Food hygiene: regulations and responsibilities explained
Please note that this guidance is intended to be used for general information purposes only, is not intended to be a definitive guide to the law and cannot be a substitute for independent advice. NFU members can obtain free initial legal and professional advice from NFU CallFirst on 0370 845 8458.
This business guide explains how food hygiene applies on farm for primary production and small farm diversification businesses.
Food hygiene legislation applies to the entire supply chain, from primary production on farm to the final consumer (the 鈥榝arm-to-fork鈥� approach).
Supplementary Business Guides discuss in more detail the requirements when selling:
- Eggs at the farm gate
- Raw milk
- Meat Boxes
- Slaughter licensing and the supply of small-scale poultry, such as Christmas turkeys.
There is a checklist of the general considerations when diversifying into a food business at the end of this business guide.