Homepage | Food Standards Agency
When you start a new food business, or take over an existing business, you must register with your local authority. You should do this at least 28 days before you start trading. We have more information on how to register a food business, including who needs to register, taking over an existing food business, and how to update your business ...
Eat at least 5 portions of a variety of fruit and vegetables every day. Base meals on potatoes, bread, rice, pasta or other starchy carbohydrates; choosing wholegrain versions where possible. Have some dairy or dairy alternatives (such as soya …
How to chill, freeze and defrost food safely
Here's our top tips on freezing your food safely: your freezer should be around -18°C. follow any freezing or defrosting instructions on the label. you can freeze food right up until midnight on the 'use by' date printed on the label. leftovers and homemade goods should be frozen as soon as possible. cool any warm dishes before putting them in ...
Allergen guidance for food businesses | Food Standards Agency
Food business operators in the retail and catering sector are required to provide allergen information and follow labelling rules as set out in food law. This means that food business operators must: handle and manage food allergens effectively in food preparation. Food businesses must make sure that staff receive training on allergens.
Food allergy and intolerance | Food Standards Agency
The 14 regulated Allergens. In the UK, food businesses must inform you under food law if they use any of the 14 regulated allergens as ingredients in the food and drink they provide. Food law identifies the following 14 allergens as the most potent and prevalent: celery. cereals containing gluten (such as wheat, rye, barley and oats)
Why avoiding cross-contamination is important - Food Standards …
Cross-contamination. Cross-contamination is what happens when bacteria or other microorganisms are unintentionally transferred from one object to another. The most common example is the transfer of bacteria between raw and cooked food. This is thought to be the cause of most foodborne infections.
Why is cleaning important | Food Standards Agency
Why is cleaning important. Cleaning removes harmful bacteria, viruses and parasites which may be present on food in food preparation areas. See all updates. View as PDF. Print this page. By cleaning with warm, soapy water or by using disinfectant cleaning products you lower the chances of getting ill. You should regularly clean your:
Allergen information and labelling for consumers
Non-prepacked (loose) food and allergen labelling. Food businesses such as a bakery, butcher, or delicatessen, must provide you with allergen information for any loose item you buy that contains any of the 14 allergens. Allergen information can be provided in either written, or verbal form. If providing this information verbally, the food ...
The Eatwell Guide and Resources | Food Standards Agency
The Eatwell Guide divides the foods and drinks we consume into five main groups. Try to choose different foods from each of the food groups to help you get a wide range of nutrients that your body needs to stay healthy and work properly. These food groups include: fruit and vegetables. potatoes, bread, rice, pasta and other starchy carbohydrates.
Home food fact checker - Food Standards Agency
Home food fact checker. Knowing how to store, cook and reheat food at home helps improve food safety and reduce food waste. This page has advice on some common household food safety questions like the sniff test and the egg float test. Here we answer some of the most common food safety questions we get asked about different types of food.