The Food Standards Agency has issued revised advice on how businesses should respond to the risks of E.coli 0157 in response to new research into the strain.
The revised guidelines now clarify that separate areas and equipment for raw and ready-to-eat (RTE) foods are not necessary, as long as businesses can demonstrate the risks of cross-contamination can be managed by cleaning and disinfection.
This means equipment such temperature probes, mixers and weighing scales can now be used for cooked and RTE foods alike.
Disinfection
More complex equipment - such as vacuum packers, slicers and mincers – can also ne dual-use as long as the machines are completely dismantled in between to allow disinfection. The advice notes it may not be feasible for businesses to constantly dismantle large pieces of equipment on a regular basis but for a more permanent change in use – re-commissioning, buying or selling – it may be practical.
In the case of slicers and mincers, dismantling, cleaning and disinfecting may be more straight forward but it is unlikely to be feasible during normal business operations.
Pat Perry, executive chairman at health and safety consultants Perry Scott Nash, said: “This should be welcomed as good news by the industry as the FSA are taking a common sense approach to the new guidance.
“The updated guide, named ‘The FSA E.coli O157 control of cross-contamination’now takes into account the effectiveness of disinfecting complex equipment, and the views of industry and local authority stakeholders - information gathered from recent independent research.”