Business
Food Advice Leaflets
- The composition and use of packaging
- Foreign language labelled foods
- Labelling of genetically modified foods
- Food labelling - date and lot marking of packaged food
- A guide to the trading standards law applying to licensed premises
- A guide for producers, processors and packers of organic products
- Small bakers and average weight
- Keeping within the law in pubs, restaurants and cafes
- Information for butchers
- Information for fishmongers
- Beef labelling
- Information for greengrocers
- Labelling of packaged foods
- Food labelling for catering establishments
- The disposal of waste food
- Food labelling for bakers
- Retail sale and labelling of eggs
- A guide for producers of eggs selling directly to consumers
- Food labelling for greengrocers
- Sandwich labelling
- Food labelling for fishmongers
- The labelling of sweets
- Guidance notes for honey packers
- Guidance notes on jam and similar products
- Colours in restaurant and take-away food
- Specified allergenic ingredients - commonly asked questions
- Meat products compositional standards
- Genetically modified foods - commonly asked questions
- Advice for caterers on food allergens and intolerance
- Food sampling by authorised officers
