The Chilled Food Association’s innovative project to nurture the next generation of chilled food scientists, Chilled Education, has seen off stiff competition to be declared the Food and Drink Federation’s (FDF) Education Initiative of the Year 2014.

The awards recognise outstanding achievement and ambitious achievement across the industry and attracts hundreds of entries from companies ranging from independents to multi-nationals. At last night’s ceremony CFA Director Kaarin Goodburn MBE received the award from TV and radio newscaster Katie Derham.

At the ceremony the assembled audience, which included some of the food industry’s leading figures, heard how Chilled Education (CEd) aims to inspire the next generation of chilled food scientists. Working with industry and education specialists it raises awareness of careers in the chilled food industry amongst teachers and schoolchildren and supports food science students.

FDF Awards Judges declared CEd to be: ‘the most impressive entry’, ‘especially inspiring – really innovative approach and great connection with their intended audience. Loved it!’ Impressed that it is: ‘concerned with the importance of the recruitment pipeline which is instrumental in developing their outreach strategy’ they concluded it to have ‘the most impressive size/effect ratio’.

Other shortlisted entries in the category, which was sponsored by Food Matters Live, included Coca Cola Enterprises, KP Snacks and Nestle UK Ltd.

Kaarin Goodburn explains: “The FDF Awards proudly showcase the ‘industry’s best and brightest’, recognising existing talent and working to secure the future success of the food sector. Which is exactly what CEd is also doing, and is why this award means so much. We are delighted to be recognised by them.”

“This year CFA celebrates its 25th year. In that time we have guided, championed and innovated an industry that has grown from a market worth of £550m to a current value of £11.4bn. Yet the relative invisibility of the chilled food sector means it is often overlooked as career choice amongst scientists and technologists. This means that there are currently around 350 science and technology graduate-level degree-requiring vacancies unfilled. We’re gratified that our approach, bringing together industry and education professionals and taking innovation into the classroom is already having a very positive effect.”

CEd is currently working with 940 teachers in more than 600 Cool Schools, engaging with more than 50,000 students. Its resources (donated by CFA) are hugely popular, with 85,000 fridge thermometers and 25,000 Nanobug temporary tattoos sent out since 2011. Free CEd lesson plans have been downloaded more than 15,000 times. The website has attracted almost 32,000 page views, the careers pages are most popular. And CEd has sponsored 34 summer school students and has already placed its first students.

The lesson plans for teachers have been developed by CFA in partnership with the Design and Technology Association, the professional association representing those involved in design and technology education and associated subject areas.

The Trade Association Forum (TAF), the association for UK trade associations, has presented its Sector Representation Award to CFA for its Chilled Education initiative. TAF Awards recognise, reward and promote best practice amongst Trade Associations and CFA’s chairman Des Kingsley, MD of S&A Foods received the Award on behalf of CFA on 10 July 2014.

Chilled Education (CEd) was launched in September 2011. Its aim is to inspire the next generation of chilled food scientists. Working with industry and education specialists it raises awareness of careers in the chilled food industry amongst teachers and schoolchildren and supports food science students.

Kaarin Goodburn, CFA Director explains: “Representing the sector is the primary role of a trade association so we are delighted to have been honoured by this award. CFA members have been involved in both the creation and delivery of CEd, visiting schools; and careers and science fairs to inspire and inform students and teachers with their own sector experience.

As CFA celebrates its 25th year this award is especially gratifying and confirms that we are helping to secure the future of the sector by spotting and fuelling the spark!”

Des Kingsley added: “The relative invisibility of the chilled food sector means it is often overlooked as career choice amongst scientists and technologists. In real term this means that there are currently around 350 science and technology graduate-level vacancies unfilled. So we are addressing the issue at source and already seeing positive results.”

Speaking about their decision the TAF Judges said: “CFA have undertaken a huge amount of work to impact positively on the massive skills shortage in the chilled foods industry. A brilliant submission outlined a very clever and appealing campaign which uses collaborative working with members to great effect. CFA spent their very limited resources wisely and now have a great long term view of the problem which will no doubt pay dividends.”

CEd is currently working with 900+ teachers in more than 600 Cool Schools, engaging with more than 50,000 students. Its resources (donated by CFA) are hugely popular, with 85,000 fridge thermometers and 25,000 Nanobug temporary tattoos sent out since 2011. Free CEd lesson plans have been downloaded more than 14,000 times, attracting 10,000 page views on the TES website. The website has attracted 27,000 page views, the careers pages are most popular. And CEd has sponsored 34 summer school students and has already placed its first student.

In 1989 the contents of chill cabinets and fridges across the country were different. Fast forward 25 years and, while some things haven’t changed – the milk, cheese and juices are still there – they’ve been joined by other items. They now sit alongside ready to reheat and ready to eat meals, prepared salads, fresh soups and many other chilled foods.

Whilst we are all familiar with these innovations, the companies behind them largely remain anonymous. They produce own label brands for all the major supermarkets and many other outlets. And they work together to promote their internationally acclaimed standards of excellence through the Chilled Food Association, CFA.

Described at the time as “A New Association for a New Generation of Food’ CFA has represented the chilled food industry through its rapid evolution from a sector with a market value of £550m to the present day – where the market value in 2013/14 exceeds £11.4bn.

True to its mission “To promote and defend the reputation, value and sustainability of the professional chilled food industry through the development and communication of standards of excellence in the production and distribution of chilled food” the CFA has enjoyed an event-filled quarter century:

1989

CFA launched 9 May at the International Chilled Food Fair. Under the chairmanship of Dr Tony Baird-Parker CFA publishes first ever guidelines for industry supported by its accreditation scheme and the creation of EFSIS to carry out independent auditing. The Guidelines and accreditation were launched by Rt Hon David Maclean, the Minister for Food Safety on 14 December. UK market in chilled food worth £550m.

1990 

A year of concerned headlines put the spotlight on microwave cooking, leading to changes in how oven performance was categorised, with CFA playing its role in the science. And in the following year…

1991 

The Food Safety Act came into force, use by dates first appear, with CFA involved in key meetings. The European Chilled Food Federation (ECFF) was established, with CFA as a founder member.

1992 

CFA continues to strengthen links with Whitehall, meeting senior ministers. Holds presidency of the ECFF.

1993 

Temperature control regulations published, with 5ºC or below stipulated. The second edition of the CFA’s Best Practice Guidelines is published.

1994 

CFA gives evidence to Ministers opposing relaxation of temperature control regulations requiring certain chilled foods to be stored at or below 5ºC.

1995 

On 1 January CFA became independent of the FDF (Food and Drink Federation). It establishes working groups focusing on the Environment and Distribution.

1996 

In a year when food is once again under the spotlight CFA takes an active role in the Government’s Food Safety Awareness Week.

1997 

The 3^rd Edition of Best Practice Guidelines is published and endorsed by M&S, Safeway, Sainsbury’s, Tesco and Waitrose.

1998 

CFA gives evidence to Commons Agriculture Committee on food safety as part of Government’s preparation for the establishment of the Food Standards Agency (FSA).

1999 

The first CFA hand washing poster is produced, it proves to be a favourite not just across the industry but amongst teachers, Environmental Health Officers and many others. CFA also publishes its guidance on water quality, packaging hygiene guidelines and also launches its first generation website.

