Food Hygiene Regulations: From Law To Your Plate

Food hygiene regulations have been in place in some form for centuries, with the first food law in British history, the Assize of Bread and Ale, enacted in 1266 during the reign of Henry III. However, the first major food hygiene regulations were introduced much later, with the Food Safety Act of 1990, which provided the framework for all subsequent food legislation in England, Wales, and Scotland. This act established that food businesses were wholly responsible for the safety of the food they sold and centred around accurate labelling and the prohibition of adding anything harmful to food products. Since then, various additional pieces of legislation have been enacted to further regulate food hygiene and safety, such as the Food Standards Act of 1999, which established the Food Standards Agency, and more recently, the Food Information Regulations of 2014, which require food businesses to provide allergen information. These regulations are designed to ensure food safety and protect public health, with enforcement carried out by local authorities and organisations like the Food Standards Agency.

The Food Safety Act 1990

The Act covers three main areas:

• Businesses cannot include, remove, or treat food in a way that would be damaging to the health of those consuming it.
• Food sold must be of the nature, substance, and quality that customers would expect.
• All food must be labelled, advertised, and presented in a way that is not false or misleading.

The Food Standards Act 1999

Food safety and hygiene are of the utmost importance in the UK. Food safety laws and regulations are designed to protect public health and ensure that food businesses are held accountable for food hygiene failures. The Food Standards Act 1999 is a critical piece of legislation that plays a significant role in maintaining good public health in relation to food across the UK.

The Role of the Food Standards Agency (FSA):

The FSA's mission is to ensure that the public can trust the food they purchase and consume. It works to reduce the direct impacts of poor food safety and hygiene practices on individuals' health and the economy. The FSA holds food businesses accountable for maintaining high standards of food safety and hygiene, in line with legislation, to uphold the reputation of the food industry in the UK and abroad.

The Impact of the Food Standards Act 1999:

In summary, the Food Standards Act 1999 is a crucial piece of legislation that empowers the Food Standards Agency to protect public health and maintain food safety and hygiene standards in the UK. By granting the FSA the necessary authority and access to the food production and supply chain, this Act helps to ensure that the food consumed by individuals across the country is safe and trustworthy.

The Food Safety Order 1991

The Food Safety (Northern Ireland) Order 1991 came into effect in Northern Ireland the year after the Food Safety Act 1990 was passed in England, Wales and Scotland. The 1991 Order covers the same regulations and guidance as the 1990 Act.

• Food imports and exports
• Product withdrawals and recalls
• Codes of practice for food and animal feed
• Food Information Regulation

The Food Information Regulations 2014 came into force on 14 July 2014, enabling local authorities to enforce Regulation (EU) 1169/2011 on food information to consumers (FIC Regulations). This regulation requires businesses to provide allergen information if the food contains any of the 14 allergens listed in the FIC regulations.

• Rendering food injurious to health
• Selling food not complying with food safety requirements
• Inspection and seizure of suspected food
• Improvement notices
• Prohibition orders
• Emergency prohibition notices and orders
• Emergency control orders
• Selling food not of the nature, substance or quality demanded
• Falsely describing or presenting food
• Food safety and consumer protection
• Enforcement of Community provisions
• Special provisions for particular foods
• Registration and licensing of food premises
• Offences due to the fault of another person
• Defence of due diligence
• Defence of publication in the course of business
• Provision of food hygiene training
• Provision of facilities for cleansing shellfish
• Orders for facilitating the exercise of functions
• Regulations and orders: supplementary provisions
• Enforcement of the Order
• Appointment of public and other analysts
• Provision of facilities for examinations
• Procurement of samples
• Analysis of samples procured by authorised officers of a district council or the Department of Agriculture
• Regulation of sampling and analysis
• Powers of entry and obstruction
• Obstruction of officers
• Time limit for prosecutions
• Punishment of offences
• Appeals against improvement notices
• Power to issue codes of practice
• Power to require returns
• Continuance of registration or licence on death
• Protection of public analyst acting in good faith
• Regulations as to charges
• Expenses of authorised officers
• Prohibition on importation of particular foods
• Form and authentication of documents
• Application to Crown
• Amendments, transitional provisions, savings and repeals

The Food Information Regulation 2014

Food safety laws have evolved significantly over the centuries, from ancient times to the present day. The Food Information Regulations 2014 (FIR) is a pivotal piece of legislation that builds upon this long history of food safety regulation. Enacted on July 14, 2014, the FIR empowers local authorities to enforce critical food allergen information requirements on businesses. This regulation ensures that companies provide allergen details if their food contains any of the 14 allergens listed in the FIC regulations.

