The UK s leading supplier of compliance training materials. E.Coli 0157 Guidance

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1 The UK s leading supplier of compliance training materials E.Coli 0157 Guidance

2 A bit about Eschericia Coli Many types of E. coli are harmless. Some types of E. coli can produce toxins (Shiga toxins). These are called Shiga toxigenic E. coli (STEC) and are sometimes called verocytoxin producing E. coli (VTEC). There are various strains of STEC, e.g., E. coli O111 and E. coli O157,O104. STEC infections cause a diarrhoeal illness. Sometimes STEC infections can result in Haemolytic Uraemic Syndrome (HUS). HUS is a severe condition characterised by kidney failure, bleeding and anaemia. It can sometimes be fatal.

3 STEC E-Coli Commonly found in the gastrointestinal tract of people and animals. Fimbriae/pili very adhesive to both food and intestine Low dose New strains appear to be emerging regularly

4 Notable recent outbreaks Lanarkshire 2006 E.coli O104 Germany 2011 St Louis 2011 E.coli O104 U.S (multistate) 2011 Belfast 2012 Canada 2012 Japan 2012

5 Update on E.Coli Guidance FSA have produced guidance for businesses regarding control of E.coli 0157 Also produced Q&A document regarding the guidance Produced in response to 2nd Pennington report following outbreak in Wales in 2005 All Environmental Health Departments have had training on the guidance d/ecoliguide

6 Main aspects of the guidance Identification of separate work areas, surfaces and equipment for raw and ready-to-eat food. Use of separate complex equipment Personal hygiene controls Cleaning and disinfection controls

Legal Status of the guidance Provides advice on how to comply with the legal requirements of Regulation (EC) No 852/2004 where they are applicable to controlling cross-contamination, and what is best

7 Legal Status of the guidance Provides advice on how to comply with the legal requirements of Regulation (EC) No 852/2004 where they are applicable to controlling cross-contamination, and what is best practice in this area. Legal requirement on food business operators to manage food safety using Hazard Analysis and Critical Control Point (HACCP) principles, by ensuring that hazards are identified and that valid critical controls are established, implemented and verified. The guidance clarifies ways to do this regards to E.coli: If alternative methods of control other than those stated in the guidance are in place they must be supported by robust verification.

8 About the guidance Controls link to avoidance of contamination, the decontamination of foods that may already contain E. coli O157 or other microbiological pathogens is not covered Controls through cooking or other processing steps are covered in existing guidance published by the Food Standards Agency.

9 About the guidance Applies in all circumstances where raw foodstuffs, which have the potential to be contaminated with E. coli O157, are handled in the same establishment as ready-to-eat food. Raw meat Raw root vegetables, fruit or other vegetables likely to have been contaminated by soil, excluding products that are specifically sold as ready-to-eat. Raw milk Also includes outer packaging

10 Meat E. coli O157 occurs naturally in the digestive tract of healthy animals Can also be found on the animal s hide, fleece, feathers and skin Bacteria shed from the animal in their faecal matter and can contaminate the surfaces of raw meat during slaughter, dressing and packaging Mincing of meat can spread surface contamination throughout the product and provides an opportunity for the growth of bacteria

11 Fresh produce Leafy and root vegetables that have not been supplied as ready-to-eat should be classed as a potential hazard in terms of cross-contamination of E. coli O157, particularly if soil or manure is visible. Vegetables and fruits that have been supplied to food businesses as ready-to-eat, should already have been subjected to validated procedures to ensure bacterial load is reduced to levels that do not present a risk to health. Bagged ready-to-eat fresh produce does not need to be rewashed, the rewashing of products supplied as ready-to-eat could introduce an additional crosscontamination risk.

12 Identification of separate work areas, surfaces and equipment for raw and ready-to-eat food Separation in storage and display accommodation, including refrigerators and freezers, should always be sufficient to ensure that the designated clean areas for ready-to-eat foods are fully protected from the risk of E. coli O157 contamination.

13 Identification of separate work areas, surfaces and equipment for raw and ready-to-eat food Where separate units are not provided, the clean storage areas should be clearly identifiable and sufficiently separated to ensure that the hands and clothing of staff are not exposed to contamination when loading or unloading ready-to-eat foods. Separate equipment Separate staff Designated areas, cleansable surfaces Decontamination of equipment correct processes, separate cleaning equipment Packaging Cash registers Consider purchase, storage, preparation, display

14 Use of separate complex equipment Under no circumstances should it be considered safe to use the same complex equipment, for both raw and ready-to-eat foods. Where, for example, vacuum packing of ready-to-eat foods is carried out, the vacuum packing machine for this purpose should be located in a designated clean area where there is no risk from crosscontamination via splashes, hands, clothing, packaging or other equipment and should never be used for packing raw foods.

15 Examples of complex equipment Vacuum packing machines, Slicers, Mincers Temperature probes

16 Personal hygiene controls Staff trained in effective handwash, including when to wash hands Adequate supply of handwashing basins with hot water, soap and drying facilities available. Hands should not come into contact with taps after they have been washed Hygienic hand rubs do not necessarily remove visible dirt and should never be used as a replacement for handwashing

17 Personal hygiene controls Minimise hand contact with food Adequate changes of clothes Washing of clothes Reporting of illness Exclusion

18 Cleaning and disinfection: produce Do not re wash ready to eat produce Wash dirty produce in designated sink Advocate rubbing/scrubbing of vegetables as opposed to use of chemical sanitisers, where possible Care re splashing and contamination of surfaces

Cleaning and disinfection: surfaces and equipment BS EN 1276:1997 or the BS EN 13697:2001 (or equivalent) Sanitisers only for general cleaning CANNOT be used if a surface will have dual use, even

19 Cleaning and disinfection: surfaces and equipment BS EN 1276:1997 or the BS EN 13697:2001 (or equivalent) Sanitisers only for general cleaning CANNOT be used if a surface will have dual use, even then not as single stage for food contact surfaces Training staff to fully understand the instructions and use, including dilutions, contact time Cleaning procedures in place Steam as suitably controlled Commercial dishwashers

20 Cleaning: cleaning equipment Should not use same equipment in raw food areas and ready to eat Separate cloths must be designated for use only in clean environments In situations where cloths etc are to be re-used in clean areas, the laundering should be carried out at a suitably high temperature. A wash cycle that achieves 82 C or higher, can be considered acceptable. Procedures, including contractual arrangements, must ensure that cycles employed for the washing of cleaning cloths are not changed to lower temperatures as a result of energy efficiency reviews.

E.coli O157: Control of Cross Contamination

E.coli O157: Control of Cross Contamination Revised Guidance July 2014 ABC Food Safety Online This course is based on the Food Standards Agency's revised "E. COLI O157 CONTROL OF CROSS-CONTAMINATION Guidance