Search results
Food labelling standards in Northern Ireland and European Union
Labelling standards and claims for food products to be consumed in Northern Ireland and European Union, or exported.
Meat labelling rules in Northern Ireland and European Union
Advice for traders on marking meat within Northern Ireland and the EU.
Labelling law for specific food products
Other labelling legislation to consider when labelling food.
Dishonest labelling and misdescription
Legislation and regulations to prevent mislabelling or misdescription of foods, and examples of misdescription.
Labelling food as organic
Requirements for labelling pre-packaged organic food products.
Labelling genetically modified food products
How to label food containing genetically modified ingredients, and the foods you don't have to label.
Front of pack labelling
Voluntary front-of-pack signposting and criteria for deciding on the appropriate colour 'traffic light' for foods.
Food labelling and packaging for export and import
Introduction to food labelling and packaging requirements for international traders.
How to package food for export or import
How to package your food goods for import or export, including the legal requirements, materials you may use and safety considerations.
Food labelling rules for fruit and vegetables in Northern Ireland and European Union
How to comply with labelling and packaging requirements for fruit, vegetables and nuts imported into Northern Ireland and the EU.
Import and export requirements for food labelling and packaging
Labelling and packaging for goods destined for Northern Ireland, EU countries and third countries.
Food handling and safety: checklist for importers
A checklist showing how to make sure your imported goods are safe and legal for entry into Northern Ireland.
Help and support with food labelling and packaging
Help and information for importers and exporters in the food sector for labelling and packaging.
Using grease traps in your food business
How catering businesses can use grease traps effectively by ensuring good design, use and maintenance.
Reduce and reuse fat, oil and grease in your food business
How caterers can cut down on fat, oil and grease by reducing use and reusing them where possible.
Reduce fat, oil and grease cleaning costs for your food business
How catering businesses can reduce the cost of cleaning up fat, oil and grease including switching products or buying in bulk.
How to buy a franchise
Check these dos and don'ts before buying a franchise.
Franchise costs and returns
Be aware of initial and ongoing costs of a franchise and potential financial performance.
Assess a franchise opportunity
What to find out when considering buying a franchise - including costs, competition, current success and support.
Franchise agreements for a franchisee
Your franchise agreement should cover franchise length, territory, amount of fees, management service fees and royalties, and restrictions.