Thursday October 18 2007, Irish Independent
GLASS in pesto sauce, salmonella in pre-packaged salads and live moths in breakfast cereal were just some of the horrors lurking in products that were pulled from supermarket shelves this year.
And with 79 other incidents of food contamination in 2007 alone, the Food Safety Authority of Ireland yesterday warned that food manufacturers must continue to be vigilant and swiftly recall any product not deemed fit for human consumption.
"Businesses not only face hefty fines but they will lose their customers because people don't trust them anymore," Jeffrey Moon, the FSAI's Chief Specialist of Environmental Health, said yesterday.
Speaking at a seminar, Mr Moon warned food retailers and wholesalers that there is no excuse for them not to act swiftly to recall any food that may pose a risk to general public health.
Failure to do so could mean stiff penalites as well as expensive lawsuits from consumers.
The FSAI has investigated 80 cases of suspected food contamination since January and found potentially harmful contamination in 57 cases, including chemical hazards in 35pc of cases, microbiological contamination in 26pc of cases, dangerous or misleading labelling in 11pc of cases and foreign objects in 4pc of cases.
The Irish food industry itself initiated 22 product recalls over the past year which were included in the 687 food alerts issued by EU member states to the European Commission since January.
Complaints
Many of the recalls are the result of complaints by consumers or through quality control checks.
But in some cases, food producers may know of a hazard but fail to act, as was the case with Cadbury which was forced to recall a million chocolate bars here and in the UK and withdraw its sponsorship of Coronation Street last year after it emerged that the company knew years earlier of suspected salmonella traces in its products.
"Last year an international confectionery brand failed to inform the relevant authorities in a timely manner of a potential salmonella problem they had with their products -- they paid the price for this irresponsible action in court," Mr Moon said.
New virus 'could shut down our livestock industry'
Wednesday September 26 2007/Irish Independent
BLUETONGUE disease would have a far greater impact on the country than foot and mouth -- effectively shutting down the country's livestock industry -- Agriculture Minister Mary Coughlan said yesterday.
If it spread to Ireland there would be a ban on the movement of all animals to slaughter on other farms, and they would have to be kept indoors at dawn and dusk because those were the hours the disease was transmitted, she said.
The minister voiced her concerns as a third animal tested positive in Britain for the disease.
The midge-borne virus was discovered near Lowestoft, Suffolk, the UK's Department for Environment, Food and Rural Affairs confirmed.
The first two cases were found on a farm near Ipswich.
Ms Coughlan said she was "very, very seriously" concerned at the spread of bluetongue from continental Europe to Britain, but thankfully there was already a ban on animal movements from Britain because of foot and mouth.
Because bluetongue was transferred by midges rather than from animal to animal it was difficult to control and a slaughtering out policy would not work, with a vaccine or very cold weather the only real hopes.
"I don't want to have any scaremongering, I think the most important thing is that farmers brief themselves and veterinarians brief themselves on the signs to look out for," said Ms Coughlan.
Global warming did appear to be a factor in its spread as bluetongue was a sub-Saharan disease that had moved to Spain and become endemic, then north into the rest of Europe.
"I don't want to have a Doomsday scenario in talking about inevitabilities, but people will have to appreciate it's in the realms of possibility no matter what policies we put together, it's very difficult to stop a midge going from one part to another."
On FMD there had been several more cases within the surveillance zone in England and it was important that an all-Ireland approach was kept in place.
To this end, yesterday the minister held discussions with Northern Ireland Farm Minister Michelle Gildernew.
Meanwhile a survey by the Irish Farmers Association of 1,340 visitors to the Ploughing Championships revealed that 91pc wanted a ban on Brazilian beef imports because of FMD and poor food safety controls.
"The results send a resounding message to Minister Coughlan and the EU Commission that people reject the double standards that allow Brazilian beef imports into Europe," said IFA President Padraig Walshe.
The results were a landslide rejection of EU policy on Brazilian beef and Ms Coughlan could not ignore the depth of public feeling, the IFA said.
Nine out of 10 people surveyed also felt the Food Safety Authority of Ireland had failed in its duty to enforce compulsory labelling on the origins of beef on restaurant menus.
BLUETONGUE disease would have a far greater impact on the country than foot and mouth -- effectively shutting down the country's livestock industry -- Agriculture Minister Mary Coughlan said yesterday.
