UK Guidelines on E coli 0157 contamination

September 12, 2016 at 5:17 PM

The UK Food Standards Agency has published guidelines on control of cross contamination, with a focus on E coli 0157.  The guidelines arose from the  serious outbreaks of E.coli O157 in Scotland in 1996 and Wales in 2005, which were attributed to cross-contamination arising from poor handling of food.

Although E.coli is the key focus of this guidance, the measures outlined will also help in the control of other bacteria, such as campylobacter and salmonella.

You can read the guidelines here



Tags: E coli 0157 Cross contamination E coli 0157
Category: News



x ray detector functionalityAlcohol in kombuchafood traceabilityFood labelling for retail2020 General Principles of Food HygieneFood Safety Assessor positionFood safety governancefood packagingFood labelingTemplate Food Control PlanFood Safety WatchWater activity seminarE coli 0157 Pathogen swabbingFood Protection Forumgluten freeOffice administrator positionHeat treatments for meat and seafoodfood weights and measuresCodex HACCP updatesLaboratory training coursesHome based food businessesSelf supply waterPregnancy warning labels on alcoholsalami food safety guidelinesfood associations with pathogenssulphites in meatNutrition Panel Calculatorpart time food safety roleFood Safety Assessment Kombuchashelfe life guidelinesFood Standards Code revisionSalami manufactureEgg labellingFood Recall StatisticsFood processing criteriaallergen labellingCommercial sterilisationEating safely when pregnantStarting a Food businessFood fermentationfood safety updatesGuidelines for National ProgrammesImported Food made with fortified ingredientscarbon monoxideAcidificationFood Safety data captureHealth Star RatingHemp seed can be sold as foodfood safety roleEgg shelf lifecrisis management guidelinesFront of pack labellingraw milk safetyNovel food processing technologiesFeeding food waste to pigsDehydrating foodsHamburger meat cookingHurdle TechnologyFree Listeria training moduleHPPlisteria online trainingMicrobiological Limits in Foodintended use codingSushi guidelinesFood Allergen PortalCalculating alcohol in brewed soft drinksHot holding meat and seafoodglazed seafood weightsRMP template formsLupinfood standards code indexSummary of Changes to Food Standards CodeImported foodListeria testing of ready to eat foodsCustomise Your National ProgrammePreparing food industry sanitisersNew Product DevelopmentNovel foodsFood labellingfood legislation updatesRMP resourcesPet FoodNational Programme guidelinesmetal detector functionalityHACCP updatesImporting food New ZealandEnvironmental swabbingIntentional SubstitutionHepatitis in frozen berriesFood Safety Culture resources2020 HACCPHepatitis A in frozen berriesfood safety programme templatesFood safety and pregnancyMaking food for animalsPrivate LabelAllergen management and labelling guideFood Act 2014Labelling of irradiated foodsous videmodified atmosphere packingHousehold RefrigeratorsFood safety training resourcesImported FoodsFood Safety Buddy magazineCOVID 19alcoholic beverages composition requirementsFood labelling for selling to manufacturersHACCP podcastFood Fraud ToolkitCovid 19 implications for food manufacturingImported forzen berriesPregnancy warning labelsFCP evaluationStandard 1.6.1 Listeria testingHemp seed food labellingDomestic fridgespreservatives in meatWinemakers Food Safety TemplateConcentration and DryingFoodRecall templateJob Vacancycontrol of Hepatits A in berriesHACCP trainingCalculate sanitiserhow to determine shelf life of foodsCountry of Origin labellingirradiated foodNational Programme guidanceAllergen managementfood importer registrationUCFM GuidelinesInternal Audit trainingListeria guidelinesfood defencefood contact packagingUnexpected allergens in foodFood safety and CoronavirusHPP for milkListeria outbreakfresh produce sanitationCooking meat and seafoodListeria trainingFood business registrationListeria swabbingFood allergenvacuum packingMicrobiological reference criteriacontract food safety specialistweights and measursCoronavirus and food safetyAlcohol labelling guideCountry of Origin labelling for foodImported Food Risk AdviceFood FraudFood Act 2014 resourceshydrogen cyanide and apricot kernelsraw milkFood safety and Covid 19Bacterial levels in foodcarbon monoxide in fish processingMercury in FishMisrepresentationweights and measuresSignificant amendments to Food Control PlansKombucha food safetyFood Act 2014 exemptionsFood safety trendsSafe fish consumptionListeria samplingTemplate FCPListeria Outbreak Rock MelonFood Notice for Food Control Plans and National Programmes food industry crisis managementcustom Food Control PlanFood Recallsfish processingFood labelling for food service and cateringfood allergen labellingTop 5 Food Safety TopicsNational ProgrammesWhich microbiological limits do I useFood Regulations 2015Cross contamination E coli 0157food safety auditorTotal Diet Surveyalcohol warning labelsWSMP templateFermenting vegetablesAcidifying FoodDietary Supplements requirementsHigh Pressure Processingpre-op inspectionsFood safety cultureListeria monocytogenes in ready to eat foodsStorage of meat and seafoodlabel reviewsFurther Processing guidelinesFood allergensCoronavirusFSSC 22000new rules for allergen labellingfood preservationpreserving food with acidsDrying fruits and vegetables for food safetyFood labelling guideFood Standards Code NPDFood Safety postersMeat smokingforeign object auditsFood Recall Proceduresshelf life determinationwhat pathogens to test food forFood Safety ToolkitMy Food PlanStandards for food premisesFood Safety training coursesbrix pH and water activityrare or lightly cooked meat guidelinesFood Recall guidelinesapricot kernels and food safetysous vide for foodserviceFood premises requirementsListeria monocytogenes in ready to eat foodsale of raw milkNational Programmereview of food traceability practicesMilk allergen in dark chocolateFood Control Plan evaluationFood recall Risk ManagementAssured Food Safety new websiteAllergens in foodHepatitis AFSANZ Food Allergen Portalfood and botulism risk