Chamber and committees

Individuals released under early release programmes are entitled to receive the same voluntary support services that would be available to them if they had been released at their scheduled liberation date, should they wish. These services are funded by the Scottish Government and delivered by third sector organisations and local authorities.

The Scottish Government has utilised emergency early release legislation on two separate occasions in the last five years (May 2020 and June/July 2024).

Public and victim safety is central to our decision making, particularly when releasing individuals early from their prison sentence.

In each instance, the emergency action was necessary and proportionate to ensure prisons were able to operate safely, and to protect the health and wellbeing of prison staff and those held in custody. These decisions were not taken lightly, and on both cases strict eligibility criteria were set out, and agreed by Parliament.

In both cases, the number of individuals released was carefully limited to the level required. Only individuals who were close to their scheduled release date were eligible for release. There were important exclusions put in place for domestic abuse and sexual offences, long-term sentenced individuals were excluded, and Governors could veto the emergency early release of an individual, if this would present a risk to an individual or group.

Data in relation to the housing circumstances and employment status of individuals released from custody is not available.

Individuals serving short-term sentences are not routinely subject to any form of post-release supervision or monitoring, and those that had supervision or monitoring requirements post-sentence were automatically excluded from both the Coronavirus specific early release process in 2020 and the Emergency Early Release process in 2024.

Pre-release planning, including in relation to housing needs, was a key feature of both of the emergency early release processes (2020 & 2024). The Scottish Prison Service (SPS) worked closely with representatives from Local Government – including housing departments, wider public bodies, and the third sector in the planning and operation of the processes.

I have asked Teresa Medhurst, Chief Executive of the Scottish Prison Service (SPS), to respond. Her response is as follows:

The following table shows the number of prisoners who were released during the last 5 years under early release arrangements. The numbers provided relate to the 2020 COVID 19 Early Release Scheme and the 2024 Emergency Early Release Regulations:

Regardless of the technology used to produce food, the food business operator must abide by the requirements of Regulation (EC) No 178/2002 on general food law and the hygiene requirements, Regulation (EC) No 852/2004 and Regulation (EC) No 853/2004 on the hygiene of foodstuffs of animal origin. Food Standards Scotland (FSS) provides guidance on the general food safety and hygiene requirements, which includes the need for a food safety management system based on Hazard Analysis and Critical Control Points (HACCP) principles, guidance on the specific rules covering products of animal origin, if they apply depending on the nature of the food. Also, if the food falls within one of the Regulated Products categories, then there is free online guidance to support businesses in applying for the appropriate type of authorisation.

Information is not held in the form requested. However, 53% of FSS staff are involved in compliance and enforcement activity.

Since 2016, all media training for Ministers or civil servants has been provided by Scottish Government Communications Division staff at no additional cost.

Food Standards Scotland (FSS) plays a role in supporting food safety education in schools, providing accessible, science-based resources to help young people develop essential food hygiene and nutrition skills. FSS continues to engage with educators, public health partners, and digital platforms to promote food safety awareness among young people albeit on a more reactive basis currently.

FSS also provides free teaching materials and support materials for lesson planning aligned with the Curriculum for Excellence, helping schools integrate food safety into learning. The FSS website hosts interactive educational content and games, offering guidance on foodborne illnesses, allergens, and safe food handling. A supply of physical teaching resources including food flashcards and large printed versions of the Eatwell Guide are available upon request to support classroom learning. FSS has a dedicated Facebook group for teachers, providing direct support, lesson ideas, and food safety resources tailored for school use.

Additives (including preservatives, colourings, sweeteners, emulsifiers, stabilisers, thickening and gelling agents and antioxidants) must be assessed for safety by Food Standards Scotland (FSS) and the Food Standards Agency (FSA) before they can be used in food production in the UK. A food additive is only approved if; it has been tested and proved to be safe for its intended use; there is a justifiable technological need to use it; and its use does not mislead the consumer. A list of currently authorised food additives can be found here:

Approved additives and E numbers | Food Standards Agency

Manufacturers have a legal obligation to ensure additives are used in accordance with regulations and to provide information about any used in the foods they produce additives (what they do and their name or E number) in the list of ingredients on the packaging.

FSS and FSA undertake regular reviews on the science relating to food additives to inform the need for updating our safety assessments, and work closely with enforcement authorities to ensure that the legal requirements are enforced effectively; with appropriate action taken where problems are identified.

Enforcement authorities (including LA food law officers) will verify compliance with regard to the use of food additives as part of their inspections of food manufacturers. Where appropriate this will involve testing samples of product to ensure the levels do not breach regulatory limits. Further to this, FSS will also target products in its national food sampling programmes where there is intelligence on the potential mis-use of certain additives to inform the targeting of enforcement action or guidance that may be required to strengthen compliance.

Food Standards Scotland (FSS) uses a data-driven approach to measure the effectiveness of its public awareness campaigns, ensuring they drive meaningful change in consumer behaviour and food safety awareness. The evaluation methods include:

Consumer Tracking & Surveys FSS Consumer Tracker: Regular surveys assess consumer awareness, understanding, and trust in FSS. Recent results show 8 in 10 adults in Scotland have heard of FSS.

Pre- and Post-Campaign Research: Evaluates shifts in public perception and behaviour before and after key campaigns.

Social Media Metrics: Engagement rates (likes, shares, comments) and reach help measure the impact of online campaigns.

Website Analytics: Tracking page views, dwell time, and downloads of guidance materials indicates audience interest and information retention.

Media Coverage Analysis: Volume, sentiment, and audience reach of press and broadcast coverage provide insights into campaign effectiveness.

Food Safety & Fraud Reporting: Changes in public reporting of food safety concerns and food crime cases following awareness efforts.

Public Sentiment Analysis: Social listening tools help gauge real-time reactions to food safety incidents and misinformation.

Quarterly Reporting to the Executive Management Board & Finance and Business Committee (FBC): Key performance indicators (KPIs) track campaign success.

Lessons Learned Assessments: Inform future improvements to communications strategy.