September 2019: Food Safety Prosecutions

September 2019: Food Safety Prosecutions

Eliza Bonecka

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The HSE has confirmed it is investigating a school in west London over possible failings in its management of an allergic reaction that led to a pupil’s death, and a Glasgow super-hospital hit by an airborne bacterial infection linked to its ventilation system... 

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SOUTHALLS COMMENT:

The death of Karanbir Cheema shows how important it is for Schools to be able to react quickly when students have an allergic reaction while in their care and how the Epi-pens expiry date should be checked regularly.

It also highlights the need to formulate a communication strategy of allergen awareness in all areas of a school including pupils so that they appreciate a body’s response when exposed to certain foods. When considering how to manage allergens within your food business you need to ensure good communication channels are established e.g. allergen information is provided to you by the suppliers. Menus need to reflect where allergen information can be found by customer and the allergen charts should be checked at regular intervals to confirm that the information is up to date.

New call-to-actionThe cases of cryptococcus at Glasgow’s Queen Elizabeth University Hospital demonstrates that if plant rooms are not maintained and checked on a regularly basis, pests such as pigeons can live happily in these areas as they are generally warm and not often visited. Having robust pest procedures and inspections will help prevent pests living in your premises.

 

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Bosses at the Queen Elizabeth Hospital have been ordered to make major hygiene improvements following an inspection by the Food Hygiene Agency. The hospital, on Metchley Park Road in Edgbaston , received a one-star rating during its inspection on June 26, 2019...

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SOUTHALLS COMMENT:

Having an up to date food safety management system is vital in demonstrating that the food handled within your premises will be safe throughout its life. It is also equally important that the controls set out in this documentation are implemented effectively by the catering team for example taking temperatures of food on delivery and when cooked, rotating food so that it is used within its use by and best before dates and adequate preparation controls to prevent cross contamination. Failure to do this, as seen in this article, will result in a low food hygiene rating and can deter people from choosing to dine at your establishments.

 

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A restaurant was forced to close after investigators found mouse droppings and flies following a customer complaint. Sichuan restaurant My Sichuan in Oxford was issued with a hygiene emergency prohibition notice after city council officers investigated on 2 September...

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SOUTHALLS COMMENT:

Failure to control pests from entering a food business can result in an Environmental Health Officer formally closing the business until such time that there is no longer an imminent risk to consumers. This can range from a few days to weeks and will naturally have an impact on the business. It is vital that there are adequate procedures in place to control pest activity such as having regular visits by a pest controller, carrying out your own visual checks, keeping doors closed and sealing up any holes where a pest can enter. If a pen can fit through the hole, so can a mouse! The winter months see a rise in pest activity in food premises as mice and rats seek shelter from the colder temperatures so now is a good time to take action.

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