Appendix 2
Environmental Health and Trading Standards
Shetland Islands Council
Food Regulatory Service Plan for 2013/2014
1
Service Aims and Objectives
1.1 Service Aims
It is the aim of the Food Service to ensure that Shetland Islands Council’s statutory
obligations, in accordance with Food Safety law, with guidance set out in the Food
Law Code of Practice (Scotland) and approved Industry Guides to Good Hygiene
Practice, are carried out in an efficient, pro-active, comprehensive, consistent, fair and
accountable manner in order that food offered to the public is safe for consumption.
In accordance with the Food Standards Agency Framework Agreement in this report
“food” is defined as covering food hygiene, food standards and feeding stuffs.
1.2 Service Objectives
It is the objective of the Food Service to protect the health and safety of all consumers
living in, working in and visiting Shetland who may be affected in respect of food
safety and food standards by ensuring that food businesses comply with the law.
1.3 Strategic Planning
The role undertaken by the Food Service fits into “Shetland Partnership – Community
Plan 2012-2020 prioritises areas for communities to be:
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Wealthier and Fairer
Learning & Supportive
Healthy & Caring
Safe
Vibrant & Sustainable
With the priorities to:
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Encourage strong Communities
Successful places depend on individuals, families, third sector organisations,
community groups, public bodies and businesses all working together to find
the best ways to do things, find their own solutions to problems and new ideas
to help communities adapt and stay strong and vibrant in a changing world.

Helping build a healthy economy
We know we can’t take direct action the way we used to, but we will work with
the individuals and businesses to help the Shetland Economy to be strong as
possible, and encourage existing and new businesses in all parts of Shetland.
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Working with all our partners to achieve the best results possible.
We will work closely with individuals, communities and partners in the public,
private and voluntary sectors to generate ideas, solve problems and meet
challenges. By doing so, we can be more effective and achieve much more.
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This community plan alongside the Infrastructure Service Plan feeds into the Shetland
Islands Council’s corporate vision of ‘securing the best for Shetland’.
2 Background
2.1 Local Profile
Shetland is an island archipelago located 211 miles north of Aberdeen and 225 miles west of
Bergen, Norway. It consists of over 100 islands and islets, of which 16 are inhabited. A
number of these smaller islands are linked to the main island by ferry and/or air services, or by
fixed links. Shetland is linked to the UK mainland by ferry and air services. Scotland’s Census
2011 estimated that Shetland has a population of 23,167, with the main population and
administrative centre of Lerwick home to roughly 7,000 inhabitants.
The Shetland Regional Accounts/Input-Output Survey 2011 estimated the total output value of
the Shetland economy at £1,091.4m. The single largest contributor to economic output in
Shetland is the fishing industry - in 2011, the combined output of the various fisheries sectors
(catching, processing and aquaculture) was valued at £309.7m, equal to 28.4% of total output.
Other significant sectors include oil terminal activity, construction and transportation. Recently
activity in engineering, construction and oil & gas has increased sharply due to the TOTAL
Shetland Gas Plant project.
2.2 Organisational Structure
The food regulatory service is provided by the Environmental Health and Trading
Standards Services within Infrastructure Service Department. Environmental Health
comprises a mix of staff that includes a Team Leader – Environmental Health, Lead
Environmental Health Officer (Food) and an Environmental Health Officer (EHO), a
Food Safety Officer (all whom have a role in food regulation), 2 Environmental Health
Assistants, 2 Animal Health Scheme Officers, 2 Neighbourhood Support Workers, an
Anti Social Behaviour Co-ordinator and administration staff.
Trading Standards comprises 2 Trading Standards Officers (TSO) and a Fair Trading
Officer.
The Team Leader of Environmental Health has the responsibility for the operational
delivery and strategic direction of the food hygiene and standards service within
Environmental Health.
Control of feeding stuffs legislation falls within the responsibility of the Team Leader Trading Standards, who is the designated lead officer for feed and possesses the
necessary qualifications to comply with the Code of Practice for Feed Law. The Team
Leader -Trading Standards is supported by the Trading Standards Officer and the Fair
Trading Officer. Both these officers have received training in animal feeding stuffs
enforcement. In addition to animal feeding stuffs work these three officers are
responsible for the full remit of trading standards statutory duties, including where
appropriate metrology, safety, fair trading and advice work.
