Meat inspection charges will be discussed at the next FSA Board meeting after engagement with the industry.
From a snowy launch in Bluewater Shopping Centre to being mentioned on Coronation Street, here's the highlights of the first 10 years of the Food Hygiene Rating Scheme from Catriona Stewart, Head of Compliance and Standards Unit.
Our Science Advisory Committees members are appointed from a wide range of disciplines and include specialist academics, experienced practitioners and consumer representatives. We're currently looking for new members. Apply now.
Following on from our Understanding Food in a Digital World event, Michelle Patel, Head of Social Science, reflects on the day's findings and discusses digital innovation and emerging food trends.
A look at how to get involved with our upcoming major study of infectious intestinal disease in the UK.
As the FSA marks 20 years since its foundation, Steve Wearne, who has been with the agency since its inception, reflects on his highlights and milestones from that time which have shaped the food space.
In our latest Food for Thought seminar, Professor Johnathon Napier shares his research in plant biotechnology and the potential impacts of genetically modified Omega 3 long chain polyunsaturated fatty acids (omega-3 LC-PUFAs) and omega 3 fish oils.
Sushma Acharya reflects on the evolving place of Black History Month in modern society, and what she will take from the celebrations at the FSA this October.
The Food Standards Agency remains cautious and alert to current and future challenges in the food supply chain. Head of the National Food Crime Unit, Darren Davies, shares the work of the unit and the implications of the recent Food Crime Strategic Assessment.
In our latest Food for Thought seminar, Dr Edward Haynes (Fera) and Dr Erin Lewis (Food Standards Agency) explore the impact of Antimicrobial Resistance (AMR) in the agrifood chain.
We meet the Knowledge Providers, a network of colleges and universities in Northern Ireland who have been using their expertise and resources to support food businesses during COVID-19.