The Food Hygiene (England) Regulations 2005

Made: 21st July 2005

Laid before Parliament: 10th August 2005

Coming into force: 1st January 2006

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PART 1 — PRELIMINARY

Title, commencement and application

1

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Interpretation

2

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Presumptions that food is intended for human consumption

3

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Competent authority

4

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Enforcement

5

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PART 2 — MAIN PROVISIONS

Hygiene improvement notices

6

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Hygiene prohibition orders

7

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Hygiene emergency prohibition notices and orders

8

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Remedial action notices and detention notices

9

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Offences due to fault of another person

10

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Defence of due diligence

11

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PART 3 — ADMINISTRATION AND ENFORCEMENT

Procurement of samples

12

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Analysis etc. of samples

13

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Powers of entry

14

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Obstruction etc. of officers

15

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Time limit for prosecutions

16

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Offences and penalties

17

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Offences by bodies corporate

18

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Offences by Scottish partnerships

19

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Right of appeal

20

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Appeals to Crown Court

21

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Appeals against hygiene improvement notices and remedial action notices

22

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Application of section 9 of the Food Safety Act 1990

23

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PART 4 — MISCELLANEOUS AND SUPPLEMENTARY PROVISIONS

Power to issue codes of recommended practice

24

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Protection of officers acting in good faith

25

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Revocation and suspension of designations and appointments

26

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

27

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Service of documents

28

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

29

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Temperature control requirements

30

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

31

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Restrictions on the sale of raw milk intended for direct human consumption

32

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Revocations

33

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SCHEDULE 1 — DEFINITIONS OF COMMUNITY LEGISLATION

• “Regulation 178/2002” means Regulation (EC) No. 178/2002 of the European Parliament and of the Council laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety[^f00011] as last amended by Regulation (EC) No. 1642/2003 of the European Parliament and of the Council amending Regulation (EC) No. 178/2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety[^f00012];

• “Regulation 852/2004” means Regulation (EC) No. 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs[^f00013];

• “Regulation 853/2004” means Regulation (EC) No. 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin[^f00014] as read with Directive 2004/41;

• “Regulation 854/2004” means Regulation (EC) No. 854/2004 of the European Parliament and of the Council laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption[^f00015] as amended by Regulation (EC) No. 882/2004 of the European Parliament and of the Council on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules[^f00016] and as read with Directive 2004/41; and

• “Directive 2004/41” means Directive 2004/41/EC of the European Parliament and of the Council repealing certain directives concerning food hygiene and health conditions for the production and placing on the market of certain products of animal origin intended for human consumption and amending Council Directives 89/662/EEC and 92/118/EEC and Council Decision 95/408/EC[^f00017].

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 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.
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 1 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[^f00018]; importation complies with the requirements of Council Directive 2002/99/EC[^f00019]; 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 AND THE BULK TRANSPORT BY SEA OF RAW SUGAR

Offence

1

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Liquid oils or fats

2

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Raw sugar

7

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

8

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

9

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

10

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

11

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

12

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

13

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Interpretation

14

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SCHEDULE 4 — TEMPERATURE CONTROL REQUIREMENTS

Scope

1

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chill holding requirements

2

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

General exemptions from the chill holding requirements

3

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Upward variation of the 8°C temperature by manufacturers etc.

4

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chill holding tolerance periods

5

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Hot holding requirements

6

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Hot holding defences

7

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Interpretation

8

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SCHEDULE 5 — DIRECT SUPPLY BY THE PRODUCER OF SMALL QUANTITIES OF MEAT FROM POULTRY AND LAGOMORPHS SLAUGHTERED ON THE FARM

Scope

1

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Offence

2

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Requirements

3

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SCHEDULE 6 — RESTRICTIONS ON THE SALE OF RAW MILK INTENDED FOR DIRECT HUMAN CONSUMPTION

1

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

7

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

8

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SCHEDULE 7 — REVOCATIONS

1. Instruments	2. Reference	3. Extent of revocation
The Milk and Dairies (General) Regulations 1959	S.I. 1959/277	The whole Regulations.
The Ice–Cream (Heat Treatment, etc.) Regulations 1959	SI. 1959/734	The whole Regulations.
The Food Premises (Registration) Regulations 1991	S.I. 1991/2825	The whole Regulations.
The Meat Hygiene Appeals Tribunal (Procedure) Regulations 1992	S.I. 1992/2921	The whole Regulations.
The Egg Products Regulations 1993	S.I. 1993/1520	The whole Regulations.
The Meat Products (Hygiene) Regulations 1994	S.I. 1994/3082	The whole Regulations.
The Fresh Meat (Hygiene and Inspection) Regulations 1995	S.I. 1995/539	The whole Regulations.
The Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations 1995	S.I. 1995/540	The whole Regulations.
The Dairy Products (Hygiene) Regulations 1995	S.I. 1995/1086	The whole Regulations.
The Dairy Products (Hygiene) (Charges) Regulations 1995	S.I. 1995/1122	The whole Regulations.
The Eggs (Marketing Standards) Regulations 1995	S.I. 1995/1544	In regulation 2(1): the definitions of “the Agency” and “Council Decision”; paragraph (b) of the definition of “Community provision”; and in paragraph (a) of the definition of “food authority” the words “except in relation to regulation 3(2),”. Regulation 3. In regulation 4: paragraphs (1)(b) and (2)(b). In regulation 6: the words “or the Agency”; the words “or (b)”; the words “or, as the case may be, the Agency,” in both places where they occur; and the words “or, as the case may be, it,”.
The Food Safety (General Food Hygiene) Regulations 1995	S.I. 1995/1763	The whole Regulations.
The Wild Game Meat (Hygiene and Inspection) Regulations 1995	S.I. 1995/2148	The whole Regulations.
The Food Safety (Temperature Control) Regulations 1995	S.I. 1995/2200	The whole Regulations.
The Minced Meat and Meat Preparations (Hygiene) Regulations 1995	S.I. 1995/3205	The whole Regulations.
The Food Safety (Fishery Products and Live Shellfish) (Hygiene) Regulations 1998	S.I. 1998/994	The whole Regulations.
The Food Safety (Ships and Aircraft) (England and Scotland) Order 2003	S.I. 2003/1895	In article 2(1), paragraph (a) of the definition of “the principal Hygiene and Temperature Control provisions”. Paragraph 2(b) of the Schedule.

