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issue 54
SOFhT
CELEBRATES
30Th
ANNIVERSARY
FOOD FRAUD hOw NOT TO BE A pRImARY AUThORITY
Towards a national ROgUE RESTAURANT Question and answers
approach Taking a preventative approach about the new scheme
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1. No sanitiser treatment [control] 2. Leading brand antibacterial hand hygiene gel
[alcohol + triclosan]
3. Hospital sanitiser [70% alcohol] 4. Byocare hand sanitising mousse
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Raising Hygiene,
Lowering Operating Costs
CONTeNTs
THOugHTs FROm 18
THe ediTOR
I hope that you will enjoy our third
6 10
electronic SOFHT Focus. In this edition,
we have a range of articles, covering food
fraud, current legislation requirements
and the second part of ‘How not to be a
rogue restaurant’.
We also have two articles from SOFHT
members outlining recent technological
advances relating to food hygiene and
quality. We are always keen to hear
from members – both individual and
companies – and are pleased to publish
information on matters relating to their
section of the industry.
Throughout the edition, you can also
catch up with the ongoing activities
organised by the Society, which is run
coNTENTs
by a voluntary board of directors from
the food industry. Find out about the
e-learning courses, the new SOFHT IssuE 54
certification system, the annual lunch and
the highly successful breakfast clubs.
News 4-5 Rogue restaurants 14-15
As the society celebrates 30 years of
supporting the food industry in matters New directors welcomed n Message Part two looks at how not to become
relating to food hygiene and technology, I from the Chairman n Competition n a rogue restaurant, focusing on areas
hope that you will join me in offering all SOFHT certification n New members such as cloths, stock rotation, pest
best wishes over the next 30 to come! n Events control, personal hygiene, training and
ian Booth temperature control
Food fraud 6
editor: Ian Booth Ian Thomas on the history of food industry news 17
deputy editor: Angom ocan adulteration and misrepresentation Food chief criticises migrant worker
sOFHT Operations director: su Werran decision n BCPC challenges POST
Advertising: contact the sofHT office Primary authorities 10-11 guidance n Compressed air filtration
Published by: n Morrison is new Yorks Agricultural
The society of food Hygiene and Technology Q&A on the new scheme, which is
The Granary, Middleton House farm part of the Better Regulation Agenda president n Exosect appointment
Tamworth, staffs B78 2BD
Tel: 01827 872500
fax: 01827 875800
Biocote 12 Humber institute 18-19
Email: admin@sofht.co.uk
www.sofht.co.uk The Cells Alive System keeps frozen
Coating poultry crates to stop bacteria
designed and produced by: food as fresh as possible
cambridge Publishers Ltd
cross-contaminating flocks
275 Newmarket Road
cambridge cB5 8JE
www.cpl.biz The entire contents are protected by copyright and may not be used without prior arrangement.
The views expressed by the authors of articles in sofHT focus do not necessarily represent those of The society. IssN 1477 - 7401
issue 54 sofhtfocus 3
SOFHT NEWS
SOFHT 2009 lecture SPOT THE FLIES!
and luncheon
Count the flies throughout the pages of
SOFHT Focus and win a free place at the
Life After Methyl Bromide 2 event on 23
September at the Holiday Inn, High Wycombe.
The post-methyl bromide pest control world
continues to present significant challenges.
McMeikan, chief executive of Greggs plc, has Some of the more practical alternatives to
agreed to present the SOFHT Lecture entitled conventional fumigation were examined in the
Driving Success in Uncertain Times. Society’s original Life After Methyl Bromide
The lecture will be followed by a reception with seminar. In the second event, this theme will
lunch at 1pm, the presentation of the SOFHT be further developed. Further information is
Awards, and entertainment by Rhod Gilbert, available on page 16.
a stand-up TV and radio comedian. The day’s To enter, simply count the number
proceedings usually finish around 4pm. We are of flies throughout SOHFT Focus and
particularly pleased to receive member company send an email to admin@
sponsorship for the SOFHT Awards from 3M sofht.co.uk by 16
Microbiology, Highfield.co.uk, Musgrave Retailer September.
Partners GB, Rokill, Sainsbury’s and Tate & The Editor’s
Lyle. decision is final
We are also pleased to announce that and the prize is
SOFHT has decided to have a Charity of the as stated.
Year promoted on the day again, and has There is no cash
adopted ACORNS Children’s Hospice. This alternative.
is a charity for life-limited children who are
not expected to reach adulthood and is based
T
in the Midlands close to the SOFHT office. A
SOFHT events calendar
his prestigious event is renowned
for being a professional, worthwhile raffle will be held during the day with a range
and enjoyable day – ideal for inviting of substantial prizes available to the winners, 15 September 2009
customers for both the food-relevant lecture who will be drawn over lunch. SOFHT Breakfast Club – Primary Authorities
SOFHT Conference Room, The Granary, Staffs
and social aspects, but also serving as a
perfect forum for meeting industry colleagues ■ Please note the SOFHT Annual Lecture 23 September 2009
Life After Methyl Bromide 2 – Conference and
and networking. and Luncheon 2007 and 2008 events sold Exhibition
Over the years, the Society’s lecture has out, so we recommend you reserve your Holiday Inn, High Wycombe
gained a reputation for covering highly topical table(s) to avoid disappointment. 26 November 2009
subjects and this year, we know, will be no Email suwerran@sofht.co.uk or call Su SOFHT Lecture, Annual Luncheon and SOFHT
exception. Our high-profile speaker Ken Werran, Operations Director on 01827 872500. Awards 2009
The Landmark Hotel, 222 Marylebone Road,
London
THE LUNCHEON IS KINDLY SPONSORED BY:
The presentation of the SOFHT
Awards and entertainment is
by Rhod Gilbert, a stand-up TV
and radio comedian
MESSAGE FROM Firstly, I would like to take the opportunity to
welcome on board two new directors who were
being a sell-out. Looking forward, the biggest
event in the SOFHT calendar is our annual
YOUR CHAIRMAN elected to the council at the AGM in June 2009, luncheon, which this year is taking place on the
namely Phil Shaw of Rentokil Initial and Fiona 26 November at the Landmark Hotel in London.
Scholes of Exova. I am sure that both Phil and If you have not already reserved your place,
Fiona will bring an excellent mix of knowledge then I encourage you to do so soon, as places
and skill to further develop the society and its are quickly selling. I look forward, as well, to
future. meeting some of you at the annual luncheon in
It is also my pleasure that I was able to November.
announce that the Society achieved a small Finally it gave me great pleasure at this
profit for the year 2008-09, compared with a year’s AGM, to announce the awarding of two
substantial loss in the previous financial year. fellowships, to my fellow director Alan Lacey and
I am also pleased to report that the launch to a long term supporter of the Society, Chris
of our Breakfast Club meetings proved very Turner – congratulations to them both.
successful for our members, with all of them Jonathon Bayne, Chairman
4 SOFHTFOCUS ISSUE 54
SOFHT NEWS
NEW DIRECTORS The SOFHT Breakfast Club
has been developed to be an
opening for an informal
WELCOMED TO SOFHT
networking opportunity and
to provide practical
fact-finding forums, with a
maximum of 24 delegates at
each meeting.
