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COOKSAFE MANUAL
Summary. Everyone involved in the food industry is aware of the importance of good food hygiene practices and of the need to handle food in a safe, clean environment. Cook Safe helps catering businesses in Scotland understand and implement HACCP-based systems. By reading this manual and following the instructions, you will be able todevelop
COVID-19: RISK ASSESSMENT TOOL FOR FOOD BUSINESS OPERATIONS 1 COVID-19: Risk assessment tool for food business operations On 21 May 2020, The First Minister launched a route-map for easing COVID-19restrictions in
HEALTHY EATING TUTORIAL How the Healthy Eating Tutorial works. By the end of the tutorial, you’ll know what a healthy diet looks like, why it’s important, and what help is available to achieve it. There is also an optional assessment module and provided you pass you will receive a certificate. The tutorial contains 3 modules. Each module will takearound 30
FOOD LAW CODE OF PRACTICE (SCOTLAND) The Food Law Code of Practice (Scotland) has been approved by the Minister For Public Health, Sport and Wellbeing and issued to Scottish Local Authorities in accordance with section 40 (1) Food Safety Act 1990, as amended. This Code was last published in 2015 to reflect the creation of Food Standards Scotland (‘FSS’) on 1st April 2015.JOB VACANCIES
SENIOR MANAGEMENT
GUIDANCE ON PRODUCING SNAILS FOR HUMAN CONSUMPTION Guidance on producing, harvesting and importing terrestrial edible snails for human consumption . Snails for human consumption are defined in paragraph 6.2, Annex I of Regulation (EC) No. EUROPEAN GUIDE TO GOOD PRACTICE FOR SMOKED FISHES … UK Comments: Version 23.04.2018 presented to PAFF 03.05.2018 EUROPEAN GUIDE TO GOOD PRACTICE FOR SMOKED FISHES AND/OR SALTED AND/OR MARINATED 11 Formatted: Font: Eras Medium ITC, pt, Not Bold FOOD STANDARDS SCOTLANDCONSUMERSBUSINESS & INDUSTRYPUBLICATIONS & RESEARCHEDUCATION RESOURCESNEWS & ALERTS Food Standards Scotland is involved all along the food chain to make sure the food you eat is safe, and is what it says it is. We're also here to give healthy eating advice based on the best available, trusted scientific evidence. Icon_Apple. STARTING A NEW FOOD BUSINESS Business & Industry. Advice for New Businesses. Before opening, get in touch with your local authority. They will be able to help you: determine whether you need to register your food business, or apply for approval. to plan your business. organise waste and recycling collection. get appropriate training and tools. Contact your LocalAuthority.
COOKSAFE MANUAL
Summary. Everyone involved in the food industry is aware of the importance of good food hygiene practices and of the need to handle food in a safe, clean environment. Cook Safe helps catering businesses in Scotland understand and implement HACCP-based systems. By reading this manual and following the instructions, you will be able todevelop
COVID-19: RISK ASSESSMENT TOOL FOR FOOD BUSINESS OPERATIONS 1 COVID-19: Risk assessment tool for food business operations On 21 May 2020, The First Minister launched a route-map for easing COVID-19restrictions in
HEALTHY EATING TUTORIAL How the Healthy Eating Tutorial works. By the end of the tutorial, you’ll know what a healthy diet looks like, why it’s important, and what help is available to achieve it. There is also an optional assessment module and provided you pass you will receive a certificate. The tutorial contains 3 modules. Each module will takearound 30
FOOD LAW CODE OF PRACTICE (SCOTLAND) The Food Law Code of Practice (Scotland) has been approved by the Minister For Public Health, Sport and Wellbeing and issued to Scottish Local Authorities in accordance with section 40 (1) Food Safety Act 1990, as amended. This Code was last published in 2015 to reflect the creation of Food Standards Scotland (‘FSS’) on 1st April 2015.JOB VACANCIES
SENIOR MANAGEMENT
GUIDANCE ON PRODUCING SNAILS FOR HUMAN CONSUMPTION Guidance on producing, harvesting and importing terrestrial edible snails for human consumption . Snails for human consumption are defined in paragraph 6.2, Annex I of Regulation (EC) No. EUROPEAN GUIDE TO GOOD PRACTICE FOR SMOKED FISHES … UK Comments: Version 23.04.2018 presented to PAFF 03.05.2018 EUROPEAN GUIDE TO GOOD PRACTICE FOR SMOKED FISHES AND/OR SALTED AND/OR MARINATED 11 Formatted: Font: Eras Medium ITC, pt, Not Bold TACKLING SCOTTISH DIET AT HEART OF FOOD STANDARDS SCOTLAND Food Standards Scotland has today (19 May 2021) published its strategic ambitions for the next five years. It will focus on the issues that matter most to people in Scotland, including renewed emphasis on improving the Scottish diet and associated negative healthconsequences.
COVID-19: RISK ASSESSMENT TOOL FOR FOOD BUSINESS OPERATIONS 1 COVID-19: Risk assessment tool for food business operations On 21 May 2020, The First Minister launched a route-map for easing COVID-19restrictions in
SENIOR MANAGEMENT
Senior Management. FSS staff are led by a Chief Executive and Senior Management Team. Geoff Ogle – Chief Executive. Geoff Ogle was Director, Scotland for the THE FOOD (SCOTLAND) ACT 2015 The Food (Scotland) Act 2015 established FSS on 1 April 2015 as the public sector food body for Scotland. The Act was passed by the Scottish Parliament on 9 December 2014, and received Royal Assent on13 January 2015.
