Additional help and support
This page contains additional help and resources for those who sell or distribute food to the public. Please read all the pages in this guide to ensure you have the information you need to run your food business.
Business guidance
Clean Beef Cattle for slaughter: A guide for producers
This guidance booklet is intended for all involved in the beef supply chain, such as farmers, hauliers, veterinary surgeons, and abattoir and market operators. It aims to provide advice on the production of clean cattle for slaughter.
Amendments to Retained Regulation 2019/1793: Controls Applied to Imported Food and Feed not of Animal Origin: summary of stakeholder responses
This consultation was issued on 14th April 2022 and closed on 7th July 2022. It is a joint Food Standards Agency (FSA) and Food Standards Scotland (FSS) consultation on proposed amendments to Retained Regulation 2019/1793. This retained EU legilsation applies a temporary increase of official controls and special conditions governing the entry into Great Britain of certain food and feed of non-animal origin from certain countries.
Approval of food establishments in Northern Ireland policy: glossary
Definitions and abbreviations used in this guidance explained in full.
Approval of food establishments in Northern Ireland policy: summary
This document sets out the governance, policy and other arrangements for the approval of food establishments by the Food Standards Agency (FSA) in Northern Ireland.
Food Hygiene Rating Scheme online display guidance
This guidance sets out how to display your food hygiene rating online and on social media in England, Wales and Northern Ireland. This will ensure that you give your customers accurate information and can allow them to order with confidence.
Chapter 2.1 Food Chain Information (FCI) and Collection and Communication of Inspection Results (CCIR)
This chapter details the use of FCI and the collection and communication of inspection results for stakeholders.
PPDS food labelling webinar for UK food businesses
Allergen labelling laws for prepacked for direct sale (PPDS) foods changed on 1 October 2021. To help food businesses prepare we hosted this webinar.
Introduction to allergen labelling for PPDS food
What businesses need to know about the changes to allergen labelling for prepacked for direct sale (PPDS) food, also known as Natasha's Law.
Starting a UK wine production business
Guidance for UK wine producers on setting up a wine business.
Online food safety training
Free online training courses for businesses, including allergen training.
Allergen guidance for food businesses
Guidance for food businesses on providing allergen information and best practice for handling allergens.
Industry guides to good food hygiene
How to prepare and develop national guides for good hygiene practice.
Safer food, better business for Chinese cuisine
Food safety management pack for small catering businesses such as restaurants and takeaways that serve Chinese cuisine.
Safer food, better business for retailers
Food safety management pack for small retail businesses that sell food. This includes small convenience stores, 'corner shops' and confectioners, tobacconists and newsagents.
Safer food, better business supplement for residential care homes
Food safety management pack for small residential care homes that prepare and cook food for the residents in their care.
Safer food, better business for Indian cuisine
Food safety management pack for small catering businesses such as restaurants and takeaways that serve Indian, Pakistani, Bangladeshi and Sri Lankan cuisines.
Safer food, better business teaching resources for colleges
Teaching resources for catering students intended to promote understanding of food safety management and Safer Food Better Business (SFBB).
Managing food safety
How to manage food safety in your food business. Includes online training and e-learning resources.
Avoiding cross-contamination in your food business
Guidance on how to prevent cross-contamination.
Chilling food correctly in your business
How to chill, freeze and defrost food safely in your business.
Food safety inspections and enforcement
How to prepare your business for food safety inspections and avoid enforcement action.
Personal hygiene
Guidance on what you and your staff must do when handling food.
Cooking safely in your business
How to cook food in your business to kill harmful bacteria and prevent food poisoning.
Cleaning effectively in your business
Guidance on how to clean equipment and surfaces to prevent harmful bacteria from spreading onto food.