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2.3 Scope of Service
The Food Safety Service provides all businesses and members of the public who wish
to set up a food business with advice on food safety requirements and how to comply
with them. The authority has a responsibility for the provision of food law enforcement
protection services covering approximately 495 food businesses. Within this number
31 premises have an Approved status, in respect of fishery products, meat products,
dairy products and egg packers.
Table 1 illustrates the number and type of food businesses within Shetland.
Table 1: Number and Type of Food Businesses within Shetland
Food
Type
business
No
of
premises
Primary Producers
Manufacturers and
Packers
Distributors
and
Transporters
21
Retailers
73
Restaurants
Caterers
Total
and
54
12
335
495
The Food Service
 Inspects premises where food is manufactured, processed, prepared or sold
to ensure that it is handled and produced hygienically and that the premises
operate in a hygienic manner.
 Inspects premises where food is manufactured, processed, prepared or sold
to ensure that it meets the legal requirements covering quality, composition,
labelling, presentation and advertising.
 Investigates food complaints in respect of contamination, composition,
labelling and unhygienic practices.
 Obtains samples of food for examination and analysis to ensure it is free from
contamination and that the composition and labelling is accurate. The
examination and analysis is carried out by the Laboratory of the Public
Analyst, Edinburgh.
 Investigates the occurrence of food poisoning and food borne disease in
partnership with NHS Shetland.
 Promotes, advises, educates and provides guidance on food matters to
businesses and residents of and visitors to Shetland.
Trading Standards function in respect of feed
 Inspects premises in which feed is manufactured and stored for sale to
establish that procedures are in place to ensure compliance with the
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compositional and labelling requirements of feed legislation and to ensure
compliance with feed hygiene requirements.
Inspects livestock and arable farms to ensure safe production of feed and
good animal feeding practices.
Investigates complaints about feed.
Takes samples of feed for examination and analysis to ensure freedom from
contaminants and compliance with compositional and labelling requirements.
Provides advice and information to businesses that manufacture, store,
distribute and supply feed on the requirements of applicable legislation.
Has a statutory duty to enforce legislation applicable to fertilisers and is able
to undertake this duty along with feed enforcement at applicable premises.
2.4 Demands on the Food Service
2.4.1 Approved Premises and Milk Production Holdings
As stated above, there are 31 premises in Shetland that hold Approvals under
Regulation (EC) No 853/2004. These premises are approved as they are involved in
the processing or handling of products of animal origins, that is dairy products, meat
products and fishery products. The Approved premises are split up in the following
manner.
Table 2: Number and Type of Approved Premises within Shetland.
Approval Type
No. of
Approvals
Fishery Products*
15
Dairy Products
4
Meat Products
2
Coldstore
0
Shellfish
6
Egg Packers
4
Total number of Approvals
31
*Some premises are approved for more than one type of animal product e.g. fish
and shellfish.
Several of the approved fishery premises export outwith the EU therefore the Food
Service issue Health Certificates when requested. 973 health certificates were issued
in 2012/13 and with changes to requirements for certification for China, additional
certificates were issued.
Shetland also has 102 shellfish harvesting sites within 47 production areas. Weekly
Official Control samples are taken, any samples over the statutory legal limit will
demand a Temporary Closure Notice (TCN) be placed on the area, prevent
harvesting. Only 2 notices were issued in 2012/13 but 45 issued in 2011/12 however
more in previous years (67-91).
In addition to the above Approved premises under Regulation (EC) No 853/2004 there
are currently 5 premises are approved as milk production holdings.
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2.4.2 Service Delivery Points
The Environmental Health and Trading Standards are based in Charlotte House in
Lerwick town centre and the office is open between 9am and 5pm Monday to Friday.
Customers, clients or food business operators can call in to the office or arrange
appointments. The service is contactable via email or telephone or answer service out
with office hours. Team Leader – Environmental Health & Lead Environmental Health
Officer are available to Food Standards Agency staff for food related emergencies or
via the Emergency Planning contacts for out of hours.
