The Food Safety Act 1990 (as amended) provides the framework for all food legislation in Britain. The guidance is for all types of food business in England, Wales and Scotland. Similar legislation applies in Northern Ireland.
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.
Guidance to help explain the food temperature control requirements, containing advice on the types of foods that are required to be held under temperature control, and guidance on the circumstances when some flexibility from the temperature control requirements is allowed.
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.
EU Regulation No. 2073/2005 on microbiological criteria for foods (as amended by EU Regulation No. 1441/2007) complements the food hygiene legislation and applies to all food businesses involved in the production and handling of food.
Guidance to help animal feed businesses apply for approval or registration for any establishment that is under their control and active, including a model application, approval and registration activities and detailed guidance on the regulation.
MyHACCP is an online tool aimed at small food manufacturing businesses in the UK, although businesses in other food sectors may find it useful. It can be used to guide businesses through the process of identifying food safety hazards and controls and the production of a documented food safety management system based on HACCP principles.
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.
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.