2000 

ECFF VTEC and Agriculture report presented to the European Commission. UK market worth £5bn.

2001 

The CFA site visits programme is started. The Food Industry Panels Group is established, working with other associations to identify best practice in the use of composite panels, minimising fire risk in factories.

2002 

First editions of CFA’s Hygienic Design Guidelines, Microbiological Guidance for Growers and Pesticides Due Diligence published. UK market worth £6bn

2003 

Fire Risk Minimisation Guidance published and taken up as basis of preferential insurance solution targeting compliant sites. UK market worth £6.6bn.

2004 

CFA £100k LINK research project on pathogen attachment initiated.

2005 

CFA secures EU agreement for risk based policy approach to Listeria monocytogenes (Lm) in food. CFA publishes Guidance on the EU Microbiological Criteria for Foodstuffs Regulations (2073/2005) developed with British Retail Consortium and with FSA input. CFA’s Guidance on Microbiological Testing and its Interpretation also published. UK market worth £7.4bn.

2006 

4th edition of CFA Best Practice Guidelines published. CFA successfully lobbies for rejection of an FSA proposal to limit shelf life of chilled foods from 10 days to 5 days.

2007 

CFA announces the £750k SUSSLE (SUStainable Shelf Life Extension) project, supported by Defra. SUSSLE investigated the effects of heat processing on spore-forming pathogens, specifically non-proteolytic C. botulinum to define a milder heat process than previously recommended, ensuring a safe shelf life for prepared chilled foods whilst reducing energy usage. UK market worth £7.7bn

2008 

CFA secures change in FSA advice to consumers to no longer advise re-washing of pre-washed leaf. Kaarin Goodburn awarded the MBE for services to the food industry and appointed to the UN FAO/WHO Leafy Green Vegetables and Herbs Expert Group. CFA plays key role in securing international recognition at the CODEX Committee on Food Hygiene for the EU’s regulatory approach on Lm in food. SUSSLE begins.

2009 

CFA Chilled Prepared Food Sector Sustainability Aims agreed, focusing on energy, waste and water. UK market worth £10.1bn.

2010 

CFA/BRC/FSA ‘Guidance on shelf life establishment of ready to eat foods in relation to Lm‘ published.

2011 

Chilled Education launched to secure future of industry. CFA works with education and industry experts to produce a suite of classroom resources including free lesson plans and hands-on practical items – all designed to inspire and enthuse future generations of food scientists. UK market worth £10.6bn.

2012 

SUSSLE achieves its intended aims and is awarded the highest possible score by Defra’s Advanced Food Manufacturing LINK Programme Management Committee (PMC).

2013 

The £530k SUSSLE2 project supported by Technology Strategy Board begins. UK market worth £11.4bn. Chilled Education website expanded in response to interest and demand from teachers.

2014 

Chilled Education reports successful student placements. It is now working with more than 600 teachers in around 900 ‘cool schools’ and bringing the industry closer to thousands of young people at careers and science fairs. Market worth £11.4bn.

The Chilled Food Association (CFA) has responded to the needs of teachers, careers advisors and the wider industry by enhancing and expanding its Chilled Education website. To mark the second anniversary of Chilled Education the site www.chillededucation.org has a fresh new look, and access to a host of new resources. It also includes exclusive interviews with industry professionals who share their own career path stories, aimed at inspiring and encouraging the next generation of chilled food specialists. And a fun new resource, Micro Trumps, offers a creative new take on a popular game, using microbes as the theme!

Chilled Education was developed to address the skills gap in chilled food, caused by fewer students taking up food science options at degree level. By addressing the issues at source – in the classroom – it is now working with a growing group of over 400 schools across the country. It is supporting teachers with free resources, practical hands-on guidance and direct industry contact and showing students how their flair for science can lead to rewarding and exciting careers.

Suzanne Jennings teaches food at Our Lady’s Convent School in Loughborough. Her visit to Greencore’s site in Northampton updated her industrial knowledge and she uses Chilled Education resources in lessons for years 6 to 13. She said “During the visit I was delighted to meet an ex-student who now works there, and is really enjoying the job.

“Another ex-student attended the University of Nottingham’s Chilled Education Summer School and this supported her application to gain a place to study at the University.” Suzanne also says several of her students are now citing CFA’s influence in their aspirations to go into the industry.

Kaarin Goodburn MBE, CFA Director: “When we started the project we didn’t quite know what to expect, we had big ambitions and lots of ideas but were not certain how much interest we’d find. But, to our delight there is a huge appetite for our resources and information. Teachers and careers professionals, who sometimes struggle to find current information, are snapping up our free resources, from fridge thermometers to hand washing kits. The careers pages on our website are by far the most popular and young people have been queuing up at our career fair stands to hear more about a future in the industry. And colleagues in chilled food are enjoying the opportunity to share their knowledge and influence the future of the sector through this innovative, school-focused approach. There’s still a lot to do but we’re confident we are on the right track.”

Chilled Education’s two year anniversary – in numbers.

Since it began the project has:

• Recruited 500 teachers in 400 Cool Schools
• Shared 750 glo-germ kits and 70,000 fridge thermometers
• Produced 1,000 MicroTrumps games
• Received 6,500 visits to its site, more than 15,500 page views with chilled careers the most popular.

Teachers: request CFA resources

CFA members: get involved

Seven teachers from Northants and Leicestershire were the latest group to get a glimpse behind the scenes of the chilled food sector. They visited one of the region’s largest food manufacturers they are already taking that knowledge back to the classroom to inspire budding food scientists of the future.

The visit, to Samworth Brothers’ Melton Foods, saw teachers tour the factory floor and meet the teams responsible for producing for up to a million sandwiches a week on the site. They heard about food hygiene, storage and how new products are developed, giving them an insight into this fast moving sector of the food industry.

It was part of the CFA’s initiative to encourage more children and young people to think about technical careers in the production of chilled food. Chilled Education (www.chillededucation.org), has been developed to help address predicted skills shortages due to the lack of graduate recruits.

During the day teachers enjoyed first-hand experience of all aspects of chilled food production at Samworths and met the experts. They have now taken their knowledge back to the classroom together with free resources available from Chilled Education including innovative Glo-Germ kits, which memorably illustrate the importance of proper hand washing.

Head of Food Technology at Prince William School in Oundle Fiona Croft said: “The visit was informative and enjoyable. It was fascinating to see the science and skills that go into making the food we may often take for granted. I am already using the hand washing experiment resources to teach my pupils the importance of good hygiene. The HACCP information will be hugely beneficial in 6th form teaching.”

Mary-Ann Kilby, MD of Samworth’s Melton Foods site explains more: “Many young people do not realise the different and interesting jobs the chilled food industry can offer. We are therefore delighted to host visits such as these. They help to show how attractive this fast-moving and ever-changing environment can be and demonstrate the range of careers on offer to anyone interested in science.”

Kaarin Goodburn, CFA Secretary General adds: “The visit to Samworth Brothers is a wonderful example of how important it is for teachers to experience the industry first hand. Only then can they begin to pass on knowledge and inspiration to their classes. Attendees were interested to hear about current innovations and career opportunities for students. And they are passing their feedback and learning back to their colleagues, including curriculum managers. Which is exactly what we want to achieve through Chilled Education.”

