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Reasons for changing your business structure.

An overview of the most common legal structures for businesses.

You may want to switch from a partnership to a limited company, or the other way round - find out the implications.

How to export or move fish for human consumption from the UK (excluding Northern Ireland to the EU).

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.

What happens to a partnership and assets when a partner becomes bankrupt, responsibility for debts and the distribution of profits.

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.

What happens to a partnership when a partner dies, responsibility for debts and the distribution of profits.

Responsibility for debts and the distribution of profits when a partner retires from a partnership.

What you must report when a new partner joins a business partnerships, responsibility for debts and distribution of profits.

Responsibility for debts and the distribution of profits when a partnership is dissolved.

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.