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Assessing the carbon footprint of seafood
We are providing practical resources to support the UK seafood sector’s response to Climate Change. -
Accessibility
Our website aims to comply with accessibility regulations for public bodies. Find out what we are doing to make our website more accessible. -
New allergen labelling rules for food businesses
From 1 October 2021 foods which are prepacked for direct sale to the consumer must be labelled with any allergenic ingredients. -
Cookie policy
Find out what cookies are and how they are used on this website. -
Industry consultation on ‘fair and equitable’ Seafish levy begins
We are seeking industry feedback on first levy changes since 1999 to help us support the industry. Find out what is happening and how to take part. -
Bivalve shellfish purification
Information and guidance on building and operating bivalve shellfish purification systems. -
Information for Seafish levy payers
The page contains important information for those who pay the Seafish levy including who is liable and how to calculate what you should pay. -
Celebrating women driving seafood consumption in the UK
This International Women’s Day we’re sharing stories from some of the women behind Love Seafood, our 20-year consumer marketing initiative. -
Dioxins and PCBs
Dioxins and polychlorinated biphenyls (PCBs) are contaminants that may be found in some species of seafood. -
New funding for fishing crew training in Scotland
As training delivery begins to restart following Covid-19 lockdown, workers in Scotland’s commercial fishing industry have received a welcome boost. -
Seafood in Numbers: A look into the UK seafood landscape
Data reveals key trends for seafood in imports, exports, fishing, processing and consumption. Find out more. -
Lead
Lead is an undesirable contaminant of food because of a number of harmful effects it has on health. Its levels in seafood are controlled by legislation in the EU.