The UK Health and Safety Executive (HSE) have published their latest report (2022) on the monitoring and control of plant protection products in the UK.  

Article 68 of Regulation (EC) 1107/2009 (legislation.gov), requires the competent authority to publish annual reports for monitoring and control of plant protection products (PPP’s) in the UK. 

The report describes the official controls carried out by the UK’s Chemicals Regulation Division of the HSE, and by other enforcing authorities. 

Reports consist of HSE monitoring and enforcement data from reactive and proactive investigations and Official visits, including: 

• pesticide residue and Maximum Residue Levels (MRL) cases 

• formulation surveys 

• monitoring of food 

Download the full report here  

The Food Safety Authority of Ireland (FSAI) recently reported on a microbiological survey of chilled and frozen coated poultry.  

Between 5 September and 28 November 2022, 382 samples were collected by Environmental Health Officers for this national microbiological survey. 

From 2018 to 2020, a multi-country outbreak of Salmonella Enteritidis infections was caused by the consumption of frozen breaded poultry products in the European Union/European Economic Area and the United Kingdom.  

On the basis of this outbreak, a national microbiological survey was undertaken by the FSAI in conjunction with the National Environmental Health Service and the Health Service Executive Official Food Microbiology Laboratories, to gain a better understanding of the microbiological quality of chilled and frozen coated poultry meat preparations and poultry meat products intended to be eaten cooked. 

The survey found that 1.3% (5/382) of non-ready-to-eat chilled and frozen coated poultry placed on the market in Ireland were contaminated with Salmonella Infantis; the isolates of which exhibited various patterns of antimicrobial resistance (AMR).  

As a result the FSAI reminds manufacturers of chilled and frozen coated poultry to ensure they have a robust food safety management system in place based on principles of Hazard Analysis and Critical Control Points (HACCP) as well as the need to carefully follow Regulation (EC) No 853/2004 laying down the specific hygiene requirements that must be implemented when handling food of animal origin at all stages of the food chain. 

They also highlight that it is imperative to ensure such products are clearly labelled as non-ready-to-eat products and they must have valid cooking instructions labelled on the packaging. 

The report also recognises that consumer advice is required to raise public awareness on microbiological risks regarding undercooking and unhygienic handling of chilled and frozen coated poultry. Consumers need to follow the cooking instructions exactly as labelled on the product packaging and adhere to good hygienic practice during preparation to minimise the risk of salmonellosis. 

Read more here  

HM Revenue and Customs and HM Treasury have launched a consultation on strengthening the Soft Drinks Industry Levy (SDIL).  

Following the recent SDIL review, this consultation sets out proposals to build on the SDIL’s success in incentivising soft drinks producers to reduce sugar content. 

These proposals are: 

• to reduce the minimum sugar content at which the SDIL applies to qualifying drinks from 5g to 4g. The SDIL standard rate would apply from 4g to 7.9g total sugar per 100ml, as opposed to 5g to 7.9g total sugar per 100ml currently 

• to remove the exemption for milk-based drinks whilst introducing a ‘lactose allowance’ to account for the natural sugars in the milk component of these drinks 

• to remove the exemption for milk substitute drinks with ‘added sugars’ beyond those sugars derived from the principal ingredient, such as oats or rice 

The government welcomes views on these proposals as part of the consultation and feedback will inform decisions by HM Treasury ministers. 

 The consultation can be found here and responses must be submitted by 21st July 2025.  

13th May 2025 marked a standout date in the calendar as professionals from across the industry gathered for the BFFF Technical Conference—a day filled with insight, learning, and collaboration.

Hosted at the impressive British Motor Museum in Warwickshire, the conference ran alongside the BFFF Health and Safety Conference, allowing delegates, speakers, and exhibitors to maximise networking and knowledge-sharing opportunities.

The day kicked off with Anna Malek-Woznica from BRCGS, who shared invaluable insight into the extensive work carried out to uphold the integrity of their certification programmes. This set the tone for a strong focus on allergens, hypersensitivity, and incident prevention, with insightful presentations from Tina Potter and Robyn Smyth of the FSA, as well as Dominic Watkins, a leading food lawyer from DWF Law. The session sparked collaborative discussions across the room, particularly around root cause analysis and strengthening preventative measures.

Post-refreshments, delegates were immersed in a compelling session on Food Fraud by Alison Johnson from Food Forensics. With fraud risks spanning numerous areas, this session proved critical in understanding the available risk control strategies.

Next, Dr Amer Rashid from the Halal Certification Organisation (HCO), a BFFF member, took to the stage to talk about serving the UK and Europe in a market now estimated to be worth $3.5 trillion!

The morning concluded with a dual focus on practical challenges and global trade. Tony Baldock, Corporate Director at Sevington Inland BCP, offered key reflections on trade, followed by a thought-provoking session from Dr Jeff Banks, a food quality and safety expert, who tackled the challenge of “Is your freezer really clean?”

After a fantastic networking lunch, the afternoon sessions turned to sustainability. Graham Robson from Emissis showcased their AI-driven energy optimisation technology, while David May from Hubl shared an innovative logistics solution to move frozen goods across Africa without refrigerated transport.

Wrapping up the day was a highly engaging and informative session from Lianne Pemberton and Jonathon Crawford of Smurfit Westrock. They demystified the complexities of packaging legislation, leaving attendees with practical takeaways and a clear understanding of the packaging regulatory landscape.

A huge thank you to all speakers, delegates, and organisers for making the BFFF Technical Conference 2025 a resounding success. For those who attended—don’t forget to share your feedback. Your insights help us continue to deliver impactful and engaging events for the industry.

Total supply chain solutions provider Oakland International said goodbye to a highly valued member of their team as food technology consultant partner Lesley Holborow put down her pen after 22 years of service.

 

Lesley originally started working with Oakland in 2003 as a customer before becoming a highly regarded partner for the company’s auditing process.

 

Over the last two decades she has been instrumental in the company achieving various standards and accreditations vital in the food industry.

 

Presenting Lesley with a specially engraved pen and some flowers to mark her retirement, Oakland International Co-Founder Dean Attwell praised her dedication to duty and the way she had blazed a trail for others in the world of auditing.

 

He said: “The amount of people here today to say goodbye to Lesley reflects the length of the partnership between us and how much Lesley is valued here at Oakland.

 

“Lesley came to us as an auditor for one of our first major clients overseeing biscuit packaging but soon moved over to looking after the company’s audits and has led the way for subsequent teams to follow.”

 

Lesley said: “I have seen Oakland go from strength to strength and I will always be fond of my time here. During the pandemic everyone rightfully praised those in hospitals and emergency services who worked through to keep the country going but Oakland very much played their part too in making sure food was delivered at a time perhaps more vital than ever before.

 

“I wish the company every success in the future.”

 

A Certified B Corporation, Oakland International is an expert in saving food and non-food products from going to waste via their distress load management service, and a specialist and leader in direct-to-consumer services, case consolidation, contract packing, storage and distribution, food tempering, and brand development support for all types of food. They aim to be the first business within its sector to reach net zero and serve markets across the UK and Ireland.