Allergen Information for Non-Prepacked Foods Best Practice: Voluntary information
Voluntary information and how to keep allergen information accurate.
Business guidance
Allergen Information for Non-Prepacked Food
Best practice guidance for food businesses selling non-prepacked food
Guidance for Food Businesses in Northern Ireland
Here you’ll find everything you need to run a food business in Northern Ireland. We’ve provided links to allergen and dietary information, regulatory and food hygiene advice, healthy catering guidance - and so much more. Your NI food business journey starts here.
Mustard ingredients and peanut contamination - guidance for businesses
Food businesses are responsible for establishing whether any of their food products are affected and taking steps to ensure consumers are protected, and the food they sell is safe.
FHRS: Displaying your rating
Information on how your food business can get the most out of your food hygiene rating. We have imagery guidance, downloadable resources, and banners you can use for your website and social media channels.
Displaying your food hygiene rating on social media
This guidance sets out how to benefit from your food hygiene rating by displaying it prominently for your customers on social media.
Download your food hygiene rating for online display
There are three designs of the food hygiene rating image to suit your business’s online display requirements.
Preparing for your first food hygiene inspection
This page provides information on what a food hygiene inspection may involve. Please read all the pages in this guide to ensure you have the information you need to run your food business.
Food crime - guidance for businesses
Guidance for businesses on how to spot and prevent food crime.
Starting a food business
This guidance document is for anyone who sells or distributes food for public consumption. If you sell, cook, store, handle, prepare or distribute food for the public, you may be considered a food business
Changing your business operating model
This page contains guidance for changing the way your food business operates. Please read all the pages in this guide to ensure you have the information you need to run your food business.
Starting a food business from your home
This page provides specific information for those running a food business from home. Please read all the pages in this guide to ensure you have the information you need to run your food business.
Setting up your food business premises
This page provides information on how to choose the right premises and what facilities you need to provide in your food business. Please read all the pages in this guide to ensure you have the information you need to run your food business.
Starting your food business safely
This page provides details on the requirements you must consider when starting a food business. Please read all the pages in this guide to ensure you have the information you need to run your food business.
Getting ready to start your food business
This page provides guidance on how you can get ready to start your food business. Please read all the pages in this guide to ensure you have the information you need to run your food business.
Conclusion
Conclusion to guide on cleaner cattle for producers.
Cattle welfare
Owners and those looking after cattle have a legal responsibility to protect the welfare of animals at all times.
Cleaning cattle after slaughter
Guidance for cleaning cattle after slaughter.
Preparing cattle for slaughter
Guidance on preparing cattle for slaughter.
Keeping cattle clean during finishing
Cattle cleanliness is particularly affected by diet, housing, cattle health and weather conditions
How clean are my cattle?
Operator decisions regarding cleanliness will include an assessment of the amount of dung and dirt present as well as the wetness of the hide.
The benefits of producing clean cattle
Cleanliness at slaughter minimises the potential risk to human health, contributes to the production of safe meat, improves the shelf life of the meat, and consumer confidence.
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.
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.