The Food Hygiene (Scotland) Regulations 2005

Made: 7th October 2005

Laid before the Scottish Parliament: 11th October 2005

Coming into force: 1st January 2006

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PART 1 — PRELIMINARY

Citation, commencement and extent

1

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Interpretation

2

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Presumptions that food is intended for human consumption

3

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Competent authority for the purposes of the Community Regulations

4

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Enforcement

5

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PART 2 — MAIN PROVISIONS

Hygiene improvement notices

6

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Hygiene prohibition orders

7

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Hygiene emergency prohibition notices and orders

8

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Remedial action notices and detention notices

9

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Offences due to fault of another person

10

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Defence of due diligence

11

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PART 3 — ADMINISTRATION AND ENFORCEMENT

Procurement of samples

12

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Analysis etc. of samples

13

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Powers of entry

14

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Obstruction etc. of officers

15

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Time limit for commencement of prosecutions

16

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Offences and penalties

17

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Offences by bodies corporate

18

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Offences by Scottish partnerships

19

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Right of appeal

20

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Appeal to Court of Session

21

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Appeals against hygiene improvement notices and remedial action notices

22

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Application of section 9 of the Food Safety Act 1990

23

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PART 4 — MISCELLANEOUS AND SUPPLEMENTARY PROVISIONS

Power to issue codes of recommended practice

24

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Protection of officers acting in good faith

25

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Revocation and suspension of designations and appointments

26

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Food which has not been produced, processed or distributed in accordance with the Hygiene Regulations

27

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Service of documents

28

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Bulk transport in sea–going vessels of liquid oils or fats and of raw sugar

29

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Temperature control requirements

30

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Direct supply by the producer of small quantities of meat from poultry and lagomorphs slaughtered on the farm

31

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Restrictions on the placing on the market of raw milk and raw cream intended for direct human consumption

32

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Amendment of the Egg (Marketing Standards) (Enforcement) (Scotland) Regulations 2005

33

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Revocations

34

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SCHEDULE 1 — Definitions of Community legislation

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SCHEDULE 2 — Specified Community provisions