T
The club was designed to fit around those people
he Society is pleased to welcome two as an advisor in the Food Team and now, with who may not have the time in their busy schedule
to attend a full conference but have the desire to
new members to the board of directors 20 years’ experience in the food industry, co-
understand a subject significant in their role or
Fiona Scholes has a degree in food ordinates a team of former trading standards company.
science from The University of Strathclyde officers and food technologists advising the The session will include a breakfast buffet
in Glasgow and started her career working food industry. followed by two expert speakers within the field of
in quality control for a food manufacturer in Phil Shaw has worked in the food service interest, encouraging a discussion environment and
a chance to share experiences or issues with fellow
Paisley. She soon progressed to managing industry for nearly 30 years for Rentokil Initial. delegates.
microbiological and analytical laboratories in The first 18 years were with the pest control The next session, entitled Primary Authorities,
the west coast of Scotland. division in a wide variety will be held on 15 September at the SOFHT
In 1998 Fiona joined Glasgow City Council of roles, Conference Room, The Granary, Staffordshire.
as a food safety officer for the Environmental from service
Health Department where she technician,
obtained customer
the Higher care, biologist,
Certificate in surveyor,
Food Premises sales manger
Inspection – and then
and the Higher on to branch
Certificate in management at
Food Standards three different
Inspection. branches.
Scholes During this
enforced both time he attained
food hygiene and
food standards
many internal qualifications and a BSc in
biology. The remaining 10 years have been
NEW MEMBERS
legislation in spent as MD at Rentokil Initial Foodguard, We are please to welcome the following members
who have joined SOFHT over the last six months.
Glasgow for seven years. During this time she working solely within the food manufacturing
Further information on the company members
also achieved the Advanced Diploma in Food sector, finding solutions to hygiene issues/ is available via the SOFHT website at www.sofht.
Hygiene (for which she won the Highfield problems for several blue chip companies. co.uk/thesociety/companymembers.asp. The aim
Award in 2005) and qualified as a lead Through his role at Rentokil Initial, Shaw is to complete a similar introduction for individual
assessor. has been a member of the Society for around members in future editions.
Scholes joined Bodycote Lawlabs in 2006 20 years. Name Membership
Graham Selleck Premium Individual
Get yourself
Karen Pepper Individual Standard
Dawn Shaw Individual Standard
Karon Masey Individual Standard
Jonathan Blair Individual Standard
Jackie Harris Individual Standard
SOFHT certified
Pauline Bradbeer Individual Standard
Stuart Morgan Individual Standard
Douglas Allan Hough Individual Standard
Browen Phillips Individual Standard
Carole Baugh Individual Standard
Heather McLucas Individual Standard
S
OFHT is launching a web-based food the other main retailers before it is officially Pereira Molerio Individual Standard
safety certification scheme called SOFHT launched. Houghton-Dodd added: “We are trying Stephen Frew Individual Standard
Gafaf Khatri Individual Standard
Certification. The scheme is targeted to get [the Food Standards Agency’s] buy in.”
Phillip Hunt Individual Standard
at small and local suppliers. The scheme has With SOFHT Certification, suppliers complete
Derek Croucher Individual Standard
been developed over the last 18 months. The applications and questionnaires online. Graham Evans Individual Standard
certification is risk-based, and completed Submissions are then reviewed remotely and Christine Beattie Individual Standard
online. risks assessed by qualified food technologists at Amanda Cable Individual Standard
Cert ID has worked with SOFHT to develop Cert ID.
Synergy FTP Ltd Bronze Membership
the system. SOFHT board director Simon All high-risk operations are audited by Cert ID
Foodchain Europe Ltd Bronze Membership
Houghton-Dodd said: “We have presented it to prior to certification, while low-risk operations Fibrisol Service Ltd Bronze Membership
three of the top five retailers and also to a senior will be audited in years two or three of their Trust Water Ltd Bronze Membership
environmental health officer to see whether we submissions being approved. It is expected that The Bread Factory Bronze Membership
had come up with an idea that was practical and approximately 100 to 150 small companies will
Sargents Bakeries Silver Membership
would work.” register for the scheme in the first year, rising to
SOFHT plans to present the scheme to between 400 and 800 over five years.
ISSUE 54 SOFHTFOCUS 5
FeATuRe Food FRAud
The food fraudsters
‘Food fraud’ is not only a consumer rip-off foodstuffs. The adulteration of tea was appealing to children.
prohibited by Acts of 1730 and 1777, Accum was so concerned about the
but can, in extreme cases, cause serious coffee by Acts of 1718 and 1734 and lack of accountability of the perpetrators
bread by Acts of 1758, 1822 and 1836. of food fraud, that he wrote: “The man
illness. ian Thomas considers the history of Despite the passing of these laws, who robs a fellow subject of a few
the problem continued. Difficulties shillings on the highway is sentenced
the adulteration and misrepresentation of encountered by the authorities included to death but he who distributes a slow
food, and different attempts to detect and a lack of investigative resources and poison to the whole community escapes
limited scientific knowledge and powers unpunished.”
stop this activity of detection. In some instances, the taste The work of identifying and reporting
of the adulterated foods was actually on fraudulent activities continued
preferred to that of the genuine article. throughout the 19th century with
This made it difficult to persuade people the efforts of the surgeon and MP
to choose the genuine article. Thomas Wakerley and the physician
C
onsumers are entitled to expect The 19th century saw a significant Arthur Hill Hassall being of notable
that they will not be misled about period in the identification of food significance. Hassall had great success
the nature, quality or origin of adulteration. In his 1820 book A Treatise using a microscope to identify foreign
the foodstuffs they purchase. Food on Adulterations of Food and Culinary objects, such as chicory in coffee – and
business operators and the regulatory Poisons, the German chemist Frederick he undertook chemical tests, which
authorities have a duty to ensure that this Accum detailed the adulteration of identified copper salts in bottled fruits
expectation is met. foodstuffs – which, although fraudulent, and pickles.
What, then, is food fraud? A useful was not particularly dangerous. This early work established that
definition has been coined by the UK He also wrote about the highly adulteration was the norm and, as public
Food Fraud Task Force, which states that dangerous practices relating to foodstuffs awareness increased, Parliament was
food fraud is: “Deliberately placing on the aimed particularly at the young. Accum pressured into taking further action. The
market, for financial gain, foods that are identified that poisonous substances Adulteration of Food and Drink Act
falsely described or otherwise intended such as lead, copper and mercury salts 1860 created the forerunner of the Public
to deceive the consumer.” were added to jellies and sweets to Analyst service, which is so crucial in the
The common goal of the fraudsters make them brightly coloured and more detection of food fraud.
is to make money at the expense of the
consumer. Not only do the fraudsters
play on the trusting nature of consumers
with regard to the description and
quality of the food they buy, but they
have no qualms about preying on ethical
considerations such as describing
products as “organic”, “fair trade” or “free
range” when this is clearly not the case.
