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.
The UK Food Standards Agency (FSA) has partnered with the Biotechnology and Biological Research Council (BBSRC) and the Quadram Institute to create the UK Food Safety Network, a collaborative space for food safety research, training, and innovation.
A recent project report published by the UK Food Standards Agency reflects the potential of advanced technologies and data analytics—such as artificial intelligence (AI) and imaging methods—for improving meat inspection processes.
The UK Food Standards Agency (FSA) recently published a new modeling framework to quantify consumers’ risk of antimicrobial resistance (AMR) exposure from food products, using chicken and lettuce value chains as case studies.
The Food Standards Agency (FSA) has reviewed Regulation 2019/1793: Controls Applied to Imported Food and Food Safety, and has proposed amendments to the legislation for the first time since the UK’s exit from the EU.
The Food Standards Agency has commissioned Campden BRI to conduct an assessment of how the regulation of novel food and genetically modified foods in non-EU countries differs from the current requirements in the UK.
