Food Law Blog
Opinions and insights from Roythornes' Food and Drink team
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Food Law Blog
Opinions and insights from Roythornes' Food and Drink team
An FSA decision could lead to unnecessary and excessive controls on meat suppliers.
During a meeting on 9 September the FSA Board considered a range of controls for businesses when they are serving ‘rare’ mince following an increase in demand from consumers for pink gourmet burgers.
The Board decided that the preparation and service of rare burgers in food outlets is unacceptable unless a validated and verified food safety management plan is in place.
The decision could easily result in catering butchers and cutting plants being pushed into implementing overly forceful controls that go well above legislative requirements. The past has shown that the Agency has a tendency to impose strict controls, and instruct local authorities to do the same, as seen with raw cow’s milk earlier this year.
The details of the decision are as follows:
In our view, an appropriate HACCP-based food safety management system is sufficient for analysing and dealing with any risks associated with producing and selling rare burgers. Whatever the FSA does, it must ensure that food producers and processors are not burdened with superfluous and costly requirements when they are already complying with necessary safety standards.
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