Go to this website for information and statistics on Gastrointestinal Diseases
Go to this website for data on infectious diseases
Two recent publications from the Food Standards Agency Scotland which will be of interest to REHIS presenters approved to deliver the Elementary Food and Health Course.
The documents are attached.
Director of Training
During 2011-2012 the Agency issued updated advice on cross contamination prevention. Three of the House Rules in CookSafe have been updated to introduce this new advice – Personal Hygiene, Cleaning and Cross Contamination Prevention. Minimal changes have also been done to the Introduction and weekly record found in the Records Section.
For caterers using the July 2006 version of CookSafe, please incorporate these sections into your CookSafe system as part of your review process and train your staff in this new information.
Guidance for food business operators and enforcement authorities
This guidance is for food businesses of all sizes where both raw food and ready-to-eat foods are handled.
Raw food in this context means raw meat and any raw ingredients that are potential sources of E. coli O157.
Ready-to-eat foods are foods that will not be cooked or reheated before being eaten and include foods such as cooked meats, sandwiches, cheese, salads and desserts.