Storage & refrigeration

Business guidance

The regulations applicable in the UK, brief guidance to the key aspects of the law and guidance on the other laws relating to the wine trade.
How European and UK wine laws are appliedEuropean Council and Commission Wine Regulations apply in every EU Member State and include: 
How to satisfy the requirements set out by EU Food Hygiene Regulations. It includes guidance on the approval of premises and continued standards.
Areas that the meat industry guide covers The Meat Industry Guide (MIG) for UK Food Business Operators (FBOs) includes: 
How to reduce the risk of E. coli O157 cross-contamination in your business.
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 freeze fish and fishery products that are intended to be eaten raw or lightly cooked in food businesses and restaurants.
Why freezing is required Fish parasites such as Anisakis larvae (parasitic worms) are a problem in certain species of wild fish including:
Regulatory information about LBM and fishery product approvals for businesses.
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How to apply for authorisation to transport ‘above temperature’ meat from red meat slaughterhouses.
Hygiene legislation requires all slaughterhouses to keep meat below 7°C before it is transported. ‘Above temperature’ or ‘warm’ meat is defined by meat that reaches 7°C and above before it’s transported to authorised establishments. 

Consumer guidance

‘Tis the season to be safe. Find out 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. 
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:
How to make sure the food you take on a picnic stays fresh and safe to eat.
In the summer-time there’s nothing nicer than eating a picnic in the fresh air.
What you can do to reduce the chances of your food being infected with listeria.
Listeria monocytogenes (listeria) is a bacterium that causes an illness called listeriosis. Cases of foodborne illness from listeria are rare, but can involve serious symptoms and even death in certain groups of people. These include:
How to chill, freeze and defrost food safely.
Chilling food properly helps stop harmful bacteria from growing.  To keep your food safe: