CFA joins UK Packaging Pact as founding signatory

5 May, 2026

CFA has signed up as a founding signatory to the UK Packaging Pact, joining 55 organisations ahead of the Pact’s launch in April 2026. The UK Packaging Pact is the successor to the UK Plastics Pact – a world-first initiative that has since inspired a global network of Pacts operating across every continent. Building on seven years of collaboration and measurable impact, the new voluntary agreement extends the focus beyond plastics to drive system-wide change across all packaging materials, with four goals covering optimising packaging, scaling reuse and refill, unblocking barriers to circularity, and harmonising data. The ambition is to […]

READ MORE

BRCGS Issue 10: CFA at the table

1 May, 2026

BRCGS certification has long been a membership requirement for CFA – and the Standard’s origins are closely linked to CFA’s own history, with the original accreditation scheme arising from the first editions of CFA’s chilled food production Guidelines in the late 1980s and early 1990s. CFA’s Karin Goodburn has been involved in BRCGS working groups from Issue 4 through to Issue 9 and has now been appointed to the English language Issue 10 Technical Working Group – following a competitive selection process attracting more than 500 applications from around the world for the English- and Mandarin-speaking working groups. The group […]

READ MORE

CFA Publishes Timely New Industry-led UK Ready to Eat Foods Safety and Shelf Life Guidance

8 January, 2026

Assuring Safety of Ready to Eat Food (RTE) in Relation to Listeria monocytogenes and Regulation 2073/2005 New industry-led good practice guidance for manufacturers and retailers of certain ready to eat (RTE) foods has been published to help Food Business Operators (FBOs), Competent Authorities (CAs) and enforcement officers manage the risk posed by L. monocytogenes in those products. The guidance (https://bit.ly/4rtqmLI), which was developed by the Chilled food Association (CFA) in consultation with regulators and industry, reiterates that food safety must be assured through HACCP, supported by Good Manufacturing Practice (GMP), Good Hygienic Practice (GHP) and Pre-Requisite Programs (PRPs). The guidance […]

READ MORE