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.
Why avoiding cross-contamination is important
WEBCross-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.
WEBFood Standards 14Allergens Agency. 14. ards Agencyfood.gov.ukAllergensFood businesses must provide information about the allergenic ingredients used. in any food they sell or provide.There are 14 major allergens which need to be mentioned (either on a label or through provided information such as menus) when they.
WEBEat 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 drinks); choosing lower fat and lower sugar options.
General food law - Food Standards Agency
WEBThe principal aim of assimilated Regulation (EC) 178/2002, 'General Food Law' is to protect human health and consumer’s interest in relation to food. It applies to all stages of production, processing and distribution of food and feed with some exceptions. Food businesses must comply with food and feed safety law.
Food additives - Food Standards Agency
WEBThe additives that you are most likely to come across on food labels are: antioxidants – these stop food becoming rancid or changing colour by reducing the chance of fats combining with oxygen. colours. emulsifiers, stabilisers, gelling agents and thickeners – these help to mix or thicken ingredients.
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)
Storing and freezing food safely | Food Standards Agency
WEBThis stops objects, bacteria and chemicals getting in the food. Follow packet instructions on how to store a food, such as in a fridge or freezer. Ensure your fridges and freezers are set to the recommended temperatures. Fridges and chilled display equipment should be set at 8˚C or below as a legal requirement. A freezer should be -18°C.
14 allergens - Food Standards Agency
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