Food Safety Authority of Ireland annual report 2007

Item Type Report

Publisher Food Safety Authority of Ireland

Download date 29/09/2021 06:33:57

Link to Item http://hdl.handle.net/10147/69384

Find this and similar works at - http://www.lenus.ie/hse Delivering food safety through: Annual Report initiatives, partnerships, information, training, enforcement and analysis 2007 Year in Review Our Governance Financial Statements

02 Chairman’s Statement 42 Official Agencies with Service 54 Index to the Financial Statements Agreements 04 Chief Executive’s Review 54 Report of the Comptroller 05 Food Safety Control Services 43 Management Structure and Auditor General 09 Inspections and Enforcements 44 Board Members 55 Statement of Responsibilities 14 Direct Enforcement by the Authority of the Authority 46 Staff 17 Food Incidents and Alerts 56 Statement on Internal Financial 48 Scientific Committee Members 18 Audit Activity Control Food Safety Consultative 19 Food Surveillance 50 Statement of Accounting Policies Council Members 57 28 Foodborne Illness Surveillance Statement of Income Industry Forum Members 58 31 Developments in Food Legislation 51 and Expenditure Statement of Board 32 Information and Communications 52 Balance Sheet Members’/Chief Executive’s 59 34 Training Initiatives Interests 60 Cash Flow Statement 36 Engaging with the Food Industry Statement of Scientific Notes to the Financial 38 Partnership Activities 53 61 Committee Members’ Interests Statements 39 Scientific Advice 39 International Participation 40 Corporate Management 41 The Future

Contents

To the Minister for Health and Children The Board is pleased to submit to the Minister, its ninth annual report and accounts for the twelve-month period ended 31 December 2007, in accordance with Section 25 of the Food Safety Authority of Ireland Act, 1998.

Mr Eamonn Ryan Dr John O’Brien Chairman Chief Executive Our mission is to protect consumers’ health and consumers’ interests by ensuring that food consumed, distributed, marketed or produced in the State meets the highest standards of food safety and hygiene.

10 Questions In 2007, the ten most frequently asked questions to our Advice Line were:

What should I do if I want to What is required to market a Do I need to have start a food business? food supplement in Ireland? a traceability system page 6 page 17 in place? page 35

What do I need to consider How can I make a complaint when importing food of in relation to food? What is being done to animal origin into Ireland? page 21 reduce the level of salt page 11 in processed food? page 37 What sort of training do I need Do I need to comply with any to work in a food business? legislation when making a page 24 What information must health claim, e.g. ‘helps lower be on a food label? cholesterol’? page 41 page 15 Should the country of origin of beef be listed on a restaurant’s menu? page 28 Year in Review

It was a great honour to be appointed Chairman of the Food Safety Authority of Ireland in early 2007. The Authority’s reputation as a sound and successful regulatory agency is well established both nationally and internationally, and offers exciting challenges as the organisation cements its role as a significant influencer in the important national and European food arena.

Chairman’s Statement Ireland boasts a world class national food a market were there is a robust and scientific advice to underpin risk safety regulatory structure – it was one of independent food safety regulatory management decisions, risk the first countries in the European Union framework in place. communication and continuing to forge to establish an independent agency nine the Authority as a centre of excellence years ago and is still regarded to this Coming from a business background, in all its outputs. We recognise that while day as the model to emulate. The core and one focused on selling the benefits our overall aim is the protection of premise of our remit is based on being of Ireland abroad through my previous consumers at home and abroad, an independent, science-based body, role with IDA Ireland, it is apparent that achieving this requires a strategy that dedicated to protecting public health the Authority’s sound reputation abroad addresses all of the key influences and consumer interests in the area of is a significant component in Ireland’s on the Irish food safety arena. food safety and hygiene. To achieve this overall high quality image. Our role requires continual raising of standards in safeguarding food produced here Food safety is a shared responsibility for across the food chain in terms of food underpins the integrity of our food export all stakeholders in the food chain: from production and delivery, and ensuring industry – a significant employer and food producers, manufacturers, retailers, that food on sale provides appropriate major contributor to Ireland’s exporting caterers through to consumers. Everyone information for consumers to make success. The Authority’s work also has a key role to play and our role is to informed purchasing choices. supports the ambitions of our important act as an independent voice to ensure tourism sector which is now the largest that this responsibility is clearly Enhancing food safety and hygiene indigenous industry here employing some understood. During the year, significant standards has obvious direct benefits 150,000 people. Food is an important progress was made in instilling within for consumers in Ireland, but also for the aspect of Irish culture and an integral the food industry the importance of consumers who enjoy Irish food abroad. part of the ‘Ireland product’ marketed traceability measures, product recall Accordingly, the presence of a food safety in the international tourist markets. capabilities and accurate labelling agency has additional benefits for requirements on foodstuffs. Ireland’s position in the global food In 2007, our work involved an intricate market. Purchasers of Irish exported focus on a number of key areas – these foodstuffs have the reassurance that the include enforcement, engaging with the products they purchase have come from food industry, the provision of sound

2 Food Safety Authority of Ireland Chairman’s Statement Annual Report 2007 Highlights

296 48,597 76 enforcement actions were taken inspections on food businesses were food incidents were managed by under the FSAI Act in 2007. The FSAI carried out in 2007 by environmental the Authority in 2007. The majority Act provides authorised officers with health officers. Of those inspected, of incidents related to chemical the power to serve Improvement there were a total of 19,582 and microbiological hazards. Notices, Improvement Orders, infringements recorded based on In the event of a food incident Closure Orders or Prohibition Orders non-compliance with statutory the Authority prioritises consumer on food businesses, in addition to requirements. health and safety above all else the power to prosecute and other and where necessary, instigates enforcement provisions on specific a product recall or withdrawal. pieces of food legislation.

Through the commitment of staff in the The Board would like to thank the Minister The food safety environment is constantly State bodies with whom we work through for Health and Children, Mary Harney T.D., changing and evolving given the service contract agreements – the Health Minister of State, Mary Wallace T.D., and globalised nature of food delivery, Service Executive, the Department of the staff of the Department of Health and changing eating patterns and the impact Agriculture, Fisheries and Food, local Children who all have been supportive of of new food technologies. It places a authorities, the Sea-Fisheries Protection the Authority in its endeavours and weight of responsibility on the Authority Authority, the Marine Institute and the actions in 2007. I pay tribute to my fellow to continue to lead the industry and all National Standards Authority of Ireland – Board members for their commitment and parties involved in the food sector in we have developed a strong, co-ordinated in particular, their contribution to the Ireland in setting the highest goals and and integrated food safety inspection strategic direction of the Authority. standards in the interest of continuing to service. This gives us access to the ensure consumer wellbeing. Everyone’s services of over 2,000 expert and Almost 100 independent scientific participation is crucial to safeguard specialist staff to supervise an ever experts participate in our scientific Ireland’s position as a producer of safe growing number of food operations, advisory structure and are a significant food. The Authority continues to be well now standing at around 45,500. We asset to formulate best thinking and placed as a catalyst to influence and are grateful to all the staff in the official approaches based on science; they are deliver positive change to the ultimate agencies for their professionalism and to be thanked for giving us their time and benefit of consumers at home efforts, together with their ability to expertise on a voluntary basis. I would and abroad. take on the implications of a constantly also like to thank the members of the changing legislative environment and Food Safety Consultative Council for their applying that to the work they do each constructive inputs to our thinking on the and every day. wider aspects of the food safety agenda. Finally, I would like to thank our Chief Executive, Dr John O’Brien and all the staff of the Authority for their work, dedication and enthusiasm. Mr Eamonn Ryan Chairman

Chairman’s Statement Food Safety Authority of Ireland 3 Annual Report 2007 Year in Review

The Authority’s programme of work in 2007 continued to re-enforce to the food industry its legal responsibility to produce safe food, whilst in tandem harnessing our surveillance and inspection activities to seek to establish the level of compliance required.

Chief Executive’s Review It was reassuring that the total number of In terms of numbers of premises, the food annual basis. It is a valuable document as enforcement actions decreased in 2007 service sector represents a major part it collects for the first time the activities as compared to 2006. However, the 2007 of the workload of environmental health of all the food control programmes into figures highlight a significant increase in officers. Many food businesses are small one single document. The first annual the number of Closure Orders served - scale operations compared with food report on this plan will be submitted to up from 27 to 37 - which is in effect the businesses in the manufacturing sector, the European Commission in 2008. highest number since 2004. In fact, there and many have difficulty understanding Both the plan and annual report will were more than twice as many Closure and complying with regulatory add structure to the national food Orders on restaurants and canteens in requirements. To address this particular control activities and will be a useful 2007. Three years on from the entry into gap, the Authority began a collaborative communication tool for staff of the force of Regulation (EC) No 178/2002, project with the Food Standards Agency inspectorate. It will also help to prepare it is still a challenge to get some food Northern Ireland to develop a safe for the first general audit of the food businesses to accept their obligation catering pack and training DVD for use control systems in Ireland by the EC under General Food Law that they have in this sector. This product will help break Food and Veterinary Office in 2008. primary legal responsibility for food safety. down barriers to compliance among small This encompasses, inter alia, premises food businesses and will help to improve Developments in food legislation that are fit for purpose, appropriate food standards generally in the sector. Work continued to influence the Authority’s safety management plans and appropriate on the safe catering pack will be work programme in 2007. The entry into staff training. Thus, the Authority’s effort completed in 2008. force of the Nutrition and Health Claims in emphasising to the food industry its Regulation (EC) No 1924/2006 is a major legal obligations remains an important 2007 also saw the publication of the step forward. It further expands the role pillar of work. first Multi-Annual National Control Plan of the Authority into the area of nutrition. (MANCP) for Ireland, in accordance with Implementation of the new regulation the requirements of Regulation (EC) No will give consumers assurance that 882/2004. This plan covers the period information supplied by the food industry 2007-2011, but will be reviewed on an on nutrition and health claims is correct.

4 Food Safety Authority of Ireland Chief Executive’s Review Annual Report 2007 Highlights

64,280 11,814 308,963 tests were carried out, in 2007, by routine analyses were carried out on visits were made to the Authority’s the seven official food microbiology over 9,000 food samples by the website and 7,750 telephone queries laboratories on food samples taken three public analyst’s laboratories in were received by its Advice Line in from HSE-supervised 2007. Analysis was carried out to 2007. Visitors from a total of 193 establishments. Over 97% of the ensure compliance with food countries used the Authority’s results were categorised as legislation on residues, organic website, with just over 72% of satisfactory or acceptable. environmental contaminants, food visitors being from Ireland. contact material and authenticity. Over 92% of results were categorised as satisfactory.

As such, it will benefit both consumers and businesses investing Food Safety Control Services in the development of products with In 2007, food safety control in Ireland involved over 2,000 individuals responsible for scientifically validated claims. The inspecting approximately 45,500 food establishments. Authority compiled information submitted by businesses throughout the second half Staff Working in Official Food Control, 2007 of 2007 and submitted the information Agency Staff to the European Commission in January (Whole Time Equivalent) 2008. Food Safety Authority of Irelanda 84.00 Department of Agriculture, Fisheries and Food 534.60 The scope of activities of the Authority Local Authoritiesb 35.65 necessarily extends far beyond the Health Service Executive – Environmental Health Section 432.42 realm of food safety inspection and Health Service Executive – Official Food Microbiology Laboratories 90.19 enforcement. An important duty of Health Service Executive – Public Analyst’s Laboratories 68.10 the Authority is to ensure that all the Sea-Fisheries Protection Authority 35.00 necessary machinery dedicated to food National Standards Authority of Ireland 0.10 safety in the country is fit for purpose. Marine Institute 31.67 This includes training the officers, Total 1,311.73 product analysis, and targeted a: Does not include consultancy staff or staff on short-term contract surveillance projects. As resources b: This figure is for local authority veterinary inspectors only will always necessarily be limited, it is important that the Authority targets its Additional Staff Working in Official Food Control, 2007 resources in proportion to the risk of Agency Number various operations and activities. The Local Authority – Temporary Veterinary Inspectors 136 Authority’s participation in research Local Authority – Support 78 activities, targeted audits and surveillance Department of Agriculture, Fisheries and Food – Temporary Veterinary Inspectors 800 projects assists the optimum use of Total 1,014 Authority resources.

Food Establishments Supervised, 2007 Agency Number

Health Service Executive 42,210 Sea-Fisheries Protection Authority 2,214 Department of Agriculture, Fisheries and Food 637 Local Authorities 442 Total 45,503

Chief Executive’s Review Food Safety Authority of Ireland 5 Annual Report 2007 Year in Review

Question 1 What should I do if I want to start a food business? The Authority’s ‘Business Start-up Pack’ contains all the necessary information on starting a food business in Ireland. The pack costs €65 and is available by contacting the Advice Line on 1890 336677. There is also a dedicated business start-up section on the website, which contains comprehensive information for anyone wishing to establish a food business. All food business operators must comply with a range of EU legislation, the details of which are also on the website. Of particular note, is the requirement for all food businesses to be registered with a competent authority appropriate to their type of food business.

Health Service Executive Department of Agriculture, Fisheries and Food Under service contract to the Authority, the Health Service Executive (HSE) provides a range of food safety and food control services, such as the inspection of food The Department of Agriculture, Fisheries businesses, sampling of food, and import controls on products of non-animal origin. and Food (DAFF)2, under service contract to the Authority, is responsible for the During 2007, environmental health officers were responsible for supervising 42,210 implementation of food safety legislation food establishments. The categorisation of these food establishments is in accordance in respect of meat and meat products; 1 with the Authority’s Code of Practice No. 1 . Establishments in the service sector milk and milk products; egg and egg accounted for 69% of all HSE-supervised establishments and include businesses products; border inspection posts; such as hotels, public houses, nursing homes and take-aways, as well as food stalls pesticides; residues of veterinary at outdoor events. Retailers, which include delicatessens and supermarkets, medicines in foodstuffs; herd registration; accounted for 23% of HSE-supervised establishments. organic foods; and zoonoses monitoring and control. In 2007, DAFF reported Food Establishments under HSE Supervision, 2007 responsibility for the supervision of Business Category Number 637 food establishments. Service Sector 29,273 Retailers 9,629 Egg and poultry meat division Manufacturers and Packers 1,278 Inspectors from the Egg and Poultry Meat Distributors and Transporters 1,157 Division are responsible for checking Manufacturers Selling Primarily on a Retail Basis 832 compliance with legislation on hygiene Primary Producers 41 and on marketing standards for eggs and Total 42,210 poultry meat. In 2007, 226 premises were under their supervision. Some premises, In addition, environmental health officers delivered 254 food safety training courses such as bakeries, hospitals, retailers and to food business operators and food industry staff, covering topics such as hygiene wholesalers are under dual supervision management and primary food safety. They responded to 3,108 complaints in 2007; with DAFF and the HSE and as such, are 865 general food complaints (808 in 2006); 1,558 complaints against food businesses recorded as HSE-supervised (1,554 in 2006); and 685 complaints in relation to food poisoning (773 in 2006). The establishments. HSE was also involved in investigating 89 outbreaks of food poisoning (affecting an estimated 1,212 people) and 1,265 confirmed sporadic cases of food poisoning.

1 FSAI, 2006. COP No. 1: Code of Practice for the Health Service Executive on the Risk Categorisation of Food Businesses – Revision 1 2 Named the Department of Agriculture and Food prior to September 2007

6 Food Safety Authority of Ireland Chief Executive’s Review Annual Report 2007 Establishments Supervised by DAFF Milk division Egg and Poultry Meat Division, 2007 In 2007, inspectors from the Milk Division were responsible for official controls in 245 Establishment Type Number milk product establishments.

Free Range Producers 127 Egg Packers 54 Establishments Supervised by DAFF Milk Division, 2007 Free Range Poultry Producers 44 Establishment Type Number Barn Egg Production Units 1 Processing Establishments with Limited Capacitya 93 Bakeries DS Approved Processing Establishments 58 Hospitals DS Off-site Storage Facilities 48 Retailers DS Heat Treatment Establishments 21 Wholesalers/Distributors/Egg Depots DS Approved Collection Centres 6 Total 226 Milk Purchasers 15 Infant Formula Establishments 4 DS: under dual supervision with HSE and are recorded as HSE-supervised establishments Total 245

a: Processing capacity not exceeding 500,000 L of milk per year Veterinary public health inspection service Inspectors from the DAFF Veterinary Public Border inspection posts Health Inspection Service are responsible DAFF inspectors at border inspection posts are responsible for import controls on for supervising establishments carrying products of animal origin which enter the EU through Ireland. In 2007, Dublin Port and out activities such as slaughtering, meat Shannon Airport were designated as border inspection posts for the importation of processing and cold storage. Veterinary foodstuffs. Checks carried out include physical, identity and documentary checks. inspectors are permanently located in Once a consignment has been cleared at a border inspection post, it enters into all higher throughput meat and poultry free circulation within the EU. slaughter establishments and are responsible for ante- and post-mortem Organic division checks, as well as other official controls DAFF is the competent authority for regulating organic farming in Ireland, but has under the European Communities hygiene approved three private sector organisations for certification and inspection services: legislation. DAFF inspectors also regularly the Irish Organic Farmers and Growers Association; the Organic Trust Ltd.; and carry out official controls in establishments Demeter. DAFF inspectors carry out compliance checks on the certification bodies. where there is no permanent veterinary In addition, DAFF inspectors also carry out checks on retailers to verify the authenticity presence. Technical agricultural officers of organic claims. assist the veterinary inspectors in carrying out these controls. At the end of 2007, 166 establishments were under DAFF supervision, and details on all approval activities within these premises can be found on the Authority’s website.

Chief Executive’s Review Food Safety Authority of Ireland 7 Annual Report 2007 Year in Review

Local Authorities Sea-Fisheries Protection Authority In 2007, the Authority had service The Sea-Fisheries Protection Authority contracts in place with 31 local (SFPA) was established on 1st January authorities for veterinary inspection 2007 and assumed responsibility for activities in 442 establishments. Local seafood safety from the Department of authority veterinary inspectors are Communications, Marine and Natural responsible for official controls in Resources. Under its service contract low-throughput slaughterhouses; with the Authority, the SFPA is establishments producing small quantities responsible for the implementation and Food Safety Colleges Winner of fresh meat, minced meat, meat enforcement of both national and EU The Authority’s annual competition for preparations or meat products; cold legislation on the production and placing best food safety related project in third stores/distribution centres; and meat of fish, shellfish and fishery products level colleges was awarded in 2007 to transport vehicles at, or associated with, on the Irish market. In 2007, sea fishery Mr Matthew Morris, Dublin Institute of Technology, Cathal Brugha Street for his inspected establishments. protection officers supervised 2,214 assignment; ‘Public Access to Food establishments, including 1,900 fishing Control Data’. This study assessed the Food Establishments under Local vessels. availability of official food control Authority Supervision, 2007 information to consumers about food The SFPA also participates in the businesses. It studied the attitudes of Slaughter Houses 227 Molluscan Shellfish Safety Committee, food business operators, environmental Poultry Plants 10 health officers and consumers towards which is a national forum for all those Small Meat Manufacturing the current level of access consumers Plants (Including Cold Storage) 205 involved in the production and placing have to information and how this could on the market of bivalve molluscs. be improved.

Fishery Establishments Supervised by the Sea-Fisheries Protection Authority, 2007 Type Number

Fishing Vessels 1,900 Approved Premises (Fish and Fishery) 166 Molluscan Production Areas 57 Aquaculture Sites 51 Since new European hygiene legislation Approved Premises (Live Bivalve Molluscs) 30 came into force in January 2006, local Ice Plants 6 authorities have been issuing approval Auction Halls 4 numbers to establishments under their Total 2,214 supervision. By the end of 2007, 375 approvals had been issued, representing Marine Institute over 87% of all supervised establishments. Food Labelling The Marine Institute is the national A list of approved establishments, their The Authority launched a new report agency responsible for marine research, approval number and activities is on food labelling in Ireland, as well as technology development and innovation. a national campaign to highlight the published on the Authority’s website The Marine Institute provides analytical importance of correct food product and updated on a weekly basis. labelling. The report, The Labelling of Food and scientific services to the SFPA, in in Ireland 2007, brings together in detail addition to providing scientific support all Irish and European law governing the and advice to the Authority under its labelling of food. It provides specific service contract. information and guidelines relating to the labelling of food with regard to ingredients, additives, storage instructions, nutritional labelling, novel foods and genetically modified foods. Pictured at the launch of the report is Vivienne Connolly, model.

