APA News

  • Public Analysts results lead to UK restaurant being fined for misleading description of lobster dish

    06 February 2020

    Public Analysts from the Minton Treharne & Davies Group were involved in the legislative assessment and issuing of the certificate when asked for an opinion by their local Swansea Trading Standards in the case of a lobster dish being misleadingly described.

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  • Minton Treharne & Davies Group are now located at one laboratory

    04 February 2020

    The Minton Treharne & Davies Group have announced that all of its divisions have now moved into its new 25,000 sq ft facility on the outskirts of the Welsh capital city to join their four public analysts there. These other divisions include solid fuel, oil/petroleum, environmental metallurgy, fire investigation, non destructive testing with a training school and worldwide expert scientific consultants.

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  • New Public Analyst Appointment at PASS

    31 January 2020

    PASS is pleased to announce that Donna Hanks has joined the Public Analyst team based at Wolverhampton, bringing the number of appointed public analysts in PASS to eight

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  • Lancashire APA Laboratory involved in successful prosecution of Carnforth takeaway

    22 January 2020

    Lancashire APA Laboratory involved in successful prosecution of Carnforth takeaway ordered to pay £6,370 in a fine and costs after being found guilty of breaching food hygiene regulations, having serving a naan bread contaminated with a cigarette filter tip wrapper.

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  • Lancashire APA laboratory plays it's part in securing a successful prosecution of takeway owner.

    04 December 2019

    A Lancaster takeaway has been fined £15,000 for breaching food hygiene regulations after a customer found a 3cm long screw inside an onion bhaji. By examination of the bhaji using low power microscopy, Bharatha Reddy, Public Analyst for Lancashire County Scientific Services, was able to observe a tapered screw which was clearly visible and presented securely lodged into the side of the bhaji. Further microscopical examination identified slithers of cooked onion epithelium tightly twisted around the thread of the screw and that the contents of the cross head consisted mostly of partially cooked gram flour batter. The imprint left in the bhaji perfectly matched the size and dimensions of the screw. From this, Bharathi was able to conclude that the screw became associated with the bhaji during the production process and more specifically at the mixing bowl stage.

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  • Food Standards Scotland looks at Laboratories

    20 November 2019

    At its Board meeting on the 20th November, the Board of Food Standards Scotland (FSS) received an information and discussion paper on the future capacity and capability of official food and feed control laboratories. This follows the publication of summaries of a review and paper that was considered by the Food Standards Agency Board in September.

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