Your local EHO and Trading Standards will help, the first with food hygiene and the second with labelling.
Food hygiene depends on the risk to public health posed by the product - jams and chutneys are generally low risk because the boiling kills most bacteria. Raw meat is a higher risk because it's dead animal even though it's going to be thoroughly cooked. Baking is pretty low risk unless you are using cream, custard etc that are ideal breeding ground for bacteria if contaminated and stored incorrectly; likewise processed meats like ham or dairy products are high risk.
Apart from preventing bacterial contamination and subsequent culture, you will need to show due diligence in preventing physical contamination by hair, dog hair, fingernails, stones from rings etc etc
It's a good idea to go on a Food Hygiene course - your local Council or College run them. The basic one is one day, then there are other levels higher than that. It's NOT compulsory to go on one but it helps to prove due diligence if all "staff" have undertaken appropriate training.
If you are planning to all these things, you will have to have proper procedures in place for thorough cleaning and disinfection between say poultry prep and baking, to avoid cross contamination by bacteria. Probably good to have them documented as well. You'll also need to do stuff like monitor chill and freezer storage temperatures (and document it) and have a way of calibrating the thermometer.
If it's raw meat, I think you have to be certified by EHO and have a proper cutting plant.
Your EHO is a good person to talk to or maybe your local Business Gateway, who will undoubtedly have other small businesses who can advise.
Good luck with the project, though.