Salmonella bacteria infections can have serious and sometimes fatal consequence – especially, in young children, the elderly, and others with weakened immune systems. Healthy individuals may experience fever, diarrhea, nausea, vomiting, and abdominal pain.

All food handlers play a vital role in ensuring every dish served to our mutual customers upholds the highest standards in relation to food safety – as well as, providing an amazing culinary experience. 

All food handlers and managers are responsible for the safety and quality of the food prepared and served.

Here are some key steps to help prevent Salmonella infections:

Personal Hygiene

  • Wash hands correctly, with soap and hot water before and after handling food, and after breaks, visits to the toilet
  • Keep fingernails trimmed and clean and avoid wearing jewellery that could harbour bacteria

Safe Food Handling

  • Thoroughly thaw frozen food safely in refrigerators before preparation
  • Avoid consuming unpasteurized milk or juices and raw or undercooked shellfish
  • Wash fruit and vegetable produce thoroughly before cutting, cooking and eating

Avoid Cross-Contamination

  • Use separate cutting boards and utensils for raw meats and ready-to-eat foods
  • Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs
  • Clean and sanitise all surfaces, utensils, and equipment after contact with raw food

Proper Cooking and Storage

  • Cook to an internal temperature of 167°F (75°C) and complete monitoring record to show this has been checked
  • Keep hot foods (above 145°F or 63°C)
  • Keep cold foods (below 46°F or 8°C)
  • Do not eat or serve raw or undercooked eggs, poultry, or meats
  • Store food at the correct temperatures, promptly refrigerate perishable foods

Stay Informed and Educated

  • Food handlers to undertake certified training in line with local legislation in relation to food safety management
  • Implement a food safety management system based around the internationally recognised principles of Hazard Analysis Critical Control Point (HACCP)
  • Keep up to date with the latest food safety practices and guidelines
  • Implement a monitoring and reporting system to identify any staff with symptoms of illness before starting work – remind staff not to handle food if they are sick

Please (CLICK HERE) to download a copy of the most up-to-date complimentary ABTA Health & Safety Technical Guide. The guide contains detailed information on Health & Safety industry standards, across 18 topics – including food hygiene and safety. The guide is also available in 9 different languages. 

Managing the risk of Salmonella is key to our businesses, so we protect the health of our mutual customers and our businesses.