1. food and drink

FOOD SERVICE PLAN
2012/2013
Environmental Health Department
Armagh City and District Council
The Palace Demesne
Armagh
BT60 4EL
FOREWARD
Armagh City and District Council comprises of the City of Armagh, its rural towns of Keady, Tandragee, Markethill
and Richhill, the surrounding 14 villages and 22 hamlets.
The economy is supported by 665 food premises. The area boasts a successful tourism industry. However the
business and agricultural sectors have been impacted by the market downturn.
Armagh City and District Council wants to ensure that all food available to the residents, employees, visitors and
the wider public is safe and healthy. Our main role is to help food businesses deliver products which are safe and
are produced from premises which comply with food hygiene and safety requirements and are properly controlled.
Our role also involves providing information to the public to help them make informed choices through education
and promotion.
Every year, we produce a Plan setting out our Food Service Delivery priorities for the coming twelve months. This
Plan is developed in order to meet the requirements of the ‘Food Standard Agency’s Framework Agreement on
Local Authority Food Law Enforcement’ and covers, in detail:
2
the aims and key priorities of the services provided
the organisational structure and the scope of the services provided
the ways in which the service will be delivered and the targets for its delivery
the human and financial resources involved in providing the service
the ways in which the quality of the service will be monitored and improved upon
the ways in which the service will be reviewed and improved upon
CONTENTS
1.0
PROVISION OF FOOD PROTECTION SERVICE
1.1
1.2
2.0
BACKGROUND
2.1
2.2
2.3
2.4
2.5
2.6
2.7
2.8
2.9
3.0
3.3
3.5
3.6
3.7
3.8
3.9
3.10
3.11
3.12
3.13
3.14
3.15
3.16
3.17
Food Premises Inspections/Interventions
Food Hygiene Inspections/Interventions
3.3.1 Planned Food Hygiene Inspections and Interventions
3.2.2 Outstanding Food Hygiene Inspections
3.3.3 New Food Premises
3.3.4 Food Hygiene Re-visits
3.3.5 Food Hygiene Rating Scheme
3.3.6 Food Hygiene Focussed Inspections
Food Standards Inspections/Interventions
3.3.1 Planned Food Standards Inspections/Interventions
3.3.2 Outstanding Food Standards Inspections/Interventions
3.3.3 New Food Premises
3.3.4 Food Standards Re-visits
3.3.5 Food Standards Focused Inspections
Enforcement Activities
Food Complaints
Home Authority Principle
Food Sampling
3.8.1 Food Sampling Surveys
3.8.2 Microbiological Sampling Programme
3.8.3 Chemical Sampling Programme
3.8.4 Reactive Samples
3.8.5 Private Water Supplies
Control and Investigation of Outbreaks and Food Related Infectious Disease
Food Alerts and Incidents
Voluntary Surrender/Unsound Food
Advice to Businesses and Members of the Public
Liaison with Other Organisations
Food Safety and Standards Promotion/Training
Internal Monitoring
Staff Training Development
Influencing Factors for 2011-2012
RESOURCES
4.1
4.2
4.3
3
Profile of Area
Organisational Structure
Specialist Services
Scope of the Service
Demands on the Food Service
Home Authority Premises
Access to the Service
Regulation Policy
Food Hygiene Rating Scheme
SERVICE DELIVERY
3.1
3.2
4.0
Food Service Aims and Objectives
Links to Corporate Objectives
Financial Allocation
Staffing Allocation
Staff Development Plan
5.0
QUALITY ASSESSMENT
5.0
5.1
6.0
Qualitative Assessment
Quantitative Assessment
REVIEW
6.1 Review against Service Plan 2011-2012
6.2 Deviation from the Service 2011-2012
6.3 Areas of Improvement for 2012-2013
7.0
APPENDICES
7.1
7.2
7.3
7.4
7.5
4
Map of Council Area
Committee Structure
Organisational Chart
Departmental Structure
Proposed Food Safety/Standards Courses
1.0
PROVISION OF THE FOOD SERVICE
Armagh City and District Council recognises the important role it plays in securing the safety of food consumed in
the Council area. This plan’s key focus is to demonstrate how the Council will fulfil its statutory obligations and
duties in relation to food safety.
The stated aim of the Food Standards Agency is to ensure that food law enforcement is undertaken by the various
agencies in a more effective, comprehensive and collaborative manner. This Food Service Plan sets out to achieve
these objectives.
The Food Service Plan is reviewed on a six monthly basis and the next revision will take place in Autumn 2012.
Copies of this Service Plan will be available on our Council’s website www.armagh.gov.uk.
1.1
FOOD SERVICE AIMS AND OBJECTIVES
Aims
1. Protect consumers of food by ensuring that all
food manufactured, prepared, imported or sold
within the Armagh City and District Council area
complies with the food safety requirements and
is of genuine quality and composition,
accurately
labelled,
and
free
from
contamination in addition to promoting the
production of healthy nutritious food within the
District.
2. To actively contribute to the Food Standards
Agency’s Strategic Plan 2010 –2015 and assist
in meeting the key aims where our service
could have a positive impact in: ensuring food
produced or sold in the UK is safe to eat; that
imported food is safe to eat; consumers
understand about safe food and healthy eating,
and have the information they need to make
informed choices; that food products and
catering meals are healthier.
3. The Council aims to reduce the administration
burdens on businesses, by promoting effective
approaches to regulatory inspection and
enforcement, without compromising regulatory
standards or outcomes.
Objectives
1. To
carry
out
all
food
hygiene
inspections/interventions, in accordance with
the Food Law Code of Practice and the
recommended frequencies based on risk
assessment and assess food handling
practices, identify hazards and take appropriate
action to remedy problems identified.
2. To
carry
out
all
food
standards
inspections/interventions in accordance with the
Food Law Code of Practice and the
recommended frequencies based on risk
assessment, to ensure that legal requirements
are met in relation to the quality, composition,
labelling and advertising of food.
5
3. To implement the alternative enforcement
strategy for premises rated E for food hygiene
and C for food standards where deemed
appropriate.
4. To ensure as far as reasonably practicable, that
imported food used or sold in premises within
the Council area complies with UK and
European Food Law.
5. To ensure as far as reasonably practicable, that
no illegally produced food is used or sold in
premises within the Council area e.g. meat or
meat products from unauthorised plants.
6. To carry out a proactive and reactive food
sampling programme for microbiological
examination and chemical analysis.
7. To investigate complaints relating to food, food
premises and practices.
8. To investigate all incidences of food and water
borne illnesses as notified by the Public Health
Agency and members of the public, on behalf of
the Director of Public Health of the Public
Health Agency.
9. To respond to all food alerts in accordance with
agreed Codes of Practice.
10. To undertake Home Authority responsibilities
with respect to food produced within the
Council area.
11. To provide informed and helpful advice to
businesses and the public alike on matters
relating to food safety.
12. To liaise with Southern Group Environmental
Health Committee and other organisations to
ensure consistency in enforcement.
13. To actively promote food safety and food
standards issues within the Council area as
resources permit.
14. To monitor the functions of the food service to
ensure compliance with relevant legislation,
Food Law Code of Practice and the Council's
own documented procedures and policies.
15. To include any outstanding inspections for
2011/12 as additional workloads to be
incorporated into 2012/13 plan for Food
Hygiene & Food Standards interventions.
6
16. To carry out interventions or visits of food
businesses that are deemed to be outside the
inspection programme as required (e.g.
stalls/mobile vehicles attending one-off/annual
events within the Council area).
17. To review the way we deliver our food service
annually that takes into account recognised
performance targets and standards.
18. To implement the National Food Hygiene
Rating Scheme (FHRS) in line with the Food
Standards Agency Brand Standard.