BUTCHERSAFE
Butcher Safe is for butchers who handle or produce both raw and ready-to-eat food. This manual places strong emphasis on the control and protection of ready-to-eat food. By reading this manual and following the instructions, you will be able to develop procedures which will fit your needs, keep food safe and comply with the law. SCOTTISH FOOD ENFORCEMENT LIAISON COMMITTEE SFELC membership includes Local Authority staff, representatives of professional groups, Food Standards Scotland, consumer groups, food industry representatives and other government departments.. The Scottish Food Enforcement Liaison Committee supports the work of FSS by providing information and expert advice in relation to food and feed law enforcement. LABEL IT! | FOOD STANDARDS SCOTLAND Label It! Learning about food labels and how to use them to make informed choices when choosing food. This activity requires food cards. Contact us to find out more about how to get food cards for your school. Icon_CardActivity. Food card activity. Icon_Stopwatch. 45-60 mins x 4 sessions. SHELLFISH SAFETY AND SANITATION Safety and harvesting. Food Standards Scotland is the Competent Authority which is responsible for undertaking Official Controls to determine the safety of marine waters used for the harvesting of live bivalve molluscs (LBMs) in Scotland. LBMs include shellfish such as mussels, oysters, clams and cockles. Regulation (EU) 2017/625 alongwith its
WHOLE GENOME SEQUENCE TYPING AND ANALYSIS OF NON-O157 … Non-O157 STEC are E. coli strains which also produce Shiga toxin, and are thought to account for around one third of STEC cases in Scotland. However, as non-O157 strains can be more difficult to detect, less is known about the severity of illness they can cause. In order to improve our understanding of the importance of non-O157 STEC, FSS GUIDANCE FOR LOCAL AUTHORITY AUTHORISED OFFICERS ON THE Local Authority guidance-Approvals Procedure Original Version Guidance for local authority authorised officers on the approval ofestablishments
FOOD STANDARDS SCOTLANDCONSUMERSBUSINESS & INDUSTRYPUBLICATIONS & RESEARCHEDUCATION RESOURCESNEWS & ALERTS Food Standards Scotland is involved all along the food chain to make sure the food you eat is safe, and is what it says it is. We're also here to give healthy eating advice based on the best available, trusted scientific evidence. Icon_Apple. STARTING A NEW FOOD BUSINESS Business & Industry. Advice for New Businesses. Before opening, get in touch with your local authority. They will be able to help you: determine whether you need to register your food business, or apply for approval. to plan your business. organise waste and recycling collection. get appropriate training and tools. Contact your LocalAuthority.
COOKSAFE MANUAL
Summary. Everyone involved in the food industry is aware of the importance of good food hygiene practices and of the need to handle food in a safe, clean environment. Cook Safe helps catering businesses in Scotland understand and implement HACCP-based systems. By reading this manual and following the instructions, you will be able todevelop
COVID-19: RISK ASSESSMENT TOOL FOR FOOD BUSINESS OPERATIONS 1 COVID-19: Risk assessment tool for food business operations On 21 May 2020, The First Minister launched a route-map for easing COVID-19restrictions in
HEALTHY EATING TUTORIAL How the Healthy Eating Tutorial works. By the end of the tutorial, you’ll know what a healthy diet looks like, why it’s important, and what help is available to achieve it. There is also an optional assessment module and provided you pass you will receive a certificate. The tutorial contains 3 modules. Each module will takearound 30
FOOD LAW CODE OF PRACTICE (SCOTLAND) The Food Law Code of Practice (Scotland) has been approved by the Minister For Public Health, Sport and Wellbeing and issued to Scottish Local Authorities in accordance with section 40 (1) Food Safety Act 1990, as amended. This Code was last published in 2015 to reflect the creation of Food Standards Scotland (‘FSS’) on 1st April 2015.JOB VACANCIES
SENIOR MANAGEMENT
GUIDANCE ON PRODUCING SNAILS FOR HUMAN CONSUMPTION Guidance on producing, harvesting and importing terrestrial edible snails for human consumption . Snails for human consumption are defined in paragraph 6.2, Annex I of Regulation (EC) No. EUROPEAN GUIDE TO GOOD PRACTICE FOR SMOKED FISHES … UK Comments: Version 23.04.2018 presented to PAFF 03.05.2018 EUROPEAN GUIDE TO GOOD PRACTICE FOR SMOKED FISHES AND/OR SALTED AND/OR MARINATED 11 Formatted: Font: Eras Medium ITC, pt, Not Bold FOOD STANDARDS SCOTLANDCONSUMERSBUSINESS & INDUSTRYPUBLICATIONS & RESEARCHEDUCATION RESOURCESNEWS & ALERTS Food Standards Scotland is involved all along the food chain to make sure the food you eat is safe, and is what it says it is. We're also here to give healthy eating advice based on the best available, trusted scientific evidence. Icon_Apple. STARTING A NEW FOOD BUSINESS Business & Industry. Advice for New Businesses. Before opening, get in touch with your local authority. They will be able to help you: determine whether you need to register your food business, or apply for approval. to plan your business. organise waste and recycling collection. get appropriate training and tools. Contact your LocalAuthority.
COOKSAFE MANUAL
Summary. Everyone involved in the food industry is aware of the importance of good food hygiene practices and of the need to handle food in a safe, clean environment. Cook Safe helps catering businesses in Scotland understand and implement HACCP-based systems. By reading this manual and following the instructions, you will be able todevelop
COVID-19: RISK ASSESSMENT TOOL FOR FOOD BUSINESS OPERATIONS 1 COVID-19: Risk assessment tool for food business operations On 21 May 2020, The First Minister launched a route-map for easing COVID-19restrictions in
HEALTHY EATING TUTORIAL How the Healthy Eating Tutorial works. By the end of the tutorial, you’ll know what a healthy diet looks like, why it’s important, and what help is available to achieve it. There is also an optional assessment module and provided you pass you will receive a certificate. The tutorial contains 3 modules. Each module will takearound 30
FOOD LAW CODE OF PRACTICE (SCOTLAND) The Food Law Code of Practice (Scotland) has been approved by the Minister For Public Health, Sport and Wellbeing and issued to Scottish Local Authorities in accordance with section 40 (1) Food Safety Act 1990, as amended. This Code was last published in 2015 to reflect the creation of Food Standards Scotland (‘FSS’) on 1st April 2015.JOB VACANCIES
SENIOR MANAGEMENT
GUIDANCE ON PRODUCING SNAILS FOR HUMAN CONSUMPTION Guidance on producing, harvesting and importing terrestrial edible snails for human consumption . Snails for human consumption are defined in paragraph 6.2, Annex I of Regulation (EC) No. EUROPEAN GUIDE TO GOOD PRACTICE FOR SMOKED FISHES … UK Comments: Version 23.04.2018 presented to PAFF 03.05.2018 EUROPEAN GUIDE TO GOOD PRACTICE FOR SMOKED FISHES AND/OR SALTED AND/OR MARINATED 11 Formatted: Font: Eras Medium ITC, pt, Not Bold TACKLING SCOTTISH DIET AT HEART OF FOOD STANDARDS SCOTLAND Food Standards Scotland has today (19 May 2021) published its strategic ambitions for the next five years. It will focus on the issues that matter most to people in Scotland, including renewed emphasis on improving the Scottish diet and associated negative healthconsequences.