The history of fraudulent trading in
foodstuffs can probably be traced back to
the time of the first commodity traders. In
that sense food fraud could be argued to
be one of the world’s oldest professions
because, whenever there is the lure of an
easy profit, there will be people ready and
willing to exploit others.
Historical examples include mixing
sand into dough, using alum to bleach
flour and adding water to milk and
alcoholic beverages. Tea and coffee were,
and some will say still are, expensive
commodities. In order to make them
cheaper and more readily accessible to
the ordinary person it was commonplace
to adulterate coffee with chicory, sand
or gravel and tea with dried leaves of
different plants.
Faced with increasing pressure to
act, Parliament enacted various laws in
an attempt to end the adulteration of
6 sofhtfocus issue 54
Food FRAud FeATuRe
The Act of 1860 was soon followed by The Times carried a letter from a past been compromised. Investigations into
the Sale of Food and Drugs Act 1875, president of the Association of Public large-scale meat fraud involving the
arguably the first major consolidated Analysts who suggested a link between introduction of rotten pet food and
piece of food legislation that was the decrease in the number of public diseased poultry into the human food
designed to help combat the prevalence analysts in the UK and the increase in chain resulted in lengthy prison terms for
of food fraud. the number of food fraud reports. the principal fraudsters.
Despite the advances in methods of Sometimes identification of the
detection and enforcement, food fraud adulterated foodstuff can be relatively ‘Grave danger’
is still with us – and, particularly in the straightforward. In 2002 the food In Ireland, two directors of a food
current economic climate, the lure of a authorities in the UK and Ireland were business involved in the distribution of
quick and dishonest pound can be too alerted to bottles of whisky that had illegally labelled meat were sentenced
much for some unscrupulous people. been adulterated with harmful levels to immediate terms of imprisonment.
Tackling contemporary food fraud of methanol. Identification of the Meat that is not properly labelled cannot
requires effort by all stakeholders counterfeit bottles was made easier due be traced effectively and its authenticity
including food business operators to obvious deficiencies in the labelling; and safety cannot be checked. The
and regulators, at local, national and the labels were in Spanish and the word District Court Judge (equivalent to the
sometimes at global level. ‘distillers’ was spelt ‘distilleries’. District Judge in a magistrates’ court)
The UK has the Food Fraud Task In other cases, identification of said the offences could have caused
Force (FFTF) and the more recent adulterated or misdescribed products is “grave danger”. He refused to suspend
Food Fraud Advisory Unit (FFAU), not so straightforward, and where Hassall the sentences, although the prison terms
which are leading the way in combating had his trusty microscope, modern-day were subsequently vacated on appeal.
food fraud. Meetings of the FFTF are investigators have to rely on science to While the onus is on the authorities
attended by representatives of the Food help them out. to detect food fraud, any food business
Safety Authority of Ireland, indicating a Particularly with developing operator could – albeit wholly
willingness by authorities in two different techniques, the scientists need a unintentionally – become involved
jurisdictions to work together. methodology that can prove the fraud, in fraudulent activities. Effective food
Crucial to tacking the fraudsters but which is robust enough to be management systems can help to
are: good investigative techniques; accepted as evidence in court. The Food avoid this. Particular emphasis must be
placed on the supply chain, and regular
and robust supplier audits are crucial.
Good traceability systems will also help
Co-operation between food authorities and the minimise the effect on the business of
being involved in the supply chain for
police is playing an increasingly important harmful or mislabelled foodstuffs.
It could be argued that the deliberate
role on the larger-scale investigations misrepresentation of foodstuffs is being
taken as seriously as the highway robber
in Accum’s assessment of the lack of
sound methods of detection; sufficient Safety Authority of Ireland (FSAI) has accountability of the fraudster. Although
enforcement powers; and adequate been involved in a recent court case in the west, at least in the foreseeable
resources. Once the fraud has been that revolved around the description of future, fraudsters are unlikely to be to be
proved it is incumbent on the judges to fish as ‘wild’. The scientists used DNA sentenced to death, readers may recall
give sentences that punish and deter. techniques to show the inaccuracy of that the death penalty was imposed
Early public notification of potentially the description and the methodology by the Chinese courts against some
harmful situations is vital, and great use was subjected to rigorous blind testing to of the instigators of the 2008 Chinese
can be made of the internet and 24-hour ensure that it was accepted by the court. ‘melamine in milk products’ scandal.
news stations. Recent scientific developments have Were he alive today, Accum would AuTHoR
Co-operation between food authorities also been used to determine whether be fascinated by developments in ian Thomas
and the police is playing an increasingly conventional milk has been accurately investigative and scientific techniques solicitor Ian Thomas
important role in the larger-scale described as organic and whether and the ease in which information about is a senior associate
in the law firm
investigations, especially those involving natural honey has been adulterated food fraud can be made public. In the
Maree Gallagher
the scrutiny of volumes of documents with inexpensive sweeteners. No light of recent events he might even have Associates in Dublin.
or requiring surveillance of suspects. In doubt science will continue to develop cause to revise his view of the lack of He specialises in Eu
recent times, this co-operation has been techniques that will identify food fraud. accountability of fraudsters by saying: and Irish food law,
crucial in major investigations into the Readers will be familiar with court ‘The man who robs a fellow subject of a few product regulation
supply of unfit meat. cases in which the penalty has not really shillings on the highway escapes unpunished and health and
safety law. Prior to
In 2008 counterfeit bottles of vodka reflected the gravity of the adulteration or but he who distributes a slow poison to the
moving to Ireland in
containing harmful levels of methanol misdescription. Sometimes that has been whole community is sentenced to death’. 2006, Ian practised
were found by local police in north-east caused by a perception that food offences Whether or not such a re-wording as a barrister at
England. Multi-agency co-operation were not that serious and were not seen is justified there can be no doubt that the chambers of
between the police, the local food as truly ‘criminal’. there is an increasing determination by stephen Hockman
authorities and the Food Standards There is evidence that things might food authorities and by all legitimate Qc at 6 Pump court,
Agency was crucial in minimising the be changing and, over the last few food business operators to eradicate London. Ian has
been described
potential harmful impacts of the fraud. years, penalties imposed in the UK the adulteration and misdescription
in chambers and
While it is accepted that resources are and in Ireland are beginning to reflect of foodstuffs that can be so harmful to Partners as “highly
finite, all links in the investigative chain the seriousness of food fraud offences consumers and to the reputation of the proficient” and
must be properly resourced. In 2006, particularly where public health has food industry as a whole. “well-respected”.
issue 54 sofhtfocus 7
Testing and advice
you can trust
Expertise is in our name
Every year the food industry wastes valuable time, In addition to laboratory services, Exova’s Food
not to mention thousands of pounds on packaging and Consumer Products Team is one of the UK’s
reprints or pulling promotions due to inaccurate largest independent consultancies advising on
or even illegal wording. They risk damning reports the legality and safety of food products, their
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media as well as facing the prospect of managing is required from a legal perspective, but we also
costly and potentially brand-damaging product understand the food and consumer products
safety recalls too. industry and the commercial pressures on both
retailers and manufacturers alike, and work with
What a waste of time, money and resource as well our customers to find solutions.
as a threat to brand-reputation.
