Food Hygiene (England) Regulations 2006
The core UK regulations that set out food hygiene requirements for food businesses, including registration, temperature control, and training obligations.
The Food Hygiene (England) Regulations 2006 (SI 2006/14) are the primary domestic regulations implementing EU food hygiene rules in England. Equivalent regulations apply in Scotland, Wales, and Northern Ireland. These regulations work alongside retained EU Regulation 852/2004 to set out the fundamental food hygiene requirements that all food businesses must follow. They cover food business registration, temperature control, training, hygiene practices, and enforcement powers. These regulations give Environmental Health Officers the authority to inspect food businesses and take enforcement action when standards are not met.
Key Points
- Cover food business registration, HACCP, temperature control, and training
- Require food to be stored at 8°C or below (chilled) or 63°C or above (hot held)
- Give EHOs authority to inspect, issue notices, and prosecute
- Maximum penalties include unlimited fines and up to 2 years imprisonment
- Provide the legal basis for the Food Hygiene Rating Scheme
Key Requirements
The regulations require food businesses to: register with their local authority at least 28 days before opening, implement a food safety management system based on HACCP principles, ensure food handlers are supervised, instructed, and/or trained in food hygiene, comply with temperature control requirements for food storage and preparation, maintain premises in a clean condition that permits good food hygiene, and notify the relevant authority of any significant changes to the business. The regulations apply to all stages of food production, processing, distribution, and sale.
Temperature Control Requirements
The regulations set specific temperature requirements: food that is likely to support the growth of pathogenic bacteria must be held at 8°C or below (chilled) or 63°C or above (hot holding). There are limited exemptions for short display periods and certain types of food. The regulations also require that food is cooled as quickly as possible after cooking or processing if it is to be stored chilled. These temperature requirements are enforced through inspection, and failure to comply can result in a Hygiene Improvement Notice or prosecution.
Enforcement and Penalties
Local authorities enforce the regulations through Environmental Health Officers. Enforcement tools include: informal advice and education, Hygiene Improvement Notices (requiring specific improvements within a set timeframe), Hygiene Prohibition Orders (preventing the use of equipment, processes, or premises), Hygiene Emergency Prohibition Notices (immediate closure when there is an imminent risk to health), and prosecution. Penalties for offences under these regulations include unlimited fines and imprisonment for up to 2 years. The regulations also provide the legal basis for the Food Hygiene Rating Scheme.
Frequently Asked Questions
Do these regulations apply to all food businesses?
Yes. The Food Hygiene (England) Regulations 2006 apply to all food businesses in England, regardless of size — from large hotel chains to home bakers and market stalls. Equivalent regulations apply in Scotland (Food Hygiene (Scotland) Regulations 2006), Wales, and Northern Ireland. Every business that handles, stores, prepares, or sells food is covered.
What is the difference between these regulations and Regulation 852/2004?
Regulation (EC) 852/2004 is the retained EU regulation that sets out general food hygiene principles (including the requirement for HACCP-based systems). The Food Hygiene (England) Regulations 2006 are the domestic regulations that implement and supplement 852/2004, providing specific rules on registration, temperature control, and enforcement powers for local authorities. Together, they form the UK's food hygiene regulatory framework.
Can I be closed down under these regulations?
Yes. If an EHO believes there is an imminent risk to health, they can serve a Hygiene Emergency Prohibition Notice that immediately closes your business or prohibits the use of specific equipment or processes. This is used in serious cases such as active pest infestations near food, severely contaminated premises, or complete absence of food safety controls. You must comply immediately — the notice is confirmed by a court within 3 days.
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