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How the FSA charges for activities carried out in meat premises
Find out the tests that are most commonly requested from APHA, their test codes, and the correct laboratory to send samples.
You need to tell the Rural Payments Agency (RPA) if the structure of your business is changing.
How to spot African swine fever, what to do if you suspect it and how to stop it spreading.
Guidance for exporters in EU and non-EU countries on how to complete health certificates to export animals and animal products to Great Britain.
How to spot koi herpesvirus (KHV), what to do if you suspect it and measures to prevent its spread.
What consumers need to know about glycerol and slush ice drinks.
How to spot sheep scab, what to do if you suspect it and control measures to prevent its spread.
Information about Sevington BCP and the checks that take place there.
Invited applicants can apply for a grant to improve or expand slurry storage capacity and to cover stores.
How to register as a producer, and the rules you must follow to produce and market bottled drinking water.
Guidance for food businesses on selling, sampling and testing raw drinking milk, including information on tuberculosis and raw cows' drinking milk.
Where Great Britain will accept verifiable PDF GB health certificates from, to import live animals and animal products through TRACES or other systems.
What happens when Rural Payments Agency field officers visit your holding, including checks on tagging, holding registers and movement records.
Beef abattoirs must dress, categorise, classify, weigh and label carcases according to regulations, and communicate results to suppliers.
How to spot lumpy skin disease, what to do if you suspect it and how to prevent it spreading.
How to spot Newcastle disease, what to do if you suspect it and measures to prevent its spread.
The rules you must follow to make sure deer can be traced to help prevent and contain disease.
A closed FETF grant for help to buy items that improve productivity, manage slurry and improve animal health and welfare.
How to handle fish and fishery products that are intended to be eaten raw or lightly cooked in food businesses and restaurants.
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