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Appendix 9 - Batching Guidance – Recording FOR events as a batch, and recommended methods of batching
You must batch and label the beef and veal you sell or supply according to specific rules, which vary from product to product.
This publication is intended for Valuation Officers. It may contain links to internal resources that are not available through this version.
Use the case studies to help you decide when your goods may (or may not) go beyond insufficient production.
Know which licence or certificate you must have to restrain, stun or kill animals which are not for human consumption, and how to carry out these operations.
Marketing standards for hatching egg and chick producers, manufacturers, retailers and distributors.
Emerging techniques on how to prevent or minimise the environmental impacts of industrial hydrogen production from methane or refinery fuel gas with carbon capture for storage.
Find out when you must label your meat, fish or seafood product with its country of origin.
Don’t include personal or financial information like your National Insurance number or credit card details.
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