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If you run a food business you must have a hazard analysis plan (HACCP) to meet food safety and hygiene standards
This toolkit helps both those who buy food and catering services for the public sector and potential suppliers.
Results from the government’s monitoring of pesticide residues in food, reviewed by the Expert Committee on Pesticide Residues in Food (PRiF).
Sustainable food system indicators for the UK.
How to improve school food and schoolchildren's diets.
‘Diet Dimensions’ is a live social game to help generate and inform policies for healthier and more sustainable food systems
Practical training materials for primary and secondary schools to use to train staff to teach about healthy eating.
This strategy sets out what we will do to create a more prosperous agri-food sector that delivers healthier, more sustainable and affordable diets for all.
Independent review of England’s food chain from field to fork.
How local authorities' public health and planning teams can promote healthy weight environments.
Find out the information you must give to customers on food products and how to give it.
These documents explain how OHID is approaching reduction and food and drink reformulation as part of the government’s obesity strategy.
The National Diet and Nutrition Survey assesses the diet, nutrient intake and nutritional status of the general population of the UK.
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