DONCASTER FOOD PLAN 2016/2018

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CONTENT

Page No

1.0 Introduction 4

2.0 Local Overview 5

3.0 Service Delivery 7

3.1 Performance Data for the Food Service 7

3.2Risk Rating Food Hygiene, Food Standards & Animal feedstuffs 7

3.3 Primary Production 7

3.4 Food Premises Inspection 7

3.5 Port Health Responsibilities 8

3.6 Food Hygiene Rating Scheme 8

3.7 Primary / Home Authority Principle 8

3.8 Advice to Businesses 9

3.9 Sampling 9

3.10 Control of Food Related Infectious Diseases 11

3.11 Food Safety Incidents 11

3.12 Liaison with other Organisations 11

4.0 Complaints 1 2

5.0 Safety and Standards Promotion 1 2

5.1 Food Safety Week 1 2

5.2 Training and Advice 1 2

6.0 Resources 13

6.1 Inspection Team 1 3

6.2 Training and Workforce Development 14

6.3 Quality Assessment 1 4

6.4 Consultation 1 4

7.0 Audit 14

7.1 Introduction to Audit Process 14

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7.2 Food Action Plan 13

7.2 Inter Authority Audit FHRS 1 5

8. Conclusion 15

AppendicesA The Position of the Food Service Within the Corporate Structure 16

B Food Service Structure 17

C Performance Data Summary for Food Service 18

D Regulation and Enforcement Action Plan 20

E Glossary 22

Contact Information 2 3

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1.0 INTRODUCTION

1.1 Doncaster's Food Plan 2016/18

Food quality, safety and choice are fundamental to everybody and the maintenance of standards from production and handling of crops or animal feed on a farm through manufacture to sale in a shop or café is the responsibility of Doncaster Council through its Food Team.

This plan is drawn up in compliance with Food Standards Agency guidance. Additional information about the Food Service can be found on the Doncaster Council web site and areas covered are indicated throughout this document.

1.2 Aim

The aim of the service is to protect the health of the public by ensuring food and feedstuff control is maintained in the Borough; to raise standards of food hygiene, food standards and animal feedstuffs; and to provide information to businesses and the public to help with healthy choices and improved diet.

1.3 National Context

The delivery of the food plan, although a local issue, has a national and even international context in that food moves around the country and is imported from all around the world and controls have to be in place to ensure that safety is achieved for all citizens of the United Kingdom.

The work of food enforcement is also one that is a European priority and the Food and Veterinary Office of the European Union examine elements of the inspection regime in this country through regular audits.

1.4 Strategic Context

The Food Plan links directly to key issues for the Borough, particularly issues concerning health, education and skills, and supporting economic growth. This Food Plan supports the Borough Strategy priorities in the following way:

Integrating service delivery to improve wellbeing by disseminating information on food inspection, hygiene, safety & standards promotion etc. (Cross cutting theme)

Contributing to sustained economic growth by both creating and increasing demand for healthier foods and ensuring a standard that encourages businesses to trade. (Creating a strong connected and inclusive economy)

Improving business profitability through improving hygiene standards and increasing customer satisfaction. (Creating a strong connected and inclusive economy)

Helping to deliver ‘Be Healthy’ programmes to children and young people by participating in healthy eating advice campaigns (Protecting and improving all our children’s lives)

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Empowering residents by informing them of healthier eating options (Improving health and support for independent lives)

Promoting healthier communities by breaking down cycles of poor eating behaviour (Developing stronger communities)

Increasing the opportunity for all to have a healthier lifestyle (Improving health and support for independent lives)

Following the integration of The Public Health Directorate into The Council, the food plan also compliments and supports the strategic aims of the Health & Wellbeing Strategy and the Public Health Assurance Framework.

Ensuring that standards are maintained in all food and feedstuffs businesses gives encouragement to growth of existing business, and the advice element is crucial in helping new or current businesses flourish in Doncaster supporting the Borough’s priority of economic growth.

In order to attract food and feedstuffs businesses, Doncaster Borough needs a trained and skilled workforce and this can be achieved through the education programmes outlined within the Food Plan. This is aimed at schools as well as businesses and the public and aligns with City Region initiatives.

