THE latest foodie trend sweeping the nation to take your burger rare has called for a new stance to be taken by the Food Standards Agency.

The FSA’s long-standing advice has been that burgers should be cooked thoroughly until they are steaming hot throughout, the juices run clear and there is no pink meat left inside. This is because bugs can be present in the burger and can only be killed by cooking all the way through. However, the Agency recognises a steadily increasing trend in the preparation and sale of rare gourmet burgers in catering outlets. As a result, businesses who serve rare burgers will have to implement a range of controls, and monitor their supply chains and cooking procedures to cater for this new trend. The Agency has also stated that businesses will need to demonstrate to their local authority that the food safety procedures they implement are appropriate.

The new controls include notifying the local authority prior to serving rare burgers and sourcing meat from establishments which have specific controls in place to minimise contamination. Strict temperature control will be necessary to prevent the growth of any bugs, and businesses must also undertake appropriate preparation and cooking procedures. Consumer advice must also be displayed on menus, indicating the additional risk from burgers which aren’t thoroughly cooked.

Commenting on the new FSA controls, Cllr Sue Coakley, Cabinet Member for Health, Environment and Communities at Cotswold District Council, said: “It is clear that the best way of ensuring burgers are safe to eat is to cook them thoroughly, but we acknowledge that some people choose to eat them rare, and there needs to be a balance between protecting public health and maintaining consumer choice.

“In line with the FSA controls, the Council’s food safety team will be implementing strict checks on catering establishments serving rare burgers to help minimise the risk of people becoming ill.”