_

Places Services

Environmental Health

and

Trading Standards Service

FOOD LAW ENFORCEMENT

SERVICE PLAN

2019-2020

2

Foreword

The Food Law Enforcement Plan provides a clear strategy, which ensures that the

Environmental Health and Trading Standards services maintain a risk based approach to

their regulatory role relating to both food and animal feed.

The plan provides members of the public, local businesses and other key stakeholders with

the inspection proposals for the forthcoming year, information regarding special projects,

sampling programmes and training plans. It also reviews the achievements and provides an

indication of the performance of these services over the previous year.

Within the work proposals for this year there remains a commitment to supporting local

businesses in developing their food and feed management controls, as well as, tackling

wider public health issues such as obesity and allergen awareness.

In endorsing this plan St Helens Council recognises that maintaining the safety and quality

of both food and animal feed is fundamental to protecting the health and well-being of both

the local and wider community. The Council is fully committed to supporting it's officers

delivering the inspections, visits and key initiatives contained within the plan.

Councillor Lynn Clarke, Cabinet Member for Environmental Services

June 2019

3

_________________________________________________________

CONTENTS

_________________________________________________________

Page Number

Introduction 9

Service Aims and Objectives 10

Background 11

Profile of the Local Authority 11

Organisational Structure 12

Health Inequalities 12

Regulation Policy 13

FOOD SAFETY SERVICE PLAN 14

1.1 Introduction 14

1.2 Scope of the Food Service 14

1.3 Demands on the Food Service 15

1.4 Food businesses and the local economy 15

2.0 Service Delivery 15

2.1 Food Premise Interventions 16

2.1 Complaints 18

2.3 Primary Authority 18

2.4 Advice to Business 19

2.5 Sampling 19

2.6 Infectious Disease Control 19

4

2.7 Food Safety Incidents 20

2.8 Liaison with other organisations 20

2.9 Promotion 20

2.10 Community & Business Health Promotion 21

2.11 Food Information for Consumer - Allergens 21

2.12 ATP (Adenosine Triphosphate) Monitoring 22

2.13 Mobile Caterers 22

2.14 Smoke Free 22

2.15 Waste Control 22

3.0 Resources 22

3.1 Financial Allocation 22

3.2 Staffing Allocation 23

3.3 Staff Development Plan 23

4.0 Indicators and Quality Assessment 23

4.1 Performance Indicators 24

4.2 Quality Assessment 24

5.0 Review of Activity in Food Safety 2018/19 24

5.1 Broad Compliance 25

5.2 Food Hygiene Rating Scheme (FHRS) 25

5.3 Staff 26

5.4 Staff Development 26

5.5 Food Premises Interventions 27

5.6 Formal Action 27

5

5.7 Food Complaints 27

5.8 Primary Authority Partnership 28

5.9 Food Sampling 28

5.10 Infectious Disease Control 28

5.11 Food Standards Agency Food Alerts & Incidents 28

5.12 Community and Business Health Promotion 28

6.0 Variation from the Service Plan 2018/19 29

FOOD STANDARDS SERVICE PLAN 30

6.0 Introduction 30

6.1 Scope of the Food Service 30

6.2 Demands on the Food Service 30

7.0 Service Delivery 31

7.1 Service Delivery Points 31

7.2 Identification of Premises with a Food Standards Risk 32

7.3 Inspections /Interventions 32

7.4 Complaints 32

7.5 Primary Authority / Home Authority 32

7.6 Advice to Business 33

7.7 Sampling 33

7.8 Control & Investigation of Outbreaks 34

7.9 Food Standards Incidents 34

7.10 Liaison with other organisations 34

7.11 Promotion 34

6

8.0 Resources 35

8.1 Financial Allocation 35

8.2 Staffing Allocation 35

8.3 Staff Development Plan 35

9.0 Quality Assessment 36

9.1 Quality Assessment and Internal Monitoring 36

10.0 Review of Activity in Food Standards 2018/19 36

10.1 Programmed Premises Intervention 36

10.2 Formal Action 36

10.3 Food Complaints 37

10.4 Food Sampling 37

10.5 Primary and Home Authority 37

10.6 Officer Development 37

10.7 Variation from the Service Plan 2017/18 38

10.8 Areas of Improvement 38

FEED SERVICE PLAN 39

11.0 Introduction 39

12.0 Feed Service Aims and Objectives 39

12.1 Aims and Objectives 39

12.2 Links to Corporate Objectives and Plans 39

13.0 Background 40

13.1 Profile of the Local Authority 40

13.2 Organisational Structure 40

7

13.3 Scope of the Feed Service 40

13.4(a) Demands on the Feed Service 40

13.4(b) Service Delivery Service Points 41

13.5 Regulation Policy 42

14.0 Service Delivery 42

14.1(a) Feed Premises Registration 42

14.1(b) Inspections / Interventions Feed and Primary Production 42

14.2 Feed Complaints 43

14.3 Home and Primary Authority Scheme 43

14.4 Advice to Business 43

14.5 Feed Sampling 44

14.6 Control and Investigation of Outbreaks 44

14.7 Feed Safety Incidents 44

14.8 Liaison with other organisations 44

14.9 Feed Safety Promotional Work 44

15.0 Resources 45

15.1 Financial Allocation 45

15.2 Staffing Allocation 45

15.3 Staff Development Plan 45

16.0 Quality Assessment 45

16.1 Quality Assessment and Internal Monitoring 45

17.0 Review of 2018/19 46

17.1(a) Programmed Premises Intervention 46

8

17.1(b) Formal Action 46

17.1(c) Feed Complaints 47

17.1(d) Feed Sampling 47

17.1(e) Officer Development 47

17.2 Variation from the Service Plan 47

17.3 Areas of Improvement 47

Appendix 1 Service Plan Programmed 2018/19 48

Appendix 2 Organisational Structure Charts 49

Appendix 3 Food Safety Work Profiles 53

Appendix 4 Food Safety Estimation of Resources 55

Appendix 5 Food Safety Training Programme 56

9

_________________________________________________________

INTRODUCTION

_________________________________________________________

As part of the Food Standards Agency’s Framework Agreement, Local Authorities are

required to have in place Food Service Plans, which are audited by them. This service plan

sets out how the nationally recognised priorities are addressed and delivered locally and the

means by which these will be achieved. It details the achievements of the Food Service in

2018/19 and plans for 2019/20.

During 2018/19, the service undertook around 660 visits to food businesses, for food

standards, feed and food safety. Support provided during these visits is vital to businesses

that face competing pressures in the current financial climate. Officers make sure that food

businesses are aware of their legal obligations and help them ensure that the food they

supply is wholesome and safe.

At the end of 2018/19, the base line figure for businesses being ‘broadly compliant’ with food

safety legislation was 87% (1283 premises) this is a slight downturn from the 92% at the end

of 2017/18. An explanation for this being that there has been an increase in the number of

new business premises within the borough which the Food Safety Team have to engage

with for the first time working with them to bring about compliance. There has also been a

noticeable increase in the number of fast food outlets changing ownership on a regular basis

meaning that the Food Safety Team has to treat each change of ownership as a new

business and start working again with the new business partner to bring about compliance.

The figure does demonstrate that the work done by the team is effective and work continues

to be done to target resources towards the less compliant businesses.

All registered food premises within the borough are rated in accordance with the National Food

Hygiene Rating Scheme. Members of the public can access food hygiene ratings at

www.food.gov.uk/ratings and can see the ratings when they are displayed at businesses.

In 2016 St Helens signed the Declaration on Healthy Weight and in partnership with Public

Health we contribute to the public health agenda with the aim of protecting the residents of St

Helens from unhealthy weight.

https://www.sthelens.gov.uk/news/2018/july/12/councillor-calls-on-government-for-more-

support-to-tackle-obesity/

Environmental Health and Trading Standards services are well positioned to engage and

influence food businesses in relation to nutrition and healthier lifestyles. We have done this by

developing the “Chip Fryer” Award, launching the HOST Award (Healthier Options St Helens

Takeaways) and working with childminders offering them the “Childminders Healthy Eating

Award”

10

_________________________________________________________

OFFICIAL FOOD AND FEED CONTROLS

_________________________________________________________

SERVICE AIMS & OBJECTIVES

Aims

The aim of the service is “to offer services which aim to contribute to the wider protection of

the environment and strive to achieve fair and safe trading for the residents of and visitors to

St. Helens”

Objectives

i. To prevent illness resulting from food and waterborne diseases.

ii. To assist consumers in achieving a healthy diet by avoidance of; contaminated,

adulterated or poor quality food.

iii. To ensure consumers have access to accurate, understandable information to make

informed choices.

iv. To assist businesses, in particular caterers to provide healthy catering options to help

their customers to make healthier choices to assist in part to reduce obesity and

heart disease within St Helens.

v. To protect business from economic disadvantage caused by competitors not

complying with Food Safety and Food Standards legislation.

vi. To help business find the most effective way of complying with Food Safety and

Food Standards legislation and to facilitate access to appropriate training.

vii. To work with other local authorities and agencies with common objectives to provide

effective and “joined up” enforcement

viii. To work within pre-set budgets and maximise all opportunities for income generation

Links to corporate objectives and plans

The Council approves the Food Law Enforcement Service plan annually. The Cabinet

Member holding the Portfolio for Green, Smart and Sustainable Borough monitors progress

against service objectives during the year.