Educational attainment can be enhanced with the Level 2 award Food Safety in Catering in schools so that school leavers gain an additional qualification when entering the world of work.

There are significant health related elements contained in the Food Plan, since food is fundamental to all. Wholesome food is necessary for survival and healthy diet choices can have a significant impact on overall health, including obesity levels and associated illnesses. The Food Plan enforcement aspect addresses the issues around the wholesomeness of food, and the promotional arm looks at informing people in order that they can make the right choices.

2.0 LOCAL OVERVIEW

2.1 Doncaster Context

Doncaster has a population of approximately 302,500 within an area of 56,798 hectares. It has a history of mining and heavy engineering for the railways. Regeneration of the authority is taking place with the opening of an international airport and considerable inward investment in recent years.

The town centre has a range of food establishments within its thriving town centre economy and has recently redeveloped the civic and cultural quarter to include a new theatre and civic building .

Three and a half per cent of the population are from black and minority ethnic (BME) backgrounds, with some 4,000 gypsy and traveller residents and approximately 1,600 new migrants.

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The service relating to food and feedstuffs for Doncaster Council is part of the Environmental Protection Service within the Directorate of Regeneration and Environment. The service is part of the Food and Animal Health team, with the Health Education (SaFE) Team providing a wide range of formal training and awareness raising courses (see Appendices A & B for details of the structure).

There are a range of enforcement services within Environmental Protection, including Business Safety, Trading Standards and Licensing. The management team meet regularly to consider effective appropriate and joined up working practices and information sharing.

The Food & Animal Health team falls within the enforcement portfolio which is held by Cllr Joe Blackham within The Cabinet.

2.2 Scope of Food Service

There are 3,487 food premises within Doncaster, with 10 approved under specific legislation. This compares with approximately 5,050 premises in Sheffield, 2,000 in Rotherham and 2,000 in Barnsley. The service is centrally located although it covers the whole Borough and requests for services are received in all areas and from other authorities. The Civic Office is open from 8.30am until 5.00pm, Monday to Friday, with access by telephone between 8.00am until 5.00pm. The Council also operates an emergency out of hours service, which will deal with food and feed matters as appropriate. Inspections are carried out at a variety of times according to when trading takes place. Further details about premises profiles can be found on the website link.

2.3 Enforcement Policy

The Council has an enforcement policy that is overarching for all areas of work undertaken by Regulation and Enforcement. This is complemented by an enforcement policy, which has been agreed with the Local Government Regulation (LGR) South Yorkshire Food Group in order to give consistency across the area. A full review of enforcement across the Council is being undertaken during 2015 which will include a new enforcement strategy and associated policy. Proactive enforcement continues to be undertaken in Doncaster with a full range of enforcement tools including prosecution used where appropriate. A copy of the South Yorkshire food enforcement policy can be found on the website link.

2.4 Provision of Laboratory Services

The Public Health England (PHE) Accredited Laboratory at FERA, Sand Hutton, York, currently provides food examination looking at the microbiological quality of food. Food analysis (looking at composition and labelling issues) is provided by West Yorkshire Analytical Services (WYAS)

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based in Morley, Leeds. The contract with WYAS is negotiated with adjoining Councils to ensure continuity and the best value for money.

3.0 SERVICE DELIVERY

3.1 Performance data for the Food Service

A summary table has been included in Appendix C which identifies the inspection requirements of premises the service is responsible for and its performance in delivering the service over the last 2 financial years.

3.2 Risk Rating – Food Hygiene, Food Standards and Animal Feedstuffs

The risk rating schemes for food premises are detailed in the Code of Practice produced by the Food Standards Agency. One refers to the hygiene of the premises and the other relates to food standards, which includes labelling and composition. Both schemes, which are detailed in the additional information, apply a numerical score to the premises based on a number of factors including the quality of the management and size of the business. These collectively give an indication of the risk to the public of poor hygiene and standards. The higher the risk presented, the more frequently the service will carry out an inspection of the food business. Further details can be found in the Food Plan additional information document by following the website link.

Three elements of the rating scheme for food hygiene, namely the quality of the premises structure, the practices and the management, are also used to determine the Food Hygiene Rating Scheme score. Further details can be found in the Food Plan Additional information document by following the website link.

