FSAINEWS September/October 2016

Vol 18 Issue 5 ISSN 1393-6972

In this issue Page 2 > Correct Allergen Labelling Vital for Allergy Sufferers Page 3 > FSAI Updates its Sodium and Potassium Monitoring Data Page 4 > Legislation Update Page 6 > Event Round-up Page 8 > FAQ Page 9 > Cold Store Training; DNP Seizure; Food Safety Risks - The Three Rs Page 10 > EFSA Updates Page 11 > FSAI and LAVs - National Meeting; FSAI hosts Delegation from Denmark; Food Safety Training Skills Workshop; Sea-fisheries and Seafood Information Events Page 12 > Recent Publications

Features in focus

Page 3: FSAI Updates its Sodium and Potassium Monitoring Data

Page 6: Your Business and EFSA Catherine Fulvio, celebrity chef and author, at the launch of the new FSAI MenuCal digital promotional campaign. Catherine Fulvio Demonstrates MenuCal Celebrity chef and author, Catherine Fulvio, recently launched a new initiative with the FSAI to encourage food businesses across the country to avail of MenuCal. The new initiative will see food businesses, owners and chefs reached through a digital campaign across social media channels, Page 8: sharing insights and reasons for using the free online resource. Do Staff have to be Trained in Food Research from the FSAI has found that 95% of Catherine Fulvio demonstrated to an audience how Safety/Hygiene? consumers would like calorie labelling on menus in she uses MenuCal routinely by preparing two of all or some food outlets. MenuCal is a free online her favourite dishes, modifying both recipes as she calorie calculator that was developed to address cooked using it. She stated that she finds the tool the food industry’s concern about the lack of the invaluable in the kitchen as it is so easy and quick expertise and resources to accurately calculate to input ingredients and save recipes. calories for display on menus and the associated costs involved. It was further enhanced recently to With the legal requirement for all food businesses identify the 14 categories of allergens in food, and to display allergens and with the Government’s therefore to help food businesses comply with their proposal in the obesity policy and action plan to legal requirements to display allergen information have calorie posting legislation coming down the on menus. track, MenuCal is an important tool for every food service kitchen to use. FSAI News

Correct Allergen Labelling Vital for Allergy Sufferers In , it is estimated that approximately 5% of children and, on average, 3% of adults have food allergies. For people who have been medically diagnosed, a food allergy is not a lifestyle choice but an incurable condition that can lead to health consequences ranging from mild to severe, or even fatal. A food allergy requires life-long management by the strict avoidance of a food or foods that give rise to the allergy. Accurate and reliable information on the allergenic ingredients in a food is critical for people with food allergies and is legally required by EU and Irish law, whether the food is sold in prepacked or loose form. Most people are aware of someone who has a food allergy or intolerance and so an understanding of their plight has grown in recent years. However, mitigation of the risks from allergenic foods remains inconsistent across the food industry which puts vulnerable consumers at greater risk. The vision of the FSAI is to ensure safe and trustworthy food for everyone and we are achieving this by providing information for all stakeholders on our website; responding to queries and complaints from consumers on our advice line; providing timely information on food allergen alerts for consumers on our website; carrying out science-based risk assessments; ensuring food businesses have the information they require to comply with the law; giving inspectors the knowledge they need to enforce the law; and by carrying out audits of food businesses. There is no doubt that with the growing awareness of food allergies and the significant risks faced by a sizeable minority of consumers, our role in the risk assessment and management of food allergens has become more important. Under EU law, 14 categories of allergens must be declared by food businesses either on the label for prepackaged food or on associated material for foods sold loose. The 14 categories of allergens are cereals containing gluten, crustaceans, eggs, fish, peanuts, soyabeans, milk, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin and molluscs. Providing this information for consumers allows them to make informed choices, for themselves or for those they care for, about the food they choose to purchase and eat. The FSAI acknowledges that the food industry has made significant efforts in implementing and improving allergen risk management practices in recent years, however, more needs to be done to ensure safe and trustworthy food is available for all consumers. Precautionary allergen labelling, i.e. the use of ‘may contain …’ type statements, is a voluntary practice utilised by the food industry which can enhance consumer choice when used judiciously. However, experience from Irish and international studies lead us to believe that such voluntary declarations are used more as a means of safeguarding against potential legal action than accurately informing consumers. Not alone does this reduce the already restricted food choice available to those consumers with food allergies, but it can also result in increased risk taking. Precautionary labelling regarding possible cross-contamination with allergens is only justifiable on the basis of a robust risk analysis in the food manufacturing premises or the food service environment. The FSAI provides a free email and SMS text service which directly informs people with a food allergy who are registered with FSAI of the undeclared presence of allergens in foods – interested consumers can sign up online at www.fsai.ie/subscribe. The FSAI also has an information leaflet on food allergies and intolerance which is available to download from our website www.fsai.ie. A guidance note and information leaflet to assist food businesses with the implementation of the requirements of EU and Irish law (S.I. 489 of 2014) is also available on our website. Consumers need to be able to make informed choices about the foods they purchase and eat. There is a legal obligation on food businesses to make sure that food allergen information is easily available to consumers in a way that is consistent with legal requirements and of use to consumers. We need to ensure safe and trustworthy food for everyone.

