Hygiene and food safety guidance

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• E.coli O157: control of cross-contamination

  Tuesday 15 February 2011

  The Food Standards Agency has issued guidance for food businesses to clarify the steps that they need to take to control the risk of food becoming contaminated by E.coli O157 and what businesses should be doing to protect their customers.

• Enforcement of hygiene regulations on egg production sites in the UK: Guidance for enforcement bodies

  Thursday 12 February 2009

  Guidance for enforcement bodies on typical inspection points on egg production sites is available. The guidance covers the areas that will be subject to inspection and the standards expected for producers which must comply with regulations (EC) 852/2004, (EC) 853/2004 and the food hygiene regulations 2006.

• Feed Hygiene Regulation (183/2005): how to apply for approval or registration, and related information

  Tuesday 24 January 2012

  EU Regulation 183/2005 requires feed business operators to notify the relevant enforcement authority of any establishment that is under their control and active in any stage of production, processing, storage, transport or distribution of feed. This notification should be given in the form required by the enforcement authority, with a view to applying for approval and/or registration.

• Feed Hygiene Regulation (183/2005): information for farmers

  Monday 5 November 2012

  Information on the requirement to register with a local authority under the Feed Hygiene Regulation.

• Fishery Products Charges Regulations 2007: Guidance for enforcement authorities

  Monday 3 December 2012

  Advice on the Fishery Products (Official Controls Charges) Regulations 2007 on how charges for the delivery of official controls for fishery products are applied.

• Food Safety Act 1990: a Guide for food businesses

  Tuesday 28 April 2009

  The Agency has published revised guidance for food businesses on the Food Safety Act 1990. The guidance is applicable to all types of food business in England, Scotland and Wales.

• Food handlers: Fitness to work - A practical guide for food businesses

  Thursday 14 May 2009

  People who work around open food while suffering from certain infections (mainly from bacteria and viruses) can contaminate the food or surfaces the food may come into contact with. The Agency has published revised 'Food Handlers: Fitness to Work' guidance to help prevent the spread of infection to other people through food.

• Food safety, traceability, product withdraw and recall: General Food Law Regulation Guidance for food businesses

  Friday 20 July 2007

  Guidance Notes on Articles 14, 16, 18 and 19 of the General Food Law Regulation (EC) No. 178/2002, laying down general principles and requirements of food law and food safety procedures, and established the European Food Safety Authority.

• Guidelines for the development of national voluntary guides

  Friday 3 May 2013

  Advice for the food industry on the preparation and development of national guides to good hygiene practice and the application of HACCP principles within the legislative framework.

• Management of outbreaks of foodborne illness in England and Wales

  Monday 4 August 2008

  The purpose of this document is to provide a framework for health professionals to assist them in the management of outbreaks of infectious intestinal disease caused by ingestion of microbiologically contaminated food.

• Quick Frozen Foodstuffs Regulations 2007

  Tuesday 26 February 2013

  These rules apply to all businesses that make, transport (including by rail), store or sell quick frozen foodstuffs (QFF). The rules apply to QFF only if they are labelled as 'quick-frozen' (which is optional). They do not apply to ice cream or edible ice.

• Shelf life of ready-to-eat food in relation to Listeria monocytogenes: Guidance for food businesses

  Wednesday 24 March 2010

  The shelf life of ready-to-eat food in relation to L. monocytogenes is a new best practice guidance document published by the British Retail Consortium (BRC) and the Chilled Food Association (CFA) and endorsed by the Food Standards Agency.

• Small and low throughput establishments: examples of EU hygiene regulations flexibilities

  Monday 8 October 2012

  The hygiene regulations provide food business operators (FBOs) with flexibilities for meeting the requirements of the legislation through the use of words such as 'adequate', ‘sufficient’ and ‘equivalent’. Practical examples of the flexibilities are available.

• Temperature control legislation in the UK: Guidance notes

  Monday 7 February 2011

  The majority of the text in the document has not changed from the guidance previously issued by the Department of Health on the 1995 Regulations. The main addition to the guidance is advice on the legislation in Scotland.

• Vacuum packed chilled foods guidance

  Wednesday 23 July 2008

  The Agency has produced guidance and a factsheet to help minimise the risk of Clostridium botulinum in vacuum and modified atmosphere packed chilled foods. The guidance is designed to assist small businesses and local authority environmental health officers assess the risks.