Consumer Food Safety
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.
Consumer Food Safety
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.
Consumer Food Safety
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.
