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Chamber and committees

Official Report: search what was said in Parliament

The Official Report is a written record of public meetings of the Parliament and committees.  

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Dates of parliamentary sessions
  1. Session 1: 12 May 1999 to 31 March 2003
  2. Session 2: 7 May 2003 to 2 April 2007
  3. Session 3: 9 May 2007 to 22 March 2011
  4. Session 4: 11 May 2011 to 23 March 2016
  5. Session 5: 12 May 2016 to 4 May 2021
  6. Current session: 13 May 2021 to 23 December 2025
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Displaying 926 contributions

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Health, Social Care and Sport Committee [Draft]

Tobacco and Vapes Bill

Meeting date: 6 May 2025

Jenni Minto

Yes, absolutely. Fiona Dill and I had a helpful visit to one of the secondary schools in Edinburgh to talk to parents—actually, fathers—who are concerned about their children accessing vapes. We have also had a campaign—I cannot remember the name of it off the top of my head.

Health, Social Care and Sport Committee [Draft]

Tobacco and Vapes Bill

Meeting date: 6 May 2025

Jenni Minto

Yes.

Health, Social Care and Sport Committee [Draft]

Tobacco and Vapes Bill

Meeting date: 6 May 2025

Jenni Minto

That shows the importance of working with Public Health Scotland so that we get the information through health surveys.

Health, Social Care and Sport Committee [Draft]

Tobacco and Vapes Bill

Meeting date: 6 May 2025

Jenni Minto

I agree, and I am often in places—on ferries, for example—where a specific announcement is made about that. Fiona, can I bring you in?

Health, Social Care and Sport Committee

Subordinate Legislation

Meeting date: 21 January 2025

Jenni Minto

I recognise the work that Emma Harper has been doing on food safety. As I have outlined, I have regular meetings with the chief executive of Food Standards Scotland. It was set up to have the mechanisms to ensure that it remains the competent authority for food and feed in Scotland and that it has official controls. It is important to recognise that it does internal audits on its science and that external audits are carried out by independent scientists.

Emma Harper made a point about the ability to horizon scan and see what is new and what is coming on to the market, which will be a key aspect of the changes that are being proposed. Currently, just under a quarter of Food Standards Scotland’s time is spent on ensuring that we match the 10-year standards, whereas the proposed changes will mean that important resources can be freed up to ensure that we can look to the future to see what potential new additives could be coming on to the market in Scotland.

Georgie, do you want to add anything to that?

Health, Social Care and Sport Committee

Subordinate Legislation

Meeting date: 21 January 2025

Jenni Minto

Every year, in common with every other body that is funded by the Scottish Government, FSS sets a budget to allocate its resources to the various areas that it has to cover. Those areas include the food standards regulation regimes that we are here to talk about today, along with providing the public and Government with advice on the food that people consume and improving the extent to which the Scottish public, and people more widely, have diets that are conducive to good health. There is a budget process every year, along with an audit process that looks at Food Standards Scotland’s budget and its outcomes. It is a key organisation within Scotland.

Health, Social Care and Sport Committee

Subordinate Legislation

Meeting date: 21 January 2025

Jenni Minto

You are absolutely correct. Both Food Standards Scotland and the FSA concluded in their safety assessments that there are no safety concerns when Bovaer is used at the approved dose. As you have said, all feed additives are rigorously tested with safety assessments, which ensures that the products are safe. Businesses must demonstrate that the additive is safe for the animal, consumers, workers and the environment.

Health, Social Care and Sport Committee

Subordinate Legislation

Meeting date: 21 January 2025

Jenni Minto

The key thing is to recognise that FSS and the FSA are moving towards a risk-based way of looking at food standards and additives. That is consistent with what is happening in other areas. It is important to recognise that, when there is a finite resource, it is necessary to make decisions about where best to put that. If you are set up to check something every 10 years, you might miss a risk assessment that has come through, because you might think, “Well, I don’t have to look at that one till later.”

However, we are now putting in the resource to ensure that FSS captures all risk assessments on different products to ensure that, as new evidence emerges on a specific product that could result in authorisation being modified, suspended or stopped, that process will be maintained. FSS has a very clear and transparent risk framework, which it monitors regularly. It will pick up any risks in relation to products to ensure that they are properly checked and that the evidence, data and science on them are captured.

Health, Social Care and Sport Committee

Subordinate Legislation

Meeting date: 21 January 2025

Jenni Minto

As I have said in previous answers, the work that Food Standards Scotland does is a continuum. It is always horizon scanning and checking where new risks may arise. The proposed change will allow the resource that went on a 10-year process to be allocated as needed as new products come in.

Another thing that it is important to recognise is the fact that there will be transparency. Although there will not be a statutory instrument on this, there will be a register of items, so it will be fully transparent which products have been checked. That is important to recognise. I will bring in Georgina Finch.

Health, Social Care and Sport Committee

Subordinate Legislation

Meeting date: 21 January 2025

Jenni Minto

I think that it is fair to say that, as has been noted on a number of occasions just in this past half hour, Food Standards Scotland is robust and has people’s respect. I again underline that any authorisation decisions are underpinned by robust evidence that is based on scientific and technical scrutiny through both Food Standards Scotland and the FSA. That is open and transparent, and risk assessments are published and publicly available. That is very important when we are talking about food standards and safety.