We use some essential cookies to make this website work.
We’d like to set additional cookies to understand how you use GOV.UK, remember your settings and improve government services.
We also use cookies set by other sites to help us deliver content from their services.
You have accepted additional cookies. You can change your cookie settings at any time.
You have rejected additional cookies. You can change your cookie settings at any time.
Departments, agencies and public bodies
News stories, speeches, letters and notices
Detailed guidance, regulations and rules
Reports, analysis and official statistics
Consultations and strategy
Data, Freedom of Information releases and corporate reports
Information on the risks of acrylamide and how you can reduce the chances of being harmed by it.
Descriptions of the legal requirements from each regulation that applies to meat establishments.
Cleaning removes harmful bacteria, viruses and parasites which may be present on food in food preparation areas.
Cross-contamination occurs when bacteria is transferred between different foods, from food to surfaces, and from surfaces to food.
Information for bakers on the changes to allergen labelling for prepacked for direct sale (PPDS) food, also known as Natasha's Law.
Information about genetically modified (GM) foods and how we assess the safety and labelling requirements of these products.
What consumers need to know about ultra-processed foods.
How to apply to be an Official Veterinarian and their role
Apply for a full Certificate of Competence to slaughter or kill animals under the Welfare of Animals at the Time of Killing (WATOK) regulations.
How to consume food supplements safely.
Additives and E numbers for colours, preservatives, antioxidants, sweeteners, emulsifiers, stabilisers, thickeners and other types of additives
Supplementary guidance for applicants submitting a cell-cultivated product dossier for market authorisation in Great Britain.
The Food Standards Agency in Northern Ireland, in partnership with the College of Agriculture, Food and Rural Enterprise, have created guidance to help businesses produce pancakes with reduced sugar and salt.
How to prepare and develop national guides for good hygiene practice.
How to prepare your business for food safety inspections and avoid enforcement action.
Advice for students on how to keep their kitchen clean and reduce the risk of food poisoning.
The Eatwell Guide makes healthy eating easier to understand. This version of the guide is intended for users in Northern Ireland.
National Monitoring Plan (NMP) sampling priorities for the import of products of animal origin (including pet food), and products not of animal origin.
Guidance on food safety and hygiene requirements that apply in the various situations in which wild game is hunted and supplied for human consumption.
Give information to consumers when selling food that is loose or hasn't been prepacked by another producer.
Do not include personal or financial information like your National Insurance number or credit card details.
To help us improve GOV.UK, we’d like to know more about your visit today. Please fill in this survey (opens in a new tab and requires JavaScript).