food safety

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Welcome to Food Safety

Food Safety Team

The Food Safety Team is responsible for ensuring that all food sold in Brighton & Hove is clean and safe for the consumer to eat. Any premises which stores, prepares, produces, cooks or sells food must comply with strict hygiene standards.

These pages (listed on the tabs at the right hand side of your screen ) provide useful information for food businesses and consumers but if the subject you are looking for is not there, please ring the Food Safety Team on (01273) 292161 

Food Team Service Plan 2008-2009

This Years Service Plan

Food Safety Newsletter

The new Food and Safety News Issue 1 2009 (PDF 81kb) available to view or download

The previous Food and Safety News Issue 2 2008  (PDF 96kb) available to view or download.

Latest News

OLDER PEOPLE TAKING MORE RISKS WITH FOOD SAFETY

New campaign to target high risk group

People over the age of 60 are more likely to take risks with ‘use by’ dates than younger people according to new research findings published today by the Food Standards Agency (FSA).

Eating food beyond its ‘use by’ date increases the risk of food poisoning from listeria. A recent sharp rise in the number of people taken ill with listeria has seen more older people affected by the potentially deadly food bug.

The number of cases of listeria food poisoning rose by 20 per cent in 2007 and has doubled since 2000, this increase has occurred predominantly amongst people over 60. The research published today shows less than half of this age group recognise ‘use by’ dates as an important indicator of whether food is safe or not, and so could be putting themselves at risk of serious illness.

Tips to avoid Listeria

• Don't use food past its 'use by' date.
• Make sure your fridge is between 0ºC (32ºF) and 5ºC (41ºF).
• Follow the storage instructions on food labels.

For further information about listeria and preparing food safely, go online to www.eatwell.gov.uk/listeria

E.coli Public Enquiry

The report of the Public Inquiry into the E.coli 0157 which occurred in South Wales in 2005 was published yesterday. The outbreak was the largest ever incidence of E. coli O157 in Wales and the second largest in the UK . More than 150 people were affected most of whom were children in 44 schools across four local authority areas. Thirty-one people were admitted to hospital and a five-year-old boy died.

Further details are available on the Food Standards Agency website by following this link http://www.food.gov.uk/news/newsarchive/2009/mar/ecoliwales.

The Inquiry, led by Professor Pennington gave a number of recommendations, 'All food business operators should take note of this report, which should serve as a reminder that E.coli O157 is a real threat. It can, and will, exploit weaknesses and failures in hygiene practices, be they down to a lack of knowledge, to sloppiness, or even downright indifference to risk.'

The report went on to advise 'Much depends on whether food business operators fully discharge their responsibilities. By far the majority do. People’s health depends on it. I am concerned that some operators are unaware of bacteria such as E.coli O157 and even if they are, do not necessarily appreciate the risk. Some may believe they can cut corners. Anyone who does so puts at risk the health of their customers.'

For further advice please contact the Food Safety Team at Brighton & Hove City Council.

tel (01273) 292161

or email ehl.food@brighton-hove.gov.uk

Scores on the Doors

This is a pilot scheme supported by the Food Standards Agency to show the food hygiene standards of local food businesses.