The UK Food Standards Agency (FSA) is seeking stakeholder input on official advice for the proper use of precautionary allergen labels (PALs), which suggests that food businesses specify which of the 14 major allergens to which a PAL refers.
The UK Food Standards Agency recently highlighted the Pathogen Surveillance in Agriculture, Food and Environment (PATH-SAFE) program, which aims to develop a national surveillance network that uses whole genome sequencing (WGS) to improve the monitoring of foodborne pathogens and antimicrobial resistance (AMR).
The UK Food Standards Agency (FSA) published the results of a survey it conducted to ascertain the views of food business operators (FBOs) in the dairy, meat, and wine sectors.
In 2021–2022, the UK Food Standards Agency (FSA) focused on recovering from the COVID-19 pandemic, adapting to Britain’s exit from the EU, and working to ensure the safety of the UK’s food supply, according to a recently released annual report.
The UK Food Standards Agency (FSA) is seeking stakeholder input on changes to a framework that would increase the frequency of primary production official control inspections for less compliant dairy establishments in England and Wales.
The Food Standards Agency of the UK (FSA) is making changes to its work plan for 2022–2023 due to unforeseen demands, but will continue critical activities to ensure the safety of the UK food supply, despite the decision to slow or stop some areas of work.
UKHospitality, in partnership with the Food Standards Agency (FSA) and Food Standards Scotland (FSS), has launched an updated version of its industry-recognized hygiene standards guide for caterers.
To deal with the impacts on supply caused by the recent bird flu outbreak, the UK Food Standards Agency (FSA) is temporarily allowing for the sale of certain poultry products that have been previously frozen and defrosted.
After conducting new research on the survival of the COVID-19 virus on food and food packaging, the UK Food Standards Agency (FSA) has determined that, while the likelihood of catching the virus from food varies by surface type, the risk is “very low” overall.
The UK Food Standards Agency (FSA) commissioned an independent review of the national food control systems of Australia, Canada, New Zealand, and the U.S., which has revealed significant differences in how each country regulates food safety.
