Food safety culture has jumped the shark: UK develops tool for inspectors

Posted on April 17, 2013 by Douglas Powell

Food safety culture is often mentioned on the speaker circuit but what does it all mean? We gave it a shot, so has Griffiths and Yiannis.

The U.K. Food Standards Agency has come out with two reports prepared by a consultant that offers a thorough review of the concept but doesn’t move us any closer to implementation.

And I don’t know why the reports were targeted at inspectors, to help them assess the culture of a food business. Shouldn’t food producers, the ones who profit, be taking the lead on developing case studies, data collection, and innovative techniques to embed food safety culture within their organizations? And brag about it?

Maybe I’m just a bit thick.

“The study aimed to develop a tool which can be used by enforcement officers for those aspects of food safety culture, attitudes and behaviors that
help officers assess ‘softer’ aspects of risk presented by individual food business operators (FBOs).”

Uh-oh. Writing with dick fingers (‘softer’) usually means uncertainty vagueness, or just lousy writing.

“The first stage of work identified and reviewed existing safety culture assessment tools. A total of 169 questionnaires and tools were identified. A large number of these were variations of safety climate questionnaires and had been used in safety culture research. Fifteen toolkits/questionnaires were shortlisted for potential inclusion in the detailed review. The review of the current tools noted that:

• none of the tools had been developed specifically to assess food safety culture;

• the typologies used for some tools, and elements of safety culture covered, overlap with those noted in food safety culture research;

• most tools have not been developed specifically for micro or small firms;

• many of the existing safety culture tools have some form of validation; and,

•a large majority of the tools are diagnostic.

The summary also notes a number of tools are intended for completion as a survey of staff. They measure the safety climate rather than specifically diagnose safety culture and mapped advice. This is not considered applicable by inspectors during ‘routine’ inspections of micro or small food businesses.

There’s those dick fingers again.

Are national restaurant inspection rating schemes working in UK? Early evaluation

Posted on March 21, 2013 by Douglas Powell

Scores on Doors and Name and Shame, still sound better that the Food Hygiene Rating Scheme (FHRS) and the Food Hygiene Information Scheme (FHIS).

But Brits can be stuffy.

The UK Food Standards Agency has published early findings from an ongoing analysis of implanting a national system and found that local authorities recognized the benefits of a single national scheme and any barriers to adopting the scheme were practical and/or financial in nature.

FHRS/FHIS were viewed by local authorities as a tool to enhance their enforcement role. This would be further strengthened if display of ratings by food businesses became mandatory.

Voluntary is silly. Just post it.

New food safety research from UK agency

Posted on March 13, 2013 by Douglas Powell

The UK Food Standards Agency has released research results from eight projects, and are available through the Intertubes. Summaries below.

Reducing the shedding of E.coli O157 in cattle
By evaluating the current literature and engaging with stakeholders, this study examined the feasibility of introducing, in the UK, on-farm controls for reducing E.coli O157 shedding in cattle. Both vaccines and probiotics have shown promise in North American studies. Further engagement with relevant stakeholder groups indicated that the open-farm sector was interested in exploring the use of vaccines. However, demand for the application of on-farm controls for E.coli O157 by beef and dairy farmers in the UK would likely to be limited in the absence of clear evidence that such measures would be effective in protecting public health. http://www.food.gov.uk/science/research/foodborneillness/ecoliresearch/fs421009/#.UT-GPKSYb_g

Potential for rapid on-site testing at border inspection posts
This project reviewed the current systems of residue and contaminant control of imported food, focusing on the use of rapid diagnostics. It questioned whether the routine use of rapid screening at border inspection posts (BIPs) was a viable option. A questionnaire and mini-demonstration exercise drew attention to the issues that need to be addressed. The report includes recommendations for further work to highlight the necessary steps to implement this type of screening on a range of food and feed commodities and products of animal origin. http://www.food.gov.uk/science/research/supportingresearch/strategicevidenceprogramme/strategicevidenceprogramme/x02projlist/fs204010/#.UT-GnKSYb_g

