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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.
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 ...
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.
Allergen guidance for food businesses | Food Standards Agency
WEBFood business operators in the retail and catering sector are required to provide allergen information and follow labelling rules as set out in food law. This means that food business operators must: handle and manage food allergens effectively in food preparation. Food businesses must make sure that staff receive training on allergens.
WEBEat at least 5 portions of a variety of fruit and vegetables every day. Base meals on potatoes, bread, rice, pasta or other starchy carbohydrates; choosing wholegrain versions where possible. Have some dairy or dairy alternatives (such as soya drinks); choosing lower fat and lower sugar options.
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.
The Eatwell Guide and Resources | Food Standards Agency
WEBThe Eatwell Guide divides the foods and drinks we consume into five main groups. Try to choose different foods from each of the food groups to help you get a wide range of nutrients that your body needs to stay healthy and work properly. These food groups include: fruit and vegetables. potatoes, bread, rice, pasta and other starchy carbohydrates.
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.
Best before and use-by dates | Food Standards Agency
WEBThis is the most important date to remember. Never eat food after the use-by date, even if it looks and smells ok, as it could make you very ill. You can eat food until midnight on the use-by date shown on a product, but not after, unless the food has been cooked or frozen. You will see use-by dates on food that goes off quickly, such as meat ...
WEB8 of those Guidance Notes). 9. Food hygiene requirements for businesses are made under powers given by the Food Safety Act 1990 and the European Communities Act 1972 rather than in the Act itself. These are dealt with separately under food law and are covered by the Food Hygiene Regulations 20062 (as amended).
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