To check that food and drink intended for human consumption is safe, food samples are purchased anonymously or taken with the owners consent by an authorised officer.
These samples will be analysed by the Colindale Laboratory in London or a Public Analyst to see whether they comply with the Guidelines for Assessing the Microbiological Safety for human consumption.
Why are food samples taken?
We sample to:
find problems with specific types of food or types of food businesses as part of national or regional studies;
investigate food poisoning outbreaks and food contamination incidents
investigate complaints;
assess food suspected of being sub-standard;
reassure the public about food safety;
deliver a more effective food inspection service.
When will a food sample be taken?
Food samples are usually taken in the following situations:
As part of routine food hygiene inspections to aid assessment of food safety management.
Investigation of complaints
What do the results mean?
When food samples are examined the results are considered against one of the three grades of microbiological quality and these are detailed below:
Satisfactory
The term applied to food which is of good microbiological quality and therefore the numbers of bacteria found were relatively low or not detected in the food.
Borderline
The term applied to foods that reflect a borderline limit of microbiological quality and therefore the numbers of bacteria detected were higher than expected. A review of food handling procedures is necessary to ensure that safe food is produced.
Unsatisfactory
The term applied to foods with relatively high numbers of bacteria and indicates a problem with food hygiene and handling procedures. A review of working procedures must be conducted and Environmental Health Officers may take additional food samples together with further inspection of the premises to determine the possible cause of the contamination.
How can you control the quality and safety of your food
Identify all steps in your activities which are critical to food safety
Put adequate safety controls in place
Adequately train all staff in food hygiene
Wash hands thoroughly before handling food, and again between handling raw and cooked foods and after visiting the toilet
Clean all equipment, utensils and preparation surfaces thoroughly
Keep cooked and raw foods separate during preparation and storage
Wash salad, vegetables and fruit thoroughly if they are to be eaten raw
Use food within its use-by date and promptly use foods you have already prepared
Keep food covered
Never use raw shell eggs in food which is not going to be cooked eg mayonnaise, tiramisu
Keep animals out of food preparation areas
Use a thermometer to monitor temperatures and disinfect the temperature probe before (and after) each time that it is used
Cook food thoroughly (centre temperature more than 70°C for 2 minutes) and serve. If hot-holding keep above 63°C
Re-heat food to at least 75°C
Ensure any food requiring refrigeration is kept below 8°C and not left at room temperature for long periods
When preparing food in advance, ensure it is cooked thoroughly, cooled rapidly and stored in the fridge
What is a food sample?
To check that food and drink intended for human consumption is safe, food samples are purchased anonymously or taken with the owners consent by an authorised officer.
These samples will be analysed by the Colindale Laboratory in London or a Public Analyst to see whether they comply with the Guidelines for Assessing the Microbiological Safety for human consumption.
Why are food samples taken?
We sample to:
When will a food sample be taken?
Food samples are usually taken in the following situations:
What do the results mean?
When food samples are examined the results are considered against one of the three grades of microbiological quality and these are detailed below:
Satisfactory
The term applied to food which is of good microbiological quality and therefore the numbers of bacteria found were relatively low or not detected in the food.
Borderline
The term applied to foods that reflect a borderline limit of microbiological quality and therefore the numbers of bacteria detected were higher than expected. A review of food handling procedures is necessary to ensure that safe food is produced.
Unsatisfactory
The term applied to foods with relatively high numbers of bacteria and indicates a problem with food hygiene and handling procedures. A review of working procedures must be conducted and Environmental Health Officers may take additional food samples together with further inspection of the premises to determine the possible cause of the contamination.
How can you control the quality and safety of your food