Serving Rare & Pink Burgers Safely (FSA Guidance)

Minced beef can carry harmful bacteria such as STEC (including E. coli O157) and Salmonella throughout the meat, not just on the surface – which is why burgers are normally cooked through. This course explains the Food Standards Agency (FSA) guidance for businesses that want to serve less than thoroughly cooked (LTTC) beef burgers, including supplier controls, validated cooking, telling the local authority and menu warnings.

This course provides general awareness of FSA guidance for England, Wales and Northern Ireland. It does not replace your HACCP plan, validation evidence or advice from your local authority.