Category: Uncategorized

Regulations have been laid in Parliament that provide technical updates to the short-term let licensing scheme. 

Licensing was introduced in 2022 to provide assurance to guests on safety and quality, such as gas and electrical safety compliance and the suitability of hosts.

If approved, the new regulations would enable:

• Licences to be transferred to a new host, such as when accommodation is sold
• Prospective hosts building a new short-term let to apply for a provisional licence before construction is complete
• Hosts to apply for a maximum of three licence exemptions totalling six weeks in a calendar year

The Civic Government (Scotland) Act 1982 (Licensing of Short-term Lets) (Amendment) Order 2024 will incorporate a range of updates to the short-term lets licensing scheme.

The proposed changes result from planned monitoring of the implementation of short-term let licensing in Scotland, which was announced in 2023.

If passed by the Scottish Parliament, hosts will be apply to apply for a maximum of three temporary exemptions to the licensing scheme in a calendar year (with a combined total of no more than six weeks). There are also technical clarifications to exclude foster care and guest rooms in certain residential accommodation from licensing requirements.

Minister for Housing Paul McLennan said:

“Short-term let accommodation offers safe and high-quality places to stay throughout Scotland and plays an important role in supporting our tourism sector.

“Since we introduced the licensing scheme I have continually engaged with operators and the wider tourism industry to understand how it is working. These regulations are in response to, and have been refined through, that engagement.

“If passed by the Scottish Parliament, the regulations will support new businesses through the timely transfer of licences between operators and the consideration of new short-term lets at an earlier stage of their development.

“This will ensure that the licensing scheme continues to deliver quality and safety assurance for guests, whilst protecting the needs of local communities.”

A bakery in Peterhead has reinvented a much-loved North East delicacy, the buttery, enabled by funding from the Healthier Bakery Fund, an initiative from Food and Drink Federation (FDF) Scotland and Food Standards Scotland (FSS) to help Scottish bakery businesses make their products healthier.

The family-owned business, Hame Bakery has reformulated their original buttery recipe to create a new product which has 73% less saturated fat and 91% less salt than the original, making a huge difference to the product’s nutritional content.

Butteries are traditionally made with flour, yeast, salt, and a large amount of lard/fat. But, as time moves on, this beloved bake has fallen out of favour with young people.

“There’s no question that butteries are very high in fat and salt and we’ve found young people are more focused on their health,” explains Patrick Jackson, owner and baker at Hame Bakery.

“We used to make 50 tins of 12 dozen butteries just for our Saturday trade, but it has now fallen to about 20 tins, so we’ve seen a real shift which we’ve put down to an increased focus on health.”

Patrick says that Hame Bakery isn’t afraid to try new things to meet consumer aspirations, which helped inspire their Healthier Bakery Fund project.

“Our multi-seed bread is extremely popular and it has no added salt or sugar. So, we thought, why not create a buttery like this?”

The funding supported Patrick with the time and space to focus on recipe development – all of which has been done in-house.

“The main aim was to make a healthier buttery by incorporating wholegrain flour and more seeds, but we made real progress in reducing the fat.

“It was a lot of trial and error. I made multiple samples by simply going into major retailers and picking up different products and trialling the lighter fat alternatives.”

After finding a suitable substitute, Patrick has been able to produce some incredible results in the nutritional value of his healthier buttery. In addition to the reduction of salt and fat, dietary fibre has increased by 121%, and calories have been reduced by 24%.

“We’ve been selling our healthier butteries now since January and we make about 10 dozen each week. It’s not the same taste, but we have a lot of repeat customers and if it is helping with people’s diet, then that is great.”

Food Standards Scotland’s Head of Public Health Nutrition, Laura Wilson, says:

“It’s important to enable businesses, like Hame Bakery, to have the time and space to try new things with an aim to improve the nutritional content of their products and, ultimately, the health of their customers.

“Evidence shows that reformulation, for example by reducing portion size, calories, or improving nutritional content by increasing fibre, is one of the most effective ways industry can help improve dietary health in Scotland.”

Joanne Burns, Reformulation for Health Manager, FDF Scotland, said:

“The fantastic work by Patrick and his team at Hame bakery in developing their better buttery highlights the amazing potential that the bakery industry has to make traditional recipes healthier. Many of Scotland’s favourite foods are produced by our high street bakers from butteries and scotch pies to empire biscuits and yum yums. 

“The bakery industry has always been positive and proactive in meeting industry and health trends. FDF Scotland’s Reformulation for Health team is on hand to offer free guidance and support to help get more healthy, traditional Scottish bakery products on shelves in communities across Scotland.”

