Quick links:
Food Standards Agency publishes updated guidance on the consumption of sprouted seeds
Following further cases of E. coli in France, the Food Standards Agency is revising its guidance on the consumption of sprouted seeds such as alfalfa, mung beans (usually known as beansprouts) and fenugreek.
E.coli O157
The Food Standards Agency has published a Q&A document in response to feedback on its Guidance on the Control of Cross-Contamination with E. coli O157.
The document addresses a number of questions raised by stakeholders in the food industry and in food law enforcement authorities. It will be an evolving document, being updated as new issues or questions arise. There is also full guidance available:-
If you have any further questions about the guidance then you should send them to controllingecoli@foodstandards.gsi.gov.uk. This address should also be used for any feedback about the application of this guidance in food businesses or its use by enforcement authorities.
DIARRHOEA AND VOMITING MAY SERIOUSLY AFFECT YOUR BUSINESS
Norovirus is the most common cause of stomach upsets in the country. Incidents of Norovirus cost businesses and the economy through disruption and lost working days. An outbreak associated with a business is bad for its reputation. The risk to your business is greater at this time of year.
Norovirus is highly infectious - particular attention to good hygiene measures should be observed at all times and especially during outbreaks.
There are a number of preventive measures that you can take to reduce or even prevent the spread of infection – see below for further information on the control of infection.
Restaurants that suspect food-poisoning among staff or diners should quickly seek advice and support from their local Environmental Health Officer by telephoning 01473 825888 during office hours or 01473 822801 at all other times.
You can get further information on Norovirus by visiting the Health Protection Agency (HPA) website
Control of Norovirus illness in hospitality/leisure settings
You may not be able to control infection being brought into your premises but it is your responsibility to ensure that you are able to control its spread amongst your customers.
1. Food business operators must prevent any person from working in food handling areas in any capacity if they are likely to contaminate food with harmful bacteria or viruses. This may include chefs, kitchen porters, waiting staff, cleaners etc. If these people are suspected to be carrying a disease that may be transmitted through food (e.g. because they have diarrhoea and/or vomiting) they must be excluded from food related duties.
2. Food handlers and other staff carrying out low-risk activities e.g. bar work, washing-up, waiting tables etc. are required by law to notify their supervisor if they suffer certain symptoms relating to gastro-intestinal illness. This duty needs to be brought to the attention of your employees to ensure that they report any significant symptoms to you. From this information you will need to make an assessment as to whether to allow them to work at the premises within 48 hours (current guidance) of suffering such symptoms.
3. The precautions for controlling viruses are different from bacteriological food related illness i.e. viral contamination of food will not be controlled by refrigerated storage or separating raw foods from ready to eat foods.
4. Good personal hygiene will assist in preventing the spread of infection between people and reduce the likelihood of the food becoming contaminated in the event of an outbreak of gastro-intestinal illness.
5. Appropriate training, supervision and facilities which incorporate liquid soap and single use towels and even non-hand operable taps will assist people to adopt good personal hygiene standards at work. Alcohol hand sanitising gels cannot be relied on to control Norovirus.
6. To prevent any illnesses spreading, you must consider what measures should be taken when a food handler reports symptoms of gastro-intestinal illness to you. The procedure may need to include:
• enhanced cleaning;
• cooking of food that has been handled by anyone who later has symptoms;
• reheating, until it is piping hot, food that has been handled by anyone who later has symptoms; and
• checking whether other people who have been in contact with your staff (e.g. family and friends) have had similar symptoms which might indicate an infection.
7. Enhanced cleaning should include the use of detergent and hot water followed by a 0.1% solution of a chlorine releasing agent such as sodium hypochlorite e.g. household bleach. Soft furnishings may be steam cleaned.
8. Any vomiting must be cleaned up promptly to reduce environmental contamination and prevent persistent transmission of infection. Fresh vomit should be covered with paper immediately. Whilst clearing it away staff should wear personal protective clothing, including face protection, to limit the risk of infection.
9. It is recommended that food handlers do not use the toilets used by your customers as you have little control over whether the customer may be suffering from gastro-intestinal illness which might contaminate hand contact surfaces.
For any further infection control advice please call the Food and Safety Team on 01473 825703 or the Suffolk Health Protection Unit on 01473 329583.
|