The classification of a production area determines the treatment required before Live Bivalve Molluscs (shellfish) may be marketed for human consumption. Shellfish production and relay areas are ...

Bydd y rhaglen blwch tywod, a ariennir gan Gronfa Blwch Tywod Bioleg Beirianegol yr Adran Gwyddoniaeth, Arloesi a Thechnoleg, yn sicrhau bod cynhyrchion a wneir drwy feithrin celloedd (CCPs) yn ddioge ...

The sandbox programme, funded by the Department of Science, Innovation and Technology’s Engineering Biology Sandbox Fund, will make sure Cell-Cultivated Products (CCPs) are safe for consumers before ...

The Food Standards Agency (FSA) works to protect public health and consumers’ wider interests in relation to food in England, Wales and Northern Ireland. Our work protects people’s health, reduces the ...

13. Around 6% of the UK adult population have a food allergy; this figure does not include those with food intolerances. In addition, it is estimated that 1 in 100 people have coeliac disease, a ...

The guidance aims to support food businesses when providing information on the 14 food allergens to their customers, whilst helping to keep consumers safe. It applies to food businesses providing ...

Food businesses must tell consumers if they use any of the 14 regulated allergens in the food they provide. If you sell non-prepacked or loose foods, such as a meal in a restaurant or loose brownies ...

Mae’r Asiantaeth Safonau Bwyd (ASB) wedi cyhoeddi canllawiau arferion gorau i’r diwydiant ar ddarparu gwybodaeth am alergenau i ddefnyddwyr â gorsensitifrwydd i fwyd. Y bwriad yw annog y diwydiant i d ...

This publication sets out best practice guidance for food businesses providing non-prepacked foods, on how they can provide mandatory allergen information to consumers. The guidance is intended to ...

You and your staff have an important role in protecting people with food allergies. How you respond matters. Speak up for allergies. There are specific allergen labelling and information requirements ...

Food business operators must make sure that staff receive training on managing allergens effectively. Your staff should: know the procedures when asked to provide allergen information be trained to ...