A group commissioned to identify lessons learned from the horsemeat fraud issue has published its findings.
Led by former Chief Vet Professor Jim Scudamore, the report makes a number of recommendations intended to improve the food safety and standards regime in Scotland.
The news release from the Scottish Government is attached.
To access the full report click on the link - Putting Food Safety first
The results of a survey exploring attitudes, reported behaviours and knowledge around food in Scotland have been published today showing that the cost of food is perceived to be the main barrier to eating healthily for up to a sixth of the population.
Click on the link for more information Scotland Food and You
The July 2013 edition of the REHIS e-Newsletter 'News for Public Health Professionals' has been uploaded to this website and is accessible from a dedicated public access portal to the right of this news item.
If you wish to feature any Environmental Health or Public Health initiative, event or activity in the REHIS Newsletter, please contact Jim Thomson, Policy/Professional Development Officer, The Royal Environmental Health Institute of Scotland, 19 Torphichen Street, Edinburgh or email@example.com
Last week the UK launched its new front of pack (FoP) nutrition labelling scheme. The scheme combines the use of red, amber and green colour coding and percentage reference intakes, alongside the amounts of energy, fat, saturated fat (saturates), sugars and salt in a defined portion of food. Two sets of guidance on nutrition labelling have been published:
Europe’s environment now healthier – but new risks emerging
Europeans live longer and healthier lives than in the past, partly due to successful environmental policies that have reduced the exposure to harmful environmental contaminants in air, water and food, according to a new report. However, these contaminants are still a problem, and several new health risks are emerging, for example, from new chemicals, new products and changing lifestyle patterns.