Regulation (EC) No 852/2004 (Food hygiene)
What this means for your business
- Enforced by
- Local Authority, FSA, Food Standards Scotland
- Applies to
- United Kingdom
- On this page
- 17 compliance obligations, 35 practical guides across 2 topics
What you must do
17 compliance obligations under this legislation.
Management duties 15
Comply with general and specific food hygiene requirements
If you run any part of the food chain – from primary production to processing, distribution or retail – you must follow the hygiene rules set out in the relevant annexes of the regulation and any extra requirements from Regulation 853/2004. This means putting in place procedures for microbiological safety, temperature control, maintaining the cold chain and carrying out sampling and analysis as required.
Develop and disseminate good‑practice guides for your food sector
If you operate in a food‑business sector you must create and share guides that set out good practice. You need to consult the relevant authorities and consumer groups, make sure the guide follows Codex Alimentarius codes and, for primary production, the Annex I recommendations. The Food Safety Authority will then check the guide to confirm it meets these requirements.
Ensure exported food meets hygiene requirements
If you export or re‑export food, you must apply the same hygiene rules that apply to food sold on the EU market, as set out in Articles 3‑6 of this Regulation. In practice this means you need to have the same controls, checks and records for exported food as you do for food sold domestically.
Ensure food hygiene at all stages of your operation
Unlimited fineIf you run any part of the food chain – from making ingredients to processing, storing or delivering food – you must make sure every step meets the hygiene rules set out in this Regulation. In practice this means having procedures, checks and records that prove your food is handled safely at all times.
Ensure hygiene at all stages of your food business
If you run a food business, you must make sure that every step – from producing and processing to distributing food – meets the hygiene standards set out in this Regulation. In practice this means putting systems in place to control cleanliness, temperature, pest control and other hygiene aspects throughout your operation.
Ensure hygiene standards for exported food
If you export or re‑export food, you must apply the same hygiene rules that apply to food sold in the UK. In practice this means meeting the requirements set out in Articles 3‑6 of Regulation 852/2004 for handling, storage, transport and documentation of the food you send abroad.
Ensure imported food meets hygiene requirements
If your business brings food into the UK, you must make sure that the food complies with the hygiene rules set out in Articles 3‑6 of Regulation (EU) 852/2004. In practice this means you need to have procedures, checks and records that demonstrate the food is safe and handled hygienically before it reaches the market.
Ensure imported food meets hygiene requirements
If your business imports food, you must make sure that the food complies with the same hygiene rules that apply to food produced in the UK. In practice this means you need controls, checks and records to show the imported product meets the standards set out in Articles 3‑6 of Regulation 852/2004 before it is placed on the market.
Implement and maintain a HACCP food safety system
If you run a food business that processes, manufactures, stores or distributes food after primary production, you must have a permanent HACCP system. This means you must identify hazards, set critical control points and limits, monitor them, act when things go wrong, verify the system works and keep appropriate records, updating everything whenever you change a product or process. You also need to be able to show the local authority that you are meeting these requirements.
Implement and maintain HACCP food safety system
If you run any part of the food chain after primary production (e.g. processing, packaging, storage or distribution), you must set up a HACCP system. This means identifying hazards, the steps where you control them, limits, monitoring, corrective actions, verification and keeping the relevant records. Whenever you change a product or process you must review and update the system, and be ready to show the authority the paperwork.
Implement and maintain specific food hygiene measures
If you run any food business – whether you grow, process, package or distribute food – you must follow the general hygiene rules that apply to your activity and put in place specific steps such as meeting microbiological standards, controlling temperatures, keeping the cold chain intact and carrying out regular sampling and analysis. You should use the testing methods set by the authority or an equivalent scientifically‑validated method, and you may follow the guidance in Articles 7‑9 to help you comply.
Maintain clean, hygienic premises and facilities for food handling
You must keep all your food premises, rooms, transport vehicles and any temporary sites clean, in good repair and designed so they can be easily cleaned, ventilated and kept at the right temperature. This includes providing enough hand‑washing basins, toilets, changing rooms, pest control and temperature‑controlled storage, and ensuring cleaning agents are stored away from food.
Maintain clean, well‑maintained premises and equipment for food hygiene
If you run a food business (unless Annex I applies), you must keep every part of your operation – the building, preparation rooms, transport vehicles and all equipment – clean, in good repair and designed so that contamination is avoided. This includes providing adequate hand‑washing basins, lavatories, changing rooms, ventilation, lighting, drainage, pest control and temperature‑controlled storage where needed, and storing cleaning chemicals away from food.
Maintain hygiene and control hazards in primary production
If you produce or handle primary food products (animals, plants, fish or wild game) you must keep them free from contamination by applying appropriate cleaning, water quality, staff health, pest‑control and waste‑management measures, and you must keep records of those measures. The records must be retained for a suitable period and be shown to the authority if asked.
Maintain hygiene and control hazards in primary production
You must keep your farm, livestock, crops and any related handling, storage or transport clean and safe, protecting them from contamination and disease. This means applying approved hygiene practices, using clean water, training staff, managing waste and pests, and following all relevant animal and plant health legislation.
Registration and licensing 2
Register and keep up‑to‑date details of your food business establishments
You must tell the local food authority about every site you control that makes, processes or distributes food, and keep them informed of any major changes or if a site closes. Where required, you also need to get formal approval after an on‑site inspection before the site can operate.
Register and keep your food establishments approved with authorities
If you run a food business, you must tell the local authority about every site you use to make, process or distribute food, keep them updated on any changes or closures, and make sure any site that requires official approval gets it after an on‑site inspection. You also need to cooperate with inspectors when they request information.
