Food Standards Agency
Saturday 4 July 2009
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Listen to this siteFSA Scotland promotes food safety and the hygienic preparation of food
In Scotland two packs have been produced to help businesses implement food hygiene legislation successfully. There is one pack for caterers and another for retailers.
The Eat Safe award was devised in Northern Ireland and began in June 2003. It was subsequently launched in Scotland in January 2005.
Annual review (2005-2006) of the operation of the service level agreement between the Food Standards Agency Scotland and the Scottish Executive Environment and Rural Affairs Department.
Scottish consumers can see how well food businesses in their area have fared in their last food hygiene inspection. The Food Hygiene Information Scheme effectively 'opens the door' to the kitchen and/or food areas. This will increase consumer confidence and help people make informed choices about where they eat or buy their food.
A revision of the guidelines on the investigation and control of outbreaks of foodborne disease in Scotland was agreed by the Scottish Executive Health Department and the Food Standards Agency Scotland.
Following the Chernobyl accident in 1986, restrictions under the Food and Environment Protection Act 1985 were placed on the movement, sale and supply of sheep in areas of the United Kingdom where contamination levels in sheep meat could potentially cause a risk to public health.
From 1 January 2006, EU legislation will make it a legal requirement for all food businesses to implement and maintain procedures based on HACCP (Hazard Analysis and Critical Control Points) principles.
Results of the weekly biotoxin monitoring programme in Scotland and details of the Shellfish Harvesting Classification areas for Scotland.
Butchers' shop licensing is being withdrawn across Scotland from the end of 2005. From 1 January 2006, all retail butchers will be subject to the new EC hygiene regulations that apply to all other retail and catering businesses.
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