Guidance on avoiding cross-contamination with E. coli O157

The purpose of this document is to provide guidance on the steps for food businesses to take in order to control cross-contamination between raw foods that are a potential source of E. coli O157 and ready-to-eat foods.

Following this guidance will also help control cross-contamination from other foodborne bacteria such as Campylobacter, Salmonella and other E. coli strains.

The measures required to control cross-contamination will vary between different businesses and should be proportionate to the risk posed in accordance with the specific activities carried out, such that:

A food business operator should undertake a risk assessment on site to decide the controls necessary to minimise the risk of cross-contamination and ensure food safety. This guidance provides options on the steps that a food business can follow depending on what is achievable and appropriate in their particular business. The controls that are considered necessary should be discussed with the local authority, and where relevant primary authority, who can advise on their suitability.

A local authority should ensure that food business operators have adequate controls in place to reduce the risk of cross-contamination and ensure the safe production of food. This will include having full regard to the circumstances of each particular business. If a food business has a primary authority the local authority should liaise with that authority to ensure that an informed and consistent approach is taken.

Where appropriate local authorities will have due regard to the Regulator's Code when determining the control measures in place.