If it spread to Ireland there would be a ban on the movement of all animals to slaughter on other farms, and they would have to be kept indoors at dawn and dusk because those were the hours the disease was transmitted, she said.
The minister voiced her concerns as a third animal tested positive in Britain for the disease.
The midge-borne virus was discovered near Lowestoft, Suffolk, the UK's Department for Environment, Food and Rural Affairs confirmed.
The first two cases were found on a farm near Ipswich.
Ms Coughlan said she was "very, very seriously" concerned at the spread of bluetongue from continental Europe to Britain, but thankfully there was already a ban on animal movements from Britain because of foot and mouth.
Because bluetongue was transferred by midges rather than from animal to animal it was difficult to control and a slaughtering out policy would not work, with a vaccine or very cold weather the only real hopes.
"I don't want to have any scaremongering, I think the most important thing is that farmers brief themselves and veterinarians brief themselves on the signs to look out for," said Ms Coughlan.
Global warming did appear to be a factor in its spread as bluetongue was a sub-Saharan disease that had moved to Spain and become endemic, then north into the rest of Europe.
"I don't want to have a Doomsday scenario in talking about inevitabilities, but people will have to appreciate it's in the realms of possibility no matter what policies we put together, it's very difficult to stop a midge going from one part to another."
On FMD there had been several more cases within the surveillance zone in England and it was important that an all-Ireland approach was kept in place.
To this end, yesterday the minister held discussions with Northern Ireland Farm Minister Michelle Gildernew.
Meanwhile a survey by the Irish Farmers Association of 1,340 visitors to the Ploughing Championships revealed that 91pc wanted a ban on Brazilian beef imports because of FMD and poor food safety controls.
"The results send a resounding message to Minister Coughlan and the EU Commission that people reject the double standards that allow Brazilian beef imports into Europe," said IFA President Padraig Walshe.
The results were a landslide rejection of EU policy on Brazilian beef and Ms Coughlan could not ignore the depth of public feeling, the IFA said.
Nine out of 10 people surveyed also felt the Food Safety Authority of Ireland had failed in its duty to enforce compulsory labelling on the origins of beef on restaurant menus.
New bug forces Galway boil water notice
Friday, 14 September 2007 21:57, RTE News
Another instance of water contamination has arisen in Galway city, affecting some 15,000 residents in the Knocknacarra area.
Yesterday evening Galway City Council instructed local households to boil all tap water before drinking it or using it for food preparation.
The council says the water has been contaminated by E.coli and the problem is not related to the recent water contamination caused by the cryptosporidium bug.
The decision by Galway City Council to issue this boil water notice for the Knocknacarra area comes following advice from the local division of the Health Service Executive.
The advice was given after E.coli was detected in one water sample.
The council says the localised contamination was due to infrastructural works in the area.
No illnesses have been reported, and the council says the water supply is currently being treated.
But for now the council is advising 15,000 householders in the area to boil their water until further notice.
The council has stressed that this boil notice is not related to the cryptosporidium bug which earlier this year affected up to 90,000 households in Galway and was finally cleared up last month.
Another instance of water contamination has arisen in Galway city, affecting some 15,000 residents in the Knocknacarra area.
Yesterday evening Galway City Council instructed local households to boil all tap water before drinking it or using it for food preparation.
The council says the water has been contaminated by E.coli and the problem is not related to the recent water contamination caused by the cryptosporidium bug.
The decision by Galway City Council to issue this boil water notice for the Knocknacarra area comes following advice from the local division of the Health Service Executive.
The advice was given after E.coli was detected in one water sample.
The council says the localised contamination was due to infrastructural works in the area.
No illnesses have been reported, and the council says the water supply is currently being treated.
But for now the council is advising 15,000 householders in the area to boil their water until further notice.
The council has stressed that this boil notice is not related to the cryptosporidium bug which earlier this year affected up to 90,000 households in Galway and was finally cleared up last month.
Shoppers get health warning as prices cut by stores
Friday September 14 2007, Irish Independent
SUPERMARKETS could damage their customers' health by constantly forcing down the prices they pay suppliers for food, warns Ireland's leading food safety expert.
There is an inherent conflict between constantly shaving prices and insisting on the highest standards of quality and traceability, said Professor Patrick Wall of UCD, who is also Chairman of the European Food Safety Authority.
