Food safety myths - true or false?

In this guide:

  • Food hygiene and the law

    Information on legal requirements concerning food hygiene for food businesses.

    Food businesses must register with their local council and comply with food law.

    Food business registration

    You must register your business with the environmental health service (EHS) at your local council at least 28 days before opening. Food operations include:

    • selling food
    • cooking food
    • preparing food
    • distributing food
    • storing food
    • handling food

    You may also need to have your business approved if you supply another business with:

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

    For information on how to register, contact the EHS at your local council. They can also advise you on the food hygiene law, and how it applies to your business in practice.

    Food hygiene and safety inspections

    Food safety enforcement officers from your local council will inspect your business to make sure you are complying with food hygiene law. Inspections are usually unannounced.

    Where necessary, inspectors can take enforcement action to protect public health, including:

    • serving a legal notice that sets out actions you must take, or forbidding you from using certain processes, premises or equipment
    • recommending prosecution, in serious cases

    Find out what to expect from a food safety inspection.

    Food hygiene regulations

    Food hygiene regulations set out requirements covering all aspects of your business. You must make sure that:

    • your establishments meet hygiene standards
    • staff follow good personal hygiene practice
    • food safety hazards are identified and controlled, including cooking, refrigeration and cross contamination
    • staff receive appropriate instruction or training in food hygiene, and are supervised

    Depending on the nature of your business, you may also need to keep written records of how you manage food safety hazards.

    You must put food safety management procedures in place based on the principles of HACCP (hazard analysis critical control point). In practice, this means that you must have documented procedures to manage food safety hazards in your business.

    New rules on food safety culture

    In March 2021, the EU adopted Regulation (EU) 2021/382 which introduced 'food safety culture' into the main EU food hygiene law.

    This new requirement means food businesses in the EU must build a culture where everyone, from management to staff, understands and prioritises food safety in their everyday work.

    Because the UK had already left the EU by the time this update was made, it doesn’t apply in Great Britain. However, under the Windsor Framework, EU food safety laws (including this update) still apply in Northern Ireland.

    So, in practice, food safety culture is a legal requirement in Northern Ireland, but not in Great Britain. Local councils in Northern Ireland can look at how a business promotes food safety culture when they carry out inspections or other official checks.

    Guides such as the Safe Catering Pack, Safer food better business and industry guides will assist you in meeting food hygiene legal requirements. 

    Developed with
    Food Standards Agency
    Actions
    Food hygiene for businesses
    Also on this site
    Food law and enforcement
    Food Hygiene Rating Scheme
    Starting and running a food business
    Content category
    Food and drink

    Source URL

    /content/food-hygiene-and-law

    Links

  • Cleaning, disinfection and preventing food cross-contamination

    Follow good cleaning practices to help prevent food poisoning from occurring through cross-contamination.

    Cleaning, disinfection and preventing cross-contamination are essential to make sure the food you serve is safe to eat, and to prevent food poisoning.

    Cleaning, disinfection and food hygiene

    Effective cleaning, and disinfection where necessary, removes bacteria from hands, equipment and surfaces. This helps prevent harmful bacteria spreading onto food. You should:

    • wash and disinfect work surfaces and equipment between different tasks and after preparing raw meat, shellfish, poultry and eggs
    • clean as you go, dealing with spills as they happen
    • use appropriate cleaning products and follow the manufacturer's instructions
    • use disinfectants that meet recognised standards such as BS EN 1276 or BS EN 13697
    • prevent food waste building up

    Hand washing is a key part of food hygiene. Anyone who handles food must wash their hands:

    • before starting work
    • before handling food
    • after breaks
    • after using the toilet
    • after emptying rubbish
    • after cleaning
    • after touching raw meat, poultry or eggs
    • after touching a cut or changing a dressing

    Download hand-washing guidance (PDF, 572KB).

    Cross-contamination

    Cross-contamination happens when harmful bacteria spread from food, surfaces, hands or equipment onto other food. It is most likely to happen when:

    • raw food touches or drips onto other food
    • raw food touches or drips onto equipment, work surfaces or cloths
    • staff handle raw food with their hands and then touch ready-to-eat food

    For example, storing raw meat above ready-to-eat food in the fridge can contaminate the food below.

    How to prevent food cross-contamination

    To prevent cross-contamination in your business, you should:

    • Clean and disinfect work surfaces, chopping boards and equipment before preparing food and after using them with raw food.
    • Use separate, colour-coded equipment (including chopping boards and knives) for raw meat/poultry and ready-to-eat food unless they can be heat disinfected in, for example, a commercial dishwasher.
    • Wash hands before preparing food and after touching raw food.
    • Keep raw and ready-to-eat food apart at all times, including packaging.
    • Store raw food below ready-to-eat food in the fridge or use separate fridges for raw and ready-to-eat food.
    • Provide separate working areas, storage, clothing and staff for the handling of ready-to-eat food.
    • Use separate machinery and equipment, such as vacuum packing machines, slicers and mincers, for raw and ready-to-eat food.
    • Use separate cleaning materials, including cloths, sponges and mops, in areas where ready-to-eat foods are stored, handled and prepared.
    • Train staff to understand how to avoid cross-contamination.
    Developed with
    Food Standards Agency
    Actions
    Food hygiene guidance for businesses
    Safer food, better business
    Safe catering guidance
    Also on this site
    Food law and enforcement
    What to expect from a food safety inspection
    Content category
    Food and drink

    Source URL

    /content/cleaning-disinfection-and-preventing-food-cross-contamination

    Links

  • Cooking and chilling food

    Guidance for food businesses on preventing food poisoning by ensuring food is properly cooked and chilled.

