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Poultry meat marketing standards
Overview of the marketing standards for poultry meat producers, manufacturers, retailers and distributors.
What counts as pay?
Understand what actually counts as pay when paying a worker.
Paying the National Minimum Wage and National Living Wage
You must ensure you pay your workers at least the National Minimum Wage or National Living Wage depending on their eligibility.
Guarantee pay: employee entitlement
What guarantee pay is and who is eligible for it.
Issuing pay statements to employees
Itemised pay statements and penalties for not giving notice of variations in fixed deductions in staff pay.
How to calculate guarantee pay
How to work out the amount of guarantee pay you must pay your staff and what the exceptions are.
Statutory payments
Employee entitlement to statutory payments.
Direct Earnings Attachments (DEA): making deductions from an employee's salary
The Department for Communities will write to you if you need to make DEA deductions for an employee.
Direct Earnings Attachment (DEA) payment schedule
The supporting payment schedule for a DEA that must be completed and issued in order to ensure that the correct payment is allocated to the correct debtor account.
Universal Credit
Employer guidance on Universal Credit - a payment for working-age people who are on a low income or are out of work.
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.
Labelling food products
Introduction to food labelling rules that require you to provide certain information to customers, including information relating to allergens and nutrition.
Claims about nutritional and health content
The rules that you must follow when making nutritional or health claims for food and where to find further guidance.
Dishonest labelling and misdescription
Legislation and regulations to prevent mislabelling or misdescription of foods, and examples of misdescription.
Legal requirements for food labels
Overview of the food labelling rules that apply to prepacked, prepacked for direct sale and non-prepacked food.
Food allergen labelling
Important allergens to consider when labelling food, and what to do if cross-contamination is unavoidable.
Front of pack labelling
Voluntary front-of-pack signposting and criteria for deciding on the appropriate colour 'traffic light' for foods.
Nutrition labelling
What to consider when putting nutritional information on food labels.
Sell your food or drink product in a supermarket
How to successfully supply your product for sale in a supermarket or major retailer.
Are you ready to sell your product to a supermarket?
How to prepare and carry out market research ahead of pitching your business to a supermarket.