"Will the supermarket multiples face up to their responsibilities and realise that constantly shaving prices does affect standards? Sourcing the cheapest product on the global market puts their brands, reputation and share price at risk, but more importantly could damage their customers' health," he said.
It cost money to comply with animal welfare and food safety standards and unless farmers were adequately compensated, this could threaten their commercial viability, he told the Agricultural Science Association conference in Trim, Co Meath last night.
Concerns raised by Irish farmers about Brazilian beef imports were reasonable as similar standards should apply for EU and non-EU producers if consumers' health was to be protected and if the global battle for market share was to be a fair fight, Professor Wall said.
However, the Irish industry also needed to seriously examine if it was 'best in class' when it came to animal health status, he said, noting a number of disease problems that had emerged in recent years, posing a threat to Irish food exports.
Retail Ireland, the division of IBEC which represents supermarkets, rejected Professor Wall's comments. "Some days retailers are criticised for prices being too high, today the criticism is that prices are too low.
"The truth is that retailers in Ireland provide high quality food at reasonable and affordable prices to a customer base that is both discerning and well-informed.
"It is simply wrong to suggest that retailers would do anything to compromise their customers' health. The consumer is central to everything that the retail sector does." said its director, Torlach Denihan.
SUPERMARKETS could damage their customers' health by constantly forcing down the prices they pay suppliers for food, warns Ireland's leading food safety expert.
There is an inherent conflict between constantly shaving prices and insisting on the highest standards of quality and traceability, said Professor Patrick Wall of UCD, who is also Chairman of the European Food Safety Authority.
"Will the supermarket multiples face up to their responsibilities and realise that constantly shaving prices does affect standards? Sourcing the cheapest product on the global market puts their brands, reputation and share price at risk, but more importantly could damage their customers' health," he said.
It cost money to comply with animal welfare and food safety standards and unless farmers were adequately compensated, this could threaten their commercial viability, he told the Agricultural Science Association conference in Trim, Co Meath last night.
Concerns raised by Irish farmers about Brazilian beef imports were reasonable as similar standards should apply for EU and non-EU producers if consumers' health was to be protected and if the global battle for market share was to be a fair fight, Professor Wall said.
However, the Irish industry also needed to seriously examine if it was 'best in class' when it came to animal health status, he said, noting a number of disease problems that had emerged in recent years, posing a threat to Irish food exports.
Retail Ireland, the division of IBEC which represents supermarkets, rejected Professor Wall's comments. "Some days retailers are criticised for prices being too high, today the criticism is that prices are too low.
"The truth is that retailers in Ireland provide high quality food at reasonable and affordable prices to a customer base that is both discerning and well-informed.
"It is simply wrong to suggest that retailers would do anything to compromise their customers' health. The consumer is central to everything that the retail sector does." said its director, Torlach Denihan.
Sushi chefs in Europe slam fish-freezing regulation
Friday, Aug. 31, 2007, The Japanese Times
By WILLIAM HOLLINGWORTH
LONDON (Kyodo) Japanese chefs in Europe who serve up sushi and sashimi are criticizing a law requiring them to deep-freeze their produce prior to preparation, arguing the quality of the end product is suffering.
They say the regulations, designed to ensure diners are not exposed to poisoning from roundworm larvae and parasites, are ineffectual because the freezing process doesn't kill off all the potential bugs.
The chefs argue they have been well trained in Japan to prepare the freshest raw food and are able to spot fish that isn't up to scratch.
They have made their case to Japanese officials stationed in the European Union about the "unreasonable" rules — pointing out that no such legislation exists in Japan or the United States — but Brussels is unlikely to make an exception for sushi chefs.
Since January 2006, it has been obligatory for all restaurants in the European Union to freeze fish that is going to be used for sushi and sashimi for a minimum of 24 hours at a temperature of at least minus 20 degrees.
Food inspectors have visited several Japanese restaurants in London to check if chefs were keeping to the rules. Many were unaware of the regulations but have adhered to the new law once informed and there have been no prosecutions.
The law affects most fish found in Britain, such as cod, sea bream, mackerel and salmon, but does not cover shellfish, much to the dismay of the chefs who see this as a blatant contradiction.
Frederic Serol, operations manager of the Marc restaurant group, which owns the upmarket Umu restaurant, recently told London's Evening Standard newspaper, "Even if we freeze the fish under the best possible conditions, it will still lose texture and quality," as defrosting removes water from the fish.
