Homepage | Food Standards Agency
When you start a new food business, or take over an existing business, you must register with your local authority. You should do this at least 28 days before you start trading. We have more information on how to register a food business, including who needs to register, taking over an existing food business, and how to update your business ...
How to chill, freeze and defrost food safely
Here's our top tips on freezing your food safely: your freezer should be around -18°C. follow any freezing or defrosting instructions on the label. you can freeze food right up until midnight on the 'use by' date printed on the label. leftovers and homemade goods should be frozen as soon as possible. cool any warm dishes before putting them in ...
Food allergy and intolerance | Food Standards Agency
The 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)
Allergen guidance for food businesses | Food Standards Agency
Food business operators in the retail and catering sector are required to provide allergen information and follow labelling rules as set out in food law. This means that food business operators must: handle and manage food allergens effectively in food preparation. Food businesses must make sure that staff receive training on allergens.
Why avoiding cross-contamination is important - Food Standards …
Cross-contamination. Cross-contamination is what happens when bacteria or other microorganisms are unintentionally transferred from one object to another. The most common example is the transfer of bacteria between raw and cooked food. This is thought to be the cause of most foodborne infections.
Why is cleaning important | Food Standards Agency
Why is cleaning important. Cleaning removes harmful bacteria, viruses and parasites which may be present on food in food preparation areas. See all updates. View as PDF. Print this page. By cleaning with warm, soapy water or by using disinfectant cleaning products you lower the chances of getting ill. You should regularly clean your:
Eat at least 5 portions of a variety of fruit and vegetables every day. Base meals on potatoes, bread, rice, pasta or other starchy carbohydrates; choosing wholegrain versions where possible. Have some dairy or dairy alternatives (such as soya …
Online food safety training | Food Standards Agency
2020年5月28日 · 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.
The Eatwell Guide and Resources | Food Standards Agency
The Eatwell Guide divides the foods and drinks we consume into five main groups. Try to choose different foods from each of the food groups to help you get a wide range of nutrients that your body needs to stay healthy and work properly. These food groups include: fruit and vegetables. potatoes, bread, rice, pasta and other starchy carbohydrates.
Approved additives and E numbers | Food Standards Agency
The European Commission have authorised an additional steviol glycoside, E 960d glucosylated steviol glycosides, Commission Regulation (EU) No 2023/447 was published on 1 March 2023 and came into force on 20 March 2023. This regulation applies in Northern Ireland but not GB. E numbers. Additives. E420.