Any food handler who believes that he can contravene food safety law and get away with it should learn from the experience of Chef Lee Bonner, Lee Bonner, 29, who pleaded guilty at Chelmsford Magistrates Court to three food hygiene offences he was made subject of a community order, ordered to carry out 100 hours unpaid work and to pay £1,780 court costs.
The court was told that 30 Rotarians attended the regular South Woodham Ferrers Rotary dinner at Club Woodham and only seven avoided food poisoning. Bonner had undercooked chicken liver pate and as a result food poisoning occurred.
District Judge John Woollard told as he passed sentence that he had committed "an extremely basic mistake" which should never have happened and that he would have faced prison if the food had caused injury or death
It is important for all food businesses that they train their staff in food safety and monitor how they operate. They must follow correct procedures at all times which must be documented in the food safety management system. In particular they must follow the principles of HACCP and ensure that chicken livers are thoroughly cooked.
You can train your staff at first level using the free basic food hygiene tool which was developed in seven languages by Food Service Europe (the trade association for the contract catering industry in Europe. To find out more click here.