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Information on cryptosporidium including sources and routes of transmission, symptoms, and general hygiene advice to minimise the spread.
The rules on bringing food or animal products into Great Britain from abroad: restrictions, types of food and the amount you can bring.
There are rules for bringing food or animal products into Great Britain…
The rules on bringing meat, dairy, fish and other animal products depend…
The rules on bringing fruit, vegetables, nuts and seeds depend on the…
You’ll need to apply for a permit or certificate if you’re bringing any…
If you declare banned food products to Border Force officers at customs,…
Guidance on the handling of slurry and manure to help reduce the spread of antibiotic resistant bacteria.
Find out the information you must give to customers on food products and how to give it.
Guidance for food businesses on the Weights and Measures (Food) (Amendment) Regulations 2014.
The symptoms, diagnosis, management and epidemiology of campylobacter.
Seeking views on changing the food allergen information laws for food prepacked on the premises where it is sold (like sandwiches or salads).
Travel and clinical advice on Cyclospora including characteristics, symptoms, diagnosis and epidemiology.
Rules on labelling food, feed and seed as organic or using organic production terms if you produce, prepare, store, import, export or sell organic food in the UK.
Get help to classify edible vegetables, roots, tubers, herbs, spices, fruit, nuts and peel for import and export.
Food and drink labelling and packaging regulations - what you must show, warnings, health and organic labels and packaging standards.
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.
Quality and labelling rules for growing, packing, distributing, importing and selling fresh fruit and vegetables.
Evidence and information for health and care professionals and the wider public health workforce to promote the benefits of a healthy, balanced diet.
This study aimed at identifying key risk factors for produce contamination at different entry points of the food chain
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