Scottish Food Co-ordinating Committee

1. Background

1.1 The Scottish Food Co-ordinating Committee (SFCC) was set up following the Local Government and Planning (Scotland) Act 1982 to try to ensure that all districts, irrespective of size, acted in a uniform manner to give maximum protection to the public against fraud and substandard food. The Act unified the enforcement of food standards by transferring all aspects of food inspection, labelling and control to Districts and Islands Councils.

1.2 Originally the Committee provided a forum with Public Analysts to communicate with Environmental Health Officers and all could have ready access to available expertise on food related matters. This included initiating surveys and projects or co-ordinating specific investigations initiated by Liaison Groups in connection with food standards surveillance. The Committee, however, has gradually increased it’s expertise and influence over the years to match the changing circumstances within the food industry and in 1994 the Committee’s remit was extended to include Food Hygiene.

1.3 The membership of the SFCC is drawn from a wide base of professional disciplines including Environmental Health, Public Analysts, Scottish Office, microbiologists, The Convention of Scottish Local Authorities (COSLA), The Royal Environmental Health Institute of Scotland (REHIS), The Scottish Centre for Infection and Environmental Health (SCIEH), Local Authorities Co-ordinating Body on Food and Trading Standards (LACOTS) and others.

2. Terms of Reference

2.1 Co-ordination

The original remit of the Committee was to ensure uniformity of standards of enforcement and to provide technical and expert advice to all enforcement authorities. Recognising the need to reflect the changes that are brought about within the industry and the wider influence of our EC partners, this role has expanded to include co-ordination of work on food surveillance and food hygiene undertaken by enforcement authorities.

2.2 Advisory Role

Being a multi-agency committee with Scottish Office representation, the Committee has access to all necessary scientific expertise. The SFCC, therefore, is in an ideal position to provide advice to enforcement authorities and organisations affected by our food legislation.

The Committee is a consultee of and adviser to:

• Convention of Scottish Local Authorities (COSLA)
• The Scottish Office Agriculture, Environment and Fisheries Department (SOAEFD)
• Local Authorities Co-ordinating Body on Food and Trading Standards (LACOTS)
• Trade Organisations

The Scottish Food Co-ordinating Committee provides a natural network of enforcement and surveillance measures to protect the public interest in relation to food safety and food standards and is able to do so due to its interface with other agencies in Scotland.

2.3 Food Standards Sub-Committee

The sub-committee comprises of Liaison Group Representatives, Public Analysts, Microbiologists and Scottish Office representatives. Its terms of reference are wide ranging and cover trends in food production and supply, the identification of aspects prejudicial to consumers in Scotland, and the publication of information.

The sub-committee liaises closely with Liaison Groups in identifying surveillance projects which are applicable across Scotland. Following selection, the Committee’s role includes identifying the appropriate protocol for the survey’s concerned and producing the resulting reports on the project.

In addition to food surveillance, the sub-committee also considers food labelling queries from liaison groups and provides where possible, interpretation of Scottish food labelling.

2.4 Food Safety Sub-Committee

The sub-committee comprises of Liaison Group representatives, Scottish Office representatives and Microbiologists.

This sub-committee considers all food hygiene related matters including Hazard Analysis, Risk Assessment and guidance to Food Enforcement Officers. In addition the sub-committee also has an involvement in training for Food Enforcement Officers and identifies suitable subjects in this area.

Some of the key areas which have occupied the time of Committee in recent months include:

• Hazard Analysis and Risk Assessment
• Training for Enforcement Officers
• Uniformity of Enforcement
• Risk Assessment for Small Food Businesses
• Consultation on Industry Guides
• Microbiological Standards for Milk

2.5 Links with Liaison Groups

Local Liaison Groups are the key link in the organisational structure of the SFCC bringing together the Enforcement Officer, the Public Analyst and the Food Examiner in a real and practical situation. Issues can be identified and decisions made as to whether these are of local interest only or likely to require the involvement of the other Liaison Groups within the country. The existing high standards of uniformity of enforcement which currently operates within Scotland has much to do with the work of local Liaison Groups over the past years.

There are 5 local Liaison Groups which comprise of Enforcement Officers, Public Analysts, Microbiologists and Scottish Office observers. These groups provide a forum of discussion at local level on the operational issues associated with all aspects of food safety and food standards. In addition they also monitor and highlight poor food trade practices and respond to consumer concerns in their area.

Liaison Groups initiate local surveillance programmes which may have national implications and while they are the foundation of the Scottish Food Co-ordinating Committee each individual council still retains its responsibility for applying the Food Safety Act in this area.

2.6 Liaison with LACOTS

LACOTS has played an important role in co-ordinating and guiding enforcement on food safety matters throughout the United Kingdom. LACOTS, however, does recognise the unique role that SFCC has in Scotland with our direct interface not only with Enforcement Officers and Public Analysts but also with Central Government in the form of the Scottish Office and also with general Local Government in the form of COSLA. Currently, two members of the SFCC serve on LACOTS Food Safety Panel, while another member serves on the Quality Standards Panel, all representing Scottish interest at UK level.

If you require further information on SFCC please contact:

Honorary Secretary: Dr C McDonald

Scottish Food Co-ordinating Committee
c/o Glasgow Scientific Services
64 Everard Drive
GLASGOW G21 1XG

Telephone No: 0141-562-2203
Fax No: 0141-563-5129

E-Mail: charles.mcdonald@eserv.glasgow.gov.uk

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