COVID-19: RISK ASSESSMENT TOOL FOR FOOD BUSINESS OPERATIONS 1 COVID-19: Risk assessment tool for food business operations On 21 May 2020, The First Minister launched a route-map for easing COVID-19restrictions in
SENIOR MANAGEMENT
Senior Management. FSS staff are led by a Chief Executive and Senior Management Team. Geoff Ogle – Chief Executive. Geoff Ogle was Director, Scotland for the THE FOOD (SCOTLAND) ACT 2015 The Food (Scotland) Act 2015 established FSS on 1 April 2015 as the public sector food body for Scotland. The Act was passed by the Scottish Parliament on 9 December 2014, and received Royal Assent on13 January 2015.
BUTCHERSAFE
Butcher Safe is for butchers who handle or produce both raw and ready-to-eat food. This manual places strong emphasis on the control and protection of ready-to-eat food. By reading this manual and following the instructions, you will be able to develop procedures which will fit your needs, keep food safe and comply with the law. SCOTTISH FOOD ENFORCEMENT LIAISON COMMITTEE SFELC membership includes Local Authority staff, representatives of professional groups, Food Standards Scotland, consumer groups, food industry representatives and other government departments.. The Scottish Food Enforcement Liaison Committee supports the work of FSS by providing information and expert advice in relation to food and feed law enforcement. LABEL IT! | FOOD STANDARDS SCOTLAND Label It! Learning about food labels and how to use them to make informed choices when choosing food. This activity requires food cards. Contact us to find out more about how to get food cards for your school. Icon_CardActivity. Food card activity. Icon_Stopwatch. 45-60 mins x 4 sessions. SHELLFISH SAFETY AND SANITATION Safety and harvesting. Food Standards Scotland is the Competent Authority which is responsible for undertaking Official Controls to determine the safety of marine waters used for the harvesting of live bivalve molluscs (LBMs) in Scotland. LBMs include shellfish such as mussels, oysters, clams and cockles. Regulation (EU) 2017/625 alongwith its
WHOLE GENOME SEQUENCE TYPING AND ANALYSIS OF NON-O157 … Non-O157 STEC are E. coli strains which also produce Shiga toxin, and are thought to account for around one third of STEC cases in Scotland. However, as non-O157 strains can be more difficult to detect, less is known about the severity of illness they can cause. In order to improve our understanding of the importance of non-O157 STEC, FSS GUIDANCE FOR LOCAL AUTHORITY AUTHORISED OFFICERS ON THE Local Authority guidance-Approvals Procedure Original Version Guidance for local authority authorised officers on the approval ofestablishments
FOOD STANDARDS SCOTLANDCONSUMERSBUSINESS & INDUSTRYPUBLICATIONS & RESEARCHEDUCATION RESOURCESNEWS & ALERTS Food Standards Scotland is involved all along the food chain to make sure the food you eat is safe, and is what it says it is. We're also here to give healthy eating advice based on the best available, trusted scientific evidence. Icon_Apple. HEALTHY EATING TUTORIAL How the Healthy Eating Tutorial works. By the end of the tutorial, you’ll know what a healthy diet looks like, why it’s important, and what help is available to achieve it. There is also an optional assessment module and provided you pass you will receive a certificate. The tutorial contains 3 modules. Each module will takearound 30
COOKSAFE MANUAL
Summary. Everyone involved in the food industry is aware of the importance of good food hygiene practices and of the need to handle food in a safe, clean environment. Cook Safe helps catering businesses in Scotland understand and implement HACCP-based systems. By reading this manual and following the instructions, you will be able todevelop
BUTCHERSAFE
Butcher Safe is for butchers who handle or produce both raw and ready-to-eat food. This manual places strong emphasis on the control and protection of ready-to-eat food. By reading this manual and following the instructions, you will be able to develop procedures which will fit your needs, keep food safe and comply with the law. FOOD LAW CODE OF PRACTICE (SCOTLAND) The Food Law Code of Practice (Scotland) has been approved by the Minister For Public Health, Sport and Wellbeing and issued to Scottish Local Authorities in accordance with section 40 (1) Food Safety Act 1990, as amended. This Code was last published in 2015 to reflect the creation of Food Standards Scotland (‘FSS’) on 1st April 2015.JOB VACANCIES
SCOTTISH FOOD CRIME AND INCIDENTS UNIT Scottish Food Crime and Incidents Unit. SFCIU is the dedicated incidents, investigations and intelligence gathering arm of Food Standard Scotland. Business & Industry. Scottish Food Crime andIncidents Unit.
SCOTTISH FOOD ENFORCEMENT LIAISON COMMITTEE SFELC membership includes Local Authority staff, representatives of professional groups, Food Standards Scotland, consumer groups, food industry representatives and other government departments.. The Scottish Food Enforcement Liaison Committee supports the work of FSS by providing information and expert advice in relation to food and feed law enforcement. APPROVED ESTABLISHMENTS SCOTTISH NATIONAL PROTOCOL FSS is the public sector food body for Scotland. We ensure that information on safety, standards and nutrition is independent, consistent and evidence-based. COOKSAFE - HOUSE RULES - ALLERGEN MANAGEMENT Downloadable files. Icon_download. CookSafe - House rules - Allergen management - Guidance PDF (50KB) Icon_download. CookSafe - House rules - Allergen management - Template DOC (90KB) FOOD STANDARDS SCOTLANDCONSUMERSBUSINESS & INDUSTRYPUBLICATIONS & RESEARCHEDUCATION RESOURCESNEWS & ALERTS Food Standards Scotland is involved all along the food chain to make sure the food you eat is safe, and is what it says it is. We're also here to give healthy eating advice based on the best available, trusted scientific evidence. Icon_Apple. HEALTHY EATING TUTORIAL How the Healthy Eating Tutorial works. By the end of the tutorial, you’ll know what a healthy diet looks like, why it’s important, and what help is available to achieve it. There is also an optional assessment module and provided you pass you will receive a certificate. The tutorial contains 3 modules. Each module will takearound 30
COOKSAFE MANUAL
Summary. Everyone involved in the food industry is aware of the importance of good food hygiene practices and of the need to handle food in a safe, clean environment. Cook Safe helps catering businesses in Scotland understand and implement HACCP-based systems. By reading this manual and following the instructions, you will be able todevelop
BUTCHERSAFE
Butcher Safe is for butchers who handle or produce both raw and ready-to-eat food. This manual places strong emphasis on the control and protection of ready-to-eat food. By reading this manual and following the instructions, you will be able to develop procedures which will fit your needs, keep food safe and comply with the law. FOOD LAW CODE OF PRACTICE (SCOTLAND) The Food Law Code of Practice (Scotland) has been approved by the Minister For Public Health, Sport and Wellbeing and issued to Scottish Local Authorities in accordance with section 40 (1) Food Safety Act 1990, as amended. This Code was last published in 2015 to reflect the creation of Food Standards Scotland (‘FSS’) on 1st April 2015.JOB VACANCIES
SCOTTISH FOOD CRIME AND INCIDENTS UNIT Scottish Food Crime and Incidents Unit. SFCIU is the dedicated incidents, investigations and intelligence gathering arm of Food Standard Scotland. Business & Industry. Scottish Food Crime andIncidents Unit.