11

The work of the Food Service is reflected in the Council’s Performance Plan. The Food

Service Plan is reviewed annually taking into account corporate objectives demands on the

service and any changes to the way in which the service is provided, to ensure the provision

of the most cost effective service. St Helens Plan 2018-20 can we found on the council

website at:

https://www.sthelens.gov.uk/media/7841/sthelens-council-plan-2018-20fv.pdf

BACKGROUND

Profile of the Local Authority

St Helens is one of five local authorities in the Merseyside region and home to 177,612

residents (ONS Mid –year estimate 2015). The Borough covers a total of 135 square

kilometres, of which approximately half is rural and half is urban.

Its proud history is linked with the industrial revolution, coal mining, and a world famous

glass industry, which employed many of the local residents. However, the industrialisation of

the Borough and its subsequent decline from the late 1970s onwards left a legacy of issues

including poor health, long-term inter-generational unemployment, low levels of enterprise

and poor environmental quality of parts of the Borough.

In more recent years St Helens has seen widespread regeneration, with the positive

transformation of many parts of the Borough and the development of new housing, business

premises, transport facilities and green and open spaces.

Yet in some respects St Helens remains a fairly typical northern town. The Borough has an

aging population with growing numbers of vulnerable people requiring support. Poor health

and worklessness remain key issues and there is relatively high deprivation and inequality to

be found in areas of the Borough. Unemployment levels and reliance on benefits are above

regional averages; whilst skill levels although improving remain comparatively low.

Despite these issues, St Helens has many strengths. The Borough enjoys a strategic

position at the heart of the North West and has great potential to increase its economic

growth and competitiveness. Business sectors such as logistics represent a major strength

due to St Helens excellent transport network and connectivity. Self-employment levels have

increased and business survival rates at 5-years are improved. The achievement and

aspirations of our young people are growing, and although still an area of challenge there

are increasing numbers of young people in education, employment or training.

Population

St Helens has an aging population structure similar to England, but with a higher proportion

of people aged 65 years and over and proportionally fewer people of working age (16-64

years). An aging population can lead to an increase in demand and pressure upon the health

and social care services.

12

St Helens is ethnically less diverse than many areas, with 96.6% of the population (Census,

2011) identifying themselves as white, compared to 79.8% nationally and 87.1% in the North

West.

Economic Activity

St Helens employment rate is 71.3% (Dec 16), which is some way below the regional and

national averages, 71.6% and 74.3% respectively. Self-employment is 6.3% which remains

at much lower rate than regionally (8.2%) and nationally (9.8%).

Health and wellbeing

Improving the health of local people remains a priority with a number of specific challenges.

Life expectancy in St Helens continues to improve with life expectancy for males at 77.7

years) and for females 81.5 years (Department of Health Neighbourhood Statistics, 2012-

2014). This is better than some of the neighbouring authorities but remains worse than

regional and national averages. However, there are significant variations in life expectancy

between the most and least deprived wards. There is a 9.8 year difference for males

between the most and least deprived wards and a 3.4 year gap between females.

Circulatory diseases and cancers are the biggest killers in St Helens and are within the top

10 causes of hospital admissions. Respiratory diseases are the third biggest killer.

Pneumonia, COPD and asthma are the some of the most significant causes of hospital

admissions.

Healthy weight has been recognized as a challenge in St Helens and for this reason has

been identified as a key priority in the Health and Wellbeing Strategy. In the UK the obesity

rate has doubled over the past 25 years, in St Helens data from the Health Survey for

England indicates that local obesity rates affect around a quarter of the adult population and

this has remained static in the past 2 surveys. These rates are slightly higher than the North

West and England obesity levels.

Data for 2015/16 shows that 27.5% of reception age children (4-5 years) in St Helens are

overweight (including obese), compared to 22.1% nationally. By the time young people have

reached year 6 (age 10-11) the percentage overweight (including obese) has increased to

39.7% compared with 34.2% nationally (Child National Measurement Programme).

Organisational Structure

Organisational structure charts for Environmental Health and Trading Standards are as

attached at Appendix 2.

Health Inequalities

The Environmental Health and Trading Standards services work towards delivering the

Council’s priorities and vision for the Borough. What we eat can make a big difference to our

13

health and significantly influences health inequalities that exist within St Helens. Diet,

especially excess saturated fat, salt and sugar, is thought to play a role in about one third of

all deaths from cancer and heart disease. Almost 70,000 premature deaths could potentially

be prevented each year if UK diets matched nutritional guidelines. Officers have an influence

on food provision within businesses and are in a unique position to enforce, promote, advise,

educate and inform.

When working with businesses we encourage them to provide healthier options and actively

highlight these to customers via the Chip Fryer, HOST and Childminders Healthy Eating

Awards. These initiatives are detailed within this Service Plan.

Regulation Policy

We have an enforcement policy, which provides guidance to officers, businesses and the

general public on the range of options that are available to achieve compliance with

legislation enforced by St. Helens Regulatory Services. The policy has been approved by St.

Helens Licensing and Environmental Protection Committee.

Detailed Service Plans for Food Safety, Food Standards, Feed Hygiene and Primary

Production follow.

14

_________________________________________________________

FOOD SAFETY SERVICE PLAN 2019/20

1.1 INTRODUCTION

The Food Safety Service Plan sets out how St Helens Council through it’s Environmental

Health Service will fulfil it’s responsibilities under the legislation relating to food safety,

particularly in respect to the inspection of food premises. The structure of the service plan

follows the service planning guidance contained within “The Framework Agreement on

official feed and food controls by Local Authorities” published by the Food Standards

Agency.

1.2 Scope of the Food Service

In accordance with the standards set out in the Food Standards Agency Code of Practice and

the Food Standards Agency Framework Agreement.

The Environmental Health Section is responsible for:

Registering food premises and the enforcement of food safety legislation in all food premises

within the borough using a range of interventions such as inspections and audits;

The investigation of food complaints, including contamination by micro-organisms, chemical

contamination and contamination by mold or foreign matter of food products made or

purchased in the borough, followed where necessary by the appropriate enforcement action;

The investigation of notifications of food-borne and water borne diseases, outbreaks of

gastro-enteritis, including food poisoning outbreaks, in accordance with the Health

Protection Agency, Cheshire and Merseyside Communicable Disease Operational

Procedures

Health promotion activities focusing on food and nutrition within the community and food

businesses.

The Service also:

Samples food produced or sold in the borough

Provides food hygiene training

Approves food premises that handle/process/manufacture foods containing products of animal origin

15

The Environmental Health Section is also responsible for the enforcement of the Health and

Safety at Work Act, Smoke Free legislation and also has responsibility for animal welfare

and pest control. The frequency of health and safety inspections is dictated by separate

guidance and whenever possible they are carried out at the same time as the food safety

inspections in food businesses.

1.3 Demands on the Food Service

Food service work profiles in respect of number and type of food premises in the borough

requiring interventions in 2019/20 for food safety are attached in Appendix 3.

Service delivery is available from the office base at Wesley House, between the hours of

8.45 am and 5.15 pm, during the normal working week. However, food hygiene inspections

may necessitate out of hours visits, due to the nature of trading of relevant businesses and

therefore, enquiries are frequently taken outside of normal business hours. Other out of

hours services are available as circumstances dictate.

1.4 Food businesses and the local economy

Food production, its transport and sale at retail and catering establishments are significant

parts of the economy both nationally and locally. Nationally the food and drink supply chain

accounts for 7% of GDP and employs 3.7 million people in everything from food retailing, to

restaurants and canteens, to farming and fishing. The service sector, including hotels,

distribution and catering remains the largest industry within St Helens.

The total number of food businesses registered at the beginning of the 2019/20 business

year is 1417 this is a slight increase from the 1392 registered at the beginning of 2018/19.

There has been a noticeable increase in food business turn over that is businesses

changing ownership on a regular basis.

Our work helps the changing local food economy to remain vibrant and enables the Council

to provide practical support to businesses, particularly important in difficult economic times.

The work of the food service helps maintain public confidence in the standards of our local

food industry.

We work to help businesses comply with food legislation, which helps ensure fair

competition and allow well-run food businesses to flourish and contribute to the local

economy. We offer specific support for new companies, which can prove vital to the longer-

term survival of a business.

SERVICE DELIVERY

The revised Food Law Code of Practice (England) published by the Food Standards

Agency came into force on the 7 April 2015 and was reissued in March 2017. This Code

sets out the requirements that the Council (as the Competent Authority) must adhere to in

the execution and enforcement of the relevant legislation.

16

Competent Authorities have statutory duties to enforce legislation relating to food, including

the primary production of food and imported food. The purpose of enforcement is to ensure

compliance with legislation relating to food in each Competent Authority’s area in the UK.

Every Competent Authority must therefore discharge its duty as effectively as possible using

means that are appropriate to the circumstances.

The Food Standards Agency is also currently examining alternative ways in which food

safety and food standards regulation can be delivered, one of the aims being to reduce

regulatory burden on those businesses that are compliant. This programme of change is

known as “Regulating our Future”.

https://www.food.gov.uk/sites/default/files/media/document/About%20ROF.pdf

2.1 Food Premise Interventions

All food premises are subject to food safety and food standards inspections, the frequency

being determined by risk rating schemes. However dependent on the level of risk other

interventions may be employed when securing compliance with the legislation. The suite of

interventions that may be used are:

Official controls: Inspections

Audits

Sampling visits

Monitoring visits

Verification visits

Surveillance visits

Non-official controls: Advice

Coaching

Education

Information and intelligence gathering

High-risk food premises (A’s, B’s and non-compliant C’s) will continue to receive

programmed food hygiene inspections or audits.

