Food standards and hygiene

Cross contamination guidance for businesses

Food Standards Scotland has issued guidance to help food businesses prevent food from becoming contaminated with E. coli O157 and to protect customers.

This guidance was created after serious outbreaks in Scotland (1996) and Wales (2005), which were caused by poor food handling and cross-contamination.

A copy of the guidance document can be found on Food Standards Scotland’s website.

Scope and aims of the guidelines

• helps food businesses prevent E. coli O157 contamination
• also helps to reduce other harmful bacteria if the same measures are followed, including:
  • campylobacter
  • salmonella
• aims to protect customers from foodborne illness

Cleaning and disinfection requirements

• food businesses must, where necessary:
  • use appropriate disinfectants on food contact surfaces and equipment
• disinfectants must meet British Standards:
  • BS EN 1276:1997
  • BS EN 13697:2001

Further advice

• contact Environmental Services for further advice or guidance on cross contamination
• for any queries regarding disinfectants and whether they meet the required standard, please check with the product manufacturer to confirm compliance. If after doing so you are still unsure, please contact Environmental Services for advice