Applying food safety knowledge and technology to traditional practices to reduce risk

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To apply food safety knowledge and new tools to ready-to-eat foods we aim to:

• test microbes and interventions for ready-to-eat foods
• understand why best practice is not taken up
• develop training on validated interventions

Examples of problems the network can address in this area

• Understand the social and economic factors of why some food safety best practices are not being taken up by some food business operators
• Understand the microbial burden and assess interventions (e.g. bacteriophage applications) identified in the other priority areas in a manner appropriate for ready-to-eat foods
• Develop validated methods for the investigation and detection of foodborne viruses (e.g. norovirus, hepatitis E, rotavirus)
• Promote the implementation of validated interventions and microbial monitoring approaches that are fit-for-purpose for ready-to-eat producers by building digital training, knowledge exchange platforms or other educational approaches