2.5 Enforcement Policy
The Food Enforcement Policy has been replaced by the Environmental Health and
Trading Standards Enforcement Policies.
3 Service Delivery
3.1 Food and Feed Premises Inspections
The Food Law Code of Practice (Scotland) 2009 revision formalises the range of
interventions that are used when carrying out food safety work.
Interventions are the key to achieving and improving compliance with food law by food
business operators. The range of interventions allows food enforcement officers to use
their professional judgement to apply a proportionate level of enforcement to each
business. This will allow more intensive enforcement to be directed at those
businesses presenting the greatest risk to public health.
Interventions are defined as activities that are designed to monitor, support and
increase food law compliance within a food establishment. They include, but are not
restricted to, “Official Controls”.
“Official Controls” are defined at Community level at Article 2(1) of Regulation
882/2004. They are any form of control for the verification of compliance with food
law. Interventions which are Official Controls include:
 Inspections;
 Monitoring;
 Surveillance;
 Verification;
 Audit
 Sampling where the analysis is carried out by an official laboratory.
Other interventions, i.e. those that do not constitute official controls include:
 Education, advice and coaching provided at a food establishment;
 Information and intelligence gathering.
Food premises are inspected at minimum intervals ranging between 6 months and 5
years, depending on a national risk rating system which is required to be followed by
all food authorities. An alternative enforcement strategy is used for very low risk
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premises. As direct contact permits business needs to be assessed and provides the
opportunity to give advice and assistance in complying with legislative standards, the
Food Safety Service uses alternative food premises questionnaires and verification
visits for these businesses.
Food Enforcement Officers already target those businesses presenting the greatest
risk to public health by inspecting them more frequently and giving advice and
information to the food business operators when required. Food Enforcement Officers
also undertake revisits to food premises where there has been failure to comply with
significant statutory requirements, this is done to ensure compliance within an agreed
timescale. The Food Safety Service also undertakes food sampling, which is
discussed more fully in Section 3.5.
The projected number of programmed inspections due for 2013-2014 is 258 for food
safety (Table 3) (Category A premises are inspected at least every 6 months), 155 for
food standards (Table 4), and 6 for animal feeding stuffs. It should be noted that the
actual number of inspections required could vary slightly from the forecast at the
beginning of each year due to changes in risk ratings during the year as well as
businesses opening, closing and changing hands.
Table 3: Number of businesses due for food hygiene inspection 2013-14
Risk category
Number of premises
A*
5
B
26
C
68
D
33
E
96
UNRATED
30
Total
258
* “A“ rated premises are inspected every 6 months.
Table 4: Number of businesses due for food standards inspection 2013-14
Risk category
Number of premises
A
1
B
27
C
98
Unrated
27
Total
155
In normal circumstances to maximise the use of existing staffing resources and reduce
the impact on businesses, inspections of different types are carried out at a single
visit, where practicable. For example, food hygiene and food standards inspections
are, wherever possible, synchronised by bringing food standards inspections forward,
hence increasing the frequencies those are carried out.
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3.1.1 Additional External Factors Affecting Intervention Performance
3.1.1.1 Local Authority Enforcement Monitoring System (LAEMS)
The Food Standards Agency has effected changes to the Food Law Performance
Monitoring System which now requires enforcement officers to record additional
information in respect of intervention outcomes, enforcement actions taken and the
reasons for the enforcement action during premises interventions and food sampling.
This additional information requires to be recorded on the electronic premises
database and input procedure guidance has been produced and circulated to
enforcement officers and administration staff.
3.1.1.2 Scottish Primary Production Official Controls System (SPPOCS)
As an alternative to LAEMS the Food Standards Agency Scotland introduced
SPPOCS for the primary production intervention regime. SPPOCS is driven by
Scotland’s Environmental and Rural Services (SEARS) which aims to reduce the
number of on-farm visits, and the perceived burden on business, by different
regulatory bodies by providing a single delivery service for food and feed hygiene
inspections.
