Brentwood Borough Council Environment - Food Safety - Food Poisoning

Brentwood Borough Council Environment - Food Safety - Food Poisoning

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Brentwood Borough Council

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Food Poisoning

Campylobacter Food Poisoning

Campylobacter is the most common cause of food poisoning in the UK. Around 4 of 5 cases of Campylobacter food poisoning come from contaminated poultry. The Food Standards Agency is trying to reduce the number of cases of Campylobacter by 50%.

The controls that food businesses and consumers alike can take are simple.

1.   Cover and chill raw chicken

2.   Don’t wash raw chicken

3.   Wash hands and utensils

4.   Cook chicken thoroughly.

The team have produced a safe method for Campylobacter to be added to a food businesses Safer Food Better Business Pack.

Danger of food poisoning from E.Coli and its connection with raw meat and vegetables

As a consequence of Food Standards Agency guidance on E.Coli – Brentwood Borough Council Food Safety team have produced a fact-sheet for consumers and a supplement for food businesses Safer Food Better Business Systems.

For food businesses please read the supplement and complete it showing the controls you have in place. When you receive your next food hygiene inspection, the information you have recorded within it (which demonstrates the controls you have in place) may count towards your overall food hygiene rating.

You do not need to be alarmed about E.Coli but it is essential that consumers and owners of food businesses properly understand how things can go wrong leading to contamination of food by this organism. This organism can be fatal and this information provides lots of tips on control.

Danger of Scombrotoxic Food Poisoning from fresh and canned tuna

There are around ten outbreaks of Scombrotoxic food poisoning within the UK each year and in July 2010, there was an outbreak within Brentwood which caused seven customers to be ill.

As a consequence of our investigation we have produced a fact-sheet for consumers and a supplement for food businesses Safer Food Better Business Systems.

You do not need to be alarmed about the safety of tuna but it is essential that consumers and owners of food businesses properly understand how things can go wrong during preparation, storage and display of this food and what controls are needed to prevent illness.

Breadcrumb, my location

Food Poisoning

Campylobacter Food Poisoning

Campylobacter is the most common cause of food poisoning in the UK. Around 4 of 5 cases of Campylobacter food poisoning come from contaminated poultry. The Food Standards Agency is trying to reduce the number of cases of Campylobacter by 50%.

The controls that food businesses and consumers alike can take are simple.

1.   Cover and chill raw chicken

2.   Don’t wash raw chicken

3.   Wash hands and utensils

4.   Cook chicken thoroughly.

The team have produced a safe method for Campylobacter to be added to a food businesses Safer Food Better Business Pack.

Danger of food poisoning from E.Coli and its connection with raw meat and vegetables

As a consequence of Food Standards Agency guidance on E.Coli – Brentwood Borough Council Food Safety team have produced a fact-sheet for consumers and a supplement for food businesses Safer Food Better Business Systems.

For food businesses please read the supplement and complete it showing the controls you have in place. When you receive your next food hygiene inspection, the information you have recorded within it (which demonstrates the controls you have in place) may count towards your overall food hygiene rating.

You do not need to be alarmed about E.Coli but it is essential that consumers and owners of food businesses properly understand how things can go wrong leading to contamination of food by this organism. This organism can be fatal and this information provides lots of tips on control.

Danger of Scombrotoxic Food Poisoning from fresh and canned tuna

There are around ten outbreaks of Scombrotoxic food poisoning within the UK each year and in July 2010, there was an outbreak within Brentwood which caused seven customers to be ill.

As a consequence of our investigation we have produced a fact-sheet for consumers and a supplement for food businesses Safer Food Better Business Systems.

You do not need to be alarmed about the safety of tuna but it is essential that consumers and owners of food businesses properly understand how things can go wrong during preparation, storage and display of this food and what controls are needed to prevent illness.