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Rather than waiting until the damage has been or ‘due diligence’ audits in production or advising
done and suffering the consequences, utilising on the legalities of labelling on-pack, the Exova
the services of experts who understand the food Food and Consumer Products team adds value at
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they operate, is vital. This can mean enhanced product development,
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With its combination of food scientists, technologists, approval, the manufacture of safe, legal product,
biochemists, former Environmental Health and and the time taken for products to reach the
Trading Standards Officers, many with Industry shelves, significantly reduced.
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team offers a unique service to the food industry. Exova is the new name for Bodycote LawLabs.
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™
In association with:
1. Apply 2. Complete Questionnaire 3. Submit for Review
Are you a small or medium sized The NEW is
an which is
manufacturer and want everyone to practical, creative and a cost
know how much care you take to effective solution designed to support your
produce good food? food business in the 21st century.
Do you want to demonstrate compliance
of food safety requirements to
at 09.00 am on 27th October 2009 at The
competent authorities and retailers but
End Road, Redditch, Worcestershire, B98
9BE.
£30+ VAT for members and
£60+ VAT for non-SOFHT members
Sign up on the day and we will refund
your attendance fee
The Granary, Middleton House Farm
Tamworth Road, Middleton
Staffs, B78 2BD
Tel +44 (0)1827 872500
Fax +44 (0)1827 875800
Email admin@sofht.co.uk supported by:
FEATURE PRimARy AUTHORiTy
Q & A WIth sArAh sMIth
the Primary Authority scheme
Effective local regulation requires Who does the scheme apply Which areas of legislation will
to? the new scheme cover?
confidence and mutual trust. The Primary The scheme applies to any business in The scheme applies to 184 pieces of
the UK that is regulated by, and trades primary legislation, as well as some EU
Authority scheme aims to drive and across, more than one local authority legislation that has been implemented
support progress towards this outcome. As area. in the UK. The main thrust of this
relates to environmental health, trading
part of the government’s Better Regulation How is the Primary Authority standards and licensing.
scheme going to work?
Agenda, the Primary Authority scheme This is a statutory scheme that will in which areas of the UK will
operate through the creation of the new scheme be effective?
became effective on 6 April 2009. Guidance partnerships between businesses and While the scheme applies across the
can be found at www.lbro.gov.uk local authorities. The scheme offers UK, it only relates to trading standards
assurance to a business that, if it follows and health and safety in Scotland
Rod Hunt and Lucie Field (associate and properly given and correct advice and to product safety in Northern
provided to it by its primary authority, Ireland. However, if a local authority
solicitor in Halliwells’ Regulatory and then it will not face sanctions by other from Scotland or Northern Ireland got
local authorities. in touch with a primary authority in
Environmental Team) ask Sarah Smith
It also requires any other local England and Wales, we would expect
(director of delivery and performance at authority in whose area the business that local authority to co-operate with
operates to liaise with the primary any query raised by its counterpart.
LBRO) about the scheme authority before any enforcement
action is taken. The whole purpose of How many businesses have
the scheme is to ensure consistency for joined the scheme since 6 April
a business in terms of compliance and 2009?
enforcement. Three businesses have signed up to
10 sofhtfocus iSSUE 54
PRimARy AUTHORiTy FEATURE
the primary authority scheme since 6 Can a business choose its
April 2009, namely B&Q, Moto and primary authority?
Iceland. However, there were a number Yes, businesses are encouraged
of other large multi-site businesses to choose their primary authority.
involved in the pilot phase scheme, The scheme is very much about the
including Tesco, Asda, Sainsburys, business and local authority working
Halfords and Waitrose. They are in partnership together.
currently considering whether the
primary authority scheme is right Can a business change its
for their business. We are also being primary authority once it has
approached by other businesses registered for the scheme?
regarding primary authority A business can change its primary
partnerships and we are working authority at any point. There may be a
closely with them. variety of reasons for this. For example,
Sarah Smith
one of the parties might think that the
How many primary authorities partnership is not working, or there
does the LBRO expect to have? may be a change of business location What has been the general
The impact assessment to the or a change in personnel. However, feedback from the road shows
Regulatory Enforcement and because any primary authority that the LBRO has run in
Sanctions Act 2008 envisages 900 arrangement is a legal agreement, the relation to the scheme?
partnerships and LBRO hopes to have dissolution of the agreement will be There has been a realisation by the
200 of these in place by the end of dealt with by LBRO. local authorities that the primary
2011. authority scheme is actually
Do you envisage any additional happening, and there has been a
What advantages are there financial burden on a local commitment by them to comply with
for a business to pay to have authority that agrees to be a their responsibilities and obligations
a primary authority, when it primary authority? under the scheme. There was initially
can currently have a home No, the Regulatory Enforcement and some concern regarding the new
authority without charge? Sanctions Act 2008 enables local obligations, but I think we have
The main advantages to having authorities to charge for the costs managed to assist with this. For
a primary authority include the associated with running the scheme example, LBRO has set up a secure
assurance that comes from consistent in relation to an individual business. website for local authorities structured
advice; the fact that all enforcement The cost recovery will be negotiated around the partnering arrangements.
action is reviewed by the primary between the business and local All of the information in relation to
authority and possibly the LBRO; authority, and will be stipulated in the partnerships between business and
that inspections plans are agreed to partnership arrangement. primary authorities can be accessed
focus on problem areas; and that the from this secure website. There has
business is able to work in partnership Has training of local been significant interest in this facility
with the primary authority. authorities regarding the from local authorities; in fact 200 local
The scheme also offers a number operation of the scheme been authorities have already logged onto
of opportunities for local authorities effective? the system to trial it.
to look at how they can support LBRO invited a representative from Author
businesses in their area for the benefit every local authority to attend its Rod Hunt is an
of the local community. road shows on the primary authority associate solicitor
with national law
scheme that it held in 14 locations
firm halliwells, and
Will businesses require just during March 2009. The road shows has been described
one authority for all regulatory were presented in such a manner that in chambers
functions? the representatives could then go back and Partners as
A business has the option to have one to their local authority to disseminate “a dogged and
primary authority for all its regulatory the information to regulatory staff. dedicated solicitor
who gets to the very
functions or a number of primary LBRO has also made available on its
bottom of cases”,
authorities for individual regulatory website all of the training material from
who offers “fantastic
sectors. However, it cannot have two the road shows, which can be accessed advice” and is “highly
primary authorities for one regulatory by the local authorities as well as service oriented”.