The FIR primarily focuses on non-prepacked foods, catering business food items, and foods wrapped on-site. It is important to note that these regulations specifically address allergens used as ingredients, excluding those resulting from cross-contamination. The regulations mandate that food businesses provide allergen information in a clear and accessible manner.

From October 2021, the FIR was updated to include mandatory labelling requirements for "prepacked for direct sale" (PPDS) foods. These foods are packed by the same business that sells them to the final consumer, either on the same premises, site, or other moveable/temporary premises. The packaging of PPDS foods cannot be altered without opening or changing the packaging. Common examples include sandwiches, pies, salads, and cakes sold from the premises where they are made or packed.

To comply with the updated FIR, PPDS food must be labelled with the following:

• A clear, descriptive name of the food.
• A comprehensive list of ingredients.
• Allergen information, emphasised within the ingredients list (e.g., using bold, CAPITAL letters, or coloured text).
• Quantitative Ingredient Declaration (QUID) for meat ingredients, excluding mass caterers preparing food ready for consumption.

The Food Standards Agency (FSA) offers free online allergy training and resources to help food businesses understand and adhere to the FIR. The FSA also provides examples of the new labelling requirements for PPDS food.

The Hazard Analysis and Critical Control Point system (HACCP)

Food hygiene regulations have been in place in some form for centuries, with ancient texts like the Bible containing references to food safety. However, the first food law in British history was enacted in 1266 during the reign of Henry III, focusing on the quality, weight, and price of bread and beer. Over the centuries, food safety legislation has evolved significantly, with the primary goal of ensuring that all food is safe for consumption.

One key component of modern food hygiene regulations is the Hazard Analysis and Critical Control Point (HACCP) system, which is a systematic and science-based approach to food safety. The HACCP system is designed to identify, evaluate, and control hazards that could pose a significant risk to food safety. It is applicable across the entire food chain, from primary production to final consumption, and is recognised internationally as a logical tool for modernising traditional inspection methods.

The HACCP system consists of seven principles:

• Conduct a hazard analysis: Identify potential biological, chemical, or physical hazards associated with each step of the food production process, from raw materials to final consumption.
• Determine the Critical Control Points (CCPs): Identify the points, steps, or procedures where control measures can be applied to prevent, eliminate, or reduce hazards to acceptable levels.
• Establish critical limits: Set maximum or minimum values for each CCP to ensure food safety.
• Establish a monitoring system for each CCP: Implement planned observations or measurements to assess whether CCPs are under control and detect any deviations from critical limits.
• Establish corrective actions: Define actions to be taken when deviations from critical limits occur to prevent hazardous food from reaching consumers.
• Establish verification procedures: Perform activities such as reviews, audits, and testing to confirm that the HACCP system is working effectively and the plan is being followed.
• Establish documentation and record-keeping procedures: Maintain accurate and comprehensive records of all HACCP-related activities, including hazard analysis, CCP monitoring, deviations, and corrective actions.

The successful implementation of the HACCP system requires the full commitment and involvement of management and the workforce. It also necessitates a multidisciplinary approach, drawing on expertise from various fields such as agronomy, veterinary health, microbiology, and food technology. Training and education are crucial for ensuring that all personnel understand their roles and responsibilities in maintaining food safety.

The HACCP system has been widely adopted and is recognised by government agencies, trade associations, and the food industry worldwide. It provides a systematic and preventive approach to food safety, aiming to avoid hazards and reduce risks rather than relying solely on end-product testing. By following the HACCP principles, food businesses can effectively manage food safety risks and ensure that their products are safe for consumption.

Frequently asked questions