The Chilled Education resources have been developed by CFA in partnership with the Design and Technology Association; they will help get the lessons into schools across the UK through their UK-wide network of over 6,000 design and technology teachers.

Notes to Editors
Teachers attended from: Beauchamp College, Oadby; Chenderit School, Banbury; Hastings High School, Burbage; Lancaster School, Leicester; Prince William School Oundle; Soar Valley College, Leicester and Leicester Education Business Company.

The trade body for the chilled food manufacturing sector, CFA, today reports a six per cent growth in the UK retail market. In 2011 the total sales in all retail chilled prepared food was £13,700,189,000 – an increase of £790m over 2010 confirming its position as one of the food industry’s most rapidly growing sectors. Even excluding retailed sandwiches, rolls, baguettes and wraps chilled food is currently worth £9.8bn pa having grown by 29 per cent (£2.16bn) since 2007. Chilled food represents some 13 per cent of the retail food market,

Chilled foods, such as prepared salads and ready meals are a staple of most fridges with the largest growth area being seen in salad and fruit. Spending on mixed tray salads is up by over one quarter (26 per cent) and on chilled prepared fruit it is up by 18 per cent. These foods reduce waste by cutting down the need for consumers to buy unnecessary or large amounts of ingredients (e.g. several different types of lettuce or fruit) which may only be used a bit at a time and which may then ultimately be wasted.

As Kaarin Goodburn, CFA Secretary General explain, busy lifestyles are prompting this rise: “We know that the average time spent preparing meals has fallen from two hours to just 20 minutes a day over the past two decades. And we are all too aware of the hectic lives we all lead. There is clearly a real need for food that is readily available and quick to prepare, but is also healthy, fresh and good to eat. Sales of stir fry products, for example, are up 11 per cent year on year.

“Businesses are clearly responding to consumer needs, with hundreds of new chilled foods coming onto the shelf every month.”

Data compiled by Kantar World Panel full breakdown 2007-2011

13 March 2012

Eight teachers will get a unique glimpse behind the scenes of one the region’s largest food manufacturers next week, Monday 6 February, to learn more about the production of chilled food.And they plan to take that knowledge back to the classroom to inspire budding food scientists of the future.

The visit, to Greencore’s Northampton site, will see the teachers from schools in Northants and Leicestershire* tour the factory floor and meet the teams responsible for producing up to 400,000 sandwiches and wraps every day. They will hear about food hygiene, storage and how new products are developed, giving them an insight into this fast moving sector of the food industry.

It is part of a UK-wide initiative from the Kettering-based CFA (the Chilled Food Association) to encourage more children and young people to think about careers in the production of chilled food. The new initiative, called Chilled Education (www.chillededucation.org), has been developed to address predicted skills shortages due to the lack of graduate recruits.

During the day teachers will gain first-hand experience of all aspects of chilled food production at Greencore and a chance to meet the experts. They will then be able to use their knowledge back in the classroom with the other free resources available from Chilled Education including innovative Glo-Germ kits, which memorably illustrate the importance of proper hand washing.

Helen Dixon, Greencore Northampton’s Business Compliance Manager explains the significance of the visit:“Greencore is seeing the pool of qualified and enthusiastic potential employees slowly drying up as fewer and fewer young people choose to take up food science as a subject.We also suffer from less than positive perceptions of working in the food industry where young people believe the pay and working conditions to be unfavourable. We want to change those unfounded perceptions and one way to do this is to give teachers, and students, first hand experience. We look forward to welcoming our visitors and playing our part in securing the future for the industry by nurturing the next generation of chilled food professionals.”

Kaarin Goodburn, CFA Secretary General adds: “Chilled food is a feature of most people’s everyday lives, from the lunch time ready-made sandwich to salads, fresh pasta, and fresh prepared meals. And more foods are being developed by companies with jobs on offer ranging from technical positions to packaging designers. Greencore is an important local and national employer and is part of a larger industry servicing a UK retail market of over £9bn.”

The Chilled Education resources have been developed by CFA in partnership with the Design and Technology Association; they will help get the lessons into schools across the UK through their UK-wide network of over 6,000 design and technology teachers.”

Notes to Editors 

* Teachers will be attending from: Bishop Stortford School; Elizabeth Woodville School; Moulton School; Manor School and Sponne School in Northants and Ashby School and Our Lady’s Convent School Leicestershire.

The lesson plans for teachers have been developed by CFA in partnership with the Design and Technology Association, the professional association representing those involved in design and technology education and associated subject areas(www.data.org.uk/cfa).

Chilled Education’s lesson plans were developed by InspireEducation with CFA.

2 February 2012

Seasonal Statistics from CFA

As the countdown to the end of 2011 begins CFA marks the turning of the year with a quick look back, in numbers:

One Association representing:

19 Members with 100 Sites making 8,000 different chilled prepared foods, employing 45,000people, supplying the UK’s >£9.1bn market, with 101% market growth from 1999-2010.

And as it grows the sector continues to improve its sustainability:

22.3% reduction in sector’s energy intensity 2010 vs 1999
24.2% reduction in water use/tonne food 2010 vs 2008
42.6% reduction in food waste/tonne 2010 vs 2008
84% of food waste diverted from landfill in 2010

This year saw CFA reaching out to the next generation of chilled food professionals with www.ChilledEducation.org:

5 students sponsored by CFA at Nottingham University Food Science Summer School (will be increased to 10 in 2012)
7 Design & Technology Association (D&TA) teacher trainers engaged and training
20 CFA STEM (Science Technology Engineering and Maths) Ambassadors signed up so far
24 free NPD/taste/hygiene lesson plans developed – 12 for teachers, 12 for CFA members
500 Glo-germ hand wash training kits donated to schools & members (250 more ordered)
>1,800 referrals to CFA’s teacher lesson plans from the TES website
6,000+ teachers, education experts and organisations reading about Chilled Education in D&TA publications
8,000 chilled careers leaflets distributed to teachers & members (10,000 more ready for 2012)
10,000 CFA LCD fridge thermometers distributed to schools & members (20,000 more for 2012)

We’ve even more chilled bites!

The predicted skills shortage in the rapidly-expanding chilled food manufacturing industry has prompted the Chilled Food Association (CFA) to take action by tackling the issue at classroom level, with a unique set of resources, developed by teachers and industry specialists.

Available online from today (12 September) www.chillededucation.org is a comprehensive set of lesson plans and supporting material for CFA members’ use with children aged 5 to 16. By bringing industry professionals and young inquiring minds together CFA hopes to inform, educate and inspire children in all areas of the dynamic and diverse chilled food sector.

The site also carries careers information including interviews with recent graduates now working in the chilled sector and more than 30 real job descriptions.

CFA members and teachers will also be able to use a range of free resources to make the lessons lively and informative. CFA is providing 10,000 fridge thermometers and 500 innovative Glo-Germ kits, which memorably illustrate the importance of proper hand washing, to light-hearted videos that make serious points about correct handling of chilled foods. And lessons will cover every aspect of chilled food production from new product development to packaging and marketing.

The resources for teachers also being launched today at www.data.org.uk/cfa have been developed by the Design and Technology Association; they will help get the lessons into schools across the UK through their UK-wide network of over 6,000 design and technology teachers.

