Agenda item

To consider a report by the Corporate Director:  Customers (copy enclosed) which presents the findings of the Task and Finish Group established to review the Council’s policies and procedures with respect to food procurement, regulation and contract management in the wake of the horsemeat scandal.  The Committee is asked to consider the Group’s recommendations ahead of their presentation to Cabinet.

11.40am

The Corporate Director: Customers introduced the Catering Manager; Public Protection Manger and Strategic Procurement Manager and submitted a report (previously circulated) presenting the findings of the Task and Finish Group established to review the Council’s policies and procedures with respect to food procurement, regulation and contract management in the wake of the horsemeat scandal.

The Task & Finish Group discussed issues around the following key areas –

·         the procurement of meat and meat products

·         the Council’s role as an enforcing and regulatory body, and

·         the sufficiency of contractual arrangements with commissioned services.

Following scrutiny of the above areas officers were tasked with producing a Position Statement and recommendations for service improvement (attached to the report) and the report recommendations stemmed from those documents.  Councillor David Smith, Lead Member for Public Realm commended the Council’s response to the horsemeat scandal and how the authority dealt with such issues and emergencies in general.  Councillor Win Mullen-James was a member of the Task and Finish Group and echoed those sentiments highlighting the hard work of the officers involved.

The committee raised questions regarding the sourcing of meat and contract specifications and sought further assurances regarding the robustness of the procedures in place to identify food fraud.  In response officers –

·         reported upon the current contracts and specifications for meat including the stipulation for British meat with beef under 30 months old and Protected Geographical Indication (PGI) status (Welsh origin) from approved suppliers for beef and lamb

·         elaborated upon the results of recent investigations which had established that one product item (chicken) had been sourced from Germany

·         explained that sampling was undertaken by both local authority and Food Standards Agency and a proactive approach was being undertaken to establish traceability, hygiene and the meeting of contract specifications

·         highlighted the strengthening of contract management procedures including the need to report any changes in the supply chain

·         provided assurances that robust systems were in place but in view of the nature of the industry fraud cases could not be totally eradicated

·         elaborated upon the Food Standards Agency audit in July 2013 covering food hygiene, standards and delivery

·         confirmed that an additional food standard officer had been employed for a period of 12/18 months until an existing trainee became fully qualified.

To guarantee the quality and origin of meat procured the Chair queried the possibility of stipulating that all suppliers must be Red Tractor Assured in future contracts.  Officers referred to potential difficulties with that approach including supply problems and availability of products at particular times of the year together with the financial implications of imposing that requirement.  In particular, any increase in school meals above £2.00 would have a detrimental impact on take up rates.  It was noted that the Task and Finish Group would be maintained in the short term to monitor delivery of the report recommendations and it was suggested that the matter be given further consideration by that forum.  It was agreed to receive a report back on the work of the Task and Finish Group in approximately twelve months’ time.

RESOLVED that –

(a)     the recommendations of the Food Review Task and Finish Group as detailed in paragraphs 3.1 – 3.13 of the report be supported and recommended to Cabinet for approval;

(b)     the Food Review Task and Finish Group be asked to explore the viability of future meat procurement contracts stipulating that all suppliers must be Red Tractor Assured, and

(c)     a report back on the work of the Food Review Task and Finish Group be submitted to the committee in approximately twelve months’ time.

[HW to arrange for recommendations to be reported and for the Task and Finish Group to consider recommendation (b).  RhE to action (c)]