Supporting guidance materials for enforcement officers

In addition to the Code of Practice and Practice Guidance, the FSA regularly issues additional standalone guidance documents to enforcement officers and others on a range of topics. This is often as a result of new regulations coming into force, a development in policy or in response to an incident.

Guidance aimed to help enforcement officers carry out official controls.

More in this section

National Enforcement Priorities for animal feed and food hygiene

The Food Standards Agency’s National Enforcement Priorities (NEPs) for animal feed and for food hygiene at the level of primary production are developed annually in consultation with local authority (LA) representatives; NTS; Regional Feed Leads; the National Agriculture Panel (NAP) and National Animal Feed at Ports Panel (NAFPP) members.

Guidance to local authorities on food brokers

The Guidance to local authorities on food brokers, should help officers make assessments about the identification, registration, recording and inspection of food brokers. It also provides clarification on the distinction between brokers and agents.

Imported food and enforcement

Local authorities and port health authorities are responsible for the enforcement of food safety and food standard controls on food products. The Horticultural Marketing inspectorate of the Rural Payments agency are responsible for enforcing Community Marketing rules on fresh fruit and vegetables. Guidance and resources for these and other enforcement authorities are available.

Temperature control legislation: guidance notes

Guidance to help explain the food temperature control requirements, containing advice on the types of foods that are required to be held under temperature control, and guidance on the circumstances when some flexibility from the temperature control requirements is allowed.

MyHACCP online tool: guidance for authorised officers

Guidance for local authority authorised officers on the MyHACCP online tool. MyHACCP is for small food manufacturing businesses, and can be used to guide them through the process of identifying food safety hazards and controls and the production of a documented food safety management system based on HACCP principles.

Private Water Supply: Guidance

Guidance for enforcement officers to assist food business operations determine the use of appropriate water supplies in primary production operations on-farm.