Ichiro Kubota, the Michelin-starred chef who runs Umu, said freezing fish to at least minus 20 does not guarantee all germs and bacteria will die.
"Well-trained, experienced Japanese chefs who have spent more than five years of intensive training in Japanese cuisine know exactly how to serve raw fish," Kubota said. "A chef without this thorough knowledge and training could serve it incorrectly, and this can be very dangerous.
"There are so many cuisines and cultures that specialize in serving fish and they do so using very high-end techniques and knowledge learned through formal methods."
One top sushi chef in London, who did not wish to be named, said the regulations should only apply to the cheaper "imitation Japanese" restaurants, which often operate as part of a large chain, because their staff are not as well trained as those at more traditional outlets.
"I don't think British food officials know proper sushi," he said. "They must go to Japan and study how sushi chefs are trained and how they secure the quality of raw fish. They should distinguish between the proper and imitation Japanese restaurants. The problem is that there are so many sushi restaurants which are outwardly respectable in this country following the boom in sushi."
Kubota believes well-trained sushi chefs should be exempt from the deep-freeze regulations and he proposes setting up a licensing system for top chefs.
Nobuyuki Kosaka, an official at the Japan External Trade Organization's office in London, supports Kubota's certification plan.
"The Japanese chefs in Europe, particularly in France, think that this regulation is unreasonable," Kosaka said. "Sushi chefs in Japan have to obtain a certificate before they can practice, which involves a lot of training in health and safety. In Britain, anyone can prepare sushi without qualifications, and untrained chefs handling raw fish could be dangerous.
"I have spoken to the government in Tokyo about these concerns and Japan does have regular meetings with the EU on deregulation. But I think it will be difficult to get the EU to change its position, because it comes under health and safety and science, and is not something like tax."
A spokeswoman for Britain's Food Standards Agency said her organization would waive the freezing requirement if it could be shown that the area where the fish was caught is free of parasites.
Evening Standard food writer Charles Campion said the new regulations are yet another example of health-and-safety overkill.
E. coli still present in Swords area water
Wednesday, 29 August 2007 16:32, RTE-News
Water supplies to a housing estate in north Dublin are still contaminated with E. coli, almost a fortnight after it was thought the problem had been eliminated.
Tests carried out on Monday show that low levels of the bacteria are present in the water in the Knocksedan Estate in Swords.
A notice to boil water, which was issued earlier this month when the problem was first identified, remains in place.
The system has been flushed and chlorinated a number of times but the most recent tests show the bacteria is still present in the water supply.
Fingal County Council has said the contamination occurred within 1km of the estate but the exact cause has not yet been identified.
Elsewhere, the HSE West has ruled out the public water supply in Enniscrone, Co Sligo as the source of E. coli contamination.
Dr Anthony Breslin said the water was one of the first tests done and it is ok.
Six cases have been confirmed and the only connection made between them so far is Enniscrone.
Dr Anthony Breslin, HSE Public Health Specialist in the region, said that about 150 people have called a helpline set up to identify people who stayed in or ate food in Enniscrone between 20 July and 20 August.
Some callers were making general enquiries, he said, but many complained of symptoms and these would be followed up as the HSE attempts to pin-point the source of the contamination.
None of the people who called the helpline had been hospitalised.
The HSE West is asking anyone who visited, stayed in or ate food in Enniscrone between 20 July and 20 August and subsequently became ill with diarrhoea, vomiting or abdominal pain to contact their helpline on 1890 200 548.
Six E. coli cases investigated in Co Sligo
Tuesday, 28 August 2007 19:24, RTE News
Six cases of E. coli are being investigated in Co Sligo by the Health Services Executive.
The Departments of Public Health and Environmental Health are working to identify the source of the infection.
There are concerns about a possible association between the infections and people who had been in Enniscrone, Co Sligo between 20 July and 20 August, 2007.
The HSE states that the investigation is in the early stages and no conclusive findings have yet been made.
As a precautionary measure, the HSE would like to identify anyone who visited, stayed in, or ate food in Enniscrone, Co Sligo between 20 July and 20 August and who subsequently became ill with diarrhoea or vomiting or abdominal pain.
All of these people are requested to contact the HSE helpline at 1890 200 548. The helpline will be open from 4pm to 8pm today and 9am to 6pm everyday until Friday 31 August.
