Hygiene Sue - News Board
Posted by Sue Richardson 15/08/2018
This week, according to most news outlets it seems that Natasha’s Law could be in place in under a year. Natasha Ednan-Laperouse suffered an allergic reaction and collapsed on board a flight to Nice after eating a sandwich she bought at Heathrow Airport containing sesame seeds, which she was allergic to. The teenager who died after eating a Pret A Manger sandwich could give her name to stricter food labelling laws
Natasha’s father, Nadim, said: “I think we are moving to a tipping point, a really crucial point... a fundamental point for things to actually change in society, for people to become conscious in their conversations and their thoughts about allergies. So things that have previously been in the dark, are now going to come out into the light.
“And that’s really really important, and only good will come from that.”
However, in spite of all this and Prets CEO Clive Schlee promising that ‘ Pret is also committed to working with others, including the government, regulatory authorities, charity groups and industry peers to secure legislative changes to better protect people with allergies. I hope this sets us on course to drive change in the industry and ensure customers with allergies are as protected and informed as possible. Nothing is more important to Pret right now.’ Pret a Manger has been forced to remove products from shelves after a vegetarian found a crayfish in her sandwich. Louse Froggatt, 25, said she was “disgusted” after biting into her pesto, butternut squash and roasted tomato flatbread, only to find the freshwater lobster hiding inside.
Now Miss Froggatt was a vegetarian and therefore the crayfish did not become a health hazard but irrespective of this people need to learn the importance of cross contamination
If your job involves working with or around food, the law requires you to receive food hygiene training.
Whether you work in a restaurant, in manufacturing, or a supermarket deli, you must know how to minimise contamination when handling food products.
As Miss Foggarts experience shows, food hygiene training teaches how to apply proper handling, storage, and cleaning techniques. These good practices prevent customers from suffering food poisoning and allergic reactions, and, amongst other things prevent cross-contamination
Cross-contamination occurs when you handle food in a way that allows harmful bacteria or allergens to spread from one surface to another. For example, preparing meat on a chopping board and then using the same board to prepare ready-to-eat vegetables.
Avoiding cross-contamination in the kitchen and other food settings is essential. Even the smallest amount of contamination can lead to food poisoning and allergic reactions.
Food-poisoning bacteria, such as E.coli and salmonella, can easily spread from food onto countertops, utensils, and people’s hands (which are the primary cause of cross-contamination) and then onto ready-to-eat food. Likewise, traces of allergens can spread to other food when people handle allergenic foods unsafely.
Training ensures staff know how to prevent cross-contamination and therefore protect consumers from ill-health.
Poor hygiene practices often lead to food going out of date or becoming unsuitable for consumption. In the crayfish incident Prets manager removed all of the sandwiches in question from the shop – a healthy profit lost due to one person’s carelessness
When you run a business that works hard to uphold good hygiene practices, customers and clients will recognise your efforts, trust that your food is safe, and want to do business with you. Food hygiene training provides staff with the knowledge they need to build and maintain this positive reputation. To find out more please visit Hygiene Sues website for information on Hygiene courses.