Reflections on the Global Food Safety Incidents and Emergency Response (GFSIER) Conference 2021 and its significance for international collaboration, by Head of Incidents and Resilience, Philip Randles.
As part of our 'Here to help' series of case studies, an interview with Rosea Poynter, owner of The Bakehouse, Nottingham, on turning their café into a bakery during COVID-19 and staying true to their passion for bread.
An introduction to our Scientific Advisory Committees and the role they play in making sure our advice and decisions are evidence-based and driven by science.
As part of our Here to Help series of case studies, an interview with Thomas, mussel farmer and owner of The Mussel Pod. Thomas shares how his business has adapted during COVID-19 and how they have prepared for the next 6 months.
How has COVID-19 impacted consumer food habits? Head of Social Science Michelle Patel reflects on our latest horizon scanning report.
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.