EAST HAMPSHIRE DISTRICT COUNCIL ENVIRONMENTAL HEALTH
FOOD SAFETY TEAM GUIDELINES
SAMPLING POLICY AND PROGRAMME - FSGUIDE 09
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Rev No.
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Date
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Description
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By
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1
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02/01/2002
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FSM
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2
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20/02/2002
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Programme changes
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FSM
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3
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17/02/2003
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Procedural and programme changes
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FSM
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4
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03/03/03
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Procedural and programme changes
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KB (SEHO)
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1. PURPOSE
The purpose of these guidelines is to describe the Food Safety Team?s sampling policy and annual sampling programme.
2. SCOPE
This guideline applies to all food sampling activity undertaken by the Food Safety Team at East Hampshire District Council.
3. REFERENCES
3.1 LACORS Guidance on Food Sampling for Microbiological Examination, January 2002 ? Issue 1
3.2 Authorisation of Officers Procedure, FSGUIDE 02.
3.3 Sampling Procedures, FSGUIDE 10.
3.4 Food Safety Enforcement Policy, FSGUIDE 14.
4. POLICY
4.1 In drafting this policy regard has been made to LACORS Guidance on Food Sampling for Microbiological Examination, Ref 3.1.
4.2 The basis behind the Council?s food sampling policy and programme is to provide useful information relating to the standards of food hygiene maintained in local food premises within the District.
4.3 The Food Safety Team?s aims and objectives in taking food samples are as follows:
· To protect the consumer through the enforcement of food legislation.
· To identify foods that could pose a hazard to the consumer because they may contain significant levels of pathogenic bacteria and/or associated toxins.
· To identify any contraventions of food safety legislation relating to the fitness or quality of food.
· To help identify critical control points in the operation of a food business.
· To help determine whether advice or enforcement action would be appropriate where it is suspected that poor practices and procedures exist.
· To give advice and guidance, if appropriate, on food hygiene matters.
· To assess the microbiological quality of food manufactured, distributed or retailed in the East Hampshire District.
4.4 Food samples may be taken under a number of situations, namely
· As part of co-ordinated food sampling activity, see 4.5 below.
· As a result of a complaint being made by a member of the public which relates to unfit food.
· During the course of an investigation into a food poisoning case or outbreak.
· Following a report of a food safety incident by the Food Standards Agency.
The procedures relating to the above are contained in separate documents but all centre around the main aims and objectives detailed in section 4.3.
4.5 The Council will participate in all LACORS food sampling programs and locally agreed sampling programs, including those set by the WEMS User Group, where they are relevant to food premises within our District.
4.6 The types of foods sampled will be balanced against the potential risk to health from that food type. In addition to the sampling programs set by LACORS and WEMS the Council may undertake it?s own sampling program relating to particular types of premises or foods produced within the District.
4.7 The annual sampling programme is detailed in Table 1. Premises detailed in Table 2 are vertically approved premises which will be sampled as a matter of routine during formal inspections.
4.8 Samples can only be taken by officers authorised to do so, Ref 3.2, and must be taken in accordance with the Food Sampling Procedure, Ref 3.3.
4.9 Results of all foods sampled will be kept for three years. Where the sample results are poor, further action will be taken to ensure that the cause of the poor result is rectified and further samples taken if necessary. The Food Safety Enforcement Policy, (Ref 3.4) will be consulted when deciding what further action should be taken.
4.10 The sample results will be published and made available to the public periodically and will include a comparison with regional and national results where available.
TABLE 1
Sampling Program 2003/04
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DATE
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SAMPLE PROGRAM
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TYPE OF FOOD
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ESTIMATED NUMBER OF SAMPLES
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April/May 2003
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LACORS
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Raw shell eggs used in catering premises
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2
(120 eggs/ sample)
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April - Oct 2003
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LACORS
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Study of pathogens in raw meat
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6 (one sample /month)
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Sept/Oct 2003
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LACORS
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End of shelf-life study of packaged cooked meats at retail.
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Not yet set
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During 2003/04
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WEMS
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Raw shell eggs where associated with salmonella case.
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Not set
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March and September 2003
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Approved Premises
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Brebilait
Unpasteurised cheese
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4
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February and August 2003
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Approved Premises
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Blackburn and Haynes Ice Cream
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6
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June and December 2003
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Approved Premises
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Hammer Trout Farm Fish Products
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4
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February/March 2004
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Approved Premises
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Goose Green Foods
Meat Products
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2
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TABLE 2
Approved Premises Sampling
Each premises to be sampled when the routine food hygiene inspection is undertaken. Number of samples to be taken will depend on the number and type of products produced.
1. Brebilait
Wield Wood
Upper Wield
Mrs Mills
Milk Products (DR)
2. Blackburn and Haynes
Meadow Cottage
Churt Road
Headley
Bordon
Celia Haynes
Milk Products (EP)
3. Hammer Trout Farm
Hewshott Lane
Hewshott
Bordon
Mr Beer
Fish Products (EP)
4. Goose Green Foods
2 & 4 Woolmer Ind. Estate
Woolmer Way
Bordon
Robin Warman
Meat Products (DR)