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Marketing standards for poultry meat producers, manufacturers, retailers and distributors.
Emerging techniques on how to prevent or minimise the environmental impacts of post-combustion carbon dioxide capture.
Assessment of a method to determine how poultry has been chilled to ensure that a product adheres to marketing legislation.
Rules of shackle line operations, waterbath and gas stunners, and facilities for slaughtering poultry, rabbits and hares in abattoirs.
Guidance on the ventilation of indoor spaces to reduce the spread of respiratory infections, including coronavirus (COVID-19).
Emerging techniques on how to prevent or minimise the environmental impacts of hydrogen production by electrolysis of water.
Emerging techniques on how to prevent or minimise the environmental impacts of industrial hydrogen production from methane or refinery fuel gas with carbon capture for storage.
Check the tariff classification for cooling mates for animals.
Get help to classify various items of iron and steel, primarily those classified under chapter 72.
Rules on restraining methods, stunning pens, captive bolt, gas and electrical stunning equipment, bleeding animals and shackling and hoisting animals.
Answers to frequently asked questions on Approved Document O, which sets standards for reducing overheating risk in new residential buildings.
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