It is the responsibility of all food businesses to place safe food on the market, and in order to achieve this, a framework of food safety and hygiene legislation is in place within which businesses must operate. This includes the requirement that all food businesses (other than those involved in primary production, transport and storage) must have a food safety management system based on Hazard Analysis and Critical Control Points (HACCP).
While the general rules (such as the HACCP requirement) set out in Regulation (EC) 852/2004 apply to all businesses, additional specific requirements are in place for businesses handling higher risk products.
Regulation (EC) No 853/2004 lays down specific hygiene requirements that must be implemented by food businesses handling food of animal origin at all stages of the food chain. It requires that Food Business Operators place products of animal origin on the market only if they have been prepared and handled exclusively in establishments:
- that meet the relevant requirements of Regulation (EC) No 852/2004,
- that are specifically approved by the competent authority (unless explicitly exempt - read advice on registration and approval), and
- that apply the specific controls set out by sector in Regulation (EC) 853/2004.
Exemptions from 853/2004 approval requirements
Decisions on whether or not businesses require to be either approved or registered are based on the legal requirements set out in regulation 852/2004 and 853/2004. Approval is not required in the following circumstances:
- primary production for private domestic use,
- the domestic preparation, handling or storage of food for private domestic consumption,
- the direct supply, by the producer, of small quantities of primary products to the final consumer or to local retail establishments directly supplying the final consumer,
- the direct supply, by the producer, of small quantities of meat from poultry and lagomorphs slaughtered on the farm to the final consumer or to local retail establishments directly supplying such meat to the final consumer as fresh meat, or
- hunters who supply small quantities of wild game or wild game meat directly to the final consumer or to local retail establishments directly supplying the final consumer.
We have produced guidance for all establishments requiring approval in our Approved Establishments Scottish National Protocol. Read further guidance for FSS approved establishments.
This section includes advice and guidance for businesses on how to comply with the regulations which apply to the production of red meat, pork, poultry and game, as well as requirements relating to minced meat, meat products, animal by-products and edible co-products.
If you have any other questions regarding the hygiene, production or regulatory requirements for meat, poultry and game which are not covered in the above sub-sections, please contact firstname.lastname@example.org. Businesses should in the first instance speak to their local enforcement authority.
- If your local enforcement authority is FSS please contact us
- If your local enforcement auhthority you must contact them