This
scheme provides consumers with information
about hygiene standards in food premises at
the time they are inspected. This encourages
Food Business Operators to improve standards
in their premises.
1.2
LINKS TO CORPORATE STRATEGIC OBJECTIVES
The Food Safety Service provided by the Council's Environmental Health Department contributes
to the Council’s Corporate themes and objectives, as set out in the 2020 Vision and Corporate
Plan.
This Food Service plan contributes to improving health and well-being through delivering on health
protection, healthy choices and risk management.
Links are also drawn with the Food Standards Agency Strategic Plan 2010 – 2015 as this plan
focuses on the 3 areas outlined in this Strategy for improvement; food safety, eating for health and
choice.
7
2.0
BACKGROUND
2.1
PROFILE OF AREA
The Council area covers some 260 square miles and has a resident population of 54,
263 (2001 census). The Council comprises of the City of Armagh and the local towns
of Keady, Markethill, Tandragee and Richhill in addition to 14 villages and 22
hamlets. A map of the Council Area can be seen in Appendix 7.1. The Council area
boasts many successful local businesses, a strong agricultural sector and a good
tourism industry. However the business and agricultural sectors have been impacted
by the market downturn. As with most Council areas in Northern Ireland there has
been an increase in migration during the last decade, particularly in European Union
workers mainly Lithuanian, Polish and Portuguese.
Local conditions which have a bearing on the work of the Department include:
• Geographical Location and Accessibility
• Infrastructure
• Historical Sites and Tourist Attractions
• Market Place
• Events and Festivals
• Evening Economy
• Retail and Services Provision
2.2
ORGANISATIONAL STRUCTURE
The Food Safety Service is carried out by officers within the Environmental Health
Department which is within the Environment, Health and Recreation Directorate of the
Council. The Councils Committee and Directorates structure is outlined in Appendix
7.2 and 7.3. (currently under review).
The Environmental Health Department is responsible for the enforcement of a wide
range of legislation relating to the following core function areas: Food Control; Health
& Safety; Consumer Protection; Public Health and Housing; Environmental
Protection; Licensing; Tobacco Control and Dog Control. The structure of the
Environmental Health Department is outlined in Appendix 7.4.
Officers who deliver our Food Safety Service are multi-skilled and work across all
core function areas at a level depending upon their competence and qualifications.
The staff with key responsibility for the service are:
8
•
Head of Environmental Health Service – Management of the Environmental Health
Service. Reports to the Executive and Scrutiny Committee’s on a regular basis on
how targets in the Environmental Health Department are being met.
•
Senior Environmental Health Officer (Food Control/Health & Safety/Consumer Safety)
– Management of the food service; service development; official returns; EC
approved premises inspections; routine premises inspections; service requests; food
complaints; infectious disease investigations; AES; food safety training & education.
•
Environmental Health Officers (Food Control) – EC approved premises inspections,
high and low risk premises inspections; food alerts; service requests; food sampling;
food complaints; infectious disease investigations; food safety training & education;
alternative enforcement strategies.
•
Enforcement Officer - Assists with service requests, informal food sampling, health
promotion initiatives and administration of alternative enforcement strategies.
2.3
SPECIALIST SERVICES
Food officers within the Department avail of the following specialist services:Southern Group Environmental Health Committee
Public Health Laboratory Service (PHLS)
Department of Agriculture and Rural Development (DARD)
Public Analyst
Public Health Agency (PHA)
Food Standards Agency (FSA)
Drinking Water Inspectorate, Northern Ireland Environment Agency (DWI)
Food Safety Promotion Board (FSPB)
Safe Food
Access to specialist advice is also available from the following: PHLS CDSC Collindale
Campden & Chorleywood Food Research Association (CCFRA)
Local Government Chemist
Local Government Regulation (LGR)
Legal Representatives
2.4
SCOPE OF THE FOOD SERVICE
The Department is responsible for the enforcement of the Food Hygiene Regulations
(Northern Ireland) 2006, the Food Safety (NI) Order 1991, the General Food
Regulations (NI) 2004, European Communities Act 1972 and relevant regulations
made there under. Our duties are carried out in accordance with the Food Law Code
of Practice, Food Law Practice Guidance and Council Policies and Procedures. The
work of the food service can be divided into two categories:Planned
•
•
•
•
•
•
•
•
Food Hygiene
Inspections/Interventions
Food Standards
Inspections/Interventions
Inspection of Imported Food and
Relevant Documentation during
Routine Inspections
Sampling
Health Promotion
Partnership Working
Alternative Enforcement
Strategy
Implementation of the Food
Hygiene Rating Scheme
Reactive
•
•
•
•
•
•
•
•
•
•
Food/Water Borne Illness
Investigations
Food Complaint Investigations
Investigations of Referred
Complaints and Food Incidents
from other Councils including
Inspection of Imported Food
Food Alerts
Provision of Advice to Food
Business Operators and
Members of the Public on
Request
Consultations
Liaison with other Organisations
Reactive Health Promotion
Revisits in Accordance with the
Food Hygiene Rating Scheme
Comments on Planning
Applications and Advice on
Proposed New Premises
The existing Food Service Plan allows for the integration of other work while food
premises are being inspected. In undertaking food hygiene and/or food standards
inspections, Officers, for the purposes of effectiveness, efficiency and economy, may
9
also undertake other inspection functions under health and safety, public health,
consumer protection and tobacco control legislation. In line with the Council’s vision,
food officers should embrace health, wellbeing and sustainability.
2.5
DEMANDS ON THE FOOD SERVICE
There are 665 registered food premises within the District. A profile of the category of
food premises is outlined below:
Category
No of
Premises
Percentage
A Producers
B Slaughterhouses
C Manufacturers/Processors
D Packers
E Importers/Exporters
F Distributors
G Retailers
H Restaurants and Other Caterers
I Materials and Articles Manufacturers and Suppliers
J Manufacturers mainly selling by retail
9
3
36
6
1
27
132
436
2
13
1.4
0.5
5.4
0.9
0.2
4.1
19.9
65.6
0.3
2.0
Total
665
EC APPROVED PREMISES
Competent Authorities within EU Member States must give approval to
establishments handling, preparing or producing food of animal origin for which
requirements are laid down in Regulation (EC) No. 853/2004. There are currently
eight establishments within the Armagh City and District Council area which require
approval and are the responsibility of the District Council.
10
Approval Type
Approval Number
Status of Approval
Stand Alone
Cold Store
UK 9095 EC
Full Approval
Minced Meat and Meat
Preparations Manufacturer
Integrated
UK 9097 EC
Full Approval
Egg Products Manufacturer
Stand Alone
UK ZL004 EC
Full Approval
Meat Preparations and Meat
Products
Stand Alone
UK ZL 008 EC
Full Approval
Meat Products Manufacturer
Stand Alone
UK ZL009 EC
Full Approval
2.6
Meat Products Manufacturer
Stand Alone
UK ZL 010 EC
Full Approval
Meat Products, Minced Meat and
Meat Preparations Manufacturer
Integrated
UK ZL 011 EC
Full Approval
Cold Store
Stand Alone
UK ZL 013 EC
Full Approval
HOME AUTHORITY PREMISES
The Council supports the Home Authority Principle and the Primary Authority
Scheme. Where appropriate we will liaise with the Home Authority/Primary Authority
of a business trading within the District, on enforcement and other issues which affect
policies of the enterprise. We will take cognisance of any relevant advice given by a
Home Authority or Primary Authority, including any published inspection plan.
The Home Authority Principle continues to be implemented with local businesses.
