Food safety and hygiene
Contents
E.coli
E.coli 0157 can cause serious health issues, including fatalities and kidney damage, even from a very small infection.
Key control measures involve:
- separation of equipment and staff involved in handling raw food from staff that handle ready-to-eat food
- effective cleaning and disinfection
- personal hygiene and handwashing
The Food Standards Agency provides guidance on the risks of E.coli 0157 and the control of cross contamination.
Separation
Cross-contamination is one of the most common causes of food poisoning. It happens when harmful bacteria are spread onto ready-to-eat food from other food, surfaces, hands or equipment.
Identifying separate work areas, surfaces and equipment for raw and ready-to-eat foods is the only certain way of preventing E. coli O157 contamination.
If there has been a risk of contamination, all work must stop until the surfaces and equipment in the area have been sufficiently cleaned and disinfected, or replaced. Any potentially contaminated food should not be supplied for consumption. If it is suspected that contaminated food has gone to consumers, appropriate action must be taken.
Other ways to stop E.coli spreading
Work areas: Provide separate working areas, storage facilities, clothing and staff for the handling and storage of ready-to-eat food. This is the designated clean area.
Storage: Use separate storage and display facilities, including refrigerators and freezers. Where separate units are not provided, the clean areas should be sufficiently separated and clearly identifiable.
Equipment: Use separate machinery and equipment, such as vacuum packing machines, weighing scales, slicers and mincers, for raw and ready-to-eat foods. Where this equipment is used for ready-to-eat food, it should be kept in the designated clean area.
Utensils: Separate chopping boards and utensils must be used for raw and ready-to-eat foods unless cleaned and disinfected in a commercial dishwasher between use.
Packaging: Packaging materials for ready-to-eat food should be stored in a designated clean area and the outside surfaces of any wrapping materials for ready-to-eat food brought into a clean area must be free from contamination. It may be possible to establish an assurance of cleanliness with your supplier.
Cash registers: Cash registers and other non-food equipment should not be shared by staff handling ready-to-eat food and staff working in other areas. A single cash register can be used, but staff must ensure their hands and clothing are clean when moving into the designated clean area.
Cleaning products: Separate cleaning materials, including cloths, sponges and mops should be used for the designated clean area. Use disposable, single-use cloths wherever possible.
Last updated 11 July 2023