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Stomach Churning Chicken – Food Safety under the Microscope

10th July 13


A Food Standards Agency supported study led by a team at the University of Manchester published research in 2011 which found that almost 11 million working days are lost each year in the UK through infectious intestinal diseases (IID), most commonly vomiting and diarrhoea.


A 2008 Food Standards Agency survey found raw chicken for retail sale to contain Camplylobacter, a food poisoning bacteria, in 65% of samples taken. You cannot see, smell or taste food poisoning bacteria so the “sniff and hope for the best” test won’t work.


Given these stomach-churning statistics, there is concern for any business providing food, be that to customers or within businesses in staff canteen facilities. All staff handling food should be trained to a minimum of Level 1 Food Safety which provides an understanding of how to store, prepare and serve food safely.


The Food Standards Agency requires any business serving food, including ready-prepared foods, to implement a Food Safety Management System (FSMS). This helps to protect your business, not only from food poisoning complaints but also from other forms of contamination and claims.


Safety & Risk Management have recently developed and implemented a Food Safety Management System for a multinational hospitality chain. Market trader to mass caterer, we can provide your business with the measures to meet these legal requirements to ensure that you - and more importantly your customers - don’t become one of the estimated 5.5 million suffers of food poisoning in the UK each year.


(Figures: Food Standards Agency (www.food.gov.uk). Reference: The second study of infectious intestinal disease in the community (IID2 Study))


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