We're here to help businesses keep food safe, and make healthy food more available in Scotland
We have a number of resources which can help hospitality and catering businesses with food safety management and making healthier food.
Some eggs can contain Salmonella bacteria inside or on their shells, so it’s important to be careful how you handle and use them.
Salmonella can cause serious illness, particularly for high-risk consumers. Follow our guidance to help to reduce the risk of Salmonella when preparing food for consumers.
CookSafe helps catering businesses understand and implement systems based on Hazard and Critical Control Point (HACCP).
Using the CookSafe manual, you can develop HACCP-based procedures that fit your business needs.
Cooksafe is also available in Chinese, Punjabi, Bengali and Urdu.
MenuCal is a free and easy to use tool for food businesses to provide information about the calories and allergens in their dishes to help customers to make informed choices.
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All businesses should take steps to minimise the risks associated with possible cross contamination between raw and ready to eat food. Useful guidance has been produced.
Food hygieneGuidance
This guidance is intended to assist food business managers and food handling staff in understanding the types of illnesses that should be reported and the actions they need to take to prevent the spread of infection.
Food Handlers: Fitness to workThis has been created to help give greater understanding of food allergens in catering and manufacturing settings.
A set of short guides with practical tips on how to buy, prepare, promote, and serve healthier food and drinks.
Reformulation is one of the most effective ways the food industry can help improve diet and health in Scotland.
