Smoked Food (Hansard, 26 February 1991)

§ Mr. Michael Forsyth

Proposals to amend the Food Hygiene (Scotland) Regulations 1959 to introduce a system of new controls on the temperature of foods during production, storage, distribution and service to the consumer were the subject of a consultation in 1989. The proposed temperature controls are intended to minimise the opportunity for growth of pathogenic microorganisms such as listeria and salmonella.

Smoked or cured fish is included in the list of specified food products which would have to be kept chilled unless they have undergone a process which prevents the growth of pathogenic micro-organisms at ambient temperature. While the Scottish regulations are still in draft, the Government have received representations about the way in which they would apply to certain foods, including foods sent by mail. After considering these, we believe that in certain areas it would be reasonable to make changes to the draft regulations which would not present a public health risk.

Officials will therefore consult interested parties on a number of proposed changes. Including among these is a proposal to exempt foods delivered by mail order through the post or by courier to allow the industry more time to develop practical means of achieving necessary controls. Research studies have been commissioned by the Government to identify ways in which to maintain product stability in this area. When the results of this research are available, further discussions with the industry on practical solutions will be held. This exemption will be kept under review and we will examine urgently ways to provide consumers with information on these products.