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Food Control — the way ahead
COklMENT Food Control - the way ahead John Selwyn Gummer welcomes the new journal and gives the UK Government’s perspective on food control FOOD CONTROL is a welcome addition to the current collection of international food science and technology journals. It fills an important gap that exists in the current coverage of food issues and will complement the existing range of scientific journals. I am particularly happy to see the proposed broad coverage, as food control embraces many areas of importance throughout the food chain from farmers to consumers via retailers or caterers and includes the development of regulations and their enforcement. Consumers expect their food to be wholesome and nutritious and it is vital that they have confidence that the food they buy and eat is safe. If their confidence is shaken it can have serious consequences for all stages of the food chain. That is why it was of vital importance for the new UK Food Safety Directorate to take such rapid and wideranging action over the recent discovery that feed contaminated with lead had found its way into the UK.
The UK Government recognizes the importance of food safety and the need for controls during food production. Legislation lays down both general and specific controls which include hygiene standards, permitted food additives such as artificial sweeteners and preservatives and limits for chemical contaminants, for example pesticides and lead. Legislation has to be based on well founded scientific and expert advice which is supported by programmes of research, monitoring and surveillance. Regulations are continuously reviewed so that they keep abreast of scientific developments and changes in consumer requirements. The food safety laws are being strengthened and updated as announced in July of this year when the white paper ‘Food Safety - Protecting the Consumer’ was published. Food control starts with the production of raw foods. The use of agrochemicals is assessed for safety and efficacy, pests which carry diseases in animals and farmed food are controlled and certain fishing grounds cannot be used for fish for human consumption. Food processors require the quality of raw food materials to be consistent within well defined and specified ranges. John Selwyn Gummer is Minister of Agriculture. Fisheries and Food. HM Government, UK
0956-7135/90/010009-02
Within the UK we enjoy a sufficiency of food which, accompanied by greater wealth, leads consumers to demand greater safety, better quality, greater variety and foods that fit into a healthy and balanced diet. General legislation applies to all food products to ensure that food produced for sale is safe, of the nature and substance and quality demanded, fit for human consumption and not misleadingly labelled or presented. Specific legislation has been made for certain ingredients of food products, for example the use of most classes of food additives are strictly controlled. With the exception of flavourings, only additives that have been evaluated by UK Government expert committees are permitted for use in foods for sale in the UK. Furthermore, additive manufacturers and food processors have to make a case of need for new food additives. The criteria for need include consumer considerations as well as those of industry. The Food Advisory Committee (FAC) considers the case and if there is an established need for the new additive its safety is examined. The FAC seeks the advice of, amongst others, the independent Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment (COT). From the available evidence and after considering the COT advice, the FAC will make a recommenda-
$03.00 @ 1990 Butterworth 8 Co. (Publishers) Ltd
tion to Ministers on the use of the product. It will clearly state the conditions under which the product may be used and the foods in which it may be used. UK legislation includes specific compositional standards for a few foods but for the majority of foods there are no specific regulations of this type. Foods are, however, required to be adequately and informatively labelled so that consumers can decide which foods to buy from the wide choice available to them. I believe that this system encourages innovation by the food industry leading to an even greater variey of food products on the market. New food products may be novel combinations of established ingredients or developed through new processing techniques. These may be completely new techniques or established techniques applied to different foods. Whatever procedure is used for new foods, processors need to evaluate the techniques fully and identify the critical points in the process where exposure to contamination by chemicals or micro-organisms may occur or where conditions exist under which micro-organisms may grow. The necessary controls and check procedures then need to be developed. Increasingly sophisticated sensors are appearing which assist the management of food production and UK Government research has contributed to the development of suitable sensing systems for use in the food industry. Developments in genetic manipulation may contribute to the more rapid production of raw foods for specific purposes. The application of molecular biology is a rapidly changing science and offers many potential applications in food production and processing. The genetic modification of micro-organisms, plants or animals can accelerate the expression of desirable characteristics or the suppression of undesirable ones. Yeasts are being genetically modified to improve the efficiency of the baking and brewing processes. They offer the prospect of improved and more efficient food production. As products from many such techniques may be on 9
Comment