8 Food Safety Authority of Ireland Chief Executive’s Review Annual Report 2007 The Marine Environment and Food Safety Customs and Excise Service Services Division of the Marine Institute Inspections and The Revenue Commissioner’s Customs provides scientific advice and a range of and Excise Service is responsible for the Enforcements marine environmental monitoring services control of imports and exports in respect Just over 45,500 food businesses were to other stakeholders, to help ensure Irish of products of non-animal origin. The under the supervision of the official seafood products meet approved quality Authority has signed a memorandum agencies in 2007. Approximately 93% of standards. The Marine Institute carries of understanding with the Customs and such establishments were supervised by out analyses to ensure compliance with Excise Service. The Customs and Excise the HSE, five percent by the SFPA, with legislative requirements with respect to Service notifies the HSE of the arrival of the remaining two percent supervised general food law, official controls, food food products of non-animal origin which by DAFF and the local authorities. hygiene, contaminants, veterinary are subject to EU emergency measures. medicine residues, microbiological It also works with inspectors from DAFF Enforcement Action under the criteria and marine biotoxins. in relation to notification and clearance Food Safety Authority of Ireland of products of animal origin. Act, 1998 National Consumer Agency The Food Safety Authority of Ireland Act, The National Consumer Agency (NCA), National Standards Authority 1998 provides authorised officers with which was set up on a statutory basis of Ireland the power to serve Improvement Notices, with effect from May 2007, incorporates The National Standards Authority of Improvement Orders, Closure Orders or the powers and functions previously held Ireland (NSAI) facilitates the development Prohibition Orders on food businesses, by the Office of the Director of Consumer and publication of voluntary standards. in addition to the power to prosecute Affairs. The NCA delivers a range of During 2007, a specialist working group and other enforcement provisions on services to consumers including of the Food Industry Standards specific pieces of food legislation. information and awareness, research and Committee of the NSAI produced two In 2007, 296 enforcement actions education. It is responsible for enforcing a new standards which provide guidance were taken under the FSAI Act. This wide range of consumer legislation and its on compliance with the requirements of 15% decrease from 2006 continues the activities incorporate all enforcement Regulation (EC) No 852/2004 for caterers decline in enforcement actions served aspects of the work previously carried out and for food retailers and wholesalers under the FSAI Act since 2004. In 2007, by the Office of the Director of Consumer (I.S. 340 : 2007 and I.S. 341 : 2007). Affairs. A memorandum of understanding Improvement Notices accounted for 80% between the Authority and the NCA is The NSAI also provides independent of all enforcements, Closure Orders for in development, which will promote certification to nationally and/or 13%, Prohibition Orders for 5% and co-operation in order to progress internationally recognised standards for Improvement Orders for 2%. mutual objectives. processes and services. This includes certification of natural mineral water and Number of Enforcements Served, Radiological Protection Institute other bottled waters to the Irish Standard 2004 – 2007 of Ireland I.S. 432. In 2007, the NSAI was 500 responsible for the recognition and The Radiological Protection Institute of exploitation (bottling and placing on Ireland (RPII) is the national organisation the market) of natural mineral water from 400 with regulatory, monitoring and advisory 400 three Irish establishments. Recognition 363 responsibilities in matters pertaining to 350 and exploitation of these establishments ionising radiation. The RPII carries out 500 involves inspecting and conducting 296 extensive monitoring of radioactivity 300 microbiological and chemical sampling in the Irish food chain and the Irish to verify compliance with the European terrestrial and marine environment. Communities (Natural Mineral Waters, 400 The results of these monitoring 200 Spring Waters and Other Waters in Bottles programmes are available on the or Containers) Regulations, 2007 (S.I. No. RPII website (www.rpii.ie). The extent 225 of 2007). 300 of the arrangements between the RPII 100 and the Authority are outlined in a memorandum of understanding. 200 0 2004 2005 2006 2007

100

0 Chief Executive’s Review Food Safety Authority of Ireland 9 A B C D Annual Report 2007 Year in Review

Breakdown of Enforcement Orders, 2006 and 2007 Type of Enforcement Taken in 2007, under the FSAI Act Business Category Nature of Business Order Type 2006 2007 Distributors/Transporters Cold store Prohibition 0 1 Improvement Notice 237 Manufacturers Selling Direct Closure Order 37 to the Final Consumer Butcher/Poulterer: Raw Meats Only Closure 2 0 Prohibition Order 16 Improvement 1 0 Improvement Order 6 Prohibition 0 7 Butcher: Mixed Products Closure 1 0 Prohibition 1 4 Manufacturers/Packers Confectionary (Including Bakeries) Closure 0 1 Cutting (Fresh Meat) Closure 0 1 Food Packers Prohibition 1 0 Meat and Meat Products Plants (Domestic) Closure 1 0 Meat Products Closure 2 0 Prohibition 1 0 Retailers Grocery Closure 2 2 Improvement 0 1 Ninety eight percent of enforcements Prohibition 0 1 Newsagent/Sweet Shop Closure 1 0 were served by environmental health Supermarket Closure 1 2 officers working in the HSE. The Prohibition 0 1 remaining enforcements, under the FSAI Service Sector Food Stall: Chip Van Closure 0 2 Act, were served by local authorities and Hotel Closure 14 the SFPA. Public House 1: Serving Food Closure 4 0 Improvement 0 1 Although there was an overall decrease in Public House 2: Not Serving Food Prohibition 0 1 enforcement actions taken in 2007, 59% Restaurant/Canteen Closure 8 19 more Enforcement Orders3 were served. Improvement 4 3 This increase was largely attributed to Prohibition 01 the fact that more than twice as many Take-away Closure 4 6 Closure Orders were served on Improvement 2 1 restaurants and canteens in 2007 Total 37 59 (19 Closure Orders) than in 2006 (eight Closure Orders).

3 Closure Orders, Prohibition Orders and Improvement Orders

10 Food Safety Authority of Ireland Chief Executive’s Review Annual Report 2007 Question 2 What do I need to consider when importing food of animal origin into Ireland? The importer must ensure that food of animal origin has come from an EU approved establishment in the exporting country. Approved establishments are listed on the European Commission’s website. The importer must also be registered with the Department of Agriculture, Fisheries and Food (DAFF) and must give 24 hours advance notice of importations to DAFF. The importer must ensure that the imported food complies with all relevant EU legislation, from labelling through to additives and contaminants. The ‘FAQ’ section on the Authority’s website provides useful information on imports and exports.

establishments (28,028) received at least one inspection, similar to 2006 (65%). Breakdown of Closure Orders Environmental health officers also carried out 187 inspections at outdoor events by Business Category, 2006 across the country. and 2007

35 2006 In total, 48,597 full and surveillance inspections were carried out, compared with 31 2007 47,142 in 2006. As a result of these inspections, 8,118 establishments committed at 30 least one infringement based on non-compliance with statutory requirements. This equates to 29% of all establishments inspected by the HSE during the year, a drop

25 from 32% committing infringements in 2006. 35 Overall, there was a 4% reduction in infringements compared to 2006. Of the 20 19,582 infringements recorded, 51% were for general hygiene and 25% for risk 17 30 assessment/HACCP. Despite the overall decrease in infringements, there was 15 an increase of 1,068 compositional infringements, 362 labelling and presentation 25 infringements and 348 general hygiene infringements. 10 Number and Type of Infringements20 Served by HSE, 2006 and 2007

5 44 33 12000 2 15 2006 0 2007 0 Service Retailers Manufacturers/ Manufacturers 9,965 Sector Packers Selling Direct 10000 9,617 10

5 Health Service Executive 8000 6,778 In 2007, 42,210 establishments were 0 A B C D supervised by the HSE. HSE-supervised 6000 establishments are inspected at a 4,804 frequency according to their assigned 4000 risk category; their risk category being determined by the activity or mixture 4 of activities carried out . Over the course 2000 1,531 1,597 1,488 1,169 1,243 of the year, 66% of HSE-supervised 740 395 483 175 68 0 12000 General Risk Assessment/ Labelling and Hygiene Composition Chemical/ Other 4 FSAI, 2006. COP No. 1: Code of Practice for the Hygiene HACCP Presentation Training Physical Contamination Health Service Executive on the Risk Categorisation of Food Businesses, Revision 1 10000

8000 Chief Executive’s Review Food Safety Authority of Ireland 11 Annual Report 2007 6000

4000

2000

0 A B C D E F G Year in Review

Department of Agriculture, DAFF inspectors took action under Egg and poultry meat division Fisheries and Food the European Communities (Food DAFF egg and poultry meat inspectors In 2007, DAFF was responsible for official and Feed Hygiene) Regulations, 2005 have responsibility to ensure compliance controls in 637 meat, milk and egg (as amended). In total, 130 Regulation with the European Communities 5 establishments. DAFF inspectors were 11(1)(a) notices and six Regulation (Marketing Standards for Eggs) 6 also responsible for import controls of 11(1)(b) notices were served. Fifty three Regulations, 2007 (S.I. No. 810 of 2007) food of animal origin at border inspection fewer Regulation 11(1)(a) notices and 13 in establishments, such as free range egg posts, for inspections of organic food fewer Regulation 11(1)(b) notices were producers, barn egg production units, egg labelling in Ireland and for the animal served compared to 2006. Seventy seven packers and retailers. They also carry out registration and traceability systems. percent of the Regulation 11(1)(a) notices official controls under the regulations on and 67% of Regulation 11(1)(b) notices food and feed hygiene. In 2007, 2,110 During 2007, 89% of all establishments were served in slaughter establishments. inspections took place, which was a under DAFF supervision were inspected Nine percent of meat product decrease on the 2,781 inspections at least once, yielding in excess of 17,700 establishments were served with a carried out in 2006. inspections. Regulation 11(1)(a) notice during 2007. The inspectorate is also responsible for enforcing regulations on labelling and Veterinary public health inspection Milk division marketing standards for poultry meat. service In 2007, 71% of the 245 establishments As a result of the 1,349 inspections A total of 13,701 inspections were supervised by DAFF’s milk division were carried out, 118 legal notices were carried out in meat and meat products inspected at least once. This figure served. The majority of these notices, establishments under DAFF supervision. includes inspections of all milk heat served mainly on retailers, were issued Veterinary public health inspectors treatment establishments and infant in relation to seizure of product, and in are also in charge of one egg product formula establishments, as well as some cases withdrawal of non-compliant establishment, where 12 inspections inspections of 88% of the approved eggs or poultry meat due to breaches were carried out in 2007. processing establishments and 75% of the marketing standards legislation. of the processing establishments with Meat Products Inspected by DAFF limited capacity. Forty percent of the Veterinary Public Health Division, inspections were categorised as Border inspection posts 2007 ‘follow-up’ inspections and only 2% At Dublin Port and Shannon airport, which Product Type Kg as ‘complaint’ inspections. are designated as border inspection posts for import of foodstuffs, DAFF inspectors Pig Meat 133,802,967 Enforcement action was taken checked 1,573 consignments of food, Beef 52,070,772 Poultry 50,315,464 under Regulation 11 of the European weighing nearly 27,500 tonnes. This is Sheep Meat 4,039,748 Communities (Food and Feed Hygiene) an increase of 468 consignments and Total 240,228,951 Regulations, 2005 (S.I. No. 910 of 2005). just over 6,700 tonnes when compared Eighteen product compliance notices to 2006. As required under the EU food hygiene were issued to large-scale processing regulations, DAFF veterinary public health establishments and processing Sixty percent of the consignments inspectors also carried out inspections on establishments with limited capacity. inspected were meat and meat products; animals before and after slaughter. Nearly These notices are issued where a food 27% were fish and fish products; 4% were 80 million animals were inspected. safety hazard has been identified, which milk and milk products; and the remaining presents an immediate or potential health 9% were other products of animal origin, such as honey. Animals Inspected by DAFF at risk. Five of the compliance notices were Slaughter, 2007 subsequently revoked on correction of Nineteen rejections were reported; the non-compliance. In six cases, notices Animal Number nine for meat and meat products and were issued for the disposal of the Poultry 72,500,417 10 for milk and milk products. Reasons implicated product. Two compliance Sheep 2,944,052 for rejection included incorrect import notices were issued by veterinary Pigs 2,569,535 documentation, incorrect identification of Cattle 1,691,910 inspectors to heat treatment products, food safety or hygiene reasons. Wild Game 71,491 establishments. Overall, 585 inspections 5 Served where there are non-compliances with Equines 1,400 were conducted: 309 by dairy produce hygiene legislation Farmed Game 1,283 inspectors and 276 by veterinary 6 Served where necessary for the protection of human or animal health, welfare or the Total 79,780,088 inspectors. environment including the prevention, control or eradication of a disease or contamination of feed or food

12 Food Safety Authority of Ireland Chief Executive’s Review Annual Report 2007 Organic division The organic division is responsible for the inspection and certification of organic food. No irregularities were found in the 842 inspections carried out by DAFF inspectors at retail level.

DAFF has delegated the certification of organic food, feed and farming to a number of certification bodies. In 2007, organic certification bodies carried out 1,258 inspections of establishments selling direct to the consumer and farmers, and a further 225 inspections in shops and wholesalers. As a result of these inspections, 15 inspections were recorded as ‘unsatisfactory’ in establishments selling direct to the consumer/farmers, resulting in seven ‘de-registerations’, three ‘voluntary deregulations’ Minister of State Visit and four ‘involuntary deregulations’. Mr Pat ‘the Cope’ Gallagher, T.D., Minister of State, Department of Health and Children (DoHC) with responsibility for Local Authorities Health Promotion and Food Safety, visited the Authority in 2007. Mr Gallagher T.D., The local authority veterinary service conducts animal and hygiene inspections on who was accompanied by Ms Joan Regan establishments under its supervision. All inspections are conducted as defined by and Mr Eamon Corcoran, Food Unit, standard operating procedures which are continuously reviewed and updated. In 2007, DoHC, met informally with all staff in over 13,500 hygiene inspections were carried out: 77% in slaughterhouses; 18% in small the Authority and also attended an internal managerial meeting. meat manufacturing plants and slaughterhouses; and the remaining 5% in food vehicles associated with an establishment. Pictured at the visit are (l-r): Mr Eamonn Ryan, Chairman, FSAI; Mr Pat ‘the Cope’ During the course of an inspection, non-compliance with legislation may be observed. Gallagher T.D., Minister of State, Department of Health and Children A major non-compliance can result in a written warning of prosecution, an actual and Mr Alan Reilly, FSAI. prosecution or the issuing of a formal notice or order under relevant legislation. Five major non-compliances were served in slaughterhouses and a further 11 in small meat manufacturing plants in 2007. Local authority veterinary inspectors did not serve any Enforcement Orders under the FSAI Act, but did serve four Improvement Notices on small meat manufacturing plants. This continues the decline in Improvement Notices served in recent years. One prosecution for mislabelling was prepared, with a hearing date set for 2008.

Enforcements Served by Local Authority Veterinary Inspectors, 2004-2007

30 2004 26 2005 2006 25 2007

Diet and Health Conference 20 A conference on dietary habits and health 17 took place in 2007 which was jointly sponsored by the Authority, the Food 15 Standards Agency Northern Ireland (FSANI) and safefood. The latest developments on key nutritional topics 10 9 including obesity, nutritional deficiency, salt intake, fortification and food poverty were among some of the topics discussed. 5 4 4 3 3 Pictured at the conference are (l-r): 1 11 0 0 Dr John O Brien, FSAI; Mr Martin Higgins, 0 safefood; Dame Deirdre Hutton, Food Improvement Notice Closure Order Prohibition Order Standards Agency and Mr Morris McAllister, FSANI. 30

25

20

Chief Executive’s Review Food Safety Authority of Ireland 13 Annual Report 2007 15

10

5

0 A B C Year in Review

In addition to the enforcement Sea-Fisheries Protection Authority provisions under the FSAI Act, local Direct Enforcement Sea fishery protection officers supervised authority veterinary inspectors also 2,214 establishments and carried out by the Authority have enforcement powers under the 1,780 inspections7. The majority of The Authority is directly involved in regulations on food and feed hygiene. In inspections took place in molluscan enforcement and/or assessment and 2007, three premises closed voluntarily. production areas (87.7%), while 8.4% notification activities related to food additives, ionisation radiation of food, Local authority veterinary inspectors paid occurred in approved fish and fishery novel food, genetically modified food, nearly 25,000 visits to slaughterhouses establishments. In addition, 35 follow-up foods for particular nutritional uses for the purpose of carrying out ante- inspections were carried out. During the (PARNUTS), dietary food for special and post-mortem inspections on animals. course of inspecting establishments, medical purposes (medical foods), Nearly 444,000 animals were slaughtered officers took 70 samples for analysis, food supplements, materials and at local authority supervised 86% in high-risk premises. articles intended to come into establishments, 71% of which were sheep. Sea fishery protection officers also contact with foodstuffs. The proportion of animals slaughtered is inspected 49 consignments of imports similar to the trend exhibited over the last from third countries at border inspection three years, with the exception of pigs, Food Additives posts, along with 20 transport vehicles where the numbers slaughtered has to ensure compliance with legislation. In July 2007, the European Food Safety increased steadily over this time period. As a result of these inspections, three Authority (EFSA) adopted an Opinion As a result of the ante- and post-mortem Improvement Notices were served on on the safety of the food colour, Red 2G inspections, 202 animals (0.05%) were establishments under the FSAI Act. Two (E128). Red 2G can be metabolised in the rejected: 101 cattle, 95 sheep and complaints relating to food were recorded body to aniline which has the potential to six pigs. for the year: one complaint of food cause cancer in animals. Available data poisoning and one complaint against are not sufficient to be able to discount Ante- and Post-mortem Inspections a food business. that it could also be genotoxic (damages by Local Authority Veterinary DNA). Following the review of the Inspectors, 2007 available data, EFSA concluded that Animal Number of Inspections the previously established acceptable Sheep 316,022 daily intake (ADI) for Red 2G should Cattle 78,194 be withdrawn given the potential safety Pigs 49,425 concerns. Therefore, the substance is Deer and Goats 214 not suitable for use as a food additive. Total 443,855

7 Number of inspections of fishing vessels are not available

14 Food Safety Authority of Ireland Chief Executive’s Review Annual Report 2007 Question 3 Do I need to comply with any legislation when making a health claim, e.g. ‘helps lower cholesterol’? Yes. A health claim is defined as any claim that states, suggests or implies that a relationship exists between a food category, a food or one of its constituents and health (e.g. ‘aids digestion’). The use of nutrition and health claims for foodstuffs is governed by EU regulations, and these claims must now be authorised by the European Commission. A list of EU-approved health claims and conditions associated with their use will be established by 31 January 2010. This list aims to assist consumers make more informed food choices, by ensuring that they have accurate information and are not misled about the health effects of food products. In the meantime, any health claims used on foods must meet the requirements set out in the current regulation, i.e. the label must include the quantity of the food and pattern of consumption required to obtain the claimed beneficial effect.

Red 2G (E128) had been approved for use A limited number of foods may be irradiated within and outside of the EU, but the as a food additive for a number of years, process must be carried out in authorised facilities, with the resulting food products but is only permitted to be used in labelled appropriately. breakfast sausages with a minimal cereal content of 6%, and burger meat with Annually, a range of food samples are collected by the environmental health a minimum vegetable and/or cereal inspectorate and are analysed by the public analyst’s laboratories in Galway and Cork, content of 4%. As a result of the EFSA to determine whether they have been treated with ionising radiation. In 2007, a total Opinion, the Authority instructed Irish of 580 samples were tested, of which 21 (4%) were found to have been irradiated but manufacturers to stop using the colour in not labelled appropriately. These numbers include a targeted survey carried out by sausages and burgers, and to undertake Authority on noodle products (32) and foods containing goji berries (18). The Authority this change to their products as soon as contacted the producers of the irradiated goji berry products and the affected batches possible. The Authority did not require were voluntarily removed from sale. Where contact was made, the responses from manufacturers and retailers to remove the manufacturers or importers of the irradiated noodle products were unsatisfactory products from sale that had already and the matter has been referred to the European Commission for further action. been made using Red 2G, because the levels used in meats and sausages Irradiated Food Test Results Submitted to the European Commission, 2007 were very low. Food Categorya Number of Samples Non-irradiated Irradiated – Following this, the Authority, in Not Labelled conjunction with Cork Public Analyst’s Noodles 66 4 Laboratory, carried out a surveillance Goji Berry Products 14 4 study on sausages and burgers available Herbs and Spices 217 5 on the Irish market to verify that food Sauces and Soups 25 0 Seasonings and Stocks 22 2 companies had complied with these Food Supplements 12 1 measures. The survey results will be Coffees and Teas 115 0 published in 2008. Seeds 13 0 Cereals and Bakery Products 7 1 Ionising Radiation of Food Fruit and Vegetables 42 2 Miscellaneous 26 2 The Authority is the competent authority for implementing legislation on irradiated Total 559 21 food in Ireland and is required to report % of total analysed 96% 4% annually to the Commission on checks of a: EU certified testing methods: EN1375 for screening, confirmation by EN1788 the marketplace for compliance with that legislation (Directives 1999/2/EC and 1999/3/EC – S.I. No. 297 of 2000).