CFA is also providing STEM Ambassadors, whose network of 28,000 volunteers from the science and technology industries work with young people, to inspire interest in the STEM subjects (science, technology, engineering and maths).

Kaarin Goodburn, CFA Secretary General is keen for as many schools as possible to benefit from Chilled Education: “The chilled food industry is the UK’s fastest growing retail food sector and so most likely to suffer from the shortage of food science graduates. We also know that young people’s perceptions of working in the food industry are not very positive, but their preconceptions around pay and working conditions are unfounded. By working with children from a young age we want to inspire them, spark their curiosity in food and show them how relevant and attractive the chilled food industry is. We believe our initiative will be a significant contribution to the governments Skills Action Plan for the Food Supply Chain.”

Alison Robertson, CFA Chairman and Technical Director of Daniels Chilled Foods believes Chilled Education will give young people a real insight into the industry: “I have first-hand experience of both the rewards and demands of this fast-moving industry. Currently one of the most pressing of those demands is in the recruitment of techncial staff where many posts are difficult to fill. So, as we look to create a sustainable future we need to get youngsters interested and engaged at an early age. By working with schools to bring the chilled food industry right into the classroom we aim to address this, and the fresh approach we are taking reflects both the dynamism of our sector and the great variety of chilled foods. I am looking forward to geting out there to meet and inspire our future chilled food professionals. Chilled Education has been well received by the industry, receiving the support of the Science Council, the Association for Science Education and the Institute of Food Science and Technology.”

Bob Martin of the Food Standards Agency said: “We welcome the launch of the Chilled Education website as a resource that can help people to understand what is involved in making chilled foods safely, as well as providing useful information about key food safety subjects.”

Chilled Education is part of CFA.

Notes

The lesson plans for teachers have been developed by CFA in partnership with the Design and Technology (D&T) Association, the professional association representing those involved in design and technology education and associated subject areas (www.data.org.uk/).

Chilled Education’s lesson plans were developed with InspireEducation
(www.i2e-education.co.uk)

A free guidance document to help food businesses of all sizes determine the shelf life of ready to eat foods has been published by CFA and the British Retail Consortium (BRC).

The Shelf life Of Ready To Eat Food In Relation to L. monocytogenes – Guidance For Food Business Operators (the Shelf Life Guidance) is designed to help businesses from small food outlets to major food manufacturers calculate an accurate time period for people to eat food and minimise the risk of illness. The Guidance is also designed to help firms meet European Union microbiology rules – in particular Regulation (EC) No. 2073/2005. This sets limits on micro-organisms, such as listeria, in food.

Complex issues are explained in an easy to understand manner for staff at all levels of expertise. Real life worked examples are provided to show how the advice should be put into practice.

The guidance was developed by a coalition of organisations chaired by the BRC, including the CFA, Chartered Institute of Environmental Health, LACORS, the Health Protection Agency and the Food Standards Agency (FSA).

Kaarin Goodburn, Secretary General of the Chilled Food Association, which led food manufacturing sector input said: “We are pleased that such a wide range of organisations participated in developing the Guidance. We hope it will provide vital information on how to set shelf life, what the key pre-requisites are for making ready to eat food, and the basic principles of what to look for when selecting ready to eat ingredients.”

Sally Barber, British Retail Consortium Food Policy Executive, said: “Setting the right shelf-life is essential for food safety. The Guidance will help businesses of all sizes to calculate the correct food shelf-life for their products and to meet European microbiology regulations. It’s a free publication, with easy to use explanations and common everyday examples.“

Jenny Morris, Food Policy Officer at the Chartered Institute of Environmental Health said “CIEH welcomes the Guidance, as setting shelf life limits can be complex. We believe that this Guidance will assist all food businesses, large or small, and will also be of considerable use to food law enforcers”.

Liz Redmond, Head of Hygiene and Microbiology at the Food Standards Agency said “People need confidence in the safety of the food they buy; this guidance adds to the good work already being done by the food industry, CIEH and the FSA to achieve this. I hope businesses and enforcement officers will find this a useful addition to the range of food safety information available to them.”

Free Downloads

The Guidance is available as a free download here.

Worked examples are also available demonstrating the process, as set out in the Guidance, of determining shelf life regarding L. monocytogenes for specific products. This includes the considerations of ingredients, manufacturing environment and data to support (or otherwise) the assigned shelf life.

The data required to support the shelf life is required to be documented, but it is not a requirement for it to be held in the detailed format as set out in the worked examples.

Worked examples available :

• New Product – Cold Smoked Salmon and Fresh Watercress Sandwich –Technical
• New Product – Cold Smoked Salmon and Fresh Watercress Sandwich – Simplified
• Justifying the shelf life of an existing product – Cold Smoked Salmon and Fresh Watercress Sandwich
• Altering an Existing Recipe – Brie with Garlic and Herbs – Technical
• Altering an Existing Recipe – Brie with Garlic and Herbs – Simplified

Dr Paul Neaves of the Specialist Cheesemakers Association led the development of the brie examples.

Mr Bob Salmon of Food Solutions led the development of the simplified examples.

CFA is a partner in a new research project led by WRAP (Waste & Resources Action Programme) which, for the first time, will calculate the amount of waste in the UK retail supply chain for pre-prepared food and identify how this waste can be reduced.

Covering four products – sandwiches, pizza, quiche, ready meals – the research will develop detailed “resource maps” to highlight the amount of food and packaging waste generated for each product type at key stages in the chilled and frozen supply chains. It will also calculate the associated carbon emissions and economic impact as well as detailing the amount of water used and disposed of during the manufacture of these products.

Best practice guidance will then be produced and companies will be able to benchmark themselves against data and maximise opportunities for achieving environmental benefits and cost savings. This will include solutions for minimising waste and improving resource use from initial production through to distribution and back of store. The maps will also include WRAP data on levels of packaging and food waste from households, so that a whole chain can be seen and the “hot spots” identified.

WRAP is urging companies throughout the sector to participate in the research. Data collection will include an industry survey and company-specific resource minimisation reviews, covering 80% of the UK market for the products selected.

The research is being undertaken by Food Processing Faraday in partnership with the Centre for Value Chain Research at the University of Kent and CFA. The British Frozen Food Federation, British Sandwich Association and the Pizza, Pasta and Italian Foods Association are also supporting the project.

CFA’s Kaarin Goodburn said “Waste is a strategic issue for chilled food manufacturers to reduce both costs and support future food security and sustainability agendas. We hope this project will build on our sustainability activities over the best part of a decade providing a comparison with 2005 Defra-funded work and tracking progress in reducing waste. Informal CFA data indicates members have, since 2003, reduced waste by more than 25% and reliance on landfill by nearly 70% although the chilled prepared food market grew by nearly 30% over that period.”

Businesses interested in getting involved should contact resourcemaps@wrap.org.uk.

CFA’s Secretary General, Kaarin Goodburn, has been awarded the Leadership Award at the 2009 Trade Association Forum Best Practice Awards.

In awarding the Leadership award to Kaarin the Judges recognised that, from being involved in the establishment of the organisation 20 years ago, she has led the sector in which she operates as much as the organisation itself. Over that period she has advised and supported the sector at the UK, European and international level (where she is an advisor on a UN WHO expert group) as it has rapidly grown and evolved to be worth £8,500m to the UK economy.

