Understanding Salmonella: What Every Food Handler Needs to Know
Salmonella. It’s a word that strikes fear into the hearts of caterers and food handlers around the world.
More than just a serious health risk, Salmonella is a business threat that can damage reputations and even lead to permanent closure. For food businesses, a single outbreak can lead to prosecution and unlimited fines under the Food Safety Act 1990.
In this blog, we put Salmonella under the spotlight so that you can understand exactly how to prevent this dangerous bacterium from spreading.
What is Salmonella?
Salmonella is a type of bacteria. There are over 2,500 different strains, with Salmonella Enteritidis and Salmonella Typhimurium being the most common in the UK.
The bacteria travel on the surface of foods and cause salmonellosis, a form of gastroenteritis that can be life-threatening. Salmonella is the leading cause of foodborne illness in the UK, and is particularly dangerous for vulnerable people, such as young children, over-65s, those who are pregnant and immunocompromised individuals. Beyond salmonellosis, it can also cause severe complications, including bacteraemia and reactive arthritis.
Salmonella can survive on dry surfaces for weeks or even months, and thrives in temperatures between 7°C and 46°C, doubling every 20 minutes under ideal conditions. This ‘danger zone’ overlaps with many safe food storage temperatures.
Salmonella bacteria die when exposed to temperatures above 70°C for a sufficient amount of time.
Where Does Salmonella Come From?
Salmonella bacteria most commonly originate in the intestines of animals and humans, and they can spread through contaminated foods, water and surfaces. Let’s look a little closer at potential sources.
Primary Animal Sources
- Poultry and eggs: Raw or undercooked chicken, turkey, duck, cracked or dirty eggs
- Red meat: Particularly minced beef, pork and lamb
- Dairy products: Unpasteurised milk and soft cheeses made from raw milk
- Seafood: Raw or undercooked fish, particularly if contaminated during processing.
Environmental Sources
- Contaminated water sources
- Farm environments and animal faeces
- Wild animals and pests (rodents, birds and insects)
- Pets, particularly reptiles, amphibians and chicks
Unexpected Sources
- Fresh produce: Salads, herbs, sprouted seeds and melons (contaminated through irrigation water or poor handling)
- Dry goods: Flour, spices, nuts, chocolate and infant formula
- Pet food: Particularly raw or freeze-dried pet treats
How Does Salmonella Spread?
Salmonella can spread silently from one surface or person to another if the proper precautions aren’t taken. Here is an extensive list of ways in which the bacteria can be transferred.
Direct Contact
Surface transfer is the first culprit. Salmonella bacteria can move from raw foods to ready-to-eat foods via chopping boards, work surfaces or kitchen equipment.
Poor hand hygiene after handling contaminated products can also lead to the spread. Additionally, improper utensil use, such as using the same knife or equipment for raw and cooked foods without proper cleaning, is asking for trouble.
Poor Hygiene
Poor personal hygiene, such as inadequate handwashing, touching your face or hair while handling food, and wearing contaminated clothing, can cause Salmonella to spread from one surface to another.
Contaminated Equipment
Using uncleaned cutting boards, knives, or surfaces sets up the perfect breeding ground for the invasive bacterium.
Infected Individuals
Employees who are unwell or carrying the bacteria asymptomatically may unknowingly contaminate utensils, equipment, foods, or other staff members.
Inadequate Training
Staff who don’t hold knowledge of proper food safety procedures are ill-equipped to manage the risks of Salmonella contamination efficiently.
Environmental Spread
It’s not just direct contact that poses a risk. Salmonella can also travel through our environment.
In dry conditions, dust particles can carry the bacteria through the air and settle on different surfaces. Pests such as rodents, flies, and cockroaches can spread bacteria between areas, and contaminated water that gets used for cleaning or food preparation can be a vehicle for imminent infection.
Signs and Symptoms of Salmonella Infection
- Report your illness to management immediately. You have a legal obligation under the Food Safety Act 1990 to inform your employer of any infectious illness.
- Stay away from work until you’re symptom-free for 48 hours (as per Food Standards Agency guidance).
Would you know the signs of Salmonella infection if you saw them? Here’s a rundown of what to watch for.
- Abdominal cramps and pain
- Nausea and vomiting
- Headache and muscle aches
When to Seek Medical Attention:
Whilst uncomfortable, most cases of Salmonella resolve on their own. However, some symptoms signal a more serious infection. Seek medical advice if you, or someone you know, experiences any of the following:
- Symptoms that last more than a week
- A high fever or signs of dehydration
- Blood in your stools
- Severe abdominal pain.
Critical Information for Food Handlers
Food handles play a critical role in preventing the spread of Salmonella. If you’re unwell and suspect you might have contracted Salmonella, it’s crucial to take the following steps:
- Report your illness to management immediately. You have a legal obligation under the Food Safety Act 1990 to inform your employer of any infectious illness.
- Stay away from work until you’re symptom-free for 48 hours (as per Food Standards Agency guidance).
You may also require medical clearance and stool samples before returning to work.
The Big 4: Salmonella Prevention for Food Handlers
Preventing Salmonella in food handling environments isn’t just about avoiding contamination. It’s about clear, consistent food safety practices. Here are the four pillars of Salmonella prevention.
1. Temperature Control
Maintaining and monitoring the correct temperatures for different foods is one of the most effective ways of killing or inhibiting the growth of Salmonella.
