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.
Research published by the Food Standards Agency today shows the cost of food is a future major worry for three out of four of people in the UK.
The Food Standards Agency (FSA) has welcomed the ban after a link was confirmed between a Salmonella outbreak in people and feeder rodents used for reptile food originating from a premises in Lithuania.
This guidance sets out how to display your food hygiene rating online and on social media in England, Wales and Northern Ireland. This will ensure that you give your customers accurate information and can allow them to order with confidence.
How to move or import fishery products or bivalve molluscs for human consumption from Great Britain or non EU countries into Northern Ireland.
How to control and reduce the risk of E. coli O157 cross-contamination in your business.
How to label allergens and avoid allergen-cross contamination when producing pre-packed food.
How to report, respond to and prevent an incident, including how to withdraw or recall unsafe food products.
Our toolkit helps your food business get the most out of your food hygiene rating. We provide imagery guidance, downloadable resources and banners you can use for your website.
Guidance on safely importing fishery products or bivalve molluscs into GB, controls at point of entry and information on identification marking.
Defining what a high-risk product is, guidance on aflatoxin levels in imported food, current GB restrictions and guidance for importing certain products from defined countries.
Requirements that apply when you supply or produce food on the move.
The way pigs must be tested for trichinella before entering the food chain.
How we audit your meat premises and what you need to know as a food business owner.
Guidance on allergens for caterers in schools, hospitals and care homes.
What specified risk material is, how to remove it from your livestock and the authorisation required for cutting plants to carry it out
Standards for acceptable and unacceptable levels of cleanliness for cattle and sheep that are slaughtered.
You can get ill if you eat unbaked dough or batter made with flour containing bacteria. Flour is a raw ingredient and should be cooked or baked before eating to make it safe.
Christmas food hygiene tips and how to cook your turkey safely.
The dangers of DNP and the National Food Crime Unit's role in reducing the health risk to the public.
Understanding food crime and how to report it.
How to prepare your food safely in the event of a flood.
What Hepatitis E is, the ways it can spread and advice on how to avoid it when cooking pork.
Antimicrobial resistance and the steps to take to prevent the spread of resistant microorganisms.
What salmonella is and how to reduce the risk of food poisoning.