Dr Pamela Byrne Chief Executive

Page 2 September/October 2016 FSAI News

FSAI Updates its Sodium and Potassium Monitoring Data The FSAI has recently published updated across products sampled in 2015. What this of 29% and 42% respectively were recorded monitoring data on the sodium and means for consumers is that across this between 2003 and 2015, which are higher potassium content of processed foods category the sodium content of the different than the reductions recorded between 2003 for the period September 2003 to July product brands has become similar and and 2013. more consistent. However, exceptions at 2016. Included in this update are new the high and low sodium content extremes Reductions across many products in the data on levels of sodium and potassium remain. cereal category continue to remain in processed meats, , breakfast significant with 63%, 48%, 39% and 38% cereals and spreadable fats. In total 530 In the category, while there remains reductions recorded over the period 2003 to samples were sampled and analysed significant reductions in sodium levels 2015 in cornflake, rice, bran and multigrain during 2015 (Table 1). across many products, the level of reduction cereals, respectively. Furthermore, like in has slowed in some products. In brown the processed meats category, the range In relation to the processed meats category bread there was actually an increase in the of sodium content across cereal products there has been significant reductions in average sodium content when compared has narrowed significantly during the period sodium levels across rasher, cooked ham to 2013. In white bread a significant 17% 2003 to 2015. and products. Reductions of 27%, reduction in sodium content between 2003 15% and 11% respectively, were recorded and 2015 was recorded. However, this For 2016 the FSAI with its colleagues in the between 2004 and 2015. Likewise, the was less than the 18% reduction recorded Public Analysts Laboratory Galway planned range of sodium content across these between 2003 and 2013. Likewise in to sample and test 200 food products for processed meat products has also wholemeal breads, a significant 25% sodium and potassium content across the decreased substantially since 2004. For reduction in sodium between 2003 and food categories of snacks and cooking example, in rashers the range of sodium 2015 was recorded. However, this was less sauces. This work is on-going and results content has narrowed from between 650 than the 30% reduction recorded between will be published on the FSAI website when to 2,040 mg/sodium per/100g in 2004 to 2003 and 2013. In the wholegrain and available. between 550 to 1,310 mg/sodium per/100g speciality products, significant reductions

Table 1: Overview of Sample Numbers: FSAI Salt Surveys 2003 to 2016

Category 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016d Total Soup Products 126 114 42 103 385 Ready Meals 51 51 181 283 Cooking Sauces 52 71 48 100e 171 Snack Products 136 97 137 102 100e 472 Processed Meats 267 194 98 127 148 834 Bread Products 100 178 186 123 142 729 Breakfast Cereals 88c 119 330 150 687 Spreadable Fats 72 90 90 252 Natural Cheese 34 56 90 Processed Cheese 36 173 209 Unreported Dataa 122 82 12 2 218 Totalb 188 492 208 520 191 97 292 114 743 231 267 457 530 200e 4330f

a Unreported data relates to: Processed meat products 2004 (n=122), 2006 (n=12) and 2009 (n=2). Many of these products were cooked before analysis or didn’t fit into a processed meat category. Unreported data also relates to a 2005 (n=82) survey of baby foods. All unreported data is available on request to the FSAI b Total number of individual samples analysed including unreported data. Note: Number of distinct products may be less than this value c Includes 5 repeat samples of cornflake based cereals, carried out in 2004 d Surveys are subject to change, exact sample numbers may vary and tables of results will be updated as results become available e Provisionally scheduled 2016 sampling, with sample collection during June and August 2016 f Excluding provisionally scheduled 2016 samples.