Enforcement is divided between local authorities and the Scottish Government Rural
Payments and Inspections Directorate (SGRPID). The Trading Standards Manager is
responsible for liaising with SGRPID to determine the intervention programme.
Both the local authority and SGRPID must complete an annual return, detailing their
enforcement activity, to the Food Standards Agency Scotland using SPPOCS online
facility. All activity submitted for SPPOCS is exempt from the LAEMS return.
3.2 Food and Feeding stuffs Complaints
The Service will consider and, where appropriate, fully investigate every food
complaint in accordance with procedures and the Food Law Code of Practice
(Scotland). All food complaints are evaluated on receipt by an Authorised Food
Officer or in the case of animal feeding stuffs by the Team Leader - Trading
Standards. Complainants are informed of the proposed course of action and also of
the progress and outcome of their complaint.
Where food involved in a complaint originates outside Shetland, liaison with the
appropriate home/originating or enforcement authority is undertaken. Arrangements
are in place to allow the transfer of information and investigatory responsibilities with
other Local Authorities or the Food Standards Agency when necessary. All subjects
of complaint, if sent to the Public Analyst for examination or analysis, are recorded on
the national electronic Food Surveillance System, in accordance with laid down
procedures.
Few food complaints are received by the Service. Based on previous years it is
anticipated that there will be in the region of 20 complaints including about food,
labelling and in relation to premises conditions.
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3.3 Primary Authority Scheme
The Primary Authority Scheme is facilitated by LBRO – The Local Better Regulation
Office.
Regardless of its size, a business operating across council boundaries can form a
primary authority partnership with a single local authority in relation to regulatory
compliance. These partnerships can cover all environmental health and trading
standards legislation, or specific functions such as food safety or petroleum licensing.
Once legally nominated by LBRO, partnerships are automatically recognized by all
local regulators. A central register of the partnerships provides an authoritative
reference source for businesses and councils.
By working closely with the business a primary authority can apply regulations to their
specific circumstances providing robust and reliable advice. This advice must be
respected by all local regulators, enabling the business to operate with assurance and
confidence. A national inspection plan can be produced by the primary authority to
improve the effectiveness of inspection, avoid repeated checks, and enable better
sharing of information
In cases where there is no primary authority the food service procedures fully
acknowledge the Home Authority Principle. In cases where a designated primary
authority exists, they will be contacted prior to taking formal enforcement action in
order to assess best enforcement practice in relation to the issue at hand. Home
Authorities are also informed of food complaints both as an aid to enforcement
assessment and in order to ensure that the relevant home authorities are able to gain
the fullest picture of the food safety/standards performance of their partner
businesses.
The service procedures also acknowledge the duty of Shetland Islands Council to
respond to requests for originating authority reports from any food authority whose
investigations have led to a point where a manufacturer or supplier within Shetland
should require being included in the overall investigation. This Council is not formally
registered as a home authority or primary authority for any of the business producing
food.
The Council acts as originating authority for all Shetland food businesses. The current
policy is to investigate all Home/Originating Authority referrals thoroughly in order to
fully meet the requirements of the referring authority. On average this authority
receives less than 5 such referrals per year and so this is not particularly demanding
of resources. The level of service will be maintained.
3.4 Advice to Business
The bulk of additional advisory work is carried out during inspections and visits. The
dual capabilities of staff on both food hygiene and food standards aspects also assists
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by enabling advice on any aspect of food regulation to be provided at any food
regulatory visit regardless of the specific purpose of that visit.
The service also provides advice on request to both businesses, existing or new and
consumers. The service received 230 food advice requests in 2012/13 and expects a
similar amount again.
Comments on Planning applications and Building Warrants are made for new
businesses or where refurbishments are planned.
In the case of animal feed, the Trading Standards Function receives an average of
approximately 5 enquiries per annum.
3.5 Food and Feed Sampling
An annual food sampling programme is undertaken with samples being procured for
the purposes of microbiological examination and chemical analysis. This programme
incorporates the North of Scotland Food Liaison Group initiatives and national surveys
initiated by the Scottish Food Enforcement Liaison Committee (SFELC), the Local
Authorities Co-ordinators for Regulatory Services (LACORS), the Health Protection
Agency (HPA), the Food Standards Agency (FSA), Food Standards Coordinating
Working Group (FSCWG) and the European Union (EU). Where possible sampling is
focussed on food produced for local consumption in Shetland or wider distribution.
