Award-winning research uncovers the hidden truths behind people’s food safety behaviours.
This section gives an overview of the sear and shave method and how it can be used as part of the process to prepare and cook burgers which appear to be less than thoroughly cooked.
This section gives an overview of the sous vide cooking method and how it can be used to cook burgers which appear to be LTTC.
This section explains how the source control method can be used to produce and serve LTTC beef burgers.
Bacteria associated with less than thoroughly cooked burgers, requirements for managing the risk to consumers and overview of cooking methods.
An overview of different burger cooking methods, purpose of the guidance, its legal status and the intended audience.
An overview of logarithmic reduction in bacterial count.
Links to legislation and guidance related to less than thoroughly cooked burgers.
How to control and reduce the risk of E. coli O157 cross-contamination in your business.
Rules on food waste, leftovers and waste cooking oil from catering facilities.
Information on the measures concerning acrylamide levels in food, guidance for food business operators and benchmark levels for monitoring acrylamide levels in different food categories.
Pesticides are chemical or biological substances that are used to kill or control pests during the cultivation and storage of crops. We have oversight of pesticides and food safety in England, Wales and Northern Ireland.
Food safety management procedures for small businesses.
Requirements that apply when you supply or produce food on the move.
Less than thoroughly cooked beef burgers guidance for food businesses and local authorities.
Christmas food hygiene tips and how to cook your turkey safely.
How to stay food safe when cooking food at a barbecue. How to safely prepare meat and salads, cook meat thoroughly, and what to do with any leftovers from a BBQ.
Different food additives and advice on regulations and the safety of additives in food.
Food safety advice when preparing burgers at home and when eating burgers in restaurants
How to cook your food to prevent food poisoning.
How to avoid cross-contamination by following simple practices in the preparation and handling of food products.
Information about genetically modified (GM) foods and how we assess the safety and labelling requirements of these products.
Irradiation of food is a practice which eliminates bacteria that may lead to food poisoning. This page details the irradiation process and how it is not harmful to consumers.