We use some essential cookies to make this website work.
We’d like to set additional cookies to understand how you use °Ç¸ç³Ô¹Ï, remember your settings and improve government services.
We also use cookies set by other sites to help us deliver content from their services.
You have accepted additional cookies. You can change your cookie settings at any time.
You have rejected additional cookies. You can change your cookie settings at any time.
Departments, agencies and public bodies
News stories, speeches, letters and notices
Detailed guidance, regulations and rules
Reports, analysis and official statistics
Consultations and strategy
Data, Freedom of Information releases and corporate reports
Guidance for growers of ready-to-eat crops. The guidance explains how to manage farm manures by developing safety plans that will reduce the risks of microbiological contamination of ready-to-eat crops.
How to control and reduce the risk of E. coli O157 cross-contamination in your business
This service is designed to support companies wishing to submit applications for cell-cultivated products to the GB market authorisation service. It supports the applicant throughout the life of the application, offering bot…
This consultation seeks stakeholders’ views, comments and feedback in relation to the regulated product notification considered in this document.
This report, on the second Post Implementation Review (PIR) of the 2012 Regulations, assesses the actual effect of the regulations ten years after they were enacted.
Apply for your shellfish harvesting area to be classified by the Food Standards Agency in Northern Ireland.
Guidance for food businesses on providing and promoting healthier food and drink.
Guidance on healthier catering tips for chip shops.
Guidance for restaurants on providing healthier children's menu's
Information on reporting suspected wrongdoing and how whistleblowers are protected when submitting a disclosure.
Do not include personal or financial information like your National Insurance number or credit card details.
To help us improve °Ç¸ç³Ô¹Ï, we’d like to know more about your visit today. .