London 2012 The LOCOG approach to Food Safety 20 th July 2011
Largest peacetime catering operation in the world! 14 million meals 833 concessions Food quantities in the Olympic Village: 25,000 loaves of bread 232 tonnes of potatoes More than 82 tonnes of seafood 31 tonnes of poultry items More than 100 tonnes of meat 75,000 litres of milk 19 tonnes of eggs 21 tonnes of cheese More than 330 tonnes of fruit and vegetables 2.7million Bananas
Who are we feeding? Provide 16,500 athletes with familiar and nutritionally balanced food & drink for peak performance Provide more than 4,000 technical officials with comfortable and hassle free catering to support fair and timely competition Over 4,000 people are involved in the Olympic movement who will visit many Games venues A full meal whilst on duty is essential for the well being of 168,000 support workers who provide critical services from logistics to security, ball boys & girls to technicians. 20,600 members of the media will be spending time working at venues requiring food 24/7 at value for money prices. This is the largest group of catering customers, nearly 9 million. Their once in a lifetime experience requires high quality food at affordable prices Require to purchase premium food and beverage offers in two hospitality zones within the Olympic Park
London Olympic Venues
Olympic Park Venues
Competition Venues outside London
The 2012 Vision For starters we ll have a tastier, healthier, greener Games We will enhance everyone s experience of the Games by celebrating the great diversity and quality of British food, and delivering it at affordable prices. By nurturing commercial and educational partnerships, we will leave a strong, sustainable legacy for London and the UK.
The 2012 Food Vision Food safety and hygiene Choice and balance Food sourcing and supply chain Environmental management Skills and education
Key Food Safety Commitments Ensure exemplary standards of food safety and hygiene at all Games venues Develop and apply robust traceability procedures Manage the risk of targeted malicious contamination of food
Food Safety and hygiene All catering services delivered by contractors Food Advisory Group set the high level standards Expert group including CIEH and Food Standards Agency The Food Vision details the standards (December 2009) Discussions on details of standards and enforcement with JLARS from early 2010 Engagement with security services re PAS 96: Defending food and drink
Food Safety through procurement and planning Details of Food Safety approach required in all tenders Full transparency/ traceability of supply chain required as part of due diligence Tenders assessed for food safety arrangements by CIEH and team of EHPs Food Safety and Health and Safety KPIs included in all contracts
Food Safety through procurement and planning 11 Principal Caterers Number of subcontractors managed by Principal Caterers All Caterers to have Food Safety Management teams on site during Games time Food safety training levels specified Jenny Morris- Principal Policy Officer CIEH seconded to LOCOG, via JLARS Close working relationship with FSA, HPA and LAs through planning and Games time
Food Safety through planning to Games Time Detailed Food Safety Plans required from all Caterers, to include sub-contractors and suppliers. Approved by accredited 3 rd party food safety auditors To include Food recall plan To be signed off by LOCOG with support from JLARS and LAs (September/October 2011) Further adaptation of HACCP plans to reflect facilities, once on site Cleaning and waste plans
Food Safety through planning to Games Time Proposed Enforcement based on Primary Authority principles. Aims to provide a consistent approach and make best use of limited resources Contingency plans and protocols developed and practiced Games time oversight and reporting systems developed, involving key stakeholders Security and access impacts
Food Safety Summary Explicit food safety requirements detailed in planning and operation, through contract, some above legal compliance standards Contractors take primary responsibility for food safety management, supported by specialist In house teams Joined up approach to monitoring implementation of food safety requirements led by LOCOG in partnership with Agencies, JLARS, LAs and contractors
Food Safety Summary Comprehensive protocols developed for day to day management and for response to worst case scenarios. Response to worst case scenarios tested rigorously Ultimate goal is a safe, healthy and successful Games
Choice and balance Diverse range of food for all dietary and cultural requirements, high quality, value for money and accessible Free drinking water Healthy and nutritious options Vending services
Food sourcing and supply chains Supports safe food Sourced to high benchmark and aspirational standards for environmental, ethical and animal welfare standards Supports broad supply chain including SMEs and British regional and local businesses
Environmental management Optimises supply of catering equipment Maximises energy and water efficiency Zero to landfill 70% waste reused, recycled Minimum carbon emissions
Skills and education 100% staff receive minimum Games training Games as live case study for students Target Host Boroughs for recruitment Showcase hospitality careers
Thankyou Thank you