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What you can do to reduce the risk of becoming ill from Clostridium perfringens
Areas of research interest (ARIs) give details about our research priorities.
How we assess live bivalve mollusc (shellfish) production and relaying areas.
Guidance on labelling, contaminants and what to look out for when importing products which come from animals.
What consumers need to know about food supplements containing caffeine.
Polycyclic aromatic hydrocarbons (PAHs) are a group of contaminants produced by burning of carbon-based materials.
Supplementary guidance to applicants for the assessment of cell cultivated products in food: identity, production and microbiology.
PARNUTs application requirements.
Pesticides are chemical or biological substances that are used to kill or control pests during the cultivation and storage of crops. We have oversight of pesticides and food safety in England, Wales and Northern Ireland.
Guidance on how the FSA enforces wine regulations in England, Wales and Northern Ireland.
Guidance on safely importing fishery products or bivalve molluscs into Great Britain, controls at point of entry and information on identification marking.
Food additives authorisation requirements and what you need to submit as part of your application.
The National Food Crime Unit (NFCU) is a law enforcement capability within the Food Standards Agency.
Antimicrobial resistance and the steps to take to prevent the spread of resistant microorganisms.
Advice on safe levels of arsenic in rice and rice milk.
The list of CBD food products on sale in England and Wales which have a credible application for authorisation with the FSA. We are advising that products not on the list should be removed from sale.
How to detect and monitor chemical contaminants and guidance on the relevant limits.
What bisphenol A (BPA) is and the research and evidence that supports our understanding of BPA.
Find the activity codes needed to apply for a full or temporary Certificate of Competence (CoC) from the Food Standards Agency (FSA).
This guidance sets out the hygiene controls and regulations that those producing poultry for consumption in the UK must adhere to.
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