Broadly compliant C rated premises, these are the premises that have been awarded a

score of 10 or less (on a scale of zero to 25 where zero is excellent and 25 is very bad) in

the categories of food hygiene, structural condition and confidence in food management

practices, may receive other official controls as appropriate.

Low risk food businesses (D rated premises) will alternate between official controls and

other interventions. The lowest rated food businesses (E rated premises) will be assessed

17

by an Alternative Enforcement Strategy that involves completion of a questionnaire and

visits where necessary. The choice of intervention undertaken will be determined by the

individual Environmental Health Officers (EHO) on a case-by-case basis, under the

supervision of the Principal EHO.

Of the total 1417 registered premises, 762 have been “tagged” on the database as requiring

an inspection or alternative intervention during 2019/20

In summary for food safety interventions the following are required in 2019/20;

A rated premises 5 (2 x inspections per year)

B rated premises 141 (1x inspection per year)

Total high risk 146

C rated premises 221 (1 x inspection per 18 months)

D rated premises 212 (1 x inspections per 24 months)

E rated premises 124

Total low risk 557

Unrated premises 59

(E rated premises do not form part of the inspection programme as they are by their nature

deemed to be low risk premises and unrated premises have registered with the authority and

are awaiting inspected their first inspection prior to opening following which an intervention

rating is awarded)

There are also a number of food premises which are registered and approved under EC

Regulation 853/2004 by the authority. These premises handle/process /produce products of

animal origin and are subject to a stringent set of criteria they are also required to have a

health mark. These business do not receive a food hygiene rating score, (FHRS)

Total Approved Premises registered under EC Regulation 852/2004 5

18

With the staff available, the service is committed to completing a minimum of 96% food

safety inspections of A and B rated premises. It also aims to complete at least 80% of C and

D rated premises interventions. In respect of the C and D rated premises, which do not

receive their programmed interventions, this work will be carried forward and completed

during the following year. In the worst case scenario, this shortfall equates to 44 “C” rated

and 42 “D” rated premises, which will not receive inspections or interventions in accordance

with statutory guidance.

Following an inspection and the calculation of an intervention rating a Food Hygiene Rating

Score (FHRS) will also be awarded. These scores, which range from 0 (urgent improvement

needed) to 5 (very good) may be displayed at the food premises. All scores are uploaded on

a monthly basis onto the Food Standards Agency’s website and are publicly available.

http://ratings.food.gov.uk/

There are a number of safeguards available to businesses ranging from appealing a food

hygiene rating score, requesting a revisit for a re-rating assessment to placing comments on

the FSA website with the agreement of the authority. As public awareness of FHRS

continues to grow it is expected that there will be an increase in the number of food

businesses exercising these safeguards.

From March 2017, the Food Standards Agency has made a change in policy which now

allows local authorities in England to introduce cost recovery for requested FHRS re-

inspections/revisits, if they so wish. The Service will consider the introduction of a cost

recovery scheme during 2019/20 in line with the amended FHRS Brand Standard.

2.2 Complaints

Food Safety and Hygiene complaints and referrals received by the Food Safety Team will be

responded to within 2 working days of receipt. Where sufficient information is obtained from

a complainant a full investigation will be undertaken. All complaints will be dealt with in

accordance with food service Practice and Procedure notes, which in return requires that the

complaints should be dealt with having regard to the Food Law Code of Practice and other

relevant guidance.

Whilst it is difficult to estimate the number of complaints that will be received we do know

that 311 food complaints were received during 2018/19. Past trends would indicate that a

similar number will be received during 2019/20. The majority of which will relate to food

safety issues.

2.3 Primary Authority

Primary Authority is a statutory scheme in which a business can choose to form a

partnership with a local authority and this affects the way in which the business is then

regulated by all local authorities. The purpose of these partnerships is to establish a key

point of contact for the business with the other enforcing authorities. As a primary authority

we are able to share compliance information and guide other enforcing authorities on their

actions regarding our partner businesses. Primary Authority Partnerships are:

19

Princes Foods

2U Foods

Aimia Foods

2.4 Advice to Business

The service provides advice and support to businesses. In undertaking such a role, it is

anticipated that legitimate business will be informed and encouraged to meet the highest

standards of trading to the benefit of themselves, and consumers. Provision of advice and

support will be provided in line with the Food Standards Agency Code of Practice and clear

distinction will be made between statutory requirements and good practice in such

communications.

2.5 Sampling

Food samples and environmental swabs are taken from food businesses for microbiological

examination. There is the potential for certain high- risk foods to support the growth of

microorganisms, which in turn can cause food poisoning. By taking samples we are seeking

to confirm that the standards of food safety management systems within businesses are

effective. The aim being to detect contaminated food and to correct any problems regarding

the manufacture, handling or storage of food, before any illness is caused.

During 2019/20 samples will be taken from businesses, the criteria for selection will take into

consideration the nature of the business any hazards identified during an inspection and the

compliance history. The Service will also contribute to the national sampling program led by

Public Health England.

Results of samples will be notified to the proprietor of the business. Where results are

unsatisfactory an officer will visit to provide advice and discuss the corrective actions to be

taken.

Any actions taken as a result of sampling will be in accordance with the Council’s

Enforcement Policy.

2.6 Pest Control

Pest control officers work closely with EHOs advising where necessary on pest

control//proofing issues in food businesses where evidence of pest activity has been found.

The Services is also able to offer a “commercial “pest control service to all food and non-

food businesses in the Borough .

2.6 Infectious Disease Control

Notifications of food or water borne diseases are received from PHE Merseyside and

Cheshire on a weekly basis and will be investigated within 5 working days of receipt; they

will be dealt with in accordance with the sections’ Procedure and Practice Notes.

20

Wherever possible face to face interviews will take place. Following these interviews, further

investigations may be made of food businesses that have been identified, in order to ensure

that appropriate food safety control measures are in place.

The document “Arrangements between Cheshire and Merseyside PHE Centre Health

Protection Team and LAs for the investigation of sporadic casers of infectious disease”

seeks to clarify the responsibilities of various partners in the control of infectious disease and

acts as a reference document.

2.7 Food Safety Incidents

Food Hazard Alerts received by e-mail from the FSA, are passed immediately to the

Principal Environmental Health Officer, Commercial Services with responsibility for Food

Safety (in their absence to the Regulatory Services Manager), who will then decide what

action should be taken depending on the category of the Food Hazard Alert, and the

information given in the warning. Action will be taken having regard to the Code of Practice.

The number of warnings received, and the number requiring significant action varies each

year, it is therefore difficult to predict the demand on the service.

2.8 Liaison with Other Organisations

The Food Service adheres to the Home Authority and Primary Authority principles.

The Environmental Health service has links with the authorities in the Merseyside and

Cheshire area, the Food Standards Agency and Public Health England, through the

Environmental Health Cheshire and Merseyside (EHCM) Food Safety Subgroup, and

through this to neighbouring subgroups of Lancashire, Cumbria and Greater Manchester.

The subgroup meets every 6 weeks.

2.9 Promotion

Training

The Service will deliver the CIEH Foundation food training course and the in house

Introduction/Refresher food safety course to the business sector, community groups and

council employees.

Food Safety Coaching

For non-compliant caterers and proprietors of small non-compliant convenience stores,

officers spend time with these businesses providing advice, guidance and support aimed at

bringing about long term improvements.

Those businesses that do not improve following this intervention will be visited and in order

to ensure compliance, the stepped enforcement approach will be implemented by the

sending of letters and the use of Hygiene Improvement Notices as required.

This stepped approach should improve food safety compliance and the ‘broadly compliant’

indicator that is reported to the agency each year.

21

For all new businesses the “Safer Food Better Business Pack” is provided free of charge.

2.10 Community and Business Health Promotion

In 2015 the Council’s Public Health Division funded the post “Community and Business

Health Promotion” initially this was for two years, however due to the success of this

initiative the post is now permanent.

The key role of this post is to deliver initiatives linked to and supporting the Council’s

Wellbeing Strategy and The Healthy Weight Declaration which was signed in 2017.

The programmes in place are:

Chip Fryer Award - recognises those businesses who operate frying methods that result

in a “healthier” chip, that is a reduction in fat content.

https://www.sthelens.gov.uk/business/community-healthy-businesses/chip-fryer-award/

Healthier Options St Helens Takeaways (HOST) – recognises those businesses who

can demonstrate that they have made changes to the preparation of some dishes that

has resulted in a reduction of salt or fat content. Reductions are verified by sampling of

dishes before and after changes have been made.

Businesses who focus on healthier foods/menus as their “brand” are now included within

HOST

https://www.sthelens.gov.uk/business/community-healthy-businesses/takeaway-

businesses/

Childminders Healthy Eating Award which recognises good practice within

childminding settings in promoting healthy/ nutritional food messages.

https://www.sthelens.gov.uk/business/community-healthy-businesses/childminders-

healthy-eating-award/

During 2019/20 work will continue in partnership with public health to increase the number of

businesses receiving awards in each category

2.11 Food Information for Consumers – Allergens

From 13 December 2014, all food businesses who sell open food have to declare any of 14

identified allergenic ingredients which are used in non- pre-packed or loose foods that are

sold or provided. The Service ensures that this issue is discussed during inspections and is

an issue which now contributes to the scoring awarded in respect to the FHRS confidence in

management criteria.

During 2019/20 further work will take place in raising awareness of the responsibilities that

businesses have in ensuring that the food they serve is safe for those customers who have

identified food allergies.

22

2.12 ATP (Adenosine Triphosphate) monitoring

These monitoring units enable officers to demonstrate to food businesses the effectiveness

of their cleaning, disinfection and sanitising regimes. Surface swabs are taken of work

surfaces or equipment and are then placed in the handheld reader unit. A numerical reading

is displayed which is indicative of the level of environmental contamination and may indicate

a failure in cleaning systems. The use of these units will continue.