According to the HSE, E. coli is a cause of gastroenteritis that may lead to vomiting and diarrhoea and sometimes severe abdominal pain.
Scottish officials probe E Coil outbreak
Tuesday, 14 August 2007 22:12 RTE News
Health officials in Scotland are investigating an E Coli outbreak there.
One elderly woman has died and her husband is seriously ill.
Four other people are recovering at home as a result of the infection.
The outbreak has been linked to cold meats sold at two branches of a supermarket chain in Paisley in Scotland.
There are unconfirmed reports that a Scottish woman is being treated for the E Coil infection in a hospital in Ireland.
The Department of Health and Children in Ireland has not been formally notified of a patient being treated in hospital for an E Coli infection, however, a spokesperson said that a woman from Paisley in Scotland has been hospitalised while on holiday.
E Coli found in Swords area water
Tuesday, 14 August 2007 23:23 RTE News
Residents of Knocksedan in Swords have been told by Fingal County Council not to drink tap water there following the discovery of E Coli in the water.
The Council issued a public alert to residents last Thursday.
They have also been told not to use tap water for brushing teeth, preparing food or bathing children.
Samples were taken after locals complained that the water had become discoloured.
Water from tankers is now being made available to around 160 homes in the development.
Fingal County Council says it is working to identify the source of contamination.Cruise liner quarantined in Sweden after suspicions of Legionnaires disease
Saturday July 28 2007, Irish Independent
A cruise liner with 41 Irish passengers on board has reportedly been quarantined at a port in Sweden after a suspected outbreak of Legionnaires disease onboard.
According to reports in this morning's Irish Independent passengers on board the 'Black Watch' liner were told of the outbreak of the life-threatening bacterial disease yesterday evening.
The ship, which is carrying over 700 passengers, is now docked at Stockholm.
It is believed eight people have been taken off the ship for treatment, while the remaining passengers have not been allowed to go ashore.
A cruise liner with 41 Irish passengers on board has reportedly been quarantined at a port in Sweden after a suspected outbreak of Legionnaires disease onboard.
According to reports in this morning's Irish Independent passengers on board the 'Black Watch' liner were told of the outbreak of the life-threatening bacterial disease yesterday evening.
The ship, which is carrying over 700 passengers, is now docked at Stockholm.
It is believed eight people have been taken off the ship for treatment, while the remaining passengers have not been allowed to go ashore.
EU should not relax safety standards, say food technologists
By Ahmed ElAmin/www.nutraingredients.com
The European Commission should not relax international food safety standards for small food businesses, food technologists said in a statement this week.
The Institute of Food Science & Technology (IFST) issued the statement in relation to a European Commission plan to amend the bloc's food hygiene regulation to exempt small businesses from Hazard Analysis Critical Control Point (HACCP) requirements.
The opinion by an influental scientific organisation could serve to stir up consumer opposition to the proposed exemption.
The Commission proposes an amendment that exempts food businesses with fewer than ten employees from following HACCP principles. The proposal arises from the Commission's policy to reduce the administrative burdens on business by 25 per cent by 2012.
The IFST said it has a "strong objection" to the proposed exemption.
"While we appreciate that very small food businesses do not have resources of the size and extent that large businesses have and while in general we support efforts to minimise the administrative burden on business and particularly small businesses, this must never be at the expense of food safety," the IFST stated.
The organisation claims that when HACCP is correctly applied it can be an aid to business, not a burden.
"Small food businesses are numerous, between them provide a significant proportion of food consumed and moreover include high risk businesses with a less than adequate record of controlling hazards," the IFST stated.
For example, in the UK a significant proportion of all reported food poisoning outbreaks originate in catering premises, the IFST stated. These are precisely the kind of businesses that would become exempt from implementing and operating HACCP-based procedures if the proposal were to be adopted.
"Consumers must be afforded the same level of food safety protective measures, regardless of who is providing the food," the IFST stated.
HACCP is a systematic preventative approach to food safety aiming to spot physical, chemical and biological hazards at the during the manufacturing process, rather than at final product inspection.
In practice, nothing can provide an assurance of absolute safety, however HACCP achieves what the the World Trade Organisation "an appropriate level of protection" (ALOP), the IFST stated.
"Food safety management procedures based on HACCP principles are not a 'magic bullet' but are the best means yet devised to providing ALOP in those fields of activity," the organisation stated.