area. members of the public. throughout
his career rod
has advised on
investigations and
enforcement action
The main advantages to having a primary being taken by
regulators such as
authority include the assurance that local authorities,
the police, the
comes from consistent advice and that Environment Agency,
and the health and
safety Executive.
the business is able to work in
partnership with the authority
sofhtfocus 11
FEATURE ANTIMICROBIAL PROTECTION
Silver touch reduces
bacterial contamination
SOFHT member BioCote outlines a trial of silver antimicrobial protection decontamination process, when crates
make contact with new flocks, there
on chicken crates for Anglia Autoflow, a live bird handling company. was considerably less campylobacter
present on treated crates compared
Results showed that BioCote silver ion technology can help reduce the risk to standard ones. Of the 90 swabs
taken from both crate types, 44
of cross-contamination of harmful campylobacter among poultry flocks
from the untreated crates contained
campylobacter, compared to only one
from the BioCote-treated crates.
Our results showed that levels of
bacteria increased one hour after
the crates were cleaned, indicating
that cleaning had no long-term
decontamination effect. With cleaning
and sanitisation ineffective in
eradicating campylobacter, it’s clear
that BioCote could act as an additional
decontamination solution, being more
effective than cleaning alone.
BioCote technology is based
on silver, which is a safe, natural
antimicrobial, commonly used in
wound dressings and surface-coated
catheters to reduce the risk of
infection. BioCote inhibits the growth
of a wide range of bacteria on the
surface of products, making them
cleaner and more hygienic to use.
BioCote works with a growing number
of manufacturers supplying the food
C
Camptylobacter can ampylobacter is the most counts of total bacteria were more than processing sector to incorporate this
cross-contaminate common cause of food 14 times higher on standard crates cutting edge technology into their
and infect unrelated
poisoning in humans and than the treated crates. At all points of products at the manufacturing stage.
flocks.
is commonly found in the guts of the decontamination process, treated Silver can be incorporated into a
chickens. Transportation crates used crates were shown to be considerably variety of materials including plastics,
to carry chickens from farms to less contaminated with bacteria than fabrics, paints, powder coatings and
processing plants are known to get standard crates. These results suggest papers.
contaminated with campylobacter that the protection is sustainable
and can cross-contaminate and infect throughout the cycle of the crates, ■ Email: tracey.baker@biocote.com
unrelated flocks. Anglia Autoflow, from contact with flocks, through the ■ Website: www.biocote.com
the UK’s leading supplier of poultry decontamination process,
transportation crates, has introduced a to re-contact with the
new range with BioCote antimicrobial flocks.
protection. At all points of the
Once BioCote silver ion technology decontamination
is incorporated into the crates at process, fewer
the manufacturing stage it can campylobacters
inhibit the growth of bacteria, such were detected
as campylobacter, on their surface, contaminating the
reducing the risk of crates becoming a treated crates,
source of contamination and infection compared
in the poultry industry. to
In the trial, the levels of bacteria and untreated
campylobacter contaminating standard crates. At
crates were compared to those found the end
on treated crates. Before entering the of the
decontamination process, the average
12 SOFHTFOCUS ISSUE 54
There’s clean.
And then
there’s what
we do.
Cleaning for the food, beverage and
pharmaceutical industries isn’t something
any ordinary company can take on.
But for over 25 years, we’ve
done it exclusively and successfully,
proving ourselves with new and unique
processes like the Biomist System,
dry steam and cryogenic cleansing.
Ours is now an extensive
service portfolio with clients
nationwide who rely 24/7 on our
people, our industry understanding
and our dedicated equipment.
Isn’t it time you did too?
For more information contact:
Neil Brown on
0121 451 3211 or email
neil.brown@hygiene.co.uk
Leading the
way in food and
pharmaceutical
cleaning and
hygiene
FeATuRe Rogue ResTAuRAnTs
How not to be a
Taking a preventative approach
Following on from the Spring edition of SOFHT Focus, Dr Lisa Ackerley
gives recommendations on how to avoid becoming a ‘rogue restaurant’. The
environmental health practitioner and food safety consultant, who has recently
been involved in BBC1 series Rogue Restaurants, provides advice on how food
businesses can make hygiene improvements
C
leaning is not rocket science – if for the really dirty jobs, where pathogens awareness, and to give head office a good
you can see dirt, it’s not clean! Yet are likely to get on to food, and permit indication of risk.
there were many dirty premises cloths for other areas. These compromises
in the programme, and those of us only work with good supervision and Pest control
who carry out frequent inspections of management. High on the list of reasons for
food premises will know that it is not enforcement action to be taken is pest
AutHor
uncommon. As an enforcement officer stock rotation control. Where companies ignore this
Dr Lisa Ackerley I visited one kitchen where exactly the Rotation of stock is critical – it is an problem, they are asking for trouble.
qualified as an same spillage on a shelf was present three offence to sell food beyond the use- Professional pest control companies are
Environmental months after the photograph I took to use by date and, if you have this on your needed but they must also be managed to
Health officer in evidence for a prosecution. premises, an EHO could take action. In ensure that they don’t run away with the
(EHo) in 1984 and Proprietors must know that it is my experience it’s often the straw that budget, and that they work effectively.
worked in a local
a food hygiene offence to have dirty breaks the camel’s back, because it is an Reporting and feedback is important.
authority inspecting
food premises,
premises; it could attract pests and cause easy prosecution to take. With large, multi-site organisations, lack of
before becoming a contamination or cross-contamination Again, it’s a simple job to check all knowledge of an infestation at head office
a senior Lecturer risk. So why it is that food businesses labels last thing at night and remove food is contributory to enforcement action
in Environmental aren’t kept clean? Lack of money, that will be out of date the next day. Also being taken. Willingness to take action
Health and founding lack of time, lack of interest, or lack of food made ‘in-house’ needs to be labelled is an important factor in persuading an
her food safety
management – the result in future will be so, in general, it is not kept for more than enforcement authority to hold back –
consultancy, Hygiene
Audit systems in
visible to the public as a low Score on the three days (including day of production having a means of knowing about the
1987. for more Door. Cleaning is an easy and relatively and day of service). How many times pest control status of all premises, and
information on food cheap fix – but it requires regular have I been to premises where their date taking action when there are problems
safety, products attention and a structured approach. Let coding system is muddled? are key to keeping out of the courts and
and services dirt build up, and of course a deep clean Worse still, there may be several labels having a healthy score.
please go to: www. will be required, costing more money. stuck on a container “Mon” “Wed” There is a great variation in how a local
hygieneauditsystems.
