The UK Food Standards Agency was established on April 1, 2000, when the country had been riven by one food scare after another for more than a decade. Its remit was to ensure food safety through set standards.
In 2012, MSPs called for a distinctly Scottish food standards agency. This body, Food Standards Scotland (FSS), comes into being on April 1 this year.
Geoff Ogle is chief executive of the new organisation and, ahead of the official opening, David Andrews asked him about his aims and ambitions for FSS.
Q What difference will people see between the new FSS and its predecessor, which was part of the UK Food Standards Agency?
A The main difference is that it will provide a regime more immediately responsive to Scotland’s needs.
Our focus will be on making decisions based on the priority of food safety, labelling and nutrition issues that affect the Scottish public most directly.
Q How do you see the future relationship between the Scottish body and the FSA representing the rest of the UK?
A We will still have a close relationship with the FSA for a number of reasons.
In certain areas of work it makes absolute sense to work together, for example on science and research. And in any UK-wide incidents, for example of food fraud, we will work in tandem with our UK colleagues.
But we will also focus on how we implement policy for what we think is best for Scotland.
We have an advantage in that we are not hidebound by any particular implementation focus that the FSA might use.
Q Will your organisation be contracting work with the UK FSA?
A We have a memorandum of understanding with the UK body. There are elements within this agreement where we need to work closely with them.
In terms of research we will have access to the advisory committees which are a part of the FSA.
We will also attend meetings on core issues such as science and nutrition. There will be occasions where we dis-aggregate the information down to specifically suit consumers in Scotland.
Going forward, where there is joint research being carried out, we shall ensure that the Scottish side is looked after.
We will also commission research in Scotland.
Q What kind of new work will that be?
A Some of that will be determined by the FSS board, but one good example where there will be different approaches is the campaign against campylobacter (a bacterium which infects poultry).
Most chicken production in the UK takes place in England, with Scotland only having one large poultry processor. In terms of consumer protection it makes sense to work on a UK basis, given that most of the solutions in processing would come from south of the Border.
However, when you look at Ecoli, where the Scottish Government has taken a strong interest and where there are particular challenges, that is somewhere where Scotland might want to do something more specific. It is that sort of flexible approach we want to adopt.
We cannot just say we are Scottish consumers and we are going to do X. The FSS board will make decisions on a range of factors before deciding what is the best approach.
Difference for difference sake will not necessarily deliver the best outcome for Scottish consumers.
Q Do you see your organisation setting new food standards for Scotland?
A There is that potential, according to the Act which established the FSS.
In some areas we now have better powers. For example, on food authenticity will have ‘seize and detain’ powers to help prevent food fraud.
The new FSS board can make their own decisions, and these decisions might be the same as the FSA or quite different.
Q You have a new chairman and a new board of directors for FSS, don’t you?
A Yes. We have Ross Finnie, a former Scottish Cabinet Secretary, as chairman.
We have a good range of experience in our new board members. For example, we have a former chief executive of NHS Fife, a dietician and a nutritionist. All the board members have non-executive experience, so I am very comfortable with the appointments.
I believe it is a good board with lots of potential.
Q I have heard it is lacking in representation from primary food producers.
A You could come up with a range of similar areas of interest, for example local authorities, where there is no direct representation.
I do not think a lack of particular knowledge and expertise is important. What is important is, when the board has to make a decision, its information is evidence-based and complete.
On any discussion what will be important is that the board is satisfied that we have considered the science and evidence, including stakeholder opinion, so they have as much information as possible on which to base their decisions.
Q How do you see the vexed question of meat inspection charges being resolved?
A A new charging system will be introduced from April. This will be entirely different from the rest of the UK.
We have worked closely with the meat industry in developing the new programme. Working with the various sectors in the food industry such as red meat processors is important.
There will always be issues about changes to EU legislation.
This is not something we can control, but the way we have developed the new charging system in Scotland is a good example of what can be done.
Q How many people will be working for FSS?
A About 160.
Q And what is the annual bill for the new body?
A The financial memorandum allocates £15.7 million for our running costs.
Q What is your own background?
A I have spent all my life in the civil service, mostly in the Department of Work and Pensions.
I have been with the FSA since 2008.
I was in charge of operations up to 2013, when I was appointed chief investigating officer on the horse-meat issue.
I was involved in programme management when it was announced that Charles Milne (the previous director of the FSA in Scotland) was going to Australia.
I was asked to come north to this job in Scotland.
Q What do you see as the biggest challenge for the FSS?
A In the first year it will be to establish ourselves and grow our capability.
So it will be about proving we are a free-standing organisation.
For example, in communications, a lot has previously been London-based but now we will have to be independent.
The big longer-term challenge will be ensuring delivery of official controls, given the current challenges faced by the public sector in terms of resources.
Establishing our own policies will also be a priority.
I am not concerned about our capability as, particularly in science and education, we have some very good, highly qualified people.
I think that expectations among the food industry and stakeholders, and the media, run high.
However, consumers may not be fully aware of our role or relevance to their lives, and that is one of the key areas I wish to address.
Our primary concern is consumer protection making sure that food is safe to eat, ensuring consumers know what they are eating, and improving diet and nutrition.
I want Food Standards Scotland to be known by and responsive to the Scottish public, and am very much looking forward to the challenges ahead.