Her nationally and internationally recognised expertise in developing best practice guideline for the sector and her ability to co-ordinate the actions of members has meant that the sector has been highly successful in achieving appropriate risk-based regulation that has encouraged growth and development in the industry.

With only 23 members this is a remarkable achievement, and is a credit to Kaarin’s leadership abilities which she has used to maximise the organisation’s resources by forging relationships across industry, academia and government. By pulling all parties together, she has been able to achieve outcomes that are beneficial to both her members and consumers. An achievement which was recognised last year when she was awarded an MBE for services to the Food Industry.

Kaarin was presented with her Leadership Award by John Sergeant at the Trade Association Forum’s black tie event at London’s Intercontinental Hotel, Park Lane.

CFA was also a finalist in the “Sector Representation” category which recognises success in representing the sector overall. To be short-listed as a finalist is a real accolade in itself as the sifting panel only put forward those entries they consider to be potential winners.

Notes

The Trade Association Forum (TAF) is an unincorporated body of UK Trade Associations funded by its members and administered by the Confederation of British Industry. The Forum provides its members with a range of services and activities designed to help them in the strategic development and day to day running of their organisations. Since its formation in 1997, TAF has been encouraging the development and sharing of best practice amongst UK Trade Associations and promoting the role of effective trade associations to government, industry and the wider public.

The TAF Best Practice Awards were launched in 2003 to foster the search for excellence, to recognise and reward achievement and to encourage the communication and adoption of best practice amongst Trade Association Forum members. They are the only awards of their kind in the UK.

This year the Chilled Food Association (CFA) celebrates its 20^th anniversary. Following a number of food safety incidents in the 1980s, CFA was launched in summer 1989 to represent the chilled food industry and establish standards of excellence. In December 1989, the first edition of CFA’s Best Practice Guidelines (CFA Guidelines) and its then unique Accreditation Scheme were launched by the then Minister for Food Safety, Rt Hon David Maclean MP.

Since its formation, CFA has grown from 11 founding members with a combined turnover of around £100m to 24 members and a turnover of around £2500m. It represents many of the leading names in UK chilled food production supplying the retail trade and includes large multi-nationals and smaller businesses producing a wide variety of chilled products.

The UK chilled food sector is the most advanced in the world. The key CFA membership criterion is adherence to CFA’s ‘Best Practice Guidelines for the Production of Chilled Foods’ and other CFA guidelines together with successful independent audits (either BRC or IFS) and other corroboration of technical competence. These Guidelines are the basis of the European Chilled Food Federation’s operating recommendations for manufacturers and its principles are part of the British Retail Consortium’s Global Standard for Food. They represent the gold standard for the chilled food industry and other CFA guidance on specific aspects of chilled food production are also widely acclaimed. As a result hygiene and safety standards in UK chilled food manufacturers’ premises are second to none with a full hazard Analysis Critical Control Point (HACCP) approach, implementation from farm to fork, segregation, strict temperature controls and full traceability of raw materials.

Milestones in CFA’s history include:

• 1989 – Launch of CFA Guidelines and Accreditation Scheme establishing third party auditing in the UK food manufacturing sector.
• 1990 – CFA gives evidence to Commons Agriculture Committee on microwave ovens.
• 1991 – Formation of the European Chilled Food Federation with CFA as a founding member.
• 1993 – Launch of 2^nd edition of CFA Guidelines endorsed by Safeway.
• 1994 – CFA gives evidence to Ministers opposing relaxation of temperature control regulations requiring certain chilled foods to be stored at or below 5^oC.
• 1995 – CFA becomes independent of the Food and Drink Federation.
• 1997 – 3^rd edition of CFA Guidelines published and endorsed by all major UK supermarkets.
• 1998 – CFA givesevidence to Commons Agriculture Committee in its inquiry on the then proposed Food Standards Agency.
• 2000 – CFA gives evidence to the European Commission on assuring produce safety.
• 2001 – Food Industry Panels Group established with other associations to identify best practice in the use of composite panels, thereby minimising the risk of factory fires and aiming to obtain risk-based insurance cover.
• 2002 – 1^st editions of CFAÕs Hygienic Design Guidelines, Micro Guidance for Growers, and Pesticides Due Diligence Guidance published. CFA presented to FSA on chilled food industry traceability systems.
• 2003 – FIPG Fire Risk Minimisation Guidance published and taken up as basis of preferential insurance solution targeting compliant sites (ISUWA). CFA Secretary General, Kaarin Goodburn, appointed to Defra Sustainable Farming and Food Research Priorities Group.
• 2004 – IFS Certification accepted as CFA membership criterion. CFA £100k LINK research project on pathogen attachment initiated.
• 2005 – CFA secures EU agreement for a risk-based policy approach to Listeria monocytogenesin food. CFA publishes Guidance on the EU Micro Criteria Regulations developed with the British Retail Consortium and with FSA input. CFA Guidance on Microbiological Testing and its Interpretation also published.
• 2006 – 4^th edition of CFA Best Practice Guidelines published. CFA successfully lobbies for a rejection of an FSA proposal to limit shelf-life of chilled foods from 10 days to 5 days. CFA member chairs Defra FISS Champions Group on Waste with CFA also as a member.
• 2007 – 2^nd edition of CFA Micro Guidance for Growers published with endorsement from the Health Protection Agency, National Farmers Union, British Leafy Salads Association, Horticultural Development Company.
• 2008 – CFA secures change in FSA advice to consumers to no longer advise re-washing of pre-washed leaf. Kaarin Goodburn awarded the MBE for services to the food industry and appointed to the UN FAO/WHO Leafy Vegetables and Herbs Expert Group. CFA plays instrumental role in securing international recognition at the CODEX Committee on Food Hygiene for the EU’s regulatory approach on Lm in food. Start of CFA’s £750k three year SUSSLE (Sustainable Shelf Life Extension) LINK research programme which is designed to provide data to better understand and explore the extension of the shelf life of chilled foods by using tailored reduced energy heat processes, enhancing quality without compromising safety. The UK Advisory Committee on the Microbiological Safety of Food (ACMSF) recommends “universal adoption” of hazard analysis and HACCP principles set out in CFA’s Best Practice Guidelines and recognises UK prepared food manufacturing industry’s measures to minimise microbiological contamination of foods and their clear differentiation from the approaches of other sectors.
• 2009 – WRAP (Waste & Resources Action Plan) changes the way domestic food waste is categorised in their calculations, splitting their ‘ready meal’ category so that waste from ‘store bought’ ready meals is kept separate from waste from ‘take-aways’. CFA agrees Chilled Prepared Food Sector Sustainability Aims to encourage minimisation of the sector’s carbon footprint, helping setting performance targets and playing a leading role in the development of Government and industry sustainability policy.

Kaarin Goodburn, CFA’s Secretary General, said, “CFA has come a long way in the past 20 years and has much to celebrate. It has been highly successful in lobbying UK, EU and international authorities to secure appropriate risk-based regulation and policies, equitable enforcement and a wider uptake and recognition of best practice. CFA is recognised as a leader in chilled food hygiene standards and actively promotes and encourages adoption of its standards by other sectors. There is still much work to be done and we look forward to the challenges ahead.”

