Hygiene Guidance
Guidance notes for business on hygiene legislation, including the 2006 food hygiene legislation.
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Cheese recovery: Guidance for UK dairy industry and local authorities
The Food Standards Agency has issued new guidance aimed to ensure cheese recovery is carried out in accordance with food hygiene legislation.
E.coli O157: control of cross-contamination
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.
EU Feed Hygiene Regulation (183/2005) – How to apply for approval or registration, and related information
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.
Enforcement of hygiene regulations on egg production sites in the UK: Guidance for enforcement bodies
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.
Fishery Products Charges Regulations 2007: Guidance for enforcement authorities
The Food Standards Agency has issued Q&A notes for enforcement authorities on The Fishery Products (Official Control Charges) Regulations 2007.
Food Handlers: Fitness to Work – A Practical Guide for Food Business Operators
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.
Guidance for farmers on feed hygiene regulation (183/2005)
The Feed Hygiene Regulation (183/2005) comes into effect in January 2006. It applies to businesses that make, use or market animal feeds. This includes most livestock farms, arable farms that grow, use or sell crops for feed use, and also fish farms.
Guidance on temperature control legislation in the UK
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.
Guidance on testing milk for antibiotic residues
This guidance advises on the implementation of Regulation (EC) No 853/2004 as regards the testing of milk for antibiotic residues.
Guidance on wild salmon and the Anisakis parasite
Parasites in fish, particularly Anisakis, can, if eaten alive, cause serious health problems. Therefore, the Agency has issued new guidance for anglers and netsmen, who may want to eat their own catch, or supply small quantities to individuals or local food businesses.
Management of outbreaks of foodborne illness in England and Wales
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.
Managing farm manures for food safety guidance
Food Standards Agency guidance on managing farm manures to help reduce the number of consumers that get food poisoning from ready-to-eat crops.
Raw drinking milk and raw cream control requirements in the different countries of the UK
Details of current controls for raw drinking milk and raw cream.
Small and low throughput establishments: examples of EU hygiene regulations flexibilities
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.