A Guide to Food Hygiene Regulations in the UK

UK food hygiene Regulations consist of four separate sets of national legislation:

  • The Food Safety and Hygiene (England) Regulations 2013.
  • The Food Hygiene (Wales) Regulations 2006.
  • The Food Hygiene (Scotland) Regulations 2006.
  • The Food Hygiene Regulations (Northern Ireland) 2006.

The Regulations impose requirements on food business operators to ensure that food is safe for human consumption.

The Regulations provide for the enforcement of European Union (EU) food hygiene requirements that are set out in EC Regulations 852/2004 and 853/2004 and include food safety management and registration provisions. A key requirement is for all food business operators to produce a written Food Safety Management System based on Hazard Analysis and Critical Control Points (HACCP) principles. Other requirements include the registration of premises, adequate staff training, cleaning and maintenance regimes.

The Regulations apply to all food business operators including those that manufacture, prepare, handle, process, package, store, transport, sell, distribute or supply food.

This factsheet explains what the Regulations cover and how they are enforced.

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