We hear from current members of our Scientific Advisory Committees (SACs) to find out about their roles, and to hear about their experience of being a SAC member.
One of the Food Standards Agency's ongoing commitments to food safety is surveillance. As part of this, we actively monitor the levels of infectious intestinal disease (IID) in the UK.
While we regularly review the number of confirmed IID cases, not all cases that occur in the UK population will be recorded by public health systems.
We have launched an open call for evidence on the Comprehensive and Progressive Agreement for Trans-Pacific Partnership (CPTPP). Our Chair, Prof. Susan Jebb shares how you can have your say.
Earlier this month Collin Willson, Animal Welfare Veterinary Lead for the FSA in Wales, won the Impact Award from the Royal College of Veterinary Surgeons. It recognises his long and impactful career in veterinary public health and food safety.
In October 2021, following the tragic death of Natasha Ednan-Laperouse, we introduced a new allergen labelling law, also known as Natasha’s Law. Deputy Director of Food Policy, Natasha Smith, has written about the impact of the law and our next steps in relation to food hypersensitivity.
Emily Miles, Chief Executive of the Food Standards Agency, shares our new 3-year corporate plan. This sets out how we will turn the ambitions of our strategy into concrete actions.
Emily Miles, the Food Standards Agency Chief Executive, shares the latest news on our work with regulated products for the British market, and how this supports innovation and economic growth.
FSA Director of Strategy and Regulatory Compliance Katie Pettifer explains how the FSA is continuing to support local authorities through challenging times.
We spoke to Lucy, a Food Safety Officer from Bath and North East Somerset Council to find out what food businesses can expect from a local authority inspection.
We spoke to Lewis, founder of LJ Hugs, a Cajun Street food business operating in Bath and Bristol for our Here to Help series.
We spoke to David from The Clucking Pig about his experience of running a food business and how he ensures his business is keeping consumers safe. This blog is part of our Here to Help series.
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