Cheese recovery guidance
Guidance for businesses and local authorities to ensure that cheese recovery is carried out in accordance with the food hygiene legislation.
Business guidance
Manual for official controls
Legal requirements and standards for approved meat establishments.
Vacuum packaging
How to vacuum pack your chilled food products safely as a business, manufacturer or retailer.
Hazard Analysis and Critical Control Point (HACCP)
How to manage the food hygiene and safety procedures in your food business.