Food Safety

What are the FSA plans for meat inspections?

FSA reveals strong support for meat inspector changes

By Michelle Perrett

The Food Standards Agency (FSA) has revealed that there is strong support for its proposed changes to the way that it plans to modernise the way inspectors carry out ‘official controls’ in meat plants.

The webinar will cover areas including managing audits efficiently and HACCP planning

Food Manufacture webinar

Food Safety Briefing: Weak Links in The Chain 6 October

By Rod Addy

Food Manufacture is running its usual free annual Food Safety Briefing on 6 October online from 3pm to 4.30pm, featuring experts tackling topics ranging from allergens to ensuring robust HACCP plans and audits.

Recalls can be prevented by safeguarding against 'never events' in the factory

Preventing recalls by avoiding ‘never events’

By James Ridler

Up to half of all food and drink recalls could be prevented by avoiding ‘never events’, easily preventable packaging and labelling mistakes that trigger an allergen related recall, management consultancy RQA has claimed.

Food and beverage manufacturers will soon be able to access PureCircle’s stevia ingredients from bioconversion

Stevia range from PureCircle wins EFSA approval

By Rod Addy

PureCircle has secured a positive safety opinion from the European Food Safety Authority (EFSA) for its Reb M, Reb D and Reb AM stevia ingredients produced through bioconversion of stevia leaf extracts.

The project aims to track how pathogens and AMR spread by analysing food, environment and health factors

£19.2m food safety project to track foodborne pathogens

By Rod Addy

Food safety across the food chain just got a boost as the Government announced £19.2m funding for a three-year surveillance project tracking UK foodborne pathogens and antimicrobial resistant (AMR) microbes.

A total of 36% of consumers surveyed said they checked food labelling for allergens or ingredients exacerbating intolerances

Allergen information needs more work, says GS1 UK

By Rod Addy

Food allergy-stricken Brits need more transparent information about allergens in foods, with one in six unable to identify any in common food groups and 62% too embarrassed to ask about ingredients when eating out.

Kendall: 'Since 2006, a limit of 500 parts per billion has been applied to illegal dyes in food ingredients'

Food safety opinion

Illegal dyes in the food industry: colouring our judgment

By Kendall Baker

Use of illegal dyes in foodstuffs persists despite the danger to health they pose, driven by their cheaper cost. Kendall Baker, scientific lead at food testing company Food Forensics takes a close look.

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