When it comes to food safety, there’s typically been a perception that one size fits all. This is not necessarily the case as vulnerable groups can catch illnesses from foods that ‘non vulnerable’ people may not. STS has identified the need for increased understanding and additional controls for some foods to help ensure that vulnerable groups do not suffer illness unnecessarily.
What is a vulnerable group?
Vulnerable groups are not just people who are in hospital; they also include young children, expectant mothers, the elderly, disabled, mentally ill and homeless. People with weakened immune systems for example cancer patients, those with diabetes or kidney disease can also be particularly susceptible to food borne illness.
The responsibility for providing safe food lies with everyone, not just caterers. Food manufacturers and distributors, care providers (whether at home, in care or hospital facilities), charities, hospices, private care facilities, schools, universities, education authorities and local authority environmental health departments all have a part to play in maintaining a safe food pathway all the way from manufacture, through delivery, storage and final consumption.
The STS Food Safety Standard: Protecting the Most Vulnerable is the only UKAS accredited food supplier assessment which specifically audits against controls the Listeria monocytogenes bacterium as well as other food poisoning and food borne organisms such as E-coli, Salmonella and Campylobacter (the most common cause of food poisoning in the UK). Our experts will help you identify and manage the risks which are specific to vulnerable groups and put measures in place to protect them – as well as all your clients and, indeed, your reputation – from an outbreak.
Call our team today on 01252 728 300 to find out more about the STS Food Safety Standard: Protecting the Most Vulnerable.