Guidelines for the development of national voluntary guides

Last updated:
3 May 2013
Advice on the preparation and development of national guides to good hygiene practice and the application of HACCP principles within the legislative framework.

About these guidelines

Applies in England, Wales, Northern Ireland and Scotland

This information is for:

  • the food industry

Legal status:
Regulation (EC) No 852/2004 on the hygiene of foodstuffs (articles 7 and 8) provides for the development of national guides. Food business operators may use these guides on a voluntary basis as an aid to compliance with the food hygiene requirements.

Background

Regulation EC 852/2004 on the hygiene of foodstuffs (articles 7 and 8) provides for the development of national guides to good hygiene practice and the application of HACCP principles. Food business operators may use these guides on a voluntary basis as an aid to compliance with the food hygiene requirements. Food industry sectors wishing to develop a recognised guide to compliance with the hygiene requirements should follow these guidelines.

Existing national guides can be found via the links on the right.

The guidelines can be found at the link towards the end of this page.

Purpose and intended audience

The guidelines document gives advice to the food industry on the preparation and development of national guides within the legislative framework. It describes the process and responsibilities for drafting and consulting, includes advice on scope, content and structure, and outlines the criteria and process for obtaining recognition of guides by the Food Standards Agency.

In addition, the document explains the status of recognised guides and offers suggestions for publication and dissemination. When food business operators are following the guidance in a recognised industry guide, the enforcement authority must consider this when assessing compliance with the legislation.