A clear air campaign by pupils at St Brendan’s and Muirhouse primary schools is targeting drivers to help cut pollution in the area.

Earlier this month the two schools joined forces and took part in a morning protest to highlight the issue and now pupils at both schools are designing posters to highlight the issue.

The schools have held joint assemblies on this subject and have been working with SEPA (Scottish Environment Protection Agency) who will install clean air monitors outside the schools to assess air quality in the area.

Muirhouse Primary principal teacher Leanne Smith said: “Children have been putting their artistic talents to good use by designing some eye-catching posters and banners to remind parents and carers that they really shouldn’t be parking close to the school or sitting with their engines idling.

“The standard of the entries was really high and the pupils showed great enthusiasm for this campaign.”

Adam Amiri from P5 at St Brendan’s said, “I felt nervous before the protest but during the protest, I felt like the war had stopped because people were listening to our words and we had made a huge change.”

“The protest made me feel like I had the right to be heard and protest and stand up for what I believe in. I am happy that our voices have been heard and can make a difference,” said Rose Summers P7 at Muirhouse Primary.

“It has been wonderful to have both schools working together on this important issue. The power of Pupil Voice is a real focus for both schools working towards their Gold Rights Respecting Schools Award this year.

“Our pupils are so environmentally aware and their dedication to improving our local community is inspiring to see,” added Katie Jamieson, Head Teacher of Muirhouse Primary School.

Provost of North Lanarkshire Kenneth Duffy congratulated everyone at both schools on their achievements for what he described as an excellent campaign.

“We want to make sure North Lanarkshire is a clean and safe place to live and learn and this campaign, which is making such a difference, is a wonderful example of collaboration in action,” he said.

“The winning posters are superb and I’m sure they will drive home the message that keeping your engine on outside the school gates and parking where you shouldn’t be is completely unacceptable,” he added.

Maura Oates, Head Teacher of St Brendan’s Primary said: “The pupils have embraced this project and it’s been wonderful to see how engaged they are. We’ve worked so well on this issue, which matters so much to everyone who lives and works here.

“The Rights Respecting Schools joint venture between St Brendan’s and Muirhouse Primary schools saw pupils highlight community safety at a school assembly.

“And both schools participated in a joint assembly/coffee morning as part of the ‘We Are Muirhouse’ project, before the Easter break.”

Dr Colin Gillespie, Unit Manager for Environmental Quality at the Scottish Environment Protection Agency (SEPA), said: “As Scotland’s environment agency, we’re delighted to work with North Lanarkshire and support these trailblazing schools that have voluntarily come together to actively protest about the local air quality on their routes to school.

“It is encouraging to see young children keen to see the data produced from the air pollution monitors outside their schools and proactively lead change in their local communities.

“With a long history of supporting air quality around schools in Scotland, we recognise the importance of clean air, especially on young lungs and that we’ve all got a part to play in protecting and inspiring the next generation of citizen scientists.”

Community Food Regional Groups are organising regional events as a way to connect and collaborate with regional community food partners, support local networking, share views and local developments and explore partnership working.

Glasgow Community Food Network is on the 21 June at Kinning Park Complex, Glasgow – details can be found here. Edinburgh Community Food is on 30 May at Central Hall, Edinurgh – details can be found here.

Lanarkshire Community Food and Health Partnership and Community Food Initiatives North East in Aberdeen as currently planning theirs.

A company which carried out a Brazilian Butt Lift in a hotel function room which left a woman in hospital has been banned from carrying out further BBLs anywhere in Glasgow.

A company which carried out a Brazilian Butt Lift in a hotel function room which left a woman in hospital has been banned from carrying out further BBLs anywhere in Glasgow.

Glasgow City Council’s Environmental Health Officers have served Prohibition Notices on two companies and an associated individual practitioner preventing them from carrying out high risk Brazilian Butt Lift and Breast Augmentation procedures anywhere within the city’s boundaries.

Enforcement action was taken after a woman required emergency hospital treatment following a BBL procedure in a hotel function room in March this year.

The Health and Safety Prohibition Notices prohibit those involved from undertaking any BBL or breast augmentation procedures within any premises or locations within the Glasgow City Council local authority area, until evidence can be provided that these procedures will be carried out safely.

If those involved fail to comply with these notices, a report will be submitted to the Procurator Fiscal for consideration of a Prosecution, where the offender could face imprisonment, a significant fine, or both.