Chief Executive’s Review Food Safety Authority of Ireland 15 Annual Report 2007 Year in Review

Novel Food salt of L-5-methyltetrahydrofolic acid PARNUTS (L-5-MTHF-Ca) as a novel food ingredient A food or food ingredient that does not Foods for particular nutritional uses under Article 4 of the Novel Food have a significant history of consumption (PARNUTS) are foods which must fulfill Regulation. EFSA’s safety Opinion (2004) within the EU prior to May 15, 1997 is the particular nutritional requirements of: on the use of L-5-MTHF-Ca in foods considered novel under Regulation (EC) (1) certain categories of persons whose intended for the general population, foods No 258/97. As the Authority is the digestive processes or metabolism are for particular nutritional uses (PARNUTS) competent authority for implementing disturbed; (2) certain categories of and food supplements was central to the novel food legislation in Ireland, it is persons who are in a special physiological Authority’s opinion that the use of this responsible for coordinating the safety condition and who are therefore able to food ingredient did not raise any safety assessment of novel food applications obtain special benefit from controlled concerns. placed through Ireland, as well as consumption of certain substances in reviewing safety assessments carried out foodstuffs; or (3) infants or young children by other EU Member States. Comments Genetically Modified Food in good health. The general provisions or objections on safety assessments As the competent authority for which apply to PARNUTS are set out carried out by other Member States are implementing genetically modified (GM) in the Framework Council Directive formulated following consultation with food legislation in Ireland, the Authority 89/398/EEC (S.I. 579 of 2006). the Authority’s Nutrition and Novel Food routinely surveys the marketplace to Under the Framework Directive, specific Sub-committee. These comments or determine the level of compliance. Of the provisions applicable to certain groups objections are submitted to the European 97 foods tested in 2007, 13 (13%) were of PARNUTS have been, or will be, laid Commission within the 60-day time limit found to contain an EU-authorised GM down in specific legislation, i.e. (1) infant and also notified to the Department soybean ingredient, but at levels below formulae and follow-on formulae; (2) of Health and Children, which has the 0.9% labelling threshold. processed cereal based foods and baby competency for policy matters relating foods for infants and young children; to novel food. As part of its competent authority duties, (3) foods intended for use in energy- the Authority also reviews the safety restricted diets for weight reduction; In 2007, the Authority reviewed seven assessment of GM foods carried out (4) dietary foods for special medical novel food applications and safety by EFSA which, in 2007, totalled five purposes and (5) foods intended to assessments: (1) synthetic lycopene products: 1) 59122 maize; 2) GA21 meet the expenditure of intense muscular ‘Lycovit’; (2) Antarctic krill oil ‘Neptune maize; 3) LLCotton25 cotton; 4) A2704-12 effort, especially for sports people. krill oil’; (3) Morinda citrifolia (Noni) fruit soybean; and 5) LLRICE62 rice. The Under Article 9 of Directive 89/398/EEC, puree and concentrate; (4) ice structuring Authority consults with its GMO Sub- PARNUTS outside these five categories protein; (5) refined echium oil; (6) baobab committee on each application and must be notified to the competent fruit pulp, and (7) glucosamine notifies the Department of Health and authority when they are placed on the hydrochloride from Aspergillus niger. Children, which has competency for Irish market for the first time. Other The Authority also received an policy matters on GM food. specific legislation (e.g. Directive application to evaluate the calcium

16 Food Safety Authority of Ireland Chief Executive’s Review Annual Report 2007 Question 4 What is required to market a food supplement in Ireland? Any food supplement placed on the Irish market for the first time must be notified to the Authority using the food supplement notification form available on the website. One form must be completed for each product, and should be accompanied by copies of the food supplement’s label and any supporting promotional material. It is the responsibility of the food business operator to ensure that the food supplement complies with all the relevant European legislation, including legislation on food supplements, labelling and additives.

19991/21/EC and S.I. No. 64 of 2001 operator must notify the Authority of their Authority will examine the issue and, on foods for special medical purposes) intention to place a food supplement on where necessary, instigate a product also stipulates that products placed on the Irish market for the first time. In 2007, recall or withdrawal. the Irish market for the first time must a total of 1,448 supplements were be notified in order to ensure notified to the Authority. The increase By the end of 2007, the Authority efficient monitoring. in food supplement notifications (from managed 76 food incidents, the same 228 notifications in 2006) can partly be as for 2006. As in 2006, most incidents In 2007, the Authority received 37 attributed to retrospective notifications, related to chemical (41%) followed by notifications under Article 9, 43 which were requested for food microbiological (20%) hazards in 2007. notifications for foods for special supplements which contained substances medical purposes and 68 notifications other than vitamins and minerals. Food Incidents Investigated for foods intended for use in energy- According to Risk, 2007 restricted diets for weight reduction. Microbiological 15 Under the notification procedure, the Food Incidents Foreign body 12 food business operator must submit a Labelling 7 and Alerts Chemical 31 completed notification form (available GM rice 1 The Authority is the national central from the Authority’s website), a label Allergen 4 of the product and any other contact point for information and Other 6 supplementary information to the communications relating to food incidents Authority for assessment. The food and alerts and, as such, operates 24/7 is then assessed for compliance emergency cover. The Authority is also against the relevant legislation. the Irish contact point for the European Rapid Alert System for Food and Feed Food Supplements (RASFF). Directive 2002/46/EC and S.I. No. 506 Food Incidents of 2007 set out requirements for the composition and labelling of food A food incident may arise from, but not supplements. A food supplement is be limited to, a problem identified by a In addition, when a food business regulated by the Authority, unless by food manufacturer, a problem identified initiates a product recall or withdrawal virtue of its composition, concentration, by an official agency through food testing they are required, under General Food or the presence of a medicinal claim, the or investigative work, or because of Law (Regulation (EC) No 178/2002), to product is considered a medicine, and information received from enforcement notify the Authority. Twenty nine such is therefore under the remit of the Irish agencies in other countries. In the event notifications were received in 2007. Medicines Board. Under the food of a food incident, the Authority’s main A further 73 minor food incidents supplements legislation, a food business priority is consumers’ health. The were also investigated by the Authority.

Chief Executive’s Review Food Safety Authority of Ireland 17 Annual Report 2007 Year in Review

National Food Alerts Audit Activity For the management of some food incidents, the Authority deems it Investigations necessary to issue a national food alert During 2007, the Authority concluded in order to convey information on a food a major investigation which resulted hazard. National alerts are classified in in securing, in the District Court, a two categories: a category I alert (action prosecution against a food business required) is issued where there is an operation for breaches of food legislation. identified risk to consumers and action The company in question was convicted is required to be taken; a category II alert Withdrawal and Recall Seminar on all charges. The breaches related to The Authority hosted a seminar in 2007 (for information) is issued in order to pass applying a fraudulent veterinary control to outline the specific actions required on information relating to food safety, by food businesses in the event of a food label to a consignment of beef cheek but not detailing or requiring any action safety issue relating to food products. meat and also falsifying commercial to be taken. The seminar provided specific details documentation accompanying it. and practical advice on how to manage The Authority is also conducting other food alerts and recalls. In 2007, the Authority issued three category I alerts and six category II alerts. investigations regarding non-compliance Pictured at the withdrawal and recall with food law which may result in legal seminar are Dr Mary Friel, FSAI and These included alerts on Salmonella in action being taken. Mr Joe Dunne, Kerry Foods. ready-to-eat foods (bagged salads and houmous), wire in biscuits, glass in pasta sauce, and high levels of gluten in a Focused Audits breakfast cereal marketed as ‘gluten free’. Detailed legislative requirements are in place to ensure specified risk material RASFF Food Alerts (SRM) does not enter the food chain. The Rapid Alert System for Food and Feed SRM is prohibited from entering the (RASFF) is a notification system managed food chain due to the possible risk of by the European Commission to exchange the transmission of Bovine Spongiform information between Member States on Encephalopathy (BSE). Official controls hazards identified in food and feed. ‘Alert to ensure compliance with this legislation notifications’ were issued where a food are carried out by the official agencies which may pose a risk to health had been working under service contract to the placed on the market, and ‘information Authority. In 2007, the Authority carried notifications’ were issued where a out a series of audits to ensure problem was identified with a food, but compliance with these legislative it had not been placed on the market. requirements. In general, these audits found a high level of compliance, and In 2007, a total of 2,997 notifications official agency inspectors conducted Vitamin D Report were issued through RASFF; 977 of which follow-up inspections to ensure corrective The Authority published a report entitled; were ‘alert notifications’. Eleven RASFF action was put in place where necessary. ‘Recommendations for a National Policy notifications were for foods which had During a number of audits non- on Vitamin D Supplementation for Infants originated from Ireland. As RASFF’s Irish compliances were detected, which in Ireland.’ The report recommends the implementation of a national policy of food contact point, the Authority issued resulted in Prohibition Orders being vitamin D supplementation among infants 24 notifications (20 RASFF alerts and four issued under the FSAI Act by inspectors aged 0-12 months in Ireland. This follows information notifications) regarding food from the official agency concerned. To a review undertaken by the Authority’s products that had been distributed to or ensure compliance with relevant SRM Scientific Committee which highlights the re-emergence of rickets in infants from Ireland. legislation, follow-up inspections were in Ireland. carried out before the Prohibition Order was lifted.

The Authority continues to carry out audits to determine compliance with food law. Audits to assess compliance with various aspects of food labelling and traceability were conducted.

18 Food Safety Authority of Ireland Chief Executive’s Review Annual Report 2007 The Authority, working with authorised officers from official agencies, audited Food Surveillance food business operations to determine Surveillance is an important part of the food inspection service, and the Authority compliance with European and national continually monitors the safety of food in the Irish food chain in association with official legislation. Reports are issued to food agencies and associated laboratories. During 2007, routine and targeted examination of business operators following each audit a range of foodstuffs was conducted in order to check for microbiological and chemical and are copied to the official agency contamination, and to assess levels of compliance with legislation. concerned to ensure appropriate corrective action is put in place. National Microbiological Surveillance Programme

An audit was also conducted in The National Microbiological Surveillance Programme, which requires collaboration laboratories carrying out official controls between the Authority and the HSE, continued in 2007. which confirmed that resources, which had been allocated to the laboratories, Sampling Plan for the National Microbiological Surveillance Programme, 2007 had been put in place. These newly Period Topic Microbiological Parameters created posts had been provided for January – April Microbiological quality of Escherichia coli in the years following the establishment ice for cooling drinks Enterococci Coliforms of the Authority. May – August Microbiological safety of Salmonella spp. unpasteurised fruit and Listeria monocytogenes Food and Veterinary Office vegetable juices E. coli O157 (including smoothies) Missions September – December Microbiological safety E. coli Each year, the European Commission’s and quality of bottled water Coliforms Enterococci Food and Veterinary Office (FVO) Pseudomonas aeruginosa conducts a series of missions to Member Aerobic colony count (22 and 37ºC) States and third countries to ensure Microbiological quality of ice for cooling drinks that European legislation has been This survey examined the microbiological quality of ice used for cooling drinks. transposed, and that its requirements Environmental health officers collected samples from public houses, restaurants, are met by food business operators take-aways, cafés, hotels and any other premises serving drinks cooled by the addition and by food control authorities alike. of ice. Samples were analysed for Escherichia coli (n=1,091), enterococci (n=1,045) The Authority is actively involved in and coliforms (n=1,091). the preparation for missions and is also accompanies each relevant FVO team E. coli, enterococci and coliforms were detected in 2.0%, 4.5% and 24.8% of ice during their audit. During 2007, a ‘Country samples respectively. An objective of this survey was to compare the findings with that Profile Mission’, which is a desk top audit, of the 2002 national survey on the microbiological quality of ice used for cooling drinks. was carried out in Ireland. The aim was In the 2002 survey, of the 580 samples collected, E. coli was detected in 5% and to present the latest information available coliforms in 29.5%. to the FVO on how control systems are organised in the country. Information Microbiological safety of unpasteurised fruit and vegetable juices (including in the country profile is compiled from smoothies) recent submissions from the Irish This survey examined the microbiological safety of unpasteurised fruit and vegetable authorities on how controls are organised juices (including smoothies) on retail sale in Ireland. Samples were tested for and on how results from recent missions Salmonella spp. (n=808), Listeria monocytogenes (n=808), E. coli (n=808) and have been closed out. This mission was E. coli O157 (n=436). also carried out in preparation for the general audit which is scheduled to be Salmonella spp., L. monocytogenes and E. coli O157 were not detected in any sample; carried out in Ireland by the FVO in 2008. while, E. coli was detected at satisfactory, acceptable or unsatisfactory levels in 99.4%, 0.4% and 0.2% of samples respectively. These findings show that all samples tested comply with the microbiological criteria specified in Commission Regulation (EC) No 2073/2005 for Salmonella spp. and L. monocytogenes.

Chief Executive’s Review Food Safety Authority of Ireland 19 Annual Report 2007 Year in Review

Microbiological safety and quality (17/188) of spring water samples In 2007, 13,446 food samples were of bottled water and 5.5% (18/326) of natural mineral sampled and analysed for a total of The aim of this study was to investigate water samples did not meet legal 82,857 tests. This represented a 5% compliance of bottled waters on retail microbiological standards whilst 8.4% decrease on the number of samples sale in Ireland with the microbiological (28/332) of other water samples and analysed in 2006 (14,223). As with criteria laid down in legislation (S.I. No. 5.7% (6/106) of uncategorised samples previous years, the majority of samples 225 of 2007 as amended). The three were unsatisfactory compared to (69%) were taken under the routine types of bottled waters defined in the guideline criteria. sampling programme, followed by those legislation were sampled, i.e. natural taken for surveys (26%). Complaint mineral water, spring water and Routine and Complaint samples accounted for just 4% of other waters. Microbiology Samples samples, down from 5% in 2006.

1.0% (10/960) of samples contained Under the official food control Using a European Commission E. coli, the primary indicator of faecal programme, samples taken from HSE- classification system, food samples contamination in water and 0.2% (2/955) supervised premises for microbiological were classified into 21 different food of samples contained enterococci, also analysis are submitted to one of seven categories. As with previous years ‘meat an indicator of faecal contamination. official food microbiology laboratories and meat products, game and poultry’ These samples were considered unfit (OFMLs). Samples are categorised under and ‘prepared dishes’ continued to be for human consumption. 0.8% (8/955) three categories: routine, survey or the most highly sampled food categories. of samples contained the opportunistic complaint. Survey samples include those This pattern was observed in both routine pathogen P. aeruginosa that rarely causes taken for the National Microbiological and complaint samples. illness in healthy individuals but may Surveillance Programme and those taken be associated with hospital acquired for local surveys particular to HSE regions. infections. 6.3% (60/960) of samples Samples are analysed for a wide range of contained coliforms whose presence foodborne bacteria, and remedial action indicates possible faecal contamination of is taken by environmental health officers the source water or possible poor hygiene for samples with an unsatisfactory or in the bottling process. 7.2% (69/952) of unacceptable outcome. This may include samples analysed for the four parameters taking further samples, inspecting the were found to not meet legal standards establishment to identify possible hygiene or were unsatisfactory compared to deficiencies, or recalling a product. guideline criteria. The breakdown by sample type was as follows: 9.0%

20 Food Safety Authority of Ireland Chief Executive’s Review Annual Report 2007 Question 5 How can I make a complaint in relation to food?

People have the right to make a formal complaint if they are not satisfied with the standard of hygiene in a restaurant, shop or other food outlet, or if they have eaten or purchased food that they consider to be unsafe. There are three ways to make a formal complaint: 1. Consumers can make a complaint to the Authority by telephoning the Advice Line, or by filling in the ‘make a complaint’ form on the website. Details of the complaint will then be given to environmental health officers, who investigate on behalf of the Authority. 2. Consumers can directly contact the environmental health office in the area where the food was bought or where the food premises is located – contact details are listed on the ‘make a complaint about food safety’ section of the website. 3. Consumers can complain directly to the store, restaurant or manufacturer.

EU EU Percentage ofSamples Category Category Routine Complaint Analysis of Samples by OFMLs, Code (n=9,289) (n=491) 2007

1 Dairy Products 8.18 8.55 100% 95.90 96.90 2 Egg and Egg Products 5.67 3.87 Routine 3 Meat and Meat Products, Game and Poultry 32.38 43.18 90% (n=39,423) 4 Fish, Shellfish and Molluscs 5.73 6.11 80% Complaint 5 Fats and Oils 0.1 0.00 (n=1,60)

6 Soups, Broths and Sauces 3.61 7.13 70% 7 Cereals and Bakery Products 4.42 4.48 8 Fruit and Vegetables 3.18 3.46 60% 9 Herbs and Spices 0.19 5.91 100 50% 10 Non-alcoholic Beverages 2.49 4.07 90 11 Wine 0.00 0.00 40% 12 Alcoholic Beverages (other than wine) 0.00 0.00 80 13 Ices and Desserts 1.67 0.81 30% 14 Cocoa and Cocoa Preparations, Coffee and Tea 0.01 0.00 70 15 Confectionery 0.12 1.02 20% 60 16 Nuts and Nut Products, Snacks 0.03 0.20 10% 17 Prepared Dishes 28.73 8.35 2.60 1.60 50 1.50 1.40 0.03 0 18 Foodstuffs Intended for Special Nutritional Uses 0.56 1.02 0% 19 Additives 0.00 0.00 Satisfactory Acceptable Unsatisfactory Unacceptable 40 20 Materials and Articles Intended to Come into Contact with Foodstuffs 0.03 0.00 30 21 Others 2.9 1.83 Indicator Organisms 20 Total 100 100 Analysis of ready-to-eat foods for levels of 10 Routine and Complaint Sample Results indicator organisms (Enterobactericaeae and E. coli) is generally undertaken to 0 A total of 64,280 tests were carried out on routine samples and 2,722 on complaint A B C D samples. Where possible, results where categorised according to the limits specified highlight problems such as the possible in Regulation (EC) No 2073/2005 or, in the absence of a legal limit, according to the presence of pathogens, poor hygiene Authority’s Guidance Note No. 3 on microbiological guidelines for ready-to-eat food. practices and poor process control. Similar to 2006, the majority of results were categorised as satisfactory. 1.4% of routine and complaint samples were found to be unsatisfactory for E. coli and 9.4% unsatisfactory for Enterobactericaeae. This was similar to 2006 results.

Chief Executive’s Review Food Safety Authority of Ireland 21 Annual Report 2007 Year in Review

Categorisation of Routine and Complaint Tests Results by Organism Organism Indicators/ Total Test Microbiological Statusb Pathogens Results Categoriseda Satisfactory Acceptable Unsatisfactory Unacceptable

Enterobacteriaceae Indicators 4,377 71.24 19.33 9.44 N/A Escherichia coli (total) 6,856 96.89 1.71 1.40 N/A Salmonella spp. 6,501 99.98 N/A N/A 0.02 Campylobacter spp. 849 100.00 N/A N/A 0.00 Escherichia coli O157 and other VTEC 57 100.00 N/A N/A 0.00 Listeria monocytogenes Pathogens 6,505 99.97 N/A N/A 0.03 Coagulase-positive staphylococci 6,863 98.11 0.93 0.00 0.06 Clostridium perfringens 5,716 99.81 0.10 0.09 0.00 Bacillus cereus and other pathogenic Bacillus spp. 3,306 98.79 0.79 0.30 0.12

Total 41,030 95.96 2.58 1.28 0.03 a: Results where categorised either according to the limits specified in – The ‘acceptable’ category means acceptable according to the limits specified Regulation (EC) No 2073/2005 or, in the absence of a legal limit, according in GN No. 3 to the Authority’s Guidance Note No. 3 on microbiological guidelines for – The ‘unsatisfactory’ category means unsatisfactory according to the limits ready-to-eat food (GN No. 3) specified in GN No. 3 b: For each of the four categories the following applies: – The ‘unacceptable’ category means unsatisfactory according to the limits – The ‘satisfactory’ category means satisfactory according to the limits specified in Regulation (EC) No 2073/2005 or unacceptable/potentially specified in Regulation (EC) No 2073/2005 or those specified in GN No. 3 hazardous according to the limits in GN No. 3 N/A:Not applicable

Pathogens Bacillus spp.. These included two soups, from 0.05 – 2.15 ng/kg WHO TEQ whole In Ireland, the four most significant a beef pie and a sample of rice. weight, which can be compared with the foodborne pathogens, in terms of the maximum level of 8 ng WHO TEQ/kg number of reported human cases and/or Overall, the microbiological safety of whole weight for the sum of PCDDs, severity of illness, are Campylobacter routine and complaint samples was very PCDFs and dioxin-like PCBs. spp., Salmonella spp., E. coli O157 and good with just 1.3% of samples being other verocytotoxigenic E. coli (VTEC), and classified as unsatisfactory or Results of this study are in line with L. monocytogenes. During 2007, none of unacceptable. those from previous studies by the the routine and complaint samples were Authority on PCDD and PCDF levels in found to contain Campylobacter spp. Targeted Chemical Surveillance fish (and also in meat, milk and eggs) and indicate relatively low levels of these or E. coli O157 and other VTEC (i.e. all Each year, the Authority carries out contaminants in fishery produce available samples were satisfactory). Only one targeted surveillance projects for in the Irish marketplace. sample was found to contain Salmonella chemicals in specific foodstuffs. In 2007, spp.. This was a cooked chicken sample the Authority, in collaboration with the taken as part of the routine sampling Marine Institute and Bord Iascaigh Mhara Local Authorities programme. The isolate was typed and (BIM), carried out a surveillance study of Local authority veterinary inspectors found to be Salmonella Goldcoast. Two levels of dioxins (PCDDs), furans (PCDFs), collected nearly 4,800 samples for samples were found to contain L. polychlorinated biphenyls (PCBs), and analysis, including microbiological monocytogens at unacceptable levels (i.e. brominated flame retardants, specifically analysis, veterinary residues and swab 8 in excess of 100 cfu/g ). These were a polybrominated diphenylethers (PBDEs) analysis. In total, 2,447 samples were rice salad with 300 cfu/g and a sample and hexabromocyclododecane (HBCD), taken from slaughterhouses (of which 651 of chicken fillet pieces with 480 cfu/g. in a variety of fish species and fishery were taken for veterinary residue analysis) products available on the Irish market, and 2,328 samples from small meat Routine and complaint samples were also including fresh and processed products. manufacturing plants. Upon analysis, analysed for pathogens which cause less approximately 90% of the slaughterhouse frequently reported and/or less severe The study showed that levels of PCDDs, samples and 92% of the small meat illness. Four routine samples were found PCDFs and PCBs in Irish fish and fishery manufacturing plant samples were to be unsatisfactory (i.e. greater than products available on the Irish market satisfactory. The 651 samples taken from or equal to 10,000 cfu/g) for coagulase- were well below existing EC legal limits slaughterhouses for analysis for residues positive staphylococci. These were two for these contaminants, as laid down of veterinary medicines were taken as cooked chicken samples, a cooked pork in Commission Regulation (EC) No part of the national residues control sample and one cream cake. Four routine 466/2001. The upper-bound mean levels programme. samples were unsatisfactory (i.e. greater of PCDDs, PCDFs and dioxin-like PCBs than or equal to 100,000 cfu/g) for expressed as total WHO-TEQs9 ranged 8 cfu/g = colony forming units per gram 9 World Health Organization – Toxic Equivalent

22 Food Safety Authority of Ireland Chief Executive’s Review Annual Report 2007 Local Authority Samples, 2007

1400 Satisfactory 1,248 Unsatisfactory 1200

1000

850 800 1400 World Seafood Congress The World Seafood Congress, which is 600 1200 the leading seafood science event in the 476 world, was co-hosted by the Authority, 400 Bord Iascaigh Mhara (BIM) and Enterprise 1000 289 297 Ireland in 2007. The congress was opened 257 by Minister for Agriculture, Fisheries and 200 160 Food, Mary Coughlan, T.D. Some 72 800 80 94 70 50 53 speakers addressed a wide variety of 34 26 23 38 6 20 5 15 topics associated with seafood. These 0 600 Microbiology Water Carcass Environmental Other* Microbiology Water Environmental Other Other** included safety, nutrition, the sustainable Samples Swabs Swabs Samples Swabs Swabs exploitation of the oceans and innovation SLAUGHTER HOUSES STAND ALONE MEAT PLANTS in product development. 400 * Excludes 31 undesignated samples Pictured at the congress are (l-r): Minister ** Excludes 2 undesignated samples John Browne, T.D., Mr Donal Maguire, 200 BIM and Mr Alan Reilly, FSAI. Local authority veterinary officers also took 57 samples for Trichinella testing and 76 samples for nitrate/nitrite testing. 0 A B C D E F G H I J Cork County Council operates a veterinary food safety laboratory where samples are regularly sent by other local authorities. In excess of 4,300 samples were analysed for research into Campylobacter, verotoxigenic E. coli, antimicrobial resistance, and Yersinia enterocolitica. The laboratory also analysed 88 samples under special investigation programmes.

