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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.
Sales of second-hand motor vehicles in Northern Ireland
Find out about using the VAT margin scheme if you're a dealer who sells second-hand motor vehicles in Northern Ireland that have come from Great Britain.
Dispose of fat, oil and grease in your food business
The most effective ways for catering businesses to handle, store and dispose of waste fat, oil and grease.
The cost of using fat, oil and grease for food businesses
The costs catering businesses may have to pay when using and disposing of fat, oil and grease.
Biological dosing systems for fats, oil and grease
The most effective way for catering businesses to use biological dosing systems to deal with fat, oil and grease.
Dealing with fat, oil and grease in your food business
How caterers and food businesses can reduce costs, risk and environmental damage by dealing with fat, oil and grease correctly.
Skills support for food and drink businesses
Skills support and development for food and drink businesses in Northern Ireland.
Making PAYE payments to HMRC
Paying PAYE tax including National Insurance, Settlement Agreement, late penalty and CIS
News and communications for accountants and tax advisers
Keep up to date with tax news and communications from HMRC
Regular PAYE and payroll tasks
Correcting payroll errors, employee tax codes, National Insurance, and reporting to HMRC
Running a company or partnership
Understand your filing requirements for annual returns or accounts with Companies House when running a company or partnership