Kitchen Life 2: What do people really do in their kitchens?
Award-winning research uncovers the hidden truths behind people’s food safety behaviours.
Business guidance
Annex 5 - sear and shave method
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.
Annex 4 - sous vide cooking method
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.
Source control method
This section explains how the source control method can be used to produce and serve LTTC beef burgers.
Requirements and overview of cooking methods
Bacteria associated with less than thoroughly cooked burgers, requirements for managing the risk to consumers and overview of cooking methods.
Introduction: less than thoroughly cooked beef burgers guidance
An overview of different burger cooking methods, purpose of the guidance, its legal status and the intended audience.
Annex 2 - logarithmic reduction
An overview of logarithmic reduction in bacterial count.
Annex 1 - relevant legislation and guidance
Links to legislation and guidance related to less than thoroughly cooked burgers.
Less than thoroughly cooked beef burgers: guidance for food businesses
Less than thoroughly cooked beef burgers guidance for food businesses and local authorities.
Food and cooking oil waste
Rules on food waste, leftovers and waste cooking oil from catering facilities.
E. coli cross-contamination guidance
How to control and reduce the risk of E. coli O157 cross-contamination in your business.
Acrylamide legislation
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.
Safer food, better business (SFBB)
Food safety management procedures and food hygiene regulations for small businesses.
Pesticides in food
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.
Businesses that supply or produce food on the move
Requirements that apply when you supply or produce food on the move.
Consumer guidance
Christmas food hygiene
Christmas food hygiene tips and how to cook your turkey safely.
BBQ food safety
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.
Food additives
Different food additives and advice on regulations and the safety of additives in food.
Burgers
Food safety advice when preparing burgers at home and when eating burgers in restaurants
Cooking your food
How to cook your food to prevent food poisoning.
Avoiding cross-contamination
How to avoid cross-contamination by following simple practices in the preparation and handling of food products.
Genetically modified foods
Information about genetically modified (GM) foods and how we assess the safety and labelling requirements of these products.
Irradiated food
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.