3.3 Primary Production

Primary producers are food businesses that grow or produce food on farm or similar agricultural premises. They include the traditional cereal producers and livestock farms but in Doncaster also include a diverse range of other businesses such as honey producers and a vineyard.

3.4 Food Premises Inspection

Programmed inspections are carried out in accordance with the risk ratings in the Code of Practice 2015, with the food hygiene ranking being given priority. Food standards and health and safety inspections are carried out when their inspection due date most nearly coincides with the food hygiene inspection date.

On the 1st April 2015 the premises profile indicated a need to carry out

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1501 food hygiene inspections.

1215 food standards inspections

231 feedstuffs inspections

214 primary production inspections

1,023 unrated food standards premises inspections.

The Council’s policy is to carry out routine revisits only to premises with serious cleanliness problems or those where formal notices have been served.

Childminders and foster parents are excluded from the inspection programme as they are very low risk and already receive information, training and advice from the team. This is in accordance with advice from the Food Standards Agency.

3.5 Port Health Responsibilities

Food imported through Robin Hood Airport Doncaster Sheffield (Doncaster Airport) and potentially the new Rail Terminal in Rossington, requires monitoring by the Service. The service is currently (summer 2015) reviewing proposals to operate a Designated Port of Entry for the importation of vegetable materials from countries outside the EU. Should these proposals go ahead, it will require a regulatory presence at the airport to monitor all flights landing carrying such cargo.

3.6 Food Hygiene Rating Scheme

The Food Hygiene Rating Scheme run by the Food Standards Agency now provides guidance to the public on the hygiene standards found in Doncaster’s food premises. Almost every local authority in the UK now use this scheme. The result of the last inspection is converted into a food hygiene rating. A premises can be ranked between 0 and 5 with the higher the number indicating the better the premises. All food businesses receive a window sticker indicating their score, but there is currently no legal requirement for this to be displayed on the premises. The scores take into account the structure of the premises, the hygiene standards and the quality of the management of the business. Premises rankings across the country can be viewed by the public to judge the hygien standards before visiting.

The Food Hygiene Ratings Scheme can be found on http://ratings.food.gov.uk/

3.7 Primary/Home Authority Principle

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Doncaster is referred to as the Home Authority where the headquarters of a company that supplies food outside the borough has a formal or informal agreement with Doncaster Council. The Food Section then provides a greater advisory facility to the company and is a focus for other authorities’ complaints and issues to promote consistency of enforcement. This is a reciprocal agreement with other authorities.The Council fully endorses the Home Authority Principle as encouraged by the Local Better Regulation Office and has informal agreements with some 24 companies in the Borough and 2 formal agreements but does not currently have a Primary Authority agreement with any business for food enforcement purposes. However the Authority is in discussions with some local food businesses with a view to setting up formal Primary Authority Agreements.

3.8 Advice to businesses

The Council provides help and advice to businesses whenever approached. It has a policy of aiming to help businesses comply with the law initially through advice. Leaflets and paperwork for use in running a safe food business are provided routinely, either on request or as part the follow up to an inspection. There are advice visits carried out each year. Information is also available on the website link.

Support is provided to local businesses and business groups via talks at pre-arranged meetings. . The department also uses social media to promote food hygiene and standards issues to businesses and the wider public. The Facebook account is http://www.facebook.com/foodsafety.doncastercouncil and the Twitter account is @foodsafetydonny

3.9 Sampling

The service has in place a documented and publicised sampling policy and a separate documented procedure and programme. The sampling programme is drawn up in consultation with the Food Standards Agency, South Yorkshire Food and Feed Group, Sheffield and District Food Sampling Liaison Group, the Cross Regional Survey Steering Group and the Yorkshire & Humber Food Fraud Group in partnership with Food Examiners at our Public Health England York laboratory and the Public Analyst at West Yorkshire Analytical Services. The programme covers authority, regional, national and European sampling objectives.

Part of the programme targets premises in which food is manufactured, especially Primary Authority/Home Authority establishments.

Each local authority is allocated sampling credits by Public Health England in order to undertake food hygiene (microbiological and environmental) sampling. Food standards (compositional & labelling) sampling is resourced from an allocated budget within the Food Safety & Animal Health Team.