SCOTTISH FOOD ENFORCEMENT LIAISON COMMITTEE SFELC membership includes Local Authority staff, representatives of professional groups, Food Standards Scotland, consumer groups, food industry representatives and other government departments.. The Scottish Food Enforcement Liaison Committee supports the work of FSS by providing information and expert advice in relation to food and feed law enforcement. APPROVED ESTABLISHMENTS SCOTTISH NATIONAL PROTOCOL FSS is the public sector food body for Scotland. We ensure that information on safety, standards and nutrition is independent, consistent and evidence-based. COOKSAFE - HOUSE RULES - ALLERGEN MANAGEMENT Downloadable files. Icon_download. CookSafe - House rules - Allergen management - Guidance PDF (50KB) Icon_download. CookSafe - House rules - Allergen management - Template DOC (90KB) STARTING A NEW FOOD BUSINESS Business & Industry. Advice for New Businesses. Before opening, get in touch with your local authority. They will be able to help you: determine whether you need to register your food business, or apply for approval. to plan your business. organise waste and recycling collection. get appropriate training and tools. Contact your LocalAuthority.
SCOTTISH FOOD CRIME AND INCIDENTS UNIT Scottish Food Crime and Incidents Unit. SFCIU is the dedicated incidents, investigations and intelligence gathering arm of Food Standard Scotland. Business & Industry. Scottish Food Crime andIncidents Unit.
RETAILSAFE | FOOD STANDARDS SCOTLAND Summary. RetailSafe has been designed for retailers in Scotland handling unwrapped high-risk foods. It has been designed to assist with compliance with the food hygiene regulations and is built on the CookSafe approach and structure. House Rules Section. This section contains guidance and templates to help you write your own House Rules building on your day-to-day safe working practices. FOOD HYGIENE INFORMATION SCHEME Food Hygiene Information Scheme. Search our database to see how well food businesses in your area have fared in food hygiene inspections. Learn more about the scheme. Arrow_Right. Consumers. Food Safety. Buying food & eating out. Food Hygiene Information Scheme. WITHDRAWALS AND RECALLS GUIDANCE The newly developed ‘Guidance on Food Traceability, Withdrawals and Recalls within the UK Food Industry’ explains what the law requires, how to comply with the law and also includes best practice guidance. The guidance also provides advice and best practice on: traceability systems. making a decision and carrying out a withdrawal or recall. FOOD LABELLING REGULATIONS & COMPOSITION Food information. Regulation (EU) No 1169/2011 on the provision of Food Information to Consumers sets out how consumers should be provided with food information to allow them to make informed choices and to make safe use of food. The Regulation updates and consolidates the European Union rules on general food labelling and nutritionlabelling.
APPROVED ESTABLISHMENTS REGISTER Summary. Authorities in all European Union Member States have to approve establishments that handle, prepare or produce products of animal origin, according to Regulation (EC) 853/2004. Please note that where an approval number is shown on one of these lists without a two-letter prefix, that establishment is approved by Food Standards Scotland rather than a Local Authority.SENIOR MANAGEMENT
Geoff Ogle – Chief Executive. Geoff Ogle was Director, Scotland for the Food Standards Agency from June 2014 to March 2015. Geoff has been a civil servant since 1984 and within that time has undertaken a variety of posts including policy, programme and operational work. His roles have included being Private Secretary to the Child Support FISH | FOOD STANDARDS SCOTLAND Freezing fish and fishery products. Regulation (EC) No 853/2004 provides that food business operators must ensure that certain fishery products, including those to be consumed raw or almost raw, undergo a freezing treatment to kill viable parasites that may represent a risk to the health of the consumer. Access the publication for furtherdetails.
LOCAL AUTHORITY FREQUENTLY ASKED QUESTIONS (FAQ) ON Q1.2.2 An establishment in my area which manufactures scotch eggs now wishes to make vegetarian scotch eggs as well. They have no retail element and do not supply to the final consumer. Do they need approval for this new activity? FOOD STANDARDS SCOTLANDCONSUMERSBUSINESS & INDUSTRYPUBLICATIONS & RESEARCHEDUCATION RESOURCESNEWS & ALERTSFOOD STANDARDS AGENCY USAFOOD STANDARDS AGENCY USAFOOD STANDARDS AGENCY ONLINE TRAININGFOOD STANDARDS AGENCY ONLINE TRAINING Food Standards Scotland is involved all along the food chain to make sure the food you eat is safe, and is what it says it is. We're also here to give healthy eating advice based on the best available, trusted scientific evidence. Icon_Apple. STARTING A NEW FOOD BUSINESS Business & Industry. Advice for New Businesses. Before opening, get in touch with your local authority. They will be able to help you: determine whether you need to register your food business, or apply for approval. to plan your business. organise waste and recycling collection. get appropriate training and tools. Contact your LocalAuthority.
