Guidance on use of alternative sanitation systems for the disinfection of cutting tools in slaughterhouses and game handling establishments.
Rules on food waste, leftovers and waste cooking oil from catering facilities.
How to control and reduce the risk of E. coli O157 cross-contamination in your business.
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, Northern Ireland and Wales.
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.
Food safety management procedures and food hygiene regulations for small businesses.
Requirements that apply when you supply or produce food on the move.
How to prepare food correctly, avoid contamination and cook food properly for your barbecues.
Different food additives and advice on regulations and the safety of additives in 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.
Consuming lead is harmful, health experts advise to minimise lead consumption as much as possible. Anyone who eats lead-shot game should be aware of the risks posed by consuming large amounts of lead, especially children and pregnant women.
How to cook your food to prevent food poisoning.
How to prepare and cook your Christmas meal in a hygienic and safe way.
Information about genetically modified (GM) foods and how we assess the safety and labelling requirements of these products.
Food safety advice when preparing burgers at home and when eating burgers in restaurants
How to clean hands, equipment and surfaces to prevent harmful bacteria from spreading onto food.
How to avoid cross-contamination by following simple practices in the preparation and handling of food products.