    Cooking and chilling are both essential to make sure the food you serve in your food business is safe to eat, and to prevent food poisoning.

    Cooking food in your food business

    Thorough cooking at the correct temperature kills harmful bacteria in food. You must not serve food that is not fully cooked. You should serve cooked food immediately or keep it hot until serving. If you're cooking food in advance, cool and chill it quickly.

    It is important to make sure that you fully cook:

    • poultry
    • pork
    • rolled joints
    • products made from minced meat, such as burgers and sausages

    These foods must not be served pink or rare, as they could harbour bacteria if undercooked. These foods should be steaming hot all the way through. 

    Whole cuts of beef and lamb, such as steaks, cutlets and whole joints, can be served pink or rare as long as they are fully sealed on the outside.

    Chilling food in your food business

    Chilling food to the correct temperature stops bacteria from growing. The Food Standards Agency recommends chilling food at 0-5 degrees Celsius. Chilling food below 8 degrees Celsius is a legal requirement.

    You must keep some foods chilled to keep them safe. For example:

    • food with a 'use by' date
    • food that you have cooked and not served immediately
    • ready-to-eat food such as prepared salads

    Guidelines for chilling food

    You should always:

    • check chilled food on delivery to make sure it is cold enough
    • refrigerate chilled food immediately
    • cool cooked food as quickly as possible before chilling
    • keep chilled food out of the fridge for the shortest time possible during preparation
    • avoid overloading fridges
    • regularly check the temperature of your fridge and refrigerated display units
    Developed with
    Food Standards Agency
    Actions
    Food hygiene guidance for businesses
    Safe catering guidance
    Safer food, better business guidance
    Also on this site
    Food law and enforcement
    What to expect from a food safety inspection
    Content category
    Food and drink

    Source URL

    /content/cooking-and-chilling-food

    Links

  • Handling food and fitness to work

    Food handling hygiene and fitness to work in the food industry, including food-related illnesses and symptoms.

    Anyone working with or near open food who has certain infections - bacterial or viral - must take precautions to prevent contamination.

    Staff handling food or working in a food handling area must immediately report symptoms such as diarrhoea and/or vomiting to their manager. These symptoms are associated with illnesses that can be transmitted through food. 

    You must not allow anyone with these symptoms to work with or around open food, usually until 48 hours after symptoms have stopped.

    Food business operators should follow guidance from the Food Standards Agency on good hygiene practices in food preparation and Hazard Analysis and Critical Control Point (HACCP) processes.

    Importance of washing hands

    Anyone who handles food and works around open food must wash and dry their hands thoroughly before handling food or touching surfaces likely to come into contact with food. Food workers must always wash their hands after using the toilet. People can carry infection even if they do not show symptoms.

    Read more about cleaning, disinfection and preventing food cross-contamination.

    Developed with
    Food Standards Agency
    Actions
    Food handlers: fitness to work
    Download hand-washing guidance (PDF, 572KB)
    Also on this site
    Food law and enforcement
    What to expect from a food safety inspection
    Content category
    Food and drink

    Source URL

    /content/handling-food-and-fitness-work

    Links

  • Food safety myths - true or false?

    Food safety myths and whether they are true or false - including best before dates, rare meat and washing raw chicken. 

    This section addresses common misunderstandings that can lead to unsafe food practices. Businesses should rely on food hygiene law and recognised guidance, not myths, when handling food.

    The Food Standards Agency has compiled a list of common questions and answers to dispel any food safety and hygiene-related myths.

    1. True or False: If food looks ok and smells ok it's safe to eat

    False - it's a myth

    Although a bad smell or taste can indicate that food has 'gone off', these signs often aren't caused by germs that give you food poisoning. So the food's appearance, smell or taste aren't reliable warning signs. Instead, stick to the 'use by' date and storage instructions on the packet.

    2. True or False: Eating food after the 'best before' date won't hurt

    True - it's a food safety fact

    'Best before' dates are about food quality, not safety. They are usually found on food that lasts a long time. If food has passed its 'best before' date, it doesn't mean it's unsafe, but it might have started to lose its colour, flavour or texture.

    3. True or False: 'Use by' dates are there to make you buy more

    False - it's a myth

    A 'use by' date tells you how long food will stay safe. They have to be put on food that 'goes off' quickly - and they aren't just guesswork; the dates are worked out by scientific testing. Don't be tempted to eat food after the 'use by' date on the label, even if it looks and smells fine.

    4. True or False: Stick to the 'five second rule' and you'll be ok

    False - it's a myth

    We've all been there! That delicious slice of cake slips from your fingers and lands on the floor, and you think surely it will be ok if I pick it up quickly enough? Well, unfortunately - no! However quickly you manage to retrieve it, any contact with the floor is long enough for the food to pick up nasty germs.

    5. True or False: Plastic chopping boards are more hygienic than wooden ones

    False - it's a myth

    There isn't any strong evidence that one type of chopping board is more or less hygienic than another, whether plastic, wooden, glass or even marble. What is important is that the board gets cleaned properly after every use and is replaced if it gets damaged, for example from deep cuts or scoring. You could also use separate chopping boards for raw and ready-to-eat foods.