sale in the future, consumers require assurance that the products of these new processes are safe. The Advisory Committee on Novel Foods and Processes (ACNFP), which is an independent expert committee established by the Ministry of Agriculture, Fisheries and Food and the Department of Health, operates a voluntary scheme to assess the safety and nutritional status of new foods and new techniques. The Committee also provides advice on the use of products from sources not normally considered as human food. I am particularly pleased that manufacturers of new foods are seeking the advice of the ACNFP before marketing their new products. Food irradiation is an example of a new process which offers the potential to reduce microbial dangers from some foods and reduce the rate of product decay thus increasing product life. The Advisory Committee on Irradiated and Novel the forerunner of the Foods, ACNFP, concluded from the available studies and experience that food irradiation, correctly applied, would provide a suitable and efficacious preservation treatment. The UK Government has proposed a control framework to ensure that the process can be permitted for some foods on general sale. One initial use may be for the disinfection of herbs and spices. Consumers expect the food they buy to be of consistent and high quality and all those involved in the food chain have a responsibility for maintaining food quality. Effective quality control is needed if a processor is to maintain consumer confidence and his share of the product market. Unfortunately, the contamination of foods by micromade organisms has frequently headline news during the last year. Food processors and retailers need to be constantly alert to the dangers of microbial contamination. The UK Government has set up an independent committee to advise on the microbiological safety of food under the chairmanship of Sir Mark Richmond. This Committee is to look at questions relating to the increasing incidence of food borne microbiological illnesses and to report to the UK Government with recommendations. It is expected that the Committee will complete its work during 1990 and 10
will report to the UK Government with firm recommendations. Throughout food processing and food handling, hygienic practices must always be observed. Food factories need to be appropriately designed so that they are easy to keep clean. The machinery needs to be easy to maintain and clean to prevent contamination of foods. The layout of the factory should be logical so that the processes flow smoothly, and raw and cooked foods are kept separate. Awareness of these principles is particularly important as food processing becomes increasingly automated. The UK food and drink industry provides employment for three million people. It is essential that the staff are properly trained and made aware of the importance of good hygienic practices. The Food Bill provides power to develop regulations which will lay down the nature of the training to be given in food hygiene, which may vary in different groups of food handlers. The UK Government has consulted on revised Food Hygiene Regulations which strengthen hygiene requirements. Once a product has been successfully developed and produced it has to be distributed to the point of sale. Good hygiene standards are not only critical during the production process but must also be maintained through all stages of distribution and storage until retail sale. Frozen and chilled foods need to be transported and stored at the correct temperatures to prevent deterioration. The proposals lay down detailed conditions for the transport and storage of certain foods within the UK, while the ATP agreement sets standards for vehicles used for international transport of food and defines maximum temperatures for chilled and frozen foods during international transport. Contamination of items in the food chain by chemicals and radionuclides are also of concern to the Government. New and rapid methods of analysis have made it possible to detect various food contaminants, in some cases at extremely low levels of concentration. The levels of various contaminants are monitored through the UK Government food surveillance programme and, if necessary, statutory limits are set for residues. It is equally important that food packag-
ing materials should not be a potential source of food contamination. The Government food surveillance and research has been successful in identifying ways of reducing migration of food packaging components into foods. The industry has cooperated with the UK Government to reduce the migration of plasticisers from PVC clingfilm. Good manufacturing practice (GMP) is an essential part of food control. Excellent guidance on GMP has been developed by the Institute of Food Science and Technology which, when followed, will help to ensure the provision of a safe food supply. Good enforcement of food legislation is also necessary for the maintenance of a safe food supply. In the UK, enforcement of food legislation is the responsibility of local authorities. Enforcement officers not only check that food on retail sale complies with the appropriate food legislation but they also inspect food premises, such as restaurants, to ensure compliance with hygiene requirements. Enforcement officers also have an important role in advising on and discussing food processing and handling with industry in order to ensure high standards. Primary food legislation is now being amended. Proposed new measures include tighter controls on unfit food which will permit certain enforcement powers to apply to the possession of unwholesome or unsound food for sale as well as for sale itself. The new enforcement powers will be extended to food processing factories. It is intended that a system of registration for all food premises will assist local authorities in their enforcement responsibilities. Additionally, regulations may lay down the nature of training to be given to those involved in food handling. We are living in a challenging era with many new products coming to the market place amid encouraging signs of a move to healthier eating. Developments in food production methods must be matched by the highest possible standards of safety and quality. This must be a joint commitment by everyone involved at every stage of the food chain from ‘farm to fork’. I am confident that the new journal FOOD CONTROL will play a significant role in helping everyone to keep abreast of developments. Food Control - January 1990
