On this page, Manufacturers can find information on hygiene legislation and specific areas including:
- Temperature controls
- Microbiological criteria
- Shelf-life of food
- Vacuum packing
- Irradiated food
- Cross contamination
- Food handling and illness
Please note, many of the links on this page will take you to an external website (food.gov.uk), and Food Standards Scotland has no responsibility for the content.
You can access our free online tool to help smoked fish producers manage the risk of Listeria contamination.
Guidance is available to help explain the food temperature control requirements. This document contains advice on the types of foods that are required to be held under temperature control, and provides guidance on the circumstances when some flexibility from the temperature control requirements is permitted.
Food businesses can check the EU regulations on microbiological criteria against their food safety management procedures, as well as their manufacturing, handling and distributing processes.
The shelf life of ready-to-eat food in relation to L. monocytogenes is a new best practice guidance document published by the British Retail Consortium (BRC) and the Chilled Food Association (CFA) and endorsed by the Food Standards Agency.
How to meet the legal requirements for quick frozen foodstuffs. Includes useful information for producers, transporters and retailers on temperatures and labelling.
Vacuum and modified atmosphere packed chilled foods guidance
Updated guidance to help assess and minimise the risk of Clostridium botulinum in vacuum and modified atmosphere packed chilled foods has been developed.
This information is for:
- Local authority environmental health officers.
The updated FSA/FSS guidance document below has undergone a routine review and taken feedback and comments from stakeholders into account following the public consultation which closed on 30 June 2016.
The guidance is intended to assist food businesses, including manufacturers and retailers of chilled vacuum packed and modified atmosphere packed (VP/MAP) foods in the practical development and implementation of a HACCP (Hazard Analysis Critical Control Point) based approach for these foods.
The guidance is also aimed at providing advice to help food law enforcement officers in carrying out their duties. The consultation was issued by FSS and Food Standards Agency in the rest of the UK. View details on how the guide was revised, including minutes from the drafting group, and a summary of responses for the UK.
Read a summary of the responses received by FSS.
Irradiation is a process used to kill the bacteria that can cause food poisoning. It can also be used to delay the ripening of fruit, stop vegetables from sprouting and slow down the process of decay.
Find out more about food irradiation on food.gov.uk
For more information, please visit food.gov.uk [external site] for cross-contamination guidance. Although E.coli is the key focus of this guidance, the measures outlined will also help in the control of other bacteria, such as campylobacter and salmonella.
People working around food while they’re unwell can spread infection to other people through the food. The food handlers guide helps food businesses prevent infection spreading, and shows which illnesses and symptoms food workers should report – and what to do about them.