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The Food Standards Agency

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Use adverts to motivate people who prepare food to change behaviour, both at ... TV advert. Strategic Nutrition Framework. The main elements are: ... – PowerPoint PPT presentation

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Title: The Food Standards Agency


1
The Food Standards Agency
  • Ned Kingcott

2
The Food Standards Agency - a new Government
Department
3
Major advisory committees
  • Food Advisory Committee
  • Advisory Committee on Microbiological Safety of
    Food
  • Advisory Committee on Novel Foods and Processes
  • Spongiform Encephalopathy Advisory Committee
  • Advisory Committee on Animal Feedingstuffs
  • Committee on Toxicology

4
The Board of the Agency
  • Chairman and Deputy Chairman
  • Two members for Scotland, one for Wales and one
    for Northern Ireland
  • Eight other members
  • open competition
  • individual expertise
  • not representing sectoral interests

5
London Headquarters
  • Staffed by civil servants most from MAFF and
    Dept. Health but some new appointees
  • Four groups
  • food safety policy
  • enforcement and standards
  • communications
  • resources and corporate strategy

6
Powers and functions
  • The Agency will
  • advise Ministers on food policy
  • support consumer choice through accurate and
    meaningful labelling and information on food
    safety, diet and nutrition
  • protect consumers through surveillance and
    enforcement of food safety and standards (through
    MHS and local authorities)
  • commission research and monitoring to underpin
    all its functions

7
Relationship with Parliament
  • non-Ministerial department
  • accountable through Health Ministers (or
    equivalent)
  • not an executive agency of DH
  • annual report to Parliament

8
New values
  • to put the consumer first
  • to be open and accessible
  • to be an independent voice

9
New powers
  • Publication of advice to Ministers
  • Powers to enter premises to collect information
    and/or samples from farm to fork
  • Monitoring and audit of local authority
    enforcement activity

10
Challenges ahead
  • Earning trust and confidence
  • Risk assessment, communication and management

11
FSA STRATEGIC PLAN
12
Foodborne Disease Targets
  • To reduce Salmonella contamination of UK produced
    retail chicken by at least 50 by April 2005
  • To reduce the incidence of foodborne disease by
    20 by April 2006

13
Monitoring Levels of Foodborne Disease - the
Agencys Approach
  • Select key foodborne pathogens
  • those that cause most cases
  • those that cause severest disease
  • Monitor through routine laboratory reports
  • Exclude travel-associated cases
  • Checks on changes in lab reporting

14
Monitoring Food Poisoning Levels - The
Difficulties
  • Causes of food poisoning can be wide ranging
    (includes contamination from chemicals, microbes
    and toxins)
  • Food poisoning includes cases associated with
    water which the Agency does not have
    responsibility for
  • Food poisoning cases are under-reported
  • Inadequacies of the notification process

15
The Strategy - Farm to Fork
  • The Strategy haws 3 key strands
  • sector-specific measures to reduce contamination
    of foods
  • promoting better management of food safety
  • HACCP
  • education and training
  • measures to promote hygiene in the kitchen
  • catering
  • domestic

16
The Strategy - Farm to Fork
  • The Strategy haws 3 key strands
  • sector-specific measures to reduce contamination
    of foods
  • promoting better management of food safety
  • HACCP
  • education and training
  • measures to promote hygiene in the kitchen
  • catering
  • domestic

17
1. Controlling Food Contamination During
Production
  • Poultry
  • promoting effective on farm controls (e.g. advice
    relating to crate washing, testing and scheduling
    of birds, improved biosecurity measures)
  • developing improved detection and typing
    methodology for Campylobacter
  • Red meat
  • HACCP in slaughterhouses
  • new approaches to meat inspection
  • Meat products
  • FVO visit recommendations

18
1. Controlling Food Contamination During
Production (cont)
  • Milk and Dairy
  • improved control of pasteurisation
  • prevention of post-pasteurisation contamination
  • Fruit Veg
  • guidelines on the safe use of manures
  • Fish and Shellfish
  • classification of shellfish harvesting areas
  • Eggs
  • vaccination

19
2. Promoting Food Safety Management
  • HACCP Implementation and monitoring
  • Enhanced advice, support and training for
    industry - catering, ethnic and SMES being
    priority areas
  • Improved support, guidance and training for
    enforcers
  • Education initiatives

20
HACCP - Implementation Levels in 2001
21
HACCP Barriers - Issues for the Agency to Overcome
  • Perceived complexity bureaucracy
  • Lack of knowledge adequate training
  • Lack of simple, authoritative information
  • Enforcement difficulties

22
Focus of The Strategy
  • sector-specific measures to reduce contamination
    of foods
  • promoting better management of food safety
  • HACCP
  • education and training
  • measures to promote hygiene in the kitchen
  • the food hygiene campaign

The Food Hygiene Campaign
23
The Food Hygiene Campaign - Why Target Caterers?
  • the majority of general food poisoning outbreaks
    are associated with catering businesses (PHLS
    data).
  • The highest level of prosecutions taken across
    the UK in 2001 were against restaurants - 53 of
    cases were for food hygiene offences
  • Consumer Attitude Survey results shows that more
    than 50 of consumers are concerned about hygiene
    standards in catering establishments
  • The size of the catering industry

24
What the Campaign Has to Do
  • Campaign Objectives
  • Raise awareness of food poisoning as an issue
  • Establish the link between poor food hygiene and
    food poisoning
  • Increase understanding of the key hygiene
    messages
  • Change food hygiene attitudes, knowledge and
    behaviour

25
Trade Press Advert Food hygiene - its in your
hands
26
TV advertising campaign
First 40 second TV advert
27
Strategic Nutrition Framework
  • The main elements are
  • Securing a sound evidence base for action
  • Developing appropriate means of informing the
    public
  • Identifying and addressing barriers to changing
    dietary behaviour
  • Evaluating and monitoring
  • effectiveness of our actions

28
Food risk
UK deaths per year related to diet or
food Risk Approximate number Cardiovascular
disease 73,000 Cancer 34,000 Obesity 3
0,000 Food borne illness (estimated)
50 Food allergy (anaphylactic shock)
lt20 vCJD 28 GMOs,pesticides,growth
hormones nil
assumes one-third of cardiovascular disease
deaths and one-quarter of cancer deaths are
diet-related
29
Four most common problems linked to obesity
  • Heart disease
  • Type 2 diabetes
  • High blood pressure
  • Osteoarthritis

30
What the Agency wants to achieve?
  • long term improvements in diet and nutrition of
    the UK population
  • reduction in inequalities by enabling and
    encouraging the disadvantaged and vulnerable to
    improve their diets

31
Examples of the Agencys work
  • Low Income
  • Work with Industry
  • Work in schools
  • Provision of information

32
Work with industry
  • Reduction of salt, fat, and sugar
  • Labelling
  • Catering for health
  • Nutritional Guidelines for looked after children

33
Food deserts research
  • AIMS
  • To determine the relationship between dietary
    intake and socio-economic factors
  • To determine retail access to a healthy and
    affordable diet
  • Cross-sectional studies in Newcastle
  • Use analyses to
  • identify characteristics of food deserts
  • suggest action to tackle inequalities

34
Local initiatives
  • Food co-ops
  • Low cost cafes
  • Cooking and budgeting classes
  • Tasting sessions
  • Local transport initiatives
  • Allotment promotion
  • Voucher schemes
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