Food law and enforcement

All food businesses must follow food hygiene rules. How these rules apply depends on the size, nature and activities of the business.

Food premises registration

You must register any premises used for your food business with your local council. Some premises must also be approved, including those handling:

• meat and meat products
• eggs and egg products
• milk and dairy products
• fish and fish products

Register your food premises with your local council.

Hazard Analysis Critical Control Point (HACCP)

All food businesses, except primary producers, must have food safety procedures based on the HACCP principles. 

HACCP focuses on identifying the ‘critical points’ where food safety risks (or hazards) occur and putting controls in place to prevent problems before they happen. These controls can vary depending on the size of the business and its activities, but you must be able to show how food safety is managed.

The Food Standards Agency (FSA) publishes guidance for caterers and retailers in Northern Ireland to help them implement food safety management procedures based on HACCP. Local council environmental health service can also provide advice.

Food hygiene training and supervision

Anyone who handles food must be supervised, instructed and/or trained in food hygiene to a level appropriate to their work. Training does not always require formal courses or qualifications. Food handlers can acquire the skills through on-the-job training, self-study or previous experience.

Microbiological criteria for foodstuffs

Microbiological criteria legislation sets legal limits for harmful bacteria (like Salmonella or Listeria) in specific foods. It applies to food businesses involved in producing and handling food, and can be used to verify food safety management procedures and assess the acceptability of food and processes in manufacturing, handling and distribution. Sampling and testing should be based on risk and reflect the nature of the business. 

Northern Ireland food businesses must comply with Commission Regulation (EC) No 2073/2005, which sets legal limits for micro-organisms in food products. Under the Windsor Framework, EU food law remains fully applicable in Northern Ireland, meaning these standards apply even though they may differ from those in Great Britain.

A significant amendment will apply in Northern Ireland from 1 July 2026, under Commission Regulation (EU) 2024/2895, which will significantly tighten the food safety criteria for Listeria monocytogenes in ready-to-eat (RTE) foods throughout the shelf life of the product.

For detailed advice on your specific food category, you should contact your local council environmental health service.