Tag: health and safety

What is Salmonella and How Can We Prevent It?

Salmonella is a bacteria that lives inside the gut of many farm animals and can affect meat, eggs, poultry and milk. Other foods such as vegetables, shellfish and fruit can also become contaminated if they come into contact with manure in the soil or sewage in the water.

Salmonella is very easy to transfer, therefore if raw and cooked foods are stored together the risk of spreading the bacteria is highly increased. Other animals such as reptiles can also carry the bacteria and occasionally even dogs, cats and rodents.

Salmonella can be spread from person to person by poor hygiene, by failing to wash your hands properly after going to the toilet, or after handling contaminated food.

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What is Legionnaires Disease and How To Prevent It

Did you know that incorrect water temperature is a key risk factor for legionella growth. Legionella growth can of course lead to Legionnaires Disease. If you are an employer or person in control of a premises then you must organise a risk assessment from exposure to legionella. Here are some key facts about Legionnaires Disease, what to expect and how to prevent it…

The Approved Code of Practice (ACOP) Legionnaires’ Disease

Issued by the Government’s Health and Safety Executive (HSE) this code significantly extends the scope of its guidance on control of legionella bacteria in water. The code applies to all hot and cold water systems in the workplace regardless of their capacity, i.e. the lower limit of 300 litres previously used to exclude domestic systems, no longer applies. Whilst domestic systems may represent a risk, the code only applies to a risk arising from a work activity. This means that all employers, who manage premises with hot/cold water systems and/or wet cooling systems, have a legal responsibility to identify any risk of contamination and to prevent or control it. These records have to be kept for a minimum of five years. Read more

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How ETI Instruments Can Help With Your HACCP Plan

Creating a HACCP plan is a crucial part of running any business involving food, whether you’re a restaurant, catering company, nursing home, hospital or factory. HACCP stands for: Hazard Analysis Critical Control Point. It is a system that helps food business operators assess how they handle their food and implement procedures to ensure it is safe to eat.
The HACCP identifies specific hazards and measures for their control or prevention. These measures need to be explicitly clear with how they are put into place and which people are responsible for this within the business. Detailing what instruments you will use to measure these control points will help your HACCP plan greatly.

There are 7 principles of HACCP to ensure your business is being safe and correct in all aspects of food production and processing.

Hazard Analysis: Evaluate your entire process from your supplier’s delivery to final output. You will need to assess the places where chemical, biological or physical hazards can occur.

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