Programmed sampling does not include formal sampling, which is required where
formal enforcement action is anticipated, and is usually in response to prior
information from investigation of a complaint, or failure of an informal sample.
However, it should be noted that with respect to microbiological sampling the logistics
of transferring samples to the laboratory on the Scottish mainland make it difficult for
formal action to be taken should the sample fail to meet the standard.
Programmed sampling is undertaken by Food Enforcement Officers, who would also
carry out all formal sampling.
Informal or formal feed samples may be taken each year under the direction of the
Team Leader - Trading Standards and submitted for analysis to the Public Analyst at
Edinburgh City Council. Where possible the Service samples products specifically
formulated for Shetland. Trading Standards targets the components and trace
elements identified, as part of intervention activity, by local feed users and producers
as potentially deficient. Project work is also undertaken as part of the Society of Chief
Officers of Trading Standards in Scotland (SCOTSS) North Region Quality Group.
The food service will take part in the local, regional and national surveys during
2013/2014 including:
 Fish;
 Ready to eat foods from a Care Setting;
 Ice-cream;
 Cooked meats;
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FSA National Coordinated Risk Based Food Sampling Programme, which itself
includes:
o Fish speciation/DNA testing
o Chips – Acrylamide
o Meat speciation/DNA testing
o Ready–to-eat entering care settings ( Hospital wards & care homes etc)
- Listeria mono, Salmonella, TVC, Ecoli, S aureus
o Soft cheeses sampled from delis / cheesemongers - Listeria mono,
Salmonella, Enteros, Ecoli, S aureus - Listeria mono, Salmonella, TVC,
Ecoli, S aureus
o Soft serve ice- cream (not pre-packed) - Listeria mono, Salmonella,
Enteros, Ecoli, S aureus, TVC
o Cooked meat and poultry (not pre-packed) sampled from butchers shops
and delis - Listeria mono, Salmonella, TVC, Enteros, Ecoli, S aureus
o Herbs and spices - Food irradiation
o Spices inc capsicum- Aflatoxins and Ochratoxin A
o Free range and organic eggs - Dioxins, dioxin-like PCBs and non dioxinlike PCBs
o Polycyclic aromatic Hydrocarbons (PAHs) in hot cooked meat products
eg burgers sold for direct consumption
o Added water in chicken breasts
o Nylon kitchen utensils – primary aromatic amines (PAAs)
Locally produced high risk foods
Samples for analysis and/or bacteriological examination are submitted to the Public
Analyst, the Council’s appointed Food Examiner, at Edinburgh City Council laboratory.
From time to time, other appropriately accredited laboratories may carry out specific
analyses.
Shetland Islands Council actively supports the national Food Surveillance System
(FSSUK) which electronically records and downloads all food and feed sampling.
Sample results are placed on a secure website where national trends can be easily
identified.
3.6 Control and Investigation of Outbreaks and Food Related Infectious
Disease
All Environmental Health Officers and the Food Safety Officer are appropriately
trained to deal with potential or actual cases or outbreaks of food poisoning and food
borne disease. The service has a joint outbreak plan with the NHS Shetland. Where
issues of public health dictate, staff will be diverted from pro-active inspection and
sampling work and from lower priority response work.
The food regulatory service currently carries out investigations of food related
infectious disease for all cases where it is judged by Environmental Health staff that a
particular food premises is implicated. Around 12 (previously approx 30 cases
including Campylobacter) suspected or confirmed cases of food borne illness are
reported to the Service every year.
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The service investigates all sporadic cases confirmed as suffering from a food borne
disease, except Campylobacter, even where no particular food premises are
implicated in its public health role.
3.7 Food Safety Incidents
The Food Service receives notification of Food Alerts to the authority by email and
facsimile. This system is monitored throughout each working day and out-of-hours
contact arrangements are registered with the FSA. Similar procedures are in place in
relation to Allergen Alerts.