Safety of sous vide food
Sous vide is a method of cooking food vacuum packed in a sealed plastic pouch, then cooked by submersion in a water bath. Recent years have seen an increase in the number of sous vide foods being cooked at low temperatures (e.g. 42°C to 70°C). This study involved a feasibility study on extending models in the database called ‘Combase Predictor’ . It allowed the calculation of the lethal effect, normally associated with heat treatments at relatively low temperatures, on the reduction of food pathogens. http://www.food.gov.uk/science/research/supportingresearch/strategicevidenceprogramme/strategicevidenceprogramme/x02projlist/fs246004dfs102028/#.UT-HA6SYb_g

New approaches for managing foodborne disease outbreaks
This desk-based study aimed to identify and review the potential of emerging molecular microbiology technologies in the management of foodborne disease outbreaks. It outlines current and emerging genomic approaches that may have the potential to improve the management of foodborne disease outbreaks and provides examples of specific stages in the outbreak investigation process which would benefit from the use of molecular approaches. http://www.food.gov.uk/science/research/supportingresearch/strategicevidenceprogramme/strategicevidenceprogramme/x02projlist/fs246004C_fs101029/#.UT-GAKSYb_g

Slaughterhouse social science project
The aim of this research was to better understand the social processes in place within slaughterhouses to gain insight into the potential impact of
regulatory reform. The project aimed to deliver a better understanding of the drivers and barriers that are faced by food business organisations, veterinarians and meat hygiene inspectors in carrying out their work. http://www.food.gov.uk/science/research/foodborneillness/meathygieneresearch/m01prog/fs145004/#.UT-HNqSYb_g

An evaluation of food chain information and inspection results
This review examined the value and use of food chain information (FCI) and collection and communication of inspection results (CCIR) forms. This was done to identify and implement possible changes, resulting in an improved system of recording information for surveillance purposes and official meat controls. http://www.food.gov.uk/science/research/foodborneillness/meathygieneresearch/m01prog/m01list/fs145002/#.UT-F3qSYb_g

An assessment for visual-only post-mortem meat inspections
A qualitative risk assessment was carried out to establish if post-mortem visual inspection of red meat (except pigs) and large game alone represents an increased risk to public health, as well as to animal health and welfare. The effectiveness and benefits of visual-only inspection in controlling risks, compared to traditional inspection, were examined. http://www.food.gov.uk/science/research/foodborneillness/meathygieneresearch/m01prog/fs245028/#.UT-GzaSYb_g

Trial of visual inspection of fattening pigs from non-controlled housing conditions This research aimed to establish if post mortem visual-only inspections, for pigs from non-controlled housing conditions (‘outdoor pigs’), can be safely implemented. More than 11,000 carcasses of fattening pigs from non-controlled housing conditions were inspected using both PMI methods (traditional and visual-only inspection). A baseline of type, frequency and distribution of conditions detected by both methods was established and then compared. http://www.food.gov.uk/science/research/foodborneillness/meathygieneresearch/m01prog/m01list/fs145003/#.UT-HgKSYb_g

Get the science right, then the cute

Posted on December 4, 2012 by Douglas Powell

The UK Food Standards Agency has once again undermined its own proclamation as a science-based agency but advertising that turkey is safe when the juices run clear.

Get some real evidence, some data: try a tip-sensitive digital thermometer and stick it in.

Friendly science-based fairy tales to help us sleep

Posted on September 28, 2012 by Douglas Powell

Myths and fairy tales are what people tell themselves at night to make the uglies go away and get some sleep.

One of the favorites of regulators is that they work in a science-based organization.

The U.K. Food Standards Agency issued its annual science report yesterday, “written in a style accessible to a wide audience,” because they want to be heard by the plebes, but fail to endorse thermometers to ensure food is safely cooked.

