The Pennington Group


*THE PENNINGTON GROUP*

Report on the circumstances leading to the 1996 outbreak of infection with E.coli O157 in Central Scotland, the implications for food safety and the lessons to be learned

	ISBN 0 11 495851 3	Publisher The Scottish Office

Contents
Preface
Summary of Recommendations
Chapter 1: Introduction
Chapter 2: The Central Scotland and Tayside Outbreaks and their Implications
Chapter 3: E.coli O157
Chapter 4: The Hazard Analysis and Critical Control Point (HACCP) System
Chapter 5: Farms and E.coli O157 in Livestock
Chapter 6: Practices and Hygiene in Slaughterhouses
Chapter 7: Practices and Hygiene in Meat Products Premises and Butchers' Shops
Chapter 8: Food Hygiene at the Point of Consumption
Chapter 9: Enforcement Issues
Chapter 10: Surveillance
Chapter 11: Research
Chapter 12: Arrangements for the Handling and Control of Outbreaks

Annexes
Annex I: Group Membership, Advisors and Observers
Annex II: Interim Report and Priority Recommendations - Summary of Recommendations
Annex III: Parliamentary Statement by the Secretary of State for Scotland, 15 January 1997
Annex IV: Acknowledgements
Annex V: Summary of MLC Survey and Report, February 1997
Annex VI: Report by the ACMSF Ad Hoc Working Group, March 1997
Annex VII: Scottish Office Food Safety Publicity Campaign
Annex VIII: Central Scotland E.coli Project Research Group: Suggested Topics for Research Based on Central Scotland Outbreak Data
Annex IX: Glossary

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