Prevent E.coli Contamination
Guidance has
recently been published clarifying the steps that food businesses
need to take to control the risk of contamination from the food bug
E.coli O157.
This guidance has been developed in response to the serious
outbreaks of E.coli O157 in Scotland in 1996 and Wales in 2005,
which were attributed to cross-contamination arising from poor
handling of food.
Many businesses will already be following the steps contained in
the guidance but it is intended to provide reassurance that they
are doing everything they can to prevent cross-contamination.
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.
Key Measures
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.
- Handwashing should be carried out using a recognised technique.
Anti-bacterial gels must not be used instead of thorough
handwashing.
- Disinfectants and sanitisers must meet officially recognised
standards and should be used as instructed by the
manufacturer.
Guidance Document and Factsheet
The full guidance, developed following a public consultation and
Professor Hugh Pennington’s report into the 2005 E.coli outbreak,
can be found below, along with a factsheet for businesses, which
summarises the guidance [S1] .
This webpage was updated on
4/13/2011