Listed below are some key resources and guidance for local authorities and businesses.
Search the full list of publications, guidance, codes of practice, legislation and regulations.
CookSafe
CookSafe helps catering businesses understand and implement systems based on Hazard and Critical Control Point (HACCP). Using the CookSafe manual, you can develop HACCP-based procedures that fit your needs.
View the full list of CookSafe publications.
RetailSafe
RetailSafe has been designed for retailers handling unwrapped high-risk foods. It has been designed to assist with compliance with the food hygiene regulations and is built on the CookSafe approach and structure.
ButcherSafe
ButcherSafe is for butchers who handle or produce both raw and ready-to-eat food. This manual places strong emphasis on the control and protection of ready-to-eat food.
Food safety management systems
MyHACCP can guide businesses through the process of developing a food safety management system based on Hazard Analysis and Critical Control Point (HACCP) principles. This free tool will help them develop a food safety management system that shows how they will identify and control hazards that may occur during the manufacturing process.
Managing outbreaks of foodborne illness
Access our guidance on the management of outbreaks of foodborne illness in Scotland.
This guidance is for everyone involved in investigating and controlling foodborne outbreaks in Scotland. It serves as a reference when creating plans to manage such incidents.
Read more about how we manage incidents.
Acrylamide in food
Access our guidelines for local authorities regarding acrylamide in food.
This guidance is intended to help authorised officers establish mitigation measures and benchmarking levels for the reduction of the presence of acrylamide in food.
This is required in the Food Law Code of Practice, in line with Retained EU Regulation 2017/2158.
Allergy training
Our free online food allergy training is designed for local authority authorised officers and those working in the food industry in Scotland.
The training covers:
- legal requirements when selling food containing allergens
- physical reactions when people with allergies are exposed to allergens
- areas where allergens can impact in manufacturing and catering (factory) settings
- food labelling guidelines
- food composition
- providing consumers with allergen information
We have also created an allergen matrix document to help food businesses track and manage allergen information.
Imports and exports
You need to comply with regulations when importing or exporting food.
Audit and monitoring
We audit local authority food and feed enforcement activities and publish reports of our findings.
Scottish Manual for Official Controls (SMOC)
The Scottish Manual for Official Controls (SMOC) provides details of the tasks, responsibilities and duties of Food Standards Scotland (FSS) staff and veterinary contractors undertake in approved establishments.
The Food Information (Scotland) Regulations 2014
These Regulations make provision for a purpose mentioned in section 2(2) of the European Communities Act 1972,
Wild game guides and HACCP
The Wild Game Guide (WGG) provides guidance for the Scottish wild game food sector, as well as enforcement officers, on the food hygiene legal requirements which apply to the hunting, processing and supply of wild game into the food chain.
Regulation and legislation
On this page you can find information on important aspects of food and feed law and our role as a Scottish regulator.
Labelling and composition standards
Food Standards Scotland has policy responsibility for food information, food labelling, food standards and nutrition labelling in Scotland.
Food allergies
Most allergic reactions to food are mild, but some can be very serious. A small amount of the food concerned can trigger a reaction.
About the Food Hygiene Information Scheme
Find out more about your favourite restaurants, cafés and takeaways.