COOKSAFE MANUAL
Summary. Everyone involved in the food industry is aware of the importance of good food hygiene practices and of the need to handle food in a safe, clean environment. Cook Safe helps catering businesses in Scotland understand and implement HACCP-based systems. By reading this manual and following the instructions, you will be able todevelop
COVID-19: RISK ASSESSMENT TOOL FOR FOOD BUSINESS OPERATIONS 1 COVID-19: Risk assessment tool for food business operations On 21 May 2020, The First Minister launched a route-map for easing COVID-19restrictions in
BUTCHERSAFE
Butcher Safe is for butchers who handle or produce both raw and ready-to-eat food. This manual places strong emphasis on the control and protection of ready-to-eat food. By reading this manual and following the instructions, you will be able to develop procedures which will fit your needs, keep food safe and comply with the law. SCOTTISH FOOD ENFORCEMENT LIAISON COMMITTEE SFELC membership includes Local Authority staff, representatives of professional groups, Food Standards Scotland, consumer groups, food industry representatives and other government departments.. The Scottish Food Enforcement Liaison Committee supports the work of FSS by providing information and expert advice in relation to food and feed law enforcement. APPROVED ESTABLISHMENTS SCOTTISH NATIONAL PROTOCOL FSS is the public sector food body for Scotland. We ensure that information on safety, standards and nutrition is independent, consistent and evidence-based. CAMPYLOBACTER SAMPLING REQUIREMENTS FSS is the public sector food body for Scotland. We ensure that information on safety, standards and nutrition is independent, consistent and evidence-based. BEST PRACTICE EXAMPLE: ROOT CAUSE ANALYSIS ‘Best Practice’ Example: Root Cause Analysis Scenario: A N Other & Co. produces a variety of baked products for sale in several convenience store franchises across the nation. An operator should have weighed out a quantity of chopped coconut on their Coconut Sponge Cake production line, MONTHLY PROBE THERMOMETER CHECKWEB VIEWCALIBRATION FOOD THERMOMETER PROBEDAILY THERMOMETER CALIBRATION LOGDAILY THERMOMETER CALIBRATION LOGTHERMOMETER CALIBRATION LOG HACCP MONTHLY PROBE THERMOMETER CHECK. Probe thermometer recording details. Month Reading in Iced Water Reading in Boiling Water FOOD STANDARDS SCOTLANDCONSUMERSBUSINESS & INDUSTRYPUBLICATIONS & RESEARCHEDUCATION RESOURCESNEWS & ALERTSFOOD STANDARDS AGENCY USAFOOD STANDARDS AGENCY USAFOOD STANDARDS AGENCY ONLINE TRAININGFOOD STANDARDS AGENCY ONLINE TRAINING Food Standards Scotland is involved all along the food chain to make sure the food you eat is safe, and is what it says it is. We're also here to give healthy eating advice based on the best available, trusted scientific evidence. Icon_Apple. STARTING A NEW FOOD BUSINESS Business & Industry. Advice for New Businesses. Before opening, get in touch with your local authority. They will be able to help you: determine whether you need to register your food business, or apply for approval. to plan your business. organise waste and recycling collection. get appropriate training and tools. Contact your LocalAuthority.
COOKSAFE MANUAL
Summary. Everyone involved in the food industry is aware of the importance of good food hygiene practices and of the need to handle food in a safe, clean environment. Cook Safe helps catering businesses in Scotland understand and implement HACCP-based systems. By reading this manual and following the instructions, you will be able todevelop
COVID-19: RISK ASSESSMENT TOOL FOR FOOD BUSINESS OPERATIONS 1 COVID-19: Risk assessment tool for food business operations On 21 May 2020, The First Minister launched a route-map for easing COVID-19restrictions in
BUTCHERSAFE
Butcher Safe is for butchers who handle or produce both raw and ready-to-eat food. This manual places strong emphasis on the control and protection of ready-to-eat food. By reading this manual and following the instructions, you will be able to develop procedures which will fit your needs, keep food safe and comply with the law. SCOTTISH FOOD ENFORCEMENT LIAISON COMMITTEE SFELC membership includes Local Authority staff, representatives of professional groups, Food Standards Scotland, consumer groups, food industry representatives and other government departments.. The Scottish Food Enforcement Liaison Committee supports the work of FSS by providing information and expert advice in relation to food and feed law enforcement. APPROVED ESTABLISHMENTS SCOTTISH NATIONAL PROTOCOL FSS is the public sector food body for Scotland. We ensure that information on safety, standards and nutrition is independent, consistent and evidence-based. CAMPYLOBACTER SAMPLING REQUIREMENTS FSS is the public sector food body for Scotland. We ensure that information on safety, standards and nutrition is independent, consistent and evidence-based. BEST PRACTICE EXAMPLE: ROOT CAUSE ANALYSIS ‘Best Practice’ Example: Root Cause Analysis Scenario: A N Other & Co. produces a variety of baked products for sale in several convenience store franchises across the nation. An operator should have weighed out a quantity of chopped coconut on their Coconut Sponge Cake production line, MONTHLY PROBE THERMOMETER CHECKWEB VIEWCALIBRATION FOOD THERMOMETER PROBEDAILY THERMOMETER CALIBRATION LOGDAILY THERMOMETER CALIBRATION LOGTHERMOMETER CALIBRATION LOG HACCP MONTHLY PROBE THERMOMETER CHECK. Probe thermometer recording details. Month Reading in Iced Water Reading in Boiling Water STARTING A NEW FOOD BUSINESS Business & Industry. Advice for New Businesses. Before opening, get in touch with your local authority. They will be able to help you: determine whether you need to register your food business, or apply for approval. to plan your business. organise waste and recycling collection. get appropriate training and tools. Contact your LocalAuthority.
