At all stages of production , processing and distribution , you must protect food against any contamination likely to make it unfit for human consumption , harmful to health or contaminated in a way that means it would be unreasonable to expect it to be eaten in that state . You must have adequate procedures to control pests and to prevent domestic animals ( pets ) from getting into places where food is prepared , handled or stored . If your local authority permits domestic animals , in special cases , you must have adequate procedures to prevent this from causing contamination . Hazardous and / or inedible substances must be adequately labelled and stored in separate and secure containers . You also need to make sure that the food you make or sell complies with specific ‘ microbiological criteria ’. These criteria put limits on the levels of certain bacteria that are allowed to be in foods . In practice , most small catering businesses and small food shops may not need to do any testing of the levels of bacteria in the food they make or sell . But you must be able to show that you have suitable food safety management procedures in place that control the levels of bacteria in food .
Temperature
You must not keep foods at temperatures that might cause a risk to health . The ‘ cold chain ’ must not be interrupted for foods that rely on temperature control for their safety . However , you are allowed to have foods outside temperature control for limited periods of time to allow you to prepare , transport , store , display and serve food , as long as this does not cause a risk to health .
Enforcement of the law Local authorities are responsible for enforcing food hygiene laws . To do this , enforcement officers may visit your business premises to inspect them . These officers might come on a routine inspection , or they might visit because of a complaint . They have the right to enter and inspect your premises at any reasonable time and will usually come without telling you first .
What help can I get ?
If you would like advice about obeying food hygiene law , get in touch with your local authority . If you run a small catering business , there are packs available to help you put in place food safety management procedures based on the principles of HACCP . These packs have been produced by the FSA in England , Scotland and Northern Ireland , and by local authorities in Wales .
England ‘ Safer food , better business ’, an innovative and practical approach to food safety management , has been developed by the FSA in partnership with small catering businesses and more than 50 local authorities . If you would like to order a copy of ‘ Safer food , better business ’ contact FSA publications using the contact details on the back of this booklet . You