Swine flu

Swine flu does not pose a food safety risk to consumers. Swine flu has not been shown to be transmissible to people through eating properly handled and cooked pork and pork products. This also applies to poultry that has been affected by the virus. Influenza is not transmissable to people through eating properly handled and cooked meat, products and eggs.

The primary risk of infection is through inhalation of the virus particles. Consumers and food handlers should continue to follow normal food hygiene precautions when handling, preparing and cooking all foods, including cooking raw meat to 70°C.

Food handlers returning from regions affected by swine flu should follow the advice from the Department of Health for travellers returning from areas where human cases of the influenza A/H1N1 have been confirmed. For general advice on food handlers' fitness to work, see the Agency's new guide attached below. Other Government departments' information is available via the NHS Choices link below.

All the consumer advice on the pandemic can be found at Pandemic flu website.