For the first time since 1995 the British Hospitality Association have revised their food safety guidance in a ‘must have’ document for any catering establishment.
The Industry Guide to Good Hygiene Practice: Catering Guide is intended to give advice and guidance to caterers on how to comply with their legal obligations under Regulation (EC) No. 852/2004 on the hygiene of foodstuffs and with UK Food Hygiene Regulations.
Being an invaluable document to both catering establishments and for enforcement officers, the guide helps clarify the position of what constitutes legal compliance.
For more information and to order a copy of the Catering Guide please click here
Back in 2001 the Advisory Committee on the Microbiological Safety of Food (ACMSF) deemed the risk of salmonella in eggs to be significantly high and the FSA responded by advising that “eating raw eggs, eggs with runny yolks or any food that is uncooked or only lightly cooked and contains raw eggs may cause food poisoning”.
The ACMSF have now completed a review of their guidance on risk of salmonella in UK eggs and have concluded that the risk is now “very low” and that eggs that are served raw or lightly cooked can now be served to all groups in society including those who are more vulnerable to infection such as the elderly and pregnant women.
This change in guidance does not however apply to those who are severely immunocompromised.
The FSA are now reviewing their advice taking into account the findings of the committee.
To read the full ACMSF report please click here
