Read our frequently asked questions about food safety for consumers.
Contact the Commercial Environmental Health on 020 8891 7994. We are able to discuss the nature of your complaint and are able to visit food premises to check on standards.
If you have bought food from a shop or eaten a meal out that contained something which shouldn't have been there such as plastic or hair, contact Commercial Environmental Health on 020 8891 7994 as soon as possible. We can advise you on storage of the complaint item.
The team has qualified staff to investigate food complaints. In most cases the action taken will be informal but occasionally it may be more appropriate to consider formal action and this may be a prosecution in the Magistrates Court or a simple caution.
We will collect evidence during our investigations, you will need to complete a witness statement and you may be required to appear in Court.
Contact the Commercial Environmental Health team as soon as possible on 020 8891 7994 giving details of when, where, what you ate, the symptoms you have had etc. You should also visit your doctor who may ask you to provide a stool sample.
Use by dates are required by law on foods which go off quickly such as cold cooked meats and poultry, sandwiches, yoghurts, cream, milk, etc. These foods are usually perishable and should always be eaten by the use by date because after that time they may become unsafe. They must be stored in the conditions that the manufacturer recommends (e.g. in a fridge) or they may start to become unsafe or deteriorate (go off) before the given date.
Best before dates are also required by law and are used for foods which can safely be kept for longer periods of time. After the date, the food may still be safe to eat but it may no longer be at its best. Some foods may be marked with a display until date. This is not a legal requirement but is an instruction for the shop to ensure the food is sold well before it is out of date.
It is important to keep raw and cooked foods separate in order to prevent cross contamination i.e. the contamination of cooked and ready-to-eat foods by bacteria from raw foods. Use separate equipment for preparing raw and ready-to-eat food and always ensure that hands are washed thoroughly after handling raw foods.
You should aim to ensure food is stored in refrigerators at around 4 or 5 oC to slow the rate of microbial growth. Freezers should keep food ata temperature of -18oC or below. Cheap plastic thermometers can be used to check temperatures and may be purchased off the internet for no more than a few pounds.
All poultry (including chicken and turkey), pork, minced meat products (such as sausages or burgers) and rolled joints should be cooked thoroughly throughout the product so that the centre of the food reaches a minimum of 75 oC. This is in order to ensure that pathogenic bacteria are killed. Whole joints of red meat and cuts (such as steaks) may be served rare as long as the entire outer surface of the meat is cooked thoroughly.
Updated: 25 April 2017