The UK Government recognizes the importance of food safety and the need for controls during food production. Legislation lays down both general and specific controls which include hygiene standards, permitted food additives such as artificial sweeteners and preservatives and limits for chemical contaminants, for example pesticides and lead. Legislation has to be based on well founded scientific and expert advice which is supported by programmes of research, monitoring and surveillance. Regulations are continuously reviewed so that they keep abreast of scientific developments and changes in consumer requirements. The food safety laws are being strengthened and updated as announced in July of this year when the white paper ‘Food Safety - Protecting the Consumer’ was published. Food control starts with the production of raw foods. The use of agrochemicals is assessed for safety and efficacy, pests which carry diseases in animals and farmed food are controlled and certain fishing grounds cannot be used for fish for human consumption. Food processors require the quality of raw food materials to be consistent within well defined and specified ranges. John Selwyn Gummer is Minister of Agriculture. Fisheries and Food. HM Government, UK
0956-7135/90/010009-02
Within the UK we enjoy a sufficiency of food which, accompanied by greater wealth, leads consumers to demand greater safety, better quality, greater variety and foods that fit into a healthy and balanced diet. General legislation applies to all food products to ensure that food produced for sale is safe, of the nature and substance and quality demanded, fit for human consumption and not misleadingly labelled or presented. Specific legislation has been made for certain ingredients of food products, for example the use of most classes of food additives are strictly controlled. With the exception of flavourings, only additives that have been evaluated by UK Government expert committees are permitted for use in foods for sale in the UK. Furthermore, additive manufacturers and food processors have to make a case of need for new food additives. The criteria for need include consumer considerations as well as those of industry. The Food Advisory Committee (FAC) considers the case and if there is an established need for the new additive its safety is examined. The FAC seeks the advice of, amongst others, the independent Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment (COT). From the available evidence and after considering the COT advice, the FAC will make a recommenda-
$03.00 @ 1990 Butterworth 8 Co. (Publishers) Ltd
tion to Ministers on the use of the product. It will clearly state the conditions under which the product may be used and the foods in which it may be used. UK legislation includes specific compositional standards for a few foods but for the majority of foods there are no specific regulations of this type. Foods are, however, required to be adequately and informatively labelled so that consumers can decide which foods to buy from the wide choice available to them. I believe that this system encourages innovation by the food industry leading to an even greater variey of food products on the market. New food products may be novel combinations of established ingredients or developed through new processing techniques. These may be completely new techniques or established techniques applied to different foods. Whatever procedure is used for new foods, processors need to evaluate the techniques fully and identify the critical points in the process where exposure to contamination by chemicals or micro-organisms may occur or where conditions exist under which micro-organisms may grow. The necessary controls and check procedures then need to be developed. Increasingly sophisticated sensors are appearing which assist the management of food production and UK Government research has contributed to the development of suitable sensing systems for use in the food industry. Developments in genetic manipulation may contribute to the more rapid production of raw foods for specific purposes. The application of molecular biology is a rapidly changing science and offers many potential applications in food production and processing. The genetic modification of micro-organisms, plants or animals can accelerate the expression of desirable characteristics or the suppression of undesirable ones. Yeasts are being genetically modified to improve the efficiency of the baking and brewing processes. They offer the prospect of improved and more efficient food production. As products from many such techniques may be on 9
Comment
