Institute of Food Science & Technology
The Voice of the Food Profession
Advisory Statement (PDF) | January 2004
In the event of microbiological contamination of mains water supplies, water utilities in the area(s) affected would, in most instances, issue advice to the public to boil water before use. This Advisory Statement summarises science-based advice as it affects water for drinking, for use in the home and for other uses in connection with the handling and preparation of food.
Advisory Statement (PDF) | May 2008
An IFST contribution to the 16th National Food Safety Week which runs 9-13 June 2008.
Cross-contamination or the spreading of germs is a major cause of food poisoning but it is preventable. Avoiding cross-contamination is simple and important. Here IFST explains how it occurs and how to prevent it. Follow our top 10 tips for avoiding cross contamination in the home.
Advisory Statement (PDF) | March 2003
An IFST contribution to the 11th Foodlink National Food Safety Week June 2003.
There are many important things that we should do and precautions that we should take when preparing food. Our hands are one of the main ways in which harmful micro-organisms can be transmitted to food or to kitchen surfaces which can then be a source of contamination. But we can deal with this risk by washing our hands (and surfaces) thoroughly and frequently. Learn about the importance of hand-washing and how to avoid cross-contamination in the home.
Advisory Statement (PDF) | May 2002
An IFST contribution to the 10th Foodlink National Food Safety Week June 2002.
It's easy to blame the caterer or the supermarket when you've had a dose of food poisoning but in reality we are all responsible for making sure that our food is safe, from the point of production or harvesting right up to the time of eating. A weak link in the chain at any point can cause unnecessary illness which can be anything from inconvenient to serious. Hence the importance of keeping food safe at all times. Whether you work on a farm, in a factory, shop, restaurant or buy and prepare food for your family, this IFST Advisory Statement tells you what you need to know to keep food safe.
Advisory Statement (PDF) | March 2000
An IFST contribution to the 8th Foodlink National Food Safety Week June 2000.
Much scientific effort goes into making food as safe as possible up to the point of purchase. After that, it is down to us, the consumer, to make sure we correctly prepare, cook and store the food. From hand-washing, the use of refrigeration and the importance of making sure food is piping hot, here we provide comprehensive advice on how to keep different types of food safe once we get them home from the shop.
Advisory Statement (PDF) | June 2009
An IFST contribution to National Food Safety Week June 15th - 21st, 2009
Listeriosis is a foodborne disease caused by eating food contaminated with Listeria monocytogenes . This organism causes serious illness in vulnerable groups such as the elderly, pregnant women, individuals with weakened immune systems and the newborn. Listeria monocytogenes is well-suited to growth and survival in foods, even if these are stored in the refrigerator, and is a major concern in ready-to-eat foods. Listeria are common in the environment and can be introduced into food by contact with contaminated surfaces or kitchen utensils. Here we offer pointers for minimising the risk to vulnerable consumer groups in relation to ready-to-eat foods.
Advisory Statement (PDF) | September 2001
Originally published as an IFST contribution to Foodlink National Food Safety Week June 2001 and since updated.
Young children, the elderly and other vulnerable people are more susceptible to food poisoning than the rest of the population. In this Advisory Statement IFST provides an understanding of those foods which are the most hazardous and why, with advice on preparing and cooking food safely and hygiene. Special advice for children, pregnant women, and people with AIDS is also provided.
Advisory Statement (PDF) | June 2010
An IFST contribution to the 18th National Food Safety Week 7-13 June 2010.
Campylobacter is one of the major causes of food poisoning, and the theme of this year's food safety week is how to prevent illness caused by it. IFST is supporting food safety week by providing this guidance on preventing cases of food poisoning by Campylobacter, especially while eating outside during the summer.
Advisory Statement (PDF) | March 2005
An IFST contribution to Foodlink National Food Safety Week June 2005.
Much scientific effort goes into making food as safe as possible up to the point of purchase. Thereafter, as consumers, or as preparers of food for others, it is literally "in our hands" to keep it safe. Germs are everywhere and our hands are one of the main ways in which they can be transmitted to food or to kitchen surfaces, which can then be a source of contamination and sickness. In this Advisory Statement IFST explains what we should do and the precautions we should take when preparing food.
23 May 2013
IFST responds - creating a new food body in Scotland
IFST comments – FSA consultation on The Contaminants in Food (Scotland) regulations 2013
20 May 2013
Work experience placements - IFST wants your views
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