This business guide explains how food hygiene applies on farm for primary production and small farm diversification businesses.

Food hygiene legislation applies to the entire supply chain, from primary production on farm to the final consumer (the ‘farm-to-fork’ approach).

Supplementary Business Guides discuss in more detail the requirements when selling:

• Eggs at the farm gate, available at https://www.nfuonline.com/member-resources/selling-eggs-at-the-farm-gate-registration-labelling-stamping-and-storage/

• Raw milk, available at https://www.nfuonline.com/member-resources/raw-milk-regulatory-requirements/

• Meat Boxes, available at https://www.nfuonline.com/member-resources/selling-meat-directly-to-the-consumer-registration-labelling-and-packing/

• Slaughter licensing and the supply of small-scale poultry, such as Christmas turkeys, available at https://www.nfuonline.com/member-resources/slaughter-licencing-the-application-process/

There is a checklist of the general considerations when diversifying into a food business at the end of this business guide.