COVID-19: RISK ASSESSMENT TOOL FOR FOOD BUSINESS OPERATIONS 1 COVID-19: Risk assessment tool for food business operations On 21 May 2020, The First Minister launched a route-map for easing COVID-19restrictions in
FOOD LAW CODE OF PRACTICE (SCOTLAND) The Food Law Code of Practice (Scotland) has been approved by the Minister For Public Health, Sport and Wellbeing and issued to Scottish Local Authorities in accordance with section 40 (1) Food Safety Act 1990, as amended. This Code was last published in 2015 to reflect the creation of Food Standards Scotland (‘FSS’) on 1st April 2015. FOOD HYGIENE INFORMATION SCHEME Food Hygiene Information Scheme. Search our database to see how well food businesses in your area have fared in food hygiene inspections. Learn more about the scheme. Arrow_Right. Consumers. Food Safety. Buying food & eating out. Food Hygiene Information Scheme. CHILDREN | FOOD STANDARDS SCOTLAND Salt. We only need a small amount of salt – the maximum recommended for everyone over the age of 11 is just 6g per day. Children under 11 need even less - the amount per day depends on age: 1 to 3 years: 2g a day (0.8g sodium) 4 to 6 years: 3g a day (1.2g sodium) 7 to 10 years: 5g a day (2g sodium). FSS REGULATORY STRATEGY FSS Regulatory Strategy. The FSS regulatory strategy establishes how we will fulfill our role as a national regulator in Scotland, supporting delivery of a key FSS strategic priority to enable responsible food businesses to flourish. This is outlined in our strategy document ‘Shaping Scotland’s Food Future: Our Strategy to2021’ which
FARMERS MARKET GUIDANCE The new composition and labelling section provides guidance on general labelling requirements as well as product specific labelling requirements. The guide was developed by representatives from local authorities, the Scottish Food Advisory Committee and the Scottish Association of Farmers, with the main purpose of assisting markettraders
BOARD MEETINGS
You can also search or browse our Board papers. At present all Board meetings are taking place online however they are usually held at our FSS offices in Aberdeen. Contact board@fss.scot for more information on Board meetings, or to let us know you plan to attend. For more on how we make and publish our decisions, see our how we work pages. LOCAL AUTHORITY GUIDANCE ON NON-EU COUNTRY EXPORTS Local Authority Guidance on Non-EU country exports certification. Local Authorities have authority to sign export certificates to companies who wish to export certain food products to countries outside the EU. Local Authorities mainly sign certificates for fish and shellfish products but also certify a wide range of otherproducts, including
EUROPEAN GUIDE TO GOOD PRACTICE FOR SMOKED FISHES AND… UK Comments: Version 23.04.2018 presented to PAFF 03.05.2018 EUROPEAN GUIDE TO GOOD PRACTICE FOR SMOKED FISHES AND/OR SALTED AND/OR MARINATED 11 Formatted: Font: Eras Medium ITC, pt, Not Bold FOOD STANDARDS SCOTLANDCONSUMERSBUSINESS & INDUSTRYPUBLICATIONS & RESEARCHEDUCATION RESOURCESNEWS & ALERTSFOOD STANDARDS AGENCY USAFOOD STANDARDS AGENCY USAFOOD STANDARDS AGENCY ONLINE TRAININGFOOD STANDARDS AGENCY ONLINE TRAINING Food Standards Scotland is involved all along the food chain to make sure the food you eat is safe, and is what it says it is. We're also here to give healthy eating advice based on the best available, trusted scientific evidence. Icon_Apple. HEALTHY EATING TUTORIAL How the Healthy Eating Tutorial works. By the end of the tutorial, you’ll know what a healthy diet looks like, why it’s important, and what help is available to achieve it. There is also an optional assessment module and provided you pass you will receive a certificate. The tutorial contains 3 modules. Each module will takearound 30
COOKSAFE MANUAL
Summary. Everyone involved in the food industry is aware of the importance of good food hygiene practices and of the need to handle food in a safe, clean environment. Cook Safe helps catering businesses in Scotland understand and implement HACCP-based systems. By reading this manual and following the instructions, you will be able todevelop
BUTCHERSAFE
Butcher Safe is for butchers who handle or produce both raw and ready-to-eat food. This manual places strong emphasis on the control and protection of ready-to-eat food. By reading this manual and following the instructions, you will be able to develop procedures which will fit your needs, keep food safe and comply with the law. FOOD LAW CODE OF PRACTICE (SCOTLAND) The Food Law Code of Practice (Scotland) has been approved by the Minister For Public Health, Sport and Wellbeing and issued to Scottish Local Authorities in accordance with section 40 (1) Food Safety Act 1990, as amended. This Code was last published in 2015 to reflect the creation of Food Standards Scotland (‘FSS’) on 1st April 2015.JOB VACANCIES
SCOTTISH FOOD CRIME AND INCIDENTS UNIT Scottish Food Crime and Incidents Unit. SFCIU is the dedicated incidents, investigations and intelligence gathering arm of Food Standard Scotland. Business & Industry. Scottish Food Crime andIncidents Unit.
SCOTTISH FOOD ENFORCEMENT LIAISON COMMITTEE SFELC membership includes Local Authority staff, representatives of professional groups, Food Standards Scotland, consumer groups, food industry representatives and other government departments.. The Scottish Food Enforcement Liaison Committee supports the work of FSS by providing information and expert advice in relation to food and feed law enforcement. APPROVED ESTABLISHMENTS SCOTTISH NATIONAL PROTOCOL FSS is the public sector food body for Scotland. We ensure that information on safety, standards and nutrition is independent, consistent and evidence-based. COOKSAFE - HOUSE RULES - ALLERGEN MANAGEMENT Downloadable files. Icon_download. CookSafe - House rules - Allergen management - Guidance PDF (50KB) Icon_download. CookSafe - House rules - Allergen management - Template DOC (90KB) FOOD STANDARDS SCOTLANDCONSUMERSBUSINESS & INDUSTRYPUBLICATIONS & RESEARCHEDUCATION RESOURCESNEWS & ALERTSFOOD STANDARDS AGENCY USAFOOD STANDARDS AGENCY USAFOOD STANDARDS AGENCY ONLINE TRAININGFOOD STANDARDS AGENCY ONLINE TRAINING Food Standards Scotland is involved all along the food chain to make sure the food you eat is safe, and is what it says it is. We're also here to give healthy eating advice based on the best available, trusted scientific evidence. Icon_Apple. HEALTHY EATING TUTORIAL How the Healthy Eating Tutorial works. By the end of the tutorial, you’ll know what a healthy diet looks like, why it’s important, and what help is available to achieve it. There is also an optional assessment module and provided you pass you will receive a certificate. The tutorial contains 3 modules. Each module will takearound 30
COOKSAFE MANUAL
Summary. Everyone involved in the food industry is aware of the importance of good food hygiene practices and of the need to handle food in a safe, clean environment. Cook Safe helps catering businesses in Scotland understand and implement HACCP-based systems. By reading this manual and following the instructions, you will be able todevelop
BUTCHERSAFE
Butcher Safe is for butchers who handle or produce both raw and ready-to-eat food. This manual places strong emphasis on the control and protection of ready-to-eat food. By reading this manual and following the instructions, you will be able to develop procedures which will fit your needs, keep food safe and comply with the law. FOOD LAW CODE OF PRACTICE (SCOTLAND) The Food Law Code of Practice (Scotland) has been approved by the Minister For Public Health, Sport and Wellbeing and issued to Scottish Local Authorities in accordance with section 40 (1) Food Safety Act 1990, as amended. This Code was last published in 2015 to reflect the creation of Food Standards Scotland (‘FSS’) on 1st April 2015.JOB VACANCIES
SCOTTISH FOOD CRIME AND INCIDENTS UNIT Scottish Food Crime and Incidents Unit. SFCIU is the dedicated incidents, investigations and intelligence gathering arm of Food Standard Scotland. Business & Industry. Scottish Food Crime andIncidents Unit.