Environmental Health Officers Environmental health officers take samples from establishments under their supervision to support inspection activity, for surveys, and as part of the regional sampling plans. Approximately 18,400 routine samples were taken for microbiological (67%) and chemical/physical (33%) analysis. While infringements may not necessarily warrant the serving of an Enforcement Order, each infringement is written up in the environmental Codex Alimentarius Seminar health officer’s report and corrective action is required. The Authority hosted a seminar on the functioning of the Codex Alimentarius Public Analyst’s Laboratories Commission in Dublin Castle in 2007. The seminar was addressed by a range The HSE operates three public analyst’s laboratories located in Cork, Dublin and of top level speakers from the Food Galway. Under service contract to the Authority, the laboratories have responsibility and Agriculture Organization, the World Trade Organization and the European for physical and chemical analysis of food and food related samples. Commission. Delegates included relevant policy and enforcement officials, together Samples from programmed surveys and complaints are submitted to the laboratories with key regulatory compliance personnel by the environmental health service. Complaint samples are treated with urgency drawn from a diverse range of Irish food to ensure protection of public health, as food complaints can be indicative of wider companies and organisations. contamination in the food chain. The comprehensive food chemical analytical Pictured at the Codex Alimentarius categories comprise allergens, contaminants, food contact materials, additives, and seminar are (l-r): Ms Gretchen Stanton, nutritional and quality components. Contaminants tested in foodstuffs are categorised World Trade Organization; Mr Brendan Smith, T.D., Department of Agriculture, into ‘naturally occurring’, ‘environmental chemical’, and ‘contaminants resulting from Fisheries and Food; Mr Kazuaki the processing of food’. The laboratories also provide an analytical service to food Miyagishima, Codex Alimentarius manufacturers requiring a ‘Certificate of Free Sale’ for export of foodstuffs outside and Mr Alan Reilly, FSAI. the EU.

Chief Executive’s Review Food Safety Authority of Ireland 23 Annual Report 2007 Year in Review

Question 6 What sort of training do I need to work in a food business? Anyone who works in a food business or food environment is required, by law, to be trained and/or supervised in relation to best hygiene practice. This is stipulated under the hygiene of foodstuffs legislation. The responsibility for supervision and training lies with the proprietor of the food business. The Authority has produced a booklet – ‘Food Safety Training: A Legal Requirement for Everyone in the Food Industry’ – to assist food business operators in choosing suitable training courses for their staff. The Authority has also produced guides to food safety training (Levels 1-3) which enable food business operators to develop their own training programmes for staff with various levels of experience, from new staff through to management.

In 2007, over 9,000 food samples on residues, organic environmental Samples Submitted to Public were tested by the three laboratories; contaminants, food contact material Analyst’s Laboratories, 2007 73% submitted to the laboratories by and authenticity. Samples deemed Type Number environmental health officers under unsatisfactory included those with Routine Samples 6,621 defined yearly routine sampling unacceptable levels of contaminants Complaint Samples programmes. Other samples analysed (process and other naturally occurring (submitted by environmental health officers) 521 by the laboratories include complaint contaminants) and additives, and samples Complaint Samples (direct from the public) 38 Samples Analysed for Export 285 samples, follow-up samples and samples that breached labelling legislation. Follow-up Samples 151 from industry. Analysis was carried out to Quality Control/Proficiency Test Samples 332 ensure compliance with food legislation Other 1,115 Total 9,063

Routine Food Analysis carried out by Public Analyst’s Laboratories, 2007 Analyte* Number Analysed Number Unsatisfactory % Unsatisfactory

Additives 1,940 91 4.7% Allergens 447 17 3.8% Authenticity 30 0 0.0% Complaints 716 411 57.4% Composition/Quality 1,337 65 4.9% Export Certificates 356 2 0.6% Food Contact Materials 236 0 0.0% GMOs 64 1 1.6% Inorganic Contaminants 2,133 10 0.5% Irradiation 512 3 0.6% Labelling 656 176 26.8% Naturally Occurring Contaminants: Mycotoxins 1,062 11 1.0% Naturally Occurring Contaminants: Other 528 24 4.5% Naturally Occurring Contaminants: Phycotoxins 79 0 0.0% Nutritional 1,006 16 1.6% Organic Environmental Contaminants 63 0 0.0% Process Contaminants 597 48 8.0% Residues 52 0 0.0% Total 11,814 875 7.4%

*Multiple analysis may be performed on one sample

24 Food Safety Authority of Ireland Chief Executive’s Review Annual Report 2007 Shellfish Biotoxin Monitoring The status of a production area depends on the result of the last sample for each Programme species in that area. If the sample is positive for toxins, then the area is assigned a The Marine Institute is the National ‘closed’ status. The area will then need two clear results, a minimum of 48 hours apart, Reference Laboratory in Ireland for in order for it to return to an ‘open’ status. With the first of these two clear samples, the biotoxins in shellfish and carries out area is assigned a ‘closed pending’ status. This means a sample taken from a site has shellfish biotoxin monitoring analysis, tested negative for the presence of biotoxins, but is awaiting the results of the second under service contract to the Authority. sample before production can commence or resume. Analysis is carried out on shellfish flesh samples (for biotoxins) and water samples Number of Samples Resulting in ‘Open’, ‘Closed Pending’ and ‘Closed’ (for phytoplankton) from harvesting areas Status by Region, 2007 around the country. Tests are carried 500 out to detect the presence of toxins and for the various species of marine 443 phytoplankton responsible for the 400 intoxication of the shellfish. The Shellfish 376 356 Biotoxin Monitoring Programme covers the full range of toxins required by legislation, including diarrhetic shellfish 300 poisoning, paralytic shellfish poisoning 240 and azaspiracid shellfish poisoning toxins. In 2007, 2,159 samples were tested for 200 biotoxins, the majority of which were blue 122 110 mussels; 64%, compared to 68% in 2006. 100 101 100 88 81

Species Tested Under the Shellfish 41 24 20 11 14 14 Biotoxin Monitoring Programme, 2007 8 1117 g g g g g g g g n n n n n n n n d d d d 0 d n n n n n n n n e e e e e e e e e e e e e i i i i i i i i s s s s Common Name Number Tested s p p p p p p p p d d d d d d d d o o o o o l l l l l O O O O O O O O n n n n n n n n e e e e e e e e C C C C C P P P P P P P P

Blue Mussels 1,387 d d d d d d d d e e e e e e e e s s s s s s s Pacific Oyster 587 s o o o o o o o o l l l l l l l l C C C C C C C Razor Fish 46 C

Native Oyster 42 EAST NORTH SOUTH SOUTH SOUTH WEST WEST NORTH WEST SOUTH Cockles 33 WEST EAST WEST WEST WEST 500 Manila Clam 29 Surf Clam 29 Arched Razor Shell 6 Total 2,159 400

300 Chief Executive’s Review Food Safety Authority of Ireland 25 Annual Report 2007

200

100

0 A B C D E F G H Year in Review

The Marine Institute manages the Monitoring programmes are in place decisions of the Management Cell of the for food of plant origin (including fruit, Molluscan Shellfish Safety Committee. vegetables and cereals) and food of The Management Cell was developed animal origin (meat, milk, honey and dairy to proactively manage the risk presented produce). PCS officers collect samples by marine biotoxins in non-routine of food of plant origin, while DAFF dairy situations. In 2007, there was a marked and veterinary inspectors carry out the decline in the number of Management sampling of food of animal origin. Cell decisions required, as compared to 2006. Only 29 decisions were recorded In 2007, the PCS tested 1,426 samples FAO/ WHO Guidelines on in 2007, 75% of which related to blue for various pesticide residues. Sixty five Powdered Infant Formula percent of samples were categorised as New guidelines on preparing powdered mussels in the South West. By fruit and vegetables, 28% food of animal infant formula were launched at the comparison, in 2006, 283 Management 60th World Health Assembly in Geneva Cell decisions were required, and 160 origin and 7% cereals. Forty five percent in 2007. The Authority was involved in decisions were required in 2005. of all samples tested were of Irish origin. the development of the content and the Ninety eight percent of samples were production of the guidelines. Through In addition to the Shellfish Biotoxin tested as part of a routine programme, successful collaboration with the World Health Organization (WHO), and the Food Monitoring Programme, the Marine 1% were targeted samples, and the and Agriculture Organization (FAO), Institute analysed a further 14,838 food remainder either complaint or statutory the new guidelines outline the safe or food-related samples: 58% of these samples. Statutory samples are follow-up preparation, storage and handling were routine and 42% non-routine. The samples taken following non-compliance. of powdered infant formula. majority of samples (85%) were shellfish, Pictured at the 60th World Assembly 6% were finfish and the remaining 9% were Based on defined limits set for pesticides, in Geneva where the guidelines were water samples. Over 68,500 tests were 2.4% (34/1,426) of samples exceeded launched are (l-r): Dr Jenny Bishop, the MRL for one or more pesticide; WHO and Dr Judith O’Connor, FSAI. carried out on these samples. the same percentage as recorded in Pesticide Control Service 2006. However, none of these samples exceeded the MRL by a level that would The DAFF Pesticide Control Service be deemed a potential health risk to (PCS) is responsible for monitoring consumers. All but one sample, a targeted pesticide residues in foodstuffs, both spinach sample from Ireland, were imported and domestic. Each year, a taken as part of the routine sampling sampling programme is agreed between programme. All 34 samples were fruit the PCS and the Authority, derived from and vegetables. previous analytical results and food consumption patterns in Ireland. Residues of 22 different pesticides were detected at limits over their MRL. When maximum residue limits (MRLs) Carbendazim was the most frequently are exceeded, PCS officers may remove EFSA Executive Director detected pesticide which exceeded its the product concerned from the market Visits Authority MRL, and was detected in six separate The Executive Director of European Food and destroy it. A dietary intake fruit and vegetable samples. Safety Authority (EFSA), Ms Catherine calculation is carried out, to determine Geslain-Lanéelle, visited the Authority in whether the intake has exceeded the 2007. Ms Geslain-Lanéelle addressed all acceptable daily intake (ADI) or the acute staff in the Authority and gave an outline reference dose (ARfD), and to determine of how EFSA works and cooperates with national agencies in Member States. if the level presents a risk to consumers, both adults and children. The results of Pictured with the senior management team at the Authority are (l-r): Dr Brian these evaluations are provided to and Redahan, FSAI; Mr Alan Reilly, FSAI; independently verified by the Authority. Ms Catherine Geslain-Lanéelle, EFSA; In the event that levels of residues Dr John O’Brien, FSAI and Mr Raymond detected in food are considered to be Ellard, FSAI. potentially harmful to the consumer, a food alert will be issued by the Authority.

26 Food Safety Authority of Ireland Chief Executive’s Review Annual Report 2007 and contained residues of nicarbazin, a Samples Analysed by the Pesticide Control Service, 2007 feed additive authorised for use in poultry 450 production. Based on a risk assessment, both the Authority and DAFF were 391 400 satisfied that the presence of this additive did not pose a specific risk to consumers. 350 For the remaining 10 positive samples,

300 nine contained authorised veterinary medicines above the permitted maximum 249 250 residue level, while one sample of wild game origin contained lead above the 200 192 175 permitted level.

150 Additional sampling and analysis for

100 88 residues is carried out on produce 74 59 of animal origin imported from third 50 40 50 34 28 countries when it enters the EU for 15 15 8 4 4 the first time through an Irish border r r r y a e K e K e n n n d d 0 d l l i e e e i c c c n n n U U a w w i inspection post. Seventy two samples a h h h h t n n r a a a t t t o o I p l l l f a a C n n e e e O O O S r r A r r r

k k I F F I I were taken from consignments imported h n n t U U u

o directly into Ireland, but no samples were S CEREALS FRUIT AND VEGETABLES FOODS OF positive. ANIMAL ORIGIN Central Meat Control Laboratory Pesticides which Exceeded MRL in National Residue Monitoring The DAFF Central Meat Control Foodstuffs, 2007 450 Programme Laboratory (CMCL) conducts analysis Pesticide Number of Times Analysis was carried out on over on meat and meat products, and water Pesticide Exceeded MRL 400 30,000 samples under the national samples taken by DAFF inspectors, to Carbendazim 6 residue control programme for residues verify compliance with EU microbiological 350 Fenitrothion 5 of veterinary medicines. This programme and chemical standards from DAFF- Methomyl 3 is largely implemented by DAFF under supervised meat plants. Nearly 20,000 300 Captan 2 service contract to the Authority, along samples were analysed, the majority Dimethoate 2 250 Ethion 2 with the SFPA, the Marine Institute and (72%) for residues of veterinary medicines Omethoate 2 the local authorities. Samples taken under the National Residue Control Plan. 200 Carbaryl 1 included targeted and suspect samples Chlorfenvinphos 1 from domestic food-producing animals The CMCL carried out microbiological 150 Chlorothalonil 1 and food of animal origin, and from food testing on 1,345 meat and meat product 100 Chlorpyrifos 1 products imported from third countries. samples from meat establishments Deltamethrin 1 Samples were tested for residues of supervised by DAFF veterinary inspectors. Demeton-s-me-sulfone 1 50 veterinary medicines that are broadly Eight percent of these samples Dicofol 1 (107 samples) were classified as 0 Diphenylamine 1 divided into three categories: banned unsatisfactory, the majority for high A B C D E F G H I J K L M N O P Imazalil 1 substances; authorised veterinary total viable counts. A total of 389 water Prochloraz 1 medicines; and environmental Procymidone 1 contaminants. samples were tested, of which 8% (33 Propyzamide 1 samples) were unsatisfactory. A further Pymetrozine 1 Overall, 0.08% (24/30,409) of samples 3,436 samples (3,375 porcine and 61 Thiabendazole 1 contained residues above the permitted equine) were tested for Trichinella and Thiophanate-methyl 1 levels, representing a 50% decrease in the all were satisfactory. Of the 215 ham and Total 37 percentage of positives detected in 2006 bacon samples tested for nitrate/nitrite (0.17%) and continuing a trend of low levels, 15% exceeded their specified limit. levels of residues in Irish-produced food (0.2% in 2005, and 0.39% in 2004 and 2003). Fourteen of the 24 positive samples were taken in the poultry sector

Chief Executive’s Review Food Safety Authority of Ireland 27 Annual Report 2007 Year in Review

Question 7 Should the country of origin of beef be listed on a restaurant’s menu? Irish legislation requires that information on the country of origin of beef that is cooked or otherwise prepared in restaurants, cafes, take-aways etc., must be made available to the consumer. This can be done by way of a notice in the restaurant (e.g. blackboard) or by listing the country of origin on the menu. The information given must include where the animal was born, reared and slaughtered and must be given for all sources, i.e. if beef is from Brazil and Ireland then the country of origin information for both must be displayed.

Central Veterinary Research samples and 453 water samples The results revealed a good level of Laboratory underwent microbiological analysis. compliance in hospitals, retail shops and The DAFF Central Veterinary Research All of the milk samples were satisfactory, women’s magazines, but a poor level of Laboratory provides laboratory support however, 1.5% of water samples were compliance for advertisements placed (bacteriology, parasitology, pathology and unsatisfactory: four samples were positive in specialist publications and for leaflets virology) for national disease eradication for coliforms and three samples were aimed at health professionals. The survey programmes. Of the 329 samples taken positive for E. coli. also highlighted difficulties in assessing from table egg layer hatcheries for some aspects of the Regulations due to analysis for Salmonella Thyphimurium Infant and Follow-on Formulae their subjective nature. Consequently, and S. Enteritidis, only two samples Survey the Authority recommended that manufacturers amend some of their were designated unsatisfactory. In May, the Authority published the information leaflets, advertisements results of its survey which sought to in specialist publications and websites, Border Inspection Posts determine the level of compliance with and only provide health care professionals legal requirements for the marketing As part of the inspection of consignments with information on request (as required of breast milk substitutes, particularly: from third countries at border inspection by legislation). It was also recommended advertising; marketing practices; and posts, 107 samples were taken for that further investigation be made on the provision of information to health analysis. Samples included beef, fish, consumers’ knowledge regarding the professionals and to mothers/mothers- honey and poultry meat. Tests ranged difference between infant formulae to-be. from microbiological analysis to checks and follow-on formulae. for levels of histamine, arsenic, lead, During the course of the survey, organochlorine and residues of veterinary key staff in 21 maternity units and three medicines. Samples were analysed by children’s hospitals were interviewed by Foodborne Illness various DAFF laboratories, depending questionnaire regarding the interaction Surveillance on the analysis required. One sample between the infant formulae In Ireland, medical practitioners was reported as being unsatisfactory manufacturing industry and hospitals. and clinical directors of diagnostic when analysed for the presence of Advertisements placed in women’s laboratories have a statutory streptomycin. magazines and specialist publications responsibility to report cases of infectious were reviewed, the display of infant disease on a weekly basis10. The Health Waterford Regional Veterinary formulae and follow-on formulae in retail Protection Surveillance Centre (HPSC) Laboratory shops was examined and the websites is the body responsible for collating, The DAFF Regional Veterinary Laboratory of infant formulae manufacturers were analysing and reporting on these in Waterford provides services for testing checked for compliance. notifications. liquid milk and water from dairy and meat export establishments. In total, 164 milk 10 Infectious Diseases Regulations, 1981 (as amended)

28 Food Safety Authority of Ireland Chief Executive’s Review Annual Report 2007 The Authority works closely with the Acute Infectious Gastroenteritis Noroviral Infection HPSC regarding infectious diseases that The vast majority of acute infectious Norovirus is extremely contagious may be transmitted by food or water, and gastroenteritis cases were caused by and so large outbreaks are common in in 2007, the five most frequently reported rotavirus (2,326), of which 77% were hospitals, nursing homes, schools and were: acute infectious gastroenteritis, children less than two years of age. cruise ships. The virus spreads easily from Campylobacter infection, noroviral As rotavirus is usually transmitted by the person-to-person, as both faeces and infection, cryptosporidiosis and faecal-oral route, poor personal hygiene vomit of an infected person contain the salmonellosis. contributes to its spread. Those caring virus particles. Therefore, good personal for young children should always wash hygiene is essential in preventing the Notifications of Infectious Diseases their hands after changing nappies, spread of infection. In 2007, none of the with the Potential to be Transmitted while infected food handlers can easily 111 norovirus outbreaks were suspected by Food or Water, 2007a contaminate ready-to-eat food if good to be foodborne. b Disease Notifications personal hygiene is not observed. Acute Infectious Gastroenteritis 2,520 Cryptosporidiosis Bacillus cereus 0 Campylobacter Infection Botulism 0 There was a marked increase in Brucellosis 28 Campylobacter is the most frequently cryptosporidiosis cases in 2007, with 609 Campylobacter Infection 1,891 reported bacterial foodborne illness in cases reported compared to 367 in 2006. Cholera 0 Clostridium perfringens (type A) Ireland, with over four times more cases This was due to a large cryptosporidiosis Foodborne Disease 0 reported than Salmonella, and nearly outbreak in Galway, for which 242 cases nv Creutzfeldt Jakob Disease 0 10 times as many cases as were reported. The outbreak, linked to Cryptosporidiosis 609 enterohaemorrhagic E. coli. As raw contaminated drinking water, resulted Echinococcosis 0 poultry is an important source of in a boil water notice being issued on Enterohaemorrhagic Escherichia coli 192 Giardiasis 62 Campylobacter, care should be taken the water supply, which lasted a number Hepatitis A (Acute) 32 to fully cook poultry, and to avoid cross- of months in some areas. The Authority Listeriosis 21 contamination between raw poultry worked with the environmental health Noroviral Infection 1,317 and ready-to-eat food. During 2007, department of HSE West to provide Paratyphoid 4 Salmonellosis 456 the Authority continued to collaborate guidance to food businesses operators Shigellosis 43 with FIRM (the Government's ‘Food in response to queries they made about Staphylococcal Food Poisoning 0 Institutional Research Measure’ finance installing water filtration systems for Toxoplasmosis 49 programme), by assisting with the Cryptosporidium. Trichinosis 2 allocation of funding to food safety Typhoid 9 Yersiniosis 6 projects, including those focused on better understanding the epidemiology a: Some of these diseases can be transmitted of Campylobacter infection. by routes other than food or water b: Source: HPSC

