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.
The UK Anaphylaxis Registry has been launched today at the British Society for Allergy and Clinical Immunology annual conference today. The registry will help us understand more about accidental allergic reactions to food. Dr Paul Turner and Ayah Wafi explain more.
FSA Chief Executive Emily Miles discusses plans for a new report on UK food standards.
Jesús Alvarez-Piñera, Head of Data, provides insight on the development of the Signal Prioritisation dashboard, a horizon scanning application that proactively identifies emerging global food safety hazards that may pose a risk to public health in the UK.
Claire Florey, Food Safety and Regulatory Affairs Manager at Greggs discusses the learnings from their preparation for the PPDS change and shares examples that might be of help to smaller businesses.
Our new Chair Susan Jebb takes over this edition of the FSA’s stakeholder update to discuss the National Food Strategy and delivering on the government’s vision for food policy.
FSA Chief Executive Emily Miles discusses an unusual food incident, her recent speech to the Chartered Institute for Environmental Health (CIEH) and welcomes the FSA’s new Chair.
Professor Peter Gregory explains the FSA’s new scientific framework for assessing third party evidence and how it will be used.
FSA Chief Executive Emily Miles discusses World Food Safety Day, gives an update on the FSA’s regulatory reform programme, and reflects on the latest consumer insight.
Rebecca Sudworth, Director of Policy, reflects on the work we’ve been doing to help shellfish businesses adjust to the new relationship with the EU. She explains some changes that have been made to our approach for classifying shellfish harvesting areas and what this means for businesses and consumers.
With the publication of Assessment Comparing Meat Production Processes In Selected Countries, Rick Mumford, considers what the report tells us about international meat production methods and food standards.
Recent Comments