The Commercial Team of Environmental Health has issued guidance for businesses to help them control the risk of E. coli and other types of food poisoning spread by cross-contamination. Some of the key measures highlighted in the guidance to control E.coli are:
- identification of separate work areas, surfaces and equipment for raw and ready-to-eat food
- use of separate complex equipment, such as vacuum-packing machines, slicers, and mincers for raw and ready-to-eat food
- handwashing should be carried out using a recognised technique. Anti-bacterial hand gels must not be used instead of thorough handwashing
- disinfectants and sanitisers must meet officially recognised standards and should be used as instructed by the manufacturer
For more detailed information, download the E.coli factsheet, implementation plan and guidance notes.
Download E. coli factsheet (size 178kb)
Download E. coli control of cross-contamination implementation plan (size 15kb)
Download E. coli guidance for food business operators and enforcement authorities (size 340kb)
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