Minutes of the Food Service Forum - 21 June 2012
TIME: 11.00am
LOCATION: FSAI Board Room
ATTENDEES
Lisa O’Connor, FSAI, (Chair)
Eileen Morgan, McDonalds (EM)
Martina Donoghue, Aramark (MD)
Helena O’Brien, Catering Management Assoc. (HOB)
Louise Collins, Rocket Restaurants (LC)
Mark Anderson, Compass Group (MA)
Nigel Staveley, Compass Group (NS)
SECRETARY
Eileen Lippert (EL)
APOLOGIES
Geraldine Maher, Subway Ltd (GM)
Conor O’Kane, Irish Hotels Federation (CO’K)
Donncha Walsh, Irish Prison Service (DW)
Adrian Cummins, Restaurant Assoc. of Ireland (AC)
Dorothy Guina Dornan, FSAI (DGD)
Ruth Hegarty, Euro-toques, (RH)
1. Welcome and Introduction of New Members
Noted: As there were new members at the meeting, all the members present introduced themselves.
2. Minutes of Meetings on 11 March and 8 September 2011
The minutes of the last meeting two meetings were agreed without amendment.
3. Matters Arising
Membership of the Forum
Noted: LO’C raised the matter of attendance at these meetings and questioned whether it should be disbanded or should just one meeting per year take place. She asked if members thought it would be useful to include catering suppliers to the membership.
Action: HO’B will provide contact details for the HSE procurement section as it is considered this would be a useful addition to the Forum.
Food poisoning incubation periods
Action: This document was circulated previously to members, but EL will circulate it again for the benefit of new members.
Salt and saturated fat programmes
Action: The recent IUNA adult survey was already circulated to members, but EL to circulate again for the benefit of the new members.
VTEC survey on raw mince
Action: EL to circulate the report on this survey when it is available to MA.
Campylobacter
Noted: HO’B suggested it could be very useful if a factsheet on campylobacter for food handlers was prepared.
4. Calories on Menus
Noted: LO’C informed the members that the report on the recent consultation on calories on menus will be launched on 4th July. Members will be invited to the launch. For the benefit of the new members, LO’C provided a brief background on the subject.
Some of the members gave an update on what their organisations are doing or proposing to do with regard to reducing calories and their intentions regarding printing calories on menus. Some members have yet to make a decision whether they will display the information voluntarily or if they should wait till legislation is in place. This was followed by much discussion on how the initiative will be monitored and enforced.
Members advocated that a programme is required to help businesses with the new initiative and reference was made to the McCance and Widdowson publication on the composition of foods. There was a query as to whether McCance and Widdowson was based on English or American data.
Action: Also it was suggested that LOC contact Insomnia to enquire about the impact of their low fat milk and calories on menus initiatives.
Action: EL to find out if McCance and Widdowson is based on English or American data.
5. Sprouted Seeds – New Legislation
Prior to giving an update on the new legislation surrounding sprouted seeds, LO’C informed the members about the two new healthy eating reports that were recently launched by the Minister for Health.
Action: EL to send members the links to the two reports.
LO’C proceeded to inform the members about the new legislation for sprouted seeds and explained the background and thinking behind it. She explained why raw sprouted seeds were a high risk food and outlined the existing and proposed microbiological criteria.
Action: When the legislation is available, EL will circulate it to the members.
6. Food Allergen Update
PJO’M joined the meeting to highlight the main findings of the recent audit of food manufacturers which were:
- Two of out three businesses were found to apply allergen labelling inconsistently across product ranges;
- Ten of the 12 establishments were applying voluntary precautionary labelling, however five of these establishments were using them inappropriately;
- Some precautionary labels were being applied to food simply because a retail customer required it.
Following the update, the members discussed with PJOM the areas where most problems were found, mainly lack of staff training. Members suggested that a ‘best practice’ document on allergens, etc, similar to that available in the UK would be very useful.
Action: For more information on this matter, members were invited to check the press release and report at: http://www.fsai.ie/allergens_compliance_audit_18062012.html which EL will email to members. Also, email to HO’B a copy of Regulation 853.
He informed the members of a Safefood conference on allergens which was taking place the next day and members were invited to attend. Reference was also made to a conference on the new labelling legislation (Food Information for Consumers) due to take place in November. He also advised members that allergen regulations for caterers will change in 2014 and when more information is available, it will be sent out to the members.
Action: EL to register HO’B for the Safefood conference taking place on 22 June.
7. Chicken Liver/Pâté
LO’C advised the members of the importance of thoroughly cooking chicken and duck livers as pathogens (Campylobacter in particular) can be present throughout the liver. They should not be pink.
Action: Reference was made to two articles on the topic and these will be circulated to the members.
8. Legislation Update
A legislation update document was circulated to the members and LO’C clarified the most salient points. Members were advised to keep an eye on the FSAI website for legislation updates.
9. FSAI Update
Revised FSAI strategy
A copy of the revised FSAI strategy was given to the members and LO’C explained what the document was about and outlined the four strategic priorities.
Safe catering pack
It was explained to the members that, as the current print is nearing completion, and because N. Ireland updated its pack, the safe catering pack is in the process of being updated based on feedback received. Some of the areas being updated were explained and members had a number of suggestions to make.
Action: LO’C to contact HO’B and EM to follow-up on their suggestions. Also, MD will forward samples of Aramarks pre-printed forms/books to FSAI for information.
Action: EL to email the links to the safe catering blank forms to the members.
9. AOB
Salt reduction
There was a query about the salt reduction programme and about salt limits in ham. Reference was made to Prof. Ivan Perry’s recent salt report. At this point, LO’C gave a brief update on the project on saturated fats.
Action: EL will send NS the link to the salt reduction programme update and she will also ask KMD to contact NS on his salt in ham query. HO’B will forward the IP salt report to EL in order for her to send to the rest of the members.
Acrylamide
There was a query about why EHOs are sampling used cooking oil.
Action: FSAI will enquire to find out if any active acrylamide sampling is taking place.
9. Date of Next Meeting
The next meeting will take place at a date in November that is suitable for the majority of the members. Food labelling shall be an agenda item at this meeting.
Last reviewed: 9/1/2013