2.13 Mobile Caterers

The Commercial Services Team, is responsible for enforcing the Street Trading Consent

Scheme. Currently there are 40 mobile food traders who are consented to street trade within

the borough. Each mobile unit is subject to annual inspections for food safety and food

hygiene ratings are awarded following each inspection.

2.14 Smoke free

The service is responsible for enforcing the smoke free legislation in businesses. During

inspections of premises if an officer discovers evidence of smoking within a workplace the

necessary advice and action is taken in accordance with the Enforcement Policy.

2.15 Waste Control

During visits/inspections of food premises officers are confirming if a waste removal contract

is in place for all generated waste. If this is not the case the proprietor is required to obtain a

contract.

3. RESOURCES

3.1 Financial Allocation

The Environmental Health Service is responsible for the enforcement of legislation relating

to Food Safety, Health & Safety, Pollution, Drainage, Public Health nuisance, Refuse,

Animal Health & Welfare. It also provides Pest Control and Dog Warden services and has a

Public Health funded Business and Community Health Promotion function.

Food Safety 2019/20

Employment Costs £250,453

Supplies, Services & Transport £39,603

Recharges & Premises £73,654

LESS Income -£2793

Cost of Food Safety £360,917

23

Food Safety is allocated 37% of the overall budget.

Further details of the estimation of resources are in Appendix 4.

3.2 Staffing Allocation

The Commercial Services section is staffed as follows:

Principal EHO Commercial 70% of time

5 Senior EHOs 80% of time

Commercial services officer 30% of time

Community and Business Health Promotion Officer 100% of time

3.3 Staff development plan

All officers are appraised annually in accordance with the Authority’s appraisal and

development scheme and procedures. Individual development needs are identified during

this process. Officer development and progress is reviewed after 6 months. Training needs

are fed into the Divisional Training plan for 2019/20

In accordance with the revised Food Law Code of Practice (England), which came into effect

on 6 April 2015 (revised March 2017), lead food officers and authorised food officers must

obtain a minimum of 20 hours CPD per year split into:

A minimum of 10 CPD hours on core food matters directly related to the delivery of

official controls:

10 hours on other professional matters. This could include training needs identified by

the Principal Environmental Health Officer during appraisals.

All officers have completed a competency matrix which will form the basis of their individual

appraisals and which will ensure that officers are correctly authorised to undertake their

duties which is dependent on their training and years of experience.

The training programme is attached in Appendix 5.

4.0 INDICATORS AND QUALITY ASSESSMENT

The service monitors its performance against the Food Law Enforcement Service Plan at

regular intervals. The Service Manager Enforcement and Regulatory Services Manager

monitor performance on a monthly and quarterly basis. In addition, each year performance is

compared as part of the service planning process; the relevant Cabinet member endorses

the Service plan.

24

4.1 Performance Indicators

Infectious disease investigation response times;

Service request response times (food safety complaints);

Number of high- risk inspections undertaken;

Number of businesses broadly compliant.

4.2 Quality Assessment

All officers are monitored on a monthly basis to ensure that targets are being met with

regard to response times and inspections due. The inspections due are identified by priority

by rating are discussed during each team meeting and any inspections that are “overdue”

are identified. The PEHO will also examine in detail the post inspection administration and

actions taken by one officer each month. All approved premise files are examined after

inspection and all notices and prosecutions are examined before action is taken.

All officers are accompanied by the Principal Officer during visits at least once during the

year to ensure that inspections and any enforcement actions are carried out in accordance

with the legislation, the appropriate Code of Practice and Practice and Procedure notes. The

Principal Officer keeps a record of these visits and any discrepancies discussed with the

inspecting officer.

All food sampling results are examined as they are received from the laboratory. Food

related service requests will be assessed at a rate of 2 per individual officer per month.

Calibration records of temperature thermometers and probes are checked monthly.

Peer Review

The nine local authorities who form the Merseyside and Cheshire Food Safety Sub group

meet regularly, to discuss food safety/standard issues of common interest and exchange

examples of good practice. This leads to a consistency in approach to regulation and

enforcement across the region. Representatives from other agencies such as the Food

Standards Agency and Public Health England also attend these meetings.

5.0 REVIEW OF ACTIVITY IN FOOD SAFETY 2018/19

During the year a Senior EHO continued the secondment to Environmental Protection,

supervising the work of the Environmental Wardens Team and another SEHO from April

onwards started to work a 3 day week. These issues obviously impacted upon the resources

available and the geographical areas of responsibility for these two officers had to be

reviewed to take account of their reduced hours.

25

5.1 Broad Compliance

The base line figure for businesses being broadly compliant with food safety legislation in

2018/19 is 87% (1283 businesses), this is a slight downturn from the 92% at the end of

2017/18. An explanation for this being that there has been an increase in the number of

new business premises within the borough which the Food Safety Team had to engage with

for the first time working with them to bring about compliance. There has also been a

noticeable increase in the number of fast food outlets changing ownership on a regular basis

(business “churn”) meaning that the Food Safety Team has to treat each change of

ownership as a new business and start working again with the new business partner to bring

about compliance. The figure does demonstrate that the work done by the team is effective

and work continues to be focused on priority areas..

5.2 Food Hygiene Rating Scheme (FHRS)

The purpose of the FHRS is to allow consumers to make informed choices about the places

where they eat out or shop for food and, through these choices, encourage businesses to

improve their hygiene standards. The overarching aim is to reduce the incidence of food-

borne illness and the associated costs to the economy.

Food Hygiene Rating Scores are awarded following an inspection of the premises, in

accordance with the Food Standards Agency’s Brand Standard. Premises are scored on the:

suitability of the structure of the premises;

the food hygiene practices that are observed within the premises at the time of the

inspection;

the confidence in the management of the food businesses.

Scores from 0 to 5 are then awarded to each to each premise. A zero score indicates failure

to comply with the legislative requirements and a score of 5 demonstrates very good

compliance. A score of 3 is deemed to be the accepted legal standard.

Any business which scores below 3 is subject to further interventions from the food safety

team which can range from one to one coaching in the implementation of the Safer Food,

Better Businesses practices package, to the service of Health Improvement Notices or, in

the most serious of cases, prosecution for failing to comply with the food safety regulations.

All scores are uploaded on a monthly basis and are available to be viewed on the Food

Standard Agency’s website at www.food.gov.uk/ratings

In 2018, Senior EHOs, the Principal EHO and the Commercial Services Officer took part in

the national Food Standards Agency web based consistency exercise. The aim being to

promote the consistent application of the Food Hygiene Rating Scheme Brand Standard.

26

5.3 Staff

The five experienced senior EHO’s within the team provide a dedicated service aimed at the

protection of the public health, the improvement of food safety and they also consider the

health and safety standards within food businesses dealing with matters of evident concern

during food safety inspections.

The Community and Business Health Promotions Officer is responsible for developing

programs of work which will:

improve the nutritional content of food offered from hot food takeaways

improve the nutritional standards of food offered to pre school children

The Business and Community Health Promotion Officer has developed, implemented and

manages the Chip Fryer, HOST and Childminders’ awards.

The Commercial Services Officer is responsible for managing the street trading consent

scheme. This ensures that all mobile food traders which are consented to trade within the

borough are regularly inspected for food safety and health and safety compliance. The

mobile traders all receive a food hygiene rating. This officer also provides operational

support to EHOs.

5.4 Staff Development 2018/19

All food safety staff received the minimum of 10 hours Continuous Professional

Development training on food safety related topics as required by the Chartered Institute of

Environmental Health.

Staff training was undertaken in the following areas:

PHE Sampling foods workshop

PHE laboratory visit

PHE training in modelling and challenge testing

PHE Introduction to Outbreak Investigations

Environmental Health Officer and Health Protection Team workshop

FHRS National Consistency Exercise (FSA web based)

FHRS Appeals (England) on line

Approved Premises

E coli

5.5 Food Premises Interventions

The following number of businesses that were due an intervention in 2018/19 and the

number of interventions completed are as follows:

27

High risk businesses:

2 x A due – completed

199 x B due – completed 136

Low risk businesses:

233 x C due – completed 211

239 x D due – completed 208

68 x E due - completed 52

(E rated premises do not form part of the inspection programme as they are by their nature

deemed to be low risk premises, for example clothing retailers that are registered as food

businesses because they sell chocolate/sweet gifts).

In line with National Guidance from the Food Standards Agency, resources were focused on

the high risk premises such as caterers of high risk foods where the full suite of interventions

are likely to be undertaken. This ensures that the resources available to the Service are

used in the best way to ensure an improvement in the standards of the higher risk premises.

In total 100% of all due A & B rated premises were inspected in accordance with the

requirements of the Code of Practice. Of the “C” rated premises 211 were inspected that is

90% within the required time frame and for the “D” rated premises 208 were completed that

is 87%.

5.6 Formal Action

A total of 9 Hygiene Improvement Notices were served on a number of different premises.

Examples of issues where notices were served included requiring business owners to

undertake deep cleaning of their premises, provide suitable and sufficient food safety

management systems and provide a constant supply of hot running water. Two premises

voluntarily closed both because they had no hot water supply.

5.7 Food Complaints

311 food complaints were investigated and appropriate action taken. One complaint

received involved a container load of imported tomatoes where there was evidence that

illegal immigrants had been travelling in the container. Because of the potential risk of

contamination of the load, the food business operator agreed to destroy the food.

