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Data, Freedom of Information releases and corporate reports
Marketing standards for poultry meat producers, manufacturers, retailers and distributors.
Find out when you need to charge VAT and at what rate if you supply food and drink for the purposes of catering or as a takeaway.
How food shops, manufacturers, and distributors must dispose of or handle former foodstuffs or food waste.
Form for poultry keepers to notify the Animal and Plant Health Agency of chickens kept for meat production.
Find out what information you need to show on products made of or containing meat that you sell to the public.
Find out the information you must give to customers on food products and how to give it.
How to spot African swine fever, what to do if you suspect it and how to stop it spreading.
When and how to take samples for the salmonella national control programme (NCP) if you’re an egg producer, and what happens if a laying flock tests positive.
You must batch and label the beef and veal you sell or supply according to specific rules, which vary from product to product.
When and how to take samples from breeding chickens for the salmonella national control programme (NCP), and what happens if a flock tests positive.
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