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Implementing Safer Food Better Businesses Within Chinese Caterers in Merseyside

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Implementing Safer Food Better Businesses Within Chinese Caterers in Merseyside REPORT TO: Cabinet Member - Environmental DATE: 16 th December 2009 SUBJECT: IMPLEMENTING SAFER FOOD BETTER BUSINESSES WITHIN CHINESE CATERERS IN MERSEYSIDE WARDS AFFECTED: All REPORT OF: Peter Moore Environmental Protection Director CONTACT OFFICER: Terry Wood Commercial Section Manager Tel: 0151 934 4023 EXEMPT/ No CONFIDENTIAL: PURPOSE/SUMMARY: To report to the Cabinet Member, Environmental the findings of the Final Report following the successful Merseyside Partnership bid for funding from the Food Standards Agency to assist in the delivery of Safer Food Better Business to 60 Chinese caterers. REASON WHY DECISION REQUIRED: To recognise this pioneering work which has been undertaken on Merseyside and to ensure that the Section is able to take full advantage of any future similar opportunities. RECOMMENDATION(S): That the Cabinet Member, Environmental endorses the report and continues to support partnership work with other Merseyside Authorities and the Chinese community. KEY DECISION: No FORWARD PLAN: N/A IMPLEMENTATION DATE: N/A ALTERNATIVE OPTIONS: None IMPLICATIONS: Budget/Policy Framework: Financial: 2009 2010/ 2011/ 2012/ 2010 2011 2012 2013 CAPITAL EXPENDITURE £ £ £ £ Gross Increase in Capital Expenditure Funded by: Sefton Capital Resources Specific Capital Resources REVENUE IMPLICATIONS Gross Increase in Revenue Expenditure Funded by: Sefton funded Resources Funded from External Resources Does the External Funding have an expiry date? Y/N When? How will the service be funded post expiry? Legal: Risk Assessment: Asset Management: CONSULTATION UNDERTAKEN/VIEWS None CORPORATE OBJECTIVE MONITORING: Corporat Positive Neutral Negative e Impact Impact Impact Objective 1 Creating a Learning Community √ 2 Creating Safe Communities √ 3 Jobs and Prosperity √ 4 Improving Health and Well-Being √ 5 Environmental Sustainability √ 6 Creating Inclusive Communities √ 7 Improving the Quality of Council Services and √ Strengthening local Democracy 8 Children and Young People √ LIST OF BACKGROUND PAPERS RELIED UPON IN THE PREPARATION OF THIS REPORT None Background 1. The Cabinet Member – Environmental will recall the September 2008 Committee report detailing the successful Merseyside Partnership bid for funding from the Food Standards Agency to assist in the delivery of Safer Food Better Business to 60 Chinese ethnic small caterers and provide sustainability of this work in this sector by providing local interpreters with a knowledge of Safer Food Better Business. 2. The overall project management of the scheme was undertaken by Sefton Council’s Environmental Protection Department. The project was co- ordinated through the Environmental Health Merseyside Food Sub-Group and partnership members consisted of Sefton, Liverpool, Wirral, Halton, St Helens and Knowsley. 3. The aim of the project was to focus on 60 Chinese caterers to achieve implementation of Safer Food Better Business with improved food safety and legal compliance. The target audience was Chinese caterers who were broadly non-compliant with a poor Confidence in Management (CIM) score. The businesses selected had minimal or no written procedures in place and required a high level of support to establish compliance. Implementation of Safer Food Better Business was difficult in these businesses due to cultural, language and/or literacy barriers. Therefore, a trained Chinese interpreter would be utilised on site with an Enforcement Officer to coach the business. 4. The original aim to focus on 60 Chinese caterers increased to 85 as initial targeting of the businesses was successful with 5 workshops completed within the first 3 months of the project and 59 businesses were engaged with a first coaching visit completed. It was therefore agreed by the Environmental Health Merseyside Food Sub-Group to target a further 20 Chinese businesses with a grant of additional funding. The total grant funding was therefore £28,800. Results 5. The method adopted for the intervention proved successful in delivering the identified targets of the project. A total of 86 Chinese caterers were visited by Local Authority Enforcement Officers between the period October 2008 and March 2009. A total of 6 Safer Food Better Business workshops/seminars, translated into Chinese, were completed across the region with a subsequent 161 coaching sessions carried out in 86 businesses. 6. The full training day for all the interpreters and Local Authority Lead Officers, covering the aims and objectives of the project proved to be essential and set the project off to a good start. The day encouraged commitment and enthusiasm from all partners and ensured a consistent approach in delivery was achieved. 