Hazard Analysis and Critical Control Point system in meat plants
How to comply with food regulations that aim to reduce contamination of meat and maintain safety for consumers.
Business guidance
Biotoxin and phytoplankton monitoring
The risks of marine biotoxins and phytoplankton that infect shellfish and what food businesses can do about them.
Trichinella
Trichinosis is a disease caused by the larvae of a small parasitic worm which can affect both animals and humans.
Importing fruit and vegetables
Guidance on what a higher risk product is, labelling, packaging, chemical safety and controls on plant health.
Persistent organic pollutants
Persistent organic pollutants (POPs) are a type of contaminant that can enter the food chain from the environment. We outline common properties of POPs, presence of POPs in food and industry guidance.
Acrylamide legislation
Information on the measures concerning acrylamide levels in food, guidance for food business operators and benchmark levels for monitoring acrylamide levels in different food categories.
Importing High-Risk Food and Feed of Non-Animal Origin (HRFNAO) into Great Britain
Defining what a high-risk product is, guidance on aflatoxin levels in imported food, current Great Britain restrictions and guidance for importing certain products from defined countries.
Pesticides in food
Pesticides are chemical or biological substances that are used to kill or control pests during the cultivation and storage of crops. We have oversight of pesticides and food safety in England, Wales and Northern Ireland.
Mycotoxins
Explains the dangers surrounding mycotoxins and the food safety regulations in place in the UK concerning them.
Testing for trichinella in pigs
The way pigs must be tested for trichinella before entering the food chain.
Other
Qualitative assessment of the risk of SARS-CoV-2 to human health through food exposures to deer in the UK: Acknowledgements
Qualitative assessment of the risk of SARS-CoV-2 to human health through food exposures to deer in the UK: Acknowledgements
Year 1 of a UK-wide survey of campylobacter contamination on fresh chickens at retail (February 2014 to February 2015)
The 12-month survey, running from February 2014 to February 2015, looked at the prevalence and levels of campylobacter contamination on fresh whole chilled chickens and their packaging.
Consumer guidance
Glycerol
What consumers need to know about glycerol and slush ice drinks.
Clostridium perfringens
What you can do to reduce the risk of becoming ill from Clostridium perfringens
Botulism (Clostridium botulinum)
What you can do to reduce the risk of becoming ill due to Clostridium botulinum.
Hepatitis A
What you can do to reduce the risk of becoming ill due to Hepatitis A
Statement of Purpose - Microcystins in Fish
The aim of the risk assessment is to establish whether there is a risk to health from the consumption of fish caught from Lough Neagh, Northern Ireland, which has been affected by a cyanobacteria bloom.
Risk Characterisation - Microcystins in Fish
This risk assessment is presented in a qualitative form with the scales for the frequency of occurrence, severity of foodborne risks, and the level of associated uncertainty described in a multidimensional risk assessment framework.
Executive Summary - Microcystins in Fish
Executive Summary: What is the risk from microcystins in the edible flesh of fish caught from Lough Neagh?
Exposure Assessment - Microcystins in Fish
Exposure assessments for eel, roach, pollan, perch, and bream
Hazard Characterisation - Microcystins in Fish
The World Health Organisation established a provisional tolerable daily intake for microcystin-LR
Hazard Identification - Microcystins in Fish
Microcystins are the most commonly reported cyanobacterial toxins worldwide and the most studied.