    6. True or False: You don't need to wash raw chicken before you cook it

    True - it's a food safety fact

    Although most raw meat will have some germs on it, washing won't get rid of them. In fact, washing is more likely to spread germs around the kitchen. Little splashes of water can contaminate you, your worktops and anything else in the way. Thorough cooking is the only way to get rid of these nasty germs.

    7. True or False: If you've got a 'dodgy' stomach it's usually from the last thing you ate

    False - it's a myth

    It's natural to suspect the thing you ate most recently would be the cause of food poisoning, but that isn't always the case. Symptoms usually take between one and three days to develop, so it won't necessarily be from the last thing you ate.

    8. True or False: Most food poisoning is from 'dodgy' restaurants and takeaways

    False - it's a myth

    There's no specific evidence that food eaten out is more likely to cause food poisoning than food prepared at home, but it's easier to blame someone else. The habits we pick up from friends and family don't always ensure food is produced safely at home. As well as expecting good hygiene standards when eating out, we should also think about how to do things better at home.

    9. True or False: Food poisoning isn't serious, it's just an upset stomach

    False - it's a myth

    Although most cases of food poisoning are mild and last only a day or two, some can be far more serious, even deadly. Thankfully this is rare, but with more than a million cases of food poisoning each year, 20,000 of which require hospital treatment, every case is worth avoiding. Avoid food poisoning by remembering the simple 4Cs for good food hygiene: cleaning, cooking, chilling and cross-contamination.

    10. True or False: Steak's ok rare - as long as the outside is brown

    True - it's a food safety fact

    Steak is safe to eat 'rare'. Whole cuts of beef or lamb, such as steaks, cutlets and joints only have germs on the outside, so as long as the outside is fully cooked any germs will be killed. But this isn't true for poultry, pork, burgers and sausages, these must be cooked all the way through.

    11. True or False: It's best to serve burgers pink in the middle

    False - it's a myth

    Unlike steaks, burgers and sausages are made from meat that has been minced, so germs will be spread throughout the product and not just on the surface. This means these products need to be properly cooked all the way through. To check if a burger is done, cut into the thickest part and check there is no pink meat, it is steaming hot and juices are clear.

    12. True or False: Cooked rice can't be kept as long as other leftovers

    True - it's a food safety fact

    Leftover cooked rice is fine to eat as long as it gets cooled and refrigerated quickly after cooking and eaten within 24 hours. This is because rice can contain a particularly tough type of bacteria that can survive heating. Most other leftovers are safe to eat up to two days after cooking. Always reheat leftovers until steaming hot and do not reheat more than once.

    Developed with
    Food Standards Agency
    Also on this site
    Hygiene for food businesses
    Meat safety and hygiene
    Content category
    Food and drink

    Source URL

    /content/food-safety-myths-true-or-false

    Links

  • Storing and handling eggs safely

    Why caterers need to be careful when they use eggs and how to prevent the spread of salmonella bacteria.

    You should store, handle and prepare eggs carefully to prevent the spread of salmonella bacteria. Bacteria can be on the shell or in the egg itself, and can spread to other foods if eggs come into contact with them (or with hands and cooking utensils).

    Salmonella can cause serious food poisoning, particularly in vulnerable groups such as:

    • elderly people
    • unwell people
    • people who have a weakened immune system
    • pregnant women
    • babies and toddlers

    Ten tips for working with eggs safely

    To prevent risks associated with salmonella food poisoning, food businesses should:

    1. Keep eggs separate from other foods.
    2. Cook eggs and egg dishes thoroughly.
    3. Use pasteurised egg for raw or lightly cooked dishes.
    4. Always wash and dry your hands thoroughly after handling eggs.
    5. Never use damaged or dirty eggs.
    6. Serve egg dishes immediately or cool them quickly and keep chilled.
    7. Avoid splashing egg onto worktops, utensils or other foods.
    8. Clean food areas and equipment thoroughly after working with eggs.
    9. If breaking eggs to use later (sometimes called 'pooling'), keep the liquid egg refrigerated and take out small amounts as needed.
    10. Use 'pooled' egg the same day and do not add new eggs to top it up.
    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Food hygiene for businesses
    Safe catering guidance
    Safer food, better business guidance
    Also on this site
    Food law and enforcement
    Food hygiene: ten top tips
    What to expect from a food safety inspection
    Content category
    Food and drink

    Source URL

    /content/storing-and-handling-eggs-safely

    Links

  • Food hygiene: ten top tips

    Follow these ten key steps to prevent cross-contamination and food poisoning in your business.

    Cross-contamination is when bacteria spread between food, surfaces or equipment. It is one of the most common causes of food poisoning. Use this quick checklist every day to minimise food hygiene risks in your business.

    1. Clean and disinfect work surfaces, chopping boards and equipment thoroughly before preparing food and after using them with raw food.
    2. Use separate, colour-coded chopping boards and knives for raw meat/poultry and ready-to-eat food (unless they can be heat disinfected in a commercial dishwasher).
    3. Wash your hands before preparing food and after touching raw food.
    4. Keep raw and ready-to-eat food separate from one another at all times, including packaging material for ready-to-eat food.
    5. Store raw food below ready-to-eat food in the fridge. If possible, use separate fridges for raw and ready-to-eat food.
    6. Provide separate working areas, storage facilities, clothing and staff for the handling of ready-to-eat food.
    7. Use separate equipment, such as vacuum packing machines, slicers and mincers, for raw and ready-to-eat food.
    8. Use separate cleaning materials, including cloths, sponges and mops, in areas where ready-to-eat foods are stored, handled and prepared.
    9. Train your staff so they understand how to avoid cross-contamination

    For more advice, read about food hygiene and the law.

