Homepage | Food Standards Agency
WEBFood 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.
Online food safety training | Food Standards Agency
WEBMay 28, 2020 — 6 April 2023 Added extra copy and links on labelling to 'Food labelling, traceability, and vacuum packing courses' section; 31 March 2023 Changed related article at bottom; 31 March 2023 Removal of Food labelling training, Traceability training for enforcement officers, and Vacuum packing training for enforcement officers, and a new section at the bottom explaining the rationale.
Food hygiene | Food Standards Agency
WEBFood 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.
Food allergy and intolerance | Food Standards Agency
WEBThe 14 regulated Allergens. In the UK, food businesses must inform you under food law if they use any of the 14 regulated allergens as ingredients in the food and drink they provide. Food law identifies the following 14 allergens as the most potent and prevalent: celery. cereals containing gluten (such as wheat, rye, barley and oats)
Hazard Analysis and Critical Control Point (HACCP)
WEBHACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles. HACCP involves: looking closely at what you do in your business, what could go wrong and what risks there are to food safety. identifying any critical control points the areas a business needs to focus on to ensure those risks ...
Food safety - Food Standards Agency
WEBBest 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.
Check the label | Food Standards Agency
WEBThe traffic light label is colour coded and shows that green is low in a particular nutrient, amber means medium and red is high in a nutrient. Red means the product is high in a nutrient and you should try to cut down, eat less often or eat smaller amounts. Amber means medium. If a food contains mostly amber, you can eat it most of the time.
Safer food, better business (SFBB) | Food Standards Agency
WEBSafer 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 ...
Salmonella - Food Standards Agency
WEBSalmonella infection (salmonellosis) is a common bacterial disease that affects the intestinal tract. Salmonella bacteria typically live in animal and human intestines and are shed through faeces. Humans become infected most frequently through contaminated water or food. Salmonellas are a group of common bacteria that cause food poisoning.
Prepacked for direct sale (PPDS) allergen labelling changes for ...
WEBOct 1, 2021 — Labelling guidance for restaurants, cafés and pubs. Labels on PPDS food need to show the name of the food and the ingredients list. This includes emphasising in the ingredients list any of the 14 allergens used in the product, as required by food law.. Emphasis can be added by using bold type, capital letters, contrasting colours or underlined text. This must be clear enough for the consumer ...