Campylobacter is the biggest cause of food poisoning in Scotland, and research has indicated that 55-75% of cases are associated with chicken. Reducing the levels of campylobacter infection is a priority for Food Standards Scotland and we have been working closely with the Food Standards Agency (FSA) to promote action by producers and retailers to reduce the levels of contamination in UK produced poultry.
Food Standards Scotland (FSS) has today (Wednesday 8 March) announced additional recommendations aimed at improving the Scottish diet, just over a year on from first setting out its ambition for change with a robust set of measures.
At the heart of these new recommendations lies the call for regulation of the food environment and an overarching strategy to make food eaten outside of the home more healthy. This includes calls for an increase in healthier options, calorie labelling on menus, reductions in portion sizes and regulation of the promotion of unhealthy foods and drinks.
This poultry inspection trial aimed to explore a modernised official control system which introduced a focused approach to official control verification activity, and root cause analysis of poultry processing, to address food borne pathogens.
Key outcomes are:
Jordan Valley Wholefoods has today (10 February) recalled some of its products due to the undeclared presence of soya.
Regulation (EC) 854/2004 allows for the results of samples collected by harvester to be taken into account for the purposes of OC decision making. These results will only be considered if taken in accordance with an agreed protocol.
Food Standard’s Scotland (FSS) is today, 25 January 2017, inviting a range of views on our draft regulatory strategy, and the associated principles of regulatory oversight and official control delivery agreed by the FSS Board.