External links

This section contains links to words and more words information on external websites, that you may find useful. The Food Standards Agency has no responsibility for the content of external sites.

A guide to microorganisms and their control. Campden BRI Guideline 68.

This guideline is designed to be a handy guide that can answer the majority of microbiological questions that crop up on a day-to-day basis, as well as helping with new product development or reformulation of current products. It also contains a guide to highlight which organisms are of concern in relation to particular product groups.  It is available to purchase from Campden BRI.


A Simple Guide to Understanding and Applying the Hazard Analysis Critical Control Point Concept.

A simple, precise guide to HACCP available to download. Some more english words


Advice on Allergen Labelling

FSA Advice on Allergy and intolerance.


Calculator for determining the CIMSCEE safety value ΣS for a sauce containing acetic acid. Only to be used after reading article on the CIMSCEE model

This calculator should be used only after reading the article on the CIMSCEE model. In addition to performing the calculation the software compares the ΣS value and the pH and acetic acid concentration of the sauce against the current recommended minimum values for acidity and pH. Caution. The CIMSCEE model can under certain circumstances give an incorrect indication of product safety. Please see the article on this site for more information. This free calculator is intended for educational use only and is not a substitute for a company employing a qualified food technologist or microbiologist.



Codex Alimentarius Food Hygiene (Basic texts) Fourth edition

Following this link will lead you to a PDF version of this book that you can download for free.

The Codex basic texts on food hygiene promote understanding of how rules and regulations on food hygiene are developed and applied. The General Principles of food hygiene cover hygiene practices from primary production through to final consumption, highlighting the key hygiene controls at each stage. This publication contains information about the Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application.


DG SANCO Implementation of procedures based on the HACCP principles.

Guidance Document. Implementation of procedures based on the HACCP principles, and facilitation of the implementation of the HACCP principles in certain food businesses.


Food Authority NSW

Factors affecting the shelf stability of acid foods condiments, sauces and salad dressings.


Food Industry Guide to Good Hygiene Practice: Mail Order Food

A guide to good hygiene practice (GHP) for food businesses operating by mail order.   The guide covers the sale of perishable foods by mail order, when delivery to the final consumer is in an unrefrigerated vehicle.  Mail order is used throughout to include all distance-selling operations.


Food Information Regulations 2013

Food Information Regulations 2013 Guide to compliance


Foodborne IIlness:especially dangerous for the vulnerable

More information is provided by the US FDA (Food and Drug Administration) on food safety for people with cancer, diabetes, HIV/AIDS, transplant recipients, older adults and pregnant women.


Foods to avoid when pregnant

This link provides information on what foods to avoid or take care with when pregnant because they might make the pregnant mother ill or harm her baby. Make sure you know the important facts about which foods should be avoided when you're pregnant. You can read the whole page or click on the links that will direct you to the specific topic you want to know about.


HACCP A Practical Approach. Sara Mortimore & Carol Wallace

This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management.  Available to purchase from Springer.


HACCP: a practical guide (Fifth edition) 2015 Guideline no.42

This practical guide outlines in clear and simple terms how to establish and implement a HACCP system.  It is a recognised source of guidance and referenced in MyHACCP.  This is available to purchase from Campden BRI.


ISO 22000:2005

This is available to purchase.

ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.


ISO/TS22002-1:2009

This is available to purchase.

ISO/TS 22002-1:2009 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards.


NHS Choices Food suitable for babies

This site provides tips on what foods to give a baby as they grow. It may be useful to a manufacturer making food that is suitable for babies.


SALSA

Safe and Local Supplier Approval