Cookie Information

About Cookies

We use Google Analytics cookies in order to provide meaningful reports about our site visitors so we may continue to improve our website. Google Analytics cookies do not collect personal data about our website visitors.

24th October 2011

Fly screens prevent the spread of harmful bacteria

Food poisoning is a year round problem which continues to grow and cause problems for the food industry and consumers. Installing window and door screens can help reduce the number of food poisoning cases in the UK.


In September we reported on how fly screens can protect your flock from food related ailments resulting in nausea and prolonged upset tummies. The NHS continues to receive calls of said complaints which are the result of contamination of food preparation areas.


The contamination occurs when flies land on food or are present in food preparation areas. These flies will be carrying strains of bacteria picked up from local faeces around which the flies have been dwelling. This bacteria is passed onto food and is very harmful to humans resulting in vomiting, nausea, abdominal cramping and dehydration.


It isn't just in domestic kitchens that this happens, but commercial properties also suffer from flies. It is a legal requirement that any door or window opening to the outside environment must be fitted with an insect screen within a commercial Kitchen.

Unfortunately this isn't always adhered to and the local news is often littered with stories of food poisoning outbreaks from restaurants due to health and safety failures. A food poisoning outbreak will cost a proprietor thousands in fines and also ruin their reputation as a food outlet. Fly screens are easy to install and will significantly reduce the risk of an outbreak. Phantom screens also come with a lifetime warranty and won't break down like cheap, commercial chain screens or velcro screens.


The Food Standards Agency (FSA) recommends abiding by their 4 C's as a guide to the safe handling of food.


  • Clean - Always make sure you wash your hands properly and disinfect and surfaces being used.
  • Cook - Ensure food is cooked properly, at the correct temperature and for the right amount of time
  • Chill - Make sure refrigerated good are placed correctly in the fridge and kept below 5˚C
  • Cross contamination - Ensure raw and cooked goods are prepared separately and remove the risk of foreign bodies coming into contact with food.