Please find guidance below which the Food Standards Agency has issued to clarify the steps that food businesses need to take to control the risk of contamination from the food bug E.coli O157.
Some of the key measures highlighted in the guidance to control E.coli are:
Identification of separate work areas, surfaces and equipment for raw and ready-to-eat food.
Use of separate complex equipment, such as vacuum-packing machines, slicers, and mincers for raw and ready-to-eat food.
Hand washing should be carried out using a recognised technique. Anti-bacterial gels must not be used instead of thorough hand washing.
Disinfectants and sanitisers must meet officially recognised standards and should be used as instructed by the manufacturer.
Although E.coli is the key focus of this guidance, the measures outlined will also help in the control of other bacteria, such as campylobacter and salmonella.