FSA Chief Executive Emily Miles gave evidence to the Environment Food and Rural Affairs Committee (EFRA) yesterday (12 March 2024) setting out the urgent need to address the shortage of vets and, together with FSS, highlighting the need for action to significantly improve recruitment and retention of Official Veterinarians across the UK.
One woman has been fined after pleading guilty following a successful prosecution by the Food Standards Agency (FSA) for intentionally obstructing an National Food Crime Unit (NFCU) officer during an unannounced visit
Award-winning research uncovers the hidden truths behind people’s food safety behaviours.
The Food Standards Agency (FSA) and Food Standards Scotland (FSS) launch new system for Regulated Products.
The Food Standards Agency’s (FSA’s) Wild Game Guidance has been revised following public consultation and a need to provide clarification on retained EU regulations.
The Food Standards Agency (FSA) today published a consultation on whether changes should be introduced to the chilling requirements of Qurbani meat and offal supplied from slaughterhouses in England and Wales during the period of Eid al-Adha.
Further information is being issued about vegetable oil substitutions and product labelling as a result of the Ukraine conflict.
Feed which is not compliant with the legislation of Great Britain (GB) or Northern Ireland (NI) may be exported if certain requirements are met.
Draft guidance on how the definition of Mechanically Separated Meat (MSM) in Annex I, point 1.14 of assimilated Regulation (EC) No 853/2004 and Regulation (EC) No 853/2004 in Northern Ireland should be applied.
Guidance on the health and identification marks that must be applied to products of animal origin (POAO), such as meat, egg products, fish, cheese and milk.
This section gives an overview of the sear and shave method and how it can be used as part of the process to prepare and cook burgers which appear to be less than thoroughly cooked.
This section explains how the source control method can be used to produce and serve LTTC beef burgers.
Bacteria associated with less than thoroughly cooked burgers, requirements for managing the risk to consumers and overview of cooking methods.
An overview of different burger cooking methods, purpose of the guidance, its legal status and the intended audience.
This section gives an overview of the sous vide cooking method and how it can be used to cook burgers which appear to be LTTC.
An overview of logarithmic reduction in bacterial count.
Links to legislation and guidance related to less than thoroughly cooked burgers.
Less than thoroughly cooked beef burgers guidance for food businesses and local authorities.
This consultation was issued on 14th April 2022 and closed on 7th July 2022. It is a joint Food Standards Agency (FSA) and Food Standards Scotland (FSS) consultation on proposed amendments to Retained Regulation 2019/1793. This retained EU legilsation applies a temporary increase of official controls and special conditions governing the entry into Great Britain of certain food and feed of non-animal origin from certain countries.
Importers must pre-notify authorities before high-risk food and feed arrives in Great Britain.
Composite products must satisfy specific requirements to enter Northern Ireland and the EU. Changes to the definition of composite products and certain requirements have been made to simplify the process.
Some foods of non-animal origin are considered high risk food of non-animal origin (HRFNAO) because they pose health risks associated with the country of origin.
Legal requirements and standards for approved meat establishments.