“Sun” – take your pick! Which one is authority deals with the knowledge that
com or call 01727
866779 Cloths! current, and does it mean ‘made on a business has a pest problem; some will
There were some horrible specimens in that day’ or ‘dispose on that day’? An serve Hygiene Emergency Prohibition
Dr Lisa Ackerley
the series – cleaning cloths and tea towels, incomprehensible system is probably Notices – while in reality this action
was a speaker
and this was also found in a survey worse than no system at all. should only be taken when there is an
at the sofHt
conference, Hygiene carried out last year for the UK Hygiene Make sure that any system in place is imminent risk of injury to health, this
– A Preventative Council in domestic premises. A cloth is simple, and that staff are aware of how doesn’t always seem to be the case – but
approach on a bug super-highway. Put E coli on a cloth the system works. Staff also need to be many businesses would rather spend
4 March 2009. and it can spread round the kitchen faster aware of the risk of prosecution if there the efforts removing the pest problem
than Jeremy Clarkson in a Ferrari! are out-of-date foods on the premises. In than fighting the local authority over
The solution to this could be to use our audits, we have large deductions in semantics. If a food business has a pest
paper towels with sanitiser, or sanitising score for such an “offence” to help raise problem, it is possible to keep food safe
disposable wipes wherever possible – but
of course this may be unacceptable in
terms of cost or there may be concerns
over the environment. Some companies
An incomprehensible system is probably worse than
use sanitising solutions for soaking their
cloths – this is fine as long as the solution
no system at all. Make sure that any system in place is
has not become a bacterial soup. Another
idea is to use paper towels and sanitiser
simple, and that staff are aware of how it works.
14 sofhtfocus issue 54
Rogue ResTAuRAnTs FeATuRe
rogue restaurant part 2
by taking a number of actions. These
include complete cleaning and removal Hand washing
must be thorough
of food sources for pests, pest-proofing
and regular.
or getting rid of clutter and rubbish –
removing any harbourage and shelter,
covering equipment and securing food in
pest-proof containers.
Personal hygiene
Food handlers are a source of
contamination and can spread bacteria
around the kitchen. Hand washing is
particularly important and must be
carried out thoroughly and regularly.
There have been shocking surveys carried
out indicating that many chefs, even with
high levels of training, don’t wash their
hands as often or as well as they should.
I find it helps if the facilities make the
process as easy as possible – basins large
enough to wash hands without splashing
all over the floor and staff; water not too
hot to hold hands beneath; well-stocked
paper towel dispensers or high-speed
‘glide’ type air driers. Regular testing
of hand contact surfaces (taps, fridge
handles etc) around the kitchen using
swabs that give instant ‘green is clean’
results can help keep minds focused –
woe betide any purple results!
Personal hygiene also includes wearing
suitable clean protective clothing,
covering cuts with visible waterproof
dressings, not sneezing or coughing over
foods and avoiding handling food if you
are ill, especially with any gastrointestinal when that person was off sick that day). details required by staff to make sure that
problems. Food handlers must not be This may make a company with a “head in they carry out their tasks safely and in
allowed to work if they have had any the sand” attitude feel comfortable, but it accordance with the company policy. I
sickness or diarrhoea in the last 48 hours. will soon be uncovered in any court case. have just been reading an excellent set
Automatic temperature monitoring is of training documents for a company
Temperature control essential for companies with large stocks which has done precisely this. Too often,
The programme showed food being kept of chilled foods, particularly on multiple lazy companies rely on an off-the shelf
out of temperature control on a number sites. I have come across a number of package that covers basics, but is not
of occasions, with the prize surely going companies who have only considered this really going to achieve the required effect.
to the sausage that had been in and after substantial stock losses following Posters and notices can help, but
out of the fridge like a yo-yo – with the undetected refrigeration breakdown. The going overboard on this can lead to
predictable result that it was covered in monitor on the refrigeration unit cannot “poster blindness”. One company had
mould and had high counts of bacteria always be relied on, and – clearly – from a system where they put new messages
such as bacillus cereus, which can cause what we see during inspection and on the in a corridor every week to try to ring
rapid onset of vomiting or diarrhoea. On TV programmes, neither can the staff. the changes a bit. And there is nothing
a different TV programme, temperature wrong with a poster on the toilet door –
record “fiddling” has been shown – where, Training particularly if staff like to linger a bit too
in one supermarket, staff were being Staff training can be a waste of time and long in there!
trained on how to fiddle temperatures. money if it is not undertaken sensibly. And, lastly, a fact – amazing but true:
Many of us have seen records filled in My mission is to ensure that all training there are companies that spend a fortune
with the same temperature reading, in the meets the levels required in the Industry on training but fail to keep adequate
same pen, with the same signature (even Guidance, but also that it covers the records – what a shame!
issue 54 sofhtfocus 15
Wednesday 23rd September 2009
Holiday Inn, High Wycombe, M40, Jct 4
9.00am -4.00pm
Life After Methyl Bromide 2
T
he post Methyl
Speakers include: Bromide pest
control world
Mark Braithwaite continues to present
Managing Director significant challenges. Some of the more practical
Igrox Limited alternatives to conventional fumigation were
examined in The Society's original Life After Methyl
Mike Dudbridge
Bromide seminar.
Principal Lecturer
Food Manufacturing In Life After Methyl Bromide 2 we further
University of Lincoln develop this theme, and will examine:
Dr Cameon Ivarsson The role of phosphine, one of the principal
Napasol AG fumigant alternatives to methyl bromide;
Tony Koral The opportunities that radio frequencies and
Koral Associates combined steam/vacuum treatment offer as real
or potential alternatives for the treatment of food
Garry Pease commodities;
Product Development Manager
A novel technique for using pheromones to
ExoSect Ltd
control insect pests; (presented by ExoSect, the
Gary Pepler winner of the Society's Best New Product in
Director 2009);
Food Integrity Consulting Using pheromone trapping data to establish
thresholds for action.
Dr John Simmons
Director
In addition, Gary Pepler, of Food Integrity
Acheta Consulting Limited
Consulting will consider how retailers expectations
concerning insect pest infestation issues may most
effectively be managed.
Exhibitors Our popular Exhibition
will feature at this event.
Exhibitors include:
BioCote Ltd, Brandenburg, Ecolab Ltd,
Exosect Ltd, Killgerm Chemicals Ltd,
NPTA, NSF-CMi & Steritrox Ltd Kindly supported by
Contact the SOFHT Office on 01827 872 500 for
The Society of Food Hygiene and Technology, The Granary, Middleton House Farm, Tamworth Road, Staffs, B78 2BD T: 01827 872500 | F: 01827 875800 |E: admin@sofht.co.uk
INDUSTRY NEWS
SIR KEN MORRISON TO BE THE
YORKSHIRE AGRICULTURAL
FOOD CHIEF CRITICISES
SOCIETY’S PRESIDENT
Yorkshire businessman Sir Ken Morrison CBE is
MIGRANT WORKER DECISION
to be the president of the Yorkshire Agricultural
Society following next year’s Great Yorkshire Show. The UK food and drink industry skills chief has He said: “Over the past couple of years, we
Sir Ken, president, founder and former chairman hit out at the government’s decision to extend have seen applications to the WRS scheme
of Morrison Supermarkets, has agreed to take on a controversial registration scheme for eastern fall sharply and that is leaving food and drink
the honorary role for 2010-2011 following a career
spanning 55 years in the food industry.