All responses to Food Alerts will continue to be in keeping with the category of the
Alert either ‘for Action’ or ‘for Information’. All service procedures for dealing with Food
Alerts occurring within the authority are in line with the guidance contained in The
Food Safety Act 1990 Code of Practice Scotland and the associated Practice
Guidance - Scotland which sets out the protocols for advising the FSA and other
authorities as circumstances dictate. Availability of staff in emergency situations is as
described in section 3.6 above.
In terms of numbers, the trend appears to be towards an increasing number of Food
Alerts from the FSA and fewer require action locally.
FSA Official Control sampling for biotoxins, phytoplankton and E.Coli result in varying
amounts of incidents ranging from outwith classification to service of Temporary
Closure Notices or potential recall/ withdrawal of shellfish as a result of food poisoning
investigations. Resources will vary annually due to the sporadic nature of the naturally
occurring toxin events. FSA provide daily and weekly information via email to be
monitored and/or action as appropriate. Immediate action must be taken for breaches
in legal toxin limits or high E.Coli results and businesses must be contacted to inform
and gather information usually via telephone call or if required by email.
3.8 Liaison with Other Organisations
The principle vehicles for inter-authority liaison are the North of Scotland Food Liaison
Group and the Fish and Shellfish Working Group - Scotland & North Ireland on which
the authority is represented by the Lead Environmental Health Officer. These groups
include representatives from partner agencies of the Food Standards Agency and the
Public Analyst.
The attendance at these meetings ensures consistency of
enforcement and best practice in regard to food hygiene issues and cooperation with
key partner agencies such as Food Standards Agency.
The Team Leader - Trading Standards represents the authority on the SCOTSS North
Region Quality Group, which ensures consistency of enforcement and best practice in
regard to feed hygiene issues and cooperation with key partner agencies such as
Animal Health.
The authority is represented by the Team Leader - Environmental Health at the
Control of Infection Committee meetings quarterly held by NHS Shetland. The Food
Service has a close working relationship with the Director of Public Health and others
in the NHS Public Health team.
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It is intended that these existing liaison arrangements will be continued, as they not
only assist the authority in ensuring a consistent enforcement approach with other
Scottish Local Authorities but also enable efficiencies through partnership initiatives,
particularly for staff training and promotional activities. Attendance is also a
requirement of the Framework agreement between local authorities and the FSA.
The Service also has internal liaison arrangements with the Building and Planning
Control Services for prospective and refurbishment of food business premises and
with the Licensing Committee for Street Traders, Public Entertainment Licences which
provide food.
When appropriate, attendance will also be sought at meetings held by other Agencies
such as
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Food Standards Agency (Scotland) (FSA)
Scottish Government Rural Payments and Inspections Directorate (SGRPID)
Health Protection Scotland (HPS)
Due attention is also paid to guidance issued by the Royal Environmental Health
Institute of Scotland (REHIS), the Chartered Institute of Environmental Health (CIEH),
HPS, SFELC, COSLA, SCOTSS, and the Local Authorities Co-ordinators for
Regulatory Services (LACORS) on enforcement issues as well as Government
Guidelines and Codes of Practice.
To avoid duplication of enforcement with SGRPID on primary production interventions
of feed premises the practice adopted within Shetland is that the Team Leader Trading Standards and the local SGRPID office exchanges the list of those feed
premises each intends to inspect that year to ensure, as far as practicable, that the
same premise does not appear on both lists.
3.9 Food and Feed Safety Promotion
From time to time the authority participates in promotional activities with external
agencies such as talks at REHIS Intermediate Food Hygiene courses, talks in schools,
talks at in-service days for school & care home cooks, hand washing demonstrations
in a variety of settings and participating in Food Safety Week.
4 Resources
4.1 Financial Allocation
The financial allocation for the service is detailed below in Table 5.
Table 5. Financial Allocation for the Food Service 13/14.
