Summary
This policy is intended to help food business operators, their primary authority partners and local authorities to understand the proportionate and risk based actions that can be taken to manage the risks associated with detection of STEC in food based on the current evidence.
FSS would welcome your comments on this working policy and has extended the initial deadline for responses (16 September) for a further six weeks until 28 October 2016. Please email enquiries to FoodEnquiries@fss.scot
This FSS and FSA guidance document has undergone a detailed routine review and has been updated accordingly. We would like to invite comments on the proposed guidance document prior to the final version being published. Please send comments to Enforcement@fss.scot and cc to LAHygieneEnquiries@foodstandards.gsi.gov.uk by 25 August 2016.