businesses. To date information on hygiene standards in over 1100 businesses within the Borough has been published. To date only one premises has been given the lowest rating (“Zero”). During the inspection, officers explain to businesses how their rating has been calculated. They are also given information on arrangements for revisits (to allow the business to be re-rated), the appeals process and their “right to reply”. 3.1.3. Food Standards Inspections The following table shows details of the types of interventions and intervals for premises subject to food standards legislation:
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TS Food Premise Risk Rating (LGR)
Type of Official Control / Intervention Frequency
High (H)
Inspection, partial inspection or audit Every 12 Months
Medium (M) – Non Compliant
Inspection, partial inspection or audit Every 24 Months
Medium (M) – Broadly Compliant
Inspection, partial inspection or audit, OR Sampling, surveillance or monitoring
Alternate every 48 Months
Low (L) Alternative Enforcement Strategies (Sampling, surveillance, monitoring, complaints, questionnaires, BCP)
Every 60 Months
The work planned for 2011 – 2012 is as follows: Approx
1. Carry out an intervention at all High Risk rated food premises.
30
2. Respond to all requests for trader advice.
12
3. Risk assess complaints and respond in accordance with Regulators Compliance Code / National Intelligence Model
50
4. Deal with all complaints relating to food fraud.
5
5. Carry out a borough-wide sampling programme.
60
3.1.3 Feeding stuffs Inspections The work completed in 2010 – 2011 was as follows: Approx
1. Carry out inspections of medium risk rated feed premises.
10
2. Carry out inspections of a percentage of low risk rated premises.
90
3. Respond to all complaints and requests for trader advice.
5
4. Carry out monitoring sampling at a percentage of premises visited. 3
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3.2 Food and Feeding stuffs Complaints and requests for Service 3.2.1 Food Safety Complaints and requests for service in respect of food and the hygiene of food premises are dealt with in line with documented procedures. All complaints received are assessed, however the level of investigation and action is determined after consideration of the information received, and is based on the risk to public health arising from the complaint. Responses to complaints about food that may be unfit for human consumption, or food containing foreign matter, can vary from the provision of advice to the complainant, often after liaison with retailers/producers, to detailed investigations resulting in prosecution in line with the Service’s Enforcement Policies. Due to the reduction in available resources within the service, we will no longer be able to deal with complaints and service requests in the way we have in previous years. We will continue to prioritise the most serious complaints and a selection criteria has been developed to determine which complaints will take priority. Approximately 450 complaints and service requests are received each year. These include 50 about items of food, 150 regarding hygiene of food premises and a further 250 requests for advice or service in respect of food and food premises. It is estimated that during the coming year we will be able to deal with 110 of these by visits and 225 will be dealt with by telephone or letter. In addition, the service provides detailed information to the organisers and participants in major events (street markets, etc.) 3.2.2 Food Standards and Feeding stuffs All complaints received in the above area of responsibility are recorded and assessed for further action in line with documented procedures. The possible actions, which are available, are included in the Enforcement Policy referred to in paragraph 2.5 and are determined by the Team Leader (Commercial Practices) in consultation, where appropriate, with the investigating officer. The Trading Standards Service and the regional Consumer Direct office receive approximately 50 complaints and requests for trader advice per annum relating to food standards and feeding stuffs. 3.3 Primary Authority / Home Authority Principle The aim of the Primary Authority Principle is to increase communication between local authorities dealing with businesses, which have multiple premises located in different parts of the country. It is a requirement that regulatory services comply with the Home Authority Principle and the Trading Standards service also complies with Local Government Regulation Guidance in respect of Home Authorities.
