The Food Standards Agency (FSA) has issued guidance to clarify the steps that food businesses need to take in order to control the risk of contamination from E.coli 0157.

This guidance has been developed in response to serious outbreaks of E. coli 0157 food poisoning in Scotland in 1996 and Wales in 2005 and the recommendations of Professor Hugh Pennington’s report into the 2005 outbreak.

Read the Guidance on E.coli 0157 Opens in a new window to clarify what steps you need to take to control the risk of food becoming contaminated by E.coli O157.

Although E. coli 0157 is the key focus of this guidance, it will also help in the control of other food poisoning bacteria, such as campylobacter and salmonella. Many businesses will already be following the steps contained in the guidance but it is intended to provide reassurance to businesses that they are doing everything they can to prevent cross-contamination and protect their customers from food poisoning.

Separate guidance on avoiding E-coli when cooking beef burgers is also available.

Burger Cooking Guidance
Guidance on the serving of undercooked burgers.