Hygiene — Seafish

Food hygiene legislation

Food hygiene legislation ensures the safe handling of food. We have created guidance on all legislation relevant to seafood businesses.

On 31 December 2020 at the end of the UK-EU transition period, all directly applicable EU law in force became part of the body of domestic law in Great Britain (England and Wales, and Scotland). Under the terms of the Northern Ireland Protocol, the majority of EU food and feed hygiene and safety law (and any future amendments) continue to apply directly in Northern Ireland. Relevant EU legislation includes EU Regulations 852/2004, 853/2004, 2073/2005 and 2017/625.

All food business (i.e. anyone preparing, cooking, storing, handling, distributing, supplying or selling food) must be registered. If your business prepares or handles food that comes from animals for supply to other business, you must also be approved by your local authority. The emphasis is that all controls should be proportionate to the risk. A hazard analysis scheme (HACCP) is required by all food businesses (except those involved in primary production). This allows businesses to consider and control the risks specific to their business and removes the burden of the unnecessary regulation found in the previous legislation.

Practice Guidelines and Hygiene Training Opportunities

Further information

Visit the European Commission's website using the following link below for access to good practice guides on hygiene and the application of HACCP principles.