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From 2013 to 2015, 409 samples were taken of a range of products. The surveys we took part in included hygiene standards in takeaway premises, grated cheese at point of sale, soda water dispensed in bars and restaurants, wooden serving board platters, sandwiches and complex equipment.

Food standards sampling in the period was dominated by fallout from the ‘horse meat’ scandal. A large proportion of our programme has targeted DNA sampling of meat from our manufacturers, caterers and retailers. Results have been feedback to the Food Standards Agency and have help contribute to national changes in Agency focus.

A significant amount of DNA sampling took place within the restaurant and takeaway sector to determine substitution of lamb in meals for cheaper cuts of beef. Food standards sampling also targeted the presence of allergens in meals ordered as peanut free, fish speciation, illegal colours in takeaway food and substitution of almond powder for peanut/nut powder,

The service also takes part in the Food Standards Agency’s annual national co-ordinated food sampling programme. The aim is to inform policy makers and to provide better information to assist in future sampling programmes as well as determining levels of compliance around areas of concern within the UK food chain.

Further details can be found in the Food Plan Additional information document by following the website link.

During 2016 – 2018, it is intended to undertake annual food standards sampling at the following levels

10 formal samples, 15 informal samples Intoxicating liquor samples will be taken as part of intelligence led

investigations.

Counterfeit alcoholic drinks, particularly spirits, and drinks not labelled in English, are increasingly becoming a regional problem. There is a cost for analysis for each food standards sample submitted to the analyst, which is dependent on the type of analysis requested.

Animal Feedstuffs have now to be subject to a co-ordinated programme recommended by the FSA and will consist of 2 formal samples taken this year.

Complaints will be subject to sampling according to the type of complaint.

Microbiological samples are submitted to the Public Health accredited laboratory in York in accordance with the appropriate regional programmes and concentrating on high-risk production premises. It is intended that the team will take 300 samples each year. Doncaster is given a credit allocation to cover these samples by the laboratory and all samples submitted within the allocation are analysed without charge.

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3.10 Control of Food Related Infectious Diseases

The service will investigate all outbreaks of food or water borne disease in accordance with the procedures. All suspected cases will be followed up and confirmed cases will be contacted by telephone or by questionnaire to try and ascertain if there are any common factors. Further details can be found in the Food Plan Additional information document by following the website link.

3.11 Food Safety Incidents

The authority receives Food Alerts & Allergy Alerts from the Food Standards Agency, via an electronic e-mail system with SMS text messages, to inform of warnings being put on the system. Appropriate action is taken in accordance with the guidance contained in the Alert. A call out system which operates 24 hours a day is the initial response to any food issue out of hours. This may involve a visit to an individual premises or setting up an incident response to contact a large number of food outlets that may have the suspect food on their shelves.

3.12 Liaison with other Organisations

The authority is represented on a number of bodies as listed below:

Doncaster takes a leading role in the South Yorkshire Food Group, which works on consistency issues in the area. This group operates as the Local Government Regulation liaison group, and has links into the national liaison groups;

Yorkshire and Humber Trading Standards Group - Food Fraud Group; Public Health England sampling group; The liaison group chaired by the Consultant in Communicable

Diseases Control; Public Health England Regional Board; South & West Yorkshire Chief Officers Group; Local Government Regulation Food Hygiene Focus Group; Food Standards Agency Enforcement Stakeholder Forum; Association of Port Health Authorities; NHS Doncaster’s Infection Control Committee; Yorkshire and Humber Regional Animal Health Panel; Yorkshire and Humber Regional Zoonosis Group.

The membership of these groups allows for the sharing and dissemination of good practice and joint training initiatives as well as ensuring a positive contribution to national debate and policy development.

4.0 COMPLAINTS

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4.1 Complaints about Food and Feedstuffs

All complaints about food or feedstuffs bought or produced in the Borough are investigated. It is estimated that each year in Doncaster there will be approximately 100 complaints about food, 100 complaints about food premises and that there will be around 25 complaints about food standards issues.

5.0 SAFETY AND STANDARDS PROMOTION

5.1 Food Safety Week

Food Safety Week which takes place in June of each year, is used as an opportunity to target the public with food hygiene information.. The week is supported by the Food Standards Agency and is intended to raise public awareness of food hygiene and food safety. As well as highlighting the importance of the 4 Cs (cooking, cleaning, chilling and avoiding cross-contamination), there was a brand new theme in 2015 advising members of the public about how to avoid the dangers of Campylobacter food poisoning associated with chicken. The week was supported by activity on social media including Facebook and Twitter.

