Cleaning effectively in your business
Guidance on how to clean equipment and surfaces to prevent harmful bacteria from spreading onto food.
Guidance on how to clean equipment and surfaces to prevent harmful bacteria from spreading onto food.
How to vacuum pack your chilled food products safely as a business, manufacturer or retailer.
How to apply for registration of a milk production holding and how we carry out inspections on dairy farms.
Legal requirements and standards for approved meat establishments.
How to label allergens and avoid allergen-cross contamination when producing pre-packed food.
This helps brokers understand their obligations under food law including the need to register as a food business.
Legislation on animal feed applies to a wide range of animal feed businesses and activities. This page contains further guidance on key legislation affecting businesses involved with animal feed.
Guidance for food businesses on providing allergen information and best practice for handling allergens.
Food safety management guides for caterers and retailers in Northern Ireland.
How to register and apply for approval as an animal feed business that makes, markets or uses animal feed.
How to report, respond to and prevent an incident, including how to withdraw or recall unsafe food products.
What the Food Hygiene Rating Scheme is, how to read the rating scale and how the rating is given following an inspection of your business.
Our toolkit helps your food business get the most out of your food hygiene rating. We provide imagery guidance, downloadable resources and banners you can use for your website.
Food safety management procedures for small businesses.
Food hygiene requirements for your business.
Legal requirements that you have to follow as a food business.
How to detect and monitor chemical contaminants and guidance on the relevant limits.
Shellfish production and how it is monitored and reported by us.
How to manage the food hygiene and safety procedures in your food business.
The way pigs must be tested for trichinella before entering the food chain.
How we audit your meat premises and what you need to know as a food business owner.
This consultation was issued on 27 January 2022 and closed on 27 April 2022. The purpose of the consultation was to seek comments from stakeholders on the revised guidance for less than thoroughly cooked beef burgers.
Guidance on providing food in a village hall or other community setting for volunteers and charity groups. It includes advice on registration, certificates and allergen information.
Information on our Register a food business privacy notice, why we require data, what we do with the data and your rights.