Food Safety

The social science team at the Food Standards Agency (FSA) led research on young people with food allergies and intolerances to gain a deeper understanding of the challenges young people face living with their condition. The research was supported by Allergy UK and Anaphylaxis Campaign, who allowed us to contact their membership providing our targeted sample base.

A synthesis report identifying cross-cutting and emerging trends across three research projects: Efficacy of Recalls (2017), Regulating our Future (2016) and Transparency: understanding public views and priorities (2017).

The annual Radioactivity in Food and the Environment (RIFE) report 2017 shows that the level of man-made radioactivity to which people in the UK are exposed remained below the EU legal limit.

Contains resources related to developing and managing HACCP-based school food safety programs.

This report includes the background, design, and results of data collection on the occurrence of foodborne illness risk factors in the United States in restaurant settings during 2013-2014. It is a stand-alone report representing the first data collection period of the FDA’s current 10-year study on trends in the occurrence of foodborne illness risk factors, food safety behaviors/practices, and interventions in food service facilities. Data from the 2013-2014 collection will be used as a baseline to assess trends in the occurrence of risk factors during data collections, in 2017 and 2021. Additional data collections in 2015, 2019, and 2023 investigate similar retail food safety research questions in institutional food service settings and retail food stores. 

EFSA has developed a new food safety management approach that makes it simpler for small retailers to donate food.

Today the Commission has adopted a Communication, confirming its commitment to protecting citizens and the environment from hazardous chemicals. The Communication also outlines how the Commission intends to ensure that the EU approach remains the most modern and fit-for-purpose in the world.

The Food and Drug Administration (FDA, the Agency, or we) is announcing the availability of a draft guidance for industry entitled ‘‘Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption.’’ The draft guidance, when finalized, will provide FDA’s current thinking and recommendations to help covered farms comply with the final regulation entitled ‘‘Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption’’ (Produce Safety Rule), which established science-based minimum standards for the safe growing, harvesting, packing, and holding of produce grown for human consumption

The Food and Drug Administration (FDA, the Agency, or we) is announcing the availability of a draft guidance for industry entitled ‘‘Guide to Minimize Food Safety Hazards of Fresh-cut Produce.’’ The draft guidance, when finalized, will supersede a previous guidance, entitled ‘‘Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables,’’ that we issued in 2008. The draft guidance is intended to explain our current thinking on how to comply with recently modernized requirements for current good manufacturing practice (CGMP) and with new requirements for hazard analysis and risk-based preventive controls under our regulation entitled ‘‘Current Good Manufacturing Practice, Hazard Analysis, and RiskBased Preventive Controls for Human Food’’ during the production of freshcut produce.