5.8 Primary Authority Partnership

The Team are partners with Princes Foods Ltd who are world leaders in the supply of

canned foods. Within this partnership, the team are responsible for dealing with all food

complaints received from other enforcement authorities involving Princes branded or own

branded products produced by Princes.

28

Partnerships provide a means through which Environmental Health can be seen to support

local and national businesses and gives front line officers an opportunity to enhance their

skills working within a commercial environment. It is considered an achievement that the

Service has been chosen over several other authorities as the companies’ preferred partner

and recognition of the professionalism and quality of the Council’s front line environmental

health staff.

5.9 Food Sampling

The Service undertook sampling following inspections of premises where problems with

cleaning and food handling practices are identified. This intervention proves useful when

explaining to food business operators the importance of good food safety management

practices. All borderline and unsatisfactory sample results are further investigated and

advice is given to food business operators. This is then followed by further sampling to

confirm if improvements have been made.

In addition, all reports of samples and findings are reported to PHE as they form part of the

National Studies Report which is circulated to all local authorities.

5.10 Infectious Disease

44 infectious diseases were investigated and appropriate action in conjunction with Public

Health England was taken in all cases.

5.11 Food Standard Agency Food Alerts & Food Incidents

Food alerts were received throughout the year and responded to accordingly. In one case

the Food Standards Agency contacted the Team requesting assistance with an ongoing

investigation into suspected food fraud involving a food broker registered in the Borough.

5.12 Community and Business Health Promotion

The Health Survey for England indicated that obesity rates in St Helens affected

approximately a quarter of the adult population. It is also a concern that 8% of children aged

4-5 years are deemed to be obese this is only 1.5% below the national average and by the

time young people have reached 10-11 years of age this figure has increased to 19.7%,

which is more than the national average of 19.2%. For these reasons obesity and excess

weight have become one of the eight priorities within the St Helens Health and Wellbeing

Strategy 2013-16.

Having developed the “Chip Fryer” award in 2013/14 and following on from this success

Public Health commissioned further work from the Service and funded for 2 years a new

post, “Community and Business Health Promotion Officer”. The aim being to improve the

nutritional content of food offered by hot food takeaways and to improve the nutritional

content of food offered to pre-school children. In 2017 following a review of the work done

and the successful engagement with local businesses and childminders, Public Health

agreed to make this a permanent post with continued funding.

29

During 2018/19 the Chip Fryer Award was further promoted with a total of 18 businesses

now having the Gold Award or Platinum award. The assessment for this award is to be

amended to include a question about the selling of energy drinks and if a allergens poster is

displayed in the shop.

The HOST Award (Healthier Options St Helens) has been developed which consists of a

number of health “pledges” that hot food takeaway businesses can sign up to, which

demonstrate their commitment to providing healthier options on their menus. 13 businesses

have now signed up to the pledges and samples of dishes have been taken in order to

analyse the % salt and/or % fat content of each meal. These results provide a base line for

identified dishes in each business and enables the business owners to make changes to

their recipes in order to reduce the levels of fat/salt. Dishes are resampled following the

changes to determine if reductions have been made. To date a pizza business has been

able to remove all salt from the pizza dough which is used. An Indian Takeaway has a range

of dishes that they advertise as being under 500cals and sampling has verified that this is

the case.

During the year the Childminders Health Eating Awarded was further promoted and in total

21 childminders have now received awards. This award recognises the good work being

done by childminders in promoting the “healthy eating” message to children in their care and

also to parents and carers.

Work was started with local food banks with meal planning and recipe planning based on the

ingredients provided in the food parcels handed out to customers. A cookery demonstration

was given and there is more work planned with the food banks and other charities.

Sandwich project – focusses on sandwich bars and delicatessens encouraging the provision

of healthier sandwiches/salad boxes

6.0 Variation from the Service Plan 2017/18

There was no variation from the plan

30

________________________________________________________

FOOD STANDARDS SERVICE PLAN 2019/20

_________________________________________________________

6.0 INTRODUCTION

The Food Standards Service Plan sets out how St Helens Council through its Trading

Standards Service will fulfil its responsibilities under the legislation relating to food

standards, particularly the labelling and composition of food. The structure of the service

plan follows the service planning guidance contained within the Food Standards Agency

(FSA) Framework Agreement on Local Authority Food Law Enforcement. Other Activities

performed by the authority in respect of consumer protection legislation are detailed in the

Departmental, Divisional and Action Plans detailed in Appendix 2.

6.1 Scope of the Food Standards Service

The enforcement of food standards legislation, which includes regulation of compositional

standards relating to food, food labelling and nutritional and health claims made in

connection with food, with all food businesses based or trading within the borough.

To conduct a programme of risk based, intelligence led inspections and interventions at food

businesses.

To undertake sampling of food based on the National Co-ordinated Food Sampling

Programme Priorities published by the FSA, local priorities and food incidents.

To react to food standards incidents, complaints, referrals and requests for advice relating to

food standards.

To take appropriate enforcement action, when necessary, in accordance with the authority’s

enforcement policy.

The Trading Standards Section is also responsible for the enforcement of a wide range of

consumer protection legislation, including Fair Trading, Product Safety and Weights and

Measures. Wherever possible, this is combined with food work.

6.2 Demands on the Food Standards Service

Detailed below is a summary of the premises with a Food Standards risk rating within the

authority area:

31

FSA

Category Description A Rated B Rated C Rated TOTAL

A Primary Production 0 0 60 60

B Slaughterhouses 0 0 0 0

C & D Manufacturers & Packers 4 13 0 17

E Importers / Exporters 0 2 0 2

F Distributors 0 3 18 21

G Retailers 1 115 370 486

H Restaurants & Caterers 0 116 912 1028

I Materials and Articles

Manufacturers & Suppliers 0 2 1 3

J Manufacturers mainly selling by

retail 0 1 0 1

TOTAL 5 252 1361 1618

In general, the food businesses based in the area pose a low to medium risk and 97% of

premises are rated as “broadly compliant” under the Food Law Enforcement Code of

Practice (Guidance). High Risk premises are food manufacturers and packers, producing

meat products, soft drinks, beverages, breakfast foods, hospital meals, and pickles. The

majority of the food manufacturers and packers in the area are members of accreditation

schemes such as BRC (British Retail Consortium).

7.0 SERVICE DELIVERY

7.1 Service Delivery Points

The Food Standards Service is delivered by the Trading Standards Section, based at

Wesley House, Corporation Street, St Helens, WA10 1HE. Office hours are 8.45 am to 5.15

32

pm Monday to Friday. Out of hours service is available should it be required. Contact can be

made by telephone to: 01744 676299 or by e mail to: tradingstandards@sthelens.gov.uk.

7.2 Identification of Premises with a Food Standards Risk

The Food Standards Service shares a premises database with the Environmental Health

Food Safety Service, hence all food premises registered with the authority under the Food

Safety requirements are known to the Food Standards Service. Regular checks are made on

the database to ensure that all food premises have been risk rated and thus brought into the

inspection programme. Food premises also become known through requests for advice from

the business, complaints and enquiries about the business, as well as officers’ knowledge of

the local area, which will lead to them being recorded on the premises database.

.3 Inspections (Interventions) at Premises with a Food Standards Risk

All food premises which are “A rated” will be inspected annually as required by the Food Law

Enforcement Code of Practice. Food premises rated “B”, which manufacture or process food

will also be inspected at least biannually.

The remainder of Food Standards work is intelligence led and delivered through a range of

targeted projects, which include targeted inspections and interventions. In addition to

reacting to complaints relating to specific businesses, business sectors will be targeted

where there is a perceived national or local issue, such as the traceability of meat,

substitution of meat species, the re dating of foods, failure to provide accurate allergen

information, the sale of illicit alcoholic drinks, particularly wine and vodka and the use of

false nutritional and health claims. The intention is to address any issues identified and to

gather information which will influence future work.

7.4 Food Standards Complaints

Food Standards complaints are received by the service by telephone, letter, e mail or

referrals via the Citizens Advice Consumer Service. All complaints are responded to within 1

working day.

Where the complaint relates to the contamination, adulteration, composition and labelling of

food the complaint will be fully investigated, with a view to tackling the root cause of the

problem, to avoid it happening again. Where appropriate, enforcement action will be taken,

having regard to the Enforcement Policy and Statutory Codes of Practice.

7.5 Home Authority and Primary Authority Scheme

The service operates in accordance with the Home Authority Principle, acting as a point of

contact for businesses based in St Helens that trade within and outside the area. Home

Authority relationships exist with:

Edmund Barton Ltd Compass Group (t/a Cuisine Centre Northwest)

Soods Fine Foods George Wright Brewery

Baroncroft Ltd (t/a Punch Brew Company) Food Pack Ltd

33

The service is working to develop Primary Authority relationships with appropriate food

business. Primary Authority relationships including Food Standards exist with:

Aimia Foods Ltd 2 U Foods Ltd

Princes Ltd Nichols Foods plc.

7.6 Advice to Business

The Food Standards Service will make all reasonable attempts to provide advice and

education to businesses in a practical and cost effective manner. The intention is to equip

the business with information that will allow the business to meet legal and best practice

requirements. Advice may be provided through a number of means including:

➢ During routine inspections / visits and follow up visits

➢ Following investigation of a complaint

➢ Provision of information sheets / advice letters in hard copy of via relevant websites

➢ Telephone conversations with businesses

➢ Provision of seminars, displays and talks to businesses.