The Department intends to review the formalised Home Authority Agreements it has
with businesses and update these in the forthcoming year. However we fully intend
to continue to liaise and advise all businesses within the area for which we could be
either Home or Originating Authority.
2.7
ACCESS TO THE SERVICE
The Food Service is delivered from the Council Offices, The Palace Demesne,
Armagh.
The Council operates a flexible working system between 8am and 6pm. The core
time is between 10am and 4pm. Service users may contact staff on site or by leaving
a message, in the following ways:In Person
Telephone
Post
Fax
Email
Website
Monday to Friday 9.00am and 5.00pm
028 3752 9623 or 028 3752 9626
Monday to Friday 9.00am and 5.00pm
Environmental Health Department, Armagh City and District
Council, Council Offices, The Palace Demesne, Armagh, BT60 4EL
028 3752 7184
[email protected]
www.armagh.gov.uk
Inspections of food premises will normally be unannounced. However in certain
circumstances it may be appropriate for an appointment to be made. Planned visits
to food premises will be undertaken outside normal hours.
There is an out of hours service provided for the investigation of food and water borne
infectious disease emergencies. This service is co-ordinated by Southern Group
Environmental Health Committee and provided by the five constituent Councils.
11
2.8
REGULATION POLICY
Armagh City and District Council adopted a General Enforcement Policy for the
Environmental Health Department in 2009 which covers Food Safety. The policy
draws extensively on guidance contained in Codes of Practice and aims to ensure the
principles contained within the “Enforcement Concordat” are adhered to. Food
businesses and the general public have the opportunity to access our policies on the
Environmental Health section of the Council’s website at www.armagh.gov.uk.
Underpinning our Enforcement Policy are certain key elements, which are applied to
how we deliver our Food Safety Service. These being:
•
•
•
•
•
•
A belief that enforcement must be firm but fair;
The need for proportionality in the application of the law;
Showing transparency about how the service operates;
A need for targeting of enforcement action based on risk;
A need to deliver consistency of approach;
The need to balance enforcement and education.
Staff are authorised to carry out food service functions in accordance with the
adopted authorisation procedure. Competency is assessed through the Department’s
internal monitoring programme. Staff will receive training as needs are identified and
as courses become available and as financial constraints allow. In-house training
and cascade training will be carried out when and where appropriate.
2.9
FOOD HYGIENE RATING SCHEME
Armagh City & District Council is one of eighteen local authorities in Northern Ireland
to sign up to the Food Standards Agency’s (FSA) National Food Hygiene Rating
th
Scheme (FHRS). The Scheme in Armagh was formally launched on the 6 June
2011. The scheme is run in partnership with the FSA and it will gradually replace all
the different schemes being used across the UK and provide consumers with a
single, easy to understand scheme.
The scheme provides consumers with information about hygiene standards in food
premises at the time they are inspected. This helps people choose where to eat out
or shop for food. The scheme encourages businesses to improve hygiene standards.
Food Hygiene Ratings are given to premises which are included within the scope of
the scheme, as detailed in the Brand Standard. Included premises are for example
restaurants, takeaways, cafés, sandwich shops, pubs, supermarkets, bakeries,
delicatessens and hotels as well as schools, hospitals and residential care homes.
Food businesses which are not included within the scope of the scheme are classed
as excluded or exempt, for example, food manufacturers, confectionaries.
OVERVIEW OF THE SCHEME
Environmental Health Officer’s inspect food businesses to check that they meet the
requirements of food hygiene law. During the inspection, the officer considers
• how hygienically the food is handled – how it is prepared, cooked, re-heated,
cooled and stored
• the condition of the structure of the premise – the cleanliness, layout, lighting,
ventilation and other facilities
• how the business manages and records what it does to make sure food is
safe
The food hygiene rating calculated for the premise reflects the hygiene standards
12
found at the time of inspection by an Environmental Health Officer. A business can be
given one of these ratings:
The rating given shows how well the business has done overall. The business may
do better in some areas, and less well in others, and the rating takes this into
account. The Officer will explain to the person who owns or manages the business
what improvements need to be made and what action they can take to improve their
rating.
Armagh City & District Council will operate the scheme against an internal
Consistency Framework as outlined in the FSA Food Hygiene Rating Scheme Brand
Standard document.
Percentage of each food hygiene rating in Armagh City and District Council. Data
from April 2012 and illustrates only those establishments with an ‘included’ status
3.0
SERVICE DELIVERY
3.1
FOOD PREMISES INSPECTIONS/INTERVENTIONS
The Council intends to continue to carry out food hygiene and food standards
activities in accordance with the following approved policies, guidance and
procedures:
• Food Law Code of Practice
• Food Law Practice Guidance
• Armagh City and District Council adopted Enforcement Policy
• Enforcement Concordat
• Code for Prosecutors
• ISO 9001 Procedures
• Home Authority/Primary Authority Principle
13
Interventions are key to improving compliance with food law by Food Business
Operators. The range of possible interventions allows Authorised Officers to use their
professional judgement to apply a proportionate level of regulatory and enforcement
activity to each business.
Interventions take two forms: (i) official controls and (ii) non official controls.
Official Controls
•
•
•
•
•
•
Inspection
Audit
Monitoring
Verification
Surveillance
Sampling and Analysis
Non Official Controls
•
•
Targeted Education & Advice
Information and Intelligence
Gathering
The Council intends to continue to carry out food hygiene and food standards
inspections/interventions for assessing compliance with relevant legislation at a
minimum frequency as determined by the risk assessment scoring system contained
within the Food Law Code of Practice. The category of the premises, i.e. A to E, is
determined by scoring premises around potential hazards associated with the
business and food safety compliance. This then relates to the interval between
inspections, for example, category A premises are inspected every 6 months and
category D premises every 2 years. The Food Law Code of Practice provides the
option to use interventions for broadly compliant C and D category premises for food
hygiene.
The department also plans to -
14
•
Carry out an inspection of all newly registered premises in accordance with
the Food Law Code of Practice.
•
Undertake alternative enforcement activities in Category E premises for Food
Hygiene and Category C for Food Standards as appropriate.
•
As far as possible carry out unannounced interventions at premises at times
when they are open for business whether or not that coincides with the
Council’s normal hours of work. This will include, on occasion, evening and
weekend interventions of premises, which are also open for business during
the day.
•
Ensure that all food premises are registered and/or approved as necessary
and details are updated as necessary.
•
Ensure that the intervention rating scheme contained in Annex 5 of the Code
of Practice is correctly applied to appropriate food premises and that
premises details are accurately entered on the computer database.
•
Ensure the accuracy of the food database through training, supervision and
internal monitoring.
•
Carry out interventions of all premises including EC Approved premises, in
accordance with ISO procedures.
•
Ensure that all officers, new and existing, are authorised by the Council in
accordance with the authorisation procedure, relevant legislation, Food Law
Code of Practice and the criteria specified in CEHOG guidance.
•
Maintain and review documented procedures in respect of food hygiene and
food standards interventions.
•
Carry out any special investigations requested by the Food Standards
Agency.
•
Provide advice as appropriate to local businesses and new businesses.
•
Fully apply the Food Hygiene Rating Scheme Brand Standard including
carrying out revisits as requested, consider appeals and rights to reply and
development of a Consistency Framework.
•
Take enforcement action in accordance with the Council’s Enforcement
Policy, the Food Law Code of Practice, the Enforcement Concordat and the
Code for Prosecutors.
KEY PERFORMANCE INDICATORS
The Department has set four Operational Key Performance Indicators for Food
Control which we strive to achieve. These include: 1. Using a risk based programme to carry out food hygiene
inspections/interventions for Category A, B and non- broadly compliant C risk
premises within 28 days of planned date.
