As we’re now firmly in 2026, the food safety landscape continues to evolve rapidly. In this Easter blog, we explore the most recent developments on the horizon and how they may impact the work of food safety and environmental health practitioners. 

The sanitary and phytosanitary agreement and future trade alignment 

The UK and EU are continuing negotiations on a UK–EU sanitary and phytosanitary (SPS) agreement to align aspects of UK food and feed law with EU standards. The primary focus of the agreement is to reduce routine border checks and administrative requirements for agricultural and food products following Brexit. The intention is to ease trade flows, reduce costs for businesses and potentially lower food prices for consumers. However, discussions continue around balancing regulatory alignment with national sovereignty, implementation challenges and potential impacts on domestic producers. The Food Standards Agency (FSA) will be discussing recent developments at their board meeting on 25 March. 

A recent Defra announcement suggests that the agreement will take effect mid-2027 and that businesses need to be prepared for alignment with certain EU requirements within this timescale. Businesses are being actively encouraged to take simple steps to start planning, such as connecting with trade bodies.  

Updated Food Law Code of Practice 

Since November 2025, work has been underway to review RIAMS procedures following revisions to the Food Law Code of Practice and accompanying Practice Guidance.  

One notable development is the revised food business registration process, which allows local authorities greater flexibility to prioritise inspections based on the risk level of new businesses, rather than strictly adhering to fixed inspection timeframes. This change is intended to help authorities focus their limited resources on businesses most likely to present food safety risks, thereby strengthening public health protection. 

When a new food business registers, the local authority assesses factors such as: 

• Type of food handled 

• Preparation processes 

• Scale of operations 

• Any available intelligence or compliance history. 

This information helps estimate the business’s inherent risk level. Higher-risk premises, such as those handling raw meat or preparing ready-to-eat foods, may be prioritised for early inspection, often within 28 days of commencing operations. 

Following inspection, businesses receive a risk rating (typically categories A–E), which determines the frequency of future interventions. Higher-risk premises may be inspected every 6–12 months, while lower-risk businesses may be subject to less frequent inspections or alternative interventions such as questionnaires. 

Cell-cultivated foods 

The emergence of cell-cultivated foods, sometimes referred to as lab-grown or cell-based meat, represents a significant development in modern food innovation. These products are produced by cultivating animal cells in controlled environments rather than raising and slaughtering livestock. 

In the UK, regulatory oversight falls under the FSA through the Novel Foods Framework, which ensures that any products placed on the market meet strict safety requirements. 

Applications for approval must include robust scientific evidence covering: 

• Product composition 

• Nutritional profile 

• Microbiological safety. 

Each application undergoes detailed risk assessment, independent scientific review and ministerial consideration before market approval can be granted. As this sector develops, practitioners may increasingly encounter businesses exploring these novel technologies. 

New listeria guidance and Assimilated Regulation 2073/2005 

The EU published the Commission Regulation (EU) 2024/2895 on 20 November 2024. This came into force on 10 December 2024 and becomes mandatory in the EU and Northern Ireland from 1 July 2026, amending Chapter 1, criterion 1.2(b), of Annex I of Regulation (EC) 2073/2005, strengthening microbiological safety requirements for ready-to-eat foods. From July, ready-to-eat foods that support the growth of Listeria monocytogenes must be pathogen-free (‘not detected in 25 g’) throughout their entire shelf-life, rather than only at the point of production.  

To support implementation, the European Commission and the Chilled Food Association have updated their guidance entitled Assuring Safety of Ready to Eat Food (RTE) in Relation to Listeria monocytogenes and Regulation 2073/2005. This guidance aims to help food businesses across the UK understand and meet the updated requirements. 

With Easter approaching, it’s timely to reflect on the food safety of chocolate 

Although chocolate is widely enjoyed and generally considered safe, it has occasionally been linked to salmonella contamination. Despite being a low-moisture food, chocolate can act as a vehicle for salmonella if contamination occurs during processing or handling. Salmonella is typically associated with raw foods such as poultry, eggs and meat. However, outbreaks linked to chocolate demonstrate that dry foods are not immune to microbial hazards.  

Contamination may occur if raw ingredients or equipment introduce bacteria during processing. While roasting cocoa beans destroys pathogens, salmonella present on raw beans can survive later stages of production if cross-contamination occurs. This is partly due to chocolate’s low water activity, which allows bacteria to survive for extended periods. 

Segregating raw cocoa beans from roasted beans is therefore essential to prevent cross-contamination. Manufacturing facilities must maintain strict hygiene controls and effective risk-management procedures. 

A notable example occurred in 2006, when a UK outbreak linked to Cadbury chocolate was traced to water leaks that contaminated products with Salmonella Montevideo. Even small numbers of salmonella organisms in chocolate can cause illness, as the high fat content may protect bacteria during digestion. Chocolate-related outbreaks can therefore affect large numbers of people across multiple countries, with children often disproportionately affected. 

Ensuring chocolate safety 

Most confectionery manufacturers operate under stringent food safety systems designed to maintain product safety and quality. Robust manufacturing practices, hygiene controls and hazard management systems are essential, as are independent checks by regulators, to ensure chocolate remains safe for consumers.  

Wishing everyone a very Happy Easter!