Same with the New South Wales Food Authority in Australia, which said yesterday that to limit bacterial spread from raw meat, wash hands in “hot soapy water” and cook poultry, minced meats, and sausages until well done, right through to the centre. No pink should be left visible. Juices should run clear after cooking.”

Water temperature doesn’t matter when washing hands and color is a lousy indicator of anything. That’s why I get to be the cook at the kids’ sausage sizzles, with my tip-sensitive digital thermometer.

Oh, the Brits: Attack of the poisoned lettuces! The dangers lurking in pre-packaged salad leaves

Posted on August 19, 2012 by Douglas Powell

There’s a hot mess of a story about lettuce in the UK’s Daily Mail this weekend, that seems to capitulate between pre-packed lettuce and head lettuce, which have different consumer washing requirements for safety.

The story also leaves the impression that food safety lies with consumers and that washing does a lot.

Washing does a little.

Preventing or limiting contamination on the farm is far more important, especially for produce.

The Daily Mail story begins, “It is there on every packet of salad: ‘wash before eating’. But how many of us will simply rip open the wrapping and empty the contents into a salad bowl, or tear it into a sandwich without a second thought?

“Doing so could yield unpleasant results, says the Food Standards Agency (FSA), the Government’s advisory body.”

The Mail on Sunday conducted a special investigation – and discovered food-poisoning bacteria could be present in one in 20 lettuces in some supermarkets.

We bought 120 whole lettuces, all British-grown, including little gem, round and cos, purchasing 20 from each of six different supermarkets: Waitrose, Marks & Spencer, Tesco, Sainsbury’s, Morrisons and Asda.

All the lettuces were taken to a food-testing laboratory and screened for Listeria monocytogenes and E.coli.

Of the 120 lettuces we tested, three were contaminated: 2.5 per cent, or one in 40.

A Morrisons lettuce contained 20 cfu/g, while one from Waitrose contained 490 cfu/g.

Of the high E.coli reading, a Waitrose spokesperson comments: ‘While we strictly enforce the highest hygiene standards at all farms supplying us, we would always recommend people follow Government advice and wash all produce.’

A spokesman for Morrisons said: ‘There’s nothing here to be concerned about but we recommend all customers follow the FSA’s recommendation that all lettuce be washed.’

Nothing to be concerned about; move along. But there is a difference between pre-packaged and other kinds of lettuce.

Bob Martin, a microbiologist at the FSA, seems to get it, when he says , “Most produce in the shops is deceptive because it looks clean. But unless it’s labelled ‘washed and ready to eat’ it must always be thoroughly washed.”

Washing pre-washed leafy greens in the home isn’t going to accomplish further risk-reduction than what was applied at processing.

A review paper published in Food Protection Trends in 2007 contained guidelines developed by a U.S. national panel of food safety types and concluded:

"… leafy green salad in sealed bags labeled ‘washed’ or ‘ready-to-eat’ that are produced in a facility inspected by a regulatory authority and operated under cGMPs, does not need additional washing at the time of use unless specifically directed on the label.”?The panel also advised that additional washing of ready-to-eat green salads is not likely to enhance safety.

“The risk of cross contamination from food handlers and food contact surfaces used during washing may outweigh any safety benefit that further washing may confer."

A table of leafy green-related outbreak is available at http://bites.ksu.edu/leafy-greens-related-outbreaks.

I’m not sure there’s any data out there that shows washing would have reduced risk in any of those outbreaks.

The risks of eating out

Posted on July 24, 2012 by Douglas Powell

Brits are prepared to take more risks when eating out, especially on holiday, at sporting and music events, and especially following an evening out.

With the 2012 Olympic and Paralympic Games providing a host of opportunities to eat out in London and across the country, the Agency is reminding everyone to protect their health by doing what they can to ensure they eat out safely.

