Food Law News - UK - 2022

FSA Enforcement Letter (PLGEN22071), 15 December 2022

HYGIENE / ENFORCEMENT - Publication of Industry Guide to Good Hygiene: Catering Guide

UK Hospitality have published an updated version of the Industry Guide to Good Hygiene Practice: Catering Guide.

The updated version of the guide includes new sections on:

• Food crime
• Surplus food / donating leftover food to charity
• Freezing and defrosting of food
• Chilled Vacuum-Packed Meats – shelf life.

The following amendments have been included:

• The allergen section has been updated to reflect case law and policy changes A good practice section on cleaning of ice machines has been added (water supply/ice)
• Legal references have been updated
• Guidance on substituted products has been added (Allergens and HACCP)
• A description of pre-packed for direct sale (PPDS) and reference to Food Standards Agency (FSA) and Food Standards Scotland (FSS) guidance
• The Critical Control Point (CCP) decision tree within Annex 1 has been simplified
• Annex 2 The Background to Legislation section has been removed.

The remainder of the guide stays substantially the same as the 2016 version, with some minor editorial changes and some clarification which was requested by the FSA and FSS.

This guide is recognised by both FSA and FSS as a practical document which provides useful guidance on compliance with food hygiene law for both businesses and food safety officers alike. UK Hospitality have made the digital version free via their website for businesses and enforcement officers and we would encourage you to download it and direct your businesses to – Industry Guide to Good Hygiene Practice – Catering Guide.

Industry Guide to Good Hygiene Practice: Catering Guide The Guide can be downloaded from the site of UK Hospitality (click on image to go to their page)