5.2 Training and Advice

The service provides training opportunities for members of the public, local businesses, schools, Council staff, the care sector and other community organisations in the form of nationally accredited food courses. These are an aid to business owners and enforcement in that trained staff prepare food more safely. Details of courses run in 2012/2013 with a comparison of those run in 2011/2012 can be found in as part of the performance table in Appendix C.

During 2016/2018 it is intended the service will run:

Level 1, 2, 3 & 4 Courses in Food Hygiene Healthier Eating Courses for Care Homes Food Hygiene awareness sessions for the community Hand washing sessions in schools

The team will run a minimum of 6 level 2 courses for the public during the year.

Further details of the courses and dates can be found on the website link.

6.0 RESOURCES

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6.1 Inspection Team

Officers who are Food Specialists (as defined in the Code of Practice), carry out Food Hygiene and Food Standards inspections during the same visit to each premises. Where appropriate Health and Safety inspections may also be carried out at the same time. Officers from the Trading Standards team may also carry out some food standards functions including sampling of drinks for misdescription and alcohol content.

The Animal Health team carry out combined primary production, feeding stuffs and animal welfare inspections, as part of their duties to reduce the number of visits to each premises.

All food related complaints both from the public and other authorities are dealt with in accordance with the Food Complaint Procedure. Environmental Protection acts as a Responsible Authority on premises licensed under the Licensing Act 2003, and deals with infectious diseases. There is an out of hour’s response service operating for emergencies.

The service has a staff establishment of 13.5 full time equivalent (FTE) posts including 1 full time equivalent manager. Members of staff hold various appropriate qualifications and workforce development programmes encourage individuals to access qualifications, which will enable them to carry out all elements of work on food safety and standards. The table below details the resource allocation of the teams and further information about the structure is shown in Appendix B.

Area of Work Resource allocation

(FTE)Inspections 6.5Complaints 0.5Home Authority Principle 0.1Advice to business 0.5Mentoring 0.25Sampling 0.5Infectious diseases 0.25Food Alerts 0.1Liaison with partners and other authorities 0.3Training and Promotion 0.5Business support 1Primary production 0.5Feedstuffs 0.5Total 11.5

6.2 Training and Workforce Development

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Workforce development is carried out in accordance with training needs identified through Performance and Development Reviews of all staff that also include priorities for delivery. There is a routine training programme and regular updates of staff through cascade training. Courses are assessed and if found to fit into the training needs then staff will be allocated accordingly. All staff are assisted to achieve the 10 hours of Continuing Professional Development training each year as required by the relevant Codes of Practice.

6.3 Quality Assessment

The quality of inspections is checked regularly with both internal and peer authority audits of the work carried out. In addition to this routine checks are carried out on the work of inspectors to ensure consistency of enforcement. Food Plan actions including local performance indicators are contained within the relevant service plan. Quarterly and monthly reports against the Food Plan are produced to enable monitoring of progress against targets.

6.4 Consultation

The plan is largely governed by the type of premises in the Borough and the reactive work. Consultations take place with the public and business proprietors with regard to the standard of service each month

7.0 FSA AUDIT

7.1 Introduction to the audit process

The Authority was subject to an audit by the Food Standards Agency from the 6th to the 7th of November 2012. The scope of the audit related to food hygiene enforcement, focussing on the Authority’s arrangements for the management of the food premises database, food premises interventions, and internal monitoring. A copy of the audit report and action plan (updated November 2014) can be found on the Food Standards Agency website website link.

7.2 Food Action Plan

As part of the service planning process required by the Food Standards Agency a Food Action plan has been drawn up to identify improvements required to the service together with outcomes timescales and resource implications. The Action Plan can be found in Appendix D.

7.3 Inter Authority Audit FHRSThe Authority is participating in an inter authority audit programme involving the 4 South Yorkshire Authorities which will take place during the autumn of 2015. The audits follow protocols provided by the Food Standards Agency and will look at the processes in place in each authority to provide information

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for the Food Hygiene Rating Scheme. A final report will be forwarded to the Food Standards Agency in the first part of 2016.