sale in the future, consumers require assurance that the products of these new processes are safe. The Advisory Committee on Novel Foods and Processes (ACNFP), which is an independent expert committee established by the Ministry of Agriculture, Fisheries and Food and the Department of Health, operates a voluntary scheme to assess the safety and nutritional status of new foods and new techniques. The Committee also provides advice on the use of products from sources not normally considered as human food. I am particularly pleased that manufacturers of new foods are seeking the advice of the ACNFP before marketing their new products. Food irradiation is an example of a new process which offers the potential to reduce microbial dangers from some foods and reduce the rate of product decay thus increasing product life. The Advisory Committee on Irradiated and Novel the forerunner of the Foods, ACNFP, concluded from the available studies and experience that food irradiation, correctly applied, would provide a suitable and efficacious preservation treatment. The UK Government has proposed a control framework to ensure that the process can be permitted for some foods on general sale. One initial use may be for the disinfection of herbs and spices. Consumers expect the food they buy to be of consistent and high quality and all those involved in the food chain have a responsibility for maintaining food quality. Effective quality control is needed if a processor is to maintain consumer confidence and his share of the product market. Unfortunately, the contamination of foods by micromade organisms has frequently headline news during the last year. Food processors and retailers need to be constantly alert to the dangers of microbial contamination. The UK Government has set up an independent committee to advise on the microbiological safety of food under the chairmanship of Sir Mark Richmond. This Committee is to look at questions relating to the increasing incidence of food borne microbiological illnesses and to report to the UK Government with recommendations. It is expected that the Committee will complete its work during 1990 and 10
will report to the UK Government with firm recommendations. Throughout food processing and food handling, hygienic practices must always be observed. Food factories need to be appropriately designed so that they are easy to keep clean. The machinery needs to be easy to maintain and clean to prevent contamination of foods. The layout of the factory should be logical so that the processes flow smoothly, and raw and cooked foods are kept separate. Awareness of these principles is particularly important as food processing becomes increasingly automated. The UK food and drink industry provides employment for three million people. It is essential that the staff are properly trained and made aware of the importance of good hygienic practices. The Food Bill provides power to develop regulations which will lay down the nature of the training to be given in food hygiene, which may vary in different groups of food handlers. The UK Government has consulted on revised Food Hygiene Regulations which strengthen hygiene requirements. Once a product has been successfully developed and produced it has to be distributed to the point of sale. Good hygiene standards are not only critical during the production process but must also be maintained through all stages of distribution and storage until retail sale. Frozen and chilled foods need to be transported and stored at the correct temperatures to prevent deterioration. The proposals lay down detailed conditions for the transport and storage of certain foods within the UK, while the ATP agreement sets standards for vehicles used for international transport of food and defines maximum temperatures for chilled and frozen foods during international transport. Contamination of items in the food chain by chemicals and radionuclides are also of concern to the Government. New and rapid methods of analysis have made it possible to detect various food contaminants, in some cases at extremely low levels of concentration. The levels of various contaminants are monitored through the UK Government food surveillance programme and, if necessary, statutory limits are set for residues. It is equally important that food packag-
ing materials should not be a potential source of food contamination. The Government food surveillance and research has been successful in identifying ways of reducing migration of food packaging components into foods. The industry has cooperated with the UK Government to reduce the migration of plasticisers from PVC clingfilm. Good manufacturing practice (GMP) is an essential part of food control. Excellent guidance on GMP has been developed by the Institute of Food Science and Technology which, when followed, will help to ensure the provision of a safe food supply. Good enforcement of food legislation is also necessary for the maintenance of a safe food supply. In the UK, enforcement of food legislation is the responsibility of local authorities. Enforcement officers not only check that food on retail sale complies with the appropriate food legislation but they also inspect food premises, such as restaurants, to ensure compliance with hygiene requirements. Enforcement officers also have an important role in advising on and discussing food processing and handling with industry in order to ensure high standards. Primary food legislation is now being amended. Proposed new measures include tighter controls on unfit food which will permit certain enforcement powers to apply to the possession of unwholesome or unsound food for sale as well as for sale itself. The new enforcement powers will be extended to food processing factories. It is intended that a system of registration for all food premises will assist local authorities in their enforcement responsibilities. Additionally, regulations may lay down the nature of training to be given to those involved in food handling. We are living in a challenging era with many new products coming to the market place amid encouraging signs of a move to healthier eating. Developments in food production methods must be matched by the highest possible standards of safety and quality. This must be a joint commitment by everyone involved at every stage of the food chain from ‘farm to fork’. I am confident that the new journal FOOD CONTROL will play a significant role in helping everyone to keep abreast of developments. Food Control - January 1990