The European Commission should not relax international food safety standards for small food businesses, food technologists said in a statement this week.
The Institute of Food Science & Technology (IFST) issued the statement in relation to a European Commission plan to amend the bloc's food hygiene regulation to exempt small businesses from Hazard Analysis Critical Control Point (HACCP) requirements.
The opinion by an influental scientific organisation could serve to stir up consumer opposition to the proposed exemption.
The Commission proposes an amendment that exempts food businesses with fewer than ten employees from following HACCP principles. The proposal arises from the Commission's policy to reduce the administrative burdens on business by 25 per cent by 2012.
The IFST said it has a "strong objection" to the proposed exemption.
"While we appreciate that very small food businesses do not have resources of the size and extent that large businesses have and while in general we support efforts to minimise the administrative burden on business and particularly small businesses, this must never be at the expense of food safety," the IFST stated.
The organisation claims that when HACCP is correctly applied it can be an aid to business, not a burden.
"Small food businesses are numerous, between them provide a significant proportion of food consumed and moreover include high risk businesses with a less than adequate record of controlling hazards," the IFST stated.
For example, in the UK a significant proportion of all reported food poisoning outbreaks originate in catering premises, the IFST stated. These are precisely the kind of businesses that would become exempt from implementing and operating HACCP-based procedures if the proposal were to be adopted.
"Consumers must be afforded the same level of food safety protective measures, regardless of who is providing the food," the IFST stated.
HACCP is a systematic preventative approach to food safety aiming to spot physical, chemical and biological hazards at the during the manufacturing process, rather than at final product inspection.
In practice, nothing can provide an assurance of absolute safety, however HACCP achieves what the the World Trade Organisation "an appropriate level of protection" (ALOP), the IFST stated.
"Food safety management procedures based on HACCP principles are not a 'magic bullet' but are the best means yet devised to providing ALOP in those fields of activity," the organisation stated.
Pub kitchen filth
By Lucy Stevens, York Press, 21 July 2007
 |
| Picture taken of the kitchens at Lendal Cellars |
THE OWNERS of a York pub will have to pay an £11,500 court bill after admitting to a catalogue of kitchen grime.
The extent of the dirt in the kitchen at Lendal Cellars was brought to light in a routine inspection by City of York Council in January this year.
When environmental health officer Rachel Lambley visited the pub on January 15, she found a series of dirt and maintenance offences, including:
* A dirty staff loo and wash-basin * Grime building up on doors * So much grease built up on the ventilation above the cooking area that droplets of it were falling on to the cooker * Splattered food * Mould growing in the cellar |
| Picture taken of the kitchens at Lendal Cellars |
A damning dossier of photographs depicting the filth was presented at a hearing in York Magistrates' Court this week.
Sean Suckling, prosecuting on behalf of the council, said there was a danger of food being served to the public getting contaminated.
He said: "These findings gave serious concerns to the inspector. It transpires from the evidence that the company were aware of the problems with the kitchen as far back as September 2006.
"The offences have been brought through significant breaches of food safety legislation.
"The breaches were committed by a large national company which should have procedures in place to ensure that one of their branches did not fall into such a poor state."
Pub owners Greene King Brewing & Retailing admitted three charges of failing to keep food premises clean and maintained; failing to ensure that equipment with which food came into contact was effectively cleaned and disinfected, and failing to implement proper food hygiene procedures under the Hazard Analysis and Critical Control Points (HACCP) system.
The hearing heard that Lendal Cellars did have a HACCP system, but it was not being properly implemented.
Naomi Gilchrist, mitigating, said: "This is a situation where the company relied on a day-to-day basis on the house manager to carry out their proper procedures and policies in the manner required - it's perfectly plain that the house manager wasn't doing that.
"It's not a question of the company not training its employees, it's really a question of them not carrying out what they should have carried out."
The hearing heard that big improvements had now been made.
The pub was fined £3,500 for each of the first two offences, £2,000 for the third, plus court costs of £2,500.
Owners apologise through spokesman
Greene King spokesman Phil Holt said: "We'd like to apologise sincerely to our customers for an unacceptable lapse in our usually very high standards which occurred back in 2006."We have taken a series of robust measures to ensure this will never happen again.
"A stronger team is now in place, food standards are top priority and we've spent more than £20,000 on refurbishing the pub including extensive work on the kitchen.