8.0 CONCLUSION

Last year has seen the service provide an increasing number and variety of food related courses and initiatives aimed at businesses, the public and other community organisations. Education and promotion is seen as a vital element in the range of tools the service uses to improve the quality and safety of food and feedstuffs produced and consumed within the Borough. At the other end of the enforcement spectrum, when significant failures in a business have led to a risk to public health, the service has acted in an appropriate and timely manner, to ensure the business ceases trading until the standards have improved.

Service delivery and expectations continue to increase and 2016/18 will present Doncaster with many challenges in adapting to emerging national guidance whilst continuing to help businesses to provide safe and wholesome food, and raising public awareness about how to improve their health by making better food choices.

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Appendix A

The position of the food service within the corporate structure

Elements of the structure which are not relevant to the Food Service have been removed for clarity.

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Chief Executive

Doncaster Council

Director

Regeneration & Environment

Assistantant DirectorEnvironment

Head of Service

Regulation & Enforcement

Manager

Food & Animal Health

Food Team

Food & Animal Health

Animal Health Team

Food & Animal Health

SaFE Team

Food & Animal Health

Manager

Trading Standards

Trading Standards Team

Trading Standards

Appendix B

Food Service Structure

Elements of the structure, which are not relevant to the Food Service, have been removed for clarity.

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Karen HansonHead of Service

Regulation & Enforcement

Nick WellingtonFood & Animal Health

Manager

Andrew Delany Senior EHP Food

Claire McBrideAnimal Health Lead

Lyndsay MickleboroAnimal Health

Leah Hemmingway Private Waters & Animal

Licensing

Sue Brown / Karen Langford

Business Support

Emma GordonSenior EHP Food

Gary Jones Senior EHP Food

Craig MurgatroydSenior EHP Food

Emma GordonSenior EHP Food

Kathryn SaundersSenior EHP Food

Clare HaskellSenior EHP Food

Michelle Taylor Food Compliance Officer

Michael Griffiths Senior EHP Food

Joanna TillbrookHealth Education Officer

Judith AppletonHealth Education Officer

Dave McMurdo Trading Standards

Manager

Trading Standards Team

Other Services

Appendix C

Performance Data for Food Service

Rating of premises for inspection programme

Parameter 2014-2015

2013-2014

2012-2013

2011-2012

Comments

Total number of premises

3504 3487 3457 3339

Cat A hygiene premises

17 7 8 16 Min 6 monthly insp

Cat B hygiene premises

133 122 151 148 Min 12 monthly insp

Cat C hygiene premises

547 1052 949 809 Min 18 monthly insp

Cat D hygiene premises

1012 440 565 295 Min 24 monthly insp

Cat E hygiene premises

1095 1136 1022 608 Min 36 monthly insp

Outside the programme

505 491 519 385 No insp frequency

Primary Producers 149 145 158 95 No insp frequencyUnrated hygiene premises

195 239 243 191 Not yet inspected

Cat A standards premises

9 10 12 4 Min 12 monthly insp

Cat B standards premises

288 244 245 187 Mini 24 monthly insp

Cat C standards premises

2164 2182 2085 621 Min 60 monthly insp

Outside the programme

499 488 500 367 No insp frequency

Unrated standards premises

544 563 617 1029 Not yet inspected

Cat A feedstuffs premises

3 0 Min 12 monthly insp

Cat B feedstuffs premises

145 83 Min 24 monthly insp

Cat C feedstuffs premises

111 0 Min 60 monthly insp

Unrated feedstuffs premises

273 252 Not yet inspected

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Completed work for last 3 years

Performance 2014/2015 2013/2014 2011/2012Total number of food & waterborne infectious diseases

552 532 560 Confirmed cases notified to the team

Food Hygiene Inspections carried out

1359 1251 1468

Food Standards Inspections carried out

352 527 642

Food Standards premises questionnaires

0 0 317 Alternative inspection mechanism

Animal Feedstuffs Inspections

16 33 87

Primary Production Inspections

7 9 54

Total number of food related courses and sessions

53 48 82

Total number of delegates on food related courses and sessions

690 644 1320

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Appendix D

Food Action Plan

Action Plan 2016/18

Task Outcome By when

Cost Implication

Comments

Inspection Process

Continue with the Intervention option under the new code of practice to allow greater number of interventions to be carried out on premises