7.7 Food Sampling

Food sampling is planned based upon intelligence received and will take account of the

National Co-ordinated Food Sampling Programme Priorities published by the FSA. The

service will participate on Trading Standards North West (TSNW) sampling initiatives where

appropriate.

In previous years the service has taken advantage of funding made available through TSNW

participation in the FSA co-ordinated sampling programme. The FSA are no longer providing

this funding so the co-ordinated sampling programme will not take place in 2019/20, which is

a financial loss to the service, as in addition to analysis costs being covered by the funding,

we were able to claim £30 per sample which contributed towards sampling costs.

The service has given careful consideration to project work for the year ahead, and at

present no food standards projects are included within the planned work. Capacity within the

Trading Standards Service has been reduced with the loss of a post in 2017, in addition to

officers in post no longer maintaining competency. The service is currently working on a

reactive basis and work is intelligence led, targeting issues identified as posing the most

significant detriment to residents and businesses in St Helens. Should intelligence identify a

food standards risk, a project will be planned and undertaken where appropriate.

The authority has contracted Lancashire Scientific Service as Public Analyst for the service.

Results of any official samples undertaken will be notified to the proprietor of the business.

Where any sample results are unsatisfactory an officer will visit to give advice and discuss

34

corrective actions to be taken, and it is likely that further sampling will be carried out. In

instances where the adverse result relates to food manufactured outside the authority area,

officers will liaise with the relevant Primary or Home Authority.

Any enforcement actions taken as a result of sampling will be in accordance with the

Council’s Enforcement Policy.

7.8 Control and Investigation of Outbreaks of Food Related Infectious Diseases

Should a food safety incident be linked with a food standards issue the Food Standards

officers will liaise with the Food Safety Team to investigate the issue.

7.9 Food Standards Incidents

All Food Standards alerts are received from the Food Standards Agency via e mail alert. The

majority of alerts are for information only, whilst a small number will require an immediate

response.

Food Standards alerts and warnings are responded to be an appropriate officer, usually the

Lead Food Standards Officer, who will determine the action to be taken, which will be as

directed by the warning notification received and in accordance with the Food Law Code of

Practice.

Should there be a need for the Trading Standards Service to issue a Food Hazard Warning

in respect of food standards matters, this would be undertaken in line with the relevant

requirements of the Food Law Code of Practice and our Food Standards Practice and

Procedures.

The authority has an emergency response system in place for any incidents that occur

outside of normal office hours.

7.10 Liaison with Other Organisations

The service ensures that the food standards service delivered is consistent with that of its

neighbouring authorities through participation in the Trading Standards North West (TSNW)

Food Standards Group, which also includes partner organisations involved in similar work,

such as MHRA (Medicines and Healthcare Regulatory Agency), FSA Wine Standards

Branch and Port Health. The service has a close working relationship with colleagues in

Environmental Health responsible for Food Safety Enforcement.

7.11 Food Standards Promotional Work

The service is committed to raising public awareness of food standards issues and will

provide information through a variety of means whenever possible, including media articles,

websites and events.

35

8. RESOURCES

8.1 Financial Allocation

The officers engaged in Food Standards delivery also undertake other duties and the costs

of the service are contained within the total approved budget for the Trading Standards

Service.

Inspection, intervention work and sampling must be funded through the Trading Standards

Service budget. At present approximately £3000 is available for analysis of Food Standards

samples.

The cost of providing a Food Standards Service is as follows:

Employment Costs: £8,880

Supplies Service and Transport: £947

Recharges and Premises: £2,576

TOTAL: £12,403

Food Standards is allocated 2.5% of the overall Trading Standards Budget.

8.2 Staffing Allocation

A list of officers currently authorised to undertake Food Standards enforcement work is

maintained, together with a record of training and continuing professional development

hours awarded. Currently this is 2 authorised food standards officers, one of which is

authorised as Lead Food Standards Officer. Other officers holding a relevant qualification

are in post, but require update activities in order to bring them into competence as required

by the Code of Practice. It is estimated that 0.20 FTE time is allocated to Food Standards

service delivery.

Food Standards work is undertaken by the following officers:

1 x Principal Trading Standards Officer: 5% of time

1 x Senior Trading Standards Officer: 10% of time

1x Operational Support Assistant 5% of time

8.3 Staff Development Plan

All training needed to deliver the Food Standards Service Plan is managed in accordance

with corporate training procedures and with consideration to the requirements for continuing

professional development identified in the Food Law Enforcement Code of Practice. The

service will utilise training provided by TSNW and the FSA.

36

9.0 QUALITY ASSESSMENT

9.1 Quality Assessment and Internal Monitoring

The Service monitors its performance of the Food Standards Service Plan at regular

intervals. The Chief Trading Standards Officer monitors performance on a monthly and

quarterly basis. In addition, each year performance is compared as part of the service

planning process. The service has documented practice and procedures in relation to Food

Standards service delivery, which are subject to regular review and performance is audited

against these.

All officers are monitored on a monthly basis to ensure that targets are being met with

regard to response times and inspections due. The Lead Food Standards Officer monitors

work recording and follow up actions taken on a regular basis and may on occasion

accompany Food Standards officers during visits, to ensure that inspections and

enforcement actions are carried out in accordance with legislation, the Food Law

Enforcement Code of Practice and internal Practice and Procedure notes.

10.0 REVIEW OF ACTIVITY IN FOOD STANDARDS 2018-19

10.1 Programmed Premises Interventions

The Food Standards Team were programmed to complete inspections of 7 “A” rated (high

risk) premises. Two of the businesses closed prior to inspection, and one business which is

based in 2 premises was dealt with by way of Primary Authority work, whilst the remaining 3

premises were inspected, with no major issues identified.

Inspections were also made of 4 “B” rated manufacturing businesses, again no major issues

were identified, but advice was provided to assist improvements in compliance.

One of these businesses is a contract packing business, which has undergone changes in

ownership and personnel during the last 12 months. This business has been provided with

support on food labelling matters, as they intend to launch their own product ranges, for

which they will have responsibility for the labelling, which is new to the business.

Although not performing programmed inspection visits to the remainder of the food

businesses, the service continued to engage with and challenge Low and Medium Risk

businesses (B and C rated), by reacting to intelligence received and complaints.

10.2 Formal Action

The Food Standards Team has completed a lot of work in relation to infringements identified

through intelligence received. Much of this work has been the provision of business advice in

order to resolve problems and prevent future infringements. The majority of non-compliant

businesses were brought into compliance by the end of the year through this process. Other

issues have been resolved through liaison with the Primary or Home Authority for the

business concerned.

37

The team dealt with a food incident, brought to their attention by Felixstowe Port Health,

which related to a large consignment of tea, which had been imported as Organic tea, and

was intended to be sold as such. The importer, based in Manchester did not hold Organic

status with the Soil Association, and hence the tea had lost it’s organic status. The tea was

detained by Port Health and was held in supervised detention in St Helens, which required

the Food Standards team to liaise with the importer to ensure the product was not placed on

the market. The tea was eventually returned to Sri Lanka for repacking as a standard non

organic product.

10.3 Food Complaints

During 2018/19 a total of 15 Food Standards complaints were received, the majority of which

related to the sale of foods after the marked “best before” or “use by” date.

Two complaints related to allergen issues, one being in relation to a prepacked product and

found to be unjustified on further investigation. The second related to the sale of a “gluten

free” pasta meal at a restaurant, which caused a reaction requiring hospital treatment. The

investigation revealed that the business had not used their “approved” gluten free pasta, and

that staff had not checked that the replacement product used was in fact gluten free. Work

was undertaken with the business to assist them in improving their procedures with regard to

procurement and allergens.

The team also responded to a number of requests for advice received from new food

businesses on the composition, labelling and advertising of their products, particularly

businesses selling home baked cakes and confectionary.

It is believed that the low level of consumer complaints received may be due to the use

nationally of the Citizens Advice Consumer Helpline, as the contact point for Trading

Standards enquiries, as consumers may not realise that food complaints can be made

through this route.

10.4 Food Sampling

The FSA did not provide any funding for food standards sampling during 2018/19, as a

consequence no sampling was undertaken, as none of the complaints received or issues

identified in inspection required a sample to be taken in order to remedy the issue.

10.5 Primary and Home Authority

The Primary Authority relationship with Princes Ltd continues to develop, with the business

seeking advice and support on a wide range of issues, some of which are complex and

technical. Of particular note this year has been their request for assistance in ensuring

continued compliance following the EU Exit.

Primary Authority work is charged for at cost recovery.

10.6 Officer Development

All Food Standards enforcement officers attended a minimum of 10 hours CPD (Continuing

Professional Development) training, as is required by the Food Law Enforcement Code of

38

Practice. Officers attended a number of training events, most of which were provided

through the TSNW Food Standards Group and the FSA.

In addition, officers have undertaken extensive research in order to provide comprehensive

business advice on a number of issues, which has contributed to the officers’ knowledge

base.

All officers have completed a competency matrix which will form the basis of their individual appraisals and which will ensure that officers are correctly authorised to undertake their duties which is dependent on their training and years of experience.

10.7 Variation from the Service Plan

There was no variation from the Service Plan.

10.8 Areas of Improvement

To build capacity through updating competency of officers who have not undertaken food

work for several years, in order to increase the pool of fully authorised Food Standards

Officers.

To continue to review officers’ qualifications, skills and competencies against the Food Law

Enforcement Code of Practice requirements and review authorisations as required.

To review Practices and Procedures to ensure compliance with the revised Food Law

Enforcement Code of Practice.

To continue to improve the standard of inspection recording.

