Pubs urged to ensure hygiene doesn’t slip in light of Salmonella cases

By Nikkie Thatcher contact

- Last updated on GMT

Bacterium infection: Salmonella symptoms include vomiting, stomach cramps, diarrhoea and fever (image: Getty/Gilnature)
Bacterium infection: Salmonella symptoms include vomiting, stomach cramps, diarrhoea and fever (image: Getty/Gilnature)

Related tags: Health and safety, Hygiene + cleaning, Food

Operators have been advised to make sure hygiene standards are kept high after a Kinder chocolate factory in Belgium was ordered to close after it was linked to a number of Salmonella cases.

Symptoms of the infection typically resolve themselves within a few days and include diarrhoea, stomach cramps, nausea, vomiting and fever however, symptoms can be more severe and lead to hospitalisation, especially in the very young and those with weakened immune systems.

Ferrero recalled selected batches of Kinder Surprise products manufactured in Belgium as they might have been contaminated with salmonella.

Furthermore, as a result of the continued investigation by the Food Standards Agency, Ferrero extended its recall to include all Kinder products manufactured at its Arlon site in Belgium between June and the present date, meaning all products in the notice should not be eaten, regardless of best-before date.

Extra responsibility

Online training provider High Speed Training saw a 600% rise in searching for the term ‘Salmonella’.

Food and drink learning development manager Sarah Taylor said: “It’s important establishments where food isn’t their main selling point, such as [some] pubs, don’t let these hygiene standards slip.

“In fact, those working in pubs not only need hazard analysis and critical control point (HACCP) training and food hygiene training but there’s also the extra responsibility of good cellar management and maintenance.

“Maintaining good hygiene practices through a regular cleaning schedule also plays a part in reducing the chance of harmful bacteria forming in your cellar, which can then be passed onto customers in their drinks."

Making your establishment safe

She added: “This makes it just as important for all pub staff to be trained in cellar management, making your establishment as safe as possible for staff and customers alike.

“Ensuring you keep your cellar and your products clean will minimise the risk of product contamination, of injuries and accidents among your staff and customers.

“By keeping cellar maintenance schedule up to date, it will also allow you to quickly identify if any pest infestations arise and allow you to react promptly and appropriately should the situation occur.

“You’ll also have records and documentation that evidence your due diligence as an establishment.”

Related topics: Health & safety

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