Food Safety Regulations

Food Safety (General Food Hygiene) Regulations 1995

These Regulations set out basic hygiene requirements for all aspects of your business, from your premises and facilities to the personal hygiene of your staff. The following sections contain a brief summary of the main requirements of the Regulations.

Food Premises

Premises of food businesses should be kept clean, and in good repair and condition. The following table sets out more specific requirements for premises.

Subject What you must do Part of the Regulation
Layout, design, construction and size Make sure the premises permit good hygiene practice and easy cleaning, and protect food against external sources of contamination, such as pests. Schedule 1, Chapter I.2
Handwashing, facilities and toilets Make sure there is an adequate number of washbasins available, designated for cleaning hands. There must also be an adequate number of toilets and these must not lead directly into food areas. Schedule 1, Chapter I.3
Washbasins Make sure that basins have hot and cold (or appropriately mixed) running water. You must provide materials for cleaning and hygienically drying hands. Where necessary, facilities for washing food must be separate from handwashing facilities. Schedule 1, Chapter I.4
Ventilation Make sure there is suitable and sufficient ventilation: natural or mechanical. Ventilation systems must by accessible for cleaning and/or replacement of parts. Schedule 1, Chapter I.5
Ventilation of toilets All toilets inside food premises must have adequate ventilation, either natural or mechanical. Schedule 1, Chapter I.6
Lighting Make sure the premises have adequate natural lighting and/or artificial lighting. Schedule 1, Chapter I.7
Drainage Make sure there are adequate drainage facilities. Schedule 1, Chapter I.8
Changing facilities Where necessary, you must provide adequate changing facilities for staff. Schedule 1, Chapter I.9

Food Rooms

There are specific requirements in rooms where foodstuffs are prepared, treated or processed, excluding dinning areas.

Subject What you must do Part of the Regulation
Floors, walls and surfaces Make sure floors, walls and surfaces in contact with food are in a sound condition. They must be easy to clean and, where necessary, disinfect. Schedule 1, Chapter II.1(a), (b) and (f)
Ceilings The design and construction of ceilings should prevent accumulation of dirt, condensation, growth of moulds and shedding of particles. Schedule 1, Chapter II.1 (c)
Windows Windows must be constructed to prevent the accumulation of dirt. Where necessary, windows that can be opened to the outside must be fitted with insect-proof screens. Schedule 1, Chapter II.1 (d)
Doors Doors must be easy to clean and, where necessary, to disinfect. Schedule 1, Chapter II.1 (e)
Cleaning and disinfecting of tools, utensils and equipment You must provide adequate facilities for cleaning and disinfecting tools, utensils and equipment, where necessary. There must be an adequate supply of hot and cold water. Schedule 1, Chapter II.2
Washing food Where appropriate you must provide adequate facilities for washing food, including a supply of hot and/pr cold potable (drinking) water as required. Schedule 1, Chapter II.3

Moveable/temporary Premises

There are different requirements for:

  • moveable and/or temporary premises;vending machines;
  • premises used primarily as a 'private dwelling house'
  • premises used occasionally for catering purposes.

Moveable and/or temporary premises include marquees, market stalls and mobile sales vehicles.

  What you must do Part of the Regulation
Premises and vending machines Make sure that these are sited, designed, constructed, kept clean and maintained in good repair, so as to avoid the risk of contaminating food and harbouring pests. Schedule 1, Chapter III.1
Personal hygiene facilities There must be appropriate facilities to maintain adequate personal hygiene, where necessary. Schedule 1, Chapter III.2(a)
Surfaces Where necessary, make sure that surfaces in contact with food are easy to clean and, where necessary, to disinfect. Schedule 1, Chapter III.2(b)
Cleaning of utensils and equipment Where necessary, you must make adequate provision for the cleaning, and where necessary, disinfecting of utensils and equipment. Schedule 1, Chapter III.2(c)
Cleaning of foodstuffs You must make adequate provision for the cleaning of foodstuffs, where necessary. Schedule 1, Chapter III.2(d)
Hot and cold water supply Make available an adequate supply of hot and/or cold potable (drinking) water, where necessary. Schedule 1, Chapter III.2(e)
Waste storage and disposal Make adequate arrangements for storage and disposal of waste, where necessary. Schedule 1, Chapter III.2(f)
Temperature control You must have adequate facilities for maintaining and monitoring suitable temperature conditions. Schedule 1, Chapter III.2(g)
Avoiding contamination Place foods where the risk of contamination will be avoided, as far as is practical. Schedule 1, Chapter III.2(h)

Transport

Food must always be transported in a way that minimises the risk of contamination. See the following table:

  What you must do Part of the Regulation
Containers and vehicles used for the transport of food Any container or vehicle used for transporting foodstuffs must be kept clean and maintained in good repair to protect food from contamination. Where necessary, the container or vehicle must be designated and constructed to permit adequate cleaning and/or disinfection. Schedule 1, Chapter IV.1
Dedicated containers and vehicles used for bulk transport of food in liquid, granular or powder form Receptacles in vehicles and/or containers must not be used for transporting anything other than foodstuffs, where this may result in contamination of foodstuffs.

