Food hygiene | Food Standards Agency
WEBFood hygiene guidance. E. coli cross-contamination guidance. Vacuum packaging. Freezing fish and fishery products. Bulk freezing of ambient and chilled foods. Less than thoroughly cooked beef burgers. Industry guides.
14 allergens - Food Standards Agency
WEBLearn about the 14 allergens that must be declared on food labels and menus, and how to avoid cross-contamination. Food Standards Agency provides guidance and advice for consumers and businesses.
Best before and use-by dates | Food Standards Agency
WEBThis is the most important date to remember. Never eat food after the use-by date, even if it looks and smells ok, as it could make you very ill. You can eat food until midnight on the use-by date shown on a product, but not after, unless the food has been cooked or frozen. You will see use-by dates on food that goes off quickly, such as meat ...
Chilling food correctly in your business
WEBMake sure that you: follow storage instructions. put food that needs to be chilled in the fridge straight away. cool cooked food as quickly as possible and then put it in the fridge. keep chilled food out of the fridge for the shortest time possible during preparation. check regularly that your fridge and display units are cold enough.
Salmonella - Food Standards Agency
WEBSalmonella infection (salmonellosis) is a common bacterial disease that affects the intestinal tract. Salmonella bacteria typically live in animal and human intestines and are shed through faeces. Humans become infected most frequently through contaminated water or food. Salmonellas are a group of common bacteria that cause food poisoning.
WEBCheck the centre of dishes such as shepherd’s pie or lasagne. Circle the types of food you use this check for and add any others. Types of food: stew, curry, soup, gravy, pasta dishes, fish, rice, pies and pasties, fish fingers, pizzas, stir fries. Check that pieces of chicken are very hot (steaming) in the middle.
Food safety inspections and enforcement
WEBDec 5, 2018 · Authorised officers will offer help and advice on food safety. They can take action if they find that your standards of food hygiene are not good enough. In serious cases, action might include closing the premises or prosecution. The Food safety checklist covers the key things you will be inspected on and will help you prepare for a food safety ...
Personal hygiene - Food Standards Agency
WEBDec 5, 2018 · To keep food safe, every person working in a food-handling area must maintain a high level of personal hygiene. They must wear clothing that is: suitable. clean. protective. When preparing or handling food they should: keep hair tied back and wear a suitable head covering, e.g. hat or hair net.
Managing food safety - Food Standards Agency
WEBHACCP is a system that helps you identify potential food hazards and introduce procedures to make sure those hazards are removed or reduced to an acceptable level. These procedures will help you produce and sell food that is safe to eat, providing you: keep up-to-date documents and records relating to your procedures.
WEBINTRODUCTION. This is a quick reference guide for food businesses. It complements the main guidance on Food Traceability, Withdrawals and Recalls within the UK Food Industry, which has been produced to explain the legal requirements in relation to food traceability, withdrawals and recalls. The guidance can be found at: Food Standards Agency. and.
Skip to content