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.
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 1 - relevant legislation and guidance
Links to legislation and guidance related to less than thoroughly cooked burgers.
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.
Annex 2 - logarithmic reduction
An overview of logarithmic reduction in bacterial count.
Less than thoroughly cooked beef burgers: guidance for food businesses
Less than thoroughly cooked beef burgers guidance for food businesses and local authorities.
E. coli cross-contamination guidance
How to control and reduce the risk of E. coli O157 cross-contamination in your business.
Food and cooking oil waste
Rules on food waste, leftovers and waste cooking oil from catering facilities.
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.
Businesses that supply or produce food on the move
Requirements that apply when you supply or produce food on the move.
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.
Safer food, better business (SFBB)
Food safety management procedures for small businesses in England and Wales.
Consumer guidance
Handling flour and flour products safely
This guidance applies to all types of flour including wheat, gluten free, corn, gram, and rice flour. It may also be helpful when considering the risks associated with sensory play and craft activities using flour where this is not intended to be eaten.
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
Christmas food hygiene
Christmas food hygiene tips and how to cook your turkey safely.
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.
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.
Lead-shot game
Consuming lead is harmful, health experts advise to minimise lead consumption as much as possible. Anyone who eats lead-shot game should be aware of the risks posed by consuming large amounts of lead, especially children and pregnant women.