Food Standards Scotland (FSS), the public sector food body for Scotland, launches today, 1 April 2015 and takes over the responsibilities previously carried out in Scotland by the Food Standards Agency with an increased role in regards to healthy eating.
Following the Eat & Go., Ltd. Food Alert for Action (FAFA) issued on 13 December 2016, Food Standards Scotland has today (26 May 2017) issued a FAFA confirming that Fife Council has lifted the Remedial Action Notice (RAN) which was placed on the company, restricting the shelf life of a number of pre-packed products.
Heads of Environmental Health Services wish to be aware of this update to the Food Alert for Action 04-2016 which was issued on 13/12/16 and concerned the recall of products produced by Eat & Go Co. Ltd., Unit 1 Midfield Road, Mitchelston Industrial Estate, Kirkcaldy, Fife, KY1 3NL. This Food Alert for Action was in response to products distributed and remaining in the marketplace with an un-validated shelf life of up to 8 days.
Speaking after Professor Linda Bauld of CRUK had given a presentation to the Board of FSS its Chair Ross Finnie said:
"Obesity is one of the most serious problems we face in Scotland. That is why we agreed today that working in partnership with CRUK can only help accelerate progress to tackle Scotland’s poor diet and its links to serious illnesses such as heart disease, Type 2 diabetes and diet-related cancers.
It is extremely concerning that there are 3,800 cases of bowel cancer every year in Scotland, with about 1,600 people who actually die from this horrible disease. And the figures link 4,800 cases of bowel cancer over the past 10 years to obesity. Obesity and serious illnesses such as heart disease, Type 2 diabetes and diet-related cancers are currently estimated to cost the Scottish economy £2.37 billion a year, but this does not take into account the long-lasting impact they have on individuals and their families.
As Food Standards Scotland (FSS) research* reveals that eight out of ten people in Scotland are highly concerned with food poisoning, but less concerned with food hygiene in the home, the food body is taking food safety and nutrition advice to the Edinburgh International Science Festival, in a bid to bridge this gap.
Less than half (45%) of people in Scotland consider food hygiene when they’re cooking at home and on average, we are undertaking just over half of the recommended** food safety practices.
The EU Commission has provided a new draft of the proposed acrylamide regulation to EU Member States for discussion at the Standing Committee (SCoPAFF) on 27 March 2017. This is revision 9 of the text.
The draft proposal promotes obligations for acrylamide mitigation via food safety management systems/HACCP under Commission Regulation (EC) 852/2004. The most significant change is that the core elements from the food industry codes of practice are now incorporated directly in the annex of the proposal rather than in separate documentation.
Geoff Ogle, Chief Executive for Food Standards Scotland said: