AEROMONAS SPECIES (AEROMONADS)
Summary: Aeromonads are ubiquitous in water and in many foods. Although their role in foodborne illness has not yet been firmly established they have.... more information on AEROMONAS SPECIES (AEROMONADS)
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ALLERGY AND FOOD INTOLERANCE
Summary: Food allergy and food intolerance are both types of food sensitivity. Our immune system has the ability to free our body of bacteria, viruses and.... more information on ALLERGY AND FOOD INTOLERANCE
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ANISAKIS and PSEUDOTERRANOVA (Roundworms)
Summary: Humans can become infected with Anisakis simplex or Pseudoterranova decipiens by eating raw, undercooked or insufficiently frozen.... more information on ANISAKIS and PSEUDOTERRANOVA (Roundworms)
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AUSTRALIAN SPIDER BEETLES
Summary: Australian spider beetles (Ptinus tectus) have long antennae and, with their long legs and globular bodies, resemble spiders. They are found.... more information on AUSTRALIAN SPIDER BEETLES
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BACILLUS CEREUS
Summary: Bacillus cereus is a bacteria that can produce spores that have high heat and drying resistance.
Recognised as a cause of food poisoning.... more information on BACILLUS CEREUS
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BARBECUE SAFETY - FOOD PREMISES
Summary: Having a barbecue is now one of the most popular summer leisure activities, enjoyed by many people. Sizzling burgers and sausages on the barbecue.... more information on BARBECUE SAFETY - FOOD PREMISES
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BOOKLICE (Psocids)
Summary: Psocids (pronounced so-sids) are booklice, of which 8 species are common in the UK. The commonest psocid found in households is called.... more information on BOOKLICE (Psocids)
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CAMPYLOBACTER
Summary: Campylobacter enteritis, or campylobacteriosis, is the commonest reported bacterial infectious intestinal disease in England and Wales. Two species.... more information on CAMPYLOBACTER
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CEILINGS AND OVERHEAD FIXTURES - Specific Requirements In Food Rooms
Summary: In rooms where foodstuffs are prepared, treated or processed (excluding dining areas and certain specified premises e.g. mobile/temporary premises).... more information on CEILINGS AND OVERHEAD FIXTURES - Specific Requirements In Food Rooms
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CHANGING FACILITIES - General Requirements For Food Premises
Summary: Adequate changing facilities for personnel must be provided where necessary.
more information on CHANGING FACILITIES - General Requirements For Food Premises
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CHEMICAL (FOOD) POISONING - CHEMICAL CONTAMINANTS
Summary: There are many potentially harmful or toxic chemicals in the food we eat, including some that are present in food due to contamination. Such.... more information on CHEMICAL (FOOD) POISONING - CHEMICAL CONTAMINANTS
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CHEMICAL (FOOD) POISONING - FISH
Summary: This section provides details on the ways people can suffer chemical food poisoning from the consumption of fish. It includes information on the.... more information on CHEMICAL (FOOD) POISONING - FISH
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CHEMICAL (FOOD) POISONING - MYCOTOXINS
Summary: Mycotoxins are harmful chemicals produced by moulds as they grow on crops either in the field or after harvesting. They pose a potential threat to.... more information on CHEMICAL (FOOD) POISONING - MYCOTOXINS
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CHEMICAL (FOOD) POISONING - POISONOUS PLANTS AND FUNGI
Summary: Food poisoning is not just caused by bacteria such as Campylobacter or Salmonella. It can also be caused by the consumption of (familiar) food plants.... more information on CHEMICAL (FOOD) POISONING - POISONOUS PLANTS AND FUNGI
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CHEMICAL (FOOD) POISONING - SHELLFISH TOXINS
Summary: Filter-feeding bivalve molluscs (e.g. mussels, clams, oysters, scallops) can become toxic after feeding on certain planktonic algae. Toxins in the.... more information on CHEMICAL (FOOD) POISONING - SHELLFISH TOXINS
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CHEMICAL FOOD POISONING - AN INTRODUCTION
Summary: Food poisoning can be caused not just by bacteria and viruses but by a range of harmful chemicals present in the following:
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CHILDCARE SETTINGS
Summary: Childcare settings can include:
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CHOOSING A FOOD SAFETY CONSULTANT
Summary: At times, food businesses may wish to use external food safety consultants to provide specialized support - for example in food safety training, to.... more information on CHOOSING A FOOD SAFETY CONSULTANT
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CLEANING AND DISINFECTING UTENSILS & EQUIPMENT (PROVISION FOR) - Mobile/Temporary/Domestic Premises & Vending Machines
Summary: In particular and where necessary, adequate provision must be made for the cleaning and, where necessary, disinfecting of work utensils and.... more information on CLEANING AND DISINFECTING UTENSILS & EQUIPMENT (PROVISION FOR) - Mobile/Temporary/Domestic Premises & Vending Machines
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CLEANING AND DISINFECTION OF TOOLS & EQUIPMENT (FACILITIES FOR) - Specific Requirements in Food Rooms
Summary: In rooms where foodstuffs are prepared, treated or processed (excluding dining areas and certain specified premises e.g. mobile/temporary premises).... more information on CLEANING AND DISINFECTION OF TOOLS & EQUIPMENT (FACILITIES FOR) - Specific Requirements in Food Rooms
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CLEANING IN FOOD PREMISES
Summary: It is essential that cleaning and disinfection practices are such as to prevent contamination hazards arising from the following:
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CLEANING OF FOODSTUFFS (PROVISION FOR) -Mobile/Temporary/Domestic Premises & Vending Machines
Summary: In particular and where necessary, adequate provision must be made for the cleaning of foodstuffs
more information on CLEANING OF FOODSTUFFS (PROVISION FOR) -Mobile/Temporary/Domestic Premises & Vending Machines
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CLEANLINESS AND MAINTENANCE - General Requirements For Food Premises
Summary: Food premises must be kept clean and maintained in good repair and condition.
Clean premises are essential to control the hazard of contamination.... more information on CLEANLINESS AND MAINTENANCE - General Requirements For Food Premises
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CLONORCHIS SINENSIS (Chinese liver fluke)
Summary: Infection with the trematode Clonorchis sinensis (Chinese or oriental liver fluke) results mostly in inflammation and intermittent.... more information on CLONORCHIS SINENSIS (Chinese liver fluke)
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CLOSTRIDIUM BOTULINUM
Summary: Clostridium botulinum spores are widely distributed in nature, as well as in the intestinal tract of birds and animals. They may therefore.... more information on CLOSTRIDIUM BOTULINUM
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CLOSTRIDIUM PERFRINGENS
Summary: Clostridium perfringens produces a toxin in the intestine that results in diarrhoea. However, recovery is usually rapid. Typically,.... more information on CLOSTRIDIUM PERFRINGENS
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COCKROACHES
Summary: Cockroaches are members of the Order Dictyoptera, one of the oldest and most primitive order of insects, thought to be 250 million years old. There.... more information on COCKROACHES
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CONSTRUCTION AND STRUCTURE OF FOOD PREMISES
Summary: In general, there is a legal requirement for food premises to be kept clean and in a good state of repair. Specifically, food rooms.... more information on CONSTRUCTION AND STRUCTURE OF FOOD PREMISES
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CONTAMINATION OF FOOD
Summary: Contamination is the presence of a substance that is either unwanted or harmful. Contamination of food falls into three main categories:
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COOKING
Summary: Food is cooked to make it more palatable, easier to eat and most importantly to kill any bacteria that may be present in the raw food.
Most.... more information on COOKING
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COOLING OF FOOD
Summary: If food is cooled too slowly at room temperature, it allows any surviving bacterial spores (e.g. Bacillus cereus and Clostridium.... more information on COOLING OF FOOD
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CRYPTOSPORIDIUM PARVUM
Summary: Cryptosporidium parvum is a microscopic single-celled parasite that causes diarrhoea in humans and cattle, the illness being termed.... more information on CRYPTOSPORIDIUM PARVUM
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CYCLOSPORA CAYETANENSIS
Summary: Cyclospora cayetanensis is a microscopic single-celled parasite that causes illness in humans by infecting the small intestine. The illness.... more information on CYCLOSPORA CAYETANENSIS
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DATE MARKING
Summary: With certain limited exemptions, all pre-packed food must be marked with either a 'Use-by' or 'Best Before' date. This is to comply with Food.... more information on DATE MARKING
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DEFROSTING (thawing)
Summary: Defrosting (thawing) of food is an important step in the safe production of food. Changes in the way food is produced and distributed has led to the.... more information on DEFROSTING (thawing)
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DELIVERY/ACCEPTANCE OF RAW MATERIALS AND INGREDIENTS
Summary: No raw materials or ingredients shall be accepted by a food business if they are known to be, or might reasonably be expected to be so contaminated.... more information on DELIVERY/ACCEPTANCE OF RAW MATERIALS AND INGREDIENTS
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DESIGN AND LAYOUT OF FOOD PREMISES - ADVICE
Summary: A logical and well laid out food premises is important to provide a safe and hygienic working environment for employees. Good design of any food.... more information on DESIGN AND LAYOUT OF FOOD PREMISES - ADVICE
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DIPHYLLOBOTHRIUM LATUM
Summary: The cestode Diphyllobothrium latum (D. latum), the fish or broad tapeworm, is the largest human tapeworm and causes an illness termed.... more information on DIPHYLLOBOTHRIUM LATUM
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DISTRIBUTION AND DELIVERY OF FOOD
Summary: The distribution of food occurs throughout the food chain, from original producer to processor, to storage/warehousing, to the retailer or catering.... more information on DISTRIBUTION AND DELIVERY OF FOOD
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DOORS - Specific Requirements in Food Rooms
Summary: In rooms where foodstuffs are prepared, treated or processed (excluding dining areas and certain specified premises e.g. mobile/temporary premises).... more information on DOORS - Specific Requirements in Food Rooms
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DRAINAGE - General Requirements For Food Premises
Summary: Drainage facilities must be adequate for the purpose intended; they must be designed and constructed to avoid the risk of contamination of.... more information on DRAINAGE - General Requirements For Food Premises
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ECHINOCOCCUS GRANULOSUS
Summary: Echinococcus granulosus is the causative agent of hydatid disease in man and many other mammals. The dog acts as the definitive host for.... more information on ECHINOCOCCUS GRANULOSUS
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EGGS
Summary: Eggs are one of the most commonly used and important ingredients in cooking, with around 30 million eggs consumed each day in the UK. Eggs are an.... more information on EGGS
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ENTERO-INVASIVE ESCHERICHIA COLI (EIEC)
Summary: These strains of E. coli generally do not produce enterotoxins as do Enterotoxigenic E. coli, but they enter and multiply in part of.... more information on ENTERO-INVASIVE ESCHERICHIA COLI (EIEC)
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ENTERO-PATHOGENIC ESCHERICHIA COLI (EPEC)
Summary: These strains are a significant cause of diarrhoea in the very young, usually via community epidemics and outbreaks in hospital nurseries. The.... more information on ENTERO-PATHOGENIC ESCHERICHIA COLI (EPEC)
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ENTERO-TOXIGENIC ESCHERICHIA COLI (ETEC)
Summary: The organism is the principal cause of 'Travellers' diarrhoea'. It is also a major cause of dehydrating diarrhoea in infants and children in less.... more information on ENTERO-TOXIGENIC ESCHERICHIA COLI (ETEC)
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ENTEROBACTER SAKAZAKII
Summary: Enterobacter sakazakii is an emerging pathogen that has caused disease in all age groups, although the vast majority (83%) of cases have been.... more information on ENTEROBACTER SAKAZAKII
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EQUIPMENT REQUIREMENTS
Summary: All articles, fittings and equipment with which food comes into contact must be kept clean and:
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EQUIPMENT USED TO TRANSPORT FOODSTUFFS
Summary: The requirements governing equipment used to transport foodstuffs cover:
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EVENT CATERING
Summary: Event catering is the phrase used to describe the preparation of food for a large number of people for a particular occasion. This can range from a.... more information on EVENT CATERING
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FASCIOLA HEPATICA (liver fluke)
Summary: Fasciola hepatica is a parasite of sheep and cattle that can infect humans accidentally through the contamination of water-grown salad crops.... more information on FASCIOLA HEPATICA (liver fluke)
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FIREBRATS
Summary: The Firebrat (Thermobia domestica) is a member of the Lepismatidae Family (Order Thysanura), primitive insects with an incomplete life cycle.... more information on FIREBRATS
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FLIES
Summary: Flies can spread a wide variety of diseases that can harm humans. The most important one in relation to food premises is food poisoning - by.... more information on FLIES
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FLOORS - Specific Requirements In Food Rooms
Summary: In rooms where foodstuffs are prepared, treated or processed (excluding dining areas and certain specified premises e.g. mobile/temporary premises).... more information on FLOORS - Specific Requirements In Food Rooms
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FOOD CONTACT SURFACES - Mobile/Temporary/Domestic Premises & Vending Machines
Summary: In particular and where necessary, surfaces in contact with food must be in a sound condition and be easy to clean and, where necessary, disinfect..... more information on FOOD CONTACT SURFACES - Mobile/Temporary/Domestic Premises & Vending Machines
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FOOD CONTACT SURFACES - Specific Requirements in Food Rooms
Summary: In rooms where foodstuffs are prepared, treated or processed (excluding dining areas and certain specified premises e.g. mobile/temporary premises).... more information on FOOD CONTACT SURFACES - Specific Requirements in Food Rooms
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FOOD EQUIPMENT - HYGIENE
Summary: The hygiene of food processing equipment is an essential part of any food business and includes large pieces of equipment such as refrigerators,.... more information on FOOD EQUIPMENT - HYGIENE
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FOOD PREMISES (REGISTRATION) REGULATIONS 1991
Summary: These Regulations provide for the registration of food premises (including vehicles and other moveable structures) by food authorities.
Regulation 2.... more information on FOOD PREMISES (REGISTRATION) REGULATIONS 1991
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FOODBORNE ANIMAL PARASITES - AN INTRODUCTION
Summary: Although it has been estimated that globally there are more than 100 known species of parasite that can be transmitted by food, the number that are.... more information on FOODBORNE ANIMAL PARASITES - AN INTRODUCTION
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FOODBORNE ILLNESS - AN INTRODUCTION
Summary: This section explains what foodborne illness is and then goes on to provide information and advice on a wide range of related issues.
more information on FOODBORNE ILLNESS - AN INTRODUCTION
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FRESH PRODUCE
Summary: The term 'fresh produce' is used to describe fruit and vegetables that reach the consumer in an unaltered or minimally processed (e.g. washed,.... more information on FRESH PRODUCE
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GIARDIA LAMBLIA
Summary: Giardia lamblia is a microscopic single-celled (protozoan) parasite that causes illness in humans by infecting the intestines. The disease can.... more information on GIARDIA LAMBLIA
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HAND HYGIENE/HANDWASHING
Summary: Hands can become contaminated with foodborne pathogens through contact with raw foods (particularly meat and poultry) or from people excreting.... more information on HAND HYGIENE/HANDWASHING
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HAND WASHING AND DRYING (FACILITIES FOR) - General Requirements For Food Premises
Summary: Washbasins for cleaning hands must be provided with hot and cold (or appropriately mixed) running water, materials for cleaning hands and for.... more information on HAND WASHING AND DRYING (FACILITIES FOR) - General Requirements For Food Premises
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HAZARD ANALYSIS (...and HACCP)
Summary: Food business proprietors must identify any steps which are critical to ensuring food safety and ensure that adequate safety procedures are.... more information on HAZARD ANALYSIS (...and HACCP)
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HEPATITIS A VIRUS (HAV)
Summary: Hepatitis A is a hepatovirus member of the Picornaviridiae family of viruses. It causes hepatitis (inflammation of the liver) in humans and is.... more information on HEPATITIS A VIRUS (HAV)
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HOME CATERING
Summary: If you are handling or preparing food at home as a commercial business you must follow the requirements of food safety and ensure that food is safe,.... more information on HOME CATERING
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HOT-HOLDING OF FOOD
Summary: Many food businesses such as takeaways, staff canteens, restaurants etc. cook or reheat food in advance and hold it hot to provide a more efficient.... more information on HOT-HOLDING OF FOOD
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HYGIENE OF FOOD PREMISES
Summary: The hygiene standards of any food premises will be of paramount importance if that business is to operate successfully. Critical influences on the.... more information on HYGIENE OF FOOD PREMISES
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ICE-MAKING MACHINES
Summary: The Food Safety Act 1990 makes it clear that ice and water, although having no nutritional value, must be treated as food and be kept free from.... more information on ICE-MAKING MACHINES
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INDUSTRY GUIDES
Summary: These are voluntary guides that give advice to food businesses in the UK on how to comply with the EU Food Hygiene Directive and the Regulations.... more information on INDUSTRY GUIDES
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LABELLING AND STORAGE OF HAZARDOUS AND/OR INEDIBLE SUBSTANCES
Summary: Hazardous and/or inedible substances, including animal feedstuffs, must be adequately labelled and stored in separate and secure containers.
more information on LABELLING AND STORAGE OF HAZARDOUS AND/OR INEDIBLE SUBSTANCES
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LAYOUT, DESIGN, CONSTRUCTION & SIZE - General Requirements For Food Premises
Summary: The layout, design, construction & size of food premises must:
- permit adequate cleaning and/or disinfection
- be such as to protect against:
#.... more information on LAYOUT, DESIGN, CONSTRUCTION & SIZE - General Requirements For Food Premises
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LIGHTING - General Requirements For Food Premises
Summary: Food premises must have adequate natural and/or artificial lighting.
more information on LIGHTING - General Requirements For Food Premises
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LISTERIA MONOCYTOGENES
Summary: Infection by Listeria monocytogenes (termed listeriosis) is a very serious foodborne disease. Its importance as a foodborne pathogen is due to it:
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MANAGING HYGIENE
Summary: If a business is to be successful then it must be properly managed. Everyone working in a food business, no matter what its size, has a legal duty.... more information on MANAGING HYGIENE
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MICROBIOLOGY
Summary: This section provides an introduction to the microbiology of bacteria (singular = bacterium) that contaminate food (e.g. what they are, how.... more information on MICROBIOLOGY
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NOROVIRUS (NoV)
Summary: Noroviruses (NoVs) account for about 95% of outbreaks of viral gastroenteritis, of which it has been estimated that about 40% may be due to foodborne.... more information on NOROVIRUS (NoV)
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OPISTHORCHIS FELINEUS (cat liver fluke)
Summary: Opisthorchis felineus is found mainly in Europe (particularly Russia) and Asia. It is rare in the UK. Infection with the parasite is termed.... more information on OPISTHORCHIS FELINEUS (cat liver fluke)
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PERSONAL HYGIENE - ADVICE
Summary: The personal hygiene of all food handlers is of major importance in helping to reduce the risks of food poisoning and to maintain a high standard in.... more information on PERSONAL HYGIENE - ADVICE
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PERSONAL HYGIENE - FOODBORNE ILLNESS
Summary: No person
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PERSONAL HYGIENE - PERSONAL CLEANLINESS AND PROTECTIVE CLOTHING
Summary: Every person working in a food handling area shall maintain a high degree of personal cleanliness and shall wear suitable, clean and, where.... more information on PERSONAL HYGIENE - PERSONAL CLEANLINESS AND PROTECTIVE CLOTHING
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PERSONAL HYGIENE FACILITIES -Mobile/Temporary/Domestic Premises & Vending Machines
Summary: In particular and where necessary appropriate facilities must be available to maintain adequate personal hygiene (including facilities for the.... more information on PERSONAL HYGIENE FACILITIES -Mobile/Temporary/Domestic Premises & Vending Machines
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PERSONS SUFFERING FROM CERTAIN MEDICAL CONDITIONS
Summary: Where a person working in a food handling area
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PESTICIDES
Summary: This section provides a brief overview of pesticides usage and regulation, and provides a direct link to the pesticides section of the Food Standards.... more information on PESTICIDES
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PLACING FOOD SO AS TO AVOID THE RISK OF CONTAMINATION - Mobile/Temporary/Domestic Premises & Vending Machines
Summary: In particular and where necessary, foodstuffs must be so placed as to avoid, so far as is reasonably practicable, the risk of contamination.
more information on PLACING FOOD SO AS TO AVOID THE RISK OF CONTAMINATION - Mobile/Temporary/Domestic Premises & Vending Machines
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PREPARING FOOD
Summary: The food preparation process inevitably raises food hygiene challenges in a number of critical areas, many of which are covered elsewhere on this.... more information on PREPARING FOOD
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PRESERVING FOOD
Summary: In order to prevent or delay the spoilage of foods and inhibit the growth of pathogenic organisms (those that cause illness), food can be preserved.... more information on PRESERVING FOOD
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PROTECTION OF FOOD AGAINST CONTAMINATION
Summary: All food which is handled, stored, packaged, displayed and transported must be protected against any contamination likely to render the food:
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PURCHASE AND DELIVERY
Summary: Effective purchasing and delivery/receiving practices are important to food quality and safety in any food sector. Requirements contained in the.... more information on PURCHASE AND DELIVERY
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RECORD KEEPING
Summary: Keeping records is a useful way to demonstrate that you are running a safe and hygienic food business. Records that a food business may wish to.... more information on RECORD KEEPING
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REHEATING OF FOOD
Summary: Even though the food to be reheated may have already been cooked, it is important to reheat food quickly to a high enough temperature. This is.... more information on REHEATING OF FOOD
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RODENTS (RATS & MICE)
Summary: Rats and mice are totally unacceptable in a food environment in view of the potential for spreading foodborne pathogens and causing damage to goods.... more information on RODENTS (RATS & MICE)
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SALMONELLA (excluding S. typhi & S. paratyphi)
Summary: Perhaps the most widely recognised foodborne pathogen, Salmonella species have been recognised world-wide as a major cause of food poisoning.... more information on SALMONELLA (excluding S. typhi & S. paratyphi)
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SALMONELLA TYPHI / SALMONELLA PARATYPHI
Summary: Salmonella Typhi and Salmonella Paratyphi A, B and C are human host-related serotypes (strains) that are more invasive in their.... more information on SALMONELLA TYPHI / SALMONELLA PARATYPHI
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SAMPLING OF FOOD
Summary: Food sampling is the taking of samples of food in order to check them microbiologically for quality and safety. The prime reason for this is to.... more information on SAMPLING OF FOOD
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SAW TOOTHED GRAIN BEETLE
Summary: The Saw Toothed Grain Beetle (Oryzaephilus surinamensis L) is a member of the Silvanidae Family (Order Coleoptra), of which about 15.... more information on SAW TOOTHED GRAIN BEETLE
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SHIGELLA
Summary: Shigella infections result in bacillary dysentery (shigellosis). Humans are the primary reservoir of the organism and foods may become.... more information on SHIGELLA
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SILVERFISH
Summary: Silverfish (Lepisma saccharina L) are part of the Lepismatidae Family (Order Thysanura), primitive insects with an incomplete life cycle.... more information on SILVERFISH
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SITING, DESIGN, CONSTRUCTION, CLEANLINESS & MAINTENANCE - Mobile/Temporary/Domestic Premises & Vending Machines
Summary: Such premises and vending machines shall be so sited, designed, constructed, and kept clean and maintained in good repair and condition, as to avoid.... more information on SITING, DESIGN, CONSTRUCTION, CLEANLINESS & MAINTENANCE - Mobile/Temporary/Domestic Premises & Vending Machines
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SPOILAGE OF FOOD
Summary: Spoilage of food may be caused by microorganisms, pest infestation, physical damage (e.g. freezer burn) or through chemical reactions (e.g. browning,.... more information on SPOILAGE OF FOOD
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STAPHYLOCOCCUS AUREUS
Summary: Staphylococcus aureus produces heat-stable toxins in food that, when ingested, can result in a severe but short-lived gastroenteritis.... more information on STAPHYLOCOCCUS AUREUS
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STARTING UP A FOOD BUSINESS
Summary: Whether you are starting up a new food business from scratch, or have plans to take over an existing business, there are many sources of advice and.... more information on STARTING UP A FOOD BUSINESS
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STORAGE OF FOODSTUFFS IN APPROPRIATE CONDITIONS
Summary: Raw materials and ingredients stored in a food establishment must be kept in appropriate conditions designed:
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SUPERVISION, INSTRUCTION & TRAINING OF FOOD HANDLERS
Summary: The proprietor of a food business must ensure that food handlers engaged in the food business are supervised and instructed and/or trained in food.... more information on SUPERVISION, INSTRUCTION & TRAINING OF FOOD HANDLERS
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TAENIA SAGINATA (the beef tapeworm) and TAENIA SOLIUM (the pork tapeworm)
Summary: Taenia saginata (T. saginata) and Taenia solium (T. solium) are tapeworms that can live in the human intestine. Infection.... more information on TAENIA SAGINATA (the beef tapeworm) and TAENIA SOLIUM (the pork tapeworm)
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TEMPERATURE CONTROL - ADVICE
Summary: Temperature control can be defined as those aspects of food safety in which temperature is used as a control measure to stop a hazard or reduce the.... more information on TEMPERATURE CONTROL - ADVICE
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TEMPERATURE CONTROL - Mobile/Temporary/Domestic Premises & Vending Machines
Summary: In particular and where necessary, adequate facilities and/or arrangements for maintaining and monitoring suitable food temperature conditions must.... more information on TEMPERATURE CONTROL - Mobile/Temporary/Domestic Premises & Vending Machines
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TOILET FACILITIES - ADVICE
Summary: It is a legal requirement for a food business to provide toilet facilities and sanitary accommodation for its staff to use. If the public is allowed.... more information on TOILET FACILITIES - ADVICE
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TOXOPLASMA GONDII
Summary: Toxoplasma gondii (T. gondii) is a single-celled (protozoan) parasite that causes the infection toxoplasmosis. In most individuals, the.... more information on TOXOPLASMA GONDII
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TRAVEL-RELATED FOODBORNE ILLNESS
Summary: The increase in tourism, particularly to more 'exotic' locations, has led to a corresponding increase in the level of foodborne illness. Indeed, of.... more information on TRAVEL-RELATED FOODBORNE ILLNESS
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TRICHINELLA SPIRALIS
Summary: First recognised as a cause of illness in 1860, Trichinella spiralis is a roundworm parasite that causes the foodborne disease trichinellosis..... more information on TRICHINELLA SPIRALIS
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VENDING MACHINES
Summary: Vending machines can be sited in a variety of different outlets such as offices, factories, garages, schools, hospitals, leisure centres and.... more information on VENDING MACHINES
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VENTILATION - General Requirements For Food Premises
Summary: There must be suitable and sufficient means of natural or mechanical ventilation. Mechanical air flow from a contaminated area to a clean area must.... more information on VENTILATION - General Requirements For Food Premises
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VENTILATION OF SANITARY CONVENIENCES - General Requirements For Food Premises
Summary: All sanitary conveniences within food premises must be provided with adequate natural or mechanical ventilation.
more information on VENTILATION OF SANITARY CONVENIENCES - General Requirements For Food Premises
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VEROCYTOTOXIN-PRODUCING ESCHERICHIA COLI (VTEC) (Enterohaemorrhagic E. coli)
Summary: Food poisoning involving Verocytotoxin-producing Escherichia coli (VTEC) can result in serious illness, especially in the young and elderly, that can.... more information on VEROCYTOTOXIN-PRODUCING ESCHERICHIA COLI (VTEC) (Enterohaemorrhagic E. coli)
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VIBRIO CHOLERAE
Summary: Vibrio cholerae is the organism responsible for causing cholera, a non-invasive infection where the organism colonises the intestines and.... more information on VIBRIO CHOLERAE
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VIBRIO PARAHAEMOLYTICUS
Summary: V. parahaemolyticus food poisoning is an acute gastroenteritis, almost exclusively associated with fish and seafood, especially those from.... more information on VIBRIO PARAHAEMOLYTICUS
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VIBRIO VULNIFICUS
Summary: V. vulnificus is found in estuarine environments and is associated with various marine species including shellfish, such as oysters and.... more information on VIBRIO VULNIFICUS
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VIRAL FOODBORNE ILLNESS - AN OVERVIEW
Summary: An overview of viral foodborne illness that introduces the viruses which cause food poisoning, explaining how such viruses are spread by food.... more information on VIRAL FOODBORNE ILLNESS - AN OVERVIEW
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WALLS - Specific Requirements In Food Rooms
Summary: In rooms where foodstuffs are prepared, treated or processed (excluding dining areas and certain specified premises e.g. mobile/temporary premises).... more information on WALLS - Specific Requirements In Food Rooms
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WASH BASINS - ADVICE
Summary: The provision of suitable and adequate facilities for the hygienic washing and drying of hands is a legal requirement for all food businesses. Food.... more information on WASH BASINS - ADVICE
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WASHBASINS AND LAVATORIES - General Requirements For Food Premises
Summary: An adequate number of washbasins must be available, suitably located and designated for cleaning hands. An adequate number of flush lavatories must.... more information on WASHBASINS AND LAVATORIES - General Requirements For Food Premises
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WASHING FACILITIES (SINKS)
Summary: It is a legal requirement for food businesses to provide suitable and sufficient washing facilities for both equipment and, if necessary, for.... more information on WASHING FACILITIES (SINKS)
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WASHING FOOD (PROVISION OF FACILITIES FOR) - Specific Requirements In Food Rooms
Summary: In rooms where foodstuffs are prepared, treated or processed (excluding dining areas and certain specified premises e.g. mobile/temporary premises).... more information on WASHING FOOD (PROVISION OF FACILITIES FOR) - Specific Requirements In Food Rooms
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WASTE
Summary: Food waste & refuse must not be allowed to accumulate in food rooms, except so far as is unavoidable for the proper functioning of the business. Food.... more information on WASTE
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WASTE STORAGE & DISPOSAL - Mobile/Temporary/Domestic Premises & Vending Machines
Summary: In particular and where necessary, adequate arrangements and/or facilities for the hygienic storage and disposal of hazardous and/or inedible.... more information on WASTE STORAGE & DISPOSAL - Mobile/Temporary/Domestic Premises & Vending Machines
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WATER SUPPLY
Summary: There must be an adequate supply of potable water. This potable water must be used whenever necessary to ensure foodstuffs are not.... more information on WATER SUPPLY
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WATER SUPPLY - Mobile/Temporary/Domestic Premises & Vending Machines
Summary: In particular and where necessary, an adequate supply of hot and/or cold potable water must be available at such premises.
more information on WATER SUPPLY - Mobile/Temporary/Domestic Premises & Vending Machines
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WINDOWS - Specific Requirements in Food Rooms
Summary: In rooms where foodstuffs are prepared, treated or processed (excluding dining areas and certain specified premises e.g. mobile/temporary premises).... more information on WINDOWS - Specific Requirements in Food Rooms
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YERSINIA ENTEROCOLITICA
Summary: Y. enterocolitica food poisoning (yersiniosis) is most commonly associated with pork products and can involve several symptoms, which vary.... more information on YERSINIA ENTEROCOLITICA
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