1. Provision of Community Regulations	2. Subject matter
Article 3 of Regulation 852/2004	Requirement that food business operators ensure that all stages of production, processing and distribution of food under their control satisfy the relevant hygiene requirements laid down in Regulation 852/2004.
Article 4(1) of Regulation 852/2004	Requirement that food business operators carrying out primary production and specified associated operations comply with the general hygiene provisions laid down in Part A of Annex I to Regulation 852/2004 and any specific requirements provided for in Regulation 853/2004.
Article 4(2) of Regulation 852/2004	Requirement that food business operators carrying out any stage of production, processing and distribution of food after those stages to which Article 4(1) applies comply with the general hygiene requirements laid down in Annex II to Regulation 852/2004 and any specific requirements provided for in Regulation 853/2004.
Article 4(3) of Regulation 852/2004	Requirement that food business operators, as appropriate, adopt certain specific hygiene measures.
Article 5(1) of Regulation 852/2004	Requirement that food business operators (other than those excepted in Article 5(3)) put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles.
Article 5(2) of Regulation 852/2004	Requirement that when any modification is made in the product, process, or any step, food business operators review the procedure referred to in Article 5(1) and make the necessary changes to it.
Article 5(4)(a) of Regulation 852/2004	Requirement that food business operators provide the competent authority with evidence of their compliance with Article 5(1).
Article 5(4)(b) of Regulation 852/2004	Requirement that food business operators ensure that any documents describing the procedures developed in accordance with Article 5 are up to date.
Article 5(4)(c) of Regulation 852/2004	Requirement that food business operators retain documents and records for an appropriate period.
Article 6(1) of Regulation 852/2004	Requirement that food business operators co operate with the competent authorities in accordance with other applicable Community legislation or national law.
Article 6(2), first paragraph of Regulation 852/2004	Requirement that a food business operator notify the competent authority of each establishment under its control that carries out any of the stages of production, processing and distribution of food.
Article 6(2), second paragraph of Regulation 852/2004	Requirement that food business operators ensure that the competent authority has up to date information on establishments.
Article 6(3) of Regulation 852/2004	Requirement that food business operators ensure that establishments are approved by the competent authority when approval is required.
Article 3(1) of Regulation 853/2004	Requirement that food business operators comply with the relevant provisions of Annexes II and III to Regulation 853/2004.
Article 3(2) of Regulation 853/2004	Requirement that food business operators do not use any substance other than potable water or, when Regulation 852/2004 or Regulation 853/2004 permits its use, clean water, to remove surface contamination from products of animal origin unless use of the substance has been approved and any conditions for its use complied with.
Article 4(1) of Regulation 853/2004	Requirement that food business operators place products of animal origin manufactured in the Community on the market only if they have been prepared and handled exclusively in establishments– that meet the relevant requirements of Regulation 852/2004, those of Annexes II and III of Regulation 853/2004 and other relevant requirements of food law; and that the competent authority has registered or, where required in accordance with Article 4(2), approved.
Article 4(2) of Regulation 853/2004	Requirement that establishments handling those products of animal origin for which Annex III to Regulation 853/2004 lays down requirements do not operate unless the competent authority has approved them in accordance with Article 4(3).
Article 4(3) of Regulation 853/2004	Requirement that establishments subject to approval in accordance with Article 4(2) do not operate unless the competent authority has, in accordance with Regulation 854/2004– granted the establishment approval to operate following an on–site visit; or provided the establishment with conditional approval.
Article 4(4) of Regulation 853/2004	Requirement that food business operators co operate with the competent authorities in accordance with Regulation 854/2004 including ensuring that an establishment ceases to operate if it is no longer approved.
Article 5(1) of Regulation 853/2004	Requirement that food business operators do not place on the market a product of animal origin handled in an establishment subject to approval in accordance with Article 4(2) unless it has– a health mark applied in accordance with Regulation 854/2004; or when Regulation 854/2004 does not provide for the application of a health mark, an identification mark applied in accordance with Section I of Annex II to Regulation 853/2004.
Article 5(2) of Regulation 853/2004	Requirement that food business operators apply an identification mark to a product of animal origin only if the product has been manufactured in accordance with Regulation 853/2004 in establishments meeting the requirements of Article 4.
Article 5(3) of Regulation 853/2004	Requirement that food business operators do not remove a health mark applied in accordance with Regulation 854/2004 from meat unless they cut or process it or work upon it in another manner.
Article 6(1) and (2) of Regulation 853/2004	Requirement that food business operators ensure that importation of products of animal origin only takes place where certain conditions are met.
Article 6(3) of Regulation 853/2004	Requirement that food business operators importing products of animal origin shall ensure that– products are made available for control upon importation in accordance with Council Directive 97/78/EC[^f00017]; importation complies with the requirements of Council Directive 2002/99/EC[^f00018]; and operations under their control that take place after importation are carried out in accordance with the requirements of Annex III to Regulation 853/2004.
Article 6(4) of Regulation 853/2004	Requirement that food business operators importing food containing both products of plant origin and processed products of animal origin ensure that the processed products of animal origin satisfy the requirements of paragraphs (1) to (3) of Article 6.
Article 7 of Regulation 853/2004	Requirement that food business operators ensure that certificates or other documents accompany consignments of products of animal origin when required in accordance with Annex II or III to Regulation 853/2004.
Article 8 of Regulation 853/2004	Requirement that food business operators intending to place specified foods of animal origin on the market in Sweden or Finland comply with the rules set out in Article 8(2).

SCHEDULE 3 — Bulk transport in sea-going vessels of liquid oils or fats or of raw sugar

Offence

1

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Liquid oils or fats

2

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Raw sugar

7

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Interpretation

14

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SCHEDULE 4 — Temperature control requirements

Scope

1

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Chill and hot holding requirements

2

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Reheating of food

3

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Interpretation

4

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SCHEDULE 5 — Direct supply by the producer of small quantities of meat from poultry and lagomorphs slaughtered on the farm

Scope

1

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Offence

2

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Requirements

3

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4

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SCHEDULE 6 — Restrictions on the placing on the market of raw milk and raw cream intended for direct human consumption

1

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2

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3

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SCHEDULE 7 — Revocations