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.
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
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