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 Ireland has arguably more to lose from an outbreak of food borne disease than its European neighbours, given our position as a major tourist destination and food and animal exporter. The BSE scare is a salutary reminder of the kind of consequences in terms of the loss of public confidence and financial downside that comes with such a disaster. "It takes a long time and a lot of effort to build a brand name but you can lose it, very quickly", warns Dr Patrick Wall, who is more aware than most of the risks of shoddiness in this crucial area. As chief executive of the Food Safety Authority of Ireland (FSAI), it is his role to co-ordinate the various agencies charged by the Government with monitoring food safety standards throughout the Republic. He says that safety standards in Ireland are good but he cautions against complacency. "We are in danger of becoming victims of our own economic success. Staff shortages have now become an issue and this means that control standards could slacken if we are not careful". First EU State with Food Authority The FSAI commenced operations in January 1999 as a direct response to the BSE crisis. Ireland was, in fact, the first EU member state to empower such a dedicated body which effectively acts as a forum through which the various agencies, veterinary inspectors and the Environmental Health Officers, co-ordinate their activities. |
"BSE made the media sit up and take notice", says Dr Wall. However, he is critical of the UK authorities for the way in which they initially dealt with the crisis. "It was a disaster that was not managed and we suffered as a result", he adds. But he points out that at least it made all countries look at how they regulated the production of food and drove home the need for an independent and transparent food safety authority. Overseeing all food agencies – 1,899 people The FSAI is accountable to the Minister for Health not the Minister for Agriculture, which is significant. What is also worth noting is that the Authority’s board does not have any food industry people on it to set the agenda. It is supported by a scientific committee consisting of 15 experts and can draw on the views and knowledge of a further 82 scientists with expertise in this area. The FSAI, in effect, co-ordinates the 48 separate agencies, employing 1,899 people working at the front-line of food safety. "The FSAI’s objective from the start", explains Dr Wall, "was to develop a seamless inspection service from fork to farm". While prevention of food borne disease outbreaks is obviously the overriding objective, when things do go wrong - and it is probably inevitable they will from time to time - then the FSAI’s task is to identify where in the food chain the problem has occurred quickly and where corrective action is needed. Onus for Safe Food with Industry He argues that the onus for producing safe food lies with the industry itself. "No food company can afford to make anybody ill", he stresses. "People don’t come to Ireland for the sun - it’s things like the culture, the food and the whole green image that attracts them here. We just cannot afford to create a bad image that’s why it is vital our food products are properly produced". The agencies involved in safety control now have enhanced powers and can close down premises without having to get a court order. While this is certainly a safeguard, Dr Wall argues that the stick and carrot approach will not of itself build consumer confidence which, he admits, has undoubtedly been shaken by the BSE crisis. |
Developing a food safety culture "We want to develop a food safety culture in Ireland", he asserts. To this end one of the key roles of the FSAI is in raising awareness of the need for food safety in the minds of the public and the industry. The emphasis is not just on highlighting the risks of food borne diseases but also on how processors and individuals can best manage problems, which arise. This is being done through a range of educational campaigns focusing on primary school goers in addition to widespread press and radio advertising campaigns. In this regard Ireland’s EU Commissioner for Health and Consumer Protection David Byrne has stated food safety is his "number one priority" with the goal of ensuring that Europe has the highest standards for consumers. The FSAI’s educational role is due to transfer to the proposed new all-Ireland Food Safety Promotions Board, which is to be located in Cork. However, this responsibility remains "parked" with the FSAI until such time as the Northern Ireland Assembly reconvenes and the All-Ireland bodies are up and running. Star Ratings Should Include Kitchen Hotels and guesthouses need to be sure that the food they serve to their customers is safe. As such Dr Wall argues that they should be sure of their suppliers and that their own safety controls are of the highest standard. "Ideally, they should employ one supervisor to oversee the operation of storage and kitchen facilities, someone who will drill the heads off everybody else to ensure there are no slip ups", says Dr Wall. He is not happy that star ratings awarded to Irish hotels are done so on the strength of their restaurants alone, suggesting that these accolades should also rate the kitchen, storage etc facilities of these establishments. Training of staff in the basics of good food storage and preparation is vital but is an area, which he fears may suffer because hotels are busier and getting staff is becoming more difficult. |
AIB Bank has a substantial accommodation based
loan book, with commitments in excess of IR£300 million
(e381 million), ranging from small family run private hotels
to the major hotel groups. The commitment to the hotel sector
is supported by a dedicated Hotels & Tourism sector team.
This unit, established in 1997, is managed by Audrey Boyd with
5 staff.
Micros
Fidelio presented the current range of software products, along
with the latest modules from their next generation "Opera"
suite of hotel management systems at the HOSTEC show recently.
These include Property Management, Quality Management, Sales
& Catering Systems, 3500 Front Desk System and 3700 Point
of Sale System.
Yvonne
Boyle and Maria Logan have a combined 17 years experience in
recruiting for the hotel and catering industry. Both hold Diplomas
in personnel management and have certificates in psychology.
Logan Boyle Recruitment is built on personal relationship with
clients and candidates. They believe in a long-term partnership
approach to recruitment. If you would like more information on
Logan Boyle Recruitment please call (01) 676 8977, email lbr@indigo.ie
or visit their website at www.lbrecruit.com.