Europeans entering the country to work. companies short of a necessary labour source.”
Commenting on his appointment, Sir Ken said: Jack Matthews, chief executive of sector skills Research carried out by Improve last year
“I have had close ties with farmers, and the meat council Improve, said the decision to extend showed a third (33.2 per cent) of all food and
and food industry generally, for virtually all my life, the Worker Registration Scheme (WRS) to 2011 drink companies employ migrant workers, with
and have had a farm myself for many years.
demonstrated a “lack of empathy” with food and three-quarters (71.9 per cent) hailing from the
“Indeed, one of my early career choices was to
work in horticulture but circumstances intervened, drink companies that rely on permanent and eight eastern European countries covered by the
otherwise my life would have been very different. seasonal overseas labour to supplement their WRS. For further information, go to
I’ve always tried to support farmers, both in staff. www.improve-skills.co.uk.
business and personally, and now as much as ever,
the agricultural industry needs to be playing to its
strengths, and the society is certainly a strength.”
BCPC CHALLENGES POST GUIDANCE TO MPS
Dr Colin Ruscoe, chairman of The British Crop – which is debatable – this would have a totally
Production Council (BCPC), has crtiticised a unacceptable environmental impact with loss of
POSTnote that suggests “current agricultural habitat and biodiversity.
systems that are dependent on intensive pesticide “The announcement in January, that the
use are not viable”. approvals process for pesticides following Directive
He said: “Properly managed intensive agriculture 91/414/EEC will include hazard based cut-off
is the only sustainable way of feeding the world criteria, means that pesticides not meeting the
now and in the future. criteria will be withdrawn,” warned Dr Ruscoe.
“The low-yielding alternatives, which it is The BCPC’s opinion is that, with 30 to 40 per
Simon Theakston, chairman of the Yorkshire suggested have been developed and adopted by cent of crops lost globally to pests and disease
Agricultural Society with Sir Ken Morrison at many farmers and growers, require huge increases before harvesting, the cost-effective and versatile
home with his cattle.
in land going under the plough. And even if use of pesticides is essential to improve crop yield
suitable productive land was available globally and guarantee quality.
COMPRESSED AIR
GEMS HELPS LOCAL BUSINESSES FILTRATION LENGTHENS
BATTLE SWINE FLU SHELF LIFE
Thorite has refined its selection of sterilisation
Representatives from Gems are visiting large independent laboratory tests to confirm it is filter systems that it supplies to the food and
organisations across South Yorkshire to effective against the H1N1 influenza strain. beverage process and packaging industries.
introduce two of its products that are proven to When used neat, with a contact time of 30 Compressed air commonly carries a variety of
contaminants, including particles, oil aerosols and
be effective against swine flu. minutes, the cleaner is proven to kill 99.99
oil vapour. Allowing these contaminants to remain
Gems is demonstrating to businesses how per cent of the swine flu virus, while its non-
present during food packaging will result in a steep
easy it is to improve levels of basic hygiene in corrosive nature and low hazard rating make it reduction in product shelf life.
the workplace, by using a cleaner that is proven safe for use in public areas. New technology can now ensure total
to combat swine flu on all washable surfaces, Alcohol hand gel, Sani Hands, is also sterilisation at the point of use, usually by the
and encouraging employees to use an alcohol effective against the avian and swine flu combination of a desiccant drier with the most
suitable filtration system, achieving the complete
hand gel. viruses. Contact Gems Hygiene on 0800 077
removal of any oil traces, plus the capture of a
Bactericidal cleaner Sprint has passed 8309 or visit www.gemshygiene.co.uk range of microbiological hazards. The filters are
easily cleaned by autoclaving or back-flush steam
treatment.
EXOSECT APPOINTS THE NEW SUPERFAST THERMAPEN
THERMOMETER HAS ARRIVED
Details of food industry process filtration are
available online at www.thorite.co.uk
GARRY THOMPSON ETI has introduced a new SuperFast Thermapen
Exosect, a provider of intelligent thermometer, which is housed in a robust
pest management solutions, polycarbonate, water resistant case. The case
today announced the appointment contains a Biomaster additive that inhibits bacteria
of Garry Thompson as sales growth.
manager for the Professional For further
Products division. With more than information
15 years’ experience in the UK contact ETI
professional pest control sector, Thompson has on 01903
previously worked for several leading pest control 202151 or
operators in the sales and operations arenas and visit www.etiltd.
brings with him key skills to drive sales. com to buy online.
FeATuRe FReezing Technology
frozen in time
By keeping the molecules moving during through to completely unacceptable. The freezers, in fact to most freezing systems.
Cells Alive System (CAS) adds a new However, given the basic requirements
freezing, ice crystal development within the dimension to freezing technology. for a CAS installation it is often not
By keeping the molecules moving suitable for retrofitting to existing systems.
cell is restricted. The Cells Alive System during freezing, ice crystal development CAS systems demand lower operating
within the cell is restricted until a point at temperatures, typically storage at -30°C
ensures the delicate cell structure is which the supercooled product freezes in (for most products) and freezing at
preserved. The result is a product that when a single event, as opposed to a prolonged -40°C or better. In some cases, systems
gradual freezing allowing the formation can be modified to suit, but largely CAS
properly thawed has as near as possible of large ice crystals which can damage installations are purpose built.
individual cells. By minimising the size of The carbon footprint is often at the
the qualities of the fresh product. Professor the ice crystals, CAS ensures the delicate forefront of decisions surrounding
cell structure is preserved. The result is a
Mike Dillon explains on behalf of SOFHT new equipment purchases and careful
product that, when properly thawed, has refrigeration plant design will go a long
member the Grimbsy Institute as near as possible the qualities of the way to overcome the additional energy
fresh product. requirements of a lower operating
The application of CAS can be broadly temperature system. CAS has, in some
focused on three main areas: cases, provided the impetus for new
n ‘High value product’ where thawed installations to use the often wasted
quality is paramount. Products in this energy normally associated with
category could include oysters, lobster, refrigeration. The use of CAS has also
crayfish, prawns, langoustines, tuna, game provided an opportunity for exporters
meats and fillet steak, as well as fruit and of fresh produce to significantly reduce
vegetables such as mango, asparagus and air-miles by looking towards refrigerated
avocado; container transport.