    Developed with
    Food Standards Agency
    Actions
    Food hygiene for business
    Safe catering guidance
    Also on this site
    Food law and enforcement
    What to expect from a food safety inspection
    Meat safety and hygiene
    Primary parent
    Food safety and hygiene
    Content category
    Food and drink

    Source URL

    /content/food-hygiene-ten-top-tips

    Links

How to comply with changes requested from a food safety inspection

In this guide:

  • Your responsibilities for food safety

    Measures you must take to make sure food produced by your business is safe to eat.

    When you start a food business, you must register with the environmental health service at your local council at least 28 days before you start trading. Registration is free of charge.

    Register your food business online.

    What types of food businesses need to register?

    Most types of food business will need to register, including:

    • catering businesses run from home, B&Bs, mobile catering and temporary businesses
    • retailers, restaurants, cafés and takeaways
    • food stalls, food vans marquees and pop-up food businesses
    • nurseries, schools and care homes
    • food manufacturing businesses
    • food distributors

    When you register your business with your local council, they will advise you on safety requirements and inspections.

    Four Cs of food hygiene and safety

    If you run a food business, it is your responsibility to ensure that your food is safe, ie not harmful to health or unfit to eat. You must ensure that you keep food preparation areas clean and handle food in a hygienic way.

    Important food hygiene and safety considerations can be remembered as the 'four Cs':

    Cleaning

    Make sure that you keep surfaces and utensils that come into contact with food clean and disinfected where necessary. Ensure that staff wash their hands regularly.

    Cooking

    Make sure that you serve foods hot and thoroughly cooked. You should not serve products such as sausages and burgers, and meats such as pork and chicken rare or pink in the middle; when pierced with a knife any juices should run clear, not bloody. As an alternative check, you can cook food to a safe core temperature, for example 75°C for 30 seconds or an equivalent time and temperature combination. Once cooked, you must keep the food covered and hot (above 63°C) to prevent the growth of food poisoning bacteria.

    Chilling

    Do not put hot food directly into the fridge or freezer, let it cool first. Make sure that food cools within two hours of cooking and that refrigerators and freezers can store foods at the right temperatures.

    Cross-contamination

    Keep raw foods separate from cooked and ready to eat foods at all times. Use separate chopping boards and utensils for raw and ready to eat foods. Wash hands after handling raw foods and before touching other foods and utensils.

    Your food hygiene responsibilities

    You are responsible for monitoring the hygiene and safety levels in your business, in areas including:

    • kitchen surfaces and equipment
    • refrigerators
    • dining areas
    • delivery vehicles
    • waste disposal
    • toilets
    • hand washing facilities

    Staff and training

    You should make sure that food handlers involved in your business receive training in food hygiene that is appropriate to their role. Training should cover areas such as:

    • cooking
    • temperature control
    • cross contamination
    • cleaning and disinfection
    • Hazard Analysis and Critical Control Points
    • personal hygiene
    • pest control
    • allergy awareness

    The level of training needed will depend on the type of work being done. You should also train staff in food contamination accidents and incident reporting, and they should be ready to follow emergency procedures if needed.

    The Food Standards Agency (FSA) provides fitness to work guidance to help managers and staff prevent the spread of infection. The guidance advises which illnesses and symptoms staff should report and explains what managers should do in response.

    Supplier food hygiene

    It is important to have suppliers that you can trust to handle food safely. You should find out if your suppliers:

    • are registered with their local council
    • have a food safety management system
    • supply detailed invoices
    • store, transport and pack their goods in a hygienic way 

    Make sure they give you accurate product information and specifications, particularly about allergenic ingredients. 

    Customer information

    Under the Food Safety (Northern Ireland) Order 1991 and European regulations, you must make sure that you give customers accurate descriptions of your food. This includes menus, labelling and advertising. Information given to customers must not be misleading.

    If you move pre‑packed retail food from Great Britain to Northern Ireland, there are special movement and labelling rules under the Windsor Framework and the Northern Ireland Retail Movement Scheme. Check the latest official guidance to see if these rules apply to your business.

    Record-keeping

    Keeping accurate records will help you comply with your legal requirements. The level of record keeping required will depend on the nature and extent of your food business.

    The FSA guides such as the Safe Catering and Safer Food, Better Business packs will help you meet your legal duties and your responsibilities in areas of food safety management procedures and food hygiene regulations.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Food Safety (Northern Ireland) Order 1991
    Food safety inspections and enforcement
    Also on this site
    Food law and enforcement
    Hygiene for food businesses
    Food Hygiene Rating Scheme
    Content category
    Food and drink

    Source URL

    /content/your-responsibilities-food-safety

    Links

  • Food inspector's rights and powers

    Find out what action the food safety inspector can take when inspecting your food business.

    Authorised officers from your local council will visit your premises to check that your business is complying with food law and that you are producing food that is safe to eat.

    The frequency of inspection will depend on the level of risk, the type of business and its previous record. Some premises might be inspected at least every six months, others much less often.

    Authorised officers usually do not make an appointment. They have the right to:

    • enter and inspect premises
    • take food samples
    • examine working methods and management procedures
    • look at records

    When might a food inspection take place?

    The inspection may take place in the following circumstances:

    • when a new food business opens or starts trading
    • routine programmed inspections based on risk
    • inspections following a complaint or new information about the business

    Authorised food safety officers must show identification when they arrive. They should always give you feedback on an inspection and you can ask them to explain any issues or actions they identify. The inspection must follow the framework agreement on local council food law enforcement as set out by the Food Standards Agency (FSA).

    It must also follow the Food Law Code of Practice, which states that inspectors should:

    • offer advice if appropriate or requested
    • encourage food business operators to adopt good practice
    • discuss any corrective action that may be necessary, and the timescale for corrective action to take place
    • inform you of any further action the inspector plans to take

    Food inspectors should also distinguish between:

    • actions recommended for the sake of good practice
    • actions required to comply with legal requirements

    During the visit, the food inspector might take samples and photographs of food. They may inspect your records or remove suspect foods. Following their visit, they might write to you informally asking you to put right any problems they found.

    Where the Food Hygiene Rating Scheme applies, the findings from the inspection will be used to decide your food hygiene rating.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Food safety inspections and enforcement
    Also on this site
    Food law and enforcement
    Hygiene for food businesses
    Food Hygiene Rating Scheme
    Content category
    Food and drink

    Source URL

    /content/food-inspectors-rights-and-powers

    Links

  • Possible outcomes of a food inspection

    What happens following a food safety inspection, including enforcement actions and notices.

    Food safety officers can take enforcement action against your business to protect the public. The officer should confirm any action you need to take in a written letter. They must give you enough time to put actions into effect, unless there is an immediate risk to public health.

    During an inspection of your business, an officer can also serve a legal notice.

    Examples of food safety notices

    Examples of notices you may receive during a food safety inspection include:

    Hygiene improvement notice

    This sets out what you must do to comply with food hygiene law. You may receive this if your business is breaking the law, for example where there are ongoing cleaning or structural problems.

    Food information improvement notice

    This sets out what you need to do to comply with food information law. You may receive this if your business is breaking the law, for example where allergen information is missing or incorrect.

    Hygiene emergency prohibition (HEP) notice

    This forbids you to use certain processes, premises or equipment and must be confirmed by a court. Once confirmed by the court, it becomes a HEP order.

    Remedial action notice

    This forbids the use of certain processes, premises or equipment. It can also impose conditions on how you carry out a process. It's similar to a HEP notice, but it does not need to be confirmed by a court.

    It is a criminal offence not to comply with a notice once served.

    Food business prohibition order

    In serious cases, inspectors can also recommend prosecution. If a prosecution is successful, the court may forbid you from using certain processes, premises or equipment. It could ban you from managing a food business, eg via a food business prohibition order. It could also lead to a fine or imprisonment.

    Some formal notices can be appealed. The documents you receive should explain whether you can appeal and how to do it, and you can read more in the section on how to appeal against a decision.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Food safety inspections and enforcement
    Also on this site
    Food law and enforcement
    Hygiene for food businesses
    Food Hygiene Rating Scheme
    Content category
    Food and drink

    Source URL

    /content/possible-outcomes-food-inspection

    Links

  • How to comply with changes requested from a food safety inspection

    What to do if a food safety officer takes action against your food business.

    If a food safety officer finds problems with your food business, they will itemise the issues in writing to you. They will give you a reasonable amount of time to make changes unless there is an imminent risk to public health.

    Once you comply with the changes, inform the food officer immediately. This helps to minimise disruption to your business and can support any request you make for a revisit or re-rating where the Food Hygiene Rating Scheme applies.

    You should keep evidence of the action you have taken, such as photographs, invoices, updated procedures or training records, in case the officer asks to see it or you later request a re-rating.

    If the officer has removed the food for analysis or examination, you should check with them for the results.

    Reporting food incidents

    If you become aware of a food incident - for example, your food has become contaminated - you must immediately remove your food from sale or recall it from customers. You must also notify the authorities immediately.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Food safety inspections and enforcement
    Also on this site
    Food safety and animal feed incidents
    Food law and enforcement
    Hygiene for food businesses
    Content category
    Food and drink

    Source URL

    /content/how-comply-changes-requested-food-safety-inspection

    Links

  • How to appeal against a decision of a food inspector

    How to appeal against action taken by food safety inspector against your food business.

    If you disagree with a decision made by a food safety officer, you should first discuss this with the officer. If you are unable to resolve the issue with the person you have been dealing with, ask them for the name of their manager. You can then ask to speak with them, or write to them if you prefer, to see if you can resolve the issue.

    If you still disagree after this process, you should use the local council's complaints procedure to escalate your problem. If this doesn't resolve the issue, you could approach your local councillor or contact the Northern Ireland Public Services Ombudsman.

    You can appeal further if you are dealing with:

    • a hygiene improvement notice - you can appeal to a court of summary jurisdiction
    • a hygiene emergency prohibition order - you can appeal to the county court

    The documents you received with the notice should contain guidance on how to appeal, including how long you have to do it. You should check and keep to any appeal deadlines in those documents.

