Minutes of the Food Service Forum - 11 March 2011
TIME: 11.00am
LOCATION: FSAI Board Room
ATTENDEES
- Lisa O’Connor, FSAI, (Chair)
- Nicola Branigan, McDonalds (NB)
- Martina Donoghue, Aramark (MD)
- Helena O’Brien, Catering Management Assoc. (HOB)
- Carrie De Soye, Euro-Toques (CDS)
- Louise Collins, Rocket Restaurants (LC)
- Pat O’Mahony, FSAI, (PJOM)
- Mary Flynn, FSAI (MATF)
- Christina Tlustos, FSAI (CT)
SECRETARY
APOLOGIES
- John Coughlan, Masterchefs (JC)
- Myles Mooney, Panel of Chefs (MM)
- Sinead Brennan, Subway Limited Ireland (SB)
- Conor O’Kane, Irish Hotels Federation (CO)
- Francis McMahon, Irish Prison Service (FMcM)
- Natasha Kinsella – Irish Hospitality Institute (NK)
- Adrian Cummins, Restaurant Assoc. of Ireland (AC)
- Mary Dowling, Catering Management Assoc. (MD)
- Donnacha Walsh – Irish Prisons Association (DW)
- Dorothy Guina Dornan, FSAI (DGD)
1. Minutes and Matters Arising
The minutes of the last meeting were agreed subject to one amendment.
Voluntary Code on Children’s Nutrition
Action: FSAI to resend this voluntary code to the members.
Rapid Alerts
Noted: Members have provided the FSAI with their mobile numbers so that they can be notified of food alerts in a timely fashion.
Frying Oil
Noted: This factsheet was resent to the members.
Management of norovirus (winter vomiting bug) outbreaks
Noted: EL circulated the HPSC documents on management of norovirus outbreaks to the members.
Guidance on Vacuum Packing
Noted: The document from the UK Food Standard Agency which specifically addresses the risk of Clostridium botulinum was sent to the members.
Salmonella in Duck Eggs
Noted: This outbreak appears to be over.
‘Lion’ branded eggs from the UK
Noted: LO’C looked into this query and reverted to the enquirer. She gave a brief synopsis of the situation to the members.
Food Poisoning Incubation Periods
Action: FSAI will send information to the members.
Salt and Saturated Fat Programmes
Action: The saturated fat programme is ongoing but there are no new updates at this time. The launch of the national adult nutrition survey by IUNA will take place on 31st of March and details of this survey will be circulated to members in due course.
Action: EL will circulate details of the Safefood survey of salt in soup which was announced at a recent seminar along with the relevant press releases.
Surveys
Noted: The VTEC survey of raw minced meat and burgers will take commence in April.
Food Contact Materials
Noted: There are plans to inspect manufacturers of food contact materials and LO’C urged members to question suppliers to ensure that they are in compliance with food contact material legislation. If members have any queries on this subject, they were advised to contact Rhodri Evans or Bernard Hegarty of the FSAI.
Action: EL to send members the link to the presentations given at an FSAI seminar on food contact materials.
2. Cooking of Burgers
Noted: LO’C spoke about the importance of cooking burgers properly. The difference in risk between a steak and mince was discussed and it was stressed how vital it is to properly cook mince for children, the elderly and vulnerable groups. Copies of the updated FSAI report on VTEC were distributed to the members and relevant sections were highlighted. The issue of raw milk and cheese made with unpasteurised milk was also discussed at this stage. Some queries also followed on smoothies and fresh juices and these were dealt with.
Action: EL to circulate a link to the VTEC report to the members, the HPSC exclusion criteria for infected food handlers and the response to questions FSAI received from Eurotoques. Also, when the FAQ on cooking burgers is finalised, it will be emailed to the members.
3. Mislabelling of Fish Survey
Pat O’Mahony from the FSAI outlined details of an FSAI survey on labelling of fish. It stemmed from work carried out in UCD on the mislabelling of cod. As a result, the FSAI, in conjunction with SFPA took samples from approximately 20 premises and found that 25% of the samples were shown to be mislabelling cod. A larger study followed (over 111 samples) and 21 of these samples were mislabelled. It was pointed out that the results of this survey do not have any food safety implications. He concluded by saying that the FSAI plans to incorporate fish and fish product label monitoring into the annual routine surveillance programme.
Action: EL to circulate the report on this survey when it is available.
4. Acrylamide
Christina Tlustos from the FSAI was introduced to the group and she proceeded to give a presentation which contained the following points:
- Explanation of what acrylamide is;
- The fact that it’s a process contaminant;
- It was unknown in food until 2002 when it was discovered by accident;
- Acrylamide formation in food – the most important pathway, the crucial factor and the top eight food affected;
- Why one should be concerned about acrylamide in food;
- What can be done to prevent/lessen it;
- EU monitoring programme and what it entails;
- Some information from the CIAA toolbox;
- Indicative values.
5. Portion Control/Sizes
Mary Flynn of the FSAI discussed portion sizes and portion control. Portion sizes have been getting bigger over the years. She gave information about a consumer survey carried out by the FSAI regarding attitudes to portion sizes which found that 75% of consumers agreed that larger portions need to be reflected in the food pyramid when it is revised. Some of the members commented that they are considering displaying calorie information on their menus.
Action: MF offered the assistance of the Public Health Nutrition section of the FSAI to any of the members who are considering revising their portion sizes or displaying information such as fat content, calories, etc.
6. Legislation Update
A copy of the legislation update was circulated to the members and LO’C highlighted a few of the more relevant changes.
Action: EL to circulate this update to the members electronically and NB will contact AMB directly regarding her query about the fat content of dairy ice-cream.
7. FSAI Update
The FSAI is reporting to a new Minister as a result of the change in Government. It was noted that the new Government has proposed creating a single food safety agency, however, very little is known about this at this time.
The FSAI plans to hold a seminar on shelf-life and details of this will be sent to members when they are available.
8. AOB
Membership
Noted: There was some discussion about the membership of the Forum and FSAI will contact some of the members to enquire if they wish to remain. It was also questioned if members would find it useful to include catering suppliers to the Forum and those present felt it would be a positive step.
9. Dates of Next Meeting
The next meeting will take place on either the 8th or 15th September depending on the date which suits the most members.
Last reviewed: 3/7/2012