Food hygiene scotland act 2006. The food hygiene regulations 2006 place an obligation on all food businesses to make sure that their activities are carried out hygienically. These regulations which extend to scotland only revoke and re enact with changes the food hygiene scotland regulations 2005 ssi. Citation commencement and extent 2. For the benefit of this document we will discuss the particulars of the food hygiene england regulations 2006.
There are a number of new ec regulations which apply directly to food businesses in the uk and also national legislation in england scotland wales and northern ireland. The differences between the two will be discussed later in this post. The food safety act 1990 as amended provides the framework for all food legislation in the england wales and scotland. Were also here to give healthy eating advice based on the best available trusted scientific evidence.
Food the food hygiene scotland regulations 2006 made 9th january 2006 laid before the scottish parliament 10th january 2006 coming into force 11th january 2006 arrangement of regulations part 1 preliminary 1. Businesses do not include anything in food remove anything from food or treat food in any way which means it would be. The main responsibilities for all food businesses under the act are to ensure that. If a food business has breached the regulations and made you ill a compensation claim may be possible.
3 3 ssi 2009 no. The food hygiene regulations 2006 are divided between england and scotland. Food standards scotland food law code of practice scotland presented to scottish parliament pursuant to section 401 of the act1 regulation 241 of the food hygiene scotland regulations 20062 and regulation 61 of the official feed and food controls scotland regulations 20093 1 1990 chapter 16 2 ssi 2006 no. Food safety act 1990.
The regulations make it an offence to supply food which is unsafe to be consumed and harmful to human health. The food hygiene regulations northern ireland 2006 these regulations make it a requirement for all food businesses to implement food safety management procedures based on hazard analysis and critical control point haccp techniques. Presumptions that food is intended for human consumption 4.