Cymraeg Today we are hosting leaders and experts from across the food system to listen to their views on how food regulation could evolve so that it works for consumers and businesses in the future. Views gathered today will build …
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 …
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.
At the end of February, the Pathogen Surveillance in Agriculture Food and Environment (PATH-SAFE) team hosted a two-day conference to facilitate knowledge exchange within the biosurveillance community, by showcasing the innovative work that has been undertaken within the PATH-SAFE programme, and other related biosurveillance programmes.
Alongside Food Standards Scotland (FSS), we have published their annual ‘Our Food’ report, which reviews food standards across the UK for 2022. This is the second report since the UK left the EU and is an independent and evidence-based annual assessment of food standards across all four nations.
Emily Miles, Chief Executive of the Food Standards Agency shares the latest from the Food Fraud Working Group, including a new freephone number to report food crime - 0800 028 11 80.
FSA Director of Strategy and Regulatory Compliance Katie Pettifer explains how the FSA is continuing to support local authorities through challenging times.
More than 150 delegates from across the food industry and government came together in Belfast last week for the inaugural Northern Ireland Food and Drink Conference.
The FSA has worked with three of the biggest online platforms, Just Eat, Uber Eats and Deliveroo to develop a new Food Safety Charter.
How the FSA is supporting WRAP’s Food Waste Action Week, raising awareness of the environmental consequences of wasting food and promoting activities that help to reduce the amount of food we waste.
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