Publications

Guidance

Root Cause Analysis Advice

Publication

Food in Scotland Consumer Tracking Survey Wave 5

Food Standards Scotland has published the most recent consumer tracking survey summary report and questionnaire

Guidance

SFELC - Guidance on the Safe Service of Less Than Thoroughly Cooked Beef Burgers.

The guidance applies to all establishments cooking beef burgers which do not receive a cooking process equivalent to a 6 log reduction in E coli O157:H7.

Publication

Campylobacter Attribution Extension

Campylobacter continues to be the most common cause of foodborne illness in Scotland (a situation which is similar to the UK and most of the developed world).

Guidance

Guidance on temperature control legislation

Guidance

E.coli O157 Control of Cross Contamination Guidance

This document provides businesses and local authorities with guidance to control cross-contamination between raw foods that are a potential source of E. coli O157 and ready-to-eat foods.

Guidance

ButcherSafe - House rules - Temperature control

Guidance

ButcherSafe - House rules - Cross contamination prevention

Guidance

ButcherSafe - House rules - Personal hygiene and training

Guidance

ButcherSafe - House rules - Stock control