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It is recognised that the benefits of the Principle are as follows:
• greater enforcement consistency;
• increased efficiency and reduced enforcement duplication;
• preventative enforcement through advice on compliance;
• resolution of conflicts between different authorities and between authorities and businesses;
• better understanding and awareness of commercial issues;
• increased understanding of local businesses; and
• enhanced technical and audit expertise. It is hoped that during 2011 – 2012 the Service will establish 20 Primary Authority partnership agreements with food manufacturers in the Borough. 3.4 Advice to Business The service will continue to provide assistance to business, to help them to comply with the requirements of legislation where resources allow. This will primarily take place during routine inspections and complaint investigations. In addition, training and consultancy support to food businesses is provided by Business Regulation Solutions Greater, which operates in partnership with the ten Greater Manchester Authorities, Greater Manchester Fire & Rescue Service and Warrington Borough Council. Officers are continuing to provide support to businesses to assist them in complying with the legal requirement for documented procedures through use of the Food Standards Agency “Safer Food, Better Business Manual”. After participating in a Food Standards Agency pilot project to produce information for Fish and Chip shops on how they can make the food they serve healthier. The completed leaflet “Tips on Chips” was distributed to all businesses in the Borough selling this type of food. All food safety officers have received training on “healthier eating”, to help them discuss its importance with food businesses. A leaflet and an insert for the “Safer Food Better Business” manual have been produced to assist businesses. During routine visits officers have been trying to encourage them to offer an increased range of “healthier options” in their menus. Work has also been continuing to raise awareness of food allergies. A review of the food safety information displayed on the Council’s website was carried out. During 2011 – 2012, the following work is planned: Officers will receive consistency training on the guidance issued by the Food Standards Agency to reduce the risk of cross contamination of E col O157. This was produced following the outbreak in South Wales. The contents of the guidance will be discussed
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with the operators of relevant food businesses during visits. A DVD produced by the FSA will also be distributed. 3.5. Food and Feeding stuffs Sampling Sampling of food and feeding stuffs will be carried out during routine programmed inspections, following complaints, requests from the Food Standards Agency, etc and as part of the co-ordinated AGMA programme. 3.5.1 Food Safety Sampling Programme: The Food Standards Agency Framework agreement requires local authorities to develop a sampling programme which should include the following:
• Samples submitted following a complaint;
• Samples taken as part of an investigation of a suspected food poisoning outbreak;
• Routine sampling, to assess the safety of particular foods etc as detailed below: Routine Sampling: a. Sampling of products produced locally from premises approved under EC Regulation
853/2004, (Dairies, Meat Products premises etc). Sampling of water from local businesses with private water supplies (well or spring water).
b. Regional: Carried out within a structured programme devised by the Greater Manchester Food Liaison Group in conjunction with the Health Protection Agency: Food, Water and Environmental Microbiology Network (Preston Laboratory). Detailed protocols are developed to ensure consistency of sampling and results.
c. National: As required by the Food Standards Agency, or as part of surveys organised Local Government Regulation, the Health Protection Agency or the Greater Manchester Food Liaison Group.
Priority will be given to complaint samples and those required during outbreak investigations. Any remaining available resources will be targeted towards the samples detailed in (a) above. The resources required to carry out sampling are as follows
• Purchase cost of samples approximately £100
• Samples submitted to the Health Protection Agency are examined as part of a service level agreement.
• The cost of sample testing by the Public Analyst is detailed in 4.1 below; 3.5.2 Food Standards Sampling Programme The policy in relation to food samples taken to test for compliance with composition, labelling, contamination and presentation requirements is as follows:
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Routine Sampling:
The AGMA (Association of Greater Manchester Authorities) Food Group agree a sampling programme on a quarterly basis, which will reflect the needs of each constituent authority.
Where applicable, each authority will concentrate on:
• Home Authority businesses
• ‘Locally’ produced foodstuffs
• Allocated supermarket own-brands and
• Foods imported from outside the EU.
The following factors may be taken into account when selecting the type of food to be sampled:
• known problem areas
• current consumer concerns including nutritional information
• novel processes or technology
• advice from public analyst
• healthy eating e.g. fat, salt and sugar content. The consequence of this joint approach is:
• More meaningful conclusions can be drawn from the results of analysis
• Duplication of samples is greatly reduced The group also regularly participates in FSA surveys on imported foods and contributes to the Local Government Regulation national sampling programme. In addition to the formalised sampling programme, field officers are encouraged to take other samples where appropriate. In particular these include samples of ingredients or finished product from manufacturers/packers etc. The service aims to take 60 samples per year, the vast majority of which will be classified as informal. Formal samples will generally be taken where a significant problem has been identified, or where formal action is likely. Complaint samples will be submitted as necessary. The resources required to carry out sampling are as follows:
• Purchase cost of samples approximately £200
• Analytical cost of sampling approximately £10,000 3.5.3 Arrangements for analysis and examination of samples The authority’s Public Analyst is Staffordshire County Council Scientific Services.