39

____________________________________________________

FEED SERVICE PLAN 2019/20

_________________________________________________________

11.0 INTRODUCTION

The Feed Service Plan sets out how St Helens Council through its Trading Standards

Service will fulfil its responsibilities under the legislation relating to animal feed, fertilisers

and the primary production of food. The structure of the plan follows the service planning

guidance contained within the Food Standards Agency (FSA) Framework Agreement on

Local Authority Food Law Enforcement. Other activities performed by the authority in respect

of consumer protection legislation are detailed in the Regulatory Services (Trading

Standards) Service Plan.

12.0 FEED SERVICE AIMS AND OBJECTIVES

12.1 Aims and Objectives

To ensure all animal feed, including pet foods are safe for consumption and are properly

labelled;

To ensure that animal feeds are produced, transported, stored and used hygienically;

To continue to register and / or approve all feed business establishments;

To ensure that food and feed produced at Primary Production is safe for consumption.

12.2 Links to Corporate Objectives and Plans

The Council approves the Feed Service Plan. The Cabinet Member holding the Portfolio for

Better Neighbourhoods monitors progress against service objectives during the year.

The work of the Feed Service is reflected in the Council’s Performance Plan.

The Feed Service Plan is reviewed annually, taking into account corporate objectives,

demands on the service and any changes in the way in which the service is provided, to

ensure the provision of the most cost effective service. The links to the St Helens Plan

objectives are set out in Section1.3.

40

13.0 BACKGROUND

13.1 Profile of the Local Authority

A profile of the authority is provided on page 11.

Whilst St Helens is a mainly urban area, there are small rural communities around the

outskirts, where farming remains as a full time occupation, in addition to a number of small

holdings, and hobby farms.

13.2 Organisational Structure

The Feed Service is provided by the Trading Standards Service, the organisational structure

which is shown in Appendix 2.

13.3 Scope of the Feed Service

To conduct a programme of inspections of feed businesses and primary production

businesses at the frequency required under the Feed Law Code of Practice published by the

Food Standards Agency.

To undertake sampling of animal feed based on the National Feed Priorities published by

the FSA, local priorities and feed incidents.

To react to feed safety incidents, complaints, referrals and requests for advice relating to

animal feed and the primary production of food.

To take appropriate enforcement action, when necessary, in accordance with the authorities’

enforcement policy.

13.4(a) Demands on the Feed Service

Detailed below is a summary of the premises registered as Feed Business Operators with

the authority:

FSA

Category

Description Number of premises

R5 Placing on the market of compound feeds 3

R6 Manufacture of Pet Foods 1

R7 Manufacture and / or placing on the market of

feed materials 21

41

FSA

Category Description Number of premises

R8 Transporting of feed and feed products

3

R10/11

Mixing feed on farm with additives and

premixtures/ with compound feeding stuffs that

contain additives

11

R12 Food businesses selling co products of the food

industry which are destined as feed materials

3

R13 Livestock Farm 21

R14 Arable Farm 43

TOTAL 106

In general, the feed businesses based in the area pose a low to medium risk and all

premises are rated as either “broadly compliant” under the NTSB risk rating scheme. Less

than 30% of the registered feed businesses are members of recognised feed assurance

schemes.

The highest risk premises are the on farm mixers (R10/11) who generally only mix their own

grain with compound feeds supplied by reputable suppliers, the food businesses disposing

of waste food and co products (R7 and R12) into the feed supply chain, with varying control

measures in place, and a manufacturer of pet food and treats (R6).

13.4(b) Service Delivery Points

The Feed Service is delivered by the Trading Standards Section, based at Wesley House,

Corporation Street, St Helens, WA10 1HE, office hours being 8.45am to 5.15pm Monday to

Friday. Out of hours service is available should it be required. Contact can be made by

telephone to 01744 676299 or by email to tradingstandards@sthelens.gov.uk.

42

13.5 Regulation Policy

The Feed Service adheres to the Regulatory Services Enforcement Policy which is available

via the website www.sthelens.gov.uk.

14.0 SERVICE DELIVERY

14.1(a) Feed Premises Registration

The Feed Service has proactively sought registration of feed business establishments under

the feed hygiene requirements and continues to do so, when affected businesses are

identified. Third party assurance information is incorporated into the Feed Hygiene Register

maintained by the service.

14.1(b) Inspections (Interventions) at Feed Business Establishments and Primary

Production Premises

Feed and primary production inspection frequency is conducted according to the NTSB risk

scheme. Inspections are conducted in accordance with the Feed Law Enforcement Code of

Practice. The table below details the inspection programme for the premises currently on the

Feed Hygiene Register.

The following elements, in varying depth depending on the identified risks of the business,

will be undertaken during feed and primary production inspections:

Registration / checks on the registration categories of feed businesses including food

businesses supplying into the animal feed chain;

Examination of the processes to ensure that feed / food (at primary production) is

compositionally and nutritionally correct, not adulterated or contaminated and is properly

labelled;

Determining the efficiency and effectiveness of HACCP systems used in the

manufacture and use of feed and the primary production of food and feed.

Examination of the traceability systems for feed, feed ingredients and food at primary

production;

Sampling for analysis of feed, feed ingredients and food at primary production.

Provision of advice on legal requirements

The following inspection visits are planned for 2019/20:

1 x R5 Placing on the market of compound feeds

1 x R6 Manufacturer of pet foods

43

3 x R7 Food business disposing of surplus food

1 x R10/11 On farm mixer of feed (with & without feed additives)

1x R12 Food businesses selling co products

1 x R13 Livestock Farm

All of the planned inspections will be funded by FSA/ NTSB via a regional funding bid. The

level of inspection detailed above and the associated work can be met with the resources

available.

The Feed Officer is qualified and maintains competency as per the requirements of the Feed

Law Enforcement Code of Practice for Authorised Officer and Lead Feed Officer activities.

14.2 Feed Complaints

Feed and primary production complaints are received by the service by telephone, letter,

email or referrals via Citizens Advice Consumer Service. All complaints are responded to

within 1 working day.

Where the complaint relates to the contamination, adulteration, composition and labelling of

feed or food produced at the primary production level the complaint will be fully investigated,

with a view to tackling the root cause of the problem, to avoid it happening again. Where

appropriate, enforcement action will be taken, having regard to the Enforcement Policy and

Statutory Codes of Practice.

14.3 Home Authority and Primary Authority Scheme

The service operates in accordance with the Home Authority Principle, acting as a point of

contact for businesses based in St Helens that trade within and outside the area. We are

Primary Authority for Aimia Foods Ltd who are a food manufacturing and packing business,

businesses that disposes of waste for use as animal feed. The service is working to develop

Primary Authority relationships with appropriate food and feed businesses.

14.4 Advice to Business

The feed service will make all reasonable attempts to provide advice and education to

businesses in a practical and cost effective manner. The intention is to equip the business

with information that will allow the business to meet legal and best practice requirements.

Advice may be provided through a number of means including:

During routine inspections / visits and follow up visits

Following investigation of a complaint

Provision of information sheets / advice letters in hard copy or via relevant websites

Telephone conversations with businesses

44

Provision of seminars, displays and talks to businesses

14.5 Feed Sampling

Feed sampling is planned based upon intelligence received and will take account of the

National Enforcement Priorities set by the FSA. The service will participate in Trading

Standards North West (TSNW) sampling initiatives where appropriate.

The authority has contracted Lancashire Scientific Services as agriculture analyst for the

service.

At present no reason for sampling has been identified for 2019/20, however, samples will be

programmed should intelligence be received or initiatives be developed by TSNW or the

FSA.

14.6 Control and Investigation of Outbreaks of Food Related Infectious Disease

Should a food safety incident linked with a primary production premise, or a feed business

arise, the feed officers will liaise with the food safety team to investigate the issue, as

described within the Food Service Plan

14.7 Feed Safety Incidents

All feed alerts are received from the Food Standards Agency via e mail alert. The majority of

alerts are issued for information only, whilst a small number will require an immediate

response.

Feed hazard warnings are responded to by an appropriate officer, usually the lead feed

officer, who will determine the action to be taken which will be as directed by the warning

notification received and in accordance with the Feed Law Code of Practice.

The authority has an emergency response system in place for any incidents that occur out of

normal office hours.

14.8 Liaison with Other Organisations

The service ensures that the feed service delivered is consistent with that of its neighbouring

authorities through participation in the Trading Standards North West (TSNW) Agriculture

Group, which also includes partner organisations involved in similar work, such as APHA

(Animal and Plant Health Agency) and VMD (Veterinary Medicines Directorate). The group

is represented on the National Agriculture Panel (NAP). We work directly with APHA when

required. The service liaises with colleagues in Environmental Health responsible for Animal

Health enforcement.

14.9 Feed Safety Promotional Work

The service is committed to raising public and business awareness of feed safety issues and

will provide information through a variety of means whenever possible, including media

articles, websites and events.

45

15.0 RESOURCES

15.1 Financial Allocation

The officer engaged in feed service delivery also undertakes other duties and the costs of

the service are contained within the total approved budget for the Trading Standards

Service. In addition, the service applies for funding from NTSB for feed delivery work, via a

regional TSNW bid. The funding won for 2019/20 is £2456 in relation to inspection visits. No

funding was bid for in relation to sampling, hence any sampling will need to be funded

through the services budget.

15.2 Staffing Allocation

A list of officers currently authorised to undertake feed and primary production enforcement

work is maintained, together with a record of training and continuing professional

development hours awarded. Currently this is 1 authorised feed officers, who is also

qualified and authorised as Lead Feed Officer. It is estimated that less than 0.1 FTE officer

time is allocated to feed service delivery.

