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Business guidance

Keeping your food safe right through the food chain. From farming and manufacturing to retail and catering, here you will find advice on how to manage food hygiene and safety at every stage of the business.

EU references in FSA guidance documents

The FSA is updating all EU references, to accurately reflect the law now in force, in all new or amended guidance published since the Transition Period ended at the end of 2020.  In some circumstances it may not always be practicable for us to have all EU references updated at the point we publish new or amended guidance.  

Other than in Northern Ireland, any references to EU Regulations in this guidance should be read as meaning retained EU law. You can access retained EU law via HM Government EU Exit Web Archive. This should be read alongside any EU Exit legislation that was made to ensure retained EU law operates correctly in a UK context. EU Exit legislation is on  In Northern Ireland, EU law will continue to apply in respect to the majority of food and feed hygiene and safety law, as listed in the Northern Ireland Protocol, and retained EU law will not apply to Northern Ireland in these circumstances.

Read our statement about updating content produced before the end of the EU transition or while the UK was in the EU.


How to apply the Hazard Analysis and Critical Control Point (HACCP) principles to your business.

Allergen labelling changes for prepacked for direct sale food

Guidance to help food businesses, affected by recent changes to allergen labelling requirements, also known as Natasha's Law. Use the toolkit to better understand how to label food products following the legislation that came into effect on 1 October 2021.