Reports and guidance

The annual reports provide a summary of the work carried out by the Scottish Food Enforcement Liaison Committee (SFELC) and its associated Subcommittees and Working Groups.

SFELC Annual report 2011-2012

SFELC Annual report 2010-2011

SFELC Annual report 2009-2010

Local Authority Food Sampling in Scotland report 1 January to 30 June 2013

The Scottish Food Enforcement Liaison Committee (SFELC) commissions surveys through its sub committees to consider food safety and food standards issues in Scotland.

SF01 - Survey of fat content, sulphur dioxide and meat species present in minced meat sold in Scotland during 2000 to 2002

Report of the Food Standards Sub Committee of the Scottish Food Enforcement Liaison Committee

SF30 - Accuracy of meat species labelling and use of colours in Indian, and similar catering premises

Report of the Food Standards Sub Committee of the Scottish Food Enforcement Liaison Committee

SF29 - Microbiological quality of potted meat and similar products

Report of the Food Standards Sub Committee of the Scottish Food Enforcement Liaison Committee

SF28 - Accuracy of labelling of food aimed at gluten intolerance sufferers

Report of the Food Standards Sub Committee of the Scottish Food Enforcement Liaison Committee

SF27 - Colours in confectionary, with a particular focus on imported food

Report of the Food Standards Sub Committee of the Scottish Food Enforcement Liaison Committee

SF26 - Microbiological quality of pre-packed sandwiches at end of shelf-life

Report of the Food Standards Sub Committee of the Scottish Food Enforcement Liaison Committee

SF21 - Microbiological quality of water from water coolers

Report of the Food Standards Sub Committee of the Scottish Food Enforcement Liaison Committee

SF10 - Microbiological quality of lettuce used in catering premises

Report of the Food Standards Sub Committee of the Scottish Food Enforcement Liaison Committee

SF09 - The fat and salt content of reduced calorie sandwiches

Report of the Food Standards Sub Committee of the Scottish Food Enforcement Liaison Committee

SF11 - SF 16 Microbiological quality of pâté and smoked products/pâtés made by small producers and caterers

Report of the Food Standards Sub Committee of the Scottish Food Enforcement Liaison Committee

SF03 - Survey of restaurant desserts

Report of the Food Quality Sub Committee of the Scottish Food Enforcement Liaison Committee

SF22 - Presence of 'Southampton Colours' in cakes and biscuits made by craft bakers in Scotland

Report for the Food Standards Sub-Committee

SF23 - Salt levels of craft baked bread products in Scotland

Report for the Food Standards Sub-Committee

SF24 - Microbiological quality of prepared washed salad leaves supplied to retailers and caterers

Report of the Food Standards Sub Committee of the Scottish Food Enforcement Liaison Committee

SF12 - MSG in food from Chinese takeaways and restaurants

Report of the Food Standards Sub Committee of the Scottish Food Enforcement Liaison Committee

SF20 - Fat and sulphur dioxide levels in lean beef mince and steak mince

Report of the Food Standards Sub Committee of the Scottish Food Enforcement Liaison Committee

Assessment of microbiological cross-contamination from raw meat to cooked meat products

Report of the Scottish Food Co-ordinating Committee