Importing bakery products
Guidance on licensing, labelling, packaging, and chemical safety when importing bakery products.
Guidance on licensing, labelling, packaging, and chemical safety when importing bakery products.
Guidance for traders on importing certain foodstuffs, import restrictions and further information on labelling, packaging, chemical safety, additives and organic products.
Information on the measures concerning acrylamide levels in food, guidance for food business operators and benchmark levels for monitoring acrylamide levels in different food categories.
Guidance on the measures you must take in order to import and export wine legally into or from the UK.
Guidance on the labelling requirements wine must meet to be sold in the UK.
Importing products of animal origin (POAO) or fishery products has potential hazards which businesses should be aware of.
Defining what a high-risk product is, guidance on aflatoxin levels in imported food, current GB restrictions and guidance for importing certain products from defined countries.
Pesticides are chemical or biological substances that are used to kill or control pests during the cultivation and storage of crops. We have oversight of pesticides and food safety in England, Wales and Northern Ireland.
Food safety management procedures for small businesses.
How to freeze fish and fishery products that are intended to be eaten raw or lightly cooked in food businesses and restaurants.
Legal requirements that you have to follow as a food business.
Requirements that apply when you supply or produce food on the move.
Explains the legal requirements that food businesses who import products of non-animal origin into GB must comply with.
Full consultation on the chilling requirements changes of Qurbani meat and offal supplied from slaughterhouses in England and Wales during the period of Eid al-Adha.
Information about the Regulated Products Service, why we need the data, what we do with it, and your rights.
How to cook your food to prevent food poisoning.
You can get ill if you eat unbaked dough or batter made with flour containing bacteria. Flour is a raw ingredient and should be cooked or baked before eating to make it safe.
Christmas food hygiene tips and how to cook your turkey safely.
How to avoid food poisoning and food waste during a power cut or power outage at home.
How to stay food safe when cooking food at a barbecue. How to safely prepare meat and salads, cook meat thoroughly, and what to do with any leftovers from a BBQ.
Different food additives and advice on regulations and the safety of additives in food.
Food safety advice when preparing burgers at home and when eating burgers in restaurants
How to make sure the food you take on a picnic stays fresh and safe to eat.
It is important to understand best before and use-by dates on food labels to keep food safe and to help reduce food waste. Food may contain bacteria, and if stored for too long or at the wrong temperature can cause food poisoning.