The FSA is responsible for ensuring the public is protected against chemicals that might transfer onto food from materials they come into contact with, for example packaging and utensils. It carries out research and surveillance and uses the result of this to help enforce controls.
Irradiation can be used to kill bacteria that cause food poisoning, such as salmonella, campylobacter and E.coli. It can also delay fruit ripening and help stop vegetables such as potatoes and onions from sprouting.
HACCP (Hazard Analysis and Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat. We have developed a range of food safety management packs for different sectors of the food industry to help food business operators manage their food safety management procedures.
MyHACCP is an online tool aimed at small food manufacturing businesses in the UK, although businesses in other food sectors may find it useful. It can be used to guide businesses through the process of identifying food safety hazards and controls and the production of a documented food safety management system based on HACCP principles.