Importing fruit and vegetables
Guidance on what a higher risk product is, labelling, packaging, chemical safety and controls on plant health.
Canllawiau busnes
Persistent organic pollutants
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.
Acrylamide legislation
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.
Importing High-Risk Food and Feed of Non-Animal Origin (HRFNAO) into Great Britain
Defining what a high-risk product is, guidance on aflatoxin levels in imported food, current Great Britain restrictions and guidance for importing certain products from defined countries.
Pesticides in food
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.
Mycotoxins
Explains the dangers surrounding mycotoxins and the food safety regulations in place in the UK concerning them.
Testing for trichinella in pigs
The way pigs must be tested for trichinella before entering the food chain.
Canllawiau defnyddiwr
Clostridium perfringens
What you can do to reduce the risk of becoming ill from Clostridium perfringens
Botulism (Clostridium botulinum)
What you can do to reduce the risk of becoming ill due to Clostridium botulinum.
Hepatitis A
What you can do to reduce the risk of becoming ill due to Hepatitis A
Raw pet food
Advice on safe handling and storage of raw pet food at home.
Food additives
Different food additives and advice on regulations and the safety of additives in food.
Norovirus
What you can do to reduce the risk of becoming ill and spreading Norovirus.
E. coli
What you can do to reduce the risk of becoming ill due to E. coli
Keeping food safe on a picnic
How to make sure the food you take on a picnic stays fresh and safe to eat.
Radioactivity in food
How we assess and regulate levels of radioactivity in food.
Hepatitis E
What you can do to reduce the risk of becoming ill due to Hepatitis E
Arsenic in rice
Advice on safe levels of arsenic in rice and rice milk.
Acrylamide
Information on the risks of acrylamide and how you can reduce the chances of being harmed by it.
Food safety after a flood - consumer advice
How to prepare your food safely in the event of a flood in the home as a consumer or have home-grown fruit and vegetables.
Campylobacter
What you can do to reduce the risk of becoming ill due to Campylobacter
Salmonella
What you can do to reduce the risk of becoming ill due to Salmonella
Antimicrobial resistance (AMR)
Antimicrobial resistance and the steps to take to prevent the spread of resistant microorganisms.