Agenda item

Report ES16037

Karen Ryan (LBB Lead Practitioner-Food Safety ) and Paul Lehane (Head of Food Safety, Occupational Safety and Licensing) attended to present the report, and to answer any questions. The report had been written to update Members concerning the performance of the Food Safety Team for the year 2015-2016, and to seek approval from the Committee and the Portfolio Holder for the Food Safety Service Plan for 2016-2017.

Mr Lehane informed Members that a part time student who had been working for the Food Safety Team had received a contract extension to the end of August. A contractor had been employed to work for the Food Safety Team for 25 hours per week. The Health & Safety Team Staff member that had been very ill had now sadly passed away and after a review of the service needs, Mr Lehane decided to move the post to the Food Safety Team, increasing the resource available by 1 fte. Recruitment was taking place for a replacement, and interviews would be conducted on July 14th.

During 2015-2016, not all of the objectives had been achieved, but all of the Category A high risk inspections had been undertaken. Businesses that had started 2015/16 with a  zero rating, had all improved, and most were now compliant.

Mr Lehane outlined the main performance figures for 2015/16:

A total of 568 food hygiene inspections had been undertaken and 74% of food businesses were found to be broadly compliant at the time of inspection i.e. achieving three or more stars. A total of 148 revisits were undertaken and 256 complaints were investigated; 495 cases of suspected or confirmed food poisoning had been reported and investigated.

The aim for 2016/17 was to adopt a risk based approach, with an aim for 747 interventions. There were 115 high risk inspections to carry out, and 180 new businesses to inspect. The Chairman noted that the Food Safety Team required 11.91 full time employees, but were operating with just 4.34 FTE. The Chairman was concerned that the backlog of inspections due on ‘B&C’ rated premises was a cause of concern, and may put the public at risk. The Chairman stated that if spare funding was available for Public Protection in future budgets, she would like to see it allocated to the Food Safety Service.

Councillor Williams noted the £109K underspend and suggested that some of this be allocated to the Food Safety Service. He also referred to a 2 year wait experienced by a neighbour for a food safety inspection. Karen Ryan asked for the details so that she could investigate. She mentioned that if the business was a cake making business, these inspections were low priority, and were not currently being undertaken. Councillor Cartwright stated that as far as the underspend was concerned, it had to go into a pot of money and be looked at. It was not as simple as just grabbing hold of the money and allocating it to the Food Safety Service.

The Vice Chairman (Cllr Chris Pierce) enquired if the standard of new food business premises had improved. Ms Ryan responded that the premises concerned were often a new business opening in an existing location, and had not been refurbished, so in many cases the premises were still in a poor condition.

Councillor Harmer asked how the Food Safety Service prioritised large food chains. He expressed the view that if large chains generally had better food hygiene standards, should they not be deprioritised. Ms Ryan responded that large chains did generally have better food hygiene standards, but it also varied depending on the management at the individual store. Mr Lehane explained to the Committee that very often large food chains would demand to be re-inspected so that they could obtain the highest Food Hygiene Rating and some had complained to the Food Standards Agency when there were delays . 

Mr Lehane explained that GP’s had a responsibility to advise the Council about suspected cases of food poisoning. In some cases however, it may be that the symptoms being experienced were the result of a virus, rather than food poisoning.

The Chairman referenced section 3.9 of the Food Service Plan review 2015/16, and specifically the item concerning the publication of food hygiene myths. Mr Lehane informed the Committee that the myth for this year was concerning the washing of chickens. It was widely believed that washing chickens was good, and helped to clean the chickens, thus reducing the risk of food poisoning. The truth was that washing chickens was not recommended, as it actually spreads the bacteria found in chickens (campylobacter jejuni) around the kitchen contaminating equipment, surfaces and other foods increasing the risk of food poisoning.

Councillor Mary Cooke congratulated Mr Lehane and Ms Ryan for producing an informative report that was also very readable.

RESOLVED:

(1) that the performance of the Food Team for the year 2015/16 be noted

(2) that the resourcing of the Food Team for 2016/17 be noted  

(3) that the Portfolio Holder approve the Food Safety Service Plan for 2016/17