SCOTTISH FOOD ENFORCEMENT LIAISON COMMITTEE SFELC membership includes Local Authority staff, representatives of professional groups, Food Standards Scotland, consumer groups, food industry representatives and other government departments.. The Scottish Food Enforcement Liaison Committee supports the work of FSS by providing information and expert advice in relation to food and feed law enforcement. APPROVED ESTABLISHMENTS SCOTTISH NATIONAL PROTOCOL FSS is the public sector food body for Scotland. We ensure that information on safety, standards and nutrition is independent, consistent and evidence-based. COOKSAFE - HOUSE RULES - ALLERGEN MANAGEMENT Downloadable files. Icon_download. CookSafe - House rules - Allergen management - Guidance PDF (50KB) Icon_download. CookSafe - House rules - Allergen management - Template DOC (90KB) STARTING A NEW FOOD BUSINESS Business & Industry. Advice for New Businesses. Before opening, get in touch with your local authority. They will be able to help you: determine whether you need to register your food business, or apply for approval. to plan your business. organise waste and recycling collection. get appropriate training and tools. Contact your LocalAuthority.
SCOTTISH FOOD CRIME AND INCIDENTS UNIT Scottish Food Crime and Incidents Unit. SFCIU is the dedicated incidents, investigations and intelligence gathering arm of Food Standard Scotland. Business & Industry. Scottish Food Crime andIncidents Unit.
RETAILSAFE | FOOD STANDARDS SCOTLAND Summary. RetailSafe has been designed for retailers in Scotland handling unwrapped high-risk foods. It has been designed to assist with compliance with the food hygiene regulations and is built on the CookSafe approach and structure. House Rules Section. This section contains guidance and templates to help you write your own House Rules building on your day-to-day safe working practices. FOOD HYGIENE INFORMATION SCHEME Food Hygiene Information Scheme. Search our database to see how well food businesses in your area have fared in food hygiene inspections. Learn more about the scheme. Arrow_Right. Consumers. Food Safety. Buying food & eating out. Food Hygiene Information Scheme. WITHDRAWALS AND RECALLS GUIDANCE The newly developed ‘Guidance on Food Traceability, Withdrawals and Recalls within the UK Food Industry’ explains what the law requires, how to comply with the law and also includes best practice guidance. The guidance also provides advice and best practice on: traceability systems. making a decision and carrying out a withdrawal or recall. FOOD LABELLING REGULATIONS & COMPOSITION Food information. Regulation (EU) No 1169/2011 on the provision of Food Information to Consumers sets out how consumers should be provided with food information to allow them to make informed choices and to make safe use of food. The Regulation updates and consolidates the European Union rules on general food labelling and nutritionlabelling.
APPROVED ESTABLISHMENTS REGISTER Summary. Authorities in all European Union Member States have to approve establishments that handle, prepare or produce products of animal origin, according to Regulation (EC) 853/2004. Please note that where an approval number is shown on one of these lists without a two-letter prefix, that establishment is approved by Food Standards Scotland rather than a Local Authority.SENIOR MANAGEMENT
Geoff Ogle – Chief Executive. Geoff Ogle was Director, Scotland for the Food Standards Agency from June 2014 to March 2015. Geoff has been a civil servant since 1984 and within that time has undertaken a variety of posts including policy, programme and operational work. His roles have included being Private Secretary to the Child Support FISH | FOOD STANDARDS SCOTLAND Freezing fish and fishery products. Regulation (EC) No 853/2004 provides that food business operators must ensure that certain fishery products, including those to be consumed raw or almost raw, undergo a freezing treatment to kill viable parasites that may represent a risk to the health of the consumer. Access the publication for furtherdetails.
LOCAL AUTHORITY FREQUENTLY ASKED QUESTIONS (FAQ) ON Q1.2.2 An establishment in my area which manufactures scotch eggs now wishes to make vegetarian scotch eggs as well. They have no retail element and do not supply to the final consumer. Do they need approval for this new activity? FOOD STANDARDS SCOTLANDCONSUMERSBUSINESS & INDUSTRYPUBLICATIONS & RESEARCHEDUCATION RESOURCESNEWS & ALERTSFOOD STANDARDS AGENCY USAFOOD STANDARDS AGENCY USAFOOD STANDARDS AGENCY ONLINE TRAININGFOOD STANDARDS AGENCY ONLINE TRAINING Food Standards Scotland is involved all along the food chain to make sure the food you eat is safe, and is what it says it is. We're also here to give healthy eating advice based on the best available, trusted scientific evidence. Icon_Apple. HEALTHY EATING TUTORIAL How the Healthy Eating Tutorial works. By the end of the tutorial, you’ll know what a healthy diet looks like, why it’s important, and what help is available to achieve it. There is also an optional assessment module and provided you pass you will receive a certificate. The tutorial contains 3 modules. Each module will takearound 30
COOKSAFE MANUAL
Summary. Everyone involved in the food industry is aware of the importance of good food hygiene practices and of the need to handle food in a safe, clean environment. Cook Safe helps catering businesses in Scotland understand and implement HACCP-based systems. By reading this manual and following the instructions, you will be able todevelop
BUTCHERSAFE
Butcher Safe is for butchers who handle or produce both raw and ready-to-eat food. This manual places strong emphasis on the control and protection of ready-to-eat food. By reading this manual and following the instructions, you will be able to develop procedures which will fit your needs, keep food safe and comply with the law. FOOD LAW CODE OF PRACTICE (SCOTLAND) The Food Law Code of Practice (Scotland) has been approved by the Minister For Public Health, Sport and Wellbeing and issued to Scottish Local Authorities in accordance with section 40 (1) Food Safety Act 1990, as amended. This Code was last published in 2015 to reflect the creation of Food Standards Scotland (‘FSS’) on 1st April 2015.JOB VACANCIES
SCOTTISH FOOD CRIME AND INCIDENTS UNIT Scottish Food Crime and Incidents Unit. SFCIU is the dedicated incidents, investigations and intelligence gathering arm of Food Standard Scotland. Business & Industry. Scottish Food Crime andIncidents Unit.
