Members Present
- Gareth Walsh (GW)
- Mary Flynn (MF)
- Richard Kitchen (RK)
- Rachael Elliot (RE)
- Lana McGinn (LMG)
- Louise Collins (LC)
- Lynsey Mitchell (LM
- Pat Crotty (PC)
FSAI Staff Present
- Rob Phillips (RP)
- Ruth Confrey (RC)
- Gary Keough (GK)
- Sinead O’Mahony (SOM)
- Sinead Murphy (SM)
- Kristin Anderson (KA)
- Cristina Arroyo Casabona (CAC)
- Linda Daniels (LD)
- Emelie Teno (minute taker) (ET)
Apologies
- Patrick Conneely
- Karl McDonald
- Alison Connor
- Manuela Spinelli
- Selena Burke
- Eoghan McLoughlin
- Sylwia Adam
- Lisa O’Connor
- Clodagh Crehan
- Orla Moore
- Ronan Walsh
- Adam Heyes
- Helen Statham
- Rajesh Grewal
1. Introduction
RP Welcome and Apologies
2. Draft Minutes
The Draft Minutes of the meeting 15 December 2022 were approved.
3. FSAI Training & FSAI Learning Portal
RC informed the group of the new FSAI Learning Portal, due to launch on 25th April 2024. RC discussed how food business and staff needs were addressed by the Learning Portal regarding Food Safety including and how the implementation of skills is key, in addition to how key aspects of compliance and enforcement are considered in the training provided by the FSAI.
An overview of the various food training courses that the FSAI training team is involved in throughout Ireland was provided which included training support activities (FSAI food safety trainers’ network, FSAI educator’s forum, local enterprise offices, Bord Bia collaboration)
RC demonstrated the Learning Portal and explained what it offers, in the way of training materials and resources in one place for both inspectors and the public to access through signing up with their work email address. The Learning Portal is open to anyone with an email address.
PC asks if Ruth could do a cover note – an abbreviated version to pass along, RC to send email after meeting with all the details, to be forwarded onto members.
RP highlighted the value of feedback from users, RC reassured those responses particularly from small businesses, were taken into account, topics involving high risk activities given priority. All feedback on the portal is welcome and appreciated.
Actions:
- RC planning to provide standard FAQ’s for queries about the website content to food service forum members
- Registration link for the launch webinar for the new FSAI Learning Portal on 25 April for food service forum members:.Breakfast Bite: Food Safety Training–What you Need to Know | Food Safety Authority of Ireland (fsai.ie)
- ET to circulate email regarding FSAI Learning Portal to food service forum members
4. Reformulation
SOM highlighted updates from the FSAI Taskforce Reformulation Team and the link between the dietary-related ill health and nutrients of public health concerns. SOM provided an overview of the timeline of food reformulation in Ireland , observing that interest has been building since 2003. Some target nutrients include saturated fat, salt, and sugar across retailers, manufacturers, out of home food service sector. SOM shows the priority food categories and energy nutrients for reformulation in Ireland: Food Reformulation Task Force: Priority Food Categories for Reformulation in Ireland | Food Safety Authority of Ireland (fsai.ie)
SOM discussed upcoming pilot projects:
- Nutrition composition in children’s menus (197 food outlets surveyed)
- Next step would be to sample food in order to develop recommendations to improve offerings on children food menus
- SOM welcomes recommendations from all to improve this
- Benchmark and targets for salt in pizza
- Looking to establish a 2023 benchmark of salt in pizza served in food service sector
- Establish maximum per serving salt thresholds.
- Results and targets to be publicized and circulated – open for feedback. SOM circulating in due time.
- Targets for commercially available complementary foods – Feedback is welcome and will be circulated
SOM further discussed Stakeholder engagement , as well as the Publication of 2023 Progress Report on salt intake between male and females between 2008-2022. SOM emphasizes the need the engagement of the food service sector in this work, so feedback is welcome.
- foodreformulation@fsai.ie available to get in touch if any questions
- https://www.fsai.ie/business-advice/food-reformulation
Actions:
- ET to circulate SOM’s presentation
- FSAI Taskforce Reformulation Team to circulate results and targets for Salt in Pizza project to food service forum members
- FSAI Taskforce Reformation Team to circulate targets for commercially available complementary foods to food service forum members
- Food Service Industry Members optional to provide feedback on any of the discussed topics regarding the Taskforce Reformulation projects listed above through foodreformulation@fsai.ie
5. Science Foundation Ireland (SFI) Fellowship – Behavioural Science
KA is a resident research fellow and speaks on topic. KA defined behavioural science and discussed why behavioural science is important in terms of individuals interacting their environment, why people behave the way they do and how choices are made. KA explains that behavioural science looks at what the best way is to do answer these questions by policies and initiatives so ultimately businesses understand their consumers.
KA focused on that “nothing happens in isolation” and explains that behavioural science frames any policy by the context, the challenges toward behavioural change, or target population. KA emphasizes that behavioural science applied to:
- Food safety culture
- Food hygiene rating schemes
- Enforcement Tools and efficacy.
Actions:
- ET to circulate presentation to food service forum members
6. Irish Food Fraud Strategic Assessment - Questionnaire
GK provided a brief overview on Food Fraud project. GK states that this will be the first of its kind for FSAI. The project aims to understand threat of food fraud in IE and outline the impact on consumer and industry. A Holistic approach to data will be actioned.
GK emphasized the project will work with OCR provisions. Questionnaires will be made for both Regulators and Industry. GK also emphasizes the importance of the Food Service Industry to participate in the questionnaire regarding Food Fraud. The questionnaire will be sent over in due course.
Actions:
- GK to circulate questionnaire in due course
7. New FSAI Industry Forum – eCommerce and Online Food Business
RP informed the group of the formation of an eCommerce and online food business –industry forum for the FSAI. This is in recognition of the rapid expansion in the eCommerce food trade since 2020and growth in the variety of new food business models.
RP states that the first meeting on this will be in early Q3 following with a new member of the Env Health Team joining the authority to support the continued development of an eCommerce and e-FBO function. The importance of increased engagement with industry has been identified.
Actions:
- RP to send over details of the first eCommerce Industry Forum to food service forum members
8. FSAI – Scientific Committee, Food Hygiene Rating System
RP provided an overview of the request for advice (RFA) relating to food hygiene rating systems – which sets out to ascertain if they improve hygiene levels within the countries they are in place.
RP said there will be a request for input and evidence from the food service forum, dates are TBD (led by the scientific committee). Workplan details will be shared around once finalized. (research stage to influence policy, welcoming input). 2025 Publication to be made.
Actions:
- RP to circulate a request for input and evidence from food service forum members in due course
9. AOB
RP speaks on Glycerol Slushies
RP states that overconsumption by children showing harmful health effects. Potential maximum level for glycerol to be added to the food category 14.1.4 “flavoured drinks” in the food additives legislation. EC WG to be working with FSAI regarding this. RP states that this is an ongoing process and will keep the food service forum members informed
Actions:
- RP to circulate information regarding any developments in due course.