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Information on cryptosporidium including sources and routes of transmission, symptoms, and general hygiene advice to minimise the spread.
Find out the information you must give to customers on food products and how to give it.
The symptoms, diagnosis, management, surveillance and epidemiology of salmonella.
Food and drink labelling and packaging regulations - what you must show, warnings, health and organic labels and packaging standards.
The food safety and hygiene regulations you must follow - the law, regulations
Guidance for food businesses on the Weights and Measures (Food) (Amendment) Regulations 2014.
The T13 exemption allows you to recover waste food by decanting or unwrapping it and recovering the packaging.
Find out how you could do the SFI actions for farmland wildlife on arable and horticultural land.
Find out which types of food are zero-rated and which are standard-rated for VAT purposes.
Rules on labelling food, feed and seed as organic or using organic production terms if you produce, prepare, store, import, export or sell organic food in the UK.
Guidance on the handling of slurry and manure to help reduce the spread of antibiotic resistant bacteria.
How to care for animals on farms and at market in severe hot or cold weather, floods or drought.
The symptoms, diagnosis, management and epidemiology of campylobacter.
Find out when you need to charge VAT and at what rate if you supply food and drink for the purposes of catering or as a takeaway.
Get help to classify ceramic articles for import and export.
If you run a food business you must have a hazard analysis plan (HACCP) to meet food safety and hygiene standards
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