2. Using a risk based programme to carry out food standards inspections for
Category A and non-broadly compliant B risk premises within 28 days of
planned date.
3. To return ID1’s to SGEHC by end of the next working day.
4. To take 90% of the planned microbiological and chemical food samples.
3.2
FOOD HYGIENE INSPECTIONS/INTERVENTIONS
3.2.1
PLANNED FOOD HYGIENE INSPECTIONS/INTERVENTIONS
The following is a breakdown of the number of food hygiene inspections/interventions
planned during 2012/2013, according to premises risk category, with estimated time
spends:
Note: The estimated time spent on planned Food Hygiene Inspections has been
increased by one hour for category A, B and C risk premises and new premises and
0.5 hours for category D risk premises. This is a result of the additional time taken
during inspections and on follow-up inspection reports, to communicate the
requirements of the Food Standards Agency’s E Coli guidance.
15
Risk
Category
Frequency of
Intervention
Number of
Premises
Task Time
(Hrs)
Total Hours
A
B
C
D
E
Non Risk
Rated
Total
6 months
12 months
18 months
2 years
3 years
2 (2 visits per yr)
32
154
48
19
0
7
6
4
3
2
2
28
193
616
144
38
0
255
1005
3.2.2
OUSTANDING FOOD HYGIENE INSPECTIONS
The following is a breakdown of the number of food hygiene inspections/interventions
st
which were planned prior to 1 April 2012, but were not completed during that year
and therefore carried over to 2012/2013. The premises are listed according to
premises risk category, with estimated time spends:
Risk
Category
Frequency of
Intervention
Number of
Premises
Task Time
(Hrs)
Total Hours
A
B
C
D
E
6 months
12 months
18 months
2 years
3 years
1
1
23
6
37
15
0
7
6
4
3
2.5(Inspection)
2 (AES)
2
7
6
92
18
92.5
30
0
Non Risk
Rated
Total
83
245.5
These figures include E risk premises which would previously have been dealt with
through alternative enforcement but as they are included within the scope of the Food
Hygiene Rating Scheme, full inspections have been necessary.
3.2.3
Category
Number of
Premises
Task Time
(Hrs)
Total Hours
New Food Premises
Registered/Change of
Ownership
102
4hrs/premises
408
3.2.4
FOOD HYGIENE RE-VISITS
(Based on 2011-2012 figures)
Category
No of Tasks
Task Time
(Hrs)
Total Hours
Food Hygiene Revisits
225
1.25
281.25
3.2.5
16
NEW FOOD PREMISES
(Based on 2011-2012 figures)
FOOD HYGIENE RATING SCHEME
(Based on 2011-2012 figures)
Category
Number of
Tasks
Task Time
(Hrs)
Total Hours
FHRS Re-Visits
FHRS Appeals
FHRS Right to Reply
39
0
0
4hrs/premises
2hrs/premises
1hrs/premises
156
0
0
3.2.6
3.3
FOOD HYGIENE FOCUSED INSPECTIONS
(Based on 2011-2012 figures)
Category
No of Tasks
Task Time
(Hrs)
Total Hours
Food Hygiene Focused
Inspections
4
1.5
6
FOOD STANDARDS INSPECTIONS/INTERVENTIONS
3.3.1
PLANNED FOOD STANDARDS INSPECTIONS/INTERVENTIONS
The following is a breakdown of the number of food standards
inspections/interventions planned during 2012/2013, according to premises risk
category, with an estimated time spend:
Risk
Category
Frequency
No of Tasks
Task Time
(Hrs)
Total Hours
A
B
C
Non Risk
Rated
12 months
24 months
60 months
To be
determined
5
49
19
1
5
3
2
2
25
147
38
2
Total
3.3.2
74
212
OUTSTANDING FOOD STANDARDS INSPECTIONS/INTERVENTIONS
The following is a breakdown of the number of food standards
st
inspections/interventions which were planned prior to 1 April 2012, but were not
completed during that year and therefore carried over to 2012/2013. The premises
are listed according to premises risk category, with an estimated time spend:
Risk
Category
Frequency of
Intervention
Number of
Premises
Task Time
(Hrs)
Total Hours
A
B
C
Non Risk
Rated
12 months
24 months
60 months
To be
determined
1
8
22
1
5
3
2
2
5
24
44
2
Total
3.3.3
17
32
75
NEW FOOD PREMISES
(Based on 2011-2012 figures)
Category
Number of
Premises
Task Time
(Hrs)
Total Hours
New Food Premises
Registered/Change of
Ownership
103
3hrs/premises
309
3.3.4
FOOD STANDARDS RE-VISITS
(Based on 2011-2012 figures)
Category
No of Tasks
Task Time
(Hrs)
Total Hours
Food Standards Revisits
30
1.25
37.5
3.3.5
FOOD STANDARDS FOCUSED INSPECTIONS
(Based on 2011-2012 figures)
Category
No of Tasks
Task Time
(Hrs)
Total Hours
Food Standards Focused
Inspections
0
1.25
0
As recommended by the Food Standards Agency, time spent on Food Standards
inspections may be increased to account for more complex issues, for example
allergens and nutrition.
3.5
ENFORCEMENT ACTIVITIES
Councils are largely responsible for the enforcement of food law relating to food
safety, hygiene, composition, labelling and imported food. The department primarily
provides help and advice whether in relation to investigating complaints about food or
help new businesses when they are setting up. Any Enforcement Action is taken in
accordance with the relevant legislation, the Department’s Enforcement Policy and
the Food Law Code of Practice for Northern Ireland. These reflect the principles of
better regulation and to reduce the administrative burdens on business, while
maintaining standards of public health and consumer protection.
The Code of Practice has introduced interventions to provide a more flexible
approach to food law enforcement. Council’s resources are being directed at those
food businesses that present the greatest risk to public health and consumer
protection.
The following table outlines the Formal Enforcement Action taken by the
Environmental Health Department in relation to food businesses between 01 April
2011 and 31 March 2012.
Enforcement Action
No of Tasks
Task Time
(Hrs)
Total Hours
Hygiene Improvement Notices
5
2
10
Hygiene Emergency
Prohibition Procedures
0
14
0
Formal Cautions
1
14
14
Voluntary Closures
2
4
6
Prosecutions
1 (on-going
case)
40
40
Total
18
70
3.6
FOOD COMPLAINTS
Food complaints received and investigated by the service fall into one of two broad
categories: - food complaint due to contamination (physical, chemical or biological) or
complaints about food businesses (hygiene and practices). Investigations of food
complaints are carried out in accordance with the Food Complaints Procedure. The
Council intends to fully investigate complaints in accordance with the approved food
complaints policy and procedure and take enforcement action when appropriate in
accordance with the Council’s adopted Enforcement Policy.
An initial response to a food complaint will be made within 3 working days.
3.7
Type of food complaints
Anticipated
Number of
food
complaints
(Based on
2011/2012
figures)
Task Time
(Hrs)
Total Hours
Food Complaints
(contamination)
Excluding home authority
complaints
24
10 hours
240
Complaints about Food
Businesses
24
2 hours
48
HOME AUTHORITY PRINCIPLE
The Council acts as Home Authority for certain premises engaged in the
manufacturing and processing of food products. There is a wide range of food
products produced within the Armagh City and District Council area including
confectionary products, bakery and cereal products, meat products, meat
preparations, sandwiches and salads.
The Department currently acts as Home Authority for manufacturing factory premises.
It is the Department’s policy to continue to apply the principles and responsibilities of
the Home Authority Principle.
Referrals from other councils and complaints into the activities of these companies
form a part of the work generated by such premises.
