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Labelling rules for businesses in Great Britain (England, Scotland and Wales) and retailers in Northern Ireland, for certain agri-food products moved under the Northern Ireland Retail Movement Scheme.
Rules on restraining methods, stunning pens, captive bolt, gas and electrical stunning equipment, bleeding animals and shackling and hoisting animals.
Rules for feeding, watering, prioritising, holding animals for slaughter, and the design and layout of a slaughterhouse.
How to comply with your environmental permit: additional technical guidance for red meat processors.
Marketing standards for veal and beef importers, exporters, producers, manufacturers, retailers and distributors.
Find out what information you need to show on products made of or containing meat that you sell to the public.
Apply online to export fresh or frozen beef, pork or lamb, or products containing these meats, to the EU for onward export to a country outside the EU.
What you need standard operating procedures for, the role of animal welfare officers, livestock unit limits and record keeping in slaughterhouses.
You must label beef, veal, mince and trimmings according to compulsory rules; extra information must meet food labelling legislation.
Requirement to analyse samples from food producing animals for residues of veterinary medicines and prohibited substances.
You must batch and label the beef and veal you sell or supply according to specific rules, which vary from product to product.
Apply online to export fresh or frozen pork or pig meat to the United Arab Emirates.
How to spot African swine fever, what to do if you suspect it and how to stop it spreading.
The Scientific Advisory Committee on Nutrition recommendations on iron and health, and consumption of red and processed meat
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