Chief Executive’s Review Food Safety Authority of Ireland 29 Annual Report 2007 Year in Review

Salmonellosis to have meningitis. In 2007, six cases unfamiliar food products are imported were pregnancy-related and resulted in into Ireland to be placed on the market, The number of salmonellosis notifications two late miscarriages. Five of these or for personal consumption. As such, increased to 456, from 422 in 2006 and pregnancy-related cases were non-Irish- unusual and rare food safety issues, 348 in 2005. Clinical laboratories submit born, and so may not have been aware of like trichinosis, may occur. S. enterica isolates to the National the advice given to pregnant women in Salmonella Reference Laboratory (NSRL) Ireland to avoid eating foods pose the for further subtying. In 2006, the NSRL Outbreaks of Infectious Intestinal greatest risk, such as soft cheeses (like Disease serotyped 457 isolates from human Brie, Camembert, Stilton and Danish samples and, following the trend of An outbreak is usually defined as two Blue), pâté, pre-packed salads, coleslaws, recent years, S. Enteritidis (39%) and or more cases of the same illness. and ready-to-eat foods from salad bars S. Typhimurium (25%) remained the Outbreaks can be widespread, or simply and delicatessens. predominant serotypes. be confined to one family. In the event of Reasssuringly, surveys conducted by an outbreak, a multidisciplinary outbreak EHEC Infection the Authority have revealed low levels investigation team is formed by the HSE in order to identify the cause of the A total of 192 cases of of L. monocytogenes in foods on the Irish outbreak and halt its spread. Data enterohaemorrhagic E. coli (EHEC) were market. However, food manufacturers provided by the HPSC indicate that, notified in 2007, 115 (60%) of which were should continue to implement in 2007, there were 238 outbreaks of confirmed as verotoxigenic E. coli (VTEC). L. monocytogenes monitoring and infectious intestinal disease, 19 of which This is a decrease on the 158 and 125 control programmes, as outlined in were attributed to food or water, resulting VTEC cases reported in 2006 and 2005, the Authority’s report ‘The Control and in 514 cases of illness. The location of respectively. As in previous years, most Management of Listeria monocytogenes the 19 outbreaks was as follows: private cases (94/115) were serogroup O157. contamination of Food’. Retailers and caterers should ensure they maintain house (8), community outbreak (4), hotel (4), travel related (2) and residential VTEC cases, 2007a good temperature control and strictly institution (1). Serogroup Cases % VTEC adhere to use-by dates. O157b 94 82 Outbreaks Suspected to Involve c Trichinosis O26 1311 Food or Water, 2007* O ungroupable 5 4 Trichinosis is a rare foodborne disease O14511 Foodborne 9 caused by eating raw or undercooked Foodborne and Waterborne 1 O111 1 1 meat, particularly pork, infected with the Person-to-person and Foodborne 4 O128 1 1 larvae of the parasitic worm Trichinella. Waterborne 5 Total 115 In June, 2007, two trichinosis cases were a: Source: HPSC reported – the first cases to be reported b: Includes one mixed infection in Ireland. with E. coli O103 c: Includes one mixed infection with E. coli The cases were two Polish nationals O113 who had consumed lightly-smoked pork sausage on a trip to Poland. That Listeriosis particular brand of sausage was being Of concern during 2007 was the increase recalled by the Polish authorities following in listeriosis cases – 21 cases in 2007, an outbreak of trichinosis in Poland. * Source: HPSC compared to 11, 12 and 7 cases in 2004, Although the pork sausage was not 2005 and 2006, respectively. Molecular exported to Ireland, the affected couple Suspected Foodborne and/or typing, carried out by the NSRL on 12 did bring some sausage back to Ireland Waterborne Outbreaks, 2007a of the isolates, did not indicate any for their own consumption. Disease Number of Outbreaks connection between cases. Acute Infectious Gastroenteritis 6 While this case has little relevance Salmonellosis 5 Listeriosis, caused by the bacterium to the high safety standards of Irish- Cryptosporidiosis 3 Listeria monocytogenes, can result in produced pork products, it does illustrate Enterohaemorrhagic E. coli infection 3 severe illness in people with lowered the changing role of the Authority in its Campylobacteriosis 2 immune systems. It can also cause mission to protect consumers’ health. Total 19 pregnant women to miscarry or have a The changing demographics of the premature birth, or for the new-born baby country’s population means that a: Source: HPSC

30 Food Safety Authority of Ireland Chief Executive’s Review Annual Report 2007 Report on Zoonoses in Ireland, Contaminants in Foodstuffs Labelling and Marketing Standards 2005 for Poultrymeat On 1st March 2007, Commission The 2005 Zoonosis Report for Ireland Regulation (EC) No 1881/2006, On 18th July 2007, DAFF published the was published by the Authority in 2007. which sets maximum levels for certain European Communities (Labelling and Compilation of this, the fourth report was contaminants in foodstuffs, replaced Marketing Standards for Poultrymeat) coordinated by the Authority with input Commission Regulation (EC) No (Amendment) Regulations, 2007 (S.I. No. from DAFF and the HPSC. The report 466/2001. The new Regulation 546 of 2007). This Statutory Instrument includes data from monitoring of the amended the maximum levels for grants a derogation from the Labelling more common zoonoses, such as certain contaminants to take into and Marketing Standards for Poultrymeat Campylobacter and Salmonella, as well account new information and Regulations (S.I. No. 42 of 2004) for the as the emerging risks posed by human developments in Codex Alimentarius. direct supply of small quantities of infection with Cryptosporidium and poultrymeat in accordance with Article verotoxigenic E. coli. Where appropriate Materials and Articles Intended 1(3)(d) of Regulation (EC) No 853/2004, or feasible, the report places the Irish to Come into Contact with Foods by a producer with an annual production data in context with that of the EU based of under 10,000 birds. Commission Regulation (EC) No on the Community report for 2005 372/2007, which lays down transitional produced by EFSA. migration limits for plasticisers in gaskets Natural Mineral Waters, Spring Waters and Other Waters in in lids intended to come into contact with Bottles or Containers Developments foods, was published in April 2007. The transitional specific migratory limits are The Department of Health and Children in Food Legislation set at a level ensuring that the tolerable published the European Communities daily intake (TDI) will not be exceeded, (Natural Mineral Waters, Spring Waters Nutrition and Health Claims which takes into account the average and Other Waters in Bottles or Regulation (EC) No 1924/2006 on consumption of the foods concerned Containers) (Amendment) Regulations, nutrition and health claims made on and the Opinion was issued by EFSA 2007 (S.I. No. 686 of 2007). These foods, came into force on 19th January on 16 March 2006. Regulations amend the existing 2007, and was applied from 1st July 2007. Regulations (S.I. No. 225 of 2007) by The purpose of this Regulation is to Simplification of Milk Marketing introducing indictable offences and harmonise the use of nutrition and health Rules increased penalty provisions in line with claims made on foods marketed within the European Communities Act, 2007 In order to respond to changes in the EU. (No. 18 of 2007). nutritional habits, as well as to comply with the general objective of encouraging Under Article 13 of the Regulation, Prescribed Quantities for the production of agricultural products Member States were required to submit Prepacked Products lists of health claims (accompanied by which are demanded by the market, it Directive 2007/45/EC which lays down the conditions applying to them and was agreed that the marketing of drinking rules on nominal quantities for prepacked references to the relevant scientific milk, of products with a fat content other products, and repeals Council Directives justification) to the European Commission than the existing three categories set 75/106/EEC and 80/232/EEC, and by 31 January 2008. The Authority, with out in Regulation (EC) No 2597/97 amends Council Directive 76/211/EEC, support and input from the Department (i.e. whole milk, semi-skimmed milk will apply from 11th April 2009. It will of Health and Children, compiled the list or skimmed milk) will be permitted lead to the deregulation of all prescribed of health claims submitted in Ireland. from 1st January 2008. quantities for pre-packaged foods, except A total of 314 separate claims were Council Regulation (EC) No 1153/2007 for wines and spirits. However, there is an submitted by food businesses via an permits heat treated milk not complying extended transitional period for milk, online submission process through the with the fat content requirements laid butter, dried pasta, coffee and white Authority’s website, which was accessible down in Regulation (EC) No 2597/97 sugar, with Member States permitted to to food business operators between June for whole milk, semi-skimmed milk or retain their existing restrictions on butter, and December 2007. skimmed milk to be considered drinking milk, coffee and dried pasta until October The European Commission, following milk, provided that the fat content is 2012, and those for white sugar until consultation with EFSA, will adopt a clearly indicated with one decimal and October 2013. Community list of permitted claims, along easily readable on the packaging in the with all the necessary conditions for use form of ‘… % fat’. Such milk cannot be of these claims, by 31st January 2010. described as whole milk, semi-skimmed milk or skimmed milk.

Chief Executive’s Review Food Safety Authority of Ireland 31 Annual Report 2007 Year in Review

Website Category of Caller to the Advice Information and The Authority’s website, www.fsai.ie, Line, 2007 Communications provides a valuable source of up-to-date information. In 2007, 113,926 people An important function of the Authority Food Industry 36 Consumer 30 visited the website (absolute unique is to provide information on food safety Official Agency Personnel 8 visitors), 308,963 visits took place and to interested parties, including the food Consultant 5 859,524 pages were viewed. The most industry, official agency staff, researchers, Student/Researcher 4 popular sections were the home page, consumers and the media. The Education 3 Health Professional 3 publications, legislation (especially the Authority’s Advice Line, website, extranet, State Sponsored Bodies 2 compendium of food law and the new newsletter and Information Centre play Legal 1 food law page), enforcement and industry. a large part in facilitating this exchange Other 10 Interestingly, three of the top six pages of information, providing up-to-date viewed related to legislation. information on a wide range of food safety issues. Visitors came from 193 countries, with just over 72% of visits from Ireland and Advice Line over 7.5% from the United Kingdom. The The Advice Line, on lo-call 1890 33 66 77 majority of visits (46.96%) were directed or [email protected], operates from 9am to from Google or came to our site directly 5pm weekdays. Our trained customer (36.86%). advisors and food scientists deal with queries from a wide range of sources. Information requests (mostly requests Safety Net A total of 7,750 queries (646 calls per for the Authority’s publications) and Safety Net is a secure communication month) were logged by our advice-line consumer complaints were the most network (extranet) between the Authority staff; representing a slight increase on popular type of requests. Other requests and official agency staff. During 2007, 2006. The majority of queries were from included advice on starting up a new food there were 14,224 visitors to Safety Net, the food industry, closely followed by business; information on standards and an average of 1,185 per month. The consumers. Members of the food industry best practice; nutrition, including food most popular sections of the site were sought information mainly on legislation, supplements, vitamins and salt; and food ‘contacts’, ‘standard operating procedures’ labelling, standards and HACCP. safety training. and ‘publications’. City and county Consumers called to complain about food councils accounted for 49% of all visits, and food businesses, either in relation Types of Request to the Advice while the HSE visits added up to 31%. to poor hygiene standards, food unfit for Line, 2007 human consumption, or suspected food Information Centre poisoning. Complaints about poor hygiene Information Request 22 Complaints 22 The Food Safety Information Centre standards tend to focus on inappropriate Labelling 13 contains a wide range of books, journals, handling of food by staff and cross Business Start-up 8 contamination. Consumers also Standards 5 videos and online databases related to complained about misleading labelling Nutrition 5 food safety. The Information Centre Training 4 and in general are becoming more aware continued to develop its collection of 4 Legislation resources, with 352 new titles added of what should, and should not, appear Domestic Practice 3 on a label. These complaints are referred Additives 3 during the year, bringing the total to environmental health officers who FSAI Action 3 collection of individual items to 6,210. investigate on the Authority’s behalf. Imports/Exports 2 Other 6 The Library Information System; Unicorn, was upgraded and a survey of staff was conducted to determine satisfaction with the resources and services available from the Centre.

Consultations As part of the Authority’s commitment to openness and transparency, public consultations were held on a range of national and EU legislative matters.

32 Food Safety Authority of Ireland Chief Executive’s Review Annual Report 2007 The introduction, in 2006, of a package as defined in Article 2 of Directive of new European regulations on food 2002/46/EC. In order to protect public hygiene established a ‘farm to fork’ health, the EU published a proposal to set approach to food safety, which laid down maximum levels for lead, cadmium and common rules for all food businesses. mercury in food supplements which the In acknowledgement of the existing Authority placed on its website for public close relationships between farmers consultation. slaughtering small quantities of poultry for local supply and consumers, the rules Details of all consultations are available allowed for certain exemptions, subject on the Authority’s website. JIFSAN Workshop to national rules, to be drawn up. From Pictured at a workshop which took Publications February to April, 2007, the Authority place in Washington DC, in 2007 entitled held a public consultation on its website Each year, the Authority produces a ‘Tools for Prioritising Food Safety Concerns’ inviting comments on proposed national number of publications, including reports, organised by the US Joint Institute for Food Safety and Applied Nutrition (JIFSAN) legislation in relation to on-farm guidance notes, codes of practice, are (l-r): Dr Susan Barlow, member of the production of small quantities of information leaflets and posters – Scientific Committee of the European poultry meat for local supply in Ireland. all of which are available on the Food Safety Authority; Professor David Authority’s website. Lineback, Director (retired), JIFSAN and As part of its ‘consumer focus’ in the Dr John O’Brien, FSAI. ‘Agreed Programme for Government’ The Authority’s guidance notes provide of June 2007, the objective of extending scientific and technical support to official mandatory country of origin food labelling agencies and industry. They set out to meat from sheep, pigs and poultry specific legal requirements and was proposed. Towards the end of 2007, recommendations for best practice, the Authority, in consultation with the which improves both transparency and Department of Health and Children and consistency of enforcement. During 2007, DAFF, undertook a public consultation on the Authority published three new a proposal to introduce legislation in the guidance notes on the topics of food retail, restaurant and catering industries supplements (GN No. 21), powdered requiring country of origin labelling for infant formula (GN No. 22), and national poultry meat, pig meat and sheep meat voluntary guides to good hygiene practice and products which contain at least and HACCP (GN No. 23). Existing 70% by weight of these meats. Guidance Notes 16 (Food stalls) and GN No. 11 (HACCP compliance) were revised A public consultation was opened in line with new legislation. in August, on an amendment to the enforcement provisions in the European The Authority’s popular report ‘The Communities Natural Mineral Waters, Labelling of Food in Ireland’ was also Spring Waters and Other Waters in Bottles updated. The 140-page report compiles, Junior Achievement Programme or Containers Regulations, 2007 (S.I. No. in detail, all Irish and European law The Authority participated in the Junior 225 of 2007). Following on from a Achievement Ireland programme in 2007, governing the labelling of food, and which through developing partnerships European Commission Reasoned Opinion, is designed to benefit consumers, with schools and leading organisations which supported the European manufacturers and the regulatory uses hands-on experiences to help young Commission’s assertion that the existing authorities alike. A summary leaflet people understand business and penalties were not 'effective, persuasive enterprise. Pictured is Dr Michelle Beggan, ‘General Food Labelling of Pre-Packed FSAI teaching the ‘Our Region’ and proportionate', it was proposed to Food’ is also available. programmes to sixth class students in amend S.I. No. 225 of 2007 to make St Laurence O’Toole’s CBS, Dublin. provision for indictable offences and fsainews, the Authority’s bi-monthly increased penalty provisions in line with newsletter, continued to be distributed the European Communities Act, 2007 to a wide audience in Ireland and abroad (No. 18 of 2007). in 2007. The postal distribution list was in excess of 4,600, while over 1,600 Finally, a number of EU Member States subscribers were emailed a copy after identified high levels of lead, cadmium subscribing online. and mercury in certain food supplements

Chief Executive’s Review Food Safety Authority of Ireland 33 Annual Report 2007 Year in Review

Other publications for the year included: public analyst’s laboratories, was given on Regulations (EC) No 178/2002; a report recommending a national policy highlighted during 2006. In response, 852/2004 and HACCP flexibility; on vitamin D supplementation for infants the Authority conducted a training needs 882/2004; 2073/2005 and 853/2004 in Ireland, a report on zoonoses in Ireland survey in 2007, followed by a one-day (during which it was compared to the for 2005; a survey on the marketing, training course, which focused on the former Council Directives 91/492/EEC advertising and distribution of infant key elements of Regulations (EC) No and 91/493/EEC). Each presentation formulae and follow-on formulae; an 852/2004; 853/2004; 178/2002; and was followed by an exercise to focus on information leaflet on food safety training; 2073/2005, as applicable to laboratory the main aspects of the regulations as an information leaflet advising caterers staff’s duties. The Authority has been relevant to their role. Objectives were on labelling requirements for country of following-up on issues raised during the that on completion officers could: origin of beef, and posters on traceability training through its regular meetings • Outline the requirements of the in food businesses. with the official laboratories. legislation as applicable to them • Be aware of how the new food hygiene Dairy and Egg Inspectorate Training Initiatives regulations related to the previous During regional meetings held in April and legislation they enforced, and – Official Agencies June, the Authority provided updates for • Advise food business operators of Training is necessary if staff in the official the DAFF dairy and egg inspectorate on their responsibilities in relation to agencies, under service contract to the the new food hygiene regulations; dairy compliance with the regulations. Authority, are to assist in elevating food food safety; GM, novel and functional safety standards. Interventions are foods; inspection data from 2006; and Local Authority Veterinary required to ensure they are kept up-to- the Authority’s information services. Inspectorate date with the latest legal and scientific In May and November, the Authority information and to promote inter-agency Sea Fishery Protection Officers provided updates for the local authority working relationships. This year, the In August, two training workshops on veterinary inspectorate on the new food Authority began the development of a the new food hygiene regulations were hygiene regulations and animal by- new database designed to track those held in Cork and Sligo for sea fishery products legislation. who attend the Authority's training protection officers. A training needs programmes, the official agency they analysis was conducted prior to the Environmental Health Officers work for and the training attended. The workshops, to ensure the training In response to demand from database will be populated in 2008. addressed the officers’ specific needs. environmental health officers, the The overall aim was to ensure that Authority ran two workshops on auditing Laboratory Staff attendees had a working knowledge retail butcher shops against the A need for training on the new food of the legislation and its practical requirements of specific risk material hygiene regulations, for staff in the official application in their role as sea fishery (SRM) legislation. The objective was to food microbiological laboratories and the protection officers. Presentations were

34 Food Safety Authority of Ireland Chief Executive’s Review Annual Report 2007 Question 8 Do I need to have a traceability system in place? Yes. Legislation requires that all food businesses must have a traceability system in place that allows them to trace one step forward and one step back in the food chain. Food businesses supplying directly to the consumer (e.g. retail stores and restaurants) need only trace one step back. It is best practice to have as detailed a traceability system as possible, so that in the event of a product withdrawal or recall, businesses supplied with the affected product can be easily and quickly identified, so that only the affected products need be withdrawn or recalled. Further information is available in the Authority’s ‘Guidance Note No. 10 – Product Recall and Traceability’.

update environmental health officers 852/2004; the national survey on bottled EU ‘Better Training for Safer Food’ on emerging changes in SRM legislation; water; protocol for access to the cattle Initiative to provide feedback on issues arising movement monitoring scheme; and Article 51 of Regulation (EC) No from SRM audits in butcher shops; and legislation on products of animal origin. 882/2004 empowers the EU Commission to advise on how to verify the date of to provide training for authorised officers slaughter of bovines using the DAFF Veterinary Public Health Staff in both Member States and third cattle movement monitoring scheme. In January 2007, DAFF requested countries. To that end, a pilot training programme was developed for 2006 In November, the Authority hosted a one- assistance with the development and and 2007 and a long-term training phase day seminar on the practical application delivery of a training programme for is planned from 2008, which provides of contaminants legislation, with specific veterinary public health inspectors training for limited numbers of food reference to mycotoxin sampling. on Regulation (EC) No 2073/2005 on inspectors and laboratory personnel Speakers from the Authority, the Food Microbiological Criteria. The role of the in Member States. During 2007, the Standards Agency in the UK, Dublin Authority was to provide technical advice Authority attended two meetings in Public Analyst’s Laboratory and the on the Regulation and on the design Brussels at which EU training activities Suffolk Costal Port Health Authority of the training programme. in 2006 were reviewed, a training covered topics including: European Workshop objectives identified by the programme for 2007 was outlined, import controls; the Irish legislative Department were to ensure staff had and priorities for training in 2008 were position; laboratory controls used for a thorough working knowledge of the proposed. Procedures for improved aflatoxins; and physical aspects of Regulation and how it applies to food coordination between the Commission sampling for mycotoxins. business operators and to the role of and contact points in Member States The Authority provided updates and veterinary inspectors in verifying food were also discussed. information for principal environmental businesses operators’ performance. The Authority is a designated national health officers during their national The Authority conduced a training needs contact point for Ireland for this initiative meetings in April and November. survey, the results of which provided and is responsible for disseminating April’s meeting covered health claims an outline for the workshop’s content. information on training courses to the [Regulation (EC) No 1924/2006]; Five one-day workshops were then held official agencies for the purposes of co- proposed changes to HACCP flexibility; during October and November in Athlone, ordinating nominations, ensuring a fair the process for approval of Kilkenny, Roscommon, Monaghan and distribution of participant places and establishments [Regulation (EC) No Limerick. Presentations were followed forwarding completed registrations to 853/2004]; the National Control Plan by a specific case study, exercise and/or the Commission within the timeframe and annual reports; country of origin discussion to focus on the main aspects and the guidelines set by them. A small of beef; and labelling inspections. In of the Regulation as relevant to veterinary number of places were allocated November, updates were on food inspectors. to Ireland for courses in 2007, and contact materials; pre-school registration participant places for staff in the Irish [Regulation (EC) No 852/2004]; prior official agencies were organised. approval under Regulation (EC) No