September/October 2016 Page 3 FSAI News

Legislation Update

Two New Protected Designations Annex II to Regulation (EC) No. 1333/2008 lays The Product of Origin from Ireland down the EU list of food additives approved for use in food and their conditions of use. On 19 The product in question consisted of 120 The EU Commission has approved the January 2015 an application was submitted for individual portions of 20 grams of honey in a addition of two new names from Ireland authorisation of the use of sucralose (E 955) as portion-cup closed with an aluminium seal. to the EU quality register of Protected a flavour enhancer in chewing gum with added These 120 portions are placed in a sealed Designations of Origin (PDO). sugars or polyols. Sucralose was evaluated in carton and sold in that form to caterers. 2000 by the European Union Scientific Committee Pre-packaged Definition Since 1992, the EU has had quality schemes on Food (SCF) which established an acceptable in place which protect and promote names of daily intake (ADI) of 15 mg/kg body weight/day. The German referring court asked, whether certain foodstuffs. Foodstuffs in these quality Article 1(3)(b) of Directive 2000/13 must schemes fall under one of three categories, The use of sucralose (E 955) as a flavour be interpreted as meaning that each of the i.e. protected designation of origin (PDO), enhancer in chewing gum with added sugars individual portions of honey presented in the protected geographical indication (PGI), or or polyols increases the overall intensity of the form of portion-cups closed by an aluminium traditional specialities guaranteed (TSG): flavour of the chewing gum, and maintains that seal and packed in cartons supplied to caterers intensity over a longer period of time as the gum constitutes a ‘pre-packaged foodstuff’ whether • Protected Designation of Origin (PDO): is chewed, compared to other food additive(s) covers agricultural products and foodstuffs the caterer sells those portions separately or formulations. Authorising sucralose at 1,200 mg/ offers them for sale to the ultimate consumer which are produced, processed and kg in chewing gum with added sugars or polyols prepared in a given geographical area as part of pre-prepared meals for an all- would lead to an increase in the intake of E 955 inclusive price. using recognised know-how. within the following limits: between 0 up to 0.1% • Protected Geographical Indication (PGI): of the ADI in the case of mean consumption and Article 1(3)(b) of Directive 2000/13, defines covers agricultural products and foodstuffs between 0 up to 4.3 % of the ADI in the case of ‘pre-packaged foodstuff’ as any single item for closely linked to the geographical area. high level consumption. This is considered to be presentation as such to the ultimate consumer At least one of the stages of production, an additional minor exposure of the consumer and to mass caterers, consisting of a foodstuff processing or preparation takes place in and it is considered ‘not of safety concern’. and the packaging into which it was put before the area. being offered for sale, whether such packaging Therefore, the EU has amended Annex II to • Traditional Speciality Guaranteed (TSG): encloses the foodstuff completely or only Regulation (EC) No. 1333/2008 to reflect the partially, but in any case in such a way that the highlights traditional character, either in authorisation from the 27 October of the use the composition or means of production contents cannot be altered without opening or of sucralose (E 955) as a flavour enhancer at a changing the packaging. The two new names from Ireland which are maximum level of 1,200 mg/kg in chewing gum entered into the Register are: with added sugars or polyols (food subcategory Directive 2000/13 specifies that when 5.3). foodstuffs are pre-packaged, the particulars ‘ (PDO)’ is the name given to provided for in Articles 3 and 4(2) of the sea salt harvested from the bay of Port Oriel, Directive are to appear on the pre-packaging Clogherhead, Drogheda, County Louth, Ireland EU Court Ruling Regarding Concept of Pre-packaged Foodstuff or on a label attached thereto. Articles 3 ‘Oriel Sea Minerals (PDO)’ is the name given sets out the list of mandatory information to concentrated sea mineral salts in liquid A question arose in the German Court such as product name, list of ingredients etc. form harvested from the bay of Port Oriel, system on whether individual portions and Article 4 refers to additional labelling Clogherhead, Drogheda, County Louth, Ireland of honey which are packaged and sold requirements set out in product specific legislation. With these two names, Ireland now has seven together should be considered as individual food names protected in the EU quality register. pre-packaged items when they are either Directive 2001/110 establishes specific The other foods listed are: sold separately or included in a purchased rules regarding honey and Article 2(4)(a) of meal. the Honey Directive provides, in essence, • /Blaa (PGI) that, for the purposes of Directive 2000/13 • (PGI) Honey also has specific rules regarding its the particulars of the origin of honey are labelling, which include an obligation to • /Uain Slébhe considered to be particulars within the provide information on the country of origin, meaning of Article 3 of the latter Directive. Chonamara (PGI) and the court was asked if it is sufficient to • (PDO) indicate country of origin on the outer case or The ECJ stated that it follows from a combined • (PGI) if each individual portion has to indicate this reading of those two Directives that the information on its label. The case was referred particulars of the country of origin of the honey Sucralose in Chewing Gum to the European Court of Justice (ECJ) which must mandatorily appear on the pre-packaging issued its ruling on 22 September this year. or on a label attached to a product covered by Commission Regulation (EU) 2016/1776 Directive 2001/110. of 6 October 2016 amending Annex II to As the court case commenced whilst the Therefore the obligation to indicate the Regulation (EC) No. 1333/2008 as regards previous rules on labelling were applicable the ECJ judgement was based on these rules particulars of the country or countries of origin the use of sucralose (E 955) as a flavour i.e. Directive 2000/13/EC on the labelling, of honey in accordance with Article 2(4)(a) enhancer in chewing gum with added advertising and presentation of foodstuffs. of Directive 2001/110, depends on whether sugars or polyols has been published in Nevertheless, the court interpretation is still those portions are considered ‘pre-packaged the EU Official Journal. relevant to the current rules regarding food foodstuffs’ for the purposes of Article 1(3)(b) of information as set out in Regulation (EU) No. Directive 2000/13. 1169/2011 (FIC).

