Skip to main content
Google Tag Manager
English
Cymraeg
Open mobile navigation
Food Standards Agency - Frontpage
Contact
Food hygiene ratings
Search terms
Submit search
Leave this field blank
Close mobile navigation
Food Standards Agency - Frontpage
Search terms
Submit search
Leave this field blank
Contact
Food hygiene ratings
Home
News and alerts
News and alerts
Back
News and alerts
Latest updates
Latest updates
Back
News
Food Alerts
Subscribe to news and alerts
RSS feeds
Open policy making
Open policy making
Back
Consultations
Food safety and hygiene
Food safety and hygiene
Back
Food safety and hygiene
At home
At home
Back
Cooking your food
Chilling
Cleaning
Cross-contamination
Buying and eating food
Buying and eating food
Back
Allergy and intolerance
Best before and use-by dates
Food hygiene ratings
Food crime
Food poisoning
Food poisoning
Back
Campylobacter
Listeria
Salmonella
Hepatitis E virus
E. Coli
Food safety advice
Food safety advice
Back
Cannabidiol (CBD)
Norovirus
Raw drinking milk
Acrylamide
Radioactivity in food
Additives
Arsenic in rice
Burgers
Fake alcohol
Nutrition (Northern Ireland)
Nutrition (Northern Ireland)
Back
Check the label
The Eatwell Guide
Folic acid
Business guidance
Business guidance
Back
Business guidance
Starting a food business
Starting a food business
Back
Registering a food business
Setting up a food business
Managing food safety
Food safety for food delivery
Food hygiene for your business
Applying for approval
Applying for approval
Back
Applying for approval of a meat establishment
Applying for approval of a food establishment
Running a business
Running a business
Back
Safer food, better business
Allergen guidance
Food hygiene ratings for businesses
Promoting good hygiene
Hazard Analysis and Critical Control Point
Supply or produce food on the move
Distance selling, mail order and delivery
Food incidents
Packaging and labelling
Food and cooking oil waste
Industry-specific advice
Industry-specific advice
Back
The UK has left the EU
Cannabidiol (CBD) guidance
Imports and exports
Allergen labelling
Farming and animal feed
Meat and slaughter
Fish and shellfish
Wine
Chemical safety
Nutrition in Northern Ireland
About us
About us
Back
About us
Our mission and strategy
Our mission and strategy
Back
Who we are
Regulating Our Future
Science and research
Science and research
Back
Our approach to science
Research reports
Science committees
Apply for research funding
Our people
Our people
Back
Our Board
Leadership team
National Food Crime Unit
The people who protect your plate
Our committees
Our committees
Back
Committees of FSA Board
Northern Ireland Food Advisory Committee
Welsh Food Advisory Committee
Meat charging steering group
How we work
How we work
Back
Engagement and consultations
Regulatory approach
Freedom of information
Service standards
What we publish
Welsh language scheme
Enforcement and regulation
Enforcement and regulation
Back
Local authority audits
Local authorities
Key regulation
Working with us
Working with us
Back
Working for us
Equality and diversity
Contact us
Contact a food safety team
HACCP
Show topics A-Z
Breadcrumb
Home
Topics
Food business management
Running a food business
HACCP
Business guidance
Vacuum packaging
How to vacuum pack your chilled food products safely as a business, manufacturer or retailer.
Manual for official controls
Legal requirements and standards for approved meat establishments.
Hazard Analysis and Critical Control Point (HACCP)
How to manage the food hygiene and safety procedures in your food business.