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About the UK wine industry, including industry bodies, production, exports and imports.

Overview of the rules for NI wine importers, exporters, producers, retailers and distributors.

The legal definition of wine, including the alcoholic strength, acidity, ingredients and what may not be legally called wine.

Description of the UK protected food name schemes which protect registered product names when they are marketed in Great Britain.

Description of the four EU protected food name schemes which protect registered product names when they are marketed in Northern Ireland.

How to protect a product name under UK and EU geographical indication schemes in Northern Ireland.

Explanation and examples of geographical indications and protected food names, used to protect products from imitation.

Guidance on geographical indication and traditional specialty guaranteed protection for food, drink or agricultural products in Northern Ireland.

Put measures in place to prevent food and feed incidents, and minimise food safety risks.

Overview of the different types of food alerts, how to deal with them and where to get help.

How to plan and prepare for carrying out food withdrawal and recalls in case you experience a food incident.

Process of reporting mislabelling, substitution and other types of food fraud to the Food Standards Agency.

Who to contact and how to report suspected unsafe food or feed.

Overview of food and feed incidents, and definitions of health and safety in food and feed.

Techniques for reducing the levels of mycotoxins (toxic compounds produced by fungi) to protect animal and human health.

An introduction to feed safety and hygiene legislation that applies to farmers and animal feed businesses.

An introduction to food safety and hygiene legislation that applies to farmers and growers.

Guidance for farmers and growers on hygiene, and food and feed health and safety legislation.

Follow these ten key steps to prevent cross-contamination and food poisoning in your business.

Why caterers need to be careful when they use eggs and how to prevent the spread of salmonella bacteria.

Food safety myths and whether they are true or false - including best before dates, rare meat and washing raw chicken.

Food handling hygiene and fitness to work in the food industry, including food-related illnesses and symptoms.

Guidance for food businesses on preventing food poisoning by ensuring food is properly cooked and chilled.

Follow good cleaning practices to help prevent food poisoning from occurring through cross-contamination.

Information on legal requirements concerning food hygiene for food businesses.