Producing Safe Food

Bacteria, yeasts and moulds can all breed rapidly in the right conditions:  Staphylococcus aureus, a common cause of food poisoning, can multiply every 20 minutes.

Whilst cooking will kill most bacteria, cooling, chilling and freezing foods merely slow down their rate of growth. Even cooked foods may have unacceptably high levels of toxins, which can affect food safety.

Food must be stored correctly, cooked properly and where necessary, your cold chain should be maintained. Temperature control is critical to avoid food safety incidents and food poisoning.

Re-heating, chilling and freezing as well as guidance on foods held hot and thawing frozen product prior to cooking. Temperatures legally specified in the regulations for the various processes are all detailed in the pack.

For more information on see Advice page.