Food Standards Agency in Northern Ireland

🎃 Stocking up on imported sweets for Halloween? 🍬 Before selling last-minute sweets, ensure your products meet UK food safety standards and goods with unapproved ingredients. Selling safe, compliant sweets means happy customers and a safer Halloween for all! #FoodSafety #Halloween2024 #ImportedGoods #Sweets

🎃 Halloween is just around the corner! Are your treats safe for customers with allergies? 🍬 As you prepare for the busy season, remember these allergen safety tips. ⬇️ 🔍 Label clearly: Ensure all ingredients and allergens are visible, especially for treats sold in fun-size packaging. 🚫 Avoid cross-contamination: Keep allergen-free sweets separate from those that contain common allergens like nuts, dairy, and gluten. 📝 Offer guidance: If you sell homemade treats, provide full ingredient lists and ensure food safety standards are met. Let's help everyone have a fun, safe Halloween! 👻 #AllergyAwareness #FoodSafety #HalloweenTreats #BusinessSafe --- 🎃 Gyda Chalan Gaeaf ar y gorwel, ydych chi wedi sicrhau bod eich danteithion yn ddiogel i gwsmeriaid ag alergeddau? 🍬 Wrth i chi baratoi ar gyfer y tymor prysur, cofiwch y cyngor diogelwch canlynol ar alergenau. ⬇️ 🔍 Labelu clir: sicrhewch fod yr holl gynhwysion ac alergenau yn weladwy, yn enwedig ar gyfer danteithion a werthir mewn pecynnau bach. 🚫 Atal croeshalogi: cadwch felysion heb alergenau ar wahân i’r rhai sy’n cynnwys alergenau cyffredin fel cnau, llaeth a glwten. 📝 Cynnig arweiniad: os ydych chi’n gwerthu danteithion cartref, cofiwch ddarparu rhestr lawn o gynhwysion a sicrhewch fod safonau diogelwch bwyd yn cael eu bodloni. Dewch i ni helpu pawb i gael Calan Gaeaf hwyliog a diogel! 👻 #YmwybyddiaethAlergeddau #DiogelwchBwyd #BusnesDiogel #CalanGaeaf

🚨 Beware of Food Crime! Have you ever wondered what food crime is? Fraudsters can mislead you about the quality, origin, or safety of your food. 🔍 What to Watch For: ▶️ Mislabelled products that don't match their description. ▶️ Low-quality ingredients swapped for good ones. ▶️ Illegal activities like theft of food products. 📢 If something seems off, don't stay silent! You can report your suspicions confidentially to the Food Crime Confidential hotline. Help keep your food safe and authentic for everyone. 👉 Find more information on reporting here: https://lnkd.in/eKagJA3h #FoodSafety #ReportFoodCrime #FoodCrime

Your website is your shop window. Put a sticker in it! Display your food hygiene rating online. 🔗 https://lnkd.in/ebbMKxzB #displayyourratingonline #ratingfood #scoresonthedoors #cleanliness #takeaway #hygienerating #foodsafety #foodhygiene #hygiene #foodbusiness

The FSA’s National Food Crime Unit (NFCU) is dedicated to protecting the integrity of food supply chains. Whether it’s document fraud, adulteration, or illegal products, the NFCU is here to help you stay compliant. 💼 If you suspect food crime in your operations or industry, you can report it confidentially 24/7 via: 📞 0800 028 1180 (UK) 📞 0207 276 8787 (Overseas) 💻 Report online 🔗 Learn more about safeguarding your business, reporting online and how to sign up for the NFCU industry newsletter ▶️ https://lnkd.in/eF5Z4_6K #FoodSafety #BusinessCompliance #FoodCrime #NFCU #FoodFraudPrevention

