Five students ill from outbreak linked to Campylobacter at school in UK
Food Safety Infosheet highlights:
– Environmental health officers focus on cross-contamination practices of food handlers. – Infections often are a result of cross-contamination, cooking to unsafe temperatures or contact with animals; Campylobacter is not often passed person-to person. – Clean and sanitize all surfaces (cutting boards, counters) between raw and ready-to-eat food preparation. – Use different utensils such as knives, tongs and lifters for raw and ready-to-eat foods, if cleaning and sanitizing between use isn’t practical.