19
Anticipated Number of Home Authority
complaints
(based on figures 2011/2012)
Task Time
(Hrs)
Total Hours
10
5 hours
50
3.8
FOOD SAMPLING
The Department aims:
3.8.1
•
To maintain and review documented programmes in line with ISO
procedures for bacteriological and chemical sampling based on the
nature and risk category of businesses in the Council area.
Bacteriological samples are submitted to the Northern Ireland Public
Health Laboratory for examination. Chemical samples are submitted to
the Public Analyst Scientific Services (NI) Ltd for analysis.
•
To monitor the implementation of the bacteriological and chemical
sampling policies.
•
Follow the Health Protection Agency Guidelines for Assessing the
Microbiological Safety of Ready-to-Eat Foods Placed on the Market, the
Council’s ISO procedures and Enforcement Policy and the Enforcement
Concordat, where sample results are considered to be unsatisfactory.
•
Liaise with the Public Health Laboratory and the Public Analyst on
sampling matters.
•
To ensure that the bacteriological sampling programme is fulfilled and
that the Department complies with the programme agreed with the
Northern Ireland Public Health Laboratory. Currently there are four
microbiological food samples procured on a weekly basis.
•
To ensure that the chemical sampling programme is fulfilled. There are
currently seven chemical samples taken per month.
•
To participate as necessary with EU, LACORS, Public Health Laboratory
Service, Food Standards Agency and others, chemical and
bacteriological sampling surveys.
•
The Council will make use of the Northern Ireland Food Surveillance
Database for submitting sample information to the relevant laboratories.
•
The Environmental Health Department works in partnership with the
Drinking Water Inspectorate (DWI), and procure samples of Private
Water Supplies from food premises, as per the schedule provided by the
DWI. These samples are collected from the Council Offices by White
Young Green.
FOOD SAMPLING SURVEYS
During 2011/2012, the Department participated in the following sampling surveys:
Survey Title
Chemical
Labelling of Smoothies
Southhampton
Colours
Salt in Soup
Microbiological
Pennington III Study
Ready – To - Eat PreCut Fruit
20
Survey Body
Timeframes
Samples
CEHOG/Eurofins
NIFLG/FSA
July – Sept 11
Jan – Mar 12
2 Samples
2 Samples
CEHOG/Eurofins
Oct - Dec 11
3 Samples
HPA
HPA
Jan – Mar 12
Jan – Mar 12
2 Samples
1 Sample
During 2012/2013, the Department anticipate the following sampling surveys:
Survey Title
Chemical
Gluten Levels in
‘Gluten Free Products’
Sulphur Dioxide in
Minced Meat
Biotoxins in Shellfish
Salt in Sausages
Nitrates and Nitrites in
Pork Products
Artificial Colours in
Ethnic Cuisine
MSG in Ethnic Cuisine
Microbiological
Study 48: Pate
Study 49
Cakes &
Confectionary in
Home Bakeries
Ready-to-Eat Food in
Butchers Premises
Listeria in Chilled
Ready to Eat Foods
Supplied by
Institutional
Establishments
3.8.2
Survey Body
Timeframes
Samples
NIFLG
April – Jun 12
TBC
NIFLG
April – June 12
TBC
FSA
FSA/NIFLG
NIFLG
May12 – Mar 13
Oct – Dec 12
Jan – Mar 13
TBC
TBC
TBC
Safefood
TBC
TBC
Safefood
TBC
TBC
HPA
HPA
NIFLG
April 12 - Mar 12
Jan 13 – Mar 13
TBC
2 Samples
TBC
TBC
NIFLG
TBC
TBC
NIFLG
TBC
TBC
MICROBIOLOGICAL SAMPLING PROGRAMME
No. of Food Samples
Task Time
(Hrs)
Total Hours
208
1.5
312
Note: Swabs may be taken in certain circumstances, for example, during the
investigation of food poisoning outbreaks and under guidance from the Public Health
Laboratory.
3.8.3
21
CHEMICAL SAMPLING PROGRAMME
No. of Food Samples
Task Time
(Hrs)
Total Hours
3 Formal
6.0
18
81 Informal
1.5
121.5
3.8.4
REACTIVE SAMPLES
For reactive sampling the number of complaint samples for both examination and
analysis is estimated from previous years trends as detailed below.
Number of Reactive Samples
Task Time
(Hrs)
Total Hours
1 (Microbiological)
1
1
3 (Chemical)
1.5
4.5
3.8.5
PRIVATE WATER SUPPLIES
In addition to the routine sampling programme, samples of private water supplies are
taken from food establishments on behalf of the Northern Ireland Environment
Agency, Drinking Water Inspectorate.
3.9
Number of Premises
Number of Annual
Sampling Visits per
Premise
Task Time
(Hrs)
Total Hours
3
3
1
9
CONTROL AND INVESTIGATION OF OUTBREAKS AND FOOD RELATED INFECTIOUS
DISEASE
The department aims to:
• Investigate all notified and alleged cases of food and water borne disease in
accordance with the Southern Health and Social Care Trust and Southern Group
Environmental Health Guidelines for the Investigation of Food and Water Borne
Diseases and Public Health Agency advice and take effective action to control the
spread of infection.
• Create greater awareness of measures to control food poisoning from occurring in
the home.
• Support the on-call rota system for food and water bourne disease related
emergencies.
• Ensure that all new officers are trained and authorised and that all officers on the
emergency on-call rota are authorised by the Council in accordance with the
Authorisation document, Food Hygiene Regulations (NI) 2006, the Food Law
Code of Practice and the criteria specified in the current guidelines for the on-call
rota.
• Support the Communicable Disease Surveillance Unit and other related bodies in
case control studies.
22
NUMBER OF FOOD AND WATER BORNE INFECTION NOTIFICATIONS
3.10
No of Notifications
(Based on 2011/2012 figures)
Task Time
(Hrs)
Total Hours
15
3.0
45
FOOD ALERTS AND INCIDENTS
The department aims to:
•
Respond as appropriate to all food alerts received in accordance with the
Food Law Code of Practice and guidance provided by Southern Group
Environmental Health Committee and the Food Standards Agency.
•
Notify the Food Standards Agency Northern Ireland of any serious and non localised incident in accordance with the Food Law Code of Practice.
•
Adhere to and review documented procedures for responding to Food Alerts.
•
Update existing databases on food alerts investigation work.
NUMBER OF FOOD ALERTS
No of Alert Notifications
(Based on 2011/2012 figures)
Task Time
(Hrs)
Total Hours
3 For Action
6
18
34 For Information
0.5
17
NUMBER OF FOOD INCIDENTS ARISING WITHIN THE DISTRICT
3.11
No of Food Incidents Originating in Armagh
City and District Council Ares
(Based on 2011/2012 figures)
Task Time
(Hrs)
Total Hours
3
6
18
VOLUNTARY SURRENDER / UNSOUND FOOD
Occasionally refrigeration and freezer units can malfunction or food can become
contaminated for a number of reasons. One method of removing this food from the
food chain is for the Food Business Operator to voluntarily surrender the food to
Environmental Health Officers, who oversee its disposal.
NUMBER OF VOLUNTARY SURRENDERS
23
Number of Voluntary Surrenders
(Based on 2011/2012 figures)
Task Time
(Hrs)
Total Hours
11
6
66
3.12
ADVICE TO BUSINESSES AND THE PUBLIC
The Department will continue to issue advice during routine visits to food premises.
The Department will also respond to requests for service regarding food safety issues
and will advise businesses as necessary on significant legislative changes and other
food safety matters. These will include the Food Hygiene Rating Scheme and advice
on food safety management procedures (HACCP). We will also provide advice and
assistance to new and proposed businesses at the planning stages and members of
the public.
