Food Standards Agency Scotland

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Food Standards Agency Scotland
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HACCP

• Lydia Wilkie
• Assistant Director Policy
• Food Standards Agency Scotland
• SFAC Open Meeting
• 21 November 2002

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Contents

• Background
• UK Achievements
• Scottish Achievements
• HQ Way Forward
• Scottish Way Forward

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Background (1)

• Hazard Analysis Critical Control Point is the
  international food safety management system of
  choice
• Pennington funding in Scotland
• Butchers Licensing

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Background (2)

• EU Consolidation proposals extend HACCP
  provisions
• HACCP is key to reducing food-borne illness
• The Agency HACCP Action Plan was agreed in
  November 2001

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UK Achievements

• Food Hygiene Campaign integration
• Best practice visits
• Professor Eunice Taylors UK Training Report
• HQ Guidance pack pilot

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Scottish Achievements

• Dedicated Funds
• FSAS HACCP team across all commodities
• Evaluation of Scottish training delivery
• Butchers Licensing evaluation
• HACCP Working Group - guidance development

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HQ Way Forward

• Review of the UK Strategy
• Continued integration into Food Hygiene Campaign
• Proposed contract on pilot exercises

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Scottish Way Forward (1)

• Forward-looking strategy being developed
• Guidance material draft due March 2003
• Implementation model
• Training provision

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Scottish Way Forward (2)

• Local Authority agreement to approach
• Ethnic communication
• Amended baseline figure
• Developing a strategy for reaching small business
• Buddy and Centres of Excellence Initiatives

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Conclusions and Questions for SFAC

• Recommendations on the gathering of further data
  on training provision
• Baseline - recommendations on which area initial
  focus should lie
• The production of a paper on a strategy for
  effectively reaching small catering business
• Views to be gathered on the Centres of
  Excellence and Buddy System initiatives