Chief Executive’s Review Food Safety Authority of Ireland 35 Annual Report 2007 Year in Review

Revision of Guidance Note No.12 designed for employees at induction level in all sectors of the food industry, Engaging with This Guidance Note was developed in takes approximately three hours to 2001 to establish a consistent approach the Food Industry deliver, using methods and materials to the inspection of compliance of food In order to communicate the need which accommodate those with language businesses with the legal requirement to for compliance with food safety or literacy difficulties. There are also provide training for staff. However, an legislation, and to promote best food pre- and post-training procedures updated edition was published in 2007, safety practices, the Authority has to implement the training. in order to address training requirements various effective systems in place for engaging with the food industry. under the new food hygiene regulations. The Authority’s Food Safety Training The review and update was carried out Skills workshop is certified to national in consultation with authorised officers standards by the Further Education Industry Forums from the HSE, local authorities, the Training Awards Council (FETAC). The Authority created four industry fora Department of Communications, Marine to enable key sectors of the food industry and Natural Resources and DAFF. Training for Managers of Chinese to engage with it on issues of food law, Food Outlets food safety and food hygiene. In 2007, this programme was delivered Training Initiatives – The Artisan Food Producers’ Forum to 424 staff in 71 Chinese food Food Industry is a body of 19 members representing the businesses countrywide. The course range of artisan production, as well as key Food safety training is an essential ensures that staff in Chinese food representative bodies. The primary issue component of every food business premises are provided with food safety concerning artisan producers lies in in ensuring a food safety culture training relevant to their work practices compliance with food legislation, which is developed – it is also a legal and in their preferred language. Training is often challenging and can conflict with responsibility for employers. takes approximately one month to deliver traditional food processing methods. per premises, beginning with an audit and In 2007, the Authority facilitated Food Safety Training Skills ending with a follow-up visit to ensure opportunities for artisan members to Workshops training has been applied. As there is meet with official agencies who enforce demand for training in both Mandarin These two-day workshops, held in Dublin food legislation in their sector. These and Cantonese, the Authority’s and Cork, were provided for 52 trainers meetings were important for the maintenance of an adequate supply and managers in the food industry, to inspectors to present their role, and for of trained Chinese trainers who speak enable them deliver the Authority’s ‘Food artisans to ask important questions about the required languages is critical to the Safety and You’ induction training the interpretation of food legislation. success of the project. programme. A total of 461 staff were then In addition, the Forum discussed trained by them in their respective food the application of the food hygiene operations during 2007. The programme, regulations, particularly as they

36 Food Safety Authority of Ireland Chief Executive’s Review Annual Report 2007 Question 9 What is being done to reduce the level of salt in processed food? Through the Authority’s Salt Reduction Programme, significant efforts are being made in encouraging and guiding the reduction of salt content in the Irish diet. In consultation with the food industry, targets have been set to seek substantial reduction in the level of salt being added across the product categories of bread and biscuits; meat products; soups, sauces and condiments; breakfast cereals; sandwiches; snacks; dairy products; non-dairy yellow fat spreads and ready meals. Some 72 companies have signed-up to the programme – all seeking to reduce the salt they use in manufacturing and processing. A reduction of over 7% in salt being added to processed foods has been achieved since the Authority’s salt initiative started in 2003. Ultimately, the goal is to reach a national target intake of 6 g per day of salt in Ireland per person.

concerned on-farm production of food, reviewed; therefore, it is envisaged that processed foods in Ireland. The target farmers’ markets and processing of small 2008 will see changes in the membership is to reduce salt intake to 6 g by 2010. quantities of food. of the Forum and its focus. To this end, the Authority continues to engage with the food industry to secure The Retail Forum, which hosts members The Molluscan Shellfish Safety commitments on salt reduction in their from the main supermarkets and the Committee, chaired by the Authority, foods. In September, the Authority major symbol groups, is focussed on the is a national committee for all those launched its annual review of progress, food retail sector. This group considered involved in the production and placing and the new commitments from the developments in new food legislation on the market of bivalve molluscs. industry for 2008. In 2007, there were under development in the European Some of the activities undertaken by the 75 food business and their representative Commission and how these might affect Committee in 2007 were a review of the groups participating in the Authority’s salt the sector. Advice was provided to the various shellfish monitoring programmes, reduction programme (compared with 52 Authority on the impact of proposed a review of the toxicity of azaspiracid, the in 2005). Challenging new targets were legislation and, in turn, members were development of an initiative to improve set for meat products, covering rashers, alerted at an early stage to issues the efficacy of risk management and the ham, sausages and a range of other meat requiring their compliance. The proposed development of a code of practice for products. This category contributes 19% folic acid fortification of bread project the microbiological monitoring of of the salt intake from processed foods, was regularly reviewed, as well as the bivalve mollusc production areas. so progress in salt reduction in meat Authority’s salt reduction programme. products is vital to achieving the In addition to these Forums, the Authority Each review allowed the Authority to Authority’s target. The bread sector agreed is also represented on the Food and Drink maintain progress on its initiatives, whilst to extend its salt reduction work to all Industries Ireland (FDII) Technical and avoiding problems with compliance. breads – an important development given Legislation Committee. This representation that bread contributes 27% of salt intake The Food Service Forum is composed is unique and valuable both for the from processed food. Cuts were also seen of major restaurant chains and trade Authority and the food manufacturing in snack foods, soups and sauces and bodies representing the catering sector. industry. It allows the Authority to hear breakfast cereals. The retail sector In 2007, the Forum was predominantly first hand about issues concerning the maintained its aggressive programme concerned with the consistency of development of new food legislation, while of salt cuts in its own-brand products, enforcement practiced by official giving food manufacturers direct access and the food service sector continued agencies and the development of to information on the Authority’s key to source low salt products, and raise guides to good practice for the sector. initiatives. salt reduction awareness amongst chefs. The meetings also gave the Authority an opportunity to discuss its initiative to Salt Reduction Programme The work of the food industry was develop a simple HACCP workbook for the In 2007, the Authority continued to drive verified by the Authority in a programme sector. At the end of 2007, it was agreed its initiative to reduce the salt content of of sampling and analysis in conjunction that the workings of the Forum would be with Galway Public Analyst’s Laboratory.

Chief Executive’s Review Food Safety Authority of Ireland 37 Annual Report 2007 Year in Review

The achievements of the bread industry As illustrated, the Council allows the Safe Catering. This workbook is designed were independently confirmed by this Authority to consult quickly and acts as a to guide caterers in a stepwise fashion work. It was also important in 2007 to valuable forum for debate on food safety, through identifying and controlling see the results of salt reduction research raises pertinent food safety issues and hazards typical to their business. initiated under the FIRM programme, challenges the Authority to keep its The second phase of this project, the funded by DAFF. Key work is underway programme relevant to the needs production of accompanying training in bread, ready-meals and snacks and of the day. material, is due for completion in 2008. this will help the industry meet its commitments for 2008 and beyond. Certificates of Food Export Meanwhile safefood and the Irish Heart Partnership Activities Upon request, the Authority provides Foundation maintained their focus on certificates of food export for foods The food industry is a major contributor alerting the public to the issue of salt and of non-animal origin. Certificates are to Irish gross domestic product. heart health in a bid to change behaviour issued upon analysis of the food, a Therefore, there are several State bodies of consumers. Progress in salt reduction positive inspection of the food business and not-for-profit organisations that is vital, because it will make a significant by the relevant official agency and, work to support the food industry. The inroad into reducing heart disease where necessary, an examination Authority has developed good working in Ireland. of the labelling. During the year, 4,536 relationships with these bodies and has certificates were issued to 29 companies signed memoranda of understanding Food Safety Consultative Council for a wide range of products including to cement those relationships. It is Comprising twenty two persons, half alcohol, soft drinks, baking ingredients, important that there is co-ordination appointed by the Authority and half by the food supplements, chocolates, of work rather than duplication, and Minister for Health and Children, the Food confectionery, biscuits and enzymes. the Authority’s approach to partnership Safety Consultative Council allows the facilitates best deployment of resources. Authority to fulfil its obligation to consult HACCP Activities The Authority is heavily committed to widely on its programme, plans and The FSAI-HSE National HACCP Steering the development of the NSAI’s food activities. The Council is a microcosm Committee undertook a review of the industry guides to good practice, serving of Irish life as its members come from National HACCP Strategy during 2007. both on technical working groups and a wide variety of backgrounds such The Strategy was originally put in place in on the coordination committee. This as butchers, school teachers, farmers, 2002, to tackle the low level of compliance year saw the publication of two industry researchers, restaurateurs, consumers, with the HACCP (Hazard Analysis and standards for the retail and food service food industrialists, consultants, publicans Critical Control Point) requirement of the sectors. These guides will serve as the and chefs. The views expressed by the Council Directive 93/43/EEC on the primary means for compliance with Council feed directly into the work of the hygiene of foodstuffs. The Directive was food law for those sectors. Authority, including its service plan. replaced in 2006 with Regulation (EC) The work conducted by the Authority During 2007, the Council, in conjunction No 852/2004 which retained the HACCP with Bord Bia is also of importance. The with safefood, completed its survey on requirement, but introduced a degree of Authority continues to serve of all on Bord the attitudes of consumers and industry flexibility, allowing for different HACCP Bia’s food quality assurance technical to food safety. As it was the second such compliance options and flexibility within committees, where the Authority seeks survey conducted by the Council, it allows some of the HACCP principles. The revised to ensure that best food safety and the Authority to benchmark attitudes Strategy reflects these legal changes and hygiene practices are incorporated of various stakeholder groups over time. the experience gained from into the standards for the schemes. Other issues considered by the Council implementation of the original Strategy. A key component of the new Strategy is during 2007 were food labelling including In the artisan sector, LEADER11 is a major the Authority’s Guidance Note No. 11 on nutritional labelling, water quality, source of support and the Authority has the Assessment of HACCP Compliance, consistency of enforcement, and various ensured that LEADER is represented on which was also revised in 2007. aspects of nutrition. Organic food was the Artisan Forum and that initiatives an issue particularly highlighted by During the year, the Authority contributed to support artisan compliance with the Council which discussed organic to the revision of the NSAI standard food legislation can be advanced certification, the national organic strategy for hygiene in the catering sector and supported. and organic production. Given the relative (I.S. 340 : 2007) and undertook a joint importance of the issue, the Council has initiative with the Food Standards Agency, planned a more extensive open meeting Northern Ireland to update a workbook for early 2008. 11 LEADER is the EU Community initiative for rural originally available in the North called development

38 Food Safety Authority of Ireland Chief Executive’s Review Annual Report 2007 The Authority is represented on many public health problem in the past, it has included participation in expert working food industry research projects and largely been solved by the introduction of groups on legislation relating to food networks underway in Teagasc, third milk pasteurisation and the programme for additives, contaminants, novel foods, food level institutes and universities. Here, the eradication of tuberculosis in cattle. contact materials, natural mineral waters, the Authority provides advice on food A key piece of advice for the Authority was labelling, and nutrition and health claims. safety and technical barriers that require that sale of unpasteurised milk intended solutions in order for the food industry for human consumption, originating from World Seafood Congress to comply with food legislation. Such all farm animals, should be prohibited. The World Seafood Congress, the research is vital for the sustained growth premier seafood science event in the of the food industry in Ireland and the In May, the Authority published a report world, was co-hosted by the Authority, protection of consumers’ health. recommending a Government policy of vitamin D supplementation for all infants BIM and Enterprise Ireland in Dublin, in Finally, in the area of training, the in Ireland. This recommendation followed September and attended by over 400 Authority participated in the FÁS Prepared a review undertaken by the Authority’s delegates from across the globe. The Consumer Foods Steering Group, formed Scientific Committee which highlighted event saw 72 speakers address a wide to explore and make recommendations the re-emergence of rickets in infants in variety of topics associated with seafood on the training and development needs Ireland, a medical condition caused by safety and nutrition, the sustainable of employees in this sector. The Authority severe vitamin D deficiency. As the report exploitation of the oceans, and innovation also participated in the FÁS/BIM Seafood identified poor vitamin D status amongst in product development. Ireland’s status Processing Working Group, which led the infants and other population groups living as a leader in the area was underlined by development of a national training and in Ireland, it specifically recommended the presence of over 20 Irish-based assessment programme for the seafood that, irrespective of how they are fed, speakers in the international line-up. processing industry. all infants in Ireland should be given a Workshops were run by international vitamin D only supplement, so that they experts in their field and covered a receive a minimum of 200IU (5Ìg) of range of issues from market access Scientific Advice vitamin D every day from birth to 12 requirements, sustainability standards, seafood HACCP, mercury versus health The scientific advice of the Authority months of age. As no vitamin D only and traceability and logistics. is produced in collaboration with its supplement was available on the market Scientific Committee and Sub-committees at that time, the report also specified a Collaboration with FAO/WHO and by specialised Working Groups. need for a new supplement, containing In all, about 100 scientists participate only vitamin D3 (cholecalciferol) to be During 2007, the Authority continued as independent experts in the Authority’s made available in Ireland, in a format its successful collaboration with the advisory structure that delivers suitable for infants. World Health Organization (WHO) and independent, high-quality and timely the Food and Agriculture Organization Work of Transmissible Spongiform scientific advice on food safety risks. of the United Nations (FAO), through Encephalopathies (TSE) Sub-committee the publication of new guidelines for the continued to focus on new scientific In 2007, a multidisciplinary working safe preparation, storage and handling of developments and on monitoring group was set up to consider the powdered infant formula. The guidelines control measures that have been in place relevance for food safety of the application and accompanying leaflets and poster nationally since 1997. The number of BSE on nanotechnology in the food and feed are available in English, French, Spanish, cases has fallen dramatically since the industries. The group comprised of experts Chinese, Russian, Arabic and Japanese. peak of 2002, to only 25 cases in 2007, from Ireland and the UK in pharmacology, The Authority then worked with safefood which shows that the control measures biotechnology, medicine, food science, in the preparation of an information are working. toxicology, physical chemistry and leaflet and poster targeted at parents microbiology. Its task was to review current in Ireland. This advice was based on and potential uses of nanotechnology International the recommendations made in the and to advise on the possible implications Authority’s Guidance Note No. 22 for the safety of food. Participation and on the FAO/WHO Guidelines. The Authority works in collaboration with At the request of the Authority, the Department of Health and Children at the Scientific Committee and the European level on the development of food Microbiology Sub-committee reviewed its standards and regulations, and provide opinion of zoonotic tuberculosis and the advice on technical and scientific aspects risks of transmission of TB to humans via of food safety. Activities during 2007 the food chain. While this was a major

Chief Executive’s Review Food Safety Authority of Ireland 39 Annual Report 2007 Year in Review

Networking with the European EFSA on scientific matters, its work Food Safety Collaboration North Food Safety Authority programme and priorities, and to address and South The Authority was named as EFSA’s emerging risk issues as early as possible. In May, the Authority, together with the national focal point for Ireland. National The Authority also represents Ireland on Food Standards Agency, Northern Ireland focal points are considered EFSA’s the Advisory Forum Working Group on and safefood, sponsored an all-Island ‘ambassadors’ in the Member States. Communications. This Forum provides conference on diet and health. The They serve as relay contacts between risk opportunity for exchange of information conference explored the latest managers, national authorities, research and is a basis for coordination of developments in key nutrition topics institutes, stakeholders and consumers communications activities between including obesity, nutritional deficiency, in the Member States and ensure the Member States and EFSA. salt intake, fortification and food poverty. adequate and timely two-way exchange of Case studies presented illustrated the all relevant information. The role of such Beneris Project importance of all-island partnerships focal points is also to keep EFSA and its The Authority, together with academic in changing dietary habits. Advisory Forum members informed of institutions and food safety bodies from national risk assessment and science Finland, the Netherlands, Denmark and developments. The network of focal Spain, is a partner in the DG Research- Corporate Management points will coordinate communications funded project Beneris: benefit-risk The Authority is committed to compliance with risk assessment institutes in the assessment for food. The overall objective with the Code of Practice for the Member States, and will be closely of the project is to develop models for Governance of State Bodies and the involved in work programmes conducted evaluating the risks and health benefits Standards in Public Office Act, 2001. by EFSA and by national authorities. related to consumption of specific foods, The Authority has a commitment to including fish and vegetables. The project competence and quality and ensures EFSA’s Advisory Forum connects it with will also integrate existing databases that ethical standards and control the national food safety authorities of of food and nutrient intake in several consciousness are established and all 27 EU Member States. Its members European countries, and occurrence maintained; that there is an appropriate represent each national body responsible data for contaminants in fish, in order organisational structure, and that for risk assessment in the EU. The to provide core data on exposure for the appropriate assignment of authority, Authority represents Ireland on the benefit-risk analysis. The Authority has responsibility and accountability is Advisory Forum. The Forum is at the contributed to these databases, and provided. It is necessary that the heart of EFSA’s collaborative approach is also involved in the analytic and Authority is in a position to provide to working with the EU Member States. dissemination aspects of the project. sufficient, reliable and relevant Through it, EFSA and the Member States information to the right people at can join forces in addressing European the right time through appropriate risk assessment and risk communications communication systems. issues. Members use the Forum to advise

40 Food Safety Authority of Ireland Chief Executive’s Review Annual Report 2007 Question 10 What information must be on a food label?

Labels on pre-packaged foods aim to provide consumers with key information on the food’s properties, origin, ingredients, nature and characteristics to enable them to make informed food purchasing decisions. Legally, there are a number of different pieces of information that must be included on all labels. Some of the labelling requirements include the name of the food, a list of ingredients and the net quantity of the foodstuff. The date of minimum durability must be included on the label; i.e. a ‘best-before’ date being the date up to which a food product can reasonably be expected to retain its optimum condition. A ‘use-by date is required for foods that are highly perishable and after a short period may pose a threat to human health. A label should also outline any special storage conditions, so that consumers can maintain the quality of the product and instructions for use. The Authority’s website and report ‘The Labelling of Food in Ireland 2007’ are useful resources for detailed information on labelling.

The Audit Committee of the Board The Authority acknowledges and thanks completed an internal audit programme The Future the Minister for Health and Children, in 2007. The programme consisted of Towards the end of 2007, the Authority Ms Mary Harney TD and the relevant three follow-up audits and three full initiated the first phase of preparation staff of her Department, and in particular audits, the results and recommendations for its long term strategy in 2008. This the staff in the Food Unit for their of which indicate that the Authority consisted of a series of workshops to continued support in 2007. continues to make excellent progress inform the thinking for the long term in all areas of activity. strategy. This groundwork was extensive Our Scientific Committee members are with a view to harnessing the an extensive resource to the Authority’s The Authority operates a quality contributions of all the expertise thinking and deliberations on food safety management system (QMS) which is and energy of staff in building the issues and they provide access to the certified by the NSAI to the requirements future of the organisation. most expert, scientific opinion available of ISO 9001:2000. The QMS documents in the country. The members who give all the key processes and procedures of 2007 represented another progressive so freely of their time and commitment the Authority’s activities. During 2007, year for the Authority to ultimately protect are to be thanked for their continued the Authority was successful in achieving consumer health in relation to food. The commitment and participation. a re-registration audit that was carried success of the organisation in its varied out by the NSAI. endeavours could not have been achieved The Food Safety Consultative Council without the energy, commitment and activities are important to informing the In June, the Authority commenced a professionalism of the Authority’s staff. collective thinking of the Authority and project to provide maximum availability The Authority works in partnership I extend thanks to the individuals who of the Authority’s production services with many stakeholders and we are participate in that forum. Finally, we and to provide the basis for a disaster particularly indebted to the staff of the warmly welcome our new Chairman, recovery solution. In late 2007, the phase official agencies for their commitment Mr Eamonn Ryan, was appointed to the of testing the resilience of IT systems and dedication. This includes Authority in March 2007. I am grateful to was completed and the disaster recovery environmental health officers, veterinary Mr Ryan and the Board for their continued solution is projected for deployment officers, agricultural and dairy officials, support and direction in 2007. in 2008. Also in late 2007, the finance laboratory staff, public health physicians, system was upgraded and the new sea fisheries officers and all the support module will provide easier access to staff in those agencies. reports, quicker reporting and higher quality information to all users, management and staff.

Dr John O’Brien Chief Executive

Chief Executive’s Review Food Safety Authority of Ireland 41 Annual Report 2007 Our Governance

Official Agencies with Service Agreements with the Food Safety Authority of Ireland, 2007

The Authority is responsible for the To further facilitate cooperation and enforcement of all food legislation in exchange of information in relation to Ireland. While it has a direct enforcement food safety, the Authority has signed role, the majority of food law enforcement Memoranda of Understanding with work is performed on the Authority’s various organisations. During 2007, behalf by designated official agencies there were memoranda of understanding with which it has a service contract. in place between the Authority and seven organisations: Service contracts outline an agreed level and standard of food safety activity • Bord Bia that is to be performed on behalf of the • Bord Iascaigh Mhara Authority. They have a minimum duration • Food Standards Agency Northern of three years, and may be reviewed Ireland at any time on request of either the Authority or the official agency. In 2007, • Radiological Protection Institute the Authority held service contracts with of Ireland 37 official agencies: • Revenue Commissioners – Customs and Excise Service • Department of Agriculture, Fisheries • safefood and Food • Teagasc • Sea-Fisheries Protection Authority12 • Health Service Executive • Marine Institute • National Standards Authority of Ireland • Office of the Director of Consumer Affairs13 • 27 County Councils (Carlow, Cavan, Clare, Cork, Donegal, Galway, Kerry, Kildare, Kilkenny, Laois, Leitrim, Limerick, Longford, Louth, Mayo, Meath, Monaghan, Offaly, Roscommon, Sligo, South Dublin, Tipperary North, Tipperary South, Waterford, Westmeath, Wexford and Wicklow), and • Four City Councils (Cork, Dublin, Galway and Waterford).

