Standards and Regulation

Standards and Regulation (6)

Standards and regulation are vital to ensure that public health and the environment are protected. They are also key to the reputation of businesses and organisations that follow their guidance.

We’re increasingly aware of how plastic is polluting our environment. Much recent attention has focused on how microplastics – tiny pieces ranging from 5 millimetres down to 100 nanometres in diameter – are filling the seas and working their way into the creatures that live in them. That means these ocean microplastics are entering the food chain and, ultimately, our bodies.

The globalization of the food chain has resulted in increased complexity and diminished transparency and trust into how and where our foods are grown, harvested, processed and by whom.

Erik P Millstone, University of Sussex and Tim Lang, City, University of London

The UK’s food safety regime is not working properly. It is failing to ensure an acceptably safe food supply. Food poisoning rates are too high; confirmed cases of the Campylobacter bacteria, for example, increased by about 46% from 2008 to 2012.

The Foodservice Network is pleased to announce the first full day Workshop for the creation of a new performance standard for Hot Food Display Cabinets (BSI – PAS). The workshop is being held at The British Standards Institution (BSI), 389 Chiswick High Road London, W4 4AL on the 21st of July from 10:00 am until 4:00 pm.

The Foodservice Network is working with the British Standards Institution (or BSI), the national standards body of the United Kingdom, to develop a new publicly available specification BSI (PAS) related to hot food/ambient food delivery services.

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