Food allergy and intolerance | Food Standards Agency
WEBThe 14 regulated Allergens. In the UK, food businesses must inform you under food law if they use any of the 14 regulated allergens as ingredients in the food and drink they provide. Food law identifies the following 14 allergens as the most potent and prevalent: celery. cereals containing gluten (such as wheat, rye, barley and oats)
Homepage | Food Standards Agency
WEBFood allergy and intolerance training. Food business operators must make sure that staff receive training on managing allergens effectively. We have free online food safety courses available to help you and your business comply with food hygiene and food standards. Food Standards Agency makes sure food is safe and what it says it is.
Why avoiding cross-contamination is important
WEBCross-contamination. Cross-contamination is what happens when bacteria or other microorganisms are unintentionally transferred from one object to another. The most common example is the transfer of bacteria between raw and cooked food. This is thought to be the cause of most foodborne infections.
How to chill, freeze and defrost food safely
WEBHere's our top tips on freezing your food safely: your freezer should be around -18°C. follow any freezing or defrosting instructions on the label. you can freeze food right up until midnight on the 'use by' date printed on the label. leftovers and homemade goods should be frozen as soon as possible. cool any warm dishes before putting them in ...
Food hygiene | Food Standards Agency
WEBFood hygiene guidance. E. coli cross-contamination guidance. Vacuum packaging. Freezing fish and fishery products. Bulk freezing of ambient and chilled foods. Less than thoroughly cooked beef burgers. Industry guides.
Home food fact checker - Food Standards Agency
WEBHome food fact checker. Knowing how to store, cook and reheat food at home helps improve food safety and reduce food waste. This page has advice on some common household food safety questions like the sniff test and the egg float test. Here we answer some of the most common food safety questions we get asked about different types of food.
Food Hygiene Rating Scheme - Food Standards Agency
WEBThe scheme gives businesses a rating from 5 to 0 which is displayed at their premises and online so you can make more informed choices about where to buy and eat food. 5 – hygiene standards are very good. 4 – hygiene standards are good. 3 – hygiene standards are generally satisfactory. 2 – some improvement is necessary.
Storing and freezing food safely | Food Standards Agency
WEBThis stops objects, bacteria and chemicals getting in the food. Follow packet instructions on how to store a food, such as in a fridge or freezer. Ensure your fridges and freezers are set to the recommended temperatures. Fridges and chilled display equipment should be set at 8˚C or below as a legal requirement. A freezer should be -18°C.
Cooking your food - Food Standards Agency
WEBCooking temperatures and times. To ensure that food is fully cooked, the middle of the food should reach a temperature of 70°C for 2 minutes or the following temperature-time combinations: 60°C for 45 minutes. 65°C for 10 minutes. 70°C for 2 minutes.
WEBCheck the centre of dishes such as shepherd’s pie or lasagne. Circle the types of food you use this check for and add any others. Types of food: stew, curry, soup, gravy, pasta dishes, fish, rice, pies and pasties, fish fingers, pizzas, stir fries. Check that pieces of chicken are very hot (steaming) in the middle.