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Food Standards Agency (FSA) Chief Scientific Advisor, Robin May, discusses the newly published ‘Consumer perceptions of genome edited food’ report, ahead of DEFRA’s announcement of next steps for the regulation of genetic technologies.
The association hopes the expansion into Brussels will enable it to provide regulatory advice in both the UK and the EU for a newly regulated industry.
The Scottish food safety authority has published the report after a 2019 survey found dangerous pathogens present in some beef mince samples.
The Food Standards Scotland (FSS) has published its strategic goals for the next five years, which it says will focus on the issues that “matter most” to the Scottish people, including plans to tackle obesity.
A new law is set to come into force in Scotland later this year which will make allergen information on certain products compulsory.
The move to extend VP/MAP shelf life will not compromise food safety, states the FSA, and will mean less meat is thrown away in the UK.
Mark Willis, Head of Contaminants and Residues Branch, FSA, outlines some FAQs around the new regulated products process following the end of the Brexit transition period.
The FSS has released Covid inspection advice and warns businesses that action will be "stronger" for those without sufficient safety measures in place.
Phil Flaherty, Head of Risk Analysis and Trade Policy Unit, FSA, offers clarity on soon to come changes related to risk analysis and UK authorisation of substances in food and feed.
Food Standards Scotland opens public consultation on its draft strategy for 2021-2026.
While most of Scotland’s food industry remains legitimate, Food Standards Scotland has noted that there are a small minority of individuals ‘willing to cut corners and take advantage of the pandemic’.
Food Standards Scotland (FSS) is highlighting the risks of lead sources on farms, after reports to its Scottish Food Crime and Incidents Unit (SFCIU) in the last three months have already surpassed the whole of the last recording year.
New Food finds out more about IFST’s COVID-19 focused advisory group in an interview with Dr Rachel Ward, Scientific Policy Director.
From fake booze to adulterated tuna; Ron McNaughton, Head of Food Standards Scotland’s Food Crime and Incidents Unit, explains how it is working with partners worldwide in the fight against food crime.
Tina Potter, Head of Incidents at the Food Standards Agency (FSA), tells New Food how food businesses in the UK should be complying to regulatory standards that not only protect the health of consumers, but can prevent cases from ever occurring.