More than quarter of the 2,000 people surveyed by the (26%) said they are prepared to take bigger risks when eating out on holiday, more than one in seven (15%) take a gamble with food at sporting and music events, and 28% said they are most likely to take a chance with food following an evening out. Just 25% said they would never take a chance with their food.

Mary Poppins isn’t cooking my burger

Posted on July 21, 2012 by Douglas Powell

Steaming hot right through is the new piping hot.

Maybe it’s more scientific, in some alternative universe.

Andrew Wadge, Mr. Science at the U.K. Food Standards Agency, gets it sorta right in his latest missive when he writes that it doesn’t matter where the beef comes from, hamburger caries a risk of E. coli, Salmonella and other bugs.

“Our advice for burgers made from any type of meat therefore continues to be the same as for cuts of pork; they should always be cooked until steaming hot right through.”

Science Man also says it’s “safe to eat rare beef or lamb steak because searing the outside surface of a piece of steak, such as when cooked rare, will kill any bugs that might have contaminated the outside.”

But that doesn’t account for the potential risk from blade-tenderized cuts.

And hamburger can be pink and safe. Color is a lousy indicator. Use a thermometer and stick it in. It’s science-based.

Why didn’t they find more? One in five UK chickens contaminated with campy; just cook it say lobbyists

Posted on April 15, 2012 by Douglas Powell

One in five supermarket chickens is contaminated with campylobacter, according to an investigation – spurring claims of "scaremongering" by a retail consortium.

The study involved poultry bought from nine of the UK’s major supermarkets by the Which? consumer group.

As well as 18% of the samples containing campylobacter, 17% of them were contaminated with listeria, with salmonella present in 1.5% of the 192 chickens tested.

Whole chickens and chicken portions – standard, free range and organic, and all reared in the UK – were tested.

Sky News contacted all nine of the supermarkets tested in the survey. Most of them referred us to the British Retail Consortium (BRC).

The BRC’s food director Andrew Opie said: "Which? is scaremongering. Campylobacter is completely killed by normal cooking so providing people prepare chicken properly and follow sensible hygiene practices they’re at no risk."

There’s always a risk; especially with cross-contamination in home and food service kitchens.

In 2009, the UK Food Standards Agency (FSA) found (in a similar but not directly comparable test) that 65% of chickens were contaminated with campylobacter at the point of sale.

FSA said that tackling campylobacter was a “key issue” but warned that, despite the reduction in contamination, seasonal variations made it difficult to assess the merits of the decline.

Campylobacter was responsible for over 371,000 cases of food poisoning, including 88 deaths in the UK in 20009.

Which? executive director Richard Lloyd said: "We want to see the risk of contamination minimised at every stage of production, because for far too long consumers have been expected to clean up mistakes made earlier in the supply chain."

British Poultry Council chief executive Peter Bradnock said: "This report makes it clear that chicken is a safe and healthy product when properly cooked. These welcome findings show a big reduction in campylobacter presence on chicken, demonstrating the effectiveness of the biosecurity measures being taken by producers and processors against this naturally occurring bacteria."

Lidl issued a separate statement to Sky News saying: "All farms used to produce our fresh poultry range are members of the Assured Food Standards scheme for poultry, commonly known as the Red Tractor scheme, and are subject to independent third-party audits.

So what.

And journos repeated bad UK food safety advice to cook chicken until the juices runs clear: color is a terrible indicator of food safety in eat. Use a tip-sensitive digital thermometer and stick it in.

UK raw milk dispenser suspends trade

Posted on April 4, 2012 by Douglas Powell

Selfridges, the British concern that makes raw milk available from public vending machines, has decided to stop that, after the Food Standards Agency launched an investigation into whether the practice is legal.

The London Standard reports that shops in England and Wales are not allowed to stock raw milk due to the threat of salmonella, E. coli and campylobacter — but since December, Selfridges has got around the ban by allowing Longleys Farm in Hailsham, East Sussex, to sell the product from dispensers in its food hall.

Selfridges said customers should have the choice, but it would honor any “newly clarified rules.”

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