FSA Food Hygiene Guidance

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It’s not guidance, it’s the law…

The FSA 2011 Guidance was developed in response to the foodborne E. coli O157 outbreaks in Scotland and Wales which resulted in deaths, hospitalisations and were attributed to cross-contamination arising from poorly managed food handling. Essentially food businesses ignored the rules. People died because of it. The important aspects of the 2011 Guidance are:
It’s called ‘guidance’ but is enforced under HACCP. It’s the law. It’s not optional
Food surface sanitisers must conform to BS EN 1276 or BS EN 13697
Food surface cleaning must be a 2-stage process: clean the surface first then disinfect the clean surface
The rinse tank of commercial dishwashers must be at the correct temperature to assure thermal disinfection
‘Complex’ equipment can no longer be ‘chemically segregated’ – you can’t slice bacon, disinfect, then slice ham (cooked). You need two slicers, one for raw, one for cooked.
2014 Update

The FSA published further guidance regarding controls of cross-contamination from E. coli in 2014; by and large not much changed besides the thermal disinfection guidance. Both releases are discussed via the links opposite. Links to the FSA materials are included in the FSA Guidance Summary.

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