Meat Hygiene Service: Senior Management Team; minutes and papers

This series contains the minutes and papers of the Meat Hygiene Service's Senior Management Team.

Topics

Food and drink

The Chief Executive of the Meat Hygiene Service (MHS) was supported by a Management Group of six HQ Directors (Operations, Veterinary and Technical, Human Resources, Finance, IT, and Organisational Development) and five Regional Directors. The Management Group was the senior MHS strategic forum determining the direction of the MHS, and providing leadership and management of MHS resources. The group meets each month to share national and regional perspectives, and to review progress against its corporate performance targets and Business Plan. Meetings rotated around the HQ and regions of Britain.

In line with proposals in the Moving Ahead programme of organisational development, begun in April 2002, the MHS Management Group was abolished in Summer 2003 and replaced by a smaller Management Board. This new Board concentrated on high-level strategic and corporate issues. The Board comprised the Chief Executive, Director of Operations, Director of Veterinary and Technical Services and Director of Corporate Services. The Head of Business Development Unit acted as the Secretary to the Board. Board meetings were also attended by the Regional Director for the region in which the meeting is being held. To complement the Board, three Directorate Management Teams (Operations, Veterinary and Technical, and Corporate Services) focussed on more detailed issues. In common with meetings of the Management Group, Board meetings rotate around the regions of Britain with two meetings a year (normally those in June and December) being held at MHS headquarters in York. An opportunity for senior managers to meet the MHS workforce is provided at the Open House sessions held during every meeting. MHS performance is closely monitored by the Board to ensure delivery of agreed services within budget; consistency in service delivery across regions by the most efficient and cost-effective means; and to ensure that the MHS focuses on the demands placed upon it by major Civil Service reform initiatives.

The MHS Management Board (MHSMB) was re-named the MHS Senior Management Team (SMT) from 7 February 2007. Members were the Chief Executive, Director of Operations and Deputy Chief Executive, Veterinary and Technical Director, Director of Corporate Services, and the Head of Business Development (who acted as Secretary to the SMT).

It was corporately responsible for: Developing vision and values for the MHS, and reinforcing these through its decisions and actions;Ensuring that the purpose of the MHS is achieved;Achieving the corporate objectives set by the MHS Board on behalf of the FSA Board;Managing the MHS through monitoring Key Performance Indicators and taking appropriate corrective action as necessary;Approving operational policies, procedures and strategies;Agreeing budget priorities and approving the MHS Financial Budget;Ensuring that the organisation fulfils its statutory responsibilities (for example, health and safety management);Providing support and advice to the Chief Executive in his role as Accounting Officer.

During its operational life, the Board has been known by a number of titles - for ease of reference, these are included here: Meat Hygiene Service Management Group (MHSMG);Meat Hygiene Service (MHS) Management Team;Meat Hygiene Service Management Board (MHSMB);MHS Senior Management Team (SMT).