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.
Guidance for businesses and local authorities to ensure that cheese recovery is carried out in accordance with the food hygiene legislation.
How to control and reduce the risk of E. coli O157 cross-contamination in your business.
How to apply for authorisation to transport ‘above temperature’ meat from red meat slaughterhouses.
Regulatory information about LBM and fishery product approvals for businesses.
How to handle fish and fishery products that are intended to be eaten raw or lightly cooked in food businesses and restaurants.
Full consultation on the chilling requirements changes of Qurbani meat and offal supplied from slaughterhouses in England and Wales during the period of Eid al-Adha.
How to avoid food poisoning and food waste during a heatwave.
How to avoid food poisoning and food waste during a power cut or power outage at home.
How to make sure the food you take on a picnic stays fresh and safe to eat.
Christmas food hygiene tips and how to cook your turkey safely.
Chilling, freezing and defrosting food properly helps stop harmful bacteria from growing.
Cross-contamination occurs when bacteria is transferred between different foods, from food to surfaces, and from surfaces to food.