1. Any guidance or other document issued by Food Standards Scotland regarding the temperature soup should be served by a restaurant to a customer; and,
2. Any guidance or other document issued by Food Standards Scotland regarding the recording of the temperature soup is served by a restaurant to a customer.
Regulation (EC) No. 852/2004 sets out the general food hygiene requirements with which food businesses must comply. Article 5 of the Regulation stipulates that food business operators shall put in place, implement and maintain a permanent procedure or procedures based on HACCP (Hazard Analysis Critical Control Points) principles. Therefore, the onus is on food businesses to implement their own food safety procedures in order to ensure food is safe and they meet the requirements of the hygiene regulations.
I have attached the following link to enable you to access Regulation (EC) No. 852/2004 for your reference - http://eurlex.europa.eu/legalcontent/EN/TXT/?qid=1475666021781&uri=CELEX:02004R0852-20090420
The temperature control requirements for Scotland are set out in Schedule 4 of the Food Hygiene (Scotland) Regulations 2006 (as amended). This can be accessed via the following link - http://www.legislation.gov.uk/ssi/2006/3/contents/made
This applies to Food Business Operators subject to Regulation (EC) 852/2004.
Food Standards Scotland’s website refers businesses to guidance for temperature control legislation in the UK which is published on the Food Standards Agency website. The guidance can be accessed via this page of our website: