§ Mrs. GormanTo ask the Minister of Agriculture, Fisheries and Food what research his Department has commissioned into whether, in the course of preparation of home-made mayonnaise in a commercial kitchen, where other foods contaminated by salmonella enteritidis PT4 are present, it is possible to contaminate the mayonnaise during preparation or storage either directly or indirectly from those foods.
§ Mr. CurryThe contamination of one food by another is always a risk in any food preparation area, including a commercial kitchen. Appropriate safeguards should always be taken to prevent the entry of any contaminated foods into these areas particularly if cooked foods or foods which receive no cooking, such as mayonnaise, are being prepared.