Minutes of HACCP Steering Committee Meeting September 2004
DATE: 9th September, 2004
TIME: 11.00am
LOCATION: FSAI Boardroom
ATTENDEES:
Lisa O'Connor (LOC) [CHAIR]
Wayne Anderson, FSAI (WA)
Anne Marie Kierans, FSAI (AMK)
Dorothy Guina-Dornan, FSAI (DGD)
John Moynihan, SHB (JMn)
Al Donnelly, NEHB (AD)
Ray Parle, SEHB (RP)
Marie Gillooly, WHB (MGy)
Damien Woods, WHB (DW)
Marie Greene, MHB (MG)
Gwen Neary, ECAHB (GN)
Lorcan O'Brien, MWHB (LOB)
Noel Donnelly, NAHB (ND)
Rita O'Grady, NWHB (ROG)
John Molloy, Associated Craft Butchers of Ireland (JM)
SECRETARY:
Bernadette Colley (BC)
APOLOGIES:
Anne-Marie Part, SWAHB (A-MP)
Siobhan McEvoy, DoHC (SMcE)
Teresa McCusker, DoHC (TMcC)
Richard Fitzgerald, MWHB, (RF)
AGENDA ITEMS
1. Minutes and Matters Arising
Lorcan O'Brien attended on behalf of Richard Fitzgerald who sent his apologies. Minutes of previous meeting of 8 th June, 2004 agreed and signed.
2. HACCP for Butchers Booklet
As a member of the subgroup responsible for the tabled draft booklet for butchers John Molloy (Associated Craft Butchers of Ireland) attended the meeting for the discussion on this agenda item. This document was generally very well received.
Action: AMK to provide text outlining the need for food handlers to be able to demonstrate they have been trained.
Agreed: To qualify that the critical limit for cooking was 75°C or equivalent (e.g. =70 o C for 2 min))
Agreed: To add footnote explaining that butchers involved in supplying other businesses must adhere to the temperatures outlined in the relevant product specific legislation.
Action: LOC and WA to come up with an appropriate critical limit, monitoring and corrective action for storage of deli foods.
Action: Members to circulate current draft to colleagues. Deadline for comment Friday 17 th September .
3. Butchers - Baseline Assessment
Draft baseline assessment for 865 premises was circulated.
Agreed: Baseline assessment to be circulated once all completed forms are received.
4. Hotels - Final assessment
Noted: The final results will be published on FSAI website, in the newsletter and relevant trade publications.
Noted: LOC noted that the HACCP Strategy will end in December 2004 and that this committee will have to formally decide whether to extend it. There was a positive response to continuing the strategy.
Agreed: Extension of strategy to be tabled at the next meeting.
5. Restaurant Categorisation
Agreed: Registered restaurants with greater than 50 seats, will be the next group to be targeted under the HACCP strategy. The fact that the term 'registered' is used, means premises such as large factory canteens, which are not registered, are excluded.
Agreed: A small working group will look at the existing document, HACCP for caterers, and adapt it where necessary for the restaurant target group. Gwen Neary and Noel Donnelly agreed to participate in working group.
6. Hospitals and Nursing Homes
Noted: Deadline for return of final assessment is 31 st October.
7. Multiples' centrally located HACCP plans
LOC explained that the Health Board Consistency working group had received comments from retail and catering businesses in relation to HACCP. The working group felt it was more appropriate for this to be dealt with under the HACCP Steering Committee. The written comments were discussed and members gave their initial reaction.
Action: LOC to summarise the discussion and circulate to assist local consultation.
8. FSAI Update
Noted: A typographical error was found on p.10 of Guidance Note 11.
Agreed: To use a sticky label to correct the text and recall the small number of copies already distributed.
Noted: WA updated the group on discussions with FSA Northern Ireland regarding access to the guide for caters. FSA are currently negotiating licensing rights with the EHO group who developed the guide. Once that is finalized FSAI will negotiate directly with FSA.
9. AOB
Noted: JM queried the difference between GN 1 and GN 11. DGD explained that the purpose of GN 1 is to provide a consistent approach to conducting food safety inspections. HACCP is mentioned in GN1 but GN11 is where consistency in interpreting compliance specifically with HACCP is outlined.
Agreed: Date of next meeting changed to Friday 12 th November.
Last reviewed: 11/5/2011