Food Poisoning on the Increase; Advice Available from Workplacelaw Network

Food poisoning is increasing every year in the UK, warns foodservice consultants FDS Associates Ltd. Employers and managers responsible for food poisoning can expect severe punishment, potentially including substantial fines, closure of the business and even custodial sentences.

The increase in food poisoning is put down to a variety of reasons:

1. More cases are being reported to the authorities, resulting in an increase in prosecutions.

2. Many people are allowed to work in the catering industry without any qualifications or adequate training.

3. There is currently a severe lack of Environmental Health Officers in many areas of the country.

4. There is no need for a licence to operate any foodservice operation – only registration without adequate levels of control.

Robert Croft of FDS warns that caterers must understand the general principles of food hygiene, and the costs of poor hygiene in comparison with the benefits of good hygiene. Particular areas of importance include the difference between pathogens and spoilage organisms; the conditions for bacterial growth; how bacteria can cause food poisoning; and spore formation.

Caterers - and workplace managers responsible for catering facilities - must also be able to identify sources and symptoms of food poisoning, and its prevention; list agents of cross-contamination; and identify what constitutes high-risk foods.

Online Advice: Catering Health, Safety and Hygiene

Robert Croft of FDS is the latest addition to the Workplacelaw Network online advice panel. Members can put queries to Robert at:
www.workplacelaw.net/onlineadvice/

HSE free leaflets on catering health and safety can be accessed online at:
www.hse.gov.uk/pubns/foodindx.htm
This document is for general guidance and research purposes only, and does not purport to give professional advice. Please check the date at the top of the article; the Workplace Law Network retains historic articles for general research.