In a separate incident, coxes of dermal fillers, needles and vials of Botulinum toxin, worth thousands of pounds, were seized by officers from the Criminal Enforcement Unit (CEU) of the Medicines and Healthcare products Regulatory Agency (MHRA).

Glasgow City Council’s Environmental Health Officers and officers from the MHRA inspected the premises at an industrial estate in the north of the city after receiving complaints from the public and concerns raised by Police Scotland about the type of products being stored, distributed and sold from the premises.

During the inspection, enforcement officers from the MHRA seized a number of unauthorised aesthetic products including almost 400 non-compliant dermal fillers and 320 non-compliant needles/cannulas. More than 180 vials of unlicensed and suspected illegally traded botulinum toxin were also seized.

Councillor Ruairi Kelly, Glasgow’s Convener for Neighbourhood Services, said: “Action has been taken by the council’s Environmental Health team in a bid to prevent procedures being carried out in unsuitable and non-sterile locations. Three prohibition notices have been served on two companies and an associated individual practitioner.

“People need to be extremely careful when considering undergoing cosmetic procedures. If they go wrong – the consequences can be painful, disfiguring and require emergency medical treatment.

“Our Environmental Health officers are also carrying out inspections of aesthetic clinics in the city to help safeguard the public and will continue to take enforcement action when required.”

The Prohibition Notices were issued on May 9th and the companies and individuals concerned have a 21 day period within which they could appeal.

What is a Brazilian butt lift?

Brazilian butt lifts or BBLs are used to make buttocks bigger, more rounded or lifted. Those carrying out the procedure insert silicone-filled implants and/or inject fat transferred from other parts of the body.

The surgery, as with many cosmetic procedures, can be expensive, but liquid or non-surgical BBLs are a cheaper option. In that version, hyaluronic acid, which is used in dermal fillers, is injected to manipulate the size and/or shape of the area.

However, if not performed in a proper way, it can lead to serious health complications.

The IFEH Magazine Environment & Health International Volume 24 May 2024 Edition is now available here.

A case of classical Bovine Spongiform Encephalopathy (BSE) has been confirmed on a farm in Ayrshire.

Precautionary movement restrictions have been put in place at impacted premises and cover animals which have been in contact with the case.

The Animal Plant and Health Agency (APHA) is investigating the source of the outbreak and further investigations to identify the origin of the disease are ongoing. This is standard procedure for a confirmed case of classical BSE.

The case was identified as a result of routine surveillance and stringent control measures, where All animals over four years of age that die on farm are routinely tested for BSE. The animal did not enter the human food chain. Food Standards Scotland have confirmed there is no risk to human health as a result of this isolated case. 

The owners of the affected animals are working with authorities on next steps.

Whilst the disease is not directly transmitted from animal to animal, its cohorts, including offspring, have been traced and isolated, and will be destroyed in line with legal requirements. Movement restrictions have also been put in place at three further farms – the farm of the animal’s origin and two more holdings where animals that have had access to the same feed are.

In addition to the measures in place for fallen stock and animal feed, there is a strict control regime to protect consumers. This includes the removal of specified risk material such as the spinal column, brain and skull from carcasses destined for human consumption.

Agriculture Minister Jim Fairlie said:

“Following confirmation of a case of classical BSE in Ayrshire, the Scottish Government and other agencies took swift and robust action to protect the agriculture sector. This included establishing a precautionary movement ban on the farm.

“The fact we identified this isolated case so quickly is proof that our surveillance system for detecting this type of disease is working effectively.

“I want to thank the animal’s owner for their diligence. Their decisive action has allowed us to identify and isolate the case at speed which has minimised its impact on the wider industry.”

Chief Veterinary Officer Sheila Voas said:

“The fast detection of this case is proof that our surveillance system is doing its job.

“We are working closely with the Animal and Plant Health Agency, and other partners to identify where the disease came from.

“I want to reassure both farmers and the public that the risk associated with this isolated case is minimal. But, if any farmers are concerned, I would urge them to seek veterinary advice.”

Ian McWatt, Deputy Chief Executive of Food Standards Scotland said:

“There are strict controls in place to protect consumers from the risk of BSE, including controls on animal feed, and removal of the parts of cattle most likely to carry BSE infectivity.

“Consumers can be reassured that these important protection measures remain in place and that Food Standards Scotland Official Veterinarians and Meat Hygiene Inspectors working in all abattoirs in Scotland will continue to ensure that in respect of BSE controls, the safety of consumers remains a priority.

