Minutes of HACCP Steering Committee Meeting November 2004
DATE: 12th November, 2004
TIME: 11.00am
LOCATION: WHC Boardroom
ATTENDEES:
Lisa O'Connor (LOC) [CHAIR]
Anne Marie Kierans, FSAI (AMK)
John Moynihan, SHB (JMn)
Al Donnelly, NEHB (AD)
Ray Parle, SEHB (RP)
Marie Gillooly, WHB (MGy)
Damien Woods, WHB (DW)
Gwen Neary, ECAHB (GN)
Noel Donnelly, NAHB (ND)
Rita O'Grady, NWHB (ROG)
Mary Keane, SWAHB (MK)
SECRETARY:
Bernadette Colley (BC)
APOLOGIES:
Anne-Marie Part, SWAHB (A-MP)
Marie Greene, MHB (MG)
Dorothy Guina-Dornan, FSAI (DGD)
Siobhan McEvoy, DoHC (SMcE)
Richard Fitzgerald, MWHB, (RF)
Wayne Anderson, FSAI (WA)
Jeff Moon, FSAI, (JM)
AGENDA ITEMS
1. Minutes and Matters Arising
Noted: MK attended the meeting instead of A-MP who sent her apologies.
Noted: Amendment to item 5 of minutes - ND & GN were proposed as members of the working group to adapt the current catering HACCP booklet for the target group planned for 2005, i.e. 'restaurants with greater than 50 seats'.
Action: DW to be added to the committee distribution list.
2. Distribution of HACCP for Butchers Booklet
Agreed: The booklet should be distributed either by:
• EHOs themselves (for this option members need to supply FSAI with the numbers required by each office) or
• by FSAI (for this option members need to send butchers' names and addresses to FSAI)
Agreed: It was agreed to give priority to distribution to the target group, i.e. high-risk butchers. Once all the target premises have received the booklet it can then be given to medium-risk butchers, i.e. serving raw meat only.
Noted: JM noted that FSAI has also asked EHOs to complete a questionnaire regarding beef on the bone. It would be ideal if the booklets could be distributed at the same time as the questionnaire is being completed.
3. Butchers - Issues arising
Noted: AD noted that HACCP training remains an issue. MK suggested that a basic training catering course could be tailored to be an education package for butchers. There followed a short discussion on the suitability of various training packs on offer. AD noted that in the Meath area a course tailored for butchers had been developed in conjunction with the National Food Centre.
Action: LOC to get details of this course and distribute to the Committee.
4. Hospitals & Nursing Homes - Final assessment
Action: All members who have not yet done so should submit their data to LOC.
5. Multiples' Centrally Located HACCP plans
There was a discussion on the need for emphasis on local ownership of and understanding of the HACCP / food safety management system. RP stated that while Hazard Analysis and Verification could be referred to a Head Office consultant, ensuring control at CCPs definitely could not. AD also stated that this was a consistency issue - EHOs should be expecting the same level of compliance from an individually owned business as a business which was part of a chain of stores.
Agreed: To consult with EHOs on the ground on this issue before arranging a discussion with industry representatives.
Action: LOC to circulate a synopsis of the discussion to assist members in consulting with their colleagues.
6. Review/Extension of HACCP Strategy
Noted: The 3 year term of the National HACCP Strategy comes to an end in Dec 2004.
Agreed: It was agreed that the strategy itself should be reviewed and that PEHOs should be invited to nominate a new steering committee.
Action: LOC to email PEHOs with a summary of work to date, the workplan for 2005 and to invite them to nomination members.
7. FSAI Update
None
8. Health Board Update
None
9. AOB
Agreed: It was agreed that BC would circulate amended minutes on 15 th November.
10. Meeting Dates for 2005
Action: BC to email members with possible meeting dates.
Last reviewed: 11/5/2011