Businesses are being told that they should not be selling plastic containers or utensils which contain bamboo and other plant-based materials, as the FSA launches a call for evidence on their safety
How to control and reduce the risk of E. coli O157 cross-contamination in your business.
How to vacuum pack your chilled food products safely as a business, manufacturer or retailer.
We are responsible for making sure that chemicals are not present in food at levels that would be of concern. We carry out research and surveillance and using that information, we can enforce controls to prevent chemical contaminants entering the food chain.
Rules on food waste, leftovers and waste cooking oil from catering facilities.
Overview of key regulation on food contact materials.
How to comply with food regulations that aim to reduce contamination of meat and maintain safety for consumers.
Trichinosis is a disease caused by the larvae of a small parasitic worm which can affect both animals and humans.
Guidance on what a higher risk product is, labelling, packaging, chemical safety and controls on plant health.
Persistent organic pollutants (POPs) are a type of contaminant that can enter the food chain from the environment. We outline common properties of POPs, presence of POPs in food and industry guidance.
Information on the measures concerning acrylamide levels in food, guidance for food business operators and benchmark levels for monitoring acrylamide levels in different food categories.
Defining what a high-risk product is, guidance on aflatoxin levels in imported food, current GB restrictions and guidance for importing certain products from defined countries.
Pesticides are chemical or biological substances that are used to kill or control pests during the cultivation and storage of crops. We have oversight of pesticides and food safety in England, Wales and Northern Ireland.
Miracle Mineral Solution (MMS) and Sodium chlorite solutions, their danger to health and what the National Food Crime Unit (NFCU) are doing to prevent them being sold and or consumed.
Explains the dangers surrounding mycotoxins and the food safety regulations in place in the UK concerning them.
The way pigs must be tested for trichinella before entering the food chain.
What bisphenol A (BPA) is and the research and evidence that supports our understanding of BPA.
The dangers of DNP and the National Food Crime Unit's role in reducing the health risk to the public.
Different food additives and advice on regulations and the safety of additives in food.
About norovirus and how to reduce the risk of spreading the virus.
How we assess and regulate levels of radioactivity in food.
Consuming lead is harmful, health experts advise to minimise lead consumption as much as possible. Anyone who eats lead-shot game should be aware of the risks posed by consuming large amounts of lead, especially children and pregnant women.
How to make sure the food you take on a picnic stays fresh and safe to eat.
What Hepatitis E is, the ways it can spread and advice on how to avoid it when cooking pork.
Antimicrobial resistance and the steps to take to prevent the spread of resistant microorganisms.