Is separate equipment really needed for raw and ready to eat foods?
The Food Standards Agency is currently consulting councils and food businesses on their proposed guidance to how businesses should be controlling the risk of E.coli 0157. The Agency is seeking your views on the effectiveness, practicality and appropriateness of the guidance. The guidance for food business operators will explain that legal requirements will be met by:
- – Having a high degree of separation during raw and RTE (ready to eat) food prep. This will mean having separate vacuum packers, mincers and slicers for raw and RTE foods. This could be costly if you currently rely on proper cleaning and disinfection between uses.
- – Using a two-stage cleaning and disinfection process. The correct type of disinfectants will be outlined.
- – Ensuring effective hand washing by using liquid soaps and hand rubs (eg. alcohol gels) and taking precautions to prevent touching taps after washing. Anyone currently undregoing refurbishment might want to consider non-hand operable taps in your proposals.
The guidance for enforcers will advocate that:
- – They should take action to prevent imminent risk if they witness a loss of control due to procedural lapses
- – Businesses must not re-start until corrective action is taken and effective and credible procedures are implemented.
The final date to submit your feedback is 5th October 2010.
Any guidance given in our articles is not official and Safer Food Scores can take no responsibility if the information is used to form part of any legal or regulatory compliance for your business. However, please do get in touch if you are interested in our support services and would like to benefit from official guidance relating to your particular circumstances, email [javascript protected email address]
