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Food Hygiene Enforcement Interventions
Aim
To provide delegates: with an understanding of the food enforcement
interventions provided for in the Food Law Code of Practice and;
practical guidance on their use.
Objectives
The course will seek to provide delegates with: A brief review of Regulatory Reform and how this has
influenced changes to the Food Law Code of practice. A summary of the range of food enforcement interventions. Suggestions on how these interventions can be used to
drive up business compliance with food law. Guidance on preparing service planning for the effective
delivery of a food safety enforcement service. Practical help with promoting consistency in the use of
enforcement interventions.
Programme
09.30 Registration10.00 Introduction
The changing nature of food regulation
10.45 Food Hygiene Interventions11.15 Coffee11.30 Selecting Interventions 13.00 Lunch13.45 Selecting Interventions
Service planning 15.00 Coffee15.15 Ensuring consistency 16.15 Questions
IntroductionThe changing nature of food regulation
Regulatory Reform
Hampton Report (2005) Reducing administrative burdens: effective inspection and
enforcement.
McCrory Review (2006) Sanctions
Davidson Review (2006) Compliance with EU law
Rogers Review (2007) Priorities
Regulatory Reform
Regulatory Reform
Hampton McCrory Rogers Davidson
Legislative and Regulatory Reform Act 2006
Regulatory Enforcement and Sanctions Bill
Compliance Code LBRO
Primary AuthorityScheme
National Priorities
Sanctions
EC Implementation
Food Law Code of Practice
Hampton Report
Reducing administrative burdens: effective inspection and enforcement.
Hampton Principles
“Regulators should recognise that a key element of their activity will be to allow, or even encourage, economic progress and only to intervene when there is a clear case for protection;”
Hampton Principles
“Regulators, and the regulatory system as a whole, should use comprehensive risk assessment to concentrate resources in the areas that need them most;”
Hampton Principles
“Regulators should provide authoritative, accessible advice easily and cheaply”
Hampton Principles
“No inspection should take place without a reason;”
Hampton Principles
“Businesses should not have to give unnecessary information or give the same piece of information twice;”
Hampton Principles
“The few businesses that persistently break regulations should be identified quickly and face proportionate and meaningful sanctions”
Hampton Principles
“Regulators should be accountable for the efficiency and effectiveness of their activities, while remaining independent in the decisions they take.”
Regulatory Reform Act 2006Compliance Code
Legislative and Regulatory Reform Act 2006 Regulatory functions:
transparent, accountable, proportionate, consistent, and targeted only at cases in which action is needed.
Compliance Code
S21 of Act, in force: April 08
Legislative basis to Hampton Principles
Approved by Parliament
Compliance CodePurpose
“to promote efficient and effective approaches to regulatory inspection and enforcement which improve regulatory outcomes without imposing unnecessary burdens on business, the Third Sector and other regulated entities.”
Compliance CodeDefinitions
“Regulatory outcomes” ‘end purpose’ of regulatory activity for example:
Improvement of compliance with food law Reduction in food poisoning
Compliance CodeOverview
Code requires regulators to: “adopt a positive and proactive approach
towards ensuring compliance by: helping and encouraging regulated entities to
understand and meet regulatory requirements more easily; and
responding proportionately to regulatory breaches”
Regulatory functions Based on risk assessment.
Compliance Code
Certain Regulators required to have regard to the Compliance Code when: Writing policies, Setting standards Providing guidance
Code only applies to policy making. Not to inspections, investigations, prosecution and
other enforcement activities.
New Local Performance Framework New ways of working:
public sector organisations working together more to deliver better, more responsive services to local people;
public, private and third sectors striving together for improved prosperity with plenty of ambition for the future;
central and local government agreeing the priorities for an area and working together to improve outcomes;
opportunities for local people to influence decisions about services and how they are delivered.
Focusing scarce resources on priority outcomes
New Local Performance Framework National Indicators
NI 184 Local Strategic Partnership (LSP) Sustainable Community Strategy Local Area Agreements (LAAs)
Objectives of Food Hygiene Service National Indicator 184:
Food establishments in the area which are broadly compliant with food hygiene law
Comprehensive Area Assessment (CAA) Introduced from April 2009. Each year’s CAA will have four elements:
an area risk assessment identifying risks to outcomes and the effectiveness of their management;
a scored use of resources judgement for public bodies in the area;
a scored direction of travel judgement for each local authority in the area; and
publication of performance data for each area against the set of national indicators.
Implementing the changes.
“CAA will see a shift from cyclical to risk-based inspection only when it’s deemed necessary or likely to aid improvement.”–
Michael O’Higgins
Chairman Audit Commission
Source: “Food matters at your council” LACORS/FSA
Food Law Code of Practice
Food Law Code of PracticeIntroduction
Revision necessary: Bring food law enforcement in line with Regulatory
Reform. Some omissions in previous code Reflect changes in EU law.
Food Law Code of PracticeIntroduction
Main changes: Section 4 “Interventions” Risk rating of approved establishments Enforcement arrangements at primary level Revised food registration form live bivalve molluscs permanent transport
authorisation fishing vessel hygiene checklist
Food Law Code of PracticeInterventions
“activities (by the local authority) which are designed to monitor, support and increase Food Law compliance within a food establishment.”
Divided into “Official Controls” Other interventions
Interventions
Official Controls Other interventions
inspections
audits
sampling visits
monitoring visits
education
advice
coaching
surveillance visits
verification visits
information and intelligence gathering
Official controls
Regulation (EC) 882/2004 Lays down general rules for performance of
official controls Introduced to improve consistency
Official controls should be: Carried out regularly On a risk basis With appropriate frequency
Regulation (EC) 882/2004
‘Official Control’ “any form of control that the competent authority
performs for the verification of compliance with food law…”
Official controls
Official controls should take account of: Identified risks FBO’s past record Reliability of own checks Any information that might indicate non-
compliance. Should be unannounced
Flexibility to pre-arrange visits where necessary. For example some audits.
Official Controls
Inspections Audits Sampling Monitoring Surveillance Verification
Official ControlsInspections
“the examination of any aspect of feed, food,animal health and animal welfare in order to verify that such aspect(s) comply with the legal requirements of feed and food law and animal health and welfare rules”
Official ControlsAudits
“The systematic and independent examination to determine whether activities and related results comply with planned arrangements and whether these arrangements are implemented effectively and are suitable to achieve objectives.”
Official ControlsSampling
“Taking …. food or any other substance (including from the environment) relevant to the production, processing and distribution of… food…. in order to verify through analysis compliance with … food law..”
Official control if Submitted to official control laboratory.
Official ControlsMonitoring
“Conducting a planned sequence of observations or measurements with a view to obtaining an overview of the state of compliance with … food law..”
Official ControlsSurveillance
“The careful observation of one or more food businesses, or food business operators or their activities”
Official ControlsVerification
“The checking, by examination and the consideration of objective evidence, whether specified requirements have been fulfilled”
Other interventions
Advice Education Coaching Information & intelligence gathering
Monitoring form
Inspections/audits Verification/surveillance Sampling Advice/education Information/intelligence gathering
Selecting Interventions
Selecting Interventions
“Intensive regulation should be directed by Food Authorities at those food businesses that present the greatest risk to public health;”
“those that are compliant with Food Law should be subject to interventions that reflect the level of compliance that has been achieved by the food business operator”.
Selecting interventionsStrategic approach
Intervention strategy should: Recognise factors influencing non-compliance Consider risks resulting from non-compliance Focus on outcomes/outputs not inputs Seek to secure compliance with food law
Top down approach Centrally set
Bottom up approach Local control
Selecting interventionsFactors influencing non-compliance
FSA funded research Robin Fairman, Kings College
Different types of non-compliance Inability to recognise own non-compliance Lack of management controls Wilful non-compliance
Selecting interventionsBarriers to compliance
Lack of: Knowledge Interest Skill Money Time
Selecting interventionsRisks resulting from non-compliance
Need to match interventions to causes of non-compliance. High risk business/low risk of non-compliance
Audit of systems Sampling
Medium risk business/high risk of non-compliance Inspection
Medium risk business/low risk of non-compliance Verification
Low risk business/low risk of non-compliance Minimal (if any) intervention
Selecting interventionsMeasuring outputs
Inputs
Compliance Interventions
Training Training levels
LA ReturnsInspection
Processes
Output
OutcomesReduced
Food poisoningIID Surveillance
Selecting interventionsMeasuring outputs
Best to measure outcomes Difficult in practice IID data unreliable IID multifactorial
Less desirable to measure inputs No data on effectiveness
Process measurement unreliable No strong link between training and reduction in IID
Output measurement Measurable improvement in compliance with law Not perfect
Selecting interventionsFactors influencing compliance with food law
Awareness of legal requirements
Technical ability to identify non compliance/relate requirements to own business
Managerial motivation to identify non-compliance
Technical ability to identify necessary changes to achieve compliance
Managerial ability, resources and motivation to implement changes
Managerial ability to monitor and review changes
Food Law Code of Practice Interventions
Risk Rating
Category A or BC
Broadly Compliant?
D
Audit/Inspection
YesOfficial controls as Appropriate every
18 months
NoAudit/
Inspection
Alternate betweenOfficial controls
Other Interventions
E
AlternativeEnforcement
Strategy
“Broadly Compliant”
No more than 10 in “Hygiene”, “Structure” or “Confidence in Management” scores
Score Guidance on the Scoring System
25 Almost total non-compliance with statutory obligations.
20 General failure to satisfy statutory obligations – standards generally low.
15Some major non‑compliance with statutory obligations – more effort required to prevent fall in
standards.
10Some non-compliance with statutory obligations and industry codes of recommended practice.
Standards are being maintained or improved.
5High standard of compliance with statutory obligations, industry codes of recommended practice, and
minor contraventions of food hygiene regulations. Some minor non-compliance with statutory obligations and industry codes of recommended practice.
0High standard of compliance with statutory obligations and industry codes of recommended practice;
conforms to accepted good practices in the trade.
