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Guidance on health and identification marks that must be applied to products of animal origin (POAO) such as meat, egg products, fish, cheese and milk.
Guidance to help food businesses meet labelling requirements for prepacked for direct sale (PPDS) food
Apply for a temporary Certificate of Competence to slaughter or kill animals under the Welfare of Animals at the Time of Killing (WATOK) regulations.
Food safety management pack for small catering businesses such as restaurants and takeaways that serve Chinese cuisine.
Novel foods authorisation requirements and what you need to submit as part of a novel food application.
It is mandatory for nutrition information to be declared on prepacked food. In Northern Ireland, the FSA is responsible for nutrition labelling. District Councils enforce these regulations in Northern Ireland.
A list of foodstuffs with current Great Britain import restrictions.
What you can do to reduce the risk of becoming ill due to Campylobacter
Knowing how to store, cook and reheat food at home helps improve food safety and reduce food waste. This page has advice on some common household food safety questions like the sniff test and the egg float test
There are a number of key pieces of legislation which underpin the work we do.
How to vacuum pack your chilled food products safely as a business, manufacturer or retailer.
How to label allergens and avoid allergen-cross contamination when producing pre-packed food.
This advice applies to all UK food business operators other than primary producers (for example, farmers and growers).
What food supplements are and what you need to do as a business to sell them.
Information for anyone who is already consuming or is considering consuming raw drinking milk or raw cream.
How production areas are classified, the method of treatment and how to apply for classification.
Information on fortification of flour with folic acid and why it’s happening.
Whether you work in a food business or you are a consumer interested in food law, there are general requirements which you need to be aware of.
Information on the risks of acrylamide and how you can reduce the chances of being harmed by it.
What you need to submit as part of your regulated product application.
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