Food Hygiene (England) Regulations 2006
Implements EU food hygiene requirements in England
The Food Hygiene (England) Regulations 2006 (SI 2006/14) implement the requirements of the EU food hygiene package in England. Equivalent regulations apply in Wales, Scotland, and Northern Ireland. These regulations require all food business operators to register with their local authority, implement food safety management procedures based on HACCP principles, and comply with the general hygiene requirements set out in Regulation (EC) No 852/2004. They replaced the previous Food Safety (General Food Hygiene) Regulations 1995 and consolidated food hygiene law into a single framework. The regulations are enforced by local authority environmental health teams through inspections, and breaches can result in prosecution, improvement notices, or closure orders.
Key Requirements
Registration of food businesses
All food businesses must register with their local authority at least 28 days before trading. Registration is free and cannot be refused, but failure to register is an offence.
General hygiene requirements
Businesses must comply with the general hygiene requirements in Annex II of Regulation (EC) 852/2004, covering premises design, equipment, waste management, water supply, personal hygiene, and food handling.
HACCP-based food safety management
Food business operators must put in place, implement, and maintain a permanent procedure or procedures based on HACCP principles. For many smaller businesses, SFBB is accepted as meeting this requirement.
Temperature control
Food that is likely to support the growth of pathogenic micro-organisms must be kept at or below 8C or at or above 63C, as specified in the Food Safety (Temperature Control) Regulations 1995.
Staff training
Food business operators must ensure that food handlers are supervised, instructed, and trained in food hygiene matters commensurate with their work activities.
What Your Business Must Do
Register with your local authority
Submit a food business registration form to your local council at least 28 days before you start trading. This applies to new businesses and when a business changes owner.
Implement SFBB or HACCP procedures
Set up a documented food safety management system. Most small to medium hospitality businesses can use SFBB packs provided by the FSA.
Ensure premises meet hygiene standards
Your premises must have adequate handwashing facilities, clean surfaces, pest control measures, adequate ventilation, lighting, and drainage.
Maintain temperature records
Monitor and record fridge, freezer, cooking, and hot-holding temperatures. Keep records as evidence of compliance.
Train food handlers
Provide food hygiene training appropriate to each staff members role. Keep certificates and training records on file.
Maintain cleaning schedules
Document your cleaning procedures, frequencies, and the products used. Keep records of completed cleaning tasks.
Penalties for Non-Compliance
Failure to comply with hygiene regulations
Up to 2 years imprisonment and/or an unlimited fine on conviction on indictment. Up to 6 months and/or an unlimited fine on summary conviction.
Failure to register a food business
An unlimited fine on summary conviction. Officers may also serve a hygiene improvement notice requiring registration.
Breach of a hygiene improvement notice
Up to 2 years imprisonment and/or an unlimited fine. The notice must be complied with by the date specified.
Breach of a hygiene emergency prohibition notice
Up to 2 years imprisonment and/or an unlimited fine. This applies when a premises is closed due to imminent health risk.
How Paddl Helps
Digital SFBB packs
Complete your SFBB documentation digitally with guided prompts, ensuring you meet the HACCP-based food safety management requirement.
Temperature monitoring
Log fridge, freezer, cooking, and hot-holding temperatures digitally with automatic alerts for out-of-range readings.
Cleaning schedules
Set up and track cleaning routines with sign-off, ensuring your premises consistently meet hygiene standards.
Staff training management
Track food hygiene training for every team member with expiry alerts and certificate storage.
Frequently Asked Questions
Do I need to register my food business?
Yes. All food businesses in England must register with their local authority at least 28 days before starting to trade. This includes home-based food businesses, market stalls, and mobile caterers. Registration is free.
What is the difference between these regulations and the Food Safety Act 1990?
The Food Safety Act 1990 is the primary legislation that provides the overarching legal framework and powers. The Food Hygiene Regulations 2006 implement the specific EU hygiene rules, including HACCP requirements, registration, and detailed hygiene standards. The 2006 Regulations operate under the authority of the 1990 Act.
Are these regulations still valid after Brexit?
Yes. The EU regulations that these implement (particularly Regulation (EC) 852/2004) were retained in UK domestic law through the European Union (Withdrawal) Act 2018. They continue to apply and are enforced by local authorities.
What happens during an EHO inspection?
EHOs will check your food safety management system (SFBB/HACCP), hygiene standards, temperature records, staff training, pest control, cleaning practices, and structural condition of the premises. They score your business against the Food Hygiene Rating Scheme criteria.
Can I use SFBB instead of a full HACCP plan?
Yes. The FSA designed SFBB specifically so that smaller food businesses can meet the HACCP requirement without needing to produce a complex HACCP plan. It is accepted by EHOs as a proportionate approach for most small and medium hospitality businesses.
Stay compliant with Food Hygiene Regs 2006
Paddl makes regulatory compliance simple. Digital records, automated reminders, and audit-ready documentation — all in one platform built for UK hospitality.