I have been reading a lot about this and from all my phobia research on the internet i have seen some pretty big differences in UK and US food safety (raw foods).

Some UK ones listed:

1) Salmonella is in nearly 4% of chickens and wild birds in the UK. This is the lowest in Europe.
2) All UK dairy products are pasturised which kills any dangerous bacteria.
-This means you dont need to worry when handling raw eggs (including shells), cheese, milk etc.
-This includes anything made using those products like cookie dough, cake mix, egg nog etc
3) Food safety at restaurants in the UK is like car MOT's. In the US you can see some really disgusting restaurants the same way you can see cars with parts mising on the road. In the UK thegovernment are much stricter.

This does not mean all places listen though.

Cant think of any other atm. Anyone else have ideas/points?