There is a wide range of legislation and regulation that covers the area of food safety, standards and labelling. On this page, you can find the laws we use to enforce food safety in food businesses, and the policies we have drawn up to guide us in how we regulate this area of public protection. There is also guidance that you may find useful as a food business, covering specific areas of catering and food preparation.
- Food Safety Act 1990
The main responsibilities for all food businesses covered by the Act are to ensure the following:- Businesses do not include anything in food, remove anything from food or treat food in any way which means it would be damaging to the health of people eating it.
- The food that businesses serve or sell is of the nature, substance or quality which consumers would expect.
- Food for sale is labelled, advertised and presented in a way that is not false or misleading.
- Food Safety and Hygiene (England) Regulations 2013
These are the main Regulations which we use as a basis for our requirements and food hygiene ratings. - Food Information Regulations 2014
These regulations set out the information which must appear on food labels and menus, in particular, safety warnings about allergens that any dish or food product might contain. The enforcement of this legislation is a shared responsibility for two council teams: Trading Standards, from the perspective of protecting consumer rights, and Food Safety, where issues around cross-contamination in food preparation and manufacturing is a food safety issue. - Smoke-free (Premises and enforcement) Regulations 2006
This legislation bans smoking in indoor areas where food is prepared or served. Enforcing the legislation can form part of the food hygiene rating for a business.
- Public Protection Enforcement Policy
This policy describes how our Public Protection and Health Improvement service will enforce laws relating to Food, Health and Safety, Licensing, Environmental Protection and Monitoring, Cleansing and Trading Standards which relate to aspects of health, wellbeing, public safety, consumer protection and enhancement of the local environment. - Food Hygiene Rating Policy
This policy outlines our scoring and re-scoring process and the other safeguards for businesses under the Food Hygiene Rating Scheme (including the right of appeal and Right to Reply). - Food Hygiene Rating Scheme brand standard
These are the Food Standards Agency's national guidelines. They describe the risk rating and scoring process for inspections, when a rating should be awarded based on the operations of the business, and how local authorities must deliver the scheme. - Food and Feed Delivery Plan
The document includes service aims and objectives, background information, service delivery, resources, quality assessment and a review against the service plan including areas of improvement. We have a statutory obligation to publish this and review it, as part of our framework agreement with the Food Standards Agency, and to comply with EU legislation on inspection monitoring and delivery. - Food Safety privacy notice
- Food Standards Agency website
main central government agency, has business guidance as well as links to food business registration, reporting food crime, imports/exports administration, info on ratings, free online allergy training, etc. - FSA’s ‘Starting your food business safely’ page
has a quick guide on requirements FBOs must consider when starting a food business - UK Hospitality’s Industry Guide to Food Hygiene Practice
this is a food industry guidance document that is formally recognised by the FSA, it is free to download but printed versions are available for a charge. This is the main advice document we should link to for any specific premises/hygiene practice requirements, if a customer has a more specific concern or needs further information explained then they can be directed to contact us for advice/employ our advisory charged-for services. - Nationwide Catering Association’s Resources page
this is an industry body with a focus on mobile caterers. They are a membership-based body but have free advice available. - The Pink Book
Visit England/Britain publish this guide to legislation relevant to tourist accommodation and attraction businesses. - - Water UK’s FOG guidance
This national guidance covers the responsible disposing of fats and oils from food preparation, to avoid clogging your plumbing or public water systems, or contaminating water courses. - Health and Safety Executive’s resources for catering and hospitality
raises health and safety compliance requirements for these businesses. Separate to more generic requirements that will likely be described in separate H&S pages. - List of training providers
We keep a list of locally accessible Level 2 Food Safety and Hygiene training courses, including in languages other than English.
- FSA Sous Vide guidance
FSA-produced guidance for a high risk food process. - FSA LTTC burger guidance
FSA-produced guidance for a high risk food process. - FSA Vacuum packing guidance
FSA-produced guidance for a high risk food process. - Live shellfish handling guidance
This guidance is published by Food Standards Scotland.