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WEBFood allergy and intolerance training. Food business operators must make sure that staff receive training on managing allergens effectively. We have free online food safety courses available to help you and your business comply with food hygiene and food standards. Food Standards Agency makes sure food is safe and what it says it is.
Food allergy and intolerance | Food Standards Agency
WEBThe 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)
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.
Hazard Analysis and Critical Control Point (HACCP)
WEBHACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles. HACCP involves: looking closely at what you do in your business, what could go wrong and what risks there are to food safety. identifying any critical control points the areas a business needs to focus on to ensure those risks ...
Online food safety training | Food Standards Agency
WEBMay 28, 2020 · 6 April 2023 Added extra copy and links on labelling to 'Food labelling, traceability, and vacuum packing courses' section; 31 March 2023 Changed related article at bottom; 31 March 2023 Removal of Food labelling training, Traceability training for enforcement officers, and Vacuum packing training for enforcement officers, and a new section at the bottom explaining the rationale.
Check the label | Food Standards Agency
WEBThe traffic light label is colour coded and shows that green is low in a particular nutrient, amber means medium and red is high in a nutrient. Red means the product is high in a nutrient and you should try to cut down, eat less often or eat smaller amounts. Amber means medium. If a food contains mostly amber, you can eat it most of the time.
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.
The Eatwell Guide and Resources | Food Standards Agency
WEBThe 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.
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.
Allergen guidance for food businesses | Food Standards Agency
WEBFood 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.
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