Food Standards Agency
Reporting on guidance, enforcement activity, and regulatory updates from the UK’s independent food safety authority. This section covers hygiene ratings, allergen regulations, labelling requirements, and food safety standards, providing essential insight for operators, chefs, and F&B professionals working to stay compliant and maintain consumer trust across restaurants, pubs, catering operations, and food production environments.
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Jul- 2025 -17 JulyRestaurants
Pasta Evangelists gains Safe to Trade approval across all sites
Pasta Evangelists has secured Safe to Trade approval across all 47 of its locations, meeting the consumer standard for food safety, hygiene and standards. The business, which operates takeaway delivery, make-at-home recipe kits and four dine-in restaurants, was audited by independent environmental health practitioners from Shield Safety, the certification body…
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Mar- 2025 -11 MarchFeatures
How will the new allergen guidance affect businesses?
Last week the Food Standards Agency (FSA) unveiled new best practice industry guidance on providing allergen information to consumers with food hypersensitivities. This will undoubtedly have an effect on hospitality businesses, especially coming at a time when so much else is changing in regards to costs. So what is the…
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5 MarchNews-In-Brief
Today’s news in brief – 05/03/25
Boxpark has appointed the former boss of Gusto Italian as its new CEO, as the hospitality operator continues to expand in the UK. The news follows the appointment of Chris Burford as CFO, who will be supporting and strengthening the operations and growth strategy of the business. Matt Snell, who…
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5 MarchFood and Drink
FSA announces new allergens guidance
The Food Standards Agency (FSA) has revealed new best practice industry guidance on providing allergen information to consumers with food hypersensitivities. The new guidance states that written allergen information should always be available for non-prepacked food alongside a conversation between servers and customers about their allergen requirements. The FSA will…
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Mar- 2020 -19 MarchAdvice
Keeping diners happy: The importance of a great restaurant experience
Eating out at a restaurant has long been a way for consumers to try new foods and avoid cooking and the mundane task of washing up afterwards. However, in recent years the purpose of trying out a new restaurant or visiting a regular favourite has shifted and more consumers are…
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Dec- 2019 -9 DecemberComment
5 key trends transforming the foodservice industry – and what that means for food safety
Veganism becomes mainstream – According to the Vegan Society, in 2018, the UK launched more vegan products than any other nation. Between 2014 and 2019 the number of vegans in Great Britain quadrupled to more than 600,000 or 1.16% of the population – and is growing. Preparing vegan dishes clearly…
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3 DecemberRegulations & Policies
Allergen research reveals ‘significant’ challenges ahead of new legislation
Some 68% of UK hospitality employees have admitted that they require more information about allergies, according to new research commissioned by Fourth. The software provider to the hospitality industry added that almost a quarter (23%) are also “not confident” about advising customers with serious allergies. The statistics, which were drawn…
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Oct- 2019 -21 OctoberAdvice
Food businesses urged to embrace Natasha’s law
In two years’ time Natasha’s law will come into effect which means that food businesses will need to include full ingredients labelling on pre-packaged foods for direct sale (PPDS). Ben Gardner, CEO of food safety experts the Navitas Group, argues that businesses should act sooner rather than later to end…
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Sep- 2019 -20 SeptemberFood and Drink
FSA to take action on allergy information following Byron inquest
Following the inquest into the death of diner at restaurant chain Byron Hamburgers, the Food Standards Agency (FSA) has announced new plans to signpost food allergies and intolerances. Owen Carey, had a severe allergy to dairy, died after eating a chicken burger marinated in buttermilk at a Byron at the…
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Jul- 2019 -8 JulyAdvice
Ways to avoid cross-contamination in your kitchen
The last thing a restaurant owner wants is to risk their customers’ health or that hard-earned consumer trust with an avoidable issue. On a similar wave length, customers don’t want to be affected when they eat out either. Cross-contamination within commercial kitchens is an ever-present risk, but as mentioned, a…
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