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The Food Standards Agency has produced guidance to assist enforcement authorities in their work.
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.
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.
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.
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.
The Food Standards Agency (FSA) supplementary guidance on the sampling of GM food and feed for enforcement officers, following a European Commission (EC) Food and Veterinary Office (FVO) Mission to the UK in June 2006.
Updated guidance to help assess and minimise the risk of Clostridium botulinum in vacuum and modified atmosphere packed chilled foods.
Labelling, presentation and authenticity of wine products.
Guidance for local authority authorised officers on applying food hygiene regulations in domiciliary care, assisted living and care homes, and on registration and inspection requirements.
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.
Guidance based on the Agency's interpretation of the relevant law, and provides clarity on what 'a certain continuity of activities and a certain degree of organisation' might mean. This should help local authority food safety officers decide on whether or not to register an activity carried out in the village hall, community and charity sector.
Guidance for official controllers and enforcement officers in FSA and local authorities on the approach to be taken on the enforcement of the legislative requirements.
Guidance and materials to assist local authorities operating the national Food Hygiene Rating Scheme in England, Wales and Northern Ireland.
Mycotoxins guidance and advice produced by the FSA and the European Commission.
Guidance for enforcement bodies on typical inspection points on egg production sites is available. The guidance covers the areas that will be subject to inspection and the standards expected for producers which must comply with regulations (EC) 852/2004, (EC) 853/2004 and the food hygiene regulations 2006.
A framework for health professionals to assist them in the management of outbreaks of infectious intestinal disease caused by ingestion of microbiologically contaminated food.
Advice on the Fishery Products (Official Controls Charges) Regulations 2007 on how charges for the delivery of official controls for fishery products are applied.
Q&A notes for enforcement authorities on the new EU Regulation on official feed and food controls (882/2004).
Guidance for enforcement officers to assist food business operations determine the use of appropriate water supplies in primary production operations on-farm.
If you plan to produce and sell beef burgers that are not thoroughly cooked, eg ‘rare’ or ‘medium’ or pink in the middle, or you are involved in the supply chain of these product, read our advice to help you control any harmful bacteria that is in or on the meat. The advice is also for any food safety officer inspecting your business.