Ad Hoc Group on Raw, Rare and Low Temperature Cooked Foods

Terms of reference, membership and work of the Ad Hoc Group on Raw, Rare and Low Temperature Cooked Foods

Terms of reference

To assess the microbiological risks to consumers associated with:

  • use of low temperature cooking/slow cooking
  • foods of animal origin served raw
  • foods of animal origin served rare
  • and to identify any gaps in the data that would assist in a risk assessment

Scope: any sector that uses low temperature/slow cooking or produces raw and/or rare food.

Membership

Chair
Dr Roy Betts

Members
Mrs Vivianne Buller
Ms Jenny Hopwood
Professor David McDowell
Mrs Jenny Morris
Mr David Nuttall