    See The Food Hygiene Regulations (Northern Ireland) 2006 for details on the appeals.

    Where food is found to be unfit for human consumption, the food will be seized and presented to a Justice of the Peace for condemnation. You have a right to claim compensation if the court decides that:

    • the officer has shut your premises without proper reason
    • food has been wrongly seized or detained

    The Food Standards Agency provides detailed guidance on how to appeal against a decision made by a local authority after inspecting your business.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Also on this site
    Find your local council in Northern Ireland
    Food law and enforcement
    Hygiene for food businesses
    Content category
    Food and drink

    Source URL

    /content/how-appeal-against-decision-food-inspector

    Links

  • What to expect from a food safety inspection

    Complying with food safety and hygiene standards - Kaffe O and Belfast City Council (video)

    Orla Smyth, Owner of Belfast-based Kaffe O, explains how they approach food hygiene and safety to achieve a food hygiene rating of five.

    Kaffe O is a Scandinavian-inspired café business with multiple sites in Belfast. They have achieved the highest possible food hygiene rating of five. 

    Owner Orla Smyth explains how they have created a culture of prioritising food hygiene and safety throughout the business. Orla describes the approach they take to food hygiene, including staff training, audits and checklists. 

    Christina McErlean, Food Safety Environmental Health Officer at Belfast City Council, outlines the food hygiene inspection process and the Food Hygiene Rating Scheme. Christina explains the three areas evaluated during an inspection and what happens following a council's assessment of a food business.

    Developed with
    Food Standards Agency
    Case Study
    Orla Smyth Christina McErlean
    Content category
    Food and drink

    Source URL

    /content/complying-food-safety-and-hygiene-standards-kaffe-o-and-belfast-city-council-video

    Links

Reducing acrylamide in food processing

In this guide:

  • Food colours and additives

    If you sell or supply food, you need to follow strict rules on using colours and additives in foodstuffs, including those linked to hyperactivity in children.

    Colours and additives help make and preserve food and drink products, but you must only use them as authorised and within legal limits to avoid health risks and enforcement.

    Additives in food and drink products

    Food additives are substances added to food for a specific technological purpose during manufacture, processing or storage. They include:

    • antioxidants - to protect fats and oils from going rancid
    • colours - to replace or enhance natural colour
    • emulsifiers, stabilisers, gelling agents and thickeners - to help ingredients mix
    • flavour enhancers - to bring out flavour without adding a taste of their own
    • preservatives - to keep food safe for longer
    • sweeteners - to replace sugar in certain foods

    Additives must be authorised for use in particular foods and used within legal limits. Once authorised, additives are given E numbers, which are used in the UK, EU and associated countries to show that they have passed safety checks for particular uses.

    If you use food additives, you must:

    • only use additives that are approved for the category of food you make
    • use additives within the legal maximum levels
    • label additives correctly in the ingredients list, with their function and name or E number
    • keep records from your suppliers that show additives are approved and used correctly

    Under the Windsor Framework, Northern Ireland continues to apply EU food additives law. A list of approved additives is included in Regulation 1333/2008. You can search the Food and Feed Information Portal Database to see the list of additives approved for use in food in the EU and their conditions of use.

    Great Britain has its own but closely aligned GB regime for food additives. There is some flexibility for GB-approved additives used in eligible goods moved under the Northern Ireland retail movement scheme.

    Labelling rules for food additives

    If you use additives in your food and drink products, you must:

    • make sure any prepacked food you supply to caterers or consumers includes all additives in the ingredients list
    • list additives in the ingredients with their functional class (for example, ‘preservative’ or ‘colour’) and their specific name or E number

    Extra labelling rules apply to some additives. For example:

    • foods containing certain polyols must carry a warning that excessive consumption may have a laxative effect
    • foods containing aspartame or aspartame‑acesulfame salt must state that they contain a source of phenylalanine

    These warnings are especially important for people with conditions such as phenylketonuria (PKU).

    Colours in food and drink products

    Food colours are additives used to change or strengthen the colour of food and drink. They are used to make products look consistent and more appealing. For example, colour additives can:

    • mask natural colour variations
    • replace colour lost in storage or processing
    • make the food appear more appetising

    Only approved food colours can be used in food across the EU and the UK. Unauthorised substances, including industrial dyes like Sudan dyes, butter yellow or toluidine red, are prohibited due to a lack of safety assessments.

    Approved food colours can be used in both commercial and domestic food preparation. They can be either natural or synthetic (artificial).

    If you use food colours, you must:

    • only use colours that are approved for use in that type of food
    • follow any legal limits on how much colour you can use
    • label colours correctly in the ingredients list, with their function and name or E number
    • follow the extra labelling rules for certain colours linked to hyperactivity in children

    Check out the full list of permitted food colours in the EU.

    Food colours and hyperactivity in children

    Research has suggested a link between consuming certain food colours and hyperactivity in children. These colours include:

    • sunset yellow FCF (E110)
    • quinoline yellow (E104)
    • carmoisine (E122)
    • allura red (E129)
    • tartrazine (E102)
    • ponceau 4R (E124)

    If you use any of these colours in food or drink products (except alcoholic drinks above 1.2% ABV), you must include a warning label on the packaging that says: 'May have an adverse effect on activity and attention in children'. You should also check if your suppliers - including those overseas - use these colours to ensure proper labelling.