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The Food Examiner which carries out microbiological of food samples is the Health Protection Agency: Food, Water and Environmental Microbiology Network (Preston Laboratory). 3.6 Control and Investigation of Outbreaks and Food Related Infectious
Disease The Council liaises with a Consultant in Communicable Disease Control (CCDC) from the Greater Manchester Health Protection Unit in all matters relating to the control and investigation of food related infectious disease. When required the CCDC heads the Outbreak Control Team, which is convened in accordance with criteria laid down in the Infectious Disease Outbreak and Control Plan, and includes representatives from the Council. The investigation of suspected outbreaks is carried out in conjunction with the Public Protection Service Communities Team. 3.7 Food Safety Alerts Food Alerts are issued by the Food Standards Agency to advise local authorities and consumers of foods which may not comply with food safety standards. These are dealt with in line with documented procedures, which comply with the guidance provided in the FSA Code of Practice. Based on experience of previous years’ Food Alerts, we expect to receive approximately 50 Food alerts. During 2010 – 2011 the service dealt with a serious incident referred to us by the Food Standards Agency involving metal contamination of food starch which was being held in a premises in the Borough. 3.8 Liaison with Other Organisations We are committed to being involved in liaison with other local authorities, and associated organisations, to achieve consistency and to maintain our level of knowledge and understanding in a rapidly changing area of work. This is done by being actively involved in a number of Groups, including:
• Association of Greater Manchester Authorities (AGMA)
• Greater Manchester Public Protection Partnership
• Greater Manchester Food Liaison Group
• Greater Manchester Health Protection Unit
• Heywood, Middleton & Rochdale NHS Primary Care Trust
• TS North West Food Standards Group We also have formal consultation arrangements with other service providers within the Council in respect of:
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• Applications for planning approval, building regulation approval and applications under the Licensing Act 2003.
• Land Charges enquiries. 3.9 Food and Feed Safety and Standards Promotion 3.9.1 Food Safety Promotion In addition to the educational activities carried out to support food businesses set out in 3.4 above, work is continuing to increase awareness of the importance of food safety and healthy eating amongst consumers: A project was carried out to encourage local retailers to accept “Healthy Start” vouchers and publicise their involvement in the scheme on the national website. The service continued it’s involvement in the Chartered Institute of Environmental Health “Eat Clever Campaign” to vulnerable adults within the Borough. This includes healthy lifestyle elements and food hygiene training.
4. Resources – MM to update 4.1 Financial Allocation 4.1.1 Food Safety The budget for Food Safety (i.e. Hygiene) is provided within the overall Food / Health and Safety Environmental Health budget. It is estimated that 75% of the overall budget is dedicated to food hygiene work. The following is therefore an estimate of the appropriate financial allocation for this part of the service: Expenditure: £ Staff Salaries + associated costs 287,550 Transport 8,025 Supplies & Services 4,950 Internal Recharges (17.5% of all EH) 53,375 External Recharges (17.5% of all EH) 23,080 AGMA Business Compliance Assessor 23,000 Total 399,980 Income: 1,650 Net 398,330
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4.1.2 Food Standards and Feeding stuffs Food standards work is completely integrated within the overall Trading Standards Service budget. Consequently it is difficult to calculate meaningful figures for this work. It is estimated that 10% of the overall budget is dedicated to food standards and feed work. The following is therefore an estimate of the appropriate financial allocation for this part of the service: Expenditure: £ Staff Salaries + associated costs 30,480 Training 140 Transport 1,060 Supplies & Services 1,050 Sampling Analysis 10,000 Premises 600 Internal Recharges 14,330 External Recharges 3,270 Total 60,930 Income: 850 Net 60,080 4.2 Staffing Allocation The Food Safety, Food Standards and Animal Feedingstuffs functions are carried out by the Public Protection Service, Business Engagement and Compliance Team. The team carries out a wide range of functions including, health and safety, commercial practices (previously carried out by the Trading Standards Service), animal health, private water supplies and Environmental permitting. The officers involved in providing the Food Safety, Food Standards and Animal services are as follows:
Service Manager (Business Engagement & Compliance)
Responsible for service-wide issues
Team Manager (Business Engagement & Compliance)
Responsible for service-wide issues
Team Leader: Food Safety 20% of time operational, 80% office based
Team Leader: Commercial Practices (includes Food Standards/Animal Feed)
15% of time spent on Food Standards/ Animal Feed work
1.5 Senior Public Protection Officers
80% of time spent on food safety work
1 Public Protection Officer 80% of time spent on food safety work
Infectious diseases investigations by Communities Team (0.3 FTE)
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In addition, “Business Compliance Assessments” are carried out by AGMA (see 3.1.1 above). 4.3 Staff Development Plan The training and development of staff is essential to ensure that officers are able to carry out their duties effectively. Each year, officers are asked to identify their needs as far as training is concerned during Performance and Development Reviews. Managers then assess these against the needs of the service in order to ensure that the appropriate 10 hours of Continuing Professional Development training are attained. Training for staff is provided in a number of ways:
a) Induction training for new members of staff b) Courses provided by the Council’s Central Training Unit c) Seminars provided by through the Greater Manchester Food Liaison
Group d) Courses and seminars provided by external organisations e) In-house Training including team meetings f) Training and instruction provided on-the-job on a one-to-one basis. g) Training provided by Trading Standards North West h) Updates provided by the Food Standards Agency.
