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Campylobacter sampling requirements - Poster
Poster providing the instructions for campylobacter sampling of broilers
Report Food Crime - Leaflet
Help us prevent food crime.
E. coli O157 Super-shedding in Cattle and Mitigation of Human Risk
FSS and Food Standards Agency report about new evidence on E. coli O157
Review of Priority Chemical Contaminant Risks, Food Production and Consumer Diets in Scotland
This project involved a review of scientific and grey literature to assess the key chemical contaminants risks which have the potential to impact on the Scottish food chain and makes recommendations on future work needed to address evidence gaps.
Radioactivity in Food and the Environment (RIFE) report 2017
The Radioactivity in Food and the Environment (RIFE) Report 2017 has been published today (Thursday 25 October 2018).
Survey of antimicrobial resistance bacteria in chicken and pork
The results of a survey commissioned by Food Standards Agency and Food Standards Scotland to show the amount of antimicrobial resistant (AMR) bacteria in fresh pork mince, and fresh and frozen chicken.
Food in Scotland Consumer Tracking Survey Wave 5
Food Standards Scotland has published the most recent consumer tracking survey summary report and questionnaire
SFELC Minute 8 December 2017
Scottish Food Enforcement Liaison Committee meeting minutes 8 December 2017
SFELC - Guidance on the Safe Service of Less Than Thoroughly Cooked Beef Burgers.
The guidance applies to all establishments cooking beef burgers which do not receive a cooking process equivalent to a 6 log reduction in E coli O157:H7.
Campylobacter Attribution Extension
Campylobacter continues to be the most common cause of foodborne illness in Scotland (a situation which is similar to the UK and most of the developed world).
Guidance on temperature control legislation
FSS/ENF/17/023 - Review of E. Coli O157 Control of Cross Contamination Guidance