AuTHoR
Professor Mike Dillon n Difficult to freeze products, which often Options for suitable refrigeration
Professor Mike Dillon exhibit excellent freezing characteristics systems to work in conjunction with CAS
is vice-principal under CAS. To date, trials on Megrim include two-stage ammonia or any of
for research and (Lepidorhombus whiffiagonis) where the replacement, low temperature more
international affairs at conventional freezing often produces a environmentally friendly refrigerants, such
the Grimsby Institute,
‘mushy’ flesh upon thawing, demonstrates as R404A, trans-critical carbon dioxide
where he has led the
design and delivery a firm flesh and exceptional appearance and cascade systems.
of work-based and taste using CAS; Given the limits of sensible application
degrees as well as n Products with high oil/fat content that for any of the above systems, the basic
the Msc programmes show significantly reduced oxidation rules must apply to ensure the most
in food Inspection under CAS, thereby producing a thawed efficient operation. Designing for lowest
and control, food new refrigeration technology.
taste and colour closely matching that of possible compression ratios, ensuring
standards and
fresh product. Milk and dairy products fall pipe-work and valves are chosen to limit
s
Productivity and
Innovation. ome 20 years ago, research began into this category with successful freezing system pressure drops, choosing suitable
Dillon is an expert on combining a 100-plus year-old and storage of creams, milk and related liquid delivery systems and ensuring
on the seafood technology (refrigeration) with products demonstrated; and best possible evaporator design will all
sector and has been some new thinking pertaining to how n In season harvesting for out of season ensure a refrigeration system consuming
involved in numerous
foods freeze at the molecular level. It was sales. Food products that have a short
international projects,
working with uNIDo
quickly discovered that if the conventional harvest time can often be CAS frozen Products freeze well under
freezing process was integrated with a and released to the market when prices cAs.
and the World Bank.
He has also worked magnetic field that caused molecules to are at their highest without loss of quality
with the sector to vibrate during freezing, the cell structure associated with conventional storage. CAS
establish the Humber of the product was maintained resulting gives a quality edge ensuring excellent
seafood Institute and in a thawed product with vastly improved thawed product.
is the project director
quality. More recently, CAS research in Japan
of the Humber
seafood Institute. Conventional freezing of food products has been extended to medicine with
He is managing is recognised as one of the best means of trials taking place on frozen living cell
director of preservation available. No additives are organs. Given the system’s predisposition
Manufacturing used and, providing the product is frozen to preserving cellular structure, frozen
Improvement relatively quickly and stored at the correct organs are now being successfully
International, and
temperatures, upon thawing the product re-transplanted. The next stage in the
is the author of a
number of books and
is generally of acceptable quality. research will be undertaken with human
journal articles. Dillon Conventional freezing can, however, trials, although this may be still some
is a regular speaker cause changes to flavour, texture and years away.
at international colour which, depending on the product, CAS can be applied to blast freezers,
conferences. can be anything from quite subtle cold stores, freezing tunnels, spiral
18 sofhtfocus issue 54
FReezing Technology FeATuRe
the lowest possible energy. The research
grimsby institute of Further
systems at the Grimsby Institute were and higher education
chosen based on similar sized examples
in Japan. Although further thought must
be given to full-scale systems, for our
purposes two-stage R404A in the blast
freezer has been excellent as has been a
single-stage R404A system for the cold-
store.
A pair of Bitzer two-stage compressors
were chosen using oversized air-cooled
condensers, as we were keen to operate
at the lowest possible condensing
temperatures. Beehive Coils designed
a split evaporator (two x 11 kW at -52
C air on) so each compressor could conjunction with an Emmerson electronic HSI’s objectives include innovative
operate independently. As a result we expansion valve. Room temperatures can solutions and in response to this, four
have two HP liquid lines and two suction be varied from chill through to -33 °C Innovation Groups focusing have been
lines connecting to the evaporator. The Grimsby Institute of Further established.
Refrigerant control is via the excellent and Higher Education is in the process HSI will also provide a broad spectrum
Danfoss electronic expansion valves of establishing a refrigeration research of complementary services.
and associated controllers – essential – centre based within the Humber Seafood Other facilities include:
as saturated suction temperatures can Institute (HSI) located on Europarc in n A CAS blast freezer;
approach -60 °C in combination with a Grimsby. HSI is responsive to industry n Two CAS cold stores;
very low pressure difference. needs, using expert support and state-of- n A cold store (conventional);
A Copeland Scroll condensing unit the-art-facilities. The Grimsby Institute n A chill store (conventional);
was chosen for the cold-store system. team based there engages in collaborative n A spiral freezer & trans-critical CO2
Operating on R404A this system has research with industry leaders so as to system; and
proved to be super reliable working in optimise market and trade opportunities. n A small scale liquid nitrogen system.
expanding areas of research.
FooD ReFRigeRATion AnD PRocessing
engineeRing ReseARch cenTRe
In August 2009, the internationally renowned food Refrigeration and Processing
Engineering Research centre (fRPERc) will be re-establishing itself at the Grimsby
Institute. over the past 42 years (first as part of the Meat Research Institute at Langford,
then for the last 18 years as a research centre at the university of Bristol) the research
group has been active in both research and consultancy covering many aspects of the
chilling, freezing, thawing, tempering, refrigerated storage, refrigerated transport,
refrigerated retail display, domestic handling and refrigerated storage, cooking,
pasteurisation, reheating, decontamination, hygienic processing, robotic handling,
automated handling and cutting of many different foods.
fRPERc intends to develop and expand all these areas of research at the Grimsby
Institute. Plans for 2009 and 2010 include the installation of a plate freezer as well as
immersion chilling. Defrosting systems will also feature high on our agenda.
We have received generous support to establish this centre from ABI Ltd (Japan), Air
Products, starfrost and star Refrigeration.
The Grimsby Institute is very keen to both expand the facility and offer wide ranging
research facilities. We are also welcome anyone interested in visiting the facility.
workforce
UPSKILL YOUR
Innovative workbased The Foundation Degree programmes Commencing September 2009 the Grimsby Institute offers
qualifications designed Foundation Degrees across a range of sectors, including:
and delivered in partnership provide academic study with practical FOOD; LOGISTICS; MANUFACTURING; PRODUCTIVITY;
with employers. RETAIL; FABRICATION & WELDING; ENGINEERING;
work place learning. REFRIGERATION & AIR CONDITIONING; AUTOMOTIVE;
Delivered over a 3 year period, 4 hours per week for 30 BUILDING SERVICES; COMPUTING; CARE, HEALTH & WELL
weeks per annum with bespoke delivery for group intakes. BEING; TEACHER EDUCATION; AND MEDIA & WRITING.
IF YOU WOULD LIKE FURTHER INFORMATION PLEASE CONTACT ADVICE & ADMISSIONS DEPARTMENT
> 0800 315002 > infocent@grimsby.ac.uk > www.grimsby.ac.uk
issue 54 sofhtfocus 19
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