    If you use any of these additives, the FSA suggests that you consider reformulating or using alternatives, especially if your products are aimed at children.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Q&A on food additives in the EU
    Also on this site
    Labelling food products
    Food law and enforcement
    Find your local council in Northern Ireland
    Content category
    Food and drink

    Source URL

    /content/food-colours-and-additives

    Links

  • Food contact materials and packaging

    Restrictions on the type of packaging and food contact materials that can be used for food products, and how to check your packaging is safe and compliant.

    Food contact materials (FCMs) are materials and articles that are intended to, or can be reasonably expected to, come into contact with food during its production, processing, storage, preparation and serving.

    This includes direct or indirect contact through things like:

    • packaging, such as cartons, films and trays
    • cookware, cutlery and tableware
    • work surfaces and utensils
    • food processing machinery and equipment

    FCMs can be made from a range of materials including plastic, rubber, paper, ceramic, and metal. Chemicals can migrate from these materials into food and drink. The law aims to make sure chemical migration does not pose a risk to human health, or change the taste, smell, nature or quality of the food.

    Food contact materials legislation

    To ensure food safety, all FCMs must comply with relevant regulations. Northern Ireland businesses must follow EU rules on food contact materials under the Windsor Framework.

    EU legislation on FCMs

    All FCMs must meet Regulation (EC) No 1935/2004, which sets general safety standards for food contact materials. All FCMs must also follow good manufacturing practices under Regulation (EC) No 2023/2006. In addition to the general legislation, certain FCMs - ceramic materials, regenerated cellulose film, plastics (including recycled plastic), and active and intelligent materials - are covered by specific EU measures. For materials without specific measures like paper, glass, wood, metals, textiles or inks, general safety rules apply.

    Northern Ireland legislation on FCMs

    In Northern Ireland, the Materials and Articles in Contact with Food Regulations (Northern Ireland) 2012 enforce the EU regulations directly. New or novel substances or processes in FCMs must follow the EU authorisation process.

    Great Britain uses assimilated versions of the same regulations and has its own FCM authorisation process, but NI remains fully aligned with EU law. Pre-packaged FCMs authorised in Great Britain can enter Northern Ireland retail via the NI retail movement scheme (NIRMS) with 'Not for EU' labelling.

    Steps to comply with food contact materials legislation

    If you manufacture, import, process, distribute or use FCMs in food production, processing or packaging, you should:

    1. Only use materials that are suitable for food contact and meet relevant legal requirements.
    2. Get written declarations of compliance (DoC) from suppliers for all FCMs proving the safety and compliance of the material. This documentation must be available to enforcement authorities upon request.
    3. Follow good manufacturing practices when producing, processing or using FCMs.
    4. Label FCMs as suitable for food contact if needed. For goods moving from Great Britain to NI retail under the NIRMS, add 'Not for EU' labels where required.
    5. Keep records of declarations, tests and supply chain information for at least four years to document good practice.

    Labelling of food contact materials

    FCMs must be labelled to show they are suitable for food use, unless the purpose is obvious, such as with a knife or plate. Labels must contain the glass and fork symbol or the words 'for food contact'. Include any necessary instructions, for example on maximum temperature or suitable food types like 'not for fatty foods'. You should check supplier DoCs to confirm labelling meets the relevant rules.

    What to expect on enforcement

    In Northern Ireland, local councils enforce legislation within the Food Standards Agency's (FSA) remit on food contact materials. They do this through inspections, sampling and document checks. If you do not comply, you may get an improvement notice, have products seized or face prosecution. Contact your local council for advice.

    The FSA acts as the competent authority in Northern Ireland for handling EU applications and notifications under Commission Regulation 2022/1616 for new or novel recycled plastic processes used in food contact materials. All other FCMs follow direct EU processes under the Windsor Framework.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Food labelling and packaging guidance
    FSA's guidance on food imports
    EU rules on food contact materials
    Also on this site
    Hygiene for food businesses
    Food packaging
    Content category
    Food and drink

    Source URL

    /content/food-contact-materials-and-packaging

    Links

  • Irradiated foods

    Rules on using irradiated food in your business and how the law regulates this process and labelling.

    Food irradiation is the treatment of food with ionising radiation. Only certain food categories may be irradiated. The treatment involves exposing food to electron beams, X-rays or gamma rays. It must be carried out at approved facilities and under strict controls. Irradiated foods must be clearly labelled as 'irradiated' or 'treated with ionising radiation'.

    Why is irradiation used in food?

    Food irradiation can be used to:

    • destroy harmful bacteria such as salmonella and campylobacter
    • reduce spoilage of food and extend shelf life
    • delay fruit ripening and stop vegetables from sprouting
    • control pests in some food - for example, fruit flies

    The law states irradiation can only be used if it benefits consumers. Businesses that want to irradiate a food product have to be able to show that the benefits of irradiation outweigh any negatives.

    The UK law allows seven categories of foods to be irradiated:

    • fruit
    • vegetables
    • cereals
    • bulbs and tubers
    • dried aromatic herbs, spices and vegetable seasonings
    • fish and shellfish
    • poultry

    See also the scope of foods and food ingredients authorised for irradiation in the EU.

    Is irradiated food safe?

    Major international bodies (including the World Health Organisation, UN Food and Agriculture Organisation and European scientific committees) consider irradiation safe when used within legal limits. The UK Food Standards Agency (FSA) also recognises irradiation of food as a safe processing technique and oversees irradiated food regulation across the UK.