7. The seminar/workshop format utilising ‘real time’ interpretation of the Food Standards Agency Safer Food Better Business presentation was received extremely well by the target group. The use of an interpreter was extremely successful in making sure the information was presented in a way the target audience would appreciate. 85% of people attending the workshop/seminar strongly agreed and the remaining 15% agreed that the information was explained clearly and that they understood the benefits of Safer Food Better Business. 8. The use of the interpreters on site successfully removed barriers such as culture and language, which had previously been in existence. Officers from all participating Local Authorities commented that a better understanding had been reached with the businesses and a trust had been established that would assist in future inspections of the businesses. 9. The success of the intervention is demonstrated by the overall increase in the level of compliance. Prior to the intervention of the 86 businesses involved, only 9 (10%) were Broadly Compliant. This figure rises to 64 businesses (78%) following the intervention. It is further encouraging to note 17 businesses (21%) of the 82 businesses evaluated were assessed to be Fully Compliant at the end of the project, whereas at the start the figure was 0. 10. The results from the Safer Food Better Business audits and Code of Practice Inspections show that standards have generally improved and the overall scores given to the participating businesses had increased significantly in the majority of businesses. This result indicates that 56% of the businesses targeted now have satisfactory documented procedures and are able to demonstrate effective controls of the hazards presented in their business. Safer Food Better Business is now fully implemented in these businesses and the management has achieved good food hygiene performance, which is well understood by the workforce. 11. The success of the project is further confirmed by the fact that 92% of the total businesses either have a satisfactory management system as stated above, or are making satisfactory progress to fully implement Safer Food Better Business with the judgement of the enforcement officers that there is likelihood of satisfactory compliance being maintained in the future. 12. The results from this project also show that prior to the intervention, only one third of businesses were classed as a Category ‘C’ establishment, receiving an intervention at least every 18 months. However, after the project, three quarters of the businesses achieved the Category ‘C’ status. This significant improvement indicates that the understanding of food safety and the requirement of a documented Food Safety Management System has been adopted by these businesses. This could not have been achieved without the assistance of an interpreter trained in the fundamentals of Safer Food Better Business. The use of an interpreter enabled the barriers posed by language to be removed, so that complete understanding could be achieved. 13. In addition, utilising respected interpreters from the well established existing Chinese community resources in the area, contributed to the removal of barriers with regard to cultural differences and fears of Local Authority enforcement officers. The interpreters assisted in establishing a trust within this sector/community whereby the key food safety messages could be given to, and understood by, the food business operator. 14. An unanticipated benefit of the project has been the relationship that has developed with the interpreters. Indeed, all the interpreters have expressed an interest and will be attending an Advanced Food Hygiene Course as the next step in becoming a Safer Food Better Business coach in their own right. The interpreters are all to be involved in a further project in the North of England targeting Chinese speaking businesses. 15. It is noted that one business unfortunately following attendance on the seminar and three subsequent 1 to 1 coaching sessions did not implement Safer Food Better Business. The Environmental Health Practitioner had no alternative but to serve an Improvement Notice due to the wilful non- compliance, poor history and conditions in existence that were compromising food safety. Following service and expiry of the Notice, it is worth comment that the business, to comply with the Notice, spent a significant amount of money on the structure and successfully completed the Safer Food Better Business pack. Further visits have indicated that the business has now fully implemented the Safer Food Better Business pack without further support and if it were possible to re-risk rate at this time the EHP is of the opinion it would receive a broadly compliant risk rating score. The successful implementation of Safer Food Better Business would not have been possible
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