Officers attending external courses and seminars as appropriate are expected to give a presentation to the rest of the team. This can range from a simple overview of the event to a more formal presentation providing considerable detail; including copies of handouts, etc.
5. Quality Assessment Documented procedures have been developed to verify conformance with the FSA Framework Agreement, relevant legislation, codes of practice, documented policies and procedures. These include:
• Monitoring of officers work by the Team Manager and Team Leaders,
• Performance Indicators;
• Team meetings;
• Accompanied inspections;
• One to one meetings with officers;
• Prior approval of legal proceedings ;
• Consistency exercises;
• Identification of training needs;
• Review of documents;
• Internal audits;
• Customer Surveys;
• Review of complaints against the service;
• Inter-authority audits;
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• Reality Checks.
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6. Performance 6.1 Review Against the Service Plan Service Managers monitor and review performance against the Service Plan on a quarterly and annual basis and monitor the work of individual officers as described in Section 5 (Quality Assessment) above. In addition a full annual review is carried out at the end of March each year identifying any variances and presenting an improvement plan which sets out any necessary improvements/service developments. Performance for the year 2010/2011 was as follows: 6.1.1 Food Safety
Food Safety Inspections/ interventions:
Requirement (FSA Code of Practice):
100% of those planned
Actual: Cat A: 17 (100%) Cat B: 265 (99%)
Total no. of visits: 590 (Includes new premises and those inspected following a complaint)
Performance Indicator: NI 184
Food establishments “broadly compliant” with food hygiene law
Actual: April 2010: 87.8%
Revisits:
Estimate of number likely to be made:
500 Actual: 349
Other visits (advisory, sampling etc.):
Actual: 73
Hygiene Improvement Notices served:
Actual: 58
Food Complaints:
Estimate of number likely to be received:
60 Actual: 52
Complaints about the hygiene of food premises
Estimate of number likely to be received:
150 Actual 144
Other service requests:
Estimate of number likely to be received:
320 Actual: 266
Food samples submitted:
Previous year 238 Actual: 54
Food Alerts:
Estimate of number likely to be received:
60 Actual: 50
FOOD SERVICE PLAN
25
6.1.2 Food Standards Category No of interventions due
as per FSA Code of Practice
RMBC Target Number achieved
High Risk premises 29 29 27 (93%)
Medium Risk 334 9 100
Low Risk 858 0 9
Revisits:
Estimate number likely to be required
20 Actual: 0
Complaints:
Estimate of number likely to be received
40 Actual: 52
Food Samples Target
150 Actual: 83
Feed Hygiene Visits
Target 90 Actual: 97
Feed Samples Estimate 5 Actual: 3
6.2 Identification of Any Variation from the Service Plan 6.2.1 Food Safety All of the planned visits to Category A premises were completed. 99% of those planned to Category B premises were carried out. 3 premises did not receive the visit which had been scheduled. 6.2.2 Food Standards
The continued restructuring of the Trading Standards Service due to essential efficiency savings has seen the overall number of professional staff directly involved in food standards work decrease from 1.75 FTE to 0.75 FTE. This has resulted in the targeting of resources where most appropriate for the local business and residents community. Whilst there have not been the correct number of medium and low risk inspections carried out as required by the Food Standards Agency Code of Practice, the number of inspections of high risk premises has increased.
FOOD SERVICE PLAN
26
6.3 Areas for Improvement 6.3.1 Food Safety Monitoring of the work programme will continue with the aim that all of the work programmed is completed by the end of the year, including the small number of Category B premises outstanding from 2010 - 2011. 6.3.2 Food Standards and Feeding Stuffs The Food Standards service is keen to continue to develop service delivery in line with the challenges brought about by the Comprehensive Spending Review, Regulators’ Compliance Code, National Intelligence Model and the FSA Code of Practice. The Food Standards service will also consider the AGMA Public Protection Partnership business compliance project as an alternative enforcement strategy for low risk premises. At a time when resources are significantly diminishing, priority will be given to tackling the high risk, non compliant, problem food and feed businesses that continue to cause consumer and economic detriment to the Borough.