Written Answers - Food Safety.
Kathleen Lynch
Question:
35
Kathleen Lynch
asked the
Minister for Health
the number of cases in each of the years from 1991 to 1996 in which proceedings under the Food Hygiene Regulations, 1950-1989, have been initiated; the average fine imposed in each of these years; the proposals, if any, he has to improve compliance with the regulations; and if he will make a statement on the matter.
[12136/97]
Limerick East): As the Deputy is aware, the Food Hygiene Regulations 1950-89 are implemented throughout the country on a day-to-day basis by the eight health boards. The following table, which has been drawn up on the basis of information which I have received from the eight health boards, shows the number of prosecutions taken under the food hygiene regulations in each of the years from 1991 to 1996 and the approximate average fine imposed in those cases:
|
1991
|
1992
|
1993
|
1994
|
1995
|
1996
|
|
Total cases
|
250
|
243
|
167
|
134
|
140
|
74
|
|
Average fine (approx.)
|
£140
|
£330
|
£425
|
£245
|
£360
|
£1,200
|
It is my intention to replace the existing Food Hygiene Regulations 1950-89 with a single statutory instrument which will also transpose into Irish law the provision of EU Directive 93/43 on the Hygiene of Foodstuffs. To this end, my Department has been involved in extensive consultation with both the food industry and the enforcement agencies, and the preparation of the new Food Hygiene Regulations is now at a very advanced stage.
In the meantime, however, I assure the Deputy that my Department is already actively promoting the principles and practices contained in the EU Directive. A fundamental element of the Directive is the promotion of the system of HACCP (Hazard Analysis and Critical Control Points) under which the operator of a food business is required to identify any step in his activities which is critical to ensuring food safety and to make sure that adequate safety procedures are identified, implemented, maintained and reviewed.
Funding has been provided by my Department to the health boards to enable enforcement officials to undertake training in HACCP; most officials at local level have now been given formal training. The National Food Centre is providing training courses for industry to enable businesses to install HACCP systems and National Hygiene Partnership, with which the Department of Health is associated, has developed a number of initiatives in food hygiene training for those employed in industry including a course, supported by my Department, which is based around the Directive.
Directive 93/43 requires the member states to encourage the development of guides to good hygiene practice which may be used voluntarily by food businesses as a guide to compliance with the provisions of the Directive. My Department has been very active in encouraging industry to become involved in the preparation of guides to good hygiene practice which are specific to different sectors of the food industry and has also sought the services of the National Standards Authority of Ireland. To date three sectoral guides have been completed in respect of the catering, beverage and food processing sectors of the food industry. Two more guides — for the retail/wholesale sector and for food processors working from the domestic kitchen — are close to completion, and a further guide for Irish country markets is being prepared.
Finally, I wish to draw the Deputy's attention to the new Food Safety Authority of Ireland which has been established on an informal basis, pending the early enactment of legislation. The function of the new Authority will be to ensure that the highest standards of food safety and hygiene are observed and that food controls are properly enforced by the various State agencies. As part of its work, the new Authority will carry out audits to assess the effectiveness of the systems operated by the various official agencies engaged in the enforcement of food safety requirements and will publish reports of such audits and inspections. My proposals for the Food Safety Authority of Ireland will give the consumer an independent and powerful body dedicated to ensuring compliance with the very best food safety and hygiene standards.
