Homepage | Food Standards Agency
Food allergy and intolerance training. Food business operators must make sure that staff receive training on managing allergens effectively. We have free online food safety courses available to help you and your business comply with food hygiene and food standards. Food Standards Agency makes sure food is safe and what it says it is.
Food hygiene | Food Standards Agency
Food hygiene guidance. E. coli cross-contamination guidance. Vacuum packaging. Freezing fish and fishery products. Bulk freezing of ambient and chilled foods. Less than thoroughly cooked beef burgers. Industry guides.
Our Food 2023 - Food Standards Agency
The food system across the UK continued to experience significant challenges throughout 2023, with the rising cost-of-living and inflation continuing to impact grocery bills for consumers, and food businesses grappling with labour shortages and increased supply chain costs. “Despite these pressures, our food standards remain high and there is ...
Key regulations - Food Standards Agency
The main purpose of the Food Standards Act 1999 is to establish us as the Food Standards Agency. It is there to provide us with functions and powers and to transfer certain functions in relation to food safety and standards. The Act was introduced in the House of Commons in 1999. It sets out our main goal to protect public health in relation to ...
Food safety - Food Standards Agency
Best before and use-by dates. Raw drinking milk. Handling flour and flour products safely. BBQs. Picnics. Community cooking. Providing food at charity events. Christmas food hygiene. Guidance for safe foraging.
Home food fact checker - Food Standards Agency
Home food fact checker. Knowing how to store, cook and reheat food at home helps improve food safety and reduce food waste. This page has advice on some common household food safety questions like the sniff test and the egg float test. Last updated: 10 June 2022.
Cooking your food - Food Standards Agency
Cooking temperatures and times. To ensure that food is fully cooked, the middle of the food should reach a temperature of 70°C for 2 minutes or the following temperature-time combinations: 60°C for 45 minutes. 65°C for 10 minutes. 70°C for 2 minutes.
Food and Feed Codes of Practice | Food Standards Agency
Competency Framework. Knowledge and skills for the effective delivery of official food and feed controls and other activities (the Competency Framework) sets out the competencies required for local authority and port health authority officers in England, Wales and district council officers in Northern Ireland, undertaking official food controls, other official activities and other activities ...
Safer food, better business (SFBB) | Food Standards Agency
Safer food better business details the food safety management procedures for small businesses. This pack sets out your responsibilities, tells you how the SFBB packs should be used and emphasises the important of reviewing and updating it. SFBB gives you the most up to date information on how to make sure the food you serve in your business is ...
Managing food safety - Food Standards Agency
Food safety management is about complying with food hygiene and food standards. You must ensure that you have food safety management procedures in place. You also need to consider: the suppliers you use. how you trace the food you buy, and the food you sell to other businesses. how you transport food.