🗣 We’re two weeks into the FSA consultation on how allergen information is provided in the out-of-home sector, including restaurants, cafes, and market stalls. The goal of this consultation is to gather feedback from businesses, local authorities, and stakeholders to create a practical, best practice system for managing how allergen information is provided. We aim to improve the way this information is shared with consumers, ensuring they can make informed, safe food choices. Your feedback will help us develop guidance that works for all types of food businesses, keeping consumers safe without limiting their choices. 📋 Share your views and help shape the future of allergen safety ▶️ https://lnkd.in/efbrR4fi #FoodBusiness #AllergenSafety #Consultation #FSAConsultation

HACCP stands for Hazard Analysis and Critical Control Points. It is a system to identify and control food safety hazards. HACCP is based on the evidence that food safety can be managed by identifying and controlling the critical points in a food production process so recommended actions can be taken to prevent, eliminate, or reduce to acceptable levels the occurrence of hazards. If you would like to learn more about HACCP, visit ▶️ https://lnkd.in/eUQVD4yf #FoodSafety #HACCP

The next Northern Ireland Food Advisory Committee (NIFAC) meeting will take place on Friday 18th October 2024 in the FSA’s Belfast office. The agenda for the meeting, which is themed on Local Authority engagement is available at https://lnkd.in/eUJFUCuT Four representatives from local authorities will deliver presentations: • Colin Kelly, Head of Environmental Health and Wellbeing, Antrim and Newtownabbey Borough Council, will present on the ‘Environmental Structure in Northern Ireland’. • Robert Lamont, Environmental Health Manager at Lisburn & Castlereagh City Council (LCCC) will present on a ‘Day in the Life of an Environmental Health Manager (EHM)’ and Robert will also present on the ‘Food Standards Delivery Model and the Challenges’. • Paula O’Neill, Environmental Health Manager, Armagh City, Banbridge and Craigavon Borough Council will present on ‘Allergens the Story so far..’ and • Elizabeth Gilchrist, Senior Environmental Health Officer, Belfast City Council will present on the ‘Challenges to Effective Food Safety Enforcement’. The Committee will also receive a presentation on National Level Regulation. NIFAC acts as an independent advisory body to the FSA, chaired by the FSA Board Member for Northern Ireland. Its role is to advise the Agency on food safety and standards issues, particularly as they relate to Northern Ireland.

Thank you to our partners CAFRE - College of Agriculture, Food and Rural Enterprise, speakers from Invest Northern Ireland and Brenntag | Food & Nutrition UK & Ireland, and stakeholders and representatives from the food industry for coming along to our ice cream reformulation workshop on Wednesday. It was great to hear that ice cream manufacturers found the reformulation guidance https://lnkd.in/eZgpm2ai easy to follow and two thirds are likely to make healthier ice cream following the event. Reformulation is a key priority under the Making Food Better programme which supports Northern Ireland food businesses to make the food environment healthier through reducing calories, saturated fat, sugar, and salt in the food they produce, sell or serve. The programme also encourages food businesses to reduce portion sizes, provide nutritional information and deliver responsible promotions. Check out our other reformulation guidance for scones and cheesecake https://lnkd.in/eHZFMag3 If you are a food business in Northern Ireland and are seeking technical support or funding to reformulate your products, you can view our guide here: https://lnkd.in/eYmcnNa6 Photo (L-R), (back row) CAFRE project team, Deborah Whinnery, Russell Ramage and Claire Heron, (front row) Jennifer McGonagle, Dietary Health Lead FSA, Freya Sharpe, Senior Policy Advisor FSA and Katie McFarland, Nutrition Policy Advisor FSA.

🔊 The FSA has launched a consultation on how allergen information is provided in the out-of-home sector, including restaurants, cafes, delis, and market stalls. We’re calling on food businesses, local authorities, and anyone with an interest in food hypersensitivity to share their views. Our aim is to create clear, practical guidance that works for all businesses, while ensuring consumers have the allergen information they need to stay safe. Your input will help shape a consistent approach across the industry. 📋 We're encouraging stakeholders in Northern Ireland to get involved and have your say today ▶️ https://lnkd.in/eYg_BAf4 #AllergenInformation #FSAConsultation #FoodSafety #FoodBusiness