Signed

Signed by authority of the Secretary of State for Health

Caroline Flint — Parliamentary Under Secretary of State — Department of Health — 21st July 2005

Explanatory note

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Footnotes

[^f00001]: S.I. 2003/2901.

[^f00002]: 1972 c. 68.

[^f00003]: OJ No. L31, 1.2.2002, p.1. That Regulation was last amended by Regulation (EC) No. 1642/2003 of the European Parliament and of the Council (OJ No. L245, 29.9.2003, p.4).

[^f00004]: 1990 c. 16.

[^f00005]: 1971 c. 80.

[^f00006]: 1981 c. 22.

[^f00007]: 1980 c. 43.

[^f00008]: Section 9 was amended by S.I. 2004/3279 and section 1(1) and (2) (definition of “food”) was substituted by S.I. 2004/2990.

[^f00009]: S.I. 2001/1553.

[^f00010]: S.I. 2003/3003.

[^f00011]: OJ No. L31, 1.2.2002, p.1.

[^f00012]: OJ No. L245, 29.9.2003, p.4.

[^f00013]: OJ No. L139, 30.4.2004, p.1. The revised text of Regulation (EC) No. 852/2004 is now set out in a Corrigendum (OJ No. L226, 25.6.2004, p.3).

[^f00014]: OJ No. L139, 30.4.2004, p.55. The revised text of Regulation (EC) No. 853/2004 is now set out in a Corrigendum (OJ No. L226, 25.6.2004, p.22).

[^f00015]: OJ No. L155, 30.4.2004, p.206. The revised text of Regulation (EC) No. 854/2004 is now set out in a Corrigendum (OJ No. L226, 25.6.2004, p.83).

[^f00016]: OJ No. L165, 30.4.2004, p.1. The revised text of Regulation (EC) No. 882/2004 is now set out in a Corrigendum (OJ No. L191, 28.5.2004, p.1).

[^f00017]: OJ No. L157, 30.4.2004, p.33. The revised text of Directive 2004/41/EC is now set out in a Corrigendum (OJ No. L195, 2.6.2004, p.12).

[^f00018]: OJ No. L24, 30.1.1998, p.9.

[^f00019]: OJ No. L18, 23.1.2003, p.11.

[^f00020]: OJ No. L140, 12.5.98, p.10.

[^f00021]: OJ No. L21, 27.1.96, p.42.

[^f00022]: OJ No. L15, 22.1.2004, p.25.

[^f00023]: OJ No. L173, 6.7.90, p.1.

[^f00024]: OJ No. L157, 30.5.98, p.12.

[^f00025]: OJ No. L173, 6.7.90, p.5.

[^f00026]: OJ No. L305, 22.11.2003, p.1.

[^f00027]: S.I. 1996/1499, to which there are amendments not relevant to these Regulations.

“Regulation 178/2002” means Regulation (EC) No. 178/2002 of the European Parliament and of the Council laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety as last amended by Regulation (EC) No. 1642/2003 of the European Parliament and of the Council amending Regulation (EC) No. 178/2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety ;

“Regulation 852/2004” means Regulation (EC) No. 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs ;

“Regulation 853/2004” means Regulation (EC) No. 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin as read with Directive 2004/41;

“Regulation 854/2004” means Regulation (EC) No. 854/2004 of the European Parliament and of the Council laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption as amended by Regulation (EC) No. 882/2004 of the European Parliament and of the Council on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules and as read with Directive 2004/41; and

“Directive 2004/41” means Directive 2004/41/EC of the European Parliament and of the Council repealing certain directives concerning food hygiene and health conditions for the production and placing on the market of certain products of animal origin intended for human consumption and amending Council Directives 89/662/EEC and 92/118/EEC and Council Decision 95/408/EC .

Editorial notes

[^key-9d9bce4e06ec405c0a2f2ea50fe00aa8]: Regulations revoked (11.1.2006) by The Food Hygiene (England) Regulations 2006 (S.I. 2006/14), regs. 1(b), 34

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .