Radioactivity in food
How we assess and regulate levels of radioactivity in food.
Consumer guidance
Hepatitis E
What you can do to reduce the risk of becoming ill due to Hepatitis E
Arsenic in rice
Advice on safe levels of arsenic in rice and rice milk.
Raw drinking milk
Information for anyone who is already consuming or is considering consuming raw drinking milk or raw cream.
Food safety after a flood - consumer advice
How to prepare your food safely in the event of a flood in the home as a consumer or have home-grown fruit and vegetables.
Campylobacter
What you can do to reduce the risk of becoming ill due to Campylobacter
Salmonella
What you can do to reduce the risk of becoming ill due to Salmonella
Best before and use-by dates
It is important to understand best before and use-by dates on food labels to keep food safe and to help reduce food waste. Food may contain bacteria, and if stored for too long or at the wrong temperature can cause food poisoning.
Antimicrobial resistance (AMR)
Antimicrobial resistance and the steps to take to prevent the spread of resistant microorganisms.
BPA in plastic
What bisphenol A (BPA) is and the research and evidence that supports our understanding of BPA.
Fake alcohol
How to identify fake or illegally produced alcohol and guidance on the dangers of consuming these products.
Irradiated food
Irradiation of food is a practice which eliminates bacteria that may lead to food poisoning. This page details the irradiation process and how it is not harmful to consumers.
2,4-Dinitrophenol (DNP)
The dangers of DNP and the National Food Crime Unit's role in reducing the health risk to the public.
Cooking your food
How to cook your food to prevent food poisoning.
Food Hygiene Rating Scheme
The scheme helps you choose where to eat out or shop for food by giving you clear information about businesses’ hygiene standards. We run the scheme in partnership with local authorities in England, Wales and Northern Ireland.
Home slaughter of livestock
Legal requirements and guidance for home slaughter.
About us
FSA Chair’s lecture to the Institute of Food Science and Technology
FSA Chair Professor Susan Jebb delivered a lecture to the Institute of Food Science and technology on Tuesday 3 June 2025 entitled "Science on the menu: how innovation shapes regulation and keeps food safe”. A full transcript is available below.
FSA Chief Executive’s speech to the Association of Independent Meat Suppliers (AIMS)
FSA Chief Executive Katie Pettifer addressed the AIMS conference on Friday 25 April 2025 for a discussion on a range of issues facing the meat industry, including future regulation, new technology and the modernisation of meat controls.
Privacy Notice for FSA LINK
Information on the FSA LINK privacy policy.
FSA Chief Executive’s speech to the Westminster Food and Nutrition Forum
FSA Chief Executive Katie Pettifer addressed the Westminster Food and Nutrition Forum on Thursday 6 March 2025, for a discussion on the next steps for food regulation and standards in the UK.
FSA Chief Executive’s speech to the Northern Ireland Food and Drink Conference 2025
FSA Chief Executive Katie Pettifer addressed the Northern Ireland Food and Drink Conference 2025 on Tuesday 4 March. Speaking to an audience representing farming, manufacturing, cold storage, distribution, packaging and retailing in Northern Ireland, Katie spoke about food safety and standards in a fast-changing world.
Food Hygiene Ratings Steering Group
The UK-wide Food Hygiene Ratings Steering Group was set up to provide advice and guidance on the development of the Food Hygiene Rating Scheme which was introduced in 2010.
Chief Executive’s speech to the Chartered Institute of Environmental Health’s (CIEH) Safe Food Conference
Kate Pettifer, FSA Interim Chief Executive, spoke to the CIEH’s Safe Food Conference on Friday 22 November 2024, discussing the future of food regulation.
Areas of research interest
Areas of research interest (ARIs) give details about our research priorities.
Our mission and vision
Our mission is ‘food you can trust’, and our vision for the food system is one in which food is safe, food is what it says it is, and food is healthier and more sustainable.