Here’s a guide to cooking temperatures for different food products:
- Poultry: Cook to 75°C throughout.
- Minced meat: Cook to 70°C throughout
- Whole cuts of meat: Cook to temperatures ranging from 63°C (medium-rare) to 70°C (well-done)
- Cold storage: Keep refrigerated foods below 5°C
- Hot holding: Maintain hot foods above 63°C
- Cooling: Cool cooked foods to below 5°C within 90 minutes
Important tip: Always use a probe thermometer to verify the temperature of food products. Never rely on guesswork alone.
2. Cross-Contamination Prevention
Even the slightest trace of raw foods can carry enough Salmonella to cause serious illness. To prevent contamination, follow these rules:
Separate Everything
Raw and ready-to-eat foods must be kept entirely separate at all times, including in storage and on countertops.
Colour-Coded Systems
Use different coloured boards and knives for different food types.
Top-to-Bottom Storage
Store raw meats on the bottom shelves to prevent them from dripping on other products below. Keep ready-to-eat foods on top, out of the way.
Clean and Sanitise
Work surfaces, equipment, chopping boards and knives should be thoroughly cleaned and sanitised between tasks.
Separate Preparation Areas
Where possible, use designated areas for handling and preparing raw foods to minimise the risk of contamination.
3. Personal Hygiene Excellence
Good personal hygiene plays a vital role in protecting your employees, customers and business reputation against Salmonella.
Hand-Washing Technique
Anyone handling food should wash their hands for a minimum of 20 seconds with soap and warm water. Hands must be washed before handling food, after touching raw foods, after using the toilet, and after touching your face or hair.
Read this blog for more on effective handwashing.
Protective Clothing
Dirty clothes can harbour bacteria. Employees must wear clean aprons, hats and uniforms every day.
Wound Care
Any cuts or abrasions must be covered with waterproof, brightly coloured dressings.
Health Reporting
Not feeling good? Any symptoms of illness should be reported to management immediately, without exception.
4. Cleaning and Sanitisation
Keeping your space sparkly clean isn’t just about looking good. It is a critical step in stopping Salmonella from spreading.
Remember, this is a two-stage process. First, the area must be cleaned to remove dirt and grease, and then it can be sanitised. Sanitisation kills bacteria. Here’s our guide to cleaning and sanitisation:
- Use Food Agency-approved sanitisers.
- Ensure sanitisers are left on surfaces for the recommended contact time and follow the manufacturer’s instructions.
- Schedule regular deep cleans for all kitchen equipment, including cooker tops, fridges and vents.
And finally, maintain effective pest control systems. Pesky pests can quickly undo all of your hard work.
What To Do When Salmonella Strikes
If a Salmonella outbreak does occur, you need to know what to do. Responding quickly and correctly can protect your employees, customers and your business. Follow these steps if you suspect something is wrong.
- Isolate any suspected contaminated food immediately.
- Document everything. Record what happened, when, where and who was involved.
- Contact your local Environmental Health Officer.
- Inform your insurance provider and seek advice from legal advisors.
- Preserve any relevant evidence for investigation, including packaging, cleaning records and samples.
Handling communication with employees, customers, and authorities is also extremely important. Be transparent with authorities, prepare customer communications, communicate with public health officials and document all remedial actions you take.
How Training Helps Keep Food Safe
Ongoing, comprehensive training is a strong line of defence against foodborne illnesses. Providing effective training ensures all food handling employees understand best practices and stay up to date with current food safety regulations and standards.
Well-trained staff are both more confident and competent in performing their roles, making them easily accountable for their actions and building a strong food safety culture in your workplace.
Food safety courses are available at different levels depending on your business needs. Food Safety Level 1 is suited for new-to-role or low-risk food handlers, and Food Safety Level 2 and 3 offer more in-depth knowledge for individuals managing or supervising food-related business activities. HACCP training is also essential in helping teams identify, monitor and record food safety risks at various points during the production process.
Spread Information, Not Salmonella
Salmonella outbreak prevention isn’t just about ticking boxes and maintaining legal compliance. It’s about protecting lives and livelihoods.
Every food handler in the UK has both a legal and moral obligation to prevent this dangerous bacteria from contaminating our food supply.
Whether you’re just starting out or managing a food business, regular training for your employees is essential. And that’s where Envesca comes in. Get in touch with us today to explore flexible, accredited food safety courses.
The Ultimate Guide to Passing the Level 4 Food Safety Examination
If you’ve got a question or query, please contact our super friendly team, they will be delighted to help you!
Simply get in touch via phone or email.
Free
Resources &
Downloads
Informative. Useful. Practical.
Here at Envesca we believe that we are good at giving proactive, sensible and useful advice. Below you will find some free resources that you can download on a host of subjects that will help you and your business.
Training Available
Envesca offer a number of different training courses, which offer advice and guidance on these topics.
Highfield Level 1 Award in Food Safety in Catering
This half-day Level 1 Food Safety course is perfect for you if you handle low-risk food and is ideal as an introduction to food safety.Highfield Level 1 Award in Food Safety in Retail
This half-day Level 1 Food Safety course introduces you to good food hygiene practices within a retail setting.Highfield Level 3 Award in Food Allergen Management in Catering
This one-day course will ensure that you are aware of common allergens and intolerances and teach you how to manage allergens effectively.Share this article with your social Community.
Other Articles You May Be Interested In
Food Safety, Food Safety Training
