At the heart of our role is the need to ensure food is safe and what it says it is, and in doing so protect consumers from risks within the food system and ensure high food standards. Core to this is a risk analysis process which relies on independent, science-led risk assessment and socio-economic analytical evidence, to support effective risk management decisions. To assure food safety and standards, we must also recognise that the UK is part of an international food supply chain, where we only produce around 50% of all the food we eat in the UK. Our exit from the EU and push for wider international trade has further highlighted how we need to understand the role of trade and international differences in production systems and food standards.
Please contact the FSA Science Strategy, Research and Capability Unit at ari@food.gov.uk
This question was published as part of the set of ARIs in this document:
Eating food prepared outside the home when you have a food hypersensitivity (FH) risks quality of life and causes stress and anxiety, because it is associated with an increased likelihood of accidental or unwanted consum...
Funded by: BBSRC
Lead research organisation: University of Bath
The project aims to collect key information from citizens with food hypersensitivity about how they assess allergen risk when eating food prepared outside the home, which directly addresses the question.
Food hypersensitivity includes allergies, intolerances and coeliac disease. The numbers affected in the UK are not known for sure, but about 1-2% of adults and 5-8% of children have food allergy, which can lead to life-t...
Funded by: BBSRC
Lead research organisation: Queen's University Belfast
The project aims to understand the safety, efficiency, practices, and behaviors involved in procuring food online from the perspective of people with food hypersensitivities, which directly addresses the question.
Food allergy affects up to 3% of adults and 6% of children in the UK, and causes serious reactions (anaphylaxis) which can be fatal. Key to management is dietary avoidance; despite this, accidental reactions are common. ...
Funded by: MRC
Lead research organisation: Imperial College London
The project investigates the risks and severity of food allergies, which is a part of food hypersensitivity, but does not address how to reduce it.