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Feed additive authorisation guidance and what you need to submit as part of a feed additive application.
Plant toxins can appear in food crops, to ensure we keep food safe there is legislation and guidance in place on plant toxins. We also provide further guidance on cyanide in raw apricot kernels and opium alkaloids in poppy s…
Advice on safe handling and storage of raw pet food at home.
The Food Standards Agency in Northern Ireland, in partnership with the College of Agriculture, Food and Rural Enterprise, have created guidance to help businesses produce healthier ice cream and gelato.
Guidance if you are intending to slaughter animals for human consumption or as food for other animals.
Information about genetically modified (GM) foods and how we assess the safety and labelling requirements of these products.
Guidance on allergens for caterers in schools, hospitals and care homes.
Information on the risks of acrylamide and how you can reduce the chances of being harmed by it.
Guidance for businesses on bulk freezing food products originally intended to be supplied and sold as ambient or chilled products.
How to make sure the food you take on a picnic stays fresh and safe to eat.
We maintain regular checks on slaughterhouses in the UK, to ensure that they comply with animal welfare regulations.
How to comply with food regulations that aim to reduce contamination of meat and maintain safety for consumers.
Guidance for businesses on cell-cultivated products and the authorisation process.
Sources of radioactivity in the environment and how levels of radioactivity are monitored and assessed.
Details of feed and food official laboratories (OLs) in Great Britain (GB) and Northern Ireland (NI) that are designated to undertake sample analysis work.
Joint advice from the FSA and FSS on the UK-India Free Trade Agreement (FTA).
Food contact materials authorisation requirements and what you need to submit as part of your application.
Food allergy and intolerance advice for consumers
Understanding how different nutrients affect the body, how much of them you should consume and what food sources they come from are all important factors in having a healthy, balanced diet.
What you can do to reduce the risk of becoming ill due to Clostridium botulinum.
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