1. UK Food Surveillance System (UKFSS) Scottish Food Enforcement Officers Association Training Day 28 th April 2010

2. FSA remains committed to UKFSS Enhances communications between LAs and laboratories in relation to the analysis of official control samples Centrally held sample data, in a standardised format, easy access : –Monitor trends –Identify emerging issues –Identify gaps in current national sampling programme –Allow more intelligence based / targeted sampling by LAs –Compare data across regions –Allow a National view of the UK LA sampling –Offers live access to data – outbreaks

3. Update on rollout of FSS across the UK Used by 29 out of the 32 councils and all partner labs in Scotland since 2005 Over 14,000 samples submitted annually Remaining 3 councils on board by end of 2009 – Training workshop 5th Nov Now focussing on database applications - interrogation and reporting Research Working Group – reports to Food Standards Sub-Committee (National Survey Programme) Published annual data reports for 2007 and 2008 Scottish LA sampling Scotland

4. In Northern Ireland database used routinely by all 26 LAs Approx. 15,000 samples submitted annually since 2007 NI Food Surveillance Committee – established in 2007 –Annual report produced using the database; –Committee made up of PAs, LAs, FSA and PHLS; –Identify trends, advice to LAs and FSANI on sampling projects; report to NIFAC 2008 data report under development Update on rollout of FSS across the UK Northern Ireland

5. Still significantly behind S & NI in implementation of system (411 LAs in total) Chemical samples only at present unless microbiological testing by PAs England All labs trained-now acting as ‘’hubs’’ for LA training programmes Eurofins adapting LIMS system to accommodate UKFSS by 1 st January 2010 Currently 92 (out of 179) English LAs involved in food standards work now using UKFSS Wales All LAs and labs have received training-implementation on-going in labs 5 LAs now submitting samples Update on rollout of FSS across the UK England and Wales

6. Majority of UK LAs now upgraded to FSSNet Version 6 Improvements to website and query function (single samples and results table) Scottish LAs removed anonymity- 09/10 LAEMS return for UKFSS users FSSNetVersion 7 on schedule for release in May 2010 This will incorporate new Outcomes Table (piloted by Scottish PAs)-will greatly improve the query/reporting facility Recruitment of FSA data analyst during 2009-leading on co-ordination with LAEMS and development of training packages to assist with reporting Recent Developments

7. Agency recognises that the lack of an interface from MIS providers continues to prevent LAs from experiencing true benefit of UKFSS-although more LAs choosing to use it in spite of this issue than not Mainly an issue for APPCIVICA (formerly FLARE) users APPCIVICA connector now available for purchase-allows data to be exported from FSSNet to the LA MIS via XML Additional solution will be available in FSSNet Version 7-this allows data to be imported from the LA MIS into FSSNet Double Entry

8. Remaining Targets All E&W chemical sampling on UKFSS by August 2010 HPA-commitment to integrate new LIMS system with UKFSS (Spring 2011) Integration with Port Health Management Systems Full integration with LAEMS into 2010/2011-link to inspection information (in the meantime FSA will offer existing users reporting of sampling statistics) Roll-out completed by end of 2010 and UKFSS moves to FSA custody by January 2011 Dedicated FSA IT team will ensure smooth transition for users

9. Information for Food and Veterinary Office missions Outbreak/incident investigations Background data on L.monocytogenes in rte foods to inform EU negotiations Inform development of research projects e.g. foods associated with Campylobacter/Salmonella contamination Obtaining nutritional data on regional foodstuffs to supplement existing data Development of annual LA sampling programmes at local and national levels Experience from Scotland on using the data in the system

10. 2008 Data –published at end of 2009 A Report by the Scottish Food Enforcement Liaison Committee’s Research Working Group

11. 2008 Sampling Figures 10% decrease in sampling between 2007 and 2008 Fewer samples tested for pathogens in 2008

12. Types of Premises Sampled

14. Microbiological Sampling 6792 samples tested in total Only 10 samples found to contain pathogens at levels exceeding microcriteria/HPA guideline limits Listeria monocytogenese detected at 10-100 cfu/g in mayonnaise and cream based products in ‘egg and egg products’ and ‘cakes and confectionary’ categories Over 99% of all unsatisfactory microbiological samples (1558) failed due to hygiene indicators and/or high TVCs

15. Breakdown of the 10 samples found to contain unsatisfactory levels of pathogen Pathogen Number of samples tested Samples failed for unsatisfactory levels of pathogen Description of failed samples Salmonella12712 Mild chilli powder Ground coriander Campylobacter2200- E.coli O157560- Listeria monocytogenes41983 Blue sheep’s cheese Smoked salmon Egg and cress sandwich Clostridium perfringens38035 Roast gammon Roast beef Prawn cocktail Doner kebab Tuna mayonnaise sandwich

16. Types of foods that failed due to high levels of hygiene indicators and/or TVCs Food Category Total no. samples tested No. of samples failed for hygiene indicators and/or ACC Meat and Meat Products 1483480 Prepared Dishes1734397 Dairy products902115 Others48376 Ice-cream and Desserts456106 Fish and Shellfish411116 Fruit and Vegetables31587 Cakes and Confectionery27673 Herbs and Spices14020 Drinks12536

17. Chemical Testing 6431 samples tested Over 55% of the 1357 unsatisfactory chemical samples failed for labelling issues Levels of Southampton Six colours were elevated in ethnic confectionery and in Indian take-aways/restaurant meals (sunset yellow most frequently detected at elevated levels) Approx. 6% failure rate for SO 2 in sausages and burgers

18. 56% of unsatisfactory chemical samples failed for labelling issues in 2008

19. In cakes and confectionery In prepared dishes Southampton Six Colours

20. Main conclusions from 2008 UKFSS data Overall reduction in sampling rates compared to 2007 Only very small number samples contained pathogenic bacteria but small data sets for some pathogens of interest On-going issues with labelling and QUID declarations-particularly for meat/meat products and prepared dishes Excess use of colours in some ethnic sweets and Indian take-aways Continued illegal use of sulphur dioxide preservative in mince and meat products

21. SF22- Southampton Six survey of colours in cakes and biscuits from craft bakers-joint survey with NI SF23-Salt levels of craft baked bread products in Scotland (SF23) Discussions between FSSC and FSAS on development of guidance to improve food standards compliance in catering premises Current FSSC initiatives informed by UKFSS

22. Need for nationally accepted minimum microbiological examination suites for different food samples Data gaps in relation to important FB pathogens-could microbiological testing be more effectively targeted to risk? Need for future initiatives to reduce labelling failures Possible surveys for 2010: - L.monocytogenes in egg/mayonnaise products and cream cakes - Allergen labelling especially in sandwiches and bakery products - Monitoring of ‘Southampton Six’ colour voluntary withdrawal - Detection of illegal colours esp. in imported foods Points for future discussion

23. Questions?