Penalties for non-compliance
1 penalty under this legislation. 1 carry an unlimited fine.
Ensure food hygiene at all stages of your operation
Unlimited fine
Practical guidance
Our guides explain how to comply with the requirements above.
Sector-Specific 33
Set up food premises that meet hygiene standards
How to set up food premises that meet the legal hygiene standards under Regulation (EC) 852/2004. Covers layout, …
Control food temperatures safely
Keep food at safe temperatures throughout storage, cooking, holding, cooling, and reheating to prevent harmful bacterial growth and …
Food safety training for your staff
Food hygiene certificates are not a legal requirement -- UK law requires competency, not certificates. This guide explains …
Selling food online: labelling and safety requirements
Comply with distance selling rules when selling food online, including providing mandatory food information before purchase, allergen labelling …
Food safety requirements in Scotland
How food safety regulation differs in Scotland. Covers Food Standards Scotland, CookSafe, the Food Hygiene Information Scheme, and …
Register and run a food business
How to register your food business with your local authority, meet food hygiene requirements, and achieve a good …
Food Information Regulations 2014 compliance
Comply with mandatory food labelling and information requirements under UK and assimilated EU law.
Allergen control systems and Natasha's Law
Implement comprehensive allergen management systems and comply with Natasha's Law PPDS labelling requirements.
Food safety management systems and HACCP
Implement HACCP-based food safety management procedures and comply with food hygiene regulations.
Brewery licensing and compliance
Complete licensing, registration, and duty requirements for operating a brewery in the UK, including APPA registration, food safety, …
Food and drink business licensing and compliance
Navigate the complete range of licences, registrations, certifications, and consents required for food and drink businesses across production, …
Food and drink regulations and traceability
Comply with HFSS labelling, traceability requirements, alcohol duty obligations, packaging regulations, waste disposal, and animal by-products rules.
Food Safety for Childcare Providers
Food safety and nutrition requirements for childcare settings, including food business registration, allergen management, HACCP systems, and Ofsted …
Register as a Childminder in England
Complete guide to becoming a registered childminder, from pre-registration training and DBS checks to Ofsted registration and setting …
Hospitality annual compliance checklist
Annual compliance checklist for hospitality businesses covering all key regulatory obligations: licence renewals, fire safety reviews, food safety …
Specialist retail licences and registrations
Specialist licences required for specific retail activities including tobacco registration, fireworks sales, pet shops, scrap metal dealing, and …
Food safety compliance checklist
Quick verification checklist for food business operators. Covers registration, HACCP, temperature control, allergens, training, record keeping, and premises …
Food hygiene and HACCP
Implement food safety management procedures based on HACCP principles.
Food Hygiene Rating Scheme
Understand the Food Hygiene Rating Scheme and display your rating.
Allergen information requirements
Provide clear allergen information for all food you sell.
Food traceability, withdrawal, and recall
Maintain food traceability records using the one step back, one step forward principle, and follow the correct procedures …
Prepare for a food hygiene inspection
Use this checklist to prepare your food business for an environmental health inspection. Covers the three areas inspectors …
Hospitality sector market overview
Market size, growth trends, investment opportunities, and key statistics for the UK hospitality sector including employment, business counts, …
Alcohol licensing requirements
How to obtain a premises licence to sell alcohol in England and Wales, including application process, fees, designated …
Food safety and hygiene requirements
HACCP-based food safety management systems, allergen labelling requirements including Natasha's Law, and food business registration for hospitality operators …
Food handler training requirements
Legal training requirements for food handlers - training is mandatory, but certificates are not. Understanding the competency-based approach …
Holiday let food hygiene, employment and insurance
Food hygiene, employment law, insurance, and environmental duties for self-catering holiday accommodation. Covers food business registration, allergens, food …
Comply with mandatory food hygiene rating display in Wales
Wales is one of only two UK nations where displaying your food hygiene rating is a legal requirement. …
Starting a food business in Wales: what you need to know
Overview of what makes starting a food business in Wales different from the rest of the UK. Covers …
Get approved food establishment status in Wales
How to apply for approved establishment status through FSA Wales for businesses processing meat, dairy, fish, or egg …
Wales food business compliance checklist
Quick verification checklist for Wales-specific food business obligations. Covers local authority registration, mandatory food hygiene rating display, food …
How food safety enforcement works in Wales
How food safety is enforced in Wales, including the role of the Food Standards Agency Wales and local …
Register a food business in Wales
How to register a food business with one of the 22 Welsh local authorities. Covers the Welsh-specific registration …
Compliance & Legal 2
Get licences from your local council
Comprehensive guide to local authority licensing requirements including premises licences for alcohol and entertainment, food business registration, street …
Business licences by activity type
A quick-reference lookup of UK business licences organised by activity type, covering food, alcohol, entertainment, waste, street trading, …
Sections and provisions
20 classified provisions from this legislation.
Duties 9
- s.3 General obligation Food business operators
- s.4 General and specific hygiene requirements
- s.5 Hazard analysis and critical control points hazards that
- s.6 Official controls, registration and approval food business operator
- s.10 Imports
- s.11 Exports
- s.15 Consultation of the ... Food Safety Authority
- GENERAL HYGIENE REQUIREMENTS FOR ALL FOOD BUSINESS GENERAL HYGIENE REQUIREMENTS FOR ALL FOOD BUSINESS OPERATORS (EXCEPT WHEN ANNEX I APPLIES)
- PRIMARY PRODUCTION PRIMARY PRODUCTION