Page 4 September/October 2016 FSAI News

Derogations nature, identity, properties, composition, cm2 it would not be necessary, in accordance quantity, durability, origin or provenance and with Article 13(4) of Directive 2000/13, to Article 13(1)(b) of Directive 2000/13 provides method of manufacture or production of those indicate the country of origin on individual for a derogation in certain circumstances from products. portions of honey such as those at issue in the requirement to provide all the mandatory the main proceedings. information on the package label once certain In that regard, as Recital 8 of Directive specified information appears on the outside 2000/13 states, detailed labelling, in particular Conclusions package and all the mandatory indications giving the exact nature and characteristics appear on the commercial documents which of the product, must enable the consumer to The ECJ stated that it follows from its either accompany the foodstuffs to which they make his choice in full knowledge of the facts. considerations that each of the individual refer or were sent before or at the same time Accordingly, that Directive requires that the portions of honey in the form of portion-cups as delivery. This derogation is applied in cases consumer have correct, neutral and objective closed by an aluminium seal packed in a where: information that does not mislead them. carton closed by a food business operator, and sold in that form to mass caterers, constitutes • pre-packaged foodstuffs are intended for the Such an indication on the individual portions of a ‘pre-packaged foodstuff’, subject to the ultimate consumer but marketed at a stage honey in these proceedings therefore helps, as obligation to indicate the country of origin of prior to sale to the ultimate consumer and regards the decision to purchase separately or the honey, where the mass caterers sell those where sale to a mass caterer is not involved whether to consume or not that honey where it portions separately or offer them for sale to at that stage or is offered as part, or available as part, of a pre- the ultimate consumer as part of pre-prepared • where pre-packaged foodstuffs are intended prepared meal sold for a fixed price, to enable meals for an all-inclusive price. the ultimate consumer to make their choice in for supply to mass caterers for preparation, ECJ Answer processing, splitting or cutting up full knowledge of the facts. Small Packs The ECJ answer to the questions referred to The ECJ found that those provisions are not it is that Article 1(3)(b) of Directive 2000/13 applicable to this case as the individual It should be added that, under Article 13(4) of must be interpreted as meaning that each portions of the honey in question are presented Directive 2000/13, in the case of packaging or of the individual portions of honey presented in the form of portion-cups closed by an containers the largest surface of which has an in the form of portion-cups closed by an aluminium seal and are offered as such to area of less than 10 cm2, only the particulars aluminium seal and packed in cartons supplied the ultimate consumer by the mass caterer to listed in Article 3(1), points 1, 4 and 5 of that to mass caterers constitutes a ‘pre-packaged which they are supplied. Directive need be given. Accordingly, in that foodstuff’ where the mass caterers sell those Article 14 of Directive 2000/13 which also case, an indication of the country of origin, portions separately or offers them for sale to grants a derogation is not applicable to these which appears in Article 3(1)(8), would not be the ultimate consumer as part of pre-prepared products as the individual portions of the required. In this particular instance the honey meals for an all-inclusive price. honey in question are not packaged on the in question had a surface area greater than 10 sales premises at the consumer’s request or cm2. However, if it the area was less than 10 pre-packaged for direct sale. Multipack Article 8(2)(c) of Directive 2000/13 states that a pre-packaged item may consist of two or more individual pre-packaged items. New Regulations The ECJ stated that the fact that cartons in which the individual portions of the honey are packaged could themselves be regarded as pre-packaging does not mean that those individual portions may not be ‘pre-packaged The following Regulations have been foodstuffs’ within the meaning of Article 1(3)(b) of Directive 2000/13. introduced over the last few months In the present case, the ECJ found that the in Ireland: individual portions of honey satisfied several S.I. No. 384 of 2016 S.I. No. 456 of 2016 of the conditions provided for in Article 1(3) European Communities (Official Controls on European Communities (Pesticide Residues) (b) of Directive 2000/13 in regard to be the Import of Food of Non-Animal Origin for (Amendment) (No. 2) Regulations 2016 considered as ‘pre-packaged foodstuffs’ within Pesticide Residues) (Amendment) (No. 3) the meaning of that provision. As the individual Regulations 2016 S.I. No. 484 of 2016 portions of the honey in question are intended European Union (Food Additives) to be offered as such to the ultimate consumer S.I. No. 389 of 2016 (Amendment) Regulations 2016 European Union (Provision of Food after the mass caterer to whom the carton was S.I. No. 492 of 2016 delivered has opened the carton and, second, Information to Consumers) (Amendment) Regulations 2016 European Union (Beef Producer those portions were packed before being Organisations) (Amendment) Regulations offered for sale and their packaging encloses S.I. No. 449 of 2016 2016 them completely in such a way that their European Union (Special Conditions contents cannot be altered without opening or Governing the Import of Certain Food from S.I. No. 512 of 2016 changing the packaging. Certain Third Countries due to Contamination Health (Delegation of Ministerial Functions) (No. 4) Order 2016 The ECJ stated that it appears both from recital Risk by Aflatoxins) (Amendment) Regulations 6 and Article 2 of Directive 200/13 that its aim 2016 is to inform and protect the ultimate consumer of foodstuffs, in particular as regards the

September/October 2016 Page 5 FSAI News

Event Round-up

Pictured at the conference are (l-r): Ms Thérèse Moore, Regulatory Manager, Global Brand Assurance, Britvic; Mr Paul Kelly, Director, Food and Drink Industry Ireland; Dr Pamela Byrne, CEO, FSAI; Dr Wayne Anderson, Director of Food Science and Standards, FSAI Attending the conference are: Mary Friel, Abbott Nutrition; and Ms Heather Chapman, Head of Technology Convenience Foods, Marks and Spencer. Donal White, Kelloggs and Lorraine Moran, Abbott Nutrition.

Mr David Byrne, former European Commissioner, with Dr Pamela Byrne, CEO, FSAI is pictured here with Dr Tobin Robinson, Head of EFSA’s Scientific Committee and Emerging Risks Unit Dr Pamela Byrne, CEO, FSAI, at the conference. and Dr Juliane Kleiner, Senior Science Coordinator, Executive Director’s Office.

