We are delighted to announce the publication of the BFFF ‘Guide to the Management of Listeria in Food Processing’. The new guide applies to food businesses involved in the production and preparation of ready to eat (RTE) and ready to defrost and eat (RTDE) foods.

Listeriosis is potentially very harmful infection which, although relatively uncommon compared to E.coli and Campylobacter, causes more deaths than both of them put together in the UK. The purpose of the guidance is to help all businesses but most particularly small businesses understand the actions that they should be taking to proactively manage and reduce, as far as possible, the incidence of Listeria spp. and in particular the pathogen Listeria monocytogenes in the materials, processes and products in their control.

The guidance has sections that cover:

• Details about the Listeria bacteria and its growth conditions
• The regulatory framework and guidance to its implementation
• Management and monitoring for the prevention of monocytogenes
• Environmental control and monitoring of water, hygiene and temperature
• Raw material and supplier management
• Sample Analysis and the appropriate actions if sampling reveals Listeria
• What to expect if your premises are a suspected source of an outbreak

The guidance was developed by the BFFF Technical Expert Group and we would like to thank them for their contributions in providing expert and practical advice offered for the benefit of our members.

The guidance is available to download from the BFFF Technical Guidance page, and is also available here.

If you would like any further information, please contact martinforsyth@bfff.co.uk