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 Great Britain 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.
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.
Qualitative assessment of the risk of SARS-CoV-2 to human health through food exposures to deer in the UK: Acknowledgements
The 12-month survey, running from February 2014 to February 2015, looked at the prevalence and levels of campylobacter contamination on fresh whole chilled chickens and their packaging.
What consumers need to know about glycerol and slush ice drinks.
What you can do to reduce the risk of becoming ill from Clostridium perfringens
What you can do to reduce the risk of becoming ill due to Clostridium botulinum.
What you can do to reduce the risk of becoming ill due to Hepatitis A
The aim of the risk assessment is to establish whether there is a risk to health from the consumption of fish caught from Lough Neagh, Northern Ireland, which has been affected by a cyanobacteria bloom.
This risk assessment is presented in a qualitative form with the scales for the frequency of occurrence, severity of foodborne risks, and the level of associated uncertainty described in a multidimensional risk assessment framework.
Executive Summary: What is the risk from microcystins in the edible flesh of fish caught from Lough Neagh?
Exposure assessments for eel, roach, pollan, perch, and bream