Vol. 519 No. 4
8 Mr. Moloney asked the Minister for Agriculture, Food and Rural Development the plans, if any, he has to develop a nationally accredited industry training system for the food industry which would be benchmarked to best international standards; and if he will make a statement on the matter. [13751/00]
The Agri-Food 2010 Committee has recommended the establishment of a nationally accredited food industry training system benchmarked to the best international practice. The recommendation is currently being examined in line with the procedure for consideration of the committee's report.
My aim is to provide a comprehensive response to the findings and recommendations of the report and, to that end, I have commenced a process of consultations with all relevant interests to ascertain their views on the report's recommendations. I have also established a working group comprising senior officials in my Department which, in addition to considering the report, will draw up a timetable for implementation of relevant recommendations. I expect the process to be completed in June.
The training needs of the food industry were recognised in the national development plan. The importance of training in the context of issues such as food safety and productivity was highlighted and an indicative funding provision of £31 million was made. In drawing up the detailed arrangements for the allocation of that funding, I will ensure that due account is taken of whatever conclusions emerge from the examination of the Agri-Food 2010 Committee report.
In light of a number of recent serious outbreaks of food poisoning in addition to the many individual cases of food poisoning which are not reported, is the Minister happy that an adequate training programme is in place which takes account of those serious outbreaks in terms of the delivery of courses and also the employment of technical personnel in the food industry?
I am not entirely happy with the current position and I established a group which, I understand, will report to me next week or, at latest, the following week. This group which is chaired by Mr. Donal Creedon, the former Secretary General of the Department, deals with the training needs of the industry. When I visit plants, I am always impressed when I am introduced to a person with responsibility for quality, hygiene and the HACCP and other control systems with regard to food processing activity. It is essential to have proper hygiene and quality standards, particularly nowadays because people are eating outside the domestic environment more often.
I am progressing programmes to ensure there is proper training for individuals working in the food industry. I favour the establishment of a nationally accredited scheme so that people receive certificates at the end of training programmes in which they have participated. This is most important.
Recently Dr. Patrick Wall of the Food Safety Authority appeared to indicate that while there had been reasonable progress on the issues the Minister mentioned, there is a huge problem regarding the mishandling of food in the home. His view is that a great deal of food poisoning arises because people do not understand how food should be handled at home. Is there an overarching committee involving the Department of Health and Children, the health boards and the Department of Agriculture, Food and Rural Development? Is it carrying out any investigations because this matter involves food, safety and health?
Given that many non-nationals are now working in the food industry, are any plans in place to ensure there is training in a number of different languages? This matter is hugely important.
I hope the deterioration of standards in the home has nothing to do with the greater participation of males in the kitchen in these enlightened days. However, on a serious note, the Food Safety Authority of Ireland was established. Dr. Wall is the chief executive and he is doing a very good job in highlighting these matters. He is giving good advice to people in relation to food generally.
Food is an ideal host for bacterial spoilage and people can get food poisoning easily if there is any slippage in standards. In the home, if cooked and uncooked food is not kept in separate compartments in the fridge, contamination can easily take place. Training should start in primary schools to ensure people have an appreciation of the damage bacterial spoilage can cause. People in food establishments can easily put down or drop a piece of equipment on a table or on the floor and then pick it up and start working again without realising that cross-contamination has taken place.
Training and an appreciation of micro-organisms which can cause problems is vital. I take Deputy Upton's point that this training must be carried out in various languages. In a food plant I visited recently, almost one third of the workers were non-nationals. It is difficult to get staff for food establishments at present.