The Chilled Food Association (CFA) has welcomed a recent WRAP (Waste & Resources Action Programme) decision to change the way domestic food waste is categorised in their calculations. Accepting that their current terminology is confusing WRAP have now agreed that their “ready meal” category should be split so that waste from “store bought” ready meals is kept separate from waste from “take-aways”.

CFA had criticised WRAP for persistently linking ready meal manufacturers and take- away restaurants when it comes to food waste because it is misleading and damages the perception of ready meals. In its “The Food We Waste” Report, published last summer, WRAP set out domestic food waste as divided into different categories and claimed that 440,000 ‘ready-made meals’ were thrown away by consumers. CFA disputed these figures and pressed for WRAP to change its definition arguing that most of the wastage identified relates to take-aways and not store-bought meals.

Kaarin Goodburn, CFA Secretary General said, “WRAP didn’t understand the impact that their misleading terminology and figures would have on the perception of the sector. In addition, the numbers simply didn’t add up. Estimated waste levels were extremely high compared to the market data. WRAP have since indicated a more realistic estimate of waste from these categories. Of the total 215,000 tonnes, around 81,000 tonnes represents waste from store-bought ready-meals and 88,000 tonnes from take-aways. The remainder is considered impossible to determine. We, therefore, welcome the decision by WRAP to change their terminology which we believe will ultimately lead to more accurate information and improvements in minimising food waste.”

CFA and individual members have been active in waste minimisation for many years, often playing a leading role in the development of research priorities and progressive industry and Government policy. For example, the Defra Food Industry Sustainability Strategy (FISS) Champions Group on Waste was chaired by CFA Member Dr Gus Atri of Northern Foods, and Kaarin Goodburn was a member of the Group.

CFA is actively involved in a range of waste minimisation initiatives including:

• £750k SUSSLE (Sustainable Shelf Life Extension) research programme to better understand and explore the extension of the shelf life of chilled foods by using tailored reduced energy heat processes, enhancing quality without compromising safety;

• funding research at Sheffield Hallam University comparing energy usage and waste arising from domestic vs industrial production of lasagne;
• Defra-funded projects at the Open University investigating attitudes towards organic waste-derived materials, and at Cranfield/IGD on the impact of trade relationships on waste;
• Waste & Resources Action Programme (WRAP) projects on the usage of waste in agriculture – CFA’s aim being to ensure that appropriate technical standards are in place to prevent the safety of crops being compromised.

Kaarin Goodburn, CFA Secretary General, has been awarded an MBE for services to the food industry in the Queen’s 2008 Birthday Honours List published today.

With a background in biochemistry, applied molecular biology and food science, Kaarin has worked with CFA since its launch in 1989, much of the time as a consultant to the Association. She is responsible for the development of CFA, its policies, activities and relationships with members, Government and the media.

Kaarin is a member of numerous expert working groups and committees in the UK and internationally, and a Board member of a wide range of research projects and organisations.

Commenting on her award Kaarin said: “This award is quite a surprise and a great honour recognising not only my work personally but also the standing and positive contribution of CFA in public life.”

For further information visit www.kaaringoodburn.com. A photograph (JPEG) of Kaarin Goodburn is available on request.

1. Kaarin Goodburn B.Sc. M.Sc is a Chartered Scientist, Fellow of the Institute of Food Science and Technology, Member of the International Association for Food Protection, Member of the Society for Applied Microbiology, and Member of Society of Food Hygiene Technology.

2. Membership of Boards and Committees:
2008-present: FAO/WHO Expert Group on Leafy Green Vegetables and Herbs
2006-present: Food Standards Agency VP/MAP Working Group
2006-2007: DEFRA FISS Champions Group on Waste
2006-present: DEFRA Lean Manufacture Project Board
2006-present: DEFRA/Imperial College Waste Arisings PhD Board
2005-2008: LINK/IFR/CFA Pathogen Attachment Project Board
2005-present: Northern Foods Certification Body Governing Board
2004-present: Food Standards Agency Industry Stakeholders Forum
2003-2007: DEFRA Sustainable Food and Farming Research Priorities Group
2002-present: University of Salford HACCP MSc/Diploma Advisory Board
2001-present: Food Industry Panels Group (Sec 2001-3, Chairman 2003-)
1991-present: European Chilled Food Federation
1991-present: BSI Refrigerator Standards Committee
1990-present: UK Microwave Working Party

14 June 2008

CFA welcomes FSA’s recommendation, endorsed by ACMSF at its meeting on 11 March 2008¹, to change its advice to consumers regarding the rewashing of pre- washed ready to eat (RTE) leafy salads before consumption.

CFA has long argued that advice to consumers to re-wash is unnecessary and introduces the possibility of cross-contamination in the kitchen. Research has also suggested that additional washing of fresh produce provides little additional benefit in reducing contamination².

Using published data and information provided by CFA, FSA and ACMSF have reviewed the evidence and decided that its advice to consumers may not be appropriate. In coming to its decision the FSA and ACMSF took into account:

• the excellent safety record of RTE leafy salads;
• industry’s implementation of strict controls to assure safety;
• produce safety being primarily assured by using the correct field controls to prevent contamination at source;
• washing mainly removing soil which harbours microorganisms,
• re-washing professionally pre-washed leaf does not remove appreciably more microorganisms.

In their report to the ACMSF, the FSA acknowledged the role of CFA, in particular its Microbiological Guidance for Produce Suppliers to Chilled Food Manufacturers (MGG2) and its Best Practice Guidelines for the Production of Chilled Food, which were developed by CFA in conjunction with retailers, distributors and Government scientists, many of whom are microbiology experts. MGG2 sets out in detail the procedures to be followed to ensure safety and quality and include the introduction of HACCP and risk assessment systems, microbiological assessment of irrigation water, hygiene provision for field workers, hygiene training of harvest staff, hygienic facilities for harvesting, handling, chilling, packaging and distribution, assigning a short shelf life and providing a chilled supply chain to minimise potential for microbiological growth. The Best Practice Guidelines cover intake of raw materials to the production of leafy salads.

In welcoming the decision, Kaarin Goodburn, CFA’s Secretary General said, “We are very pleased that FSA advice is to be changed. Safety is CFA members’ first priority and our members operate to the highest standards as laid down in our Guidelines which are mandatory for all our members. We welcome the change in emphasis in FSA’s approach in recognising the key food safety role of field hygiene to minimise potential for contamination at source. We call on FSA to support the introduction of such standards throughout the fresh produce supply base, including herbs and wholesale.”

References 

1. Advisory Committee on the Microbiological Safety of Food. 11 March 2008 endorsed FSA recommendation to change its advice advising consumers to re-wash pre-washed RTE leafy salads.

2. Palumbo et al (2007). Recommendations for handling fresh-cut leafy green salads by consumers and retail food service operators. Food Protection Trends Vol 27 No 11. pp 892-898.

12 Mar 2008

CFA welcomes the call by the UK Government’s Advisory Committee on the Microbiological Safety of Food (ACMSF) for ‘universal adoption’ of hazard analysis and HACCP principles set out in CFA’s Best Practice Guidelines for the Production of Chilled Foods (4th ed), and urges their universal enforcement.

ACMSF’s Ad Hoc Group on Vulnerable Groups reported today on evidence relating to the increased incidence of human Listeria monocytogenes infection in the elderly.

ACMSF recognises the efficacy of the professional chilled prepared food manufacturing industry’s measures to minimise Listeria monocytogenes contamination of foods and their clear differentiation from the approaches of other sectors.

CFA’s Guidelines are the only referenced industry document in the report:

Para 5.9 (part): “Chilled ready to eat foods are produced using HACCP principles that aim to identify where the hazard can occur in the manufacturing process and at what steps measures can be put in place to eliminate the hazard or reduce it to an acceptable level (CFA, 2006)”.

Stressing the importance of industry compliance with ‘recognised’ industry standards the report recommends the ‘universal adoption’ of HACCP principles which are enshrined in the CFA guidelines:

Para 5.32 and 6.39: “The principles of food safety management through the application of hazard analysis approaches such as HACCP are well established in the food industry. Universal adoption of these principles by the manufacturing catering and retail industry, together with effective enforcement, are recognised ways of ensuring food safety.”

The report (paras 5.12, 5.17) clearly differentiates between producers of chilled, ready-to-eat food operating to current recognised industry standards and catering and retail outlets that are not necessarily subject to the same controls as those employed by major manufacturing units operating high/low risk principles.

Listeria is minimised by careful selection of high quality raw materials, strict hygiene measures during processing, storage at low temperatures and thorough heating where appropriate. CFA members – professional chilled food manufacturers – take great care to control potential risks from Listeria monocytogenes by following good manufacturing practice at all stages.

The Chilled Food Association’s Best Practice Guidelines for the Production of Chilled Food (2006 4th edition) were developed by the Association in conjunction with retailers, distributors and Government scientists, many of whom are experts in the control of Listeria monocytogenes. The Guidelines set out in detail the procedures to be followed to ensure the safety and quality of the finished product. Compliance with the Guidelines is mandatory for all CFA Members.

26 September 2008

A new food industry Code of Practice on Fire Risk Minimisation has been published by the Insurers’ Fire Research Strategy Scheme (‘InFiReS’), in association with the Association of Insurers and Risk Managers in Commerce (‘AIRMIC’) and the Food Industry Panels Group (‘FIPG’).

The Code has the support of the UK insurance industry. It updates the previous guidance published in 2003 by the FIPG – a broad consortium of trade associations in the food manufacturing, storage and distribution sectors led by the Chilled Food Association (CFA). Designed to provide advice across all the various sectors of the food industry, the new Code of Practice aims to establish a generic property loss control standard that companies can aspire to in the expectation that damage caused by fire will be kept to a minimum.

Fire has been and continues to be one of the major issues facing the food manufacture, storage and distribution industries in the UK. This new Code updates the approach that individual companies must take to ensure that they are fully compliant with legislative requirements and provides guidance on fire risk minimisation in both new and existing structures, which is required by the Regulatory Reform (Fire Safety) Order 2005, which came into force in 2006.

The new Code of Practice covers the following areas:

o Compliance with legislation and management of fire risks;

o The minimisation of fire risk – core requirements including permits to work and maintenance;

o Minimisation of fire risk – equipment and materials including construction, composite panels and specific production processes;

o Fire protection and detection equipment;

o Emergency response and contingency planning;

o Appendices – housekeeping, fire checklist, work permits, approved
suppliers and installers of approved composite panels;

o Further reading and information.

Kaarin Goodburn, CFA’s Secretary General, in welcoming the new Code of Practice said, “CFA was instrumental in developing the original FIPG guidance which was prepared to address the problems experienced by the food industry in obtaining fire insurance. We welcome and endorse this new publication which has full Code of Practice status and which is a milestone in having the support of the UK insurance industry.”

Derek Mason, Group Risk and Insurance Manager at Uniq plc, said, “It was always the intention that once we had completed the first edition of FIPG guidance we would seek insurers’ full support for the approach. I am delighted to say this has now been achieved. When the property insurance market next hardens this Code should give property risk managers ammunition to counter the wilder excesses and nonsensical demands of some insurers that were previously seen.”

Fire Risk Minimisation Guidance for the Food Industry is available to order from the FPA website priced £15.00 or £12.00 for FPA members. It is also available as a free download to CFA members at www.chilledfood.organd to gold and silver FPA members at www.thefpa.co.uk.

For further information about this publication please contact Kaarin Goodburn at the Chilled Food Association (CFA) on 01536 514365 or Dominic Louks at the Fire Protection Association (FPA) on 01608 812513.

The Chilled Food Association has relaunched its highly successful website at www.chilledfood.org. With improved navigation and search facilities the newly designed website continues to offer a wealth of information on food safety and hygiene as well as resources for journalists, students, authorities, enforcers and industry.

The website provides a unique repository for:

• guidance (downloads) on safety assurance, hygiene, management, shelf life, and legislation e.g. Microbiological Criteria for Food Regulations 2073/2005/EC;
• industry information such as market data;
• chilled food-related events (i.e. courses, conferences and exhibitions);
• CFA position statements on a variety of issues; and
• information for students.

The website is linked to the CFA shop where CFA publications such as best practice guidelines can be purchased securely. You can also sign up for newsletters and updates.

In addition CFA Members have access to an extensive library of resources including:

• technical reference materials;
• regulatory, political and policy developments (national and international);
• updates on confidential CFA projects and research;
• contingency planning and support.

The UK chilled food industry leads the world in the standards and systems used to produce chilled prepared foods. These standards are used as the basis of European industry professional guidelines and are promoted worldwide by the CFA.

Kaarin Goodburn, CFA’s Secretary General said, “We are very proud of our relaunched website which is at the cutting edge in terms of the information it provides for its members, the food industry in general, regulatory bodies and the wider public. CFA is recognised by UK and European Government departments and agencies as the voice of the UK chilled prepared food industry. With over 130,000 page views in the last year it is important that our interface with the public and the industry communicates our message clearly.”

Helen Sisson, Group Technical Director of Greencore Group, has been appointed as the first woman to chair the Chilled Food Association (CFA).

Helen has been involved with the CFA for 6 years, including serving on the CFA Executive Committee for the past 3 years. She has 20 years experience within the Food Industry, the majority of which have been spent working with chilled foods.

CFA and its members are at the forefront of hygiene standards in chilled food production. These standards are used as the basis of European industry professional guidelines and are promoted worldwide by CFA. CFA is recognised by both UK and European Government departments and agencies as the voice of the £7.5bn UK Chilled Prepared Foods Industry.

Helen will chair CFA’s Board of Directors, comprising senior management representatives of Full Member companies. The Board is responsible for governance and development of the CFA; it oversees all CFA activities and determines overall CFA strategy.

Helen was appointed Group Technical Director of Greencore in 2004, having previously held a number of technical and operational roles within the company. She is responsible for all aspects of food safety, health & safety and the environment as well as leading the company’s health agenda and unique Food First programme. During her time Greencore has made significant progress in key risk management areas, achieving recognition from many sources including its customers, insurers and national government offices, as well as contributing to the progress and profitability of the Group.