Expenditure
Environmental
Health Staff
Trading
Standards Staff
Staff Salaries (Operational,
inspection, education) including
on costs
Staff salaries (direct Admin
support) including on costs
£93,372
£5,335
£34,944
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Other staff related expenditure
(including recruitment, car
allowance)
Operational expenditure
(vehicles, premises, equipment,
training and services)
Total Cost
£2,766
£232
£189,419
£817
£320,501
£6,174
4.2 Staffing Allocation
The current allocation of full time equivalent staff to the Food Service is detailed in
Table 6 below.
Table 6. Allocation of full time equivalent staff to the Food Service
Full Time Equivalent Staff
Food
Team Leader - Environmental Health
Lead Environmental Health Officer
Environmental Health Officer
Food Safety Officer
Administration Staff
1.0
1.0
Team Leader - Trading Standards
0.1
1.75
All Environmental Health Staff apart from the Food Safety Officer conduct the full
range of Environmental Health Department functions. Both the Team Leader –
Environmental Health and Lead EHO – Food are also Licensing Standards Officers.
4.3 Staff Development Plan
As required by the Code of Practice the service ensures that:

All staff involved in food safety inspections are qualified Environmental Health
Officers or Food Safety Officer holding the Higher Certificate issued by the
Environmental Health Registration Board in Food Safety.

All staff involved in the seizure or assessment of foods by inspection are
Environmental Health Officers or Food Safety Officer with specialist
qualifications in food inspection.

All staff involved in the assessment of quality systems have had suitable
specialist HACCP Auditing Training.
In addition, to ensure competency and currency, officers must maintain their
competency in line with REHIS/CIEH Continued Professional Development.
Training courses shall be accessed online, via Video Conference or in attendance
where necessary or when provided by FSA when new or updated legislation or
guidance is introduced.
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The Code of Practice for Feed Law Enforcement stipulates that all enforcement
officers in this area of work be trained, qualified, and undertake continuous
professional development in feed.
The Code of Practice divides feed enforcement officers into two categories, namely
Level One Officers and Level Two. Level Two Officers must possess a Trading
Standards Agriculture qualification and must have been trained, and be able to
demonstrate, that they are competent to assess complex quality assurance and
HACCP systems. Each local authority must appoint a Level Two officer and, at
present, only the Team Leader - Trading Standards meets these criteria.
5 Quality Assessment
Monthly Food team meeting are held, these

assess progress against the food hygiene and food standards programmes
which are produced by our Civica database administrator.

Provide officers with new/updated lists of inspections and revisits

Allow checks to be made on the Food Hygiene Information Scheme statistics
or changes to ratings

Determine any training needs, guidance or coaching for enforcement officers
to further their continued professional development

Ensure consistency of enforcement approach between officers
6 Review
6.1 Review against the Service Plan
The Service Plan will be reviewed on an annual basis following the end of each
financial year but progress is reported on a monthly basis at food team meetings..
6.2 Identification of any Variation from the Service Plan
Review of the plan will include assessment of performance against the plan, identify
areas for improvement and forecast the demands on the service and the appropriate
service mix required to meet those demands. Gaps in service delivery identified
during team meetings are reported to the Executive Manager – Environmental
Services and Director of Infrastructure Services.
The Service Plan will be revised as appropriate.
6.3 Planned work in 2014/15
The following are areas of work the service has identified and hope to undertake in the
following year. This will form part of the review at the end of the financial year
together with any matters identified through the best value process:
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(a) Maintain officers ongoing training based on continuing professional
development as required by the Food and Feed Law Codes of Practice
(Scotland);
(b) Investigate mechanisms for Peer Review,
(c) Establish partnership initiatives for promotional and educational initiatives
where possible;
(d) Continue involvement in the food sampling programme;
(e) Promote Food Hygiene Information Scheme and EatSafe and formulate
strategies to deal with businesses with continuing ‘Improvement Required’.
(f) Officers from the Food Safety Team to continue to work with businesses to
implement any necessary changes to procedures or premises as a result of
the FSA control of cross contamination guidance. This will be done in line with
the current Environmental Health and Trading Standards Enforcement Policy.
(g) Provision of education and advice to voluntary groups providing food at events,
identified through the Civic Government Licensing regime.
(h) Provide advice and guidance to businesses on any forthcoming legislative
changes, such as changes to the labelling regulations in 2014.
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