NUMBER OF ADVISORY REQUESTS
3.13
Anticipated Number of Advisory Requests
(based on 2011/2012 figures)
Task Time
(Hrs)
Total Hours
266
(194 Verbal and 72 Visits)
1.0
266
LIAISON WITH OTHER ORGANISATIONS
The department will: • Liaise with other Councils, Environmental Health Committees (Groups), Liason
Groups, Food Standards Agency and others through the forum of the Food
Officers Group (FOGS) which meets bi-monthly.
• Liaise with and co-ordinate enforcement activities with other key players e.g. Food
Standards Agency, Department of Agriculture and Rural Develpoment, Northern
Ireland Public Health Laboratory, Public Health Agency and Public Analyst.
• Examine and comment on all relevant plans submitted for planning and building
control approval.
• Assist the Public Health Agency, the Southern Education and Library Board and
other organisations on food and health related projects.
• Assist the Northern Ireland Environment Agency (NIEA) with the acquisition of
water samples from Private Water Supplies.
• Provide representation on the Nutrition Working Group for the Southern Group of
Councils.
• Provide representation on a quarterly basis on the joint Environmental Health and
Southern Health and Social Care Trust Working Group.
• Convene bi-monthly food team meetings.
• Convene bi-monthly staff meetings.
ESTIMATED TIME SPEND ON LIAISON
24
Attendance at Food Related Meetings
Total Time Spend
(Hrs)
Departmental Meetings
Core Function Team Meetings
Food Officers Group (FOGS) Meetings
Nutrition Working Group
SHSCT & EHO Working Group
Computer Users Group
LAEMS Joint Working Group
Food Service Plan Meetings
Food MATRIX Meetings.
300
3.14
FOOD SAFETY AND STANDARDS PROMOTION/TRAINING
(Based on 2011/2012 figures)
Armagh City and District Council demonstrates a strong commitment to food safety
by promoting safe handling of food both within food businesses and in the home. This
will continue.
ESTIMATED TIME SPEND ON PROMOTION AND TRAINING
3.15
Food Safety and Standards
Promotion /Training
Estimated Total Hours
(based on 2011/2012 figures)
Talks/Seminars/Displays/Training
30
Development / Issue of Food
Information leaflets
10
Events held in the District, for example,
Georgian Day, Armagh Country Show
30
Provide support to the FRESH and
CHOICE Nutrition Programmes for Local
Community Groups
25
Total
95
INTERNAL MONITORING
Internal monitoring is an important task to ensure a high level of consistency within
the Department and to monitor the quality and quantity of work carried out by the
Food Control Team. This will help to ensure any training needs are identified. The
Department will endeavour to comply with the Council’s internal monitoring policy.
ESTIMATED TIME SPEND ON INTERNAL MONITORING
3.16
Activity
Time Spend
Total No of
Hours
Internal Monitoring
100
100
STAFF TRAINING AND DEVELOPMENT
Staff training and development is essential to the service provided by the department.
There are regular changes to legislation, Codes of Practice and Guidance which staff
needs to have a knowledge off. Under The Food Law Code of Practice, 10 hours
CPD training is required per officer per year. Staff who are members of the
Chartered Institute of Environmental Health are required to attend a minimum of 20
hours CPD training on an annual basis.
25
ESTIMATED TIME SPEND AT TRAINING COURSES
3.17
Training Courses Attended
No of Officers
Including
Technical and
Admin
Total No of
Hours
Training related to Food Service
5
150
INFLUENCING FACTORS FOR 2012-2013
Factors that are likely to influence the way we work in 2012-13 include: -
26
•
Continue to implement the intervention program as outlined in the Food Law
Code of Practice. We have a backlog of inspections which were not completed
during 2011/2012. This has resulted due to the additional time spent during
completed food hygiene inspections, communicating the requirements of the
Food Standards Agency’s E. Coli Guidance. Additional low risk premises have
also had to be inspected rather than using alternative enforcement strategies.
This has been necessary as a result of the Food Hygiene Rating Scheme which
has necessitated actual visits to low risk premises in order to calculate an
accurate and fair rating. This backlog of work will create additional pressures
during 2012/2013.
•
The publication of the Food Standards Agency’s E Coli Guidance in February
2011 has had a significant impact on our work. The estimated time spent on
Food Hygiene Inspections has been increased in this plan, by one hour for
category A, B and C risk premises and new premises and 0.5 hours for category
D risk premises. This is a result of the additional time taken during inspections
and on follow-up inspection reports, to communicate the requirements of the
Food Standards Agency’s E Coli guidance.
•
Continue to maintain the National Food Hygiene Rating Scheme (FHRS) through
the implementation of the Brand Standard and continual update of the live portal
computer link. This scheme has resulted in increased internal monitoring of risk
scoring, which will continue. An Armagh City and District Council FHRS
Operational Guidance will be developed and implemented.
•
Our internal monitoring procedures will be reviewed and improved to take
account of the Food Hygiene Rating Scheme. Currently we undertake 100%
rating checks by peer review. We intend to continue at this level.
•
The impact of the Pennington Enquiry into the South Wales E Coli Outbreak and
the need to change some of the areas of our work. Review and issuing of a new
butcher’s HACCP pack and increase in the level of work/interventions required in
butchers. It is highly likely that a seminar will be developed and delivered to
butchers within the scope of this plan.
•
We renewed our database system contract, which lead to a change in our service
provider. There was a large migration of data from our existing system to our new
system. This has resulted in some computer errors which have to be resolved.
Staff training of users has been provided. The chosen software system is much
easier to use and navigate and will improve efficiency and our abilities for internal
monitoring and external reporting to the Food Standards Agency.
•
As with most organisations, there are increasing constraints on the Department’s
financial budget. This has resulted in strict controls on the provision of resources
including staff. Much consideration has been given to our internal working
arrangements to ensure that we are operating as efficiently as possible. New
technology has been considered which would give benefit to the Department.
iPads have been ordered for staff who work away from the office. It is anticipated
that these will improve staff access to emails as a means of communication,
enable staff to access their calendars remotely and also access the new
database to view complaints and premises inspection records. This will inevitably
reduce printing requirements, mileage claims, and Officers time spent travelling
and printing documentation. Officers will be updating the database directly using
their ipads. They will be logging complaint details, inspection ratings, action and
activity codes remotely, thereby reducing the current duplication of recording of
this information.
27
•
The new database and ipad technology will result in significant changes as to
how we operate internally on a daily basis. These changes will be phased in as
the new systems are provided. In order to ensure a smooth transition, internal
workflows will be developed. This will ensure that all agreed changes are clearly
communicated to staff and will act as a standard reference source so that a
consistent approach can be achieved. Once changes have been finalized, our
ISO 9001 procedures will need to be reviewed and amended accordingly.
•
Meet on-going training and competency demands particularly in relation to review
of legislation, the revised Food Law Code of Practice and other guidance.
Specifically training will be provided on the new Food Information Regulations
and the Food Standards Agency’s E Coli guidance.
•
In recent years, the economic downturn has impacted on food businesses in the
area. Many are finding it difficult to continue operating and we have noted a
percentage of food businesses changing ownership. Unfortunately this trend is
expected to continue into the foreseeable future. This will continue to have
implications for our Department as we endeavour to maintain our database up-todate and provide advice to new owners and carry out inspections of premises
which are re-registered by new owners.
•
Prior to the Food Hygiene Rating Scheme being launched we carried out a full
check of our food database of registered premises. We intend to carry out a full
survey of the District during 2012/2013. This is particularly needed in relation
updating our database of premises registered under health and safety and
consumer safety, however we will take the opportunity to verify the data we hold
for food businesses in the area.
