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Control of cross-contamination

Food business operators must take measures to control the risk of cross-contamination between raw food and ready-to-eat food.

Contaminated food can make customers seriously ill and can even kill.

The Food Standards Agency have produced guidance to help control cross-contamination from a range of foodborne bacteria such as E.coli 0157, campylobacter and salmonella which will help in providing safer food for consumers.


When this content has been updated

Last updated 13 May 2021