Food Safety Forms & Leaflets

To register a food business please follow this link.

E.Coli 0157 guidance.pdf (3.14 MB)

 What's on your menu today?.pdf (1.4 MB)

Running a small food business from home.pdf (1.9 MB)

Download our Food poisoning help and advice leaflet

Guidance for Mobile Traders.pdf (3.36 MB)

Cross contamination can be dangerous for customers. Harmful pathogens such as Salmonella and E. coli 0157 can be found on raw foods, which are killed in the process of cooking. However, these can be spread onto ready-to-eat foods such as salads, fruits, and cooked foods, through shared surfaces and equipment.
Separate food preparation areas for raw and ready to eat foods is the best way to avoid cross contamination. However, where that is not possible, one of the most effective ways to avoid cross contamination is known as 2 stage cleaning.

Stage 1: Hot Soapy Water

Stage 1 is to clean the surface which raw food has been in contact with using hot water and washing up detergent. This removes the physical dirt and debris from the surfaces to enable the antibacterial agent to work effectively.
After rinsing, wipe and dry the surface. This is best done using disposable roll, to prevent cross contamination common with reusable cloths.

Stage 2: Anti-Bacterial

Stage 2 is to clean the surface using a BS EN 1276 or BS EN 13697 compliant anti-bacterial spray. Many UK supermarket own brands will be compliant, this information can be found on the bottle.
Spray the surface down and leave for the appropriate amount of contact time (refer to information stated on the bottle) to allow effective disinfection, rinse with clean water and leave to air dry or wipe the surface again using disposable roll if required.