Homepage | Food Standards Agency
Food 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 …
How to chill, freeze and defrost food safely
Here are our top recommendations on chilling and freezing your food safely: your fridge should be between 0 and 5°C and your freezer should be around -18°C. keep chilled food out of the fridge for the shortest time possible during preparation (a maximum of four hours) eat leftovers within two days or freeze if you think this won’t be possible.
Eat 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 …
Food allergy and intolerance | Food Standards Agency
The 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)
Food hygiene | Food Standards Agency
Food 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.
Getting ready to start your food business
Guidance on how to register your food business with your local authority. When you start a new food business, or take over an existing business, you must register with your local authority. You should do this at least 28 days before you start trading. Registration of your food business is free and can’t be refused.
Food Standards 14Allergens Agency. 14. ards Agencyfood.gov.ukAllergensFood businesses must provide information about the allergenic ingredients used. in any food they sell or provide.There are 14 major allergens which need to be mentioned (either on a label or through provided information such as menus) when they.
Cooking your food - Food Standards Agency
Cooking 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.
The Eatwell Guide and Resources | Food Standards Agency
The 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.
Online food safety training | Food Standards Agency
May 28, 2020 · 6 April 2023 Added extra copy and links on labelling to 'Food labelling, traceability, and vacuum packing courses' section; 31 March 2023 Changed related article at bottom; 31 March 2023 Removal of Food labelling training, Traceability training for enforcement officers, and Vacuum packing training for enforcement officers, and a …