Bulk foodstuffs in liquid, granular or powder form must be transported in receptacles and/or containers/tankers reserved for the transport of foodstuffs, if otherwise there is a risk of contamination.

Containers reserved for foodstuffs must be marked clearly to show they are used only for foodstuffs.

Schedule 1, Chapter IV.2
Containers or vehicles used for different foodstuffs or for both food and non-food products at the same time You must separate products effectively, where necessary, to protect against the risk of contamination. Schedule 1, Chapter IV.3
Containers or vehicles used for non-food products or for different foodstuffs You must clean the containers/vehicles effectively between loads to avoid the risk of contamination. Schedule 1, Chapter IV.4
Minimising the risk of contamination Foodstuffs in conveyances or containers must be placed and protected in a way that minimises the risk of contamination. Schedule 1, Chapter IV.5
Maintaining and minimising temperature Where necessary, vehicles and/or containers used for transporting foodstuffs must be capable of keeping foodstuffs at appropriate temperatures. Where necessary, the vehicle and/or container must be designed to allow those temperatures to be monitored. Schedule 1, Chapter IV.6

Equipment

All articles, fittings and equipment that comes into contact with food must be kept clean.

  What you must do Part of the Regulation
Minimising contamination Make sure that all articles, fittings and equipment that come in to contact with food are constructed, made of such materials and kept in good repair, so as to minimise the risk of contamination of the food. Schedule 1, Chapter V.1(a)
Cleaning and disinfecting All articles, fittings and equipment  that come into contact with food must be constructed, made of such materials and kept in good repair, so as to enable them to be kept thoroughly clean and, where necessary, disinfected. Schedule 1, Chapter V.1(b)
Installation All articles, fittings and equipment that come into contact with food must be installed in a way that allows adequate cleaning of the surrounding area. Schedule 1, Chapter V.1(c)

Waste

The storage and disposal of waste can present a risk of contaminating food so you must make sure you follow the requirements of the Regulations.

  What you must do Part of the Regulation
Food and other waste Do not allow food and other waste to gather in food rooms, unless this is unavoidable for the proper functioning of your food business. Schedule 1, Chapter VI.1
Containers for waste Make sure that containers can be closed, unless the environmental health services are satisfied that this is not appropriate Schedule 1, Chapter VI.2
Arrangements for the storage and disposal of waste You must make adequate provision for the removal and storage of waste.

Refuse stores must be designed and managed so as to enable them to be kept clean and so prevent pests gaining access.

Schedule 1, Chapter V1.3

Water supply

  What you must do Part of the Regulation
Water supply There must be an adequate supply of potable (drinking) water. use potable water in food preparation so that the food is not contaminated. Schedule 1, Chapter VII.1
Ice Ice must be made from potable water. It must be made, stored and handled appropriately to protect it from all contamination. Schedule 1, Chapter VII.2
Steam Steam used directly in contact with food must not contain substances hazardous to health or likely to contaminate the product. Schedule 1, Chapter VII.3
Water unfit for drinking Water unfit for drinking must be conducted separately from potable water. Schedule 1, Chapter VII.4

Staff

  What you must do Part of the Regulation
Personal hygiene Everyone working in a food handling area must maintain a high degree of personal cleanliness. They must wear suitable, clean and, where appropriate, protective clothing. Schedule 1, Chapter VIII.1
Infected food handlers Anyone known or suspected of suffering from, or to be a carrier of, a disease likely to be transmitted through food, must not be permitted to work in a food handling area. Schedule 1, Chapter VIII.2

Foodstuffs

  What you must do Part of the Regulation
Accepting raw materials Do not accept any raw materials or ingredients if you know or suspect that they are contaminated and would still be unfit after normal sorting or processing Schedule 1, Chapter IX.1
Storing raw materials Raw materials and ingredients must be stored in appropriate conditions designed to prevent harmful deterioration and protect them from contamination. Schedule 1, Chapter IX.2
Protecting against contamination All food that is handled, stored, packaged, displayed or transported must be protected against contamination likely to make it unfit for human consumption, dangerous to health or contaminated in such a way that it would be unreasonable to expect it to be consumed in that state. Schedule 1, Chapter IX.3
Hazardous and/or inedible substances Hazardous and/or inedible substances, including animal feedstuffs, must be adequately labelled and stored in separate and secure containers. Schedule 1, Chapter IX.4

Training

  What you must do Part of the Regulation
Supervision, instruction and training The proprietor must ensure that all food handlers are supervised and instructed and/or trained in food hygiene matters to a level appropriate to their job. Schedule 1, Chapter X.1
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