Health and Social Care Factsheets - Food
Healthy Eating
Food Labelling and Composition
Food Production - Hygiene
- Advice publications for the public and food businesses
- Approved premises
- Barbecues
- Catering for large numbers
- Controlling the temperature of food
- Frozen foods
- Home catering
- Microwave ovens
- Packed lunches
- Ten tips for food shoppers
Food Retailing - Information and Advice
- Advice publications for the public and food businesses
- Controlling the temperature of food
- Crystals in cheese
- 'Curd' found in tinned salmon
- Food Allergy - what you need to know
- Frozen foods
- Microwave ovens
- Packed lunches
Food Safety - Illness and Contamination
- Food poisoning
- Barbecues
- Catering for large numbers
- Controlling the temperature of food
- Home catering
- Infectious diseases
- Campylobacter
- Cryptosporiodosis
- Dysentery (Shigella)
- E.coli O157
- Enteric fever (typhoid and paratyphoid)
- Farm visits
- Giardiasis
- Hand, foot and mouth disease
- Hepatitis A
- Salmonella
- Staphylococcus aureus
- Viral gastroenteritis ('Noroviruses')
