For businesses that handle raw foods (particularly raw meat and poultry) alongside ready-to-eat food the prevention of direct contamination or cross-contamination should be a primary concern. Ready-to-eat food (food that will not be cooked thoroughly before service) can be contaminated with bacteria present on raw foods unless operators put in place suitable controls.
Most food businesses will need to consider separation between raw and ready-to-eat food and disinfection methods in order to prevent this type of contamination. More specific examples of controls include:
The Food Standards Agency (FSA) have produced the following video for businesses to think about the types of food safety risks they face and how the risks can be controlled.
When you draw up your food safety management procedures we recommend you to take account of the detail contained in the Food Standards Agency guidance on the control of E.coli. The document provides guidance on preventing problems associated with bacteria like E.coli O157 and how you can comply with respect to areas such as cleaning, disinfection, personal hygiene and the prevention of cross-contamination.
Updated: 11 February 2013