News and alerts

Campylobacter is the most common cause of food poisoning in the UK and is frequently associated with raw chicken. Food Standards Scotland (FSS) works in partnership with the Food Standards Agency (FSA) to tackle Campylobacter, and has been publishing results from a FSA survey on the amounts of contamination on fresh chickens bought from shops and supermarkets across the UK.

A Food Standards Scotland (FSS) survey published today (23 March) finds that salt intakes in Scotland have reduced by 13% since 2006. We welcome this reduction and the progress made towards the Scottish Dietary Goal for salt.

Food Standards Scotland (FSS) today (17 March 2016) launches the new Eatwell Guide, which replaces the eatwell plate and shows people in Scotland how they can achieve a healthy balanced diet.

Food Standards Scotland (FSS) Senior Communications Manager, Maria Tocher has become the 9th person in Scotland to achieve Chartered Institute of Public Relations (CIPR) Chartered Public Relations Practitioner Status.

Food Standards Scotland (FSS)’s Board will today (20 January) consider a raft of proposals, including reductions in the promotion, advertising and portion size of certain foods and drinks and consideration of the use of taxation and regulation to improve the Scottish diet.