Working Groups and Task Groups

The Approved Establishments Working Group is delegated to act on behalf of the Food Inspection and Interventions Sub-Committee in respect of all matters relating to application of food law in approved premises.

The core objectives of the group are:

• To provide oversight and support to Local Authorities (LA) and Food Standards Scotland (FSS) on matters pertaining to Approved Establishments in Scotland.
• To ensure the Scottish National Protocol for Approval is up to date.
• To provide oversight and support to the national implementation of the Official Control Verification (OCV) approach by LA’s and FSS in Scottish Approved Establishments.
• Develop and implement a plan for full implementation of the OCV system in Scottish Approved Establishments.  
• To determine any additional resources or support required by LAs during the implementation.
• To assist with the maintenance of the relevant components of the OCV approach.
• Any specific tasks remitted from SFELC and/or the Food Inspection and Interventions Sub-Committee relating to Approved Establishments. 

The Food Law Business Portal Working Group is delegated to act on behalf of the Food Inspection and Interventions Sub-Committee in respect of all matters relating to the development and implementation of the Food Law Business Portal (FLBP).

The core objectives of the group are:

• Provide support and expertise to the creation and implementation of FLBP.
• Provide support and expertise to the centralisation of online food business registration for new and existing food businesses.
• Support the development and implementation of business categorised definitions to improve consistency of data collected from registration.
• Create, update and input into new and existing guidance to ensure high standards within food businesses.
• Consult and/or attend other SFELC working groups where specific expertise and input is required to update guidance.
• Ensure all interested parties are kept up to date with the progress of the project.
• Any specific tasks remitted from SFELC and/or the Sub-Committees. 

The Food Law Interventions Working Group is delegated to act on behalf of the Food Inspection and Interventions Sub-Committee in respect of all matters relating to the inspection and interventions for the catering, retail and non-approved manufacturing sectors.

The core objectives of the group are:

• To develop a guidance document for use by LA enforcement officers on inspection/interventions in the catering, retail and non-approved manufacturing sectors.
• To inform any review of the Food Law Code of Practice (FLCoP) that impacts Food Law Interventions.
• To consider all aspects of inspection/intervention methodology and to make relevant recommendations.
• To consider the development of metrics for the evaluation of outcomes of inspections/ interventions.
• To undertake any other tasks as requested by SFELC. 

The Food Information and Composition Technical Working Group is delegated to act on behalf of the Food Inspection and Interventions Sub-Committee in respect of all technical matters relating to food labelling, food information and food composition. 

The Food Safety Technical Working Group is delegated to act on behalf of the Food Inspection and Interventions Sub-Committee in respect of all technical matters relating to food hygiene and general food safety.

Please note this group is currently on hold. 

The Seafood Official Control Task Group is delegated to act on behalf of the Food Inspection and Interventions Sub-Committee in respect of all technical matters relating to the delivery of official controls at seafood premises.

The Mobile Food Traders Task Group is delegated to act on behalf of the Food Inspection and Interventions Sub-Committee. 

The Allergens and Hypersensitivities Task Group is delegated to act on behalf of the Food Inspection and Interventions Sub-Committee in respect to all matters relating to the management of allergens, the provision of allergen information and monitor allergen issues, enforcement and trends across the Scottish food landscape to provide a safer food and drink environment that benefits, protects and is trusted by consumers.

The core objectives of the group are:

• Identify key areas of work regarding the management of allergens, the provision of allergen information and monitor allergen issues, enforcement, and trends across the Scottish food landscape to provide a safer food and drink environment that benefits, protects and is trusted by consumers.
• To create resources to support Small to Medium Enterprises in understanding and complying with the requirements for allergen management to ensure that the food they produce is safe. This will include the provision of allergen information, allergen control, allergen risk assessment and the prevention of allergen cross contamination.
• To create resources to support officers in assessing allergen management controls and the provision of allergen information when undertaking Official Controls. This will include guidance on the Enforcement of breaches.
• To work jointly with FSS and other SFELC Working Groups/Interested Parties to ensure consistency in approach and the sharing of resources.
• Any specific tasks remitted from SFELC and/or the Food Safety/Standards Sub-Committees. 

The Risky Foods (Charcuterie) Task Group is delegated to act, when required, on behalf of the Food Inspection and Interventions Sub-Committee in respect to all matters relating to food or processes identified as presenting a higher risk to microbiological safety. 

The Listeria in Cold Smoked Fish Task Group is delegated to act, when required, on behalf of the Food Inspection and Interventions Sub-Committee in respect to all matters relating to the control of Listeria in smoked fish and fish products. 

The Sampling and Surveillance Working Group is delegated to act on behalf of the Strategy and Collaborative Working Sub-Committee in respect of all technical matters relating to food sampling, food surveillance and Scottish Food Sampling Database (SFSD). 

The Imports Working Group is delegated to act on behalf of the Strategy and Collaborative Working Sub-Committee in respect of all matters relating to Local Authority involvement in imported food control.

Please note this group is currently on hold. 

The Diet and Nutrition Working Group is delegated to act on behalf of the Strategy and Collaborative Working Sub-Committee in respect of all matters relating to food authority involvement in initiatives targeting improvement in the diet and nutrition of the population.

The core objectives of the group are:

• To support FSS and the Scottish Government (SG), in helping the population meet the Scottish Dietary Goals and achieve Scottish nutrition policies.
• To consider all aspects of LA involvement with food businesses to improve access to healthy food, the nutritional content of foods and the quality of nutritional information provided.
• To support the provision of training and guidance for LA officers to use to help them gain understanding, knowledge and confidence to deal with matters relating to diet and nutrition through the course of their role. 

The Data Standards and Digital Working Group is delegated to act on behalf of the Strategy and Collaborative Working Sub-Committee in respect of all matters relating to achieving a national standard for recording of data and achieving national digital solutions.

The core objectives of the group are:

• Collaborate on the development of national data standards.
• Collaborate on the development of the digital requirements for SAFER, where appropriate.
• Collaborate on the delivery of the work plan.
• Create and maintain Risk, Action, Issue, Decision (RAID) logs.
• Regularly review risks and issues associated with delivery and determine appropriate action, mitigation or escalation as necessary.
• Ensure that all interested parties are kept up to date with the progress of the project, including but not limited to; FSS cross office groups and the FSS Data & Digital Steering & Governance Group.