Kaarin Goodburn, Secretary General of the CFA said, “We are delighted that Helen Sisson is to be the first woman to chair CFA. Her experience in the Chilled Food Industry is extensive and her knowledge and background will help us in our mission to promote its professional reputation and standards of food safety and hygiene”.

Commenting on her appointment, Helen Sisson said, “It is an honour to chair CFA. I am looking forward to working with colleagues in the industry to build on the CFA’s many strengths and excellent reputation as a centre of expertise for the Chilled Foods Industry.”

Date issued: 8 March 2007

The new revised second edition of CFA’s successful ‘Microbiological Guidance for Produce Suppliers to Chilled Food Manufacturers’ is now available.

Aimed at suppliers and growers of fresh, frozen and dehydrated produce – both organic and conventional, the primary aim of this Guidance is to help to minimise food safety risks.

The safety of fresh produce is assured primarily by hygienic growing, handling and preparation conditions. By focusing on using risk assessment and Hazard Analysis Critical Control Point (HACCP) in the field, this document provides clear guidance to all growers of produce on the main microbial food safety hazards and their controls, particularly in relation to produce that is to be minimally processed and eaten without being cooked.

Good Agricultural Practice and Good Hygienic Practice are recognised internationally as the basis for the safe production of fresh produce and the most efficient way to improve the safety of produce is to rely on a proactive system reducing risk factors during production and handling. The revised Guidance addresses all the key control areas – specifically:

• Risk Assessment
• Traceability
• Hazards and their Control in Growing
• Harvesting & Handling
• Packhouses/Post Harvest Handling
• Sampling, Test Methods, Targets and Tolerances, Interpretation of Results.

A risk assessment approach is taken throughout, with information being provided on relative risks of:

• Various water sources
• Irrigation methods
• Crop types and uses.

Information is also provided on acceptable treatments and intervals in the application of organic materials to land as well as livestock intervals, which has been taken into account in the development of the Food Standards Agency’s ‘Managing Manures for Food Safety’.

New to the second edition are newly defined concepts such as ‘control point’, amended farmyard manure handling requirements including usage intervals, inclusion of requirements for orchards/fruit production, and revision of packhouse and postharvest handling requirements.

In addition the guidance now includes a return to work questionnaire for food handlers and information on the key requirements of the EU Microbiological Criteria for Foodstuffs (2073/2005) from a fresh produce perspective.

Commenting on the new publication, Kaarin Goodburn, CFA’s Secretary General said, “The first edition of CFA’s microbiological guidance for growers set the gold standard for fresh produce suppliers to the chilled food industry. The new Guidance is based on current best practice taking into account research and experience. Protecting the microbiological quality and safety of raw materials used to make raw ready-to-eat products in particular is vital. We believe that the industry and its suppliers will benefit greatly from this latest CFA publication and we would encourage the wider uptake of the key principles throughout the ready-to-eat fresh produce sector.”

CFA Produce Working Group Chairman, Mr Greg Hunn (Greencore) said: “By bringing together growers and users of produce in an ‘open forum’ and by using a HACCP and risk assessment approach to the management of supply standards, this updated MGG will further strengthen controls in the produce supply base not only to CFA members but also in the broader produce industry.”

To obtain your copy of these Guidelines visit the CFA online shop.

Continuing its commitment to enhancing food hygiene standards, the Chilled Food Association has published the fourth edition of its hugely successful “Best Practice Guidelines for the Production of Chilled Food”.

The “Guidelines” are widely recognised as the benchmark for best practice in the chilled food industry and constitute the standards of operation required for membership of the Association. They are also in line with new EU food hygiene legislation as well as Codex Alimentarius Codes of Practice.

Reflecting the dynamism of the ever-increasing range of chilled food products on the market and the technical complexity of the chilled food business the “Guidelines” take an integrated approach based on HACCP providing information on the principles of food safety, pathogen characteristics and hurdles. They also provide specific detail supplementing and interacting with the British Retail Consortium Global Standard for Food, the International Food Standard, and provide new information and additional sections over the previous edition including:

• New ‘HACCP Implementation’ section;
• New ‘Shelf life Assessment’ section;
• New guidance on the microbiological status of products vs. usage and the required hygiene in production areas;
• New ‘EC Microbiological Criteria Regulation’ summary text referring to the BRC/CFA Guidance on the Practical Implementation of the EC Regulation on Microbiological Criteria for Foodstuffs (published December 2005);
• New ‘Traceability’ section includes diagrams of information types required at different stages of production;
• New decision tree usage examples for different types of products;
• New pre-employment medical screening questionnaire;
• New return to work questionnaire;
• Cross-reference to CFA’s various other guidance documents, e.g. Water Quality Management Guidance (2nd ed, published Dec 2005);
• Incorporation of CFA’s ‘High Risk Area Guidelines’ (2nd ed, 2001);
• New ‘High Risk Area’ temporary operatives pre-employment training material;
• New CFA handwash poster;
• New ‘Contractor Hygiene’ requirements;
• Revised ‘Air Quality’ text updated to reflect the new Campden and Chorleywood Food Research Association guidance.

Kaarin Goodburn, CFA’s Secretary General said: “CFA continues to promote best hygienic practice in the industry, providing the best advice available to businesses. The new CFA Guidelines provide the fundamental principles that must be considered when designing safe manufacturing operations. They will be useful when working with local enforcement authorities to implement legal requirements at the production stage and may assist food businesses in complying with third party technical standards. It is our firm belief that these Guidelines continue to provide invaluable advice to all sectors of the chill chain at home and abroad.”

For the first time the CFA ‘Guidelines’ are published in partnership with The Stationery Office and are available (price £100.00) through TSO’s bookshops and online.

Date issued: 25 January 2006

The Chilled Food Association has published the second edition of its “Water Quality Management Guidelines” providing unique guidance to chilled food manufacturers and their suppliers on what should be included in their site water quality management policies.

By law, UK water supplies must be ‘wholesome’ but the supplier of the water is only responsible for its quality up until the point of delivery to the factory site. This means that the food producer is responsible for maintaining the quality of the water once it enters the site water distribution system. In addition where a private water supply is used, the food manufacturer carries total responsibility for water quality.

This Guidance covers the prevention and management of potential microbiological hazards from the use of water in chilled food manufacture. Reference is also made to the prevention of potential chemical and physical hazards from water used in chilled food production. The main chapter on “Developing a Site Water Quality Management Policy” includes subsections on:

• Responsibility and Management
• Water Supply to site
• Water Treatment and Distribution
• Water Usage and Risk Assessment
• Monitoring Water Quality and
• Corrective action.

There are specific appendices on Cryptosporidium, Legionella, Water Authority Risk Assessment, DWI Acceptable Limits, Water Sampling Procedure, and aspects of Factory Water Risk Assessment, plus definitions and an extensive bibliography.

Said Kaarin Goodburn, CFA Secretary General, “The CFA Water Quality Management Guidelines” contain invaluable information and advice for companies on how to meet their responsibilities under the EU General Hygiene Regulation (EC/852/2004) and the EC Drinking Water Directive (EC/98/83). The document, which is written from a UK perspective but is also applicable internationally will be of interest to all chilled food companies as well as the wider food industry.”

CFA’s “Water Quality Management Guidelines” can be ordered online (price £55.00) from the CFA website.

Date issued: 3 January 2006