Food Safety Act 1990: Primary UK legislation that provides the framework for all food safety regulations in England and Wales. Sets out main offenses relating to food safety and consumer protection.
Food Safety and Hygiene (England) Regulations 2013: Implements EU hygiene legislation in England, providing specific requirements for food businesses regarding food safety and hygiene practices.
General Food Law Regulation (EC) 178/2002: Retained EU law establishing general principles and requirements of food law, including traceability requirements and food safety procedures.
Food Information Regulations 2014: Regulations covering food labeling, presentation, and advertising, including allergen information requirements.
Regulation (EC) No 852/2004: Retained EU regulation on the hygiene of foodstuffs, specifically focusing on HACCP principles and their implementation.
Health and Safety at Work Act 1974: Overarching health and safety legislation that applies to all workplaces, including food establishments, setting out general duties for employers.
Management of Health and Safety at Work Regulations 1999: Requires employers to assess and manage risks to workers and others arising from work activities, including food safety risks.
Food Allergen Labeling Requirements: Specific regulations requiring clear labeling and information about the presence of 14 major allergens in food products.
Temperature Control Regulations: Requirements for maintaining proper temperature control during food storage, preparation, and service to prevent bacterial growth.
Food Hygiene Rating Scheme: Voluntary scheme operated by local authorities in England and Wales that rates food businesses based on their hygiene standards.
Local Authority Requirements: Specific requirements and guidance set by local councils for food businesses operating within their jurisdiction.
FSA Guidance: Official guidance documents from the Food Standards Agency providing interpretation and practical application of food safety legislation.
