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 …
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.
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)
Food Standards 14Allergens Agency. 14. ards Agencyfood.gov.ukAllergensFood businesses must provide information about the allergenic ingredients used. in any food they sell or provide.There are 14 major allergens which need to be mentioned (either on a label or through provided information such as menus) when they.
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.
Check 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.
How food hygiene ratings work | Food Standards Agency
The hygiene standards found at the time of inspection are rated on a scale. Your business will get a rating from 5 to 0: 5 – hygiene standards are very good. 4 – hygiene standards are good. 3 – hygiene standards are generally satisfactory. 2 – some improvement is necessary. 1 – major improvement is necessary. 0 – urgent improvement ...
Storing and freezing food safely | Food Standards Agency
This stops objects, bacteria and chemicals getting in the food. Follow packet instructions on how to store a food, such as in a fridge or freezer. Ensure your fridges and freezers are set to the recommended temperatures. Fridges and chilled display equipment should be set at 8˚C or below as a legal requirement. A freezer should be -18°C.