“We will continue to work closely with Scottish Government, other agencies and industry at this time.”

Food Standards Scotland have published a new report “An Analysis of the Calorie Content of ‘Food on the Go’ Products in the Out of Home Sector in Scotland 2023”.

Working with the Rowett Institute (University of Aberdeen), research was conducted to explore the calorie content of food on the go products available out of home in Scotland, between January and March 2023. Data was collected from 17 branded out of home businesses which commonly sell food on the go products.

Food on the go can be defined as food purchased for immediate consumption, with the expectation that it will not to be consumed within an establishment, for example, eaten outside, at work, or when travelling. Food on the go makes up the highest proportion of out of home eating occasions in Scotland (62%).

Key findings:

• Burgers had the highest median calories (556 kcals) and maximum calories (1,155 kcals) per portion, and almost half (43%) were higher than 600 calories.
• Sandwiches were the main meal food on the go category with the most products (59%), followed by pasta and pasta salads (9%) and other salads (8%).
• When compared to the UK Government calorie reduction guidelines, the majority of the products were within the maximum calorie recommendations per portion.
• There was little variation in the median calorie content per portion of food on the go offerings between business types.

This research only explored individual products, not those purchased in combination, such as part of a meal deal. However, almost half (46%) of the main meal products recorded could be purchased as part of a meal deal, including nearly half of sandwiches and almost all burgers. 

This research addressed an evidence gap by reporting on the calorie content of a wide range of main meal food on the go products available out of home in Scotland. For a more realistic representation of the calorie content of food on the go, future research exploring the calorie content and wider nutrition of meal deals could be beneficial.

Clean Air Day is happening on Thursday 20^th June and this year the focus of the Scottish campaign is on learning about impacts of air pollution and encouraging and sharing knowledge on active travel behaviours to support improving local air quality.

Clean Air Day is a UK wide air pollution campaign, which has been running since 2017. Clean Air Day aims to raise awareness of air pollution, the biggest environmental health risk in the UK, through engagement with individuals and households, schools, community groups and business. 

The Scottish Government are working with Global Action Plan again this year to support Clean Air Day, and are asking you to get involved.  We’d love to hear what you are planning for the day and have a few suggestions to help get you started:

• tweeting on the day and/or reposting Scottish Government social media posts;
• using the Clean Air Day materials, created by Global Action Plan, to create your own media content to show support for Clean Air Day and how your organisation’s work support this, or a range of resources for all Clean Air Day supporters; 
• by setting up an event or seminar, for example; or
• presenting case studies of how you / your organisation is taking action on air quality. 

Alongside the range of resources being prepared for all Clean Air Day supporters from local authorities, schools, community groups and individuals there is also lots of useful information that you can direct the public to on our Let’s Do Net Zero website for reducing car use – Travel Less by Car | Net Zero Nation – and on active travel on Transport Scotland’s website – Active travel | Transport Scotland.  Transport Scotland also have lot of information on the Low Emission Zones which are being introduced in Aberdeen, Dundee and Edinburgh at the end of May/beginning June.

You can find out about Scotland’s plans to improve air quality by reading the Scottish Government’s Cleaner Air For Scotland 2 (CAFS 2) – ‘Towards a Better Place for Everyone’ and learn more about air pollution on Scottish’s Air Quality site Latest pollution map (scottishairquality.scot) where you can check air quality readings and other information in your postcode area.  

Please get in touch with the Scottish Government (environment.protection.team@gov.scot) if you are planning activities for Clean Air Day, would like some more information about the day, or help in planning social media activity to support the day.

You may be aware that SQA is preparing to launch the new SVQ Regulatory Services SCQF Level 7 qualification later this year.

SQA is the awarding body for the qualification and are seeking Quality Assurance Subject Experts to support the approval and verification of centre’s who will be delivering in partnership with SQA.

Working as a Quality Assurance Subject Expert for a few days per year is excellent CPD opportunity gaining transferrable skills and knowledge which will support colleagues.

Full details of the opportunity can be found at: https://appointeeopportunities.sqa.org.uk/vacancy/quality-assurance-subject-expert-svq-regulatory-services-scqf-level-7-556958.html

For further information or queries, please contact SQA: Anne.Andrew@sqa.org.uk or Mark.Hood@sqa.org.uk

Food Standards Agency have published guidance on risks associated with raw flour and controls to reduce risk.

