Cymraeg Today, we published wave 4 of the small and micro FBO (food business operator) tracking survey. The survey takes place every other year and tracks small and micro FBOs' views on a variety of topics, including trust in the …
Cymraeg On Friday 18 October 2024 we published updated guidance for consumers. This supersedes the information on this blog. You may have seen recent coverage or information regarding mustard ingredients contaminated with peanuts. The FSA are advising people who have …
Cymraeg The FSA Board met on Wednesday 18 September 2024 to discuss a range of issues including FSA science, animal welfare, allergen labelling, and proposals for a phased approach towards a new form of food hygiene regulation for large, national …
Cymraeg The food system has undergone dramatic changes in recent years. New technology, changing consumer habits, and global events like the pandemic have all impacted the way the food industry does business. At the FSA we need to ensure the …
Thanks to the use of patient- and practice-facing technology, this study has succeeded in achieving large scale, rapid population level recruitment into research about diarrhoeal illness and possible food poisoning in the community.
Through our Call to Evidence, we want to hear from the meat industry, but we would also like to hear from any other groups or individuals who have a view on food safety, animal welfare, or consumer rights.
This is my first message to you as Interim Chief Executive of the FSA and I would like to take the opportunity to introduce myself to those of you who don’t know me from my previous role as the FSA’s Director of Strategy and Regulatory Compliance.
COVID-19 changed many of our eating habits and behaviours. It also provided a unique opportunity for us to study how restrictions influenced the transmission of Infectious Intestinal Disease (IID).
We hear from current members of our Science Advisory Committees (SACs) to find out about their roles, and to hear about their experience of being a SAC member.
Helping people with a food hypersensitivity to make more informed eating choices is a key part of our work.
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