12 Responsibility for seafood safety was transferred from the Department of Communications, Marine and Natural Resources to the Sea-Fisheries Protection Authority on 1st January 2007, under Section 44 (4) of the Sea-Fisheries and Maritime Jurisdiction Act, 2006 13 The Office of the Director of Consumer Affairs was integrated into the National Consumer Agency (NCA) in May 2007. It is intended that a memorandum of understanding rather a service contract will be developed with the NCA

42 Food Safety Authority of Ireland Official Agencies with Service Agreements Annual Report 2007 with the Food Safety Authority of Ireland, 2007 Management Structure At 31 December 2007

Board Mr Eamonn Ryan (from March 2007)

Food Safety Scientific Consultative Committee Council Professor Ms Veronica Albert Flynn Campbell

CEO Office of the CEO Dr John O’Brien

Food Science and Service Contracts Consumer Audit and Corporate Standards Division Division Protection Division Compliance Division Services Division Mr Alan Reilly Vacant Dr Brian Redahan Mr Raymond Ellard Vacant

Management Structure Food Safety Authority of Ireland 43 Annual Report 2007 Our Governance

Board Members At 31 December 2007

12345

1. Mr Eamonn Ryan (Chairman) on Biological Hazards. He is a Member Dairy Science Association; the Danone Prior to his appointment as Chairman of the of the Food Safety Authority of Ireland’s Foundation; the Dutch Dairy Nutrition Authority in March 2007, Mr Eamonn Ryan Scientific Committee. Foundation and the International Union was Executive Director of IDA Ireland. In a of Food Science Associations. He holds career spanning three decades of Ireland’s 3. Mr Tom Collins a number of appointments: UCC/Food economic transformation, he played a Mr Tom Collins, M Agr Sc, is Director Industry Partnership Board; Chair of the pivotal role in shaping and implementing of Corporate and Management Services Scientific Advisory Committee of safefood; strategy for the phenomenal growth of the with Teagasc. He qualified from University Enterprise Ireland – Functional Foods Irish economy. Mr Ryan has a long and College, Dublin in 1971 and joined the Forum; Horizontal Activities Group – distinguished career in Ireland’s public Agricultural Advisory Service in Co. Meath. European Technology Platform on Food sector and has a wide knowledge and In 1978, he completed a Masters in for Life; and Scientific Advisory Board – experience of business in the domestic Agricultural Extension under a Kellogg’s EU SSA Project – Gut Impact. and international arena. He was Executive Foundation Funded Programme. In 1983, Director International of IDA Ireland’s global he was appointed Deputy Chief Agricultural 5. Mr Peter Dargan operations based in New York, where under Officer in Co. Kerry and in 1988 he moved Mr Peter Dargan, BA, MVB, MRCVS, his leadership and management, the to Offaly as Chief Agricultural Officer. In Barrister-at-Law qualified as a veterinary agency attracted substantial levels of the 2006, he took up his present post and is surgeon, and later as a barrister and was most technologically-advanced foreign based at Teagasc head quarters at Oak called to the Irish Bar. He is a recent direct investment from the USA, Europe Park, Carlow. He has particular interest in Chairman of the Consumers’ Association and Asia Pacific. Mr Ryan is a graduate training programmes for primary producers of Ireland (CAI) and is presently a member of University College, Dublin, with further in the areas of food safety and quality of the Executive and Council of CAI. He academic pursuits in Columbia University assurance. He is a strong advocate of previously owned a veterinary practice and Carnegie Mellon. He is a Board a national quality assurance scheme in the Midlands for twenty years, and Member of the National Cancer Screening for Irish food. was also an extensive livestock farmer Service and a Board Member of Georgia and landowner. He was Secretary General Tech Ireland. 4. Professor Charles Daly of the Irish Veterinary Union, President of Professor Charles Daly is Emeritus the Veterinary Council of Ireland and Irish 2. Professor John Daniel Collins Professor of Food Science and Technology Member of the Consumers’ Committee Professor John Daniel Collins MVB MVM at University College, Cork (UCC). He has in Brussels. He is a Member of the MS (Calif.) PhD MRCVS FIFSTI is Emeritus BSc and MSc (Dairying) degrees from Competition Review Group, under Professor of Farm Animal Clinical Studies at UCC and a PhD in Food Microbiology the Minister for Enterprise, Trade and University College, Dublin (UCD). He is an from Oregon State University, USA. Employment, and a Member of the Honorary Member of the European College His main research interests are in food Legal Affairs Committee. of Veterinary Public Health. Formerly, he fermentations and food safety. He has an was the Chair of UCD’s Centre for Food active record of participation in National 6. Ms Mary Falvey Safety and Director of UCD’s Centre for and EU Framework Research Programmes Ms Mary Falvey is Principal Environmental Veterinary Epidemiology and Risk Analysis. and has served as Coordinator of major Health Officer with the Health Service Professor Collins is a member of the transnational EU food biotechnology Executive South. She has over 30 years European Food Safety Authority’s Scientific projects. Professor Daly has received food safety experience and has particular Committee and Chair of its Scientific Panel international awards from the American expertise of relevance to the catering

44 Food Safety Authority of Ireland Board Members Annual Report 2007 678910

sector and an interest in the regulation 8. Professor Michael Gibney and from 1987 to 1994 she was Healthcare of nursing homes and pre-schools. She Professor Michael Gibney, M Agr Sc, MA, Group Director and Company Secretary has lectured in the Dublin Institute of Ph D, is Professor of Food and Health at with the Federation of Irish Chemical Technology on the environmental health University College, Dublin (UCD) and is Industries. She was a member of the Irish officers’ course and has served on the Director of the UCD Institute of Food and Medicines Board from 1996 to 2005 and Authority's Scientific Committee and its Health. He is a former President of the the Council of the Pharmaceutical Society Additives, Chemical Contaminants and Nutrition Society. He served on the EU of Ireland from 2003 to May 2007. Ms. Residues Sub-committee. She is currently a Scientific Committee for Food from 1985 Nolan is currently serving on the Board of member of the Cork Zoonoses Committee. to 1997 and then chaired the BSE Working the European Federation of Pharmaceutical Within the former Southern Health Board, Group, as a Member of the Scientific Industries Association and the Association Ms. Falvey was instrumental in promoting Steering Committee of the EU from 1997 of the European Self-Medication Industry. food hygiene training within the catering to 2000. His research interests lie in In addition to her board commitments in sector and other local food industries metabolic and molecular nutrition, in public the healthcare sector, she currently serves in the Cork region. She recently served health nutrition and in probabilistic risk on the Board of the Irish Aviation Authority on a number of committees producing analysis. He is presently the coordinator and the Smurfit Business School. Ms. interdisciplinary protocols on the of several major EU and nationally funded Nolan is also a part-time lecturer in the investigation of both sporadic and general research projects and is also actively School of Pharmacy at Trinity College, outbreaks of foodborne illness, and involved in the European Nutrigenomics Dublin. protocols on the regulation of nursing Organisation. Professor Gibney was homes and pre-schools. awarded the British Nutrition Foundation 10. Mr Pat O’Mahony Prize in 2000. Professor Gibney has served Mr Pat O’Mahony, MVB, MVM, AMD, 7. Professor Albert Flynn on the Faculties of the University of MBA, MRCVS is Chief Executive of the Irish Professor Albert Flynn, BSc, PhD (NUI, Sydney, the University of Southampton Medicines Board, a position he took up in Galway), is Professor in Nutrition in the and Trinity College, Dublin. December 2002. Having spent a number of Department of Food and Nutritional years in private veterinary practice and as Sciences, University College, Cork. His 9. Ms Anne Nolan technical manager in the pharmaceutical areas of particular interest include food Ms Anne Nolan, BSc. (Pharm), MBA, industry in Ireland and the UK, he worked safety risk assessment, gene-nutrient MPSI, is Chief Executive of the Irish in public health and was Director of interaction in bone metabolism, food Pharmaceutical Healthcare Association. Consumer Protection at the Food Safety fortification and risk benefit assessment She qualified as a pharmacist in 1982 and Authority of Ireland. Mr O’Mahony was of nutrients. Professor Flynn is Chair of the became a member of the Pharmaceutical awarded an MBA degree from the Michael Food Safety Authority of Ireland’s Scientific Society of Ireland in 1983. She obtained a Smurfit Graduate School of Business, Committee. He is also a member of the masters degree in business administration University College, Dublin in 2001. He is European Food Safety Authority’s Scientific from University College, Dublin (UCD) in Chairman of the Management Board of the Committee and is Chair of its Panel for October 1993 and in recent years, has European Medicines Agency and a member Dietetic Products, Nutrition and Allergies. completed a number of the modules in the of the Board of the Irish National Director Development Programme at the Accreditation Board. Centre for Corporate Governance, UCD. From 1982 to 1987 she worked in retail pharmacy and pharmaceutical wholesaling, THE BOARD MET FIVE TIMES IN 2007.

Board Members Food Safety Authority of Ireland 45 Annual Report 2007 Our Governance

Staff Year Ended 31 December 2007

Chief Executive’s Office Audit and Compliance Division Chief Executive Dr John O'Brien Director Audit and Compliance Mr Raymond Ellard Deputy Chief Executive Mr Alan Reilly Chief Audit Manager Mr John Coady Press and PR Officer Ms Jane Ryder Audit Manager Mr Donal Cousins Communications Executive Ms Miriam McDonald Audit Manager Mr Pat Farrell Senior Administrative Assistant Ms Alison Bradshaw Audit Manager Ms Ruth Fitzsimmons Administrative Assistant Ms Emma Reinhardt Technical Executive Ms Nicola Ryan Senior Administrative Assistant Ms Judith Giles Corporate Services Division Administrative Assistant Ms Celine Donoghue Director Corporate Services Vacant Finance and Planning Manager Ms Margaret Campbell Consumer Protection Division IT Manager Mr Tom O'Regan Director Consumer Protection Dr Brian Redahan Human Resources Manager Ms Bridget Kenna Chief Specialist Environmental Health Mr Jeffrey Moon Senior IT Executive Mr Patrick Grogan Chief Specialist Public Health Dr Mary Flynn Finance Executive Ms Adrienne O'Reilly Chief Specialist Veterinary Human Resources Executive Ms Aisling Wright Public Health Mr Micheál O’Mahony Database Design Executive Mr Declan Hickey Training Compliance Manager (part-time) Ms Cliona O'Reilly IT Executive Mr Marc Kane Veterinary Officer Mr Aiden Scanlon Senior Administrative Assistant Ms Deborah Dunne Veterinary Officer Vacant Administrative Assistant Ms Bernadette Izabelle Agricultural Officer Mr Tim Camon Administrative Assistant Ms Felicity McManus Senior Technical Executive Ms Annabel Finnegan Administrative Assistant Ms Laura Scanlon Technical Executive Dr Martine Brennan Administrative Assistant Ms Emer Shalloo Technical Executive Ms Nóirín O'Gorman Administrative Assistant (part-time) Ms Clare Lee Technical Executive Dr Sarah Burke Training Executive Ms Anne-Marie Kierans Training Executive Ms Sharon Williams Senior Administrative Assistant Ms Kathyrn Connolly Senior Administrative Assistant Ms Aileen Ward Administrative Assistant Ms Carol Driscoll Administrative Assistant Ms Catriona Gorman Administrative Assistant (part-time) Ms Mary Hodgins Administrative Assistant (part-time) Ms Muriel O’Hagan

46 Food Safety Authority of Ireland Staff Annual Report 2007 Service Contracts Division Food Science and Standards Division Director Service Contracts Vacant Director Food Science and Standards Mr Alan Reilly Contracts Manager Ms Dorothy Guina-Dornan Chief Specialist Biotechnology Dr Pat O'Mahony Contracts Manager Dr Bernard Hegarty Chief Specialist Food Science Dr Wayne Anderson Contracts Manager Mr David Lyons Chief Specialist Toxicology Dr Rhodri Evans Contracts Manager Ms Eibhlin O’Leary Information Manager Ms Edel Conway Senior Technical Executive Ms Eileen O'Dea Senior Technical Executive Ms Anne-Marie Boland Contracts Executive Dr Michelle Beggan Senior Technical Executive Dr Lisa O'Connor Contracts Executive Ms Gail Carroll Technical Executive Dr Mary Friel Contracts Executive Mr Eamonn Horgan Technical Executive Ms Carol Heavey Contracts Executive Dr Karen McGillicuddy Technical Executive Dr Karl McDonald Contracts Executive Ms Sinéad Murphy Technical Executive Dr Judith O’Connor Data Analysis Executive Ms Anne Cummins Technical Executive Ms Emer O'Reilly Data Analysis Executive Ms Olive Prior Technical Executive Ms Christina Tlustos Senior Administrative Assistant Ms Fiona Byrne Librarian Ms Noeleen Murtagh Senior Administrative Assistant Ms Anne Fleming Information Executive Ms Clodagh Crehan Senior Administrative Assistant Ms Susan Lally Information Executive Ms Helen Crowley Administrative Assistant Ms Sinead Roche Website Executive Mr PJ Byrne Administrative Assistant Ms Lorna Tallon Senior Administrative Assistant Ms Aine Brady Administrative Assistant (part-time) Ms Jackie Jones Senior Administrative Assistant Ms Eileen Lippert Administrative Assistant Ms Jasdeep Bhamra Administrative Assistant Ms Bernadette Colley Administrative Assistant Ms Vanessa Cooling Administrative Assistant Ms Oonagh Eustace

Staff Food Safety Authority of Ireland 47 Annual Report 2007 Our Governance

Scientific Committee Members At 31 December 2007

Scientific Committee Food Additives, Chemical Microbiology Sub-committee Contaminants and Residues Prof Albert Flynn (Chair) Sub-committee Prof Martin Cormican (Chair) University College, Cork National University of Ireland, Galway Prof Michael P. Ryan (Chair) Dr Catherine Adley University College, Dublin Dr Catherine Adley University of Limerick University of Limerick Dr Thomasina Barron Prof John Daniel Collins DAFF Ms Paula Barry Walsh University College, Dublin DAFF Dr Padraig Burke Dr Eibhlín Connolly Public Analyst’s Laboratory, Galway Dr Tom Beresford Department of Health and Children Teagasc (until May 2007) Dr Claire Chambers Consultant Dr Cyril Carroll Prof Martin Cormican University College, Galway National University of Ireland, Galway Dr Edel Healy Health and Safety Authority Prof John Daniel Collins Dr Philipp Hess University College, Dublin Marine Institute Dr Philipp Hess Marine Institute Ms Helen Cowman Prof Colin Hill HSE South University College, Cork Dr Liam Hyde DAFF Dr Bill Doré Mr Cathal Kearney Marine Institute HSE West Dr Evin McGovern Marine Institute Dr Geraldine Duffy Dr Mark Lynch Teagasc DAFF Dr John Moriarty DAFF Dr Michael Fallon Prof Brian McKenna DAFF University College, Dublin Dr Michael O'Keeffe Teagasc Prof Seamus Fanning Dr Paul McKeown University College, Dublin HPSC Dr Dan O'Sullivan DAFF Mr David Nolan Dr Michael O’Keeffe DAFF Teagasc Dr Liam Regan State Laboratory Mr Ray Parle Dr Iona Pratt HSE South Consultant Dr Neil Rowan Prof Michael P. Ryan Athlone Institute of Technology University College, Dublin

Ms Paula Barry Walsh DAFF

48 Food Safety Authority of Ireland Scientific Committee Members Annual Report 2007 GMO and Novel Foods Nutrition Sub-committee TSE Sub-committee Sub-committee Prof Albert Flynn (Chair) Prof John Daniel Collins (Chair) Prof Colin Hill (Chair) University College, Cork University College, Dublin University College, Cork Dr John Kearney Ms Paula Barry Walsh Mr Michael Burke Dublin Institute of Technology DAFF Department of Health and Children Dr Mairead Kiely Dr John Griffin Prof Philip Dix University College, Cork DAFF National University of Ireland, Maynooth Dr Sinead McCarthy Dr Colm Henry Dr Tommy Gallagher Trinity College, Dublin Mercy Hospital, Cork University College, Dublin Ms Maureen McGowan Mr Declan Mulhare Prof Matt Harmey HSE Dublin/Mid-Leinster HSE Dublin/Mid-Leinster University College, Dublin Prof Helene McNulty Mr Sean O’Laoide Dr Liam Hyde University of Ulster, Coleraine Westmeath County Council DAFF Dr Celine Murrin Dr Margaret O’Sullivan Mr Brendan Lynch University College, Dublin HSE South Teagasc Ms Ursula O'Dwyer Dr Mark Rogers Dr Tom McLoughlin Department of Health and Children University College, Dublin Environmental Protection Agency Prof Ivan Perry Mr Michael Sheridan Dr Ewen Mullins University College, Cork DAFF Teagasc Dr Helen Roche Dr John O’Neill Trinity Centre for Health Studies Department of Environment, Heritage and Local Government Ms Ita Saul Our Lady’s Hospital for Sick Children Dr Paul Ross Teagasc Dr Emer Shelley Department of Health and Children Dr Douwe van Sinderen University College, Cork Prof John Scott Trinity College, Dublin Dr Eddie Walsh University College, Dublin

Scientific Committee Members Food Safety Authority of Ireland 49 Annual Report 2007 Our Governance

Food Safety Consultative Council Members At 31 December 2007

Chair Members

Ms Veronica Campbell Ms Darina Allen Ms Margaret Leahy Campbell Bewley Group Ballymaloe Cookery School Organic Farmer

Dr J. Gerard Barry Mr Peter Marshall Teagasc, Ashtown Food Research Centre Irish Food Quality Certification

Mr Kevin Bracken Mr Eoin McBennett Bracken’s Butchers Pearse Trust

Ms Marie Brady Ms Sara Morris Former Vice-Principal Communications and Public Affairs Specialist Mr Eddie Byrne Byrne Group Mr Martin Mullane Dairy and Meat Industry Specialist Ms Anne Marie Crowley NSAI Mr Tim O’Brien Franzini’s Restaurant Dr Fred Davidson Cork Public Analyst’s Laboratory Mr Henry O’Neill Restaurants Association of Ireland Mr Derek Deane Irish Farmers’ Association Mr Bill Paterson Tesco Ireland Mr Dermott Jewell Consumers’ Association of Ireland Ms Anne Quirke Consumer Mr Muiris Kennedy Bord Bia Ms Breda Raggett Consumer Ms Fiona Lalor University College, Dublin

50 Food Safety Authority of Ireland Food Safety Consultative Annual Report 2007 Council Members Industry Forum Members At 31 December 2007

Artisan Food Producers’ Food Service Forum Molluscan Shellfish Retail Forum Forum Safety Committee Ms Louise Collins Ms Selena McAndrew Ms Darina Allen Rocket Restaurants Food Safety Authority Ms Elizabeth McGrath Ballymaloe Cookery School of Ireland Londis ADM Mr John Coughlan (Chair) Ms Myrtle Allen Masterchefs Ms Elaine Clohosey Ballymaloe House Dr Tim Butler BWG Foods Ms Martina Donohue Enforce Labs Ms Sally Barnes Campbell Catering Ms Catherine Higgins Woodcock Smokery Mr Dave Clarke Superquinn Ms Gillian Fair Dr Bill Doré Ms Esther Barron Supermacs Dr Philipp Hess Ms Colette Coughlan Barron’s Bakery and Coffee Ms Sinead Keaveney (until January 2007) House Ltd Ms Anya Greally Vintners Federation of Ireland Ms Maria Mccarron Ms Fiona Collins Mr Pat Brady Dr Terry McMahon (from February until June Associated Craft Butchers of Ms Ruth Hegarty Mr Micheal O’Cinneide 2007) Euro-Toques Ireland Ireland Mr Joe Silke Ms Josephine Aylward Marine Institute (From June 2007) Mr John Brennan Mr Adrian Holden Leitrim Enterprise Centre Mr Henry O’Neill Ms Lisa Cooper RGDATA Restaurants Association of Bantry Bay Seafoods Mr Jim Buckley Ireland Ms Mary Daly Cork County Council Mr Cormac Craven Dunnes Stores Mr John Linnane Mr John Falvey Mr Frank Fortune Ms Mary Burns Dublin Institute of Technology Ms Marie Henson Ardrahan Dairy Products Ltd Mangans Wholesale Ms Helena O’Brien Mr Peter Whelan Ms Martina Clarke Catering Management SFPA Mr Peter Jackson Barry’s of Mallow Irish Association of Seafood Association Mr Richie Flynn Companies Mr Donal O’Meara Mr John Harrington Ms Lynda Kenny Ms Giana Ferguson Ms Breda Keane Mr Finian O’Sullivan Musgrave Foodservices Irish Shellfish Association Slow Food Irish Hotels Federation Ms Joanne Lynch Ms Isobel Fletcher Mr Paul Hickey Statoil HSE West Comhar LEADER na hÉireann Mr Bill Paterson Mr Paul Fletcher Ms Caroline Lardner (until June 2007) Premier Game Public Analyst Laboratory, Galway Michael Hewitt Ms Jeffa Gill (from June until September Durrus Cheese Dr Terence O’Carroll 2007) Ms Vicky Lyons Mr Frank Hederman Bord Iascaigh Mhara Allan Davies Belvelly Smokehouse (from September 2007) Tesco Ireland Mr David Llewellyn Fruit of the Vine Ms Mairead Rooney Musgrave SuperValu Centra Mr Noel McPartland Irish Food and Drink Exports Mr Peter Wight Marks and Spencer Mr Raymond O’Rourke Solicitor Mr Torlach Denihan Retail Ireland Ms Caroline Robinson Farmers Markets Mr Declan Ryan Arbutus Breads Mr Michael Woulfe Beekeeper

