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The Food Standards Agency has issued guidance for food businesses to clarify the steps that they need to take to control the risk of food becoming contaminated by E.coli O157 and what businesses should be doing to protect their customers.
EU Regulation 183/2005 requires feed business operators to notify the relevant enforcement authority of any establishment that is under their control and active in any stage of production, processing, storage, transport or distribution of feed. This notification should be given in the form required by the enforcement authority, with a view to applying for approval and/or registration.
Guidance for enforcement bodies on typical inspection points on egg production sites is available. The guidance covers the areas that will be subject to inspection and the standards expected for producers which must comply with regulations (EC) 852/2004, (EC) 853/2004 and the food hygiene regulations 2006.
People who work around open food while suffering from certain infections (mainly from bacteria and viruses) can contaminate the food or surfaces the food may come into contact with. The Agency has published revised 'Food Handlers: Fitness to Work' guidance to help prevent the spread of infection to other people through food.
The Feed Hygiene Regulation (183/2005) comes into effect in January 2006. It applies to businesses that make, use or market animal feeds. This includes most livestock farms, arable farms that grow, use or sell crops for feed use, and also fish farms.
The majority of the text in the document has not changed from the guidance previously issued by the Department of Health on the 1995 Regulations. The main addition to the guidance is advice on the legislation in Scotland.
Parasites in fish, particularly Anisakis, can, if eaten alive, cause serious health problems. Therefore, the Agency has issued new guidance for anglers and netsmen, who may want to eat their own catch, or supply small quantities to individuals or local food businesses.
The purpose of this document is to provide a framework for health professionals to assist them in the management of outbreaks of infectious intestinal disease caused by ingestion of microbiologically contaminated food.
The hygiene regulations provide food business operators (FBOs) with flexibilities for meeting the requirements of the legislation through the use of words such as 'adequate', ‘sufficient’ and ‘equivalent’. Practical examples of the flexibilities are available.