The boss of the Ocean Grill in Alexandra Parade, Servet Cicek, UK, has been ordered to do 250 hours of unpaid work after he admitted 10 food safety offences at North Somerset Magistrates Court.
He was also given a 12 month community, six-month curfew and told to pay costs of £2,658.92.
Council food safety officers made an unannounced inspection of the takeaway last December, the court heard, finding a build-up of dirt, grease and food throughout the premises.
Raw meats were stored next to and on top of salads and cans of drinks, allowing bacteria and blood to contaminate the food.
A south Indian restaurant has been closed until further notice until tests confirm the source of an outbreak which has claimed 19 victims in total.
The restaurant, in Leicester, has received five-star ratings in its last three council inspections – the most recent of which was just last month. It has also won awards for its service and standards and has featured on Hairy Bikers’ Best Of British BBC2 show.
The UK Food Standards Agency says the undercooking of meat products, such as burgers and sausages, continues to be a significant concern, particularly for enforcement officers responsible for assessing the safety of practices used by food businesses. Meat products, such as burgers, have been associated with food poisoning and they can pose a risk of illness because of the way they are prepared if they are then undercooked. For example, with whole pieces of meat, bacterial contamination is usually present on the outer surfaces. Internal (deep muscle) contamination is unlikely unless the meat has been pierced. External contamination can become spread throughout the meat during mincing, such as in the preparation of burgers, kebabs, sausages and other products.
There are indications that consumers and caterers are showing a preference for serving burgers undercooked and in a variety of settings. Local authority enforcement officers are concerned about the risk posed by such practices. A number of bacterial hazards may be associated with meat of which verocytotoxin-producing E.coli and salmonella are considered to be the most important.
FoodWorld 
There are 15 agencies sharing oversight responsibilities in the food safety system, although the two primary agencies are the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS), which is responsible for the safety of meat, poultry, and processed egg products, and the Food and Drug Administration (FDA), which is responsible for virtually all other foods.
RSPH Level 3 Award in HACCP for Food Manufacturing26th and 27th January, Easter Inch, BathgateThis qualification is primarily aimed at supervisors/junior managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers. Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place.This Level 3 qualification covers the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, development of the procedures, monitoring of critical control points and corrective actions and the evaluation of the procedures. Outsource Solution place a particular emphasis on workshop activities to establish a robust understanding of the HACCP implementation process.Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment.This qualification is based on the National Occupational Standards developed by Improve, the Sector Skills Council, for the Food and Drink Manufacturing Industry and conforms to the qualification template developed by RSPH, other awarding bodies and Improve.This programme is delivered over two days and assessment is by a 90 minute examination consisting of 45 multiple-choice questions.
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