•
Continue to increase enforcement activities to improve compliance with food
safety and food standards legislation within the District.
•
Utilise the staff resources provided by Southern Group Environmental Health
Committee (Support Officer) to provide additional help and advice on HACCP to
high risk food premises and those premises with low food hygiene ratings.
•
Increased emphases on food standards issues, for example, allergens, labeling
and imported food, through inspections using food standards pro-formas and
facilitate staff training in these areas.
•
A possible ISO 9001, Food Standards Agency, European Commission Mission or
Inter - authority audit of our service.
•
Participation in the proposed Northern Ireland Nutrition and Healthy Eating Award
Scheme and any related initiatives.
4.0
•
Respond to Freedom of Information requests as required.
•
To participate in health promotion at events. For example, the National Food
Safety Week subject for 2012 is ‘Food Safety on a Budget’. We intend on
participating in the promotion of the key messages during this year.
•
Continue to maintain ISO 9001:2000 and ISO 14001 accreditation.
•
Approve any new manufacturing premises requiring approval under Regulation
(EC) No. 853/2004 and continue training officers in the application of EC
Regulations within food premises.
•
We also endeavor to carry out initiatives to 1) target infection control in nursery
and child care settings and 2) contact the places of worship in our District to
ensure that any which are operating as a food business is registered and relevant
information is provided to them. We also intend to monitor for additional
seasonal poultry slaughter premises and carry out inspections accordingly.
•
Liaise with the Investing for Health Officer on maintaining the Healthy Eating
Policy in the Council.
•
Implement and integrate food work with the “Investing for Health” agenda and
increase community based work.
RESOURCES
4.1
FINANCIAL ALLOCATION
The cost of running the Food Control Service of the Environmental Health
Department is calculated for 2.9 full time equivalent (FTE) Officers.
The Environmental Health Department budget for 2012/13 is £767,052. The
proportion of this allocated to the provision of the Food Control Service is £236,226.
Expenditure
28
2011/2012 actual
2012/2013 estimates
Salaries
Travel/subsistence
Equipment
Central Support
Supply & Services
Sampling
Training
Legal Action
Other incl Group costs
Overtime
Total Expenditure
121,034
4,000
1,800
27,855
800
10,848
2,100
15,000
28,000
700
212,137
123,117
4,000
1,500
29,109
1,000
10,500
2,000
7,000
28,000
1,000
207,226
Grant Income Received
29,625
29,000
Total Net Expenditure
241,762
236,226
4.2
STAFFING ALLOCATION
In 2012/2013 the Food Control Service within the Environmental Health Department
will continue to carry out both planned and reactive work in relation to food safety.
Based on this review there will also be work carried out in the areas outlined under
influencing factors 2012/2013.
It is estimated that 4684 hours will be required to complete the work outlined in this
service plan for 2012/2013. This equates to approximately 3.8 FTE Officers. This is
based on one FTE officers to equal 1215.5 hours/year.
It is estimated that if the backlog of inspections was cleared, and if the current profile
of the District continued, 4364 hours would be required to complete the work
annually. This equates to approximately 3.5 FTE Officers. This is based on one FTE
officer to equal 1215.5 hours/year.
Support is also provided by Southern Group Environmental Health Committee in
accordance with the Service Level Agreement with Armagh City and District Council.
Staffing Structure of Food Control Team
Position
Names
Acting Head of Environmental Health
Service
Seamus Donaghy
Senior Environmental Health Officer
(Food Control/Health &
Safety/Consumer Protection)
Sharon Turkington (Leave until
December 2012)
Julie Telford (Acting until December
2012)
District Environmental Health Officers
Julie Telford (from December 2012)
Una Donnelly
Anita McKenna (Temporary until
January 2013)
Enforcement Officer
Rose Rushe
Administrative Assistants involved in
administrative and typing duties in
relation to food control work
Christine Wells (70% Environmental
Health)
Ronan Hughes
Shauna Richards
*The staff allocation to Food Control work is calculated on the basis that 2 District
Environmental Health Officers (EHO’s) will spend 85% and 70% respectfully of their
time on food control work; 1 Enforcement Officer will spend 30% of their time on food
control work; 1 Senior EHO will spend 60% of their time on food control work;1
administrative assistant will spend 60% of their time on food control work; 1 Acting
Head of Environmental Health will spend 20% of their time on food control work.
29
4.3
STAFF DEVELOPMENT PLAN
Staff are authorised to carry out Food Service functions in accordance with the
delegated powers and authorisation document, which was adopted by the Council in
January 2009. The authorisation document is currently under review and any
necessary changes will be implemented accordingly. Bi-monthly Team and Staff
Meetings are held to cascade information and for consistency of enforcement issues
and work schedules. Staff will receive training in accordance with training plan,
training needs identified and availability of resources.
Training has been scheduled as per Food Training Programme prepared by Southern
Group Environmental Health Committee based on a Northern Ireland wide training
programme as developed and approved by Northern Ireland Food Liaison Group
(Appendix 7.5). As appropriate, one or more Officers will attend relevant courses,
depending on both staff and departmental training needs.
Under The Food Law Code of Practice, 10 hours CPD is required per officer per year.
This will be monitored to ensure this criterion is met. Additionally, in house training
sessions may be undertaken during Food Team Meetings and CPD certificates
issued accordingly.
30
5.0
QUALITY ASSESSMENT
5.1
QUALITATIVE ASSESSMENT
The quality of the service will be assessed using the following performance measures:
•
Food Hygiene Ratings are calculated by the Inspecting Officer. 100% of all calculated
ratings are subject to an in-house peer review by a trained and competent Officer.
•
Internal monitoring is carried out in accordance with the Internal Monitoring Policy. The
Senior Environmental Health Officer monitors premises files following inspections,
reports, proformas and follow-up action taken. Qualitative assessment of inspection
procedures is also conducted through accompanied inspections where necessary and
where resources permit. The Senior Environmental Health Officer also monitors
responses to complaints and requests for service.
•
Consistency of the service provided is monitored through the Department’s continued
adherence to ISO accredited quality system. The Department is subject to ISO
9001:2000 audits.
•
The Officers make use of standardised inspection proformas, letters and phrases.
•
A Key Performance Indicator has been set for the percentage of notifications of
food/waterborne illnesses to be responded to by the end of the next working day. The
Senior Environmental Health Officer, Southern Group Environmental Health Committee
and the Public Health Agency monitor responses.
•
The work of the food team is subject to scrutiny by Elected Members, Internal Auditors,
Inter- Authority Audits, the Food Standards Agency and the European Commission.
5.2
31
QUANTITATIVE ASSESSMENT
•
Key Performance Indicators have been set for; planned food hygiene inspections for A,
B and non-broadly compliant C risk category premises; planned food standards
inspections for category A & B risk category premises; and for the percentage of planned
microbiological and chemical food samples taken. These are monitored internally and
by external auditors including Inter- Authority Audits and the Food Standards Agency.
•
Officers are allocated inspections to be carried out. These appear on their work queue
on our new computer database and remain there until the inspection data has been
inputted into the system. The new database has a number of features which ensures
that all required information is inputted including the next inspection programmed, before
it is removed from the Officers work queue.
•
Internal monitoring is carried out in accordance with the Internal Monitoring Policy. The
Senior Environmental Health Officer periodically reviews outstanding inspections and
can reallocate inspections in certain circumstances.
•
Annual completion of the self-assessment matrix.
6.0
REVIEW
6.1
REVIEW AGAINST THE SERVICE PLAN 2011-2012
A review of the service plan is carried out through the following: Bi- Monthly Review at Team Meetings
Bi-monthly Review at Staff Meetings
Annual Review By Assessing the Return Submitted to the Food Standards Agency.