Your Business and EFSA Greater cooperation between the Commission’s food safety strategy, opened be authorised for use on the European market. European Food Safety Authority (EFSA) the conference and discussed the impact Regulated food ingredients are chemical and EU Member States in the areas of EFSA has made since its inception. substances which are used as food additives, food enzymes, flavourings, smoke flavourings risk assessment and regulated product Emerging risk identification for the European approval underpins efforts to ensure food and sources of vitamins and minerals added Union is a requirement of EFSA. Emerging to food. EFSA assesses the safety of new produced and consumed in Europe meets risks can include new hazards to the food substances and of new proposed uses the highest standards of food safety and and feed chain or changes in existing for currently authorised substances. The hygiene. hazards. Other factors, such as eating habits, conference addressed how the application technological developments and demographic To highlight this, the FSAI, together with process works from an EFSA perspective, with changes all affect potential changes in risk. EFSA hosted a conference in the Gibson specific examples for health claims and novel hotel, Dublin on 25 October, entitled ‘Your But how can emerging risks be identified foods. It provided real examples from the Irish Business and EFSA’. This free, half-day before they emerge? How can we spot food industry on the challenges and pitfalls of conference, brought together EU experts on the signals in the data? The conference the application process. addressed these issues by examining some regulated products and emerging risks with Dr Wayne Anderson, Director of Food Science stakeholders in the food industry, to discuss of the drivers of emerging risk, describing the systems that EFSA and the Federal and Standards, FSAI chaired the first session EFSA’s evaluation process for the safety of on emerging risks and Paul Kelly, Director, regulated food ingredients and the techniques Institute for Risk Assessment (BfR) in Germany currently operate and giving some examples Food and Drink Industry Ireland chaired the it currently uses to identify emerging risks in session on regulated products. Attending from the food industry. of the signals of emerging risks that have been identified so far. EFSA were Dr Juliane Kleiner, Senior Science David Byrne, Former European Commissioner Coordinator, Executive Director Office and and responsible for the establishment of EFSA evaluates the safety of regulated food Dr Tobin Robinson, Head of EFSA’s Scientific EFSA as one of the key components of the ingredients and health claims before they can Committee and Emerging Risks Unit.

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Ciaran Britney, Liffey Meats; Cormac Healy, Meat Industry Pictured at the conference are Tom Duane, Diageo; Rosemary Lafferty, Yellow Ruler Marketing; Collette Chambers, Sean Doyle Group Ireland and Kevin McPartlan, Food and Drink Industry and Niall Rooney, FP Logue. Ireland attended the Your Business and EFSA conference.

Fintan Moran, DIT, chats with a fellow delegate Aoife Moran, Food and Drink Industry Ireland; Paul Kelly, Director, Food and Drink Industry Ireland and Mary Hughes, Food Technical at the conference. and Regulatory Affairs Consultant.

Dr Kleiner gave of overview on the approval Using MenuCal of regulated products, managing dossiers and applications in EFSA, and health claims and An Interactive novel foods. Dr Robinson discussed the EFSA - approach, including tools and methods, and highlighted real examples of emerging risks. Workshop Ms Heather Chapman, Head of Technology On October 26, our Breakfast Bite focused on Convenience Foods, Marks and Spencer using MenuCal. MenuCal is a free online tool presented on horizon scanning and emerging to help food businesses maintain up-to-date risks. An approach for risk assessment of allergen information, calculate calories and emerging risks was discussed by Dr Mark display allergen and calorie information the Lohmann, Head of Risk Research, Perception, right way. Using MenuCal assists businesses Early Detection and Impact, BfR, Germany. A to comply with food law and keeps business viewpoint from the food industry on working information up-to-date. with EFSA to facilitate innovation in the food industry was given by Ms Gráinne Kavanagh, Regulatory Affairs Manager, Functional Ingredients and Actives at Kerry Ingredients and Flavours Ltd. Ms Thérèse Moore, Subscribe to Regulatory Manager, Global Brand Assurance, Britvic spoke on interacting with EFSA and our Events EFSA opinions on food improvement agents. For further information on upcoming events, see our website at: www.fsai.ie/events. Attendees at the MenuCal workshop using the free online tool. You can subscribe to our email alerts to receive further details when they are available.

September/October 2016 Page 7 FSAI News

>> Many people contact our Advice Line each month to ask questions on a variety of food safety issues. Some ? questions get asked time and time again – so in each issue of FSAINEWS, we feature a Frequently Asked Question. FAQ This issue’s questions are about food safety training.

