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Marketing standards for poultry meat producers, manufacturers, retailers and distributors.
When and how to take samples from breeding chickens for the salmonella national control programme (NCP), and what happens if a flock tests positive.
Find out what information you need to show on products made of or containing meat that you sell to the public.
Product Safety Report for Simple Electric Grill, DKS-301 presenting a serious risk of fire.
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 a composite food product is, and the rules you need to follow to export or move these products from Great Britain to the EU and Northern Ireland.
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.
Find out which types of food are zero-rated and which are standard-rated for VAT purposes.
Results from samples taken between January 2017 - March 2017 in a UK-wide survey to estimate the extent of campylobacter contamination in fresh retail chicken.
Product safety report for Electric BBQ Grill 1800W presenting a serious risk of electric shock.
Results from samples taken between August 2016 - December 2016 in a UK-wide survey, using a revised laboratory protocol to estimate the extent of campylobacter contamination in fresh retail chicken.
Results from samples taken between April 2017 - July 2017 in a UK-wide survey to estimate the extent of campylobacter contamination in fresh retail chicken.
Results from quarters 1-4 of a 12-month, UK-wide survey estimating the extent of campylobacter contamination in fresh retail chicken and its packaging.
Results from samples taken between July-September 2015: the first three months of a new 12-month, UK-wide survey estimating the extent of campylobacter contamination in fresh retail chicken and its packaging.
Results from quarters 1-3 of a 12-month, UK-wide survey estimating the extent of campylobacter contamination in fresh retail chicken and its packaging.
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