All FAQs

We are continually developing new FAQs on a wide range of food safety issues and food safety legislation. You can view all our FAQs below or search by A-Z 

• Additives 
• Allergens Labelling 
• Antibacterial Soap and Antiseptic Wipes 
• Authorisation of Retail Butcher Shops Handling SRM 
• Avian Influenza 
• Animal Cloning 
• Bean Sprouts - Sprouted Beans and Seeds 
• Best-before and Use-by Dates 
• Black Pudding 
• Bottle Feeding Safely 
• Bottled Water 
• Botulism 
• Bread Sold Unwrapped 
• BSE 
• Caffeine and Pregnancy 
• Campylobacter 
• Chickens and Ducks - Sale of 
• Cling Film - Safety of Use 
• Domestic Practice 
• Eggs - Issues for the Catering Sector 
• Egg Washing 
• Fish Labelling 
• Food Labelling 
• Food Safety Issues in the Catering Sector 
• Food Supplements 
• Foot and Mouth Disease 
• Free Range 
• Gloves 
• Green Potatoes 
• HACCP 
• Hand Washing and Food Safety 
• Hijiki seaweed 
• Horse and Pork DNA in Meat Products 
• Import/Export 
• Infant Botulism and Honey 
• Making a Complaint 
• Meat Content Labelling 
• Nutrition and Health Claims Legislation 
• Organic Food 
• Probiotic Health Claims 
• Safety of Aluminium in Dietary Intake 
• Salami Storage 
• Shelf Life 
• Temperature Control 
• Traceability 
• Training 
• Trans Fatty Acids And Hydrogenated Vegetable Oils 
• Use and Removal of Nitrite in Meat Products 
• Vegetable and Salads 
• Vending Machines 
• Very Low Calorie Diet 
• Vitamin D  
• VTEC 
• Wooden Chopping Boards 

Last reviewed: 21/5/2013