“Broadly Compliant”
“Broadly Compliant”
FSA Strategic Plan 75% food businesses “fully compliant” by 2010. Full compliance
Score 0/5 for confidence in management.
Official control decisions
Officer should record: Type of official control selected Justification for this
Factors influencing decisionPromoting food law compliance
Targeted assessment of compliance
Influencing behaviour of FBO Change bad practice Endorse good practice
Factors influencing decisionCompliance Code
“Should only adopt a particular approach if the benefits justify the costs and it entails the minimum burden compatible with achieving their objectives.”
Factors influencing decisionCompliance Code
“Regulatory efforts should be targeted where they would be most effective by assessing the risks to their regulatory outcomes.”
Factors influencing decisionCompliance Code
Greatest inspection effort focused on businesses where risk assessment shows that both:
a compliance breach or breaches would pose a serious risk to a regulatory outcome; and
there is high likelihood of non-compliance.
Factors influencing decisionCompliance Code
“Reward businesses that have consistently achieved good levels of compliance.”
Factors influencing decisionEffective use of resources
More resource available for failing premises
Alternative enforcement strategies
Research suggests: Commonly used Preferred method:
Questionnaires Other methods:
Business forums Use other inspectors Random inspection
Advantages: Contact with low risk businesses Targeting of resources
Disadvantages Reduced face-face contact Administration
Information capture
Information capture
Essential that sufficient information: Collected Recorded Retained
To permit: Monitoring Subsequent selection of intervention.
Communicating with businesses Interventions should seek to influence
behaviour of FBO Change bad practice Endorse good practice
Explanation of: Type of intervention Why specific intervention selected.
Selecting InterventionsWorkshop
Case 1
Changes to Risk Rating
Only permitted following: Inspection Audit Partial inspection/audit
Changes to Risk Rating
Where new information arises about premises justified complaint or poor sampling result
Should consider whether an inspection, partial inspection or audit is appropriate, which may lead to a change of both the
intervention rating and appropriate intervention choice.
Internal monitoring of interventions
Monitoring should include: Adherence to the Food Authority’s planned intervention programme; Priority given to interventions with businesses according to Intervention
ratings; Compliance with the Code of Practice, the Practice Guidance and other
Agency guidance; Consistent assessment of Intervention ratings; Appropriate use of relevant inspection forms; Compliance with internal procedures, policies and the Food Authority’s
Enforcement Policy; Interpretation and action taken by officers following an intervention is
consistent within that Food Authority and is consistent with Agency and/or LACORS guidance;
That officers are aware of and have access to other published industry codes of practice relevant to the businesses within the area of the Food Authority;
That officers have due regard to published UK or EU Guides to Good Practice
Service Planning
Purpose of service planning
Identify Objectives of food service Links with corporate and national priorities Demands on service Resources required Partnership working
Target Resources to meet stated objectives.
Communicate to: Members Staff
Communicating with elected Members. Food Law Code of Practice
Promotes Effective use of resources
Facilitates Use of resources to meet local and national priorities
Permits Transfer of resources to areas requiring intervention.
Service planning workshop
Fulchester Council
Population 98,929 885 food businesses
8% FBOs non-English speaking Turkish Polish Chinese
Corporate Priorities1) Make a positive local contribution to tackling the causes and effects
of climate change
2) Enhance the vitality of Fulchester town centre
3) Give priority to involving and meeting the needs of young people
4) Achieve a cleaner, smarter and better maintained 'Street Scene' and open space environment
5) Promote, encourage and provide opportunities for healthy living
6) Enhance the lives of the elderly.
Service aims and objectivesFulchester Council
Ensure that all food intended for human consumption that is manufactured prepared or sold in the District complies with food safety requirements;
Undertake programmed inspections of food businesses in accordance with minimum levels specified in the Food Law Code of Practice.
Advise and educate consumers, businesses and other service users on food safety matters.
Promote food and health issues generally
Investigate and take appropriate action on all complaints relating to food safety matters;
Carry out a planned food sampling programme;
Food business profile 2007/08Fulchester Council
Category A 18 (8)Category B 57 (32) Category C 303 (318) Category D 122 (135) Category E 291 (237) New businesses 89 (81)Approved establishments 5 (6)
Total 885
Food business profile 2007/08Fulchester Council
Based on historical data: 62% category C premises “Broadly compliant”
with food law.
Enforcement activitiesInspections 2007/8
Category A 24
Category B 48
Category C 278
Category D 94
New businesses 42
Approved establishments 12
Total 498
Enforcement activitiesSampling and advice/education
246 Micro samples taken 12 adverse results
6 SFBB seminars held 2 in Turkish 1 in Cantonese 3 in English
Fulchester Food Team
Food TeamLeader
PEHO
TO EHO (vacant) EHO
SEHO (P/T)
Ensuring Consistency
Where can inconsistencies arise?
Consistency strategies
Training Monitoring
Summary
Food Hygiene Interventions Focus on achieving compliance in food
businesses. Broadly compliant businesses
Less invasive interventions Target resources
Less compliant businesses
Questions?