9:00 Registration and refreshments
9.30 Welcome and introduction
Chair: Jenny Morris, Principal Policy Officer, CIEH
9.45 The use of criminal corporate manslaughter legislation for food poisoning outbreaks
Mr Ron Reid, Shoosmiths Solicitors
- This is a new concept for many as the relatively new legislation has traditionally been seen only as suitable for workplace health and safety breaches.
- Ron Reid will show how it can apply in food poisoning outbreaks and will ask what would have happened if it had been used in some recent high profile cases
10.30 Case Study: Salmonella Outbreak in a Prison – lessons for safety practitioners and enforcers alike
Ms Helen Clark, London Borough Wandsworth
- When the prison initially thought the outbreak was due to Norovirus, the wrong controls were put in place.
- Many lessons have been learned from deviating from practiced defined by a HACCP to civil rights in a lock down situation
11.10 Refreshment break
11.30 New research findings on Campylobacter and Salmonella - risks and controls
Prof Tom Humphrey, Bristol University
- Have we controlled the UK Salmonella problem adequately through schemes such as the Lion Brand scheme?
- What messages should we be giving to food businesses regarding selection and treatment of eggs?
- Why can we eat rare roast beef but not rare chicken breasts?
12.10 Case study: Giardiasis outbreak associated with poor hygiene procedures in a restaurant - lessons for safety practitioners and enforcers alike
Ms Angela Brindle, Bradford Metropolitan District Council
- Beaver Fever as it is known in the States is a relatively uncommon cause of gastro intestinal disease. A large outbreak occurred in Ilkley, West Yorkshire in 2009 that was traced to a water dispensing unit of a restaurant. Angela Brindle will describe the investigation and subsequent actions taken
12.50 Lunch
13.50 Bringing a case for non compliance with food safety training requirements
Mr David Newsum, David Newsum Associates
- There is a myriad of training solutions available for businesses. How does the business determine which to choose and how does an enforcer decide when compliance has and has not been met?
- Computer based packages, half day, whole day, accredited, bespoke non-accredited courses; the range is endless for food business operators to make a choice. Which is the right one?
14.30 Bringing a case for non compliance with HACCP requirements
Claire Andrews (Gough Square Chambers and Dr Belinda Stuart-Moonlight, Moonlight Environmental Ltd
- The HACCP charge is fraught with difficulties in terms of its interpretation. Claire Andrews will outline these difficulties and Belinda Start-Moonlight will attempt to answer questions such as: What does a compliant food safety management system look like? How does a food business adequately demonstrate compliance? How does an enforcer determine compliance with a management system reliant on reporting by exception, such as is found in SFBB, when no reports are recorded? Does an accreditation such as BRC prove due diligence in all cases?
15.10 Refreshment break
15.30 Collecting, storing and presenting evidence with integrity - how the lawyers find holes in cases
Mr Hugh Smith, Andrew Jackson Solicitors
- With an adversarial legal system in the UK, enforcers and witnesses will inevitably be subject to scrutiny in the witness box. How can they be best prepared?
- Hugh Smith will look at legal constraints in gathering and presenting evidence such as RIPA. He will share his knowledge of lawyers techniques to ruffle the unsuspecting witness.
16.10 Question and answer session
16.30 Close