Scope, Purpose and Areas Of Interest

Scope

Technical and scientific issues related to the food service sector and its suppliers. The panel has a broad membership base and is now widely recognised as an important forum for the discussion of food service issues including, for example, the commercial opportunities and implications of CCFRA research, the commercial impact of developing legislation, and topical issues and common challenges. Amongst its members are contract caterers, restaurant and catering chains, pub chain operators, public sector organisations, institutional caterers, equipment manufacturers and food service suppliers. Most members are actively involved in technical, quality and safety management.

Purpose

• To share non-confidential information about issues, roles, trends and knowledge gaps relevant to the food service sector between its members and members of other CCFRA Panels.
• To foster an understanding of what's new in the food service sector, by identifying the relevant experts and reviewing their activities
• To provide guidance to CCFRA and others on priority areas relevant to the food service sector needing further study.
• To review and mentor CCFRA projects relevant to the food service sector.

Areas Of Interest

Raw materials and ingredients, for example:

• Supply of raw materials and ingredients that meet the needs of the food chain
• Supply of raw materials and ingredients of appropriate quality and quantity at proportionate cost

Manufacturing, Food Preparation and Supply, for example:

• Process design and optimisation
• Innovative processing and packing operations
• Cost-effective supply chain management
• Protection of the health and safety of operatives

Product quality and innovation, for example

• Understanding, definition and measurement of product quality
• Delivery of consistent quality
• Product innovation and the new product development process

Food and the consumer, for example:

• Understanding what shapes consumers´attitudes to food and their behaviour with regards to product choice
• Understanding the physical and sensory interaction between the consumer and the product, and how this influences product use and perception of product quality
• Understanding the links between food, diet and health and the implications arising from such links

Food and drink safety, for example:

• Identification of current and emerging chemical, biological and physical hazards with understanding and prioritisation of the associated risks
• Reduction of safety hazards and risks by developing, improving and implementing proportionate, evidence-based controls for the whole food chain
• Development and improvement of rapid, dependable, affordable and generally accepted methods of sampling and analysis of food safety hazards

Knowledge management, for example:

• Knowledge transfer through timely communication of relevant scientific, technical, market and regulatory information to personnel
• Appropriate and proportionate regulatory controls with equitable and just enforcement
• Improved understanding of the food supply chain by the general public through better education and the timely provision of balanced information

Examples of Items Discussed:

Items discussed at previous meetings include:

• Make the most of the Weather – how to predict and manage demand
• Cryptosporidium/Boiling Water Notice and the Food Service Sector
• Organic issues
• Fruit & Vegetable Washing & Decontamination
• Labelling and presentation of information to consumers
• Allergens
• Hot topics in microbiology
• Legislation updates
• Implementation of HACCP in the food service sector
• Hygiene issues including latest on hand washing and personnel hygiene
• Frying oil quality issues
• Safe Re-heating
• Pest Control Best Practice
• Practical aspects of cleaning and disinfecting
• Food Standards Agency´s Hygiene Campaign and Salt Reduction Initiative
• Regional sourcing of food products
• Going green makes cents!
• Innovative catering systems