Industry Forum Members Food Safety Authority of Ireland 51 Annual Report 2007 Our Governance

Statement of Board Members’/ Chief Executive’s Interests from 1st January to 31st December 2007

Board Member Commercial Interests Non-Commercial Interests

Name of Organisation Nature of Interests Name of Organisation Nature of Interests

Prof John Daniel Collins None None European Food Safety Member of Scientific Authority Committee Chair, Scientific panel on Biological Hazards Veterinary Council of Ireland Professional Affiliation

Mr Tom Collins None None None None

Prof Charles Daly Alimentary Health Ltd. Director/Shareholder None None Eolas International Non-Executive Director

Mr Peter Dargan None None Consumers’ Association Council Member of Ireland

Ms Mary Falvey None None None None

Prof Albert Flynn Wm. Wrigley Jr. Company Consultancy Danone Support for Departmental Kraft Foods North America Inc. Kellogg’s (Irl/UK) Research Kraft Foods International Inc. Masterfoods Birds Eye Supervalu Nutrition and Health Foundation ILSI Europe Member (occasional), Scientific Panels Member, Board of Directors European Food Safety Authority Member, Scientific Committee Chairman, Scientific Panel on Dietetic Products, Nutrition and Allergies

Prof Michael Gibney None None Nestlé Nutrition Council Member Kellogg’s Funding (Co) Research BASF Collaborative Research Unilever Collaborative Research

Ms Anne Nolan None None None None

Mr Pat O’Mahony None None None None

Chief Executive Dr John O’Brien None None None None

52 Food Safety Authority of Ireland Statement of Board Members’/ Annual Report 2007 Chief Executive’s Interests Statement of Scientific Committee Members’ Interests from 1st January to 31st December 2007

Scientific Committee Member Commercial Interests Non-Commercial Interests

Name of Organisation Nature of Interests Name of Organisation Nature of Interests

Prof Albert Flynn Wm. Wrigley Jr. Company Consultancy Danone Support for Departmental Kraft Foods North America Inc. Kellogg’s (Irl/UK) Research Kraft Foods International Inc. Masterfoods Birds Eye Supervalu Nutrition and Health Foundation ILSI Europe Member (occasional), Scientific Panels Member, Board of Directors European Food Safety Authority Member, Scientific Committee Chairman, Scientific Panel on Dietetic Products, Nutrition and Allergies

Dr Catherine Adley None None i Control Solutions Spouse (Company owner)

Prof John Daniel Collins None None European Food Safety Authority Member of Scientific Committee Chair, Scientific Panel on Biological Hazards Veterinary Council of Ireland Professional Affiliation

Dr Eibhlín Connolly None None None None

Prof Martin Cormican None None The Green Party None

Dr Philipp Hess None None EU FP6 Biotox Research Project

Prof Colin Hill None None None None

Mr Cathal Kearney None None None None

Dr Mark Lynch None None None None

Prof Brian McKenna None None None None

Dr Paul McKeown None None None None

Dr Michael O’Keeffe None None FIRM Research Grants safefood (to Teagasc) European Commission

Dr Iona Pratt None None European Food Safety Authority Member, Scientific Panel

Prof Michael P. Ryan No declarations received No declarations received No declarations received No declarations received

Ms Paula Barry Walsh None None None None

Statement of Scientific Committee Food Safety Authority of Ireland 53 Members’ Interests Annual Report 2007 Financial Statements

Index to the Financial Statements

54 Report of the Comptroller and Auditor General 55 Statement of Responsibilities of the Authority 56 Statement on Internal Financial Control 57 Statement of Accounting Policies 58 Statement of Income and Expenditure 59 Balance Sheet 60 Cash Flow Statement 61 Notes to the Financial Statements

Report of the Comptroller and Auditor General for presentation to the Houses of the Oireachtas I have audited the financial statements legal and regulatory requirements and Financial Control covers all financial of the Food Safety Authority of Ireland for International Standards on Auditing risks and controls, or to form an opinion the year ended 31 December 2007 under (UK and Ireland). on the effectiveness of the risk and Section 26 of the Food Safety Authority control procedures. of Ireland Act, 1998. I report my opinion as to whether the financial statements give a true and fair Basis of Audit Opinion The financial statements, which have view, in accordance with Generally been prepared under the accounting Accepted Accounting Practice in Ireland. In the exercise of my function as policies set out therein, comprise the I also report whether in my opinion proper Comptroller and Auditor General, Statement of Accounting Policies, the books of account have been kept. In I conducted my audit of the financial Statement of Income and Expenditure, addition, I state whether the financial statements in accordance with the Balance Sheet, the Cash Flow statements are in agreement with the International Standards on Auditing Statement and the related notes. books of account. (UK and Ireland) issued by the Auditing Practices Board and by reference to Respective Responsibilities of the I report any material instance where the special considerations which attach Members of the Authority and the moneys have not been applied for to State bodies in relation to their Comptroller and Auditor General the purposes intended or where the management and operation. An audit transactions do not conform to includes examination, on a test basis, The Authority is responsible for preparing the authorities governing them. of evidence relevant to the amounts and the financial statements in accordance disclosures and regularity of the financial with the Food Safety Authority of Ireland I also report if I have not obtained all the transactions included in the financial Act, 1998, and for ensuring the regularity information and explanations necessary statements. It also includes an of transactions. The Authority prepares for the purposes of my audit. assessment of the significant estimates the financial statements in accordance and judgments made in the preparation with Generally Accepted Accounting I review whether the Statement on of the financial statements, and of Practice in Ireland as modified by the Internal Financial Control reflects the whether the accounting policies are directions of the Minister for Health and Authority's compliance with the Code appropriate to the Authority's Children in relation to accounting for of Practice for the Governance of State circumstances, consistently applied superannuation costs. The accounting Bodies and report any material instance and adequately disclosed. responsibilities of the Members of the where it does not do so, or if the Authority are set out in the Statement statement is misleading or inconsistent I planned and performed my audit of Responsibilities of the Authority. with other information of which I am so as to obtain all the information and aware from my audit of the financial explanations that I considered necessary My responsibility is to audit the financial statements. I am not required to consider in order to provide me with sufficient statements in accordance with relevant whether the Statement on Internal evidence to give reasonable assurance

54 Food Safety Authority of Ireland Report of the Comptroller and Auditor Annual Report 2007 General for presentation to the Houses of the Oireachtas that the financial statements are free from material misstatement, whether Statement of Responsibilities of the Authority caused by fraud or other irregularity The Authority presents its report for the year ended 31 December 2007. or error. In forming my opinion I also evaluated the overall adequacy of the Responsibilities of the Board Members presentation of information in the Section 26(5) of the Food Safety Authority of Ireland Act, 1998, requires the Authority financial statements. to prepare financial statements in such form and manner as may be specified by the Minister for Health and Children. In preparing those financial statements, the Board Opinion is required to: As explained in the Statement of Accounting Policies, the Authority • Select suitable accounting policies and then apply them consistently. recognises the costs of superannuation • Make judgements and estimates that are reasonable and prudent. entitlements only as they become • Prepare the financial statements on the going concern basis unless it is payable. This policy does not comply with inappropriate to presume that the Authority will continue in operation. Financial Reporting Standard 17 which • Disclose and explain any material departures from applicable accounting standards. requires such costs to be recognised in the year the entitlements are earned. The board members are responsible for keeping proper books of account which While non-compliance with Financial disclose with reasonable accuracy at any time the financial position of the Authority Reporting Standard 17 does not impact and enable them to ensure that the financial statements comply with Section 26(5) on the overall financial performance or of the Food Safety Authority of Ireland Act, 1998. The board is also responsible for position of the Authority as disclosed in safeguarding the assets of the Authority and hence for taking reasonable steps the financial statements, in my opinion for the prevention and detection of fraud and other irregularities. compliance is necessary for a proper understanding of the costs of providing Health and Safety the superannuation benefits earned by The well-being of Authority employees is safeguarded through the strict adherence employees during the year and of the to health and safety standards in accordance with the requirements of the Safety, value of the benefits that the Authority Health and Welfare at Work Act, 1989. has committed to providing in respect of service up to the year end.

Except for the non-recognition the Authority's superannuation costs and liabilities, which is not in accordance with Financial Reporting Standard 17, the financial statements give a true and Mr Eamonn Ryan Mr Peter Dargan fair view, in accordance with Generally Chairman Board Member Accepted Accounting Principles in Ireland, of the state of the Authority's affairs at 31 December 2007 and of its income and expenditure for the year then ended.

In my opinion, proper books of account have been kept by the Authority. The financial statements are in agreement with the books of account.

Gerard Smyth For and on behalf of the Comptroller and Auditor General (23 September 2008)

Statement of Responsibilities Food Safety Authority of Ireland 55 of the Authority Annual Report 2007 Financial Statements

Statement on Internal Financial Control

The system of internal financial control The Board’s monitoring and review Responsibility for is based on a framework of regular of the effectiveness of the system of System of Internal management information, administrative internal financial control is informed Financial Control procedures including segregation of by the work of the internal auditor, the duties, and a system of delegation and Audit Committee which oversees the On behalf of the Board of The Food Safety accountability. In particular it includes: work of the internal auditor, the executive Authority of Ireland I acknowledge our managers within the Food Safety responsibility for ensuring that an • comprehensive budgeting system with Authority of Ireland who have effective system of internal financial an annual budget which is reviewed responsibility for the development and control is maintained and operated. and agreed by the Board; maintenance of the financial control • regular reviews by the Board of framework, and comments made by the The system can only provide reasonable monthly and annual financial reports Comptroller and Auditor General in his and not absolute assurance that assets which indicate financial performance management letter or other reports. are safeguarded, transactions authorised against forecasts; and properly recorded, and that material • setting targets to measure financial errors or irregularities are either prevented Annual Review or would be detected in a timely period. and other performance; • clearly defined capital investment of Controls control guidelines; I confirm that a formal review of the Key Control Procedures • formal project management effectiveness of the system of internal The Board has taken steps to ensure disciplines. financial control was carried out during an appropriate control environment by 2007. The Food Safety Authority of Ireland • clearly defining management has outsourced the internal audit responsibilities; function, which operates in accordance • establishing formal procedures for with the Framework Code of Best Practice reporting significant control failures set out in the Code of Practice for the and ensuring appropriate corrective Governance of State Bodies. The work of action. internal audit is informed by the analysis of the risk to which the body is exposed, Mr Eamonn Ryan The Board has established processes and annual internal audit plans are based Chairman to identify and evaluate business risks by on this analysis. The analysis of risk and the internal audit plans were endorsed • identifying the nature, extent and by the Audit Committee and approved by financial implication of risks facing the Board. The Internal Auditor provided the body including the extent and the board with a report of internal audit categories which it regards as activity. This report included the Internal acceptable; Auditor’s opinion on the adequacy and • assessing the likelihood of identified effectiveness of the system of internal risks occurring; financial control. • assessing the body’s ability to manage and mitigate the risks that do occur; • assessing the costs of operating particular controls relative to the benefit obtained.

56 Food Safety Authority of Ireland Statement on Internal Annual Report 2007 Financial Control Statement of Accounting Policies

The following accounting policies have D. Assets and Depreciation E. Superannuation been applied consistently in dealing with A superannuation scheme has items which are considered material in (1) Tangible Fixed Assets been approved by the Minister in relation to the financial statements. Tangible fixed assets are accordance with Section 39 of the shown at cost less accumulated Food Safety Authority of Ireland Act, depreciation. Depreciation is A. Basis of Accounting 1998. The scheme provides for a charged in the income and contributory defined benefit pension The financial statements are expenditure account, on a scheme for all employees. Deductions prepared under the accruals method straight line basis, at the annual from salaries are retained and are of accounting, except as stated rates set out below, so as to write treated as income by the Authority. below, and under the historical cost off the assets, adjusted for The Department of Health & convention in the form approved by estimated residual value, over Children’s annual grant-in-aid to the the Minister for Health and Children the expected useful life of Authority is net of the deductions with the concurrence of the Minister each appropriate category. for Finance in accordance with retained. By direction of the Minister Section 26(5) of the Food Safety for Health and Children no provision (2) Intangible Fixed Assets Authority of Ireland Act, 1998. has been made in the Financial Intangible fixed assets are shown Statements for future pension at their net book value having Financial Reporting Standards liabilities. Payments under the been depreciated at 33% on recommended by the recognised scheme are charged to income and a straight line basis. The Accountancy Bodies are adopted, expenditure account when paid. as they become operative, with the depreciation for the year is charged to the income and exception of FRS 17 (Retirement F. Capital Account Benefits) see note E below. expenditure account. The Capital Account represents the (i) Leasehold improvements 15% unamortised value of income used by B. State Grants (ii) Computer equipment 33% the Authority to acquire fixed assets. Grants from the Department of (iii) Office furniture 15% Health and Children are accounted for on a cash receipts basis. (iv) Office equipment 15% (v) Scientific equipment 15% C. Taxation A full year’s depreciation is The Board is exempt from provided for in the year of Corporation Tax under Section 41 acquisition. of the Finance Act, 1991.

Statement of Food Safety Authority of Ireland 57 Accounting Policies Annual Report 2007 Financial Statements

Statement of Income and Expenditure For the year ended 31 December 2007

Note 2007 2006 €€

Grant Income 1 18,847,520 17,430,000

Sundry Income 2 359,171 447,131

19,206,691 17,877,131

Transfer (to)/from Capital Account 9 (41,999) 286,506

19,164,691 18,163,637

Salaries and Wages 3 5,952,825 5,541,973

Other Operating Costs 4 5,491,095 5,120,213

Local Authority Veterinary Service 5 7,753,178 7,855,108

19,197,098 18,517,294

Surplus/(Deficit) for the Year (32,407) (353,657)

Balance at 1 January (298,609) 55,048

Balance at 31 December (331,016) (298,609)

The accounting policies on page 57 and notes 1 to 13 form part of the financial statements.

The Authority has no recognised gains or losses other than those dealt with in the Income and Expenditure Account.

Mr Eamonn Ryan Mr Peter Dargan Dr John O’Brien Chairman Board Member Chief Executive Officer

58 Food Safety Authority of Ireland Statement of Income Annual Report 2007 and Expenditure Balance Sheet As at 31 December 2007

Note 2007 2006 €€

Intangible Assets 10 75,730 62,589

Tangible Assets 6 294,338 265,480

Current Assets Debtors and Prepayments 7 77,565 53,754

Cash at Bank and in Hand (11,168) 70,343

66,397 124,097

Creditors – Amounts falling due within one year

Creditors and Accruals 8 397,412 422,706

Net Current Assets / (Liabilities) (331,015) (298,609)

Total Net Assets 39,054 29,461

Financed by

Income and Expenditure Account (331,016) (298,609)

Capital Account 9 370,069 328,070

39,054 29,461

The accounting policies on page 57 and notes 1 to 13 form part of the financial statements.

Mr Eamonn Ryan Mr Peter Dargan Dr John O’Brien Chairman Board Member Chief Executive Officer

Balance Sheet Food Safety Authority of Ireland 59 Annual Report 2007 Financial Statements

Cash Flow Statement For the year ended 31 December 2007

2007 2006 €€

Reconciliation of Surplus to Net Cash Inflow from Operating Activities

Surplus/(Deficit) for the Year (32,407) (353,657)

Transfer to/(from) Capital Account 41,999 (286,508)

Depreciation Charge 225,984 562,920

(Increase)/Decrease in Debtors (23,811) 290,908

(Decrease)/Increase in Creditors (25,295) 111,821

Deposit Interest (0) (1)

Net Cash Inflow from Operating Activities 186,471 325,484

Cash Flow Statement

Net Cash Inflow from Operating Activities 186,471 325,484

Return on Investments and Servicing of Finance

Deposit Interest Received 0 1

Capital Expenditure

Payments to Acquire Intangible Fixed Assets (66,495) (91,685)

Payments to Acquire Tangible Fixed Assets (201,489) (184,729)

Increase/(Decrease) in Cash (81,513) 49,071

Reconciliation of Net Cash Flow to Movement in Net Funds

Net Funds at Start of Year 70,342 21,270

Net Cash Inflow/(Outflow) (81,513) 49,071

Net Funds at End of Year (11,168) 70,342

60 Food Safety Authority of Ireland Cash Flow Statement Annual Report 2007 Notes to the Financial Statements For the year ended 31 December 2007

1. Grant in Aid Income 2007 2006 €€

Department of Health and Children Grant 18,847,520 17,430,000

18,847,520 17,430,000

2. Sundry Income 2007 2006 €€

Deposit Interest 01 Superannuation Deductions 338,751 309,322 Sale of Publications 3,885 2,256 Funded Projects 16,453 90,983 Sundry Income 82 44,569

359,171 447,131

3. Wages, Salaries and Pensions 2007 2006 € €

Staff Costs Comprise Salaries, Wages and Pensions 5,493,537 5,125,254 Social Insurance Costs 459,288 416,719

5,952,825 5,541,973

The average number of staff employed during the year was 94 (2006: 95).

Notes to the Financial Food Safety Authority of Ireland 61 Statements Annual Report 2007 Financial Statements

Notes to the Financial Statements For the year ended 31 December 2007

4. Other Operating Costs 2007 2006 €€

Recruitment Costs 105,709 86,107 Travel Expenses 352,020 282,346 Insurance 42,725 90,383 Stationary, Publications and Postage 574,477 538,617 Telephone and Internet 122,530 124,843 Research Costs 502,345 485,315 Cleaning and Catering 226,034 203,403 Repairs and Maintenance 31,525 38,432 Rent and Rates 1,131,745 1,098,007 Legal and Consulting Fees 532,301 545,195 Conferences 84,308 54,868 Communications Activities 968,071 355,289 Audit Fee 15,000 26,800 Depreciation Tangible Assets 172,630 502,426 Depreciation Intangible Assets 53,354 60,494 Other Operating Costs 546,320 627,687

5,491,095 5,120,213

4(a). Communications Activities 2007 2006 €€

Public Relations 98,525 92,945 Industry Events 214,975 139,353 Industry Liaison 654,571 122,991

968,071 355,289

5. Local Authority Veterinary Service

The Government decided, in December 2002, that the local Government veterinary service should continue to be discharged by the local authorities and that funding for the service would be channelled through the Department of Health and Children and the Food Safety Authority of Ireland. Previously the Department of Agriculture, Fisheries and Food had funded the service.

62 Food Safety Authority of Ireland Notes to the Financial Annual Report 2007 Statements Notes to the Financial Statements For the year ended 31 December 2007

6. Tangible Computer Office Office Leasehold Scientific Total Fixed Assets Equipment Equipment Furniture Improvements Equipment €€€€€€

Cost

At 1 January 2007 671,963 229,387 382,910 36,794 668 1,321,722

Additions 29,070 8,843 11,083 16,973 135,520 201,489

At 31 December 2007 701,033 238,230 393,993 53,767 136,188 1,523,211

Accumulated Depreciation

At 1 January 2007 523,354 156,356 346,702 29,730 100 1,056,242

Charge for the Year 113,995 18,551 14,928 4,728 20,428 172,630

At 31 December 2007 637,349 174,907 361,630 34,458 20,528 1,228,872

Net Book Value

At 31 December 2007 63,684 63,323 32,363 19,309 115,660 294,338

At 31 December 2006 148,609 73,031 36,208 7,064 568 265,480

7. Debtors and Prepayments 2007 2006 €€

Other 77,565 53,754

77,565 53,754

8. Creditors and Accruals 2007 2006 € €

Accruals - Capital 3,333 150 - Supplies and Services 381,854 422,556 - Payroll 12,224 0

397,411 422,706

Notes to the Financial Food Safety Authority of Ireland 63 Statements Annual Report 2007 Financial Statements

Notes to the Financial Statements For the year ended 31 December 2007

9. Capital Account 2007 2007 2006 2006 €€€€

At 1 January 328,070 614,576 Transfer from/(to) Income and Expenditure Account Funds Allocated to Acquire Fixed Assets 201,489 184,729 Funds Allocated to Acquire Intangible Assets 66,495 91,685 Amount Amortised in Line with Asset Depreciation (225,984) 41,999 (562,920) (286,506)

Balance at 31 December 370,069 328,070

10. Intangible Fixed Assets 2007 2006 €€

1 January, Opening Net Book Value 62,589 31,398 Additions at Cost 66,495 91,685 Less Depreciation Charge for the Year (53,354) (60,494)

31 December, Closing Net Book Value 75,730 62,589

Intangible fixed assets consist of software licences which are written off over their useful life.

11. Operating Lease

The Authority holds a 20 year lease from 01 May 1997 in respect of office accommodation in Abbey Court, Lower Abbey Street, Dublin 1. The annual cost of the lease is €978,672 (rent and service charge) with a 5 year rent review.

12. Board Members’ Interests

The Board adopted procedures in accordance with the guidelines issued by the Department of Finance in relation to the disclosure of interests by the Board members and these procedures have been adhered to in the year. There were no transactions in the year in relation to the Board’s activities in which a Board member had any beneficial interest.

13. Approval of Financial Statements

The Financial Statements were approved by the Board on 17th July 2008.

64 Food Safety Authority of Ireland Notes to the Financial Annual Report 2007 Statements

Food Safety Authority of Ireland Abbey Court, Lower Abbey Street, Dublin 1. Telephone: +353 1 817 1300 Facsimile: +353 1 817 1301 Email: [email protected] Website: www.fsai.ie ISBN 1-904465-60-9