Flour doesn’t look like a raw food, but all flour is raw. That means it hasn’t been treated to kill germs that cause food poisoning, such as Escherichia coli (E. coli). These bacteria are widespread in the environment and can contaminate grain while it’s still in the field or flour while it’s being processed. Steps like grinding grain and bleaching flour don’t kill harmful bacteria and these germs can end up in flour products or baking mixes you buy in shops.  

It is particularly important for vulnerable people, such as children under 5, those with compromised immune systems and older people, to not taste or eat raw dough or batter. This is because their immune system may not be able to fight off infections as easily.  

Foods to be careful with include dough or batter for foods like cookies, cakes, pie crusts, pizza, biscuits and pancakes. Also, crafts made with raw flour, such as homemade play dough can be risky. Ensure you clean hands, surfaces and utensils after use to avoid cross-contamination. 

Using raw flour safely

Here are some helpful tips to follow when using flour: 

• Ensure that children don’t play with or eat raw dough, including dough for crafts, unless it has been heat-treated beforehand
• Bake raw dough, such as cookie dough, and batter, such as cake mix, before eating
• Make sure to not use raw homemade cookie dough in ice cream unless it has been made with heat-treated flour (cookie dough ice cream sold in shops contains dough that has been treated to kill harmful germs) 
• Keep raw foods, such as flour, separate from ready-to-eat foods – because flour is a powder, it can spread easily
• Follow storage instructions carefully for food containing raw dough until they are baked or cooked (for example, ready to eat cookie dough or ready rolled pastry) 

Always clean up  thoroughly after handling flour, eggs, or raw dough:

• Wash hands with soap and warm water after handling flour or any surfaces they have touched 
• Wash bowls, utensils, and other surfaces with warm, soapy water or a suitable cleaning agent
• Make sure countertops are cleaned thoroughly

Heat treating flour

You can treat flour by heating it to make it safe. You can then use it to make foods like raw cookie dough or in dough for crafts.  

We don’t recommend using a microwave to sterilise flour, as there can be a risk of uneven heating. We also don’t recommend using an air fryer, as the air circulation makes it unsuitable.  

Ideally, use a food thermometer to check the temperature of the flour when cooking. The flour should be heated to 70°C for a minimum of 2 minutes. If you don’t have a thermometer, make sure to stick to the following timings and temperatures.  

Using an oven: 

• Pre-heat the oven to 200°C/fan 180°C/gas mark 4 
• Spread the flour out evenly on a lined baking tray and bake for 5 minutes, stirring half-way through. 
• Ideally, use a food thermometer to check the temperature of the flour in a few different spots when stirring and after 5 minutes
• The flour should be heated to 70°C for a minimum of 2 minutes 
• Make sure to cool the flour before using

Using a frying pan: 

• Tip the flour into a heavy-based frying pan and place over a medium heat 
• Stir constantly for about 4 minutes until all the flour is hot
• Ideally, use a food thermometer to check the temperature of the flour in a few different spots
• The flour should be heated to 70°C for a minimum of 2 minutes 
• Make sure to cool the flour before using

Add to smarter communications search Off

Annual Environmental Health Forum

On behalf of our President, Lynn Crothers, we would like to thank all our speakers, delegates, invited guests, Institute staff and the staff of Queen Margaret University for this year’s Annual Environmental Health Forum, which was held on 24 April 2024 at Queen Margaret University, Edinburgh.

Through the varied and informative presentations there were great discussions on ‘how does the profession remain resilient with global, international and local pressures?’. We would also like to congratulate all the award recipients.  A full report will be in the next Journal edition.   It was a great day with interesting speakers, excellent networking opportunities and to cap it all – the sun shone brilliantly! 

Top Photo – REHIS President – Lynn Crothers

Bottom Photo – REHIS Directors and Chief Executive

Pollution Update Course, 22 May 2024

The Pollution Update Course is taking place on Wednesday 22 May 2024 via MS Teams and is packed with a variety of interesting and topical subjects.

The event will open with an introduction from Scottish Government in what they are currently involved with, regarding noise, air quality and contaminated land. We will then take a closer look at noise and renewables with respect to air sourced heat pumps. The event will continue with an update on LEZs from Glasgow City Council, problems associated with lithium leakage from batteries and a further insight into developments into fly tipping initiatives.

There will be opportunity for questions and further discussion. For information and booking arrangements see Pollution Update – REHIS

Community Training

This Institute recently hosted a two-day NHS/PHS Scottish Mental Health First Aid course in the REHIS Office. Some of our approved training centres presenters and staff were trained up by Gwen Robertson, Scottish Mental Health Training, in preparation for the soon to be launched REHIS Mental Health First Aid course.