Food Safety Authority of Ireland

Contact: Dr Patrick Wall, Chief Executive

Introduction

The Authority takes the view that any strategy for the development of Irish agriculture and food over the next decade, must be underpinned by a robust food safety regime. We therefore welcome the opportunity of making a submission to the Committee on this occasion.

Background

The FSAI was set up against the background of growing consumer anxiety, in Ireland and abroad, about food safety issues. Worldwide, the succession of high-profile food scares and outbreaks of foodborne disease has damaged consumer confidence in the safety of food. Issues fueling consumer concerns include BSE, E-Coli 0157, Salmonella, therapeutic residues in food, illegal growth promoters and, more recently, contamination of animal feed. The consumer is no longer concerned solely about the safety and quality of the food products in the shopping trolley. Production methods, particularly intensive farming systems, genetic modification, animal welfare, environmental and ethical issues are now also the focus of consumer attention.

For Ireland, the stakes are particularly high. Food production and tourism are major elements in the economy, and both depend crucially on favourable international perception of the safety of Irish food. In 1997, Irish food output was valued at £10 billion, and 40,000 people were employed in the food sector.

Therefore in addition to the issue of the health and lives of its own citizens, Ireland has a vital economic interest in becoming a centre of excellence in food safety. The EU farm Commissioner, Mr Franz Fischler recently called for the establishment of a European food safety agency, modeled on the European agency for medicines licensing. It is interesting to note that this same model was used in establishing the FSAI.

The FSAI Act, 1998

Under Section 11, the Act requires the FSAI to take all reasonable steps to ensure that food produced or marketed in the State meets the highest standards of food safety and hygiene reasonably available. In particular, the Authority must ensure that food complies with the appropriate food legislation and generally recognised standards of good practice.

Under section 12 of the Act, the Authority is also required to foster the development of a food safety culture throughout the food chain. In particular, its mission is to bring about acceptance amongst all sectors involved in the production and marketing of food that primary responsibility for the safety and suitability of food for human consumption is borne by those sectors. In endeavouring to promote higher standards the Authority is obliged to consult representatives of consumers, producers, and all others involved in food chain.

A number of provisions in the Act facilitate the Authority in the consultation process. Under section 13 there is provision for the development of food safety assurance schemes for the protection of consumer interests. It is envisaged that the Authority will develop such schemes in conjunction with the representatives of particular food business groups or organisations. The Authority shall prepare guidelines to be observed in the establishment such schemes and shall monitor their implementation.

In addition to the Authority's governing board, and its scientific committee, section 14 of the Act provides for the setting up of a consultative council of 24 members, which shall be broadly based and representative. It is intended that this consultative council will provide a very useful forum in which to progress the consultation process.

In the medium-term, under Part IV of the Act, the Authority will enforce its food safety standards through service contracts, which have now been agreed with those state agencies currently involved in the provision of food control services.

The FSAI Core Values.

In converting the provisions of the FSAI Act into a business strategy, the Authority will be driven by a set of core values. Consumer primacy is of key concern to us. No vested interest groups can be permitted to influence the food safety agenda, where such influence is not congruent with the interests of the consumer. We are charged to act with independence in ensuring that food meets the highest standards of hygiene and safety reasonably available. We must also ensure that the strictest scientific rigour is brought to bear on our research, inspection, and surveillance, and in the advice we give. We must work in consultation and partnership with all the stakeholders involved, and we must maintain total transparency and openness in the conduct of our work.

Policing v Promotion

The FSAI Act, together with the body of existing primary and secondary legislation, provides the basis for policing and enforcing food safety policies. While enforcement is a key role for the Authority and its official agencies, it alone will not deliver a food safety culture. If we are to drive forward the food safety agenda successfully, we most promote food safety at every point in the food chain.

Given the propensity for food safety issues to become public panics, there is a real need for public awareness programmes that put the risks into context. Where the problem is real the public needs to be protected and informed. Where the risks are perceived the full facts need to be presented so that consumers can make informed choices.

Recommendations to the committee

We recommend that the committee, in developing its strategy, have regard to the following objectives:

• Ireland should be to the forefront of food safety and consumer protection, and should become a model for other member States.
• The promotional work of Bord Bia, the Irish Dairy Board and top companies in marketing Ireland as the “Food Island of Europe” needs to be underpinned by robust food safety and quality initiatives.
• Clear, honest labeling should be the norm, in order to inform consumer purchasing decisions.
• Efficient detection, surveillance and control systems for the relevant pathogens in food animals and poultry must be developed and implemented to ensure consumers’ health is adequately protected. Modern efficient laboratory facilities for the detection of pathogens, agrochemicals and other contaminants (e.g. dioxin) should be made available. These laboratories should be accredited to recognised standards.
• Food safety components of quality assurance schemes should be developed by representatives of industry with the advice and co-operation of the FSAI. These schemes need to cover the entire food chain from the production of animal feed to the point of sale to the consumer.
• The exemplars in the Irish Agri-food business have demonstrated that they can achieve standards far in excess of the legal requirements. These should be the benchmarks for the Irish food industry.
• The production of safe food is everybody’s business and food safety must become integrated into all aspects of food production from farms to the point of sale.
• Primary producers, processors and the supermarkets must accept a shared responsibility to produce safe food. To succeed, this must be developed on a partnership based on honesty and trust and a fair price for a premium product.
• Food safety education and training is a key strategy in the prevention of foodborne illness. Appropriate education and training schemes for food workers should be developed. Furthermore, food suppliers have a duty to ensure, in as far as possible, is that end users are suitably advised on safe product use.
• The debate on food safety is increasingly characterised by an adversarial approach by interest groups. Producers and suppliers most do what they can to ensure that the consumer is adequately informed. We recommend transparency in the assessment, management and communication of risk. Indeed we view that this approach as an economic imperative.
• The protection of consumers’ health and addressing consumer concerns must be paramount in all decisions relating to the production and marketing of food.

Finally, I would like to thank the Committee for the opportunity to make this submission, and would be very happy to provide any additional information or briefing that the Committee may require.

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