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THE ROLE OF THE FOOD STANDARDS AGENCY NI Sharon Gilmore Consumer Choice & Food Standards FSA NI Overview of roles and responsibilities Jan 2006 What is the Food Standards Agency? Non-Ministerial UK Government Department Run by an independent Board

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the role of the food standards agency ni sharon gilmore consumer choice food standards fsa ni
THE ROLE OF THE FOOD STANDARDS AGENCY NISharon GilmoreConsumer Choice & Food Standards FSA NI
what is the food standards agency
What is the Food Standards Agency?
  • Non-Ministerial UK Government Department
  • Run by an independent Board
  • Accountable through Health Ministers to Westminster Parliament and Devolved Administrations
slide4

Origin of the

Food Standards Agency

  • Loss of public confidence in Government
  • Perceived conflict of interest in UK Agriculture Departments
slide5

Origin of the

Food Standards Agency [Cont’d]

  • Set up 1 April 2000 by Act of Parliament
  • Functions taken from Agriculture and Health Ministries and Departments
  • Staff transferred to a new, independent body
  • 700 + staff + 1600 meat inspectors (MHS)
  • Annual budget of £150 million
slide6

Food Standards Agency

Purpose

To protect the health of people and the interests of consumers in relation to food

Long term aim

To gain public trust and confidence as an independent body which put interests of consumers first

slide7

Guiding Principles

  • to put the consumer first
  • to be open and accessible
  • to be an independent voice
fsa roles the overview
FSA Roles - the Overview

A government department responsible for:

  • The safety of our food
  • Labelling and choice
  • Diet and nutrition

Policy ~ Enforcement ~ Advice ~ Research

slide10

FSA Role & Responsibilities

  • Central Competent Authority for Food Safety
  • Develop Policy and Propose Legislation
  • Food Alerts/Hazards
  • Emergency Orders + Regulations eg figs, pistachios, shellfish
  • Standard Setting, Monitoring and Auditing Enforcement Authorities
  • Provide Advice - Ministers, Assembly, Public
strategic plan 2005 2010
Strategic Plan 2005 - 2010

Food Safety

  • Reduce food-borne illness
  • Reduce risks to consumers from chemical contamination of food

Eating for Health

  • Make it easier for all consumers to choose a healthy diet,

Choice

  • Enable consumers to make informed choices
eating for health some targets
Eating for Health -Some targets
  • Reduce salt intake to 6g per day by 2010
  • Reduce the average intake of saturated fat
  • Develop targets for a balance between calorie in and energy out
  • Establish targets for the salt content of the 10 food categories contributing most salt to the diet
  • Track the key nutritional components of meals in major institutions
  • Develop the Food Vision database of local food initiatives
eating for health
Eating for Health
  • Develop and promote a food label signpost
  • Encourage schools to adopt a ‘whole school’ approach to diet and nutrition
  • Work with industry to achieve changes in the way food is promoted to children
who inspects food businesses
Who inspects food businesses?

Central and Local Government Departments involved with Food inspection

  • District Councils
    • Environmental Health Officers
    • Group Officers.
  • DARD
    • Milk quality assurance Branch
    • Veterinary Services
organisations supporting this work
Organisations supporting this work
  • NIFLG
  • Public Analyst
  • Public Health Laboratory Service
  • LACORS
  • FSA
  • DHSSPS
  • HPA
what does food control work involve
What does Food Control work involve?
  • Hygiene Inspections
  • Food Standards inspections
  • Food, Ingredient, and contact material sampling
  • Survey work
  • Complaint investigation
  • Education
food hygiene
Food Hygiene
  • Compliance with Hygiene Regulations on:
  • structure of premises
  • workflows of staff ,food ,waste, utensils,equipment ,packaging
  • HACCP system and controls
food standards
Food standards
  • Food standards
  • presentation ,composition ,quality, advertising and labelling of food
  • Require management systems in place eg ingredient specifications ,recipe control and production controls
what are food standards inspections
What are Food Standards Inspections?
  • Assessing risk of not meeting standards for production of safe food.
  • Testing management quality control systems
  • Assessing compliance against composition, labelling and advertising.
  • Assessing traceability and recall systems
  • Assessing compliance against specifications
  • Comparing against industry standards and codes
why is food sampled
Why is food sampled?
  • Protect Public Health
  • Detect fraudulent practices
  • Ensure consumers can make informed choices
  • Maintain compositional /safe standards
  • Inform enforcement approach
  • Ensure fair trade and detect bad practice
how is sampling organised
How is sampling organised?
  • NIFLG surveys
  • LACORS surveys
  • FSA surveys
  • District Council EHO sample plans
who does the tests on food
Who does the Tests on food?
  • Public Analyst
  • Public Health Laboratory Service- The Food Examiner
what sort of tests do public analysts do on food
What sort of tests do Public Analysts do on food?
  • Measure the amount of permitted additives (e.g E numbers)
  • Measure contaminants in food (e.g heavy metal contaminants, pesticides, dioxins)
  • Measure the amount of ingredients declared in food (e.g added water)
  • Measure for undeclared ingredients in food
  • Authenticity testing (e.g substitution of expensive ingredients for cheaper ones)
  • Investigate claims on food (Low fat, salt, sugar or high in fibre)
materials in contact with food
Materials in contact with food
  • Materials include storage containers and film ,ceramic containers and wrapping and packaging materials
  • For migration testing require details on:
  • Unused materials , the intended use of the material ,storage conditions of the materials
what happens if foods fail composition standards
What happens if foods fail composition standards?
  • Written warnings
  • Legal cautions
  • Prosecution in Magistrates Court
examples of some sample survey work
Examples of some sample survey work

Meat speciation Olive oil,

Apple juice Tuna products,

Water in chicken Potato varieties

Irradiated foods Maize Oil

Basmati rice Fat in mince

Added H20 in scallops /scampi

Horsemeat in imported Meat Products

Colours in food

Salt in local breads

  • Current and future
  • Meat content
  • Fish species
  • Farmed and wild fish
  • G M materials in food
what does the food examiner look for in food
What does the Food Examiner look for in food?
  • Spoilage bacteria
  • Indicators of contamination
  • Pathogenic bacteria that cause illness
  • Protozoa
  • Toxins (Specialist labs)
  • PSP/DSP (Specialist labs)
slide32

Signposting

Contains 90% of a 6 year old’s target average daily salt intake.

slide33

“Rich in Vitamin C”

  • One 180ml serving contains
  • 100% RDA for vitamin C
  • 1 ml of blackcurrant juice
  • 20g of sugar (a tablespoon)
slide34

“rich in calcium, magnesium and vitamins”

more than 50% sugar

more than 30% fat

slide35

Food Standards Agency

How to Contact Us

General Office Tel no: 02890 417708

General Office Fax no: 02890 417726

Websites:

www.food.gov.uk

www.eatwell.gov.uk

www.salt.gov.uk