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When and how to take samples from breeding chickens for the salmonella national control programme (NCP), and what happens if a flock tests positive.
Marketing standards for poultry meat producers, manufacturers, retailers and distributors.
Form for poultry keepers to notify the Animal and Plant Health Agency of chickens kept for meat production.
Find out when and how to take samples, and what happens if one of your flocks tests positive.
When and how to take samples for the salmonella national control programme (NCP) if you’re an egg producer, and what happens if a laying flock tests positive.
Find out what information you need to show on products made of or containing meat that you sell to the public.
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.
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.
Competent authorities of exporting countries should use the relevant model health certificate as a template to create a version exporters can apply for to export poultry meat to Great Britain, the Channel Islands or Isle of Man.
How to manage the health and welfare of poultry during transport, at market and during slaughter.
Marketing standards for hatching egg and chick producers, manufacturers, retailers and distributors.
Find out which live animals and animal foods or feeding stuffs are zero-rated for VAT.
How to market eggs, including rules on registration, egg marking, salmonella control and egg marketing inspections in England and Wales.
How to use and supply animal by-products (ABPs) as farm animal feed or in feed, and how to get your site registered and approved.
Find out if the goods you're declaring to inward or outward processing are classed as sensitive goods.
Find out when you must label your meat, fish or seafood product with its country of origin.
Rules of shackle line operations, waterbath and gas stunners, and facilities for slaughtering poultry, rabbits and hares in abattoirs.
Know which licence or certificate you must have to restrain, stun or kill animals which are not for human consumption, and how to carry out these operations.
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