"We are now confident that things are back to their normal high standards and the situation is being constantly monitored."
Cadburys fined £1m over salmonella outbreak
Monday, 16 July 2007 20:47/www.rte.ie
Chocolate-maker Cadbury Ltd was fined £1m by a judge at Birmingham Crown Court today following an outbreak of salmonella in the UK last summer.
The company has already pleaded guilty after being prosecuted by both Birmingham City Council and a council in Herefordshire.
In June 2006, Cadbury admitted to the salmonella problem at one of its UK plants, and recalled more than a million chocolate bars in the UK and Irish markets, costing £30m, as they could contain minute traces of salmonella.Food safety requirements add value, says meat association
By Ahmed ElAmin/www.foodproductiondaily.com
04/07/2007 - International food safety requirements can help make processors more efficient, according to a report by the UK's Red Meat Industry Forum (RMIF).
The RMIF and Meat Training Council (MTC) recently joined together to run a programme demonstrating to 100 small and medium sized meat businesses that EU-wide hygiene rules, known as Hazard Analysis and Critical Control Point (HACCP), can be used to improve operational efficiency.
The programme reviewed the current status of HACCP plans and how effectively they were being implemented.
HACCP is a systematic preventative approach to food safety aiming to spot physical, chemical and biological hazards at the during the manufacturing process, rather than at final product inspection.
Across the 100 businesses, 70 per cent were deemed to have adequate plans. Of the other 30 per cent, the RMIF found that the plans did not reflect the business.
In terms of the way the plan was implemented about 75 per cent were deemed to be "good". Of the others, whilst procedures were in place, they were not exactly right for the business, or not well enough monitored for effective decision-making, said Martin Grantley-Smith, RMIF's chief executive.
He said the programme also demonstrated that additional food safety laws should not only be seen as a cost by industry.
"Additional legal requirements in the red meat industry are often seen as increasing cost, without the opportunity to recover the cost from the market through added value," he said. " HACCP is a case in point. Consumers take good hygiene practice as a given and do not expect to pay more for it."
Grantley-Smith said the commercial benefits were twofold. Firstly, by implementing efficient procedures, the time of management and staff was saved in monitoring, recording and reporting what was going on and taking corrective action, he said.
Secondly, by adopting such an approach, the overall management of the business was improved and waste eliminated, he said.
A number of plant managers also commented that customers were continually looking for improvements in their suppliers' hygiene standards and the work on HACCP provided them with confidence.
"Evidence of continuing professional development not only reassures existing customers, but is also a great selling point for attracting new business," he said.
The joint education programme looked at the status and operations of HACCP in 100 businesses, and involved 997 plant staff and managers in mentoring, coaching and training sessions.
Over a quarter of those involved attained certification in HACCP practice, adding to the professional status of the business and improving staff morale, he reported.
The initial review of HACCP and feed back to the plant mangers was highly valued by all but 6 per cent of those taking part, with 99 per cent saying that having someone on site to go through it was very helpful.
Participants thought that HACCP programmes needed simplification, better documentation and monitoring through the more efficient use of recording systems.
04/07/2007 - International food safety requirements can help make processors more efficient, according to a report by the UK's Red Meat Industry Forum (RMIF).
The RMIF and Meat Training Council (MTC) recently joined together to run a programme demonstrating to 100 small and medium sized meat businesses that EU-wide hygiene rules, known as Hazard Analysis and Critical Control Point (HACCP), can be used to improve operational efficiency.
The programme reviewed the current status of HACCP plans and how effectively they were being implemented.
HACCP is a systematic preventative approach to food safety aiming to spot physical, chemical and biological hazards at the during the manufacturing process, rather than at final product inspection.
Across the 100 businesses, 70 per cent were deemed to have adequate plans. Of the other 30 per cent, the RMIF found that the plans did not reflect the business.
In terms of the way the plan was implemented about 75 per cent were deemed to be "good". Of the others, whilst procedures were in place, they were not exactly right for the business, or not well enough monitored for effective decision-making, said Martin Grantley-Smith, RMIF's chief executive.
He said the programme also demonstrated that additional food safety laws should not only be seen as a cost by industry.
"Additional legal requirements in the red meat industry are often seen as increasing cost, without the opportunity to recover the cost from the market through added value," he said. " HACCP is a case in point. Consumers take good hygiene practice as a given and do not expect to pay more for it."