15.3 Staff Development Plan

All training needed to deliver the Feed Service Plan is managed in accordance with

corporate training procedures and with consideration to the requirements for continuing

professional development identified in the Feed Law Enforcement Code of Practice.

The service will utilise free and low cost training provided by TSNW when possible.

16.0 QUALITY ASSESSMENT

16.1 Quality assessment and internal monitoring

The Service monitors its performance of the Feed Service Plan at regular intervals. The

Chief Trading Standards Officer monitors performance on a monthly and quarterly basis. In

addition, each year performance is compared as part of the service planning process.

The Service has documented practices and procedures in relation to feed service delivery,

which are subject to regular review and performance is audited against these.

All officers are monitored on a monthly basis to ensure that targets are being met with

regard to response times and inspections due. As the Lead Feed Officer is currently the only

authorised feed officer in post, the Chief Trading Standards Officer monitors work recording

and follow up actions taken and may accompany the feed officer during visits to ensure that

inspections and enforcement actions are carried out in accordance with legislation, the Feed

Law Enforcement Code of Practice and internal Practice and Procedure notes.

46

17.0 REVIEW

17.1 Review against the Service Plan 2018-19

17.1(a) Programmed Premises Interventions

During 2018/19 the service completed the following inspection visits, all funded through the

NTSB / FSA regional funding awarded:

1 x R5 Placing on the market of compound feeds, it was established that the

business had vacated their address, but research indicated that the business

had relocated and work is being undertaken to ensure compliance continues.

1 x R6 Pet food manufacturer, which is an established dog grooming business which

started production of pet foods, such as pies, cakes and general treats, using

a custom built manufacturing facility, subject to APHA approval.

1 x R7 Food business disposing of surplus food, a supermarket disposing of unsold

bakery goods.

1 x R8 Haulier, it was established that the business no longer carries or stores

animal feed.

1 x R10/11 On farm mixer of feed with feed additives, the inspection identified significant

changes in the mixing process since the last inspection.

1 x R14 Arable farm, which is a major vegetable grower, selling to major

supermarkets, and so was also inspected as a Primary Producer, the visit

also established that the farm disposes of waste vegetable matter to a farm,

and hence falls into the R12 category, and registration was revised.

No major issues were identified through the inspections, but advice was provided to assist

improvement, particularly with regard to record keeping. The main issue found is that

businesses are not registered in the correct category for their current activity, and do not

update the authority when their business changes significantly.

The Feed team have now had contact with all registered feed businesses in the area and

have inspected over 40% of those businesses over the last 5 years and continue to utilise

questionnaire, in order to maintain current records of the feed business in the area. The

majority of businesses not inspected are supermarkets disposing of bakery waste for feed

use, and small scale hobby farmers, neither of which pose no significant risk.

17.1(b) Formal Action

No Formal Action was required as no significant infringements were identified. Advice was

provided to a number of Feed Business / Primary production Establishments to assist

improvement.

47

17.1(c) Feed Complaints

During 2018/19 the increased level of feed related enquiries was maintained, with a total of

10 issues, 2 of which were consumer complaints relating to pet food of an unsatisfactory

quality.

There were 2 requests for advice from persons considering manufacturing dog treats at

home, and an issue of a newly established “raw” pet feed business manufacturing cakes

and other treats for dogs, when not registered as a feed business or approved by APHA, this

issue was resolved through advice.

The service dealt with an issue where another authority identified that an vegetable grower

was supplying the vegetable tops, and lower quality product to another farm, with no

documentation, and hence no traceability. Enquiries made revealed that the vegetable

grower was not registered as a co-product supplier in category R12, and was not aware that

records were to be kept for this activity, despite being a member of an approved farm

assurance scheme (Red Tractor) and being audited by major customers. This is issue was

resolved through advice.

17.1(d) Feed Sampling

A review was made of the National Sampling Priorities which did not indicate the need for

any sampling No issues arose during the year which required samples to be taken.

17.1(e) Officer Development

The lead feed enforcement officers achieved in excess of 10 hours CPD (Continuing

Professional Development) training, as is required by the Feed Law Enforcement Code of

Practice. The Lead Feed Officer attended training on Inland Feed Inspections. In addition,

the Lead Feed Officer attends the TSNW Agriculture Group and undertakes individual

research relating to legislation and best practice.

17.2 Variation from the Service Plan

There was no variation from the planned work during 2018/19.

17.3 Areas of Improvement

To continue to review the risk rating of feed premises on our database in line with the NTSB

risk Rating Scheme.

To improve the standard of inspection recording, utilising the FSA standard forms and

guidance on completion provided.

To review our Practices and Procedures to ensure compliance with the revised Code of

Practice on Feed Law Enforcement.

48

APPENDIX 1

SERVICE PLAN PROGRAMME 2019/20

Departmental and Divisional Service and Action Plans can be viewed on the council’s web

based PMF (Performance Management System).

Paper copies of the plans are available on request.

49

APPENDIX 2

ORGANISATIONAL STRUCTURE CHARTS

Attached on the following pages are copies of organisational structure charts for: -

1) Department - Management Team

2) Division - Environmental Health

- Trading Standards

50

Place Services

Department

STRATEGIC DIRECTOR PLACE SERVICES

Senior Assistant Director

Development & Growth

Senior Assistant Director

Trading Services

Service Manager Estates

Management

Service Manager

Development & Growth

Service Manager Assets a& Buildings

Service Manager Schools, Depot &

Care Services

Service Manager Recreational

Services

Service Manager Environment &

Transport Services

Service Manager Regulatory Services

Service Manager

Engineering Services

CHIEF EXECUTIVE

Business Support

Manager

Senior Assistant Director Built Environment

& Regulatory Services

Environmental Health Trading Standards Licensing & Land Charges Building Control

51

Built Environment & Regulatory Services Division

Environmental Health

Service Manager Regulatory

Services

Senior Assistant Director Built

Environment & Regulatory Services

Principal EHO

Commercial Services Principal EHO

Environmental Control

5 x Senior EHO

(Commercial Services)

Commercial

Services Officer

2 x Environmental Control Officers

3 x Scientific Officer

Air Quality, Contaminated Land, Noise

Dog Welfare &

Enforcement Officer

4 x Environmental

Wardens

Community & Business Health

Promotions Officer

Supervisor

Pest Control

4 x Pest Control Officers

Environmental

Warden Support

Officer

52

Built Environment and Regulatory Services Division

Trading Standards

Service Manager Regulatory

Services

Principal Trading Standards Officer

Admin Officer

Senior Consumer Protection Officer

Senior Trading

Standards Officer

Operational Support

Assistant

2 x Clerical

Officers

Senior Assistant Director Built

Environment & Regulatory Services

Principal Trading Standards Officer

Chief Trading Standards Officer

Senior Trading

Standards Officer

53

APPENDIX 3

FOOD SAFETY PREMISES/WORK PROFILE 2019/20

Code Establishments A B C D E Total

101 Manufacturers and Packers 1 3 3 3 1 11

103

Distributors/Transporters 0 1 0 3 3 7

105

Supermarket/Hypermarket 0 0 2 8 4 14

06

Smaller retailers 0 5 17 47 33 102

107

Retailer – other 0 1 2 3 10 16

109

Restaurants/café/canteen 0 11 51 42 1 105

110

Hotel/Guest House 0 0 1 2 0 3

111

Pub/Club 0 5 23 25 27 80

112

Takeaway 2 15 64 21 0 102

54

Code Establishments A B C D E Total

113

Caring establishments 1 61 20 7 16 105

114

School/College 0 35 18 10 0 63

115

Mobile food unit 0 0 2 17 16 35

116

Restaurants and caterers -

other

0 5 18 22 15 60

Total due an

intervention in

2018/19 4 142 221 210 126 703

Inspection

Frequency 6 months

12

months 18

months 24months 36months

The number of targeted interventions for food standards and food safety differ, due to the different risk rating required by the Food Standards Agency.

55

APPENDIX 4

COMMERCIAL SERVICES TEAM -

ESTIMATION OF RESOURCES FOR 2019/20

To achieve the inspection plan as shown in Appendix 3, each inspector will work to individual targets amongst the team the following is an estimate of the anticipated workload:

150 High Risk Inspections (A-B) (A’s inspected twice a year)

557 Low Risk Inspections (C-E)

380 Food Complaints

80 Infectious Disease Investigations

250 Revisits (may rise if the display of the Food Hygiene Rating Score becomes mandatory)

Other areas of work will be dealt with by the Team as detailed in the Food Service Plan include,

Advice to businesses

Sampling

Food Standards Agency Food Alerts

Liaison with other Agencies

Food Safety and Healthy Eating Promotion

Training and coaching food safety

Business and Community Health Promotion

56

APPENDIX 5

FOOD SAFETY TRAINING PROGRAMME 2019/20

All officers will receive training so as to enable them to comply with the requirements of the

Code of Practice, which states that all authorised officers and the Lead officer must obtain a

minimum of 20 hours CPD per year, spilt into:

A minimum of 10 CPD hours on core food matters directly related to the delivery of

official controls

10 hours on other professional matters. This could include training needs identified

during the competency assessments and appraisals.

The following areas of training will be dealt with during the coming year, some by shared low

cost training with Environmental Health Cheshire and Merseyside;

FSA Update Sessions / Consistency Exercises

Public Health England –sampling workshop and microbiology

Other update courses as they become available throughout the year.

All officers are also briefed during regular team meetings of any changes to internal Practice

and Procedure Notes.

When officers attend courses on any food or related issue then the appropriate cascade

training will be organised so that the team will benefit.