The recent E.coli food poisoning outbreak in Yorkshire has thrown food safety into the spotlight. HELEN MEAD spoke to the team who work hard to prevent similar outbreaks happening here Sell-by dates, use-by dates, fresh, stale when buying any item of food, members of the public demand that it be in tip-top condition and safe to eat.

It is the same in restaurants, where we expect the food we are paying for to reach a certain standard and not result in upset stomachs or, worse, admittance to hospital.

The recent case in Armley, Leeds, where an outbreak of the potentially fatal E.coli food poisoning resulted in more than 20 people being taken ill, has thrown into sharp relief how vital it is to ensure that all food is properly prepared and safe to eat.

Eleven people needed hospital treatment for the disease, which is spread through contaminated meats. The outbreak was traced to a butcher's shop in Armley that in turn supplied 18 butchers, cafes and delicatessens in the West Yorkshire area.

Although no licence is required to prepare and sell food something which the food safety industry is actively campaigning to change those involved in the business must make sure than stringent food safety laws are adhered to. And, behind the scenes, food safety officers employed by the local authority make regular visits to premises to check that this happens.

With more than 4,000 businesses that serve or prepare food every day in Bradford, this is a vital job.

The main areas that inspectors look for are risks of cross-contamination for example, from raw meat to cooked meat incorrect storage methods and unhygienic food preparation areas. They take samples for microbiological analysis and investigate complaints about food or businesses that suggest they are not being operated according to the law.

In the year to April 2006, there were 4,233 registered food businesses across the district inspected by officers from two teams, supported by a specialist food safety team whose role includes providing advice and training to inspectors, liaising with the Food Standards Agency and neighbouring authorities to co-ordinate food safety issues across West Yorkshire.

New Government and EC legislation relating to food safety was introduced in January. This extends the requirements of the current UK food hygiene laws and also asks that those running food businesses have a documented food safety management system. They need to say, on paper, what they do to make sure that food is safe to eat.

Food businesses are risk-rated following criteria under the Food Law Code of Practice. The rating determines how often they are inspected. In 2005/06 Bradford Council's target was to inspect 100 per cent of the high-risk food premises the inspectors, who visit premises unannounced at any time of the day or night, achieved 97 per cent, a total of 2,104 inspections, as well as making 273 visits to newly-registered food premises. Although a licence is not needed for food outlets, businesses must by law register with the local authority.

"We inspect anyone who sells or makes food," says David Clapham, the council's principal environmental health manager. "Shops, restaurants, takeaways, food manufacturers anyone who makes food and sells it to someone else is covered by the legislation."

Food inspector Jane Terry, who has worked for the department for many years, adds: "You can start the day inspecting a butcher, then go on to a school and then a care home. All have different methods of working and you have to tailor your inspection to each one."

Among problems commonly found are inadequate hand-washing facilities and grubby work surfaces. Many business owners also use ineffective cleaning products or find the instructions on the product confusing.

"Most places will need to take action that is fairly low key," says Annette Seal, environmental health manager for food safety. "The number of premises we prosecute is low."

Last year seven premises were prosecuted and 24 formal cautions were issued. This is officially recorded as an offence, and a further breach results in a court appearance.

"Food is one of the most regulated industries," says Mr Clapham. "We are here to help businesses do well. What we don't want is businesses to poison people and then have to close down."

An infestation of vermin will result in an immediate closure until the problem is sorted out.

If premises are in a state that necessitates closure, the inspectors will give the business the chance to shut voluntarily. Most agree to this, rather than face the alternative of enforced closure and a highly-visible sticker on the window explaining why.

Although a licence is not needed for food outlets, businesses must by law register with the local authority.

Working away from the public eye, food safety inspectors usually come to our attention only when a hygiene failure hits the headlines.

That is about to change, however, with plans to publicise how well restaurants and takeaways fared in food safety inspections. From next year, anyone wanting to eat out will be able to look up the premises on the internet to find out how well they performed in the food hygiene stakes. In addition, star ratings' or similar information will be on display in the restaurants themselves.

"We are hoping this will be of major benefit to the public, as it has been in other local authorities," says Mr Clapham.

Product-specific food businesses such as dairies and meat product premises are covered by additional legislation and by law have to be inspected annually, in many cases twice a year. This has added to the inspector's workload.

If a firm is in breach of the legal guidelines a formal caution can be issued, depending upon the seriousness of the case.

This month the Food Standards Agency announced an additional £1million in grants to local authorities to boost existing funding for the training of small retailers and caterers in food safety. The cash will help businesses implement Safer Food Better Business, the agency's innovative approach to helping small businesses comply with the new laws, manage food safety and help reduce the number of people affected by food poisoning.

A national survey carried out at the end of 2005 found that 87 per cent of premises were largely compliant with hygiene regulations, but 13 per cent showed major non-compliance. The FSA pinpointed takeaways, with their rapid turnover of staff, as the biggest risk area.

Indeed, the catering industry itself is typified by a high staff turnover, with staff having to be trained regularly in hygiene laws.

Mr Clapham adds: "We ask for a lot but standards are continually improving."

l To contact Bradford Council's food safety team ring (01274) 434666. The Food Standards Agency helpline is 0207 2768829.