Ad Hoc Group on Raw, Rare and Low Temperature Cooked Foods meeting 26 June 2013

Summary of the 7th meeting of the group

The main purpose of the meeting was to agree on the outline and material that would be incorporated into the report to be presented to the full ACMSF in October.

The group reviewed the data obtained from PHE, including additional data on outbreaks where the food vehicle was defined as meat and discussed how this could best be presented in the text.

Mrs Buller presented a re-examination of some of the reports the Group had looked at with regard to various aspects of catering: world cuisine, sous vide safety in restaurants, and low temperature long time cooking, and highlighted the key points that members might wish to include in their report.

The group agreed to meet again in September to finalise their draft report.