EMPHASIS ON FOOD AND HEALTH
Food safety
Food safety is an increasingly important public health issue. Each year it is estimated that as many as 5.5 million people in the UK may suffer from a food borne illness, that’s 1 in 10 people.
Modern methods of food production, preparation and distribution affect our health and the environment. Issues relating to food safety are often caused by poor handling, inadequate storage or poor hygiene by those who prepare and serve it.
Food Production requires a clean environment, supplies of uncontaminated water and storage capacity of raw ingredients. This sage environment has to be maintained from manufacture through to point of sale.
Within the East Midlands we are working hard to ensure the food we eat is safe. At the heart of ‘Investment for Health’ the regions public health strategy is Objective 12 food safety – with the aim to support a range activity across the region which is designed to prevent food and water borne illness and promote food safety.
At national level the Food Standards Agency (FSA) was set up by an act of Parliament in 2000 to protect the public’s health and consumer interests in relation to food. The FSA is an independent government department and provides advice and information to Government and the public on food safety from farm to fork, nutrition and diet. It also protects consumers through effective food enforcement and monitoring.
The Food Standards Agency provides information on a range of food safety issues including:
Avoiding food poisoning
Food manufacturers and retailers work hard to keep food safe during production and distribution and once we buy food and take it home that job passes to the consumer.
Most food poisoning is preventable and to help avoid food poisoning it's important to make sure the food we produce and the food we consume is safe to eat. The Food Standards Agency Website provides a range of details for avoiding food poisoning
Food Hygiene
Proper storage of food is an important part of reducing the risk of food poisoning. Some foods must be stored in the fridge and eaten within a short period of time; other foods such as canned food can be stored longer. The Food Standards Agency Website provides a range of details to promote food hygiene
Food Preparation
The germs that cause food poisoning are at greater risk of multiplying and spreading when we are handling and preparing food. At these times we need to take extra care to control food temperature and avoid cross-contamination. The Food Standards Agency Website provides a range of details to ensure safe food preparation
The Food Standards Agency establishes a presence at Regional Government Offices
The Food Standards Agency’s (FSA) 2005–10 Strategic Plan acknowledged the need to strengthen links with local and regional organisations who could help deliver key Agency targets on ‘Food Safety’, ‘Eating for Health’ and ‘Choice’.
Within the Government Office East Midlands the FSA has established a regional team to provide a greater opportunity for the Agency to identify and work with a range of local and regional organisations.
It is envisaged that the regional team will work closely with and support local authority food law enforcement officers to help take forward local initiatives relevant to the Agency’s Strategic Plan objectives. In addition the Agency will contribute to a range of regional activity including the work of Healthy Schools and the implementation of the East Midlands Regional Food and Health Action Plan.
Contact details for the Regional Co-ordinators are given below. Should you wish to discuss a local or regional issue please contact them directly:
- Rob Howard (Tel: 0115 971 4756 / email rob.howard@foodstandards.gsi.gov.uk)
Other Links
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www.hpa.org.uk |