Annual and Half Term Report to Council Against Service Plan.
Annual Review against Performance Indicators – Food Safety Matrix.
•
•
•
•
•
The Key Performance Indicators agreed for the Environmental Health Service are used as
part of benchmarking against other Council’s across NI and to help drive performance
improvement. The three KPIs are determined through the completion of a separate
Performance Matrix for the Food Control function. Overall scores are allocated for
Departmental Management, Performance on Service Delivery in addition to Quality Controls
and Review. To improve consistency, completion of the matrix is undertaken along with other
Councils and Groups. These regional performance indicators are reported annually to the
Department of the Environment.
Food Control Matrix
Year
2010/11
2011/12
Management (%)
95
94
Performance (%)
89
89
Review (%)
81
81
The Department intends to implement action plans to ensure continued improvement.
6.2
SUMMARY OF THE PERFORMANCE OF THE DEPARTMENT FROM 1 APRIL
2011 to 31 MARCH 2012
Task Target
Planned 11/12
Actual 11/12
Planned Food Hygiene Inspections
Planned Food Hygiene Inspections
(A, B & broadly non-compliant C
risk premises within 28 days of due
date) (All C Risk Premises
Included) (KPI)
Food Hygiene Inspections of New
Premises carried out within 28 days
227
150
176
107
%
Achievement
77.5
71
104
66
63
Food Hygiene Revisits
Planned Food Standards
Inspections
Planned Food Standards
Inspections (A and non-broadly
compliant B within 28 days of due
date) (KPI)
Food Standards Inspections of New
Premises carried out within 28 days
Requests for Service
225
62
216
48
96%
77%
21
10
50%
103
92
89%
72 Visits
194 Verbal
208
72 Visits
194 Verbal
234
100%
100%
112%
84
76
90%
58
58
100%
90% Planned Bacteriological Food
Samples(KPI)
90% Planned Chemical Food
Samples (KPI)
Food complaints Received
32
Food complaints responded to
within 3 working days
Return Infectious Disease
Investigation Form to SGEHC by
the end of the next working day
(KPI)
Food Alerts Received and
Responded to Food Alerts within 1
working day
FHRS Re-visits Carried out in
Accordance with Brand Standard
6.3
58
39
67%
15
15
100%
3 For Action
3
100%
39
39
100%
DEVIATION FROM THE SERVICE PLAN 2011-2012
We have inspections which were not completed during 2011/2012. This has resulted
due to the additional time spent during completed food hygiene inspections,
communicating the requirements of the Food Standards Agency’s E. Coli Guidance.
Additional low risk premises have also had to be inspected rather than using alternative
enforcement strategies. This has been necessary as a result of the Food Hygiene
Rating Scheme which has necessitated actual visits to low risk premises in order to
calculate an accurate and fair rating.
The Department recognises that the Food Standards Agency wishes to see the
Councils achieve 100% inspection of high-risk premises. The KPI target for food
hygiene high risk inspections within the specified 28 day period was not achieved during
2011/2012 the additional work load detailed above.
The launch of the National Food Hygiene Rating Scheme in June 2011. This involved
the Department holding briefing seminars and preparing mail merges in order to
communicate the details of the scheme to Food Business Operators. We also
conducted file reviews and rating checks and re-visits to reassess premises both before
and after the scheme was launched. The Food Standards Agency provided funding
which assisted with the additional resources required in this area. We have been
carrying out 100% of rating checks by peer review since the FHRS was launched.
We actively worked with the Southern Education and Library Board staff to improve
communications between the Department and Area Managers at the Board. We
provided food safety training to Cook Supervisors and held meetings with Board
representatives and built on Armagh City and District Councils role of acting as Home
Authority for the Southern area.
Completed Northern Ireland Healthy Eating Award Evaluation.
•
•
•
•
•
6.4
AREAS OF IMPROVEMENT FOR 2012-2013
Based on the performance statistics the Department would identify the following areas for
improvement during 2012/13.
•
•
•
•
•
•
•
•
33
Ensure that we work as efficiently as possible by utilising the new technology which
has been ordered and provide additional staff as financial resources permit.
Timelier monthly internal monitoring.
Monitor and review workload regularly to ensure targets are being met and priority is
given to the high risk premises and complaints.
Increase time spend checking the database to ensure relevant premises are included
and accurate details are held.
More frequent joint inspections between Senior Environmental Health Officer and
District Officers to increase skills base.
Arrangement to undertake cascade training to share information across the
Department.
Update the Home Authority agreements.
Review of the Councils website for the whole of the food safety service.
7.0
34
Appendices
APPENDIX
7.1
MAP OF COUNCIL AREA
35
APPENDIX
7.2
COMMITTEE STRUCTURE
FULL COUNCIL
APPENDIX 2
22 Members
PUBLIC SERVICES
SCRUTINY COMMITTEE
EXECUTIVE COMMITTEE
JUDICIAL COMMITTEE
4 Members
8 Members
20 Members
INTERNAL SCRUTINY
16 Members
AUDIT COMMITTEE
4 Members
36
SCRUTINY PANELS
APPENDIX
7.3
ORGANISATIONAL CHART
Clerk & Chief Executive Department
April 2010
Clerk & Chief Executive
NB.
* Employed across
cluster Council
*Change
Management Officer
Fixed Term April 2011
Strategic Director of Corporate
Services & Governance
Deputy Director
(Operational Services)
37
Director of Regeneration &
Development
Deputy Director
(Regulatory Services &
Audit)
Deputy Director
(Recreation & Leisure)
APPENDIX
7.4
DEPARTMENTAL STRUCTURE
Seamus Donaghy
Acting Head of Environmental Health
Ronan Hughes
(Admin and IT)
Support
Ciara Daly
Senior Environmental Health Officer
Environmental Protection, Public Health and
Housing
Christine Wells
(Admin and IT)
Support
Shauna Richards
(Admin and IT)
Support
Sharon Turkington
Senior Environmental Health Officer
Food Safety, Health and Safety and Consumer
Protection
Trevor Geary
Paul Swift
Licensing/Projects Officer
Environmental
Health Officer
Rose Rushe
Elaine Mitchell
Isaac Beattie
Enforcement Officer
Dog Warden
Markets Officer
Una Donnelly
Julie Telford
Maire Gorman
Environmental
Health Officer
Environmental
Health Officer
Environmental
Health Officer
Susan Maxwell
Sarah Wright
Tobacco
Control Officer
Rehoming Officer
Jean Dawson
Home Safety Officer (Armagh & Craigavon)
Elaine Devlin
Investing For Health Officer (Armagh & Craigavon)
Ciara Burke
Health Inequalities Worker (Armagh & Dungannon)
38
Student
Environmental Health
Officer
Appendix 7.5
PROPOSED FOOD SAFETY / STANDARDS COURSES 2012/2013
Topic
Provider
Duration
Cost (per person)
Other Information
FSS
Evidence Gathering and
Interviewing Skills
FSA
FSA
1 Day
2 Days
Free
17/5/12
2 courses (2 days/12 candidates each
course)
Provided by FSA – intended for those likely
to lead investigations
Working Effectively with Ethnic
Minority Businesses
FSA
1 Day
24 Delegates
Basic Understanding of
Investigation Skills
FSA
1 Day
24 Delegates
E.Coli Cross Contamination
FSA
1 Day
2 Courses
Listeria micro training (HPA/2073)
FSA
1 Day
Campden & Chorleywood –
Labelling Course
FSA
2 Days
Imported Food (inland application)
FSA
Remedial Action Notices Practical Application
FSA
39
50% funded
20 Delegates