The Food Standards Agency (FSA) in Northern Ireland and College of Agriculture, Food and Rural Enterprise (CAFRE), have launched guidance to help businesses produce pancakes lower in sugar and salt.
Following an investigation by Southwark Council and the Food Standard Agency’s National Food Crime Unit (NFCU), three men entered guilty pleas, and one man and his business entered not guilty pleas at proceedings at the Inner London Crown Court.
The Food Standards Agency (FSA) has issued best practice industry guidance on providing allergen information to consumers with food hypersensitivities, encouraging information on food allergens to be available in writing in the out of home sector, for example restaurants, cafes, delis, market stalls and takeaways.
FSA’s National Food Crime Unit (NFCU) finds unsafe and potentially illegal meat in vans.
The Chair of the Food Standards Agency Professor Susan Jebb has said that the way the FSA regulates the food system has to evolve to ensure it can meet the challenges of the future.
Following a comprehensive procurement process, and extensive engagement with industry and stakeholders, Eville and Jones and Hallmark Meat Hygiene have both been successful in their bids to supply vets and meat inspectors for the delivery of Official Controls in meat plants.
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.
This service is designed to support companies wishing to submit applications for cell-cultivated products to the GB market authorisation service. It supports the applicant throughout the life of the application, offering both pre- and post-submission support.
Guidance for businesses and local authorities to ensure that cheese recovery is carried out in accordance with the food hygiene legislation.
Here you’ll find everything you need to run a food business in Northern Ireland. We’ve provided links to allergen and dietary information, regulatory and food hygiene advice, healthy catering guidance - and so much more. Your NI food business journey starts here.
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.
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.
Links to legislation and guidance related to less than thoroughly cooked burgers.
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.