Information about behaviours, attitudes and knowledge relating to food issues. Includes purchasing, storage, preparation and eating habits. Also where respondents choose to eat out and experiences of food poisoning.
Studies and reports on contaminants and residues including: Acrylamide and furan in UK retail foods; Occurrence of 3-APA in foods; T-2 and HT-2 toxin levels in oat products; Acrylamide in biscuits and average diet; Masked Mycotoxins in food and the gut;
Sterigmatocystin in Cereal Products; Pyrrolizidine alkaloids in food; and Perchlorate levels in fruit and vegetables.
Food hygiene rating or inspection results given to a businesses and date of inspection or visit by the local authority. Businesses include restaurants, pubs, cafés, takeaways, hotels and other places consumers eat, as well as in supermarkets and other food shops. The data is held on behalf of local authorities participating in the FSA's national food hygiene rating schemes.
This document describes the data standard for submitting food sampling results data to the Food Standards Agency. It describes the fields, their data types and order as well as providing specific guidance on acceptable values and which fields use specific reference data values.
The Animal and Plant Health Agency carry out egg hygiene inspections on behalf of the Food Standards Agency to ensure compliance with hygiene and safety regulations at hen egg producing establishments. An annual report of key performance indicators is produced, including numbers of inspections and follow up visits, enforcement actions undertaken and levels of compliance. Compliant establishments are those where no improvements are needed. Figures are also provided for Production Population including details of types of production, numbers of units and numbers of hens.