Chief Executive Emily Miles reflects on the learnings from this year's Allergy Symposium and how discussions around precautionary allergen labelling and a potential Food Allergy Safety Scheme connect with the FSA's commitment to food hypersensitive consumers.
As part of our Here to Help series of case studies, an interview with Strad, owner of Chris's Fish 'n' Chips, Barwell, on adapting their business to home delivery during COVID-19 and meeting customer demand.
Rick Mumford considers what a recently published report assessing how food poisoning is estimated in different countries can tell us about comparing international food standards.
Our Chief Scientific Adviser reflects on our commitment to independent scientific advice.
A collection of food safety tips to stay safe and avoid food poisoning while camping.
Professor Guy Poppy reflects on his time as Chief Scientific Adviser (CSA) to the Food Standards Agency (FSA).
We explore how Our Ways of Working allow the FSA to be flexible and let staff be the best they can be, no matter where they work.
The blog is launched with a history of the FSA and our mission to make sure everybody can trust the food they eat.