This guide helps businesses comply with food hygiene legislation and gives advice on good practice. It focuses on E. coli but the steps taken to avoid cross contamination will also help control other foodborne bacteria.
How to reduce the risk of E. coli O157 cross-contamination in your business.
How to apply for authorisation to use alternative sanitation systems for the disinfection of cutting tools in slaughterhouses and game handling establishments.
Hygiene legislation requires all slaughterhouses to disinfect cutting tools to reduce contamination risk and ensure food safety.
Rules on food waste, leftovers and waste cooking oil from catering facilities.
Throwing away foodYou must remove food waste and other rubbish from rooms where food is present as quickly as possible, to avoid them bu
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, Northern Ireland and Wales.
Defra are responsible for policy on pesticides, for approval and enforcement visit the Health and Safety Executive. Pesticides are sometimes described as ‘plant protection products’ or PPPs
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.
All food businesses operators (FBOs) are required to put in place simple practical steps to manage acrylamide within their food safety management systems. This ensures that acrylamide levels are as low as reasonably achievable in their food.
Food safety management procedures and food hygiene regulations for small businesses.
As a food business, you and your staff need to have good personal hygiene. This fact sheet gives you information how to make sure both your staff and the food you serve are safe.
Requirements that apply when you supply or produce food on the move.
Transporting foodIf you are a movable, temporary or domestic business, you must be aware of the requirements that apply to you and your business.
How to prepare food correctly, avoid contamination and cook food properly for your barbecues.
Summer is the perfect time to enjoy a barbecue with family and friends, but you need to ensure that food is stored and cooked safely.
Different food additives and advice on regulations and the safety of additives in food.
Food additives are ingredients that are added to foods to carry out particular functions.
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.
Irradiation is a technique used in food production. It can be used to kill bacteria that cause food poisoning, such as salmonella, campylobacter and E. Coli. It also helps to preserve food and reduce food waste.
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.
Eating lead-shot game on a frequent basis can expose consumers to potentially harmful levels of lead. Those who eat lead-shot game should minimise the amount they eat, especially for small game animals.Lead-shot game refers to:
How to prepare and cook your Christmas meal in a hygienic and safe way.
There are an estimated one million cases of food poisoning in the UK every year, and without attention to food hygiene, this doesn't stop during the festive season.
Information about genetically modified (GM) foods and how we assess the safety and labelling requirements of these products.
Genetically modified foods can be defined as organisms (i.e. plants or animals) in which the genetic material (DNA) has been altered in a way that does not occur naturally by mating and/or natural recombination.
Food safety advice when preparing burgers at home and when eating burgers in restaurants
Preparing burgers safely at home Always cook burgers thoroughly, whether you're cooking them on the barbecue or in the kitchen.
How to clean hands, equipment and surfaces to prevent harmful bacteria from spreading onto food.
Effective cleaning removes bacteria on hands, equipment and surfaces, helping to stop harmful bacteria from spreading onto food.
How to cook your food to prevent food poisoning.
Cooking food at the right temperature and for the correct length of time will ensure that any harmful bacteria are killed. Always check the advice on food packaging and follow the cooking instructions provided.
How to avoid cross-contamination by following simple practices in the preparation and handling of food products.
Bacterial cross-contamination is most likely to happen when raw food touches or drips onto ready-to-eat food, utensils or surfaces. You can avoid it by: