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 has produced a caterers factsheet 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 8 May 2019