Increase the number of interventions carried out on Doncaster’s food premises for a given resource

Ongoing Within existing budget

Ensure the team is appropriately resourced to meet the inspection programme

Increase the number of interventions carried out on Doncaster’s food premises

Feb 2015

Within existing budget

One new member of staff appointed into existing vacant post

Performance Management

Obtain customer feed back on the quality and consistency of service provision through the use of questionnaires in conjunction with information required for NI 182 – fairness and helpfulness of service to

To gain a better understanding of all consumers’ views of the services we provide

Ongoing Ongoing Will enable appropriate service improvements to be implemented according to service need.

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businesses.

Inter Authority Audit for FHRS

To ensure effective compliance with the FHRS brand standard across the South Yorkshire region

March 2016

Within existing budget

Will ensure consistent FHRS scoring to inform the public of the hygiene standards of local businesses.

Training and information

Further promotion of the national Food Hygiene Rating Scheme.

Larger amount of up to date information to the public, promoting businesses doing well in Doncaster

March 2018

Use of various appropriate media including social media.

Systems to be developed so that this is an ongoing process to publish achievements of businesses within the Borough.

Continuation of the mentoring programme for local businesses and look at feasibility of developing business self help groups for food safety management systems.

Publicise Safer Food, Better Businesses

March 2018

Within available funding limits

Provision of help to businesses to implement the required systems in the business. Participation in the FHRS mentoring programme funded by the FSA.

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Appendix E

Glossary of TermsConsultant in Communicable Disease Control (CCDC)Sometimes also known as Consultants in Health Protection, or Consultants in Public Health (Environmental Health). The post of CCDC was created by the Acheson Report, and is defined by English law. Although communicable disease control is a large part of a CCDC's work, a CCDC usually also prepares for and advises on non communicable environmental hazards. In England, most are now employed by the Health Protection Agency and work in a Health Protection Unit (HPU).

Feedstuffs Feed (or ‘feedingstuff’) means any substance or product, including additives, whether processed, partially processed or unprocessed, intended to be used for oral feeding to animals.

FoodFood (or ‘foodstuff’) means any substance or product, whether processed, partially processed or unprocessed, intended to be, or reasonably expected to be ingested by humans.

Food AnalysisThese are samples sent to the public analyst, who will carry out analysis for compositional issues such as the chemical content of food and will also make reference to whether this complies with the information given on any labelling.

Food BusinessFood business means any undertaking, whether for profit or not and whether public or private, carrying out any of the activities related to any stage of production, processing and distribution of food.

Food ExaminationThese are samples sent to the food examiner who normally works for the Health Protection Agency in one of their accredited laboratories and will routinely carry out microbiological examination of samples looking for contamination likely to cause food poisoning.

Health Protection AgencyThe Health Protection Agency's role is to provide an integrated approach to protecting UK public health through the provision of support and advice to the NHS, local authorities, emergency services, other Arms Length Bodies, the Department of Health and the Devolved Administrations. The Agency was established as a special health authority (SpHA) in 2003.Local Government Regulation (LGR)LGR is the Local Government central body responsible for advising local authority regulatory services. Regulatory Services is the name given to a group of services, which exist to ensure public, consumer, environmental and worker protection.

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Primary ProductionPrimary production means the production, rearing or growing of primary products including harvesting, milking and farmed animal production prior to slaughter. It also includes hunting and fishing and the harvesting of wild products.

Zoonosis Zoonosis is a disease that can be transmitted from other vertebrate animals where it normally exists, to humans.

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O U R P L A N S P O L I C I E S , S T R A T E G I C D O C U M E N T S A N D O T H E R I N F O R M A T I O N C A N B E A C C E S S E D O N T H E

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W W W . D O N C A S T E R . G O V . U KIf you are unable to access this website or need any further information please contact

Nick Wellington Food & Animal Health Manager Environmental Protection Floor 4 Civic OfficeWaterdale DONCASTER DN1 3BU   Telephone  01302 737562 Fax  01302 737038 Email nick.wellington@doncaster.gov.uk