Grantley-Smith said the commercial benefits were twofold. Firstly, by implementing efficient procedures, the time of management and staff was saved in monitoring, recording and reporting what was going on and taking corrective action, he said.
Secondly, by adopting such an approach, the overall management of the business was improved and waste eliminated, he said.
A number of plant managers also commented that customers were continually looking for improvements in their suppliers' hygiene standards and the work on HACCP provided them with confidence.
"Evidence of continuing professional development not only reassures existing customers, but is also a great selling point for attracting new business," he said.
The joint education programme looked at the status and operations of HACCP in 100 businesses, and involved 997 plant staff and managers in mentoring, coaching and training sessions.
Over a quarter of those involved attained certification in HACCP practice, adding to the professional status of the business and improving staff morale, he reported.
The initial review of HACCP and feed back to the plant mangers was highly valued by all but 6 per cent of those taking part, with 99 per cent saying that having someone on site to go through it was very helpful.
Participants thought that HACCP programmes needed simplification, better documentation and monitoring through the more efficient use of recording systems.
Introduction to Food Safety Training Course Dates
Matthias Kausch Retail Management Services will be holding a primary level food safety training course aimed at junior staff in the retail trade in Kilkenny City and Wexford Town.
The course will cover all relevant topics from personal hygiene/hand washing to cleaning and sanitation, food storage and handling, prevention of cross-contamination and a quick introduction to the HACCP-concept and the responsibilities of the food handler associated with food safety.
Kilkenny City, venue to be confirmed
Date: Tuesday, 14 August 2007
Time: 10.00 a.m. to 5.00 p.m.
No. of places available: 10
Wexford Town, venue to be confirmed
Date: Wednesday, 12 September 2007
Time: 10.00 a.m. to 5.00 p.m.
No. of places available: 10
Please contact Matthias Kausch Retail Management Services by Mobile Phone (086)-835 55 46 or by Email: mkconsulting@mail.com for information or to book a place.
Matthias Kausch
The course will cover all relevant topics from personal hygiene/hand washing to cleaning and sanitation, food storage and handling, prevention of cross-contamination and a quick introduction to the HACCP-concept and the responsibilities of the food handler associated with food safety.
Kilkenny City, venue to be confirmed
Date: Tuesday, 14 August 2007
Time: 10.00 a.m. to 5.00 p.m.
No. of places available: 10
Wexford Town, venue to be confirmed
Date: Wednesday, 12 September 2007
Time: 10.00 a.m. to 5.00 p.m.
No. of places available: 10
Please contact Matthias Kausch Retail Management Services by Mobile Phone (086)-835 55 46 or by Email: mkconsulting@mail.com for information or to book a place.
Matthias Kausch
Two Closure Orders Served in June
04 July 2007/Food Safety Authority of Ireland
The Food Safety Authority of Ireland (FSAI) today stated that two Closure Orders were served on food businesses during the month of June for breaches of food safety legislation. It also confirmed that for the first six months of 2007, a total of 14 Enforcement Orders have been served under the FSAI Act, 1998. Closure Orders were served by environmental health officers in the HSE Western Region on Shamrock Inn Hotel, Main Street, Lahinch, Clare and in the HSE Dublin Mid Leinster Region on Bu-Ali takeaway (Golden Meats Ltd), 28 Clanbrassil Street, Dublin 8.
Commenting on the Closure Orders served this month, Dr John O’Brien, Chief Executive, FSAI cautioned that continued vigilance by the food industry on food safety standards is vital to protect consumer health.
“The Closure Orders served in June brings to a total of 14 the number of Enforcement Orders served in the first six months of 2007, and includes 13 Closure Orders and one Improvement Order. This compares to a total of 17 Enforcement Orders for the same period last year. However, while this overall reduction is certainly encouraging and a sign that we are moving in the right direction, our message still remains clear and we will continue to operate a zero tolerance policy. Enforcement Orders are only served when there is a potential risk to public health and this cannot be accepted at any level,” said Dr O’Brien.
Closure Orders are served when it is deemed, upon inspection, that there is, or there is likely to be, a grave and immediate danger to public health at or in the premises. Details of the food businesses served with these Closure Orders are published on the FSAI’s website and will remain listed for a period of three months from the date of when the premises is adjudged to have corrected its food safety issue.
Check food safety enforcement orders served 2007
Subscribe to:
Posts (Atom)