This guide helps businesses comply with food hygiene legislation and gives advice on good practice. It focuses on E. coli but the steps taken to avoid cross contamination will also help control other foodborne bacteria.
How to reduce the risk of E. coli O157 cross-contamination in your business.
How to apply for authorisation to use alternative sanitation systems for the disinfection of cutting tools in slaughterhouses and game handling establishments.
Hygiene legislation requires all slaughterhouses to disinfect cutting tools to reduce contamination risk and ensure food safety.
Rules on food waste, leftovers and waste cooking oil from catering facilities.
Throwing away foodYou must remove food waste and other rubbish from rooms where food is present as quickly as possible, to avoid them bu
The regulations applicable in the UK, brief guidance to the key aspects of the law and guidance on the other laws relating to the wine trade.
How European and UK wine laws are appliedEuropean Council and Commission Wine Regulations apply in every EU Member State and include:
Additives and E Numbers for colours, preservatives, antioxidants, sweeteners, emulsifiers, stabilisers, thickeners and other types of additives.
Food additives legislation applies to all food businesses across the UK. This guidance provides information about regulatory requirements that you need to comply with.
How to satisfy the requirements set out by EU Food Hygiene Regulations. It includes guidance on the approval of premises and continued standards.
Areas that the meat industry guide covers The Meat Industry Guide (MIG) for UK Food Business Operators (FBOs) includes:
Guidance on licensing, labelling, packaging, chemical safety when importing sauces and pickles.
General information Imports of table sauces which do not contain products of animal origin, preserves (but not honey), pickles and chut
How to apply for authorisation to transport ‘above temperature’ meat from red meat slaughterhouses.
Hygiene legislation requires all slaughterhouses to keep meat below 7°C before it is transported. ‘Above temperature’ or ‘warm’ meat is defined by meat that reaches 7°C and above before it’s transported to authorised establishments.
Legal requirements and standards for approved meat establishments.
Once your premises have been approved, you will find the Manual for Official Controls (MOC) beneficial for further information.
How to label allergens and avoid allergen-cross contamination when producing pre-packed food.
If you produce pre-packed food, you need to follow allergen labelling requirements set out in
Explains the legal requirements that food businesses who import products of non-animal origin into the UK must comply with.
Imports refer only to products which come from outside of the EU.
Regulatory information about LBM and fishery product approvals for businesses.
Back to top Approved establishments We publish details of all the
Information on importing plant and vegetarian products, including additives, labelling and chemical safety. This doesn't include fruit and vegetables
General information Imports of Plant products and vegetarian products from countries outside the European Union (EU) must meet the same
A composite product is defined in European Union legislation as a ‘foodstuff intended for human consumption that contains both processed products of animal origin and products of plant origin.
The EU’s definition of composite products includes those products, where the processing of primary product is an integral part of the production of the final product’.
Guidance on food hygiene and contaminants when importing sauces containing products of animal origin.
General information There are strict rules for importing from non-EU countries sauces which contain products of animal origin.
It is mandatory for nutrition information to be declared on prepacked food. Local authorities enforce the regulation in NI, England and Wales. We regulate and make enforcement regulations but don’t carry out enforcement.
There are certain foods which are exempt from this requirement which can be found in Annex V to the Food Information to Consumers (EU) Regulation N. 1169/2011.
Feed additives can only be put on the market and used for animal feed within the EU if they have been authorised for use. There are controls which outline additives which are authorised for use in animal feed.
The process for authorisation is set down in EU Regulation 1831/2003 and this requires:
Guidance on what a higher risk product is, labelling, packaging, chemical safety and controls on plant health.
Imports of fruit and vegetables (whether fresh, dried, tinned, processed or frozen) from outside the European Union (EU) must meet the same standards of hygiene and go through the same safety procedures as food produced in the EU .
Guidance on labelling, contaminants and what to look out for when importing products which come from animals.
Labelling The Department of Health provides information on nutritional labelling polic
Guidance on licensing, labelling, packaging, chemical safety when importing drinks.
Imports of drinks which do not contain products of animal origin from countries outside the European Union (EU) must meet the same or equivalent food hygiene and compositional standards and procedures as food produced in the UK or other EU Member
Guidance for traders on importing certain foodstuffs, import restrictions and further information on labelling, packaging, chemical safety, additives and organic products.
The trade information sheets do not list individual food products, but instead provide advice on food categories. You will need to refer to the relevant sheet for the category specific to the product you wish to import.
Information for importers.
Designated points of entry Importers must notify Designated Points of Entry (DPEs) at least one working day before the physical arrival
Imports refer only to products which come from outside of the EU. Importing products of animal origin (POAO) or fishery products has potential hazards which all involved businesses should be aware of.
This includes the following food groups:
Guidance on labeling, contaminants and what to look out for when importing nuts.
General informationImports of nuts from countries outside the European Union (EU) must meet the same standards of food hygiene and go th