Reducing the risks of contamination

Food contamination can be physical (foreign bodies getting into food), or chemical (contamination from cleaning aids etc.) These risks should be controlled and preferably, you should be able to prove you are considering and controlling them.

The third source is cross-contamination from bacteria. A food poisoning outbreak linked to your establishment could be catastrophic and result in closure. There are more than 500,000 cases of food poisoning a year from known pathogens. This figure would more than double if it included food poisoning cases from unknown pathogens.

Your inspector will be looking for evidence that you are assessing risks and ensuring that food is safe for your customers.

Buy Food Contamination Advice pdf

where you prepare food

This information pack offers practical advice on reducing the risks of food contamination.

£6.50 (pdf delivered by email within 24hrs of purchase)

Contents

  • Reducing the risk of contamination
  • Sources of contamination
  • Food Standards Agency Guidance on controlling the risk of cross-contamination (including E.coli 0157

Includes training on:

  • Personal hygiene
  • General cleaning procedures
  • How to avoid cross-contamination – fridge layout
  • Using cloths
  • Chopping boards

Management module on:

  • Separation of raw and Ready to Eat food procedure

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