Do staff have to be trained in food safety/hygiene? It is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity. This means that, for example, someone waiting tables will require a different level of training to a head chef. The responsibility for the supervision and training of staff lies with the proprietor of the food business. Staff responsible for the development and maintenance of procedures based on the principles of HACCP or for the implementation of a recognised guide to good practice, must have received adequate training in the application of the HACCP principles. Do I have to do a particular training course? No, it is not necessary to do any particular training course or a ‘certified’ training course. The legal requirement is that you must have some form of training and/or supervision so that you understand how to work safely with food. There are a number of ways this obligation can be fulfilled, including in-house training carried out, for example, by a suitably qualified/ experienced member of staff or doing an online course. Does the FSAI carry out food safety/ hygiene training? The FSAI does not provide general food safety/ hygiene training courses. However, the FSAI runs one specific training course – ‘Food Safety Where can I find information on food Is there a specific course/qualification and You’ Train the Trainer - aimed at those safety/hygiene training courses? that I need to become a trainer? wishing to train their own staff. Training courses in Ireland are run by private There are no specific qualifications required Is there a national body that accredits training providers so you could check the local to become a food safety trainer. However, the trainers or training courses in Ireland? Golden Pages or search online for trainers in FSAI recommends that the person delivering your area. Remember to check out our tips the training must have: No, there is no national accreditation body for on choosing a trainer before you decide on a trainers in Ireland so essentially anyone can particular trainer or course. • a background in food safety. The set up as a trainer. We would advise anyone FSAI Level 3 Training Guide (Food looking for a trainer or training course to read It is not always necessary to attend a course to Safety Skills for Managers) provides the section on our website ‘Choosing a Food fulfill the legal obligation for training. Training information on the level of food safety Safety Trainer or Training Course’ for tips on can be done in-house by a suitably qualified/ knowledge that a food safety trainer what to check. experienced staff member or via e-learning. requires Does the FSAI have a list of trainers or Whatever route is taken it is vitally important • relevant experience in the food industry training courses? that there is support from management in • knowledge of how people learn and the workplace so that the training can be put • training skills No, the FSAI does not have a list of trainers or into practice. Training is not about having a training courses. We do not register, approve certificate to show that staff have attended a Further Information or endorse any trainers or training courses. course. Rather, it’s about understanding and However, we have training guides and a range being able to demonstrate how to work with For more information on training and to check of resources that can assist with training. These food safely. out resources available to assist with training, can be accessed on our website at www.fsai.ie/ please visit our website www.fsai.ie/food_ food_businesses/food_safety_training.html businesses/food_safety_training.html

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Cold Store Training The FSAI together with the Department of Agriculture, Food and the Marine (DAFM) hosted the first of two training workshops for DAFM inspectors with responsibility for official controls in cold stores. DAFM has responsibility for supervision of large commercial cold store operations. The specialised training was undertaken as a result of the outcomes of the FSAI audit of Stephen Gillen and Noelle Johnston from Cold Move Galway cold stores. The objective of the training was are pictured here with Donal Cousins, FSAI, and DAFM inspectors at the on-site training element of the FSAI/DAFM to provide inspectors with specialised tools cold store training. to enhance official controls performed in Food Safety Risks this area. The first workshop took place in Galway on - The Three Rs 22 September, for 22 DAFM inspectors. The Reducing, reusing and recycling (the three workshop consisted of both theoretical and practical training elements. A ‘real life’ dimension Rs) are good for waste reduction and to the training was included, by visiting a large environmental protection but careless cold store facility in Oranmore, Co. Galway, application of these principles at any operated by Cold Move. Stephen Gillen of point of the food chain can give rise to Cold Move provided an overview of cold store unintended contamination of food. operations and activities, demonstrating how Examples of food contamination events that warehouse management systems are used for have occurred over recent years include: stock control and traceability purposes; and also by outlining typical practices and industry norms • Chemical contamination of milk from specific to cold store operations. cows lying on recycled industrial conveyor belts The next training session is scheduled to be held in October 2016, for approximately 28-30 DAFM Liam Kenny from Cold Move Galway demonstrates their • The pork dioxin crisis due to inspectors, and will be similar to the event run in intake check to DAFM inspectors at the recent cold store recycling of oil from decommissioned Galway. training in Galway. transformers • Contamination of pork product with wire from car tyres used as toys for pigs • Cucumber contaminated with DNP Seizure unapproved pesticide (used in a careless attempt to control insect The FSAI advises consumers not to purchase DNP ‘fat burner’ supplements because they pests) can cause serious side effects. Food business operators are warned that it is illegal to sell food supplements containing DNP. This warning follows the recent seizure of DNP • Food and feed contaminated with packaging materials from recycling/ (in capsule and raw form) in Northern Ireland, as a result of a criminal investigation by reworking of packaged food. the UK Food Standards Agency’s National Food Crime Unit, in conjunction with the Police Service of Northern Ireland. Examples of observed practices with clear DNP is a highly toxic chemical, not meant for including a physical address. The seller must potential for food contamination include: human consumption. Sold illegally as a ‘fat also provide information about the food they • Use of intermediate bulk container (IBC) burner’, last year it caused six deaths in the are selling – including a list of ingredients. tanks and old oil tanks for feed or water UK, and was the suspected cause of death of a storage on farms young man in Cavan. In Ireland, agencies including the FSAI, the Health Products Regulatory Authority, the • Use of plastic sewer piping for cheese Other names by which DNP is known include: Revenue’s Customs Service and An Garda moulds Síochána monitor the sale of illegal food • 2,4-dinitrophenol • Reuse of cleaning solutions on dairy supplements and medicines, including online farms • Dinosan sales. Enforcement action is taken where • Dnoc breaches of the law are found. Anyone with • Burning of waste – will reduce waste volumes but can give rise to wider • Solfo Black concerns about the sale of food supplements containing DNP should email [email protected] or contamination of air and food producing • Nitrophen phone our Advice Line on 1890 33 66 77. land due to release of dangerous • Aldifen chemicals • Chemox • Usage of various materials as pig toys in the prevention of tail biting Consumers should be cautious when buying food supplements from websites or social The Precautionary Principle media. While many sellers are legitimate food For more information businesses, some operate illegally – often from FSA NI press release: http://bit.ly/2ew1MnC Operators at all stages of the feed/food outside of Ireland or the EU. Consumers should chain must adopt a precautionary approach check the seller has provided valid contact HPRA press release: http://bit.ly/2fs4rkr in relation to any of the three Rs and unless details on their website or social media page, risks can be properly identified, assessed and managed, they must be avoided.

September/October 2016 Page 9 FSAI News

EFSA Updates

Members of the EFSA Advisory Forum who signed the Declaration of Commitment in Slovakia.

FSAI Strengthens its Commitment to EFSA The Members of EFSA’s Advisory Forum have reaffirmed their continued support for EFSA and its work. In a Declaration of Commitment they have agreed on a range of measures and activities that will ensure that EFSA and Advisory Forum members can together meet future challenges in the area of food safety and so protect European consumers. Since its inception in 2003, EFSA’s Advisory The declaration promotes scientific excellence Forum has been a key platform for forging and scientific networking, allows Member stronger links between EFSA and EU Member States to contribute to the EU risk assessment States. This cooperation has helped to inform agenda and collect information on potential EFSA’s risk assessment work programmes, or emerging risks to food safety. It confirms promote the exchange of information and that EFSA is moving from cooperating to Dr Wayne Anderson, Director of Food Science and Standards signs the Declaration of Commitment with EFSA on behalf of the FSAI. data, develop scientific networks and shape a partnership with its Advisory Forum members. coherent approach to risk communication. Dr Pamela Byrne, CEO, FSAI is the Irish The Declaration of Commitment was signed at Advisory Forum member and Dr Wayne the 61st Advisory Forum meeting in Bratislava, Anderson, Director of Food Science and Irish Lawyer Appointed Slovakia, which currently holds the presidency Standards, FSAI, acts as the alternate of the Council of the European Union. member. Vice-Chair of EFSA Management Board EFSA Stakeholder Engagement Raymond O’Rourke is a qualified barrister and a specialist food and consumer affairs EFSA has recently launched a registration activities, publications and lawyer. He was recently appointed as Vice- process for interested stakeholders communications Chair of the EFSA Management Board. to take part in the new Stakeholder • Network with other stakeholders in Mr O’Rourke has wide experience of Engagement Approach (SEA). the area of food safety EU issues, having worked previously in As part of a broader strategy to increase • Contribute to EFSA’s work plans and the European Parliament, the European transparency and to foster more meaningful priorities at an annual Stakeholder Consumers Association (BEUC) and a engagement with those interested in its work, Forum. Brussels-based law firm. He is presently the EFSA has overhauled the way it engages Registration is open to organisations that Chairman of the Consumers Association of with stakeholders. The new approach will meet the following criteria: Ireland (CAI) which is a member of BEUC. see EFSA interact with a larger range of With this experience he makes up one of stakeholder groups through a greater variety • Are legally established in the EU/EEA four EFSA Board members required to have of platforms. and are active at EU level a background in the food chain or consumer • Have a legitimate interest in EFSA’s affairs. Registered stakeholders can expect to: work or in the food and feed sector He represents consumer interests on the • Engage with EFSA on the Terms of • Are representative in their field of Management Board of Bord Bia (Irish Food Reference for risk assessments that competence Board) and the Irish Government’s Codex EFSA has initiated and for scientific • Are non-profit making and do not Committee. He also represented consumer guidance documents exclusively represent individual interests on the Management Board of the • Take part in roundtables and discussion companies Food Safety Authority of Ireland (2013-2015). groups on specific scientific issues • Are registered in the EU Transparency Mr O’Rourke is the author of two books on • Contribute data and scientific expertise Register food law, European food law and food safety to EFSA’s risk assessments More information on SEA can be found on and product liability and regularly writes • Receive regular information about the EFSA website at: www.efsa.europa.eu/en/ articles and makes presentations on EU food EFSA’s on-going and upcoming engage/stakeholders. law and consumer affairs.

