I have posted a question from this Asian chef before and he wants me to
find an answer to his latest question....

I have tried a google on this and got so many look-ups as to totally
baffled.

Here is my/his question.

If he makes packets of Bombay mix in his house, how does he find out
what rules and regs he has to obey? (food hygiene etc.)
He tells me that he has a fully tiled kitchen, but without making phone
calls to his local authority (a different one to mine) I am at a loss to
advise him.

TIA

Dave