Local Authority Information & Guidance

Useful information published on our website that can be used by local authorities and business. 

We have a range of useful information published on our website that can be used by local authorities and business. 

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.

HACCP

MyHACCP can guide businesses through the process of developing a food safety management system based on Hazard Analysis and Critical Control Point (HACCP) principles. The free web tool will help them develop a food safety management system that demonstrates how businesses identify and control hazards that may occur during the manufacturing process.

Acrylamide in food – Guidelines for local authorities

This guidance document is intended to help authorised officers, as required in the Food Law Code of Practice, with the interpretation and implementation of Commission Regulation (EU) 2017/2158 – Establishing mitigation measures and benchmarking levels for the reduction of the presence of acrylamide in food.

Online food allergy training

Our free online training is  is designed for local authority Authorised Officers and those working in the food industry in Scotland, comprises six modules and 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

Visit the online training

More on this topic

Guidance

Manual for Official Controls

The Manual for Official Controls (MOC) provides details of the tasks, responsibilities and duties of Food Standards Scotland (FSS) staff and veterinary contractors undertake in approved establishments.

Publication

The Food Information (Scotland) Regulations 2014

These Regulations make provision for a purpose mentioned in section 2(2) of the European Communities Act 1972,

Guidance

​Wild game guides and HACCP

The Wild Game Guide (WGG) provides information on the hygiene regulations for food businesses that supply wild game and for people who hunt wild game and supply it either in-fur or in-feather or as small quantities of wild game meat.

Related

The Food (Scotland) Act 2015

The 2015 Act sets out the objectives, general functions and powers of FSS, and provides for governance and accountability arrangements as a Scottish public body.

Related

Regulation & Legislation

On this page you can find information on important aspects of food and feed law and our role as a Scottish regulator.

Related

Labelling & Composition Standards

Food Standards Scotland has policy responsibility for food information, food labelling, food standards and nutrition labelling in Scotland.

Related

Imports & Exports

If you’re importing or exporting food, you need to comply with regulations. Failure to do so could cause enforcement authorities to take action.

Related

Audit & Monitoring

Food Standards Scotland audits Local Authority food and feed enforcement activities and publishes reports of our findings.

Related

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.

Related

About the Food Hygiene Information Scheme

Find out more about your favourite restaurants, cafés and takeaways.