Meeting documents

To consider the report attached as Appendix C.

Contact Officer: Jacqui Bromilow 01296 585498

The Environment and Living Scrutiny Committee received a report outlining the Council’s Food Service Plan for 2015-16.  It was noted that under European food law, the Food Standards Agency (FSA) were deemed to be the competent authority, and that local authorities had to work within a framework developed by the agency.  Part of the framework agreement included production of a food service plan.  Plans were required to contain the following information:

·         Service aims and objectives

·         Background

·         Service delivery

·         Resources

·         Quality assessment

·         Review

Members were advised that there were 1714 registered food businesses in Aylesbury Vale.  These included restaurants, and also shops, food manufacturers, child minders and egg packers.  All premises were given a risk rating from A to E, with A being a high risk classification, and E low.  This enabled resources to be focused at those premises with a high risk rating.  It was also noted that the Council had a limited ability to change how the service was delivered due to the requirements of the Food Standards Agency.

It was questioned how the risk rating for each business was decided.  The risks examined by inspectors included the number of people served, the type of food, and the processes in place.  Some food processes could be complex, but could be deemed to be a low risk due to the processes put in place by the business.  Other aspects of the business that would be examined were food hygiene concerns, the cleanliness of the property and any complaints that had been received by the Council.  The food hygiene rating score was also derived from the same scheme.  It was not compulsory for businesses to display the food hygiene rating score, and this was not something that could be required locally, as the regulations surrounding food hygiene rating decided nationally.  It was noted that businesses were required to display their ratings in Wales from October 2014, and that this was about to come into force in Northern Ireland.  The Food Standards Agency were monitoring any improvements to the standards of businesses in Wales to see if an improvement results from this.

Members were advised that all food service complaints received by the Council were investigated within three days.  Complaints were monitored on an hourly basis, and if a complaint were deemed to be high risk then it could be dealt with on the day the complaint was received.  Resources in the department were stretched.  There had been no increase in resources for three years and there had been an increase of 30 businesses during this time.  A restructure of the department had recently taken place, and this should increase resilience for the team.  It was noted that out of hours inspections would need to take place.  All visits to properties were unannounced, but it may be necessary to return to the business in order to complete the full inspection.

Some of the inspections carried out by the Council were outsourced.  The annual budget for this was a maximum of £10,000, and the total cost in the last financial year was £8,000.  The company that carries out the outsourced inspections is audited by the department, and would only carry out inspections on the low risk businesses.  It was noted that outsourcing was common amongst the Buckinghamshire authorities.  The consultant uses the same documentation as Aylesbury Vale Officers when carrying out the inspections, and is assessed against the same competencies.  If a revisit were required, this would be carried out by the Council’s Officers.

Members questioned what the process was for closing a premise.  It was noted that this was unusual, and that only one or two were closed each year.  Premises can only be closed when they were a risk to public health.  If there was some non-compliance then businesses would be given a timetable to comply.  Businesses can offer to close. They would need to confirm this is writing, and this process would remove their right to compensation.  If the Council closed down a premise, the business could apply to the Magistrates Court and receive compensation if it were decided that the business had been closed in error.  It was noted that the Council did not publicise any closures, but it was likely that the local papers would report on a closure.  If a business were prosecuted this would be publicised.  Support and coaching would be available to some businesses with poor performance, and this was funded nationally.  Businesses could only be kept closed while there remained to be a significant issue. 

RESOLVED –

That the Food Service Plan 2015-16 be endorsed by the Committee.