SCOTTISH FOOD ENFORCEMENT LIAISON COMMITTEE SFELC membership includes Local Authority staff, representatives of professional groups, Food Standards Scotland, consumer groups, food industry representatives and other government departments.. The Scottish Food Enforcement Liaison Committee supports the work of FSS by providing information and expert advice in relation to food and feed law enforcement. APPROVED ESTABLISHMENTS SCOTTISH NATIONAL PROTOCOL FSS is the public sector food body for Scotland. We ensure that information on safety, standards and nutrition is independent, consistent and evidence-based. COOKSAFE - HOUSE RULES - ALLERGEN MANAGEMENT Downloadable files. Icon_download. CookSafe - House rules - Allergen management - Guidance PDF (50KB) Icon_download. CookSafe - House rules - Allergen management - Template DOC (90KB) FOOD STANDARDS SCOTLANDCONSUMERSBUSINESS & INDUSTRYPUBLICATIONS & RESEARCHEDUCATION RESOURCESNEWS & ALERTSFOOD STANDARDS AGENCY USAFOOD STANDARDS AGENCY USAFOOD STANDARDS AGENCY ONLINE TRAININGFOOD STANDARDS AGENCY ONLINE TRAINING Food Standards Scotland is involved all along the food chain to make sure the food you eat is safe, and is what it says it is. We're also here to give healthy eating advice based on the best available, trusted scientific evidence. Icon_Apple. HEALTHY EATING TUTORIAL How the Healthy Eating Tutorial works. By the end of the tutorial, you’ll know what a healthy diet looks like, why it’s important, and what help is available to achieve it. There is also an optional assessment module and provided you pass you will receive a certificate. The tutorial contains 3 modules. Each module will takearound 30
COOKSAFE MANUAL
Summary. Everyone involved in the food industry is aware of the importance of good food hygiene practices and of the need to handle food in a safe, clean environment. Cook Safe helps catering businesses in Scotland understand and implement HACCP-based systems. By reading this manual and following the instructions, you will be able todevelop
BUTCHERSAFE
Butcher Safe is for butchers who handle or produce both raw and ready-to-eat food. This manual places strong emphasis on the control and protection of ready-to-eat food. By reading this manual and following the instructions, you will be able to develop procedures which will fit your needs, keep food safe and comply with the law. FOOD LAW CODE OF PRACTICE (SCOTLAND) The Food Law Code of Practice (Scotland) has been approved by the Minister For Public Health, Sport and Wellbeing and issued to Scottish Local Authorities in accordance with section 40 (1) Food Safety Act 1990, as amended. This Code was last published in 2015 to reflect the creation of Food Standards Scotland (‘FSS’) on 1st April 2015.JOB VACANCIES
SCOTTISH FOOD CRIME AND INCIDENTS UNIT Scottish Food Crime and Incidents Unit. SFCIU is the dedicated incidents, investigations and intelligence gathering arm of Food Standard Scotland. Business & Industry. Scottish Food Crime andIncidents Unit.
SCOTTISH FOOD ENFORCEMENT LIAISON COMMITTEE SFELC membership includes Local Authority staff, representatives of professional groups, Food Standards Scotland, consumer groups, food industry representatives and other government departments.. The Scottish Food Enforcement Liaison Committee supports the work of FSS by providing information and expert advice in relation to food and feed law enforcement. APPROVED ESTABLISHMENTS SCOTTISH NATIONAL PROTOCOL FSS is the public sector food body for Scotland. We ensure that information on safety, standards and nutrition is independent, consistent and evidence-based. COOKSAFE - HOUSE RULES - ALLERGEN MANAGEMENT Downloadable files. Icon_download. CookSafe - House rules - Allergen management - Guidance PDF (50KB) Icon_download. CookSafe - House rules - Allergen management - Template DOC (90KB) STARTING A NEW FOOD BUSINESS Business & Industry. Advice for New Businesses. Before opening, get in touch with your local authority. They will be able to help you: determine whether you need to register your food business, or apply for approval. to plan your business. organise waste and recycling collection. get appropriate training and tools. Contact your LocalAuthority.
SCOTTISH FOOD CRIME AND INCIDENTS UNIT Scottish Food Crime and Incidents Unit. SFCIU is the dedicated incidents, investigations and intelligence gathering arm of Food Standard Scotland. Business & Industry. Scottish Food Crime andIncidents Unit.
RETAILSAFE | FOOD STANDARDS SCOTLAND Summary. RetailSafe has been designed for retailers in Scotland handling unwrapped high-risk foods. It has been designed to assist with compliance with the food hygiene regulations and is built on the CookSafe approach and structure. House Rules Section. This section contains guidance and templates to help you write your own House Rules building on your day-to-day safe working practices. FOOD HYGIENE INFORMATION SCHEME Food Hygiene Information Scheme. Search our database to see how well food businesses in your area have fared in food hygiene inspections. Learn more about the scheme. Arrow_Right. Consumers. Food Safety. Buying food & eating out. Food Hygiene Information Scheme. WITHDRAWALS AND RECALLS GUIDANCE The newly developed ‘Guidance on Food Traceability, Withdrawals and Recalls within the UK Food Industry’ explains what the law requires, how to comply with the law and also includes best practice guidance. The guidance also provides advice and best practice on: traceability systems. making a decision and carrying out a withdrawal or recall. FOOD LABELLING REGULATIONS & COMPOSITION Food information. Regulation (EU) No 1169/2011 on the provision of Food Information to Consumers sets out how consumers should be provided with food information to allow them to make informed choices and to make safe use of food. The Regulation updates and consolidates the European Union rules on general food labelling and nutritionlabelling.
APPROVED ESTABLISHMENTS REGISTER Summary. Authorities in all European Union Member States have to approve establishments that handle, prepare or produce products of animal origin, according to Regulation (EC) 853/2004. Please note that where an approval number is shown on one of these lists without a two-letter prefix, that establishment is approved by Food Standards Scotland rather than a Local Authority.SENIOR MANAGEMENT
Geoff Ogle – Chief Executive. Geoff Ogle was Director, Scotland for the Food Standards Agency from June 2014 to March 2015. Geoff has been a civil servant since 1984 and within that time has undertaken a variety of posts including policy, programme and operational work. His roles have included being Private Secretary to the Child Support FISH | FOOD STANDARDS SCOTLAND Freezing fish and fishery products. Regulation (EC) No 853/2004 provides that food business operators must ensure that certain fishery products, including those to be consumed raw or almost raw, undergo a freezing treatment to kill viable parasites that may represent a risk to the health of the consumer. Access the publication for furtherdetails.
LOCAL AUTHORITY FREQUENTLY ASKED QUESTIONS (FAQ) ON Q1.2.2 An establishment in my area which manufactures scotch eggs now wishes to make vegetarian scotch eggs as well. They have no retail element and do not supply to the final consumer. Do they need approval for this new activity? * Jump to main content * Jump to main navigation For safe food and healthy eating|
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HEALTHY, SAFE, SUSTAINABLE: DRIVING SCOTLAND’S FOOD FUTURE Our strategy to 2026 HEALTHIER CATERING GUIDES COVID-19 GUIDANCE FOR BUSINESS https://www.foodstandards.gov.scot/publications-and-research/publications/covid-19-guidance-for-food-business-operators-and-their-employeesACCESSIBILITY TOOL
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