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Pictured are attendees at the Food Safety Training Skills Workshop. Food Safety Attendees at the FSAI/LAV National Meeting Training Skills FSAI and LAVs - National Meeting Workshop The FSAI hosted the annual FSAI/Local Authority Veterinary Officers (LAVs) National The FSAI ran its Food Safety Training Meeting on 16 September last in Dublin. With over 30 in attendance the meeting provided Skills Workshop on 4 and 5 October at an opportunity for the FSAI and LAVs to discuss current food safety issues. the Crowne Plaza Hotel, Dublin. This Dr Pamela Byrne, CEO, FSAI presented on Officer, Sligo County Council provided an workshop is aimed at food businesses in the new FSAI strategy while Dr Bernard update on the preparation work he has been all sectors of the food industry who want Hegarty, Director of Enforcement Policy, FSAI coordinating on behalf of the Local Authority to deliver the FSAI’s ‘Food Safety and You’ presented on the recently published Scientific Veterinary Service to enable completion of induction level training course to their Committee review of Official Controls. Ruth the pre-audit questionnaire for the upcoming employees. Conefrey, Audit Manager, FSAI spoke about Santé F National Audit Systems Mission. Over the course of the two days, attendees the recent investigation and prosecution of an Carol Nolan Veterinary Officer, Cork County learn how to deliver the 3-hour training FBO for mislabelling of meat. The presentation Council, gave an overview of the work carried programme, cover information on adult showed the collaboration between the FSAI out by the Veterinary Food Safety Laboratory learning principles, training delivery techniques and Meath County Council and provided an and provided a summary of the results of the and how to evaluate training, and practice opportunity to outline the difficulties and 2015-2016 LA National Sampling Plan. John delivering sections of the programme which intricacies associated with an investigation. Mathews, Chief Specialist, Veterinary Public forms part of the course assessment. A variety Clodagh Crehan, Information Executive, Health, FSAI concluded the day by providing of training materials are used to ensure that FSAI, presented on the food information updates of relevance to LAVs in the area of the training is interesting, interactive and fun. requirements for meat, meat products and Agriculture and Veterinary Public Health. meat preparations. Conall Calleary, Veterinary Sea-fisheries and Seafood Information Events Seafood establishment approval, vessel inspection requirements, landing obligations and technical measures are among the many Pictured (l-r): Sinead Murphy, FSAI; Ole Andersen and Søren Jensen, Danish Veterinary and Food Administration Flying Squad Team; topics at a series of free Fishing Industry Ruth Conefry and John Coady, FSAI. Information for fishermen, processors and shellfish producers that are being hosted by the Sea-Fisheries Protection Authority (SFPA) with participation from FSAI hosts Delegation the FSAI. At the events, information will be provided on the latest developments and from Denmark regulations regarding the sea-fisheries and sea-food industries, as well as day-to-day The FSAI hosted two inspectors from the presentations on the official controls in place in matters including quota management, food Danish Veterinary and Food Administration Ireland, the Food Fraud Task Force and various safety and trade. Flying Squad Team on 1 and 2 September food fraud investigations conducted by the FSAI • Upcoming events are planned for: last. The FSAI had previously visited the over the last number of years in conjunction Danish administration in 2015 to meet the with official agencies. • Waterford - 15 November 2016 flying squad team and see their approach The flying squad members also visited Dublin • Tralee - 7 December 2016 to food fraud investigations. port where they met with representatives • Galway - 25 January 2017 from the HSE and Revenue. The inspectors • Cork - 22 February 2017 The inspectors, Søren Jensen and Ole completed their itinerary with a visit to the • Donegal - 22 March 2017 Andersen, were particularly interested in the Department of Agriculture, Food and the Marine approach adopted by the FSAI in relation to where they met members of the Investigations Full details are available on www.sfpa.ie. counterfeit alcohol (domestic and imported) and Division at the Backweston Laboratory Campus illegal slaughter. The FSAI provided detailed in Kildare.

September/October 2016 Page 11 FSAI News

Recent Publications The following publications have recently been produced by the FSAI and are available on our website: • Official Controls carried out by the Local Authority Veterinary Service Subscribe to - Cork County Council Audit Report - Cork County Council Corrective Action Our Alerts Plan - Kilkenny County Council Audit Report To keep up-to-date with what’s going on in food safety, you can subscribe - Kilkenny County Council Corrective to our updates online (www.fsai.ie/ action Plan subscriptions). You can request alerts and - South Dublin County Council Audit updates for information (including press Report releases, food alerts, legislation updates - South Dublin County Council Corrective etc.) or subscribe to receive an electronic Action Plan version (pdf or html) of this newsletter. - Westmeath County Council Audit Report - Westmeath County Council Corrective Action Plan - Wexford County Council Audit Report - Wexford County Council Corrective Action Plan - Wicklow County Council Audit Report - Wicklow County Council Corrective Action Plan • Management of Outbreaks of Foodborne Order Online Illness (Revision 1) All our publications, most of which are • Best Practice for Testing Foods when available free of charge, can be downloaded Assessing Compliance with the from our website and may also be ordered Microbiological Criteria specified in in hard copy. See www.fsai.ie/publications. Commission Regulation (EC) No 2073 of 2005 (Revision 1) • Bacillus cereus (Revision 1) • The Occurrence of Marine Biotoxins and Risk of Exposure to Seafood Consumers in Ireland • Audit on the Follow-up and Close-out of Non- compliances – SFPA • Audit on the Follow-up and Close-out of Non- compliances - Corrective Action Plan – SFPA • A Review of the Official Control System in Ireland and Opportunities for Improvement

Editor: Edel Smyth Abbey Court Please subscribe to our Lower Abbey Street mailing list, or update your Contributors: Dublin 1 details, by contacting us at Anne-Marie Boland Tel: (01) 8171300 [email protected]. Tim Camon [email protected] Helen Crowley You can also subscribe to Carol Heavey www.fsai.ie the electronic version of our Anne Marie Kierans newsletter online at www.fsai.ie. Karl McDonald www.facebook.com/FSAI Sinead Murphy Judith O’Connor @FSAIinfo. Emma Reinhardt linkedin.com/company/food-safety- authority-of-ireland

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