    What you must do if you use or sell irradiated foods

    If you use or sell irradiated food, you must:

    • source it only from approved facilities
    • keep supplier records showing what was irradiated and where
    • label it clearly as 'irradiated' or 'treated with ionising radiation'

    If irradiated food is used as an ingredient, these words must appear next to the ingredient in the ingredients list. If irradiated food is not pre-packed, these words must appear on a display or notice above or beside the container.

    Regulators can detect whether foods have been irradiated and sample foods on the market to check that the rules are followed. They can also check that the products are correctly labelled.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Labelling and allergens guidance
    Also on this site
    Hygiene for food businesses
    Labelling food products
    Content category
    Food and drink

    Source URL

    /content/irradiated-foods

    Links

  • Reducing acrylamide in food processing

    How acrylamide forms in food, how it affects health, and practical steps to reduce levels of acrylamide in food products.

    Acrylamide is a chemical that can form when you cook carbohydrate-rich (starchy) foods at high temperatures (above 120°C). It is mainly found in:

    • potatoes, chips and crisps
    • cereals and similar products
    • bread, biscuits and other baked foods

    Acrylamide is also present in tobacco smoke and coffee (from roasting), and in low levels in some dried fruits like prunes or pears due to processing heat, but is not typically present in raw foods.

    How does acrylamide form

    Acrylamide is a natural by-product that forms during frying, baking, roasting, grilling and toasting of starchy food, usually at temperatures above 120°C. It is a product of the Maillard reaction where the amino acid asparagine reacts with reducing sugars during browning. This reaction produces the desirable flavour, crispness and colour in food, but can also generate acrylamide. Boiling and steaming do not usually lead to the formation of acrylamide.

    Acrylamide and potential health risks

    Laboratory tests show that acrylamide in the diet causes cancer in animals. Scientists agree that acrylamide in food has the potential to cause cancer in humans as well. The Food Standards Agency (FSA) recommends that the amount of acrylamide we all consume is reduced, as a precaution. See more information on the risks of acrylamide in foods.

    Managing acrylamide in food industry

    If you operate a food business, you must put in place practical steps to manage acrylamide as part of your food safety management system, and keep levels as low as possible. You are expected to:

    • understand acrylamide risks
    • apply relevant mitigation steps
    • monitor levels via sampling where needed
    • keep records

    Different requirements will apply depending on the nature and size of the business. Some common mitigation steps may involve:

    • choosing low-sugar raw materials, such as certain potato varieties
    • following guidance on cooking times and temperatures to avoid over-browning
    • reviewing recipes and processes to meet acrylamide rules
    • adding asparaginase enzyme to reduce acrylamide formation
    • training staff on temperature, time and colour controls

    There are currently no regulatory safe limits set for acrylamide in food, only mitigation measures and benchmark levels under Regulation (EU) 2017/2158 (for Northern Ireland) to guide performance. However, food contact materials rules limit acrylamide migration from plastic into food to 0.01 mg/kg (not detectable at that level). 

    Check the FSA enforcement guidelines, UK industry guides and the FoodDrinkEurope acrylamide toolkit for more details.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Mitigating acrylamide levels in food
    Also on this site
    Hygiene for food businesses
    Starting and running a food business
    Find your local council in Northern Ireland
    Content category
    Food and drink

    Source URL

    /content/reducing-acrylamide-food-processing

    Links

  • Chemical residues in food: pesticides and veterinary medicines

    How residues of pesticides and veterinary medicines in food are controlled and what food businesses must do to ensure compliance.

    Chemical residues are traces of pesticides (used on crops) or veterinary medicines (used on food-producing animals) that can remain in food. They may be found in fruit, vegetables, cereals, meat, milk, eggs and other animal products.

    Food businesses are responsible for ensuring that the food they produce or import is compliant with current legislation, including rules on specified maximum residue levels.

    What are maximum residue levels (MRLs)

    MRLs are the maximum amounts of residue likely to remain in food when a product like a pesticide or veterinary medicine has been used correctly. They are set so that dietary intake remains within safe levels for consumers.

    MRLs are expressed as milligrams of residue per kilogram of food product. Before being approved for use, pesticides and veterinary medicines must be proven to be completely safe for human consumption at their MRLs - and usually safe at much higher levels. National monitoring programmes regularly sample foods to check that residues are within legal limits. If residues above the MRL are found, authorities can investigate and take enforcement action.

    Pesticide residue levels in food and feed

    Pesticides are used in agriculture, horticulture and domestic gardening to control pests, weeds and diseases. Small amounts of pesticides can remain in or on food as residues.

    In the UK, the Health and Safety Executive (HSE) authorises which pesticides can be used and how. The Food Standards Agency (FSA) works closely with HSE on pesticides and food safety.

    The Department for Environment, Food & Rural Affairs sets pesticide MRLs in Great Britain to make sure residues in food are not harmful to people.

    In Northern Ireland, European Union MRLs apply to food or feed produced in or imported into and marketed within NI - this excludes goods moved from GB under the Northern Ireland retail movement scheme. See guidance on pesticide MRLs in Northern Ireland.

    How to comply with pesticide MRLs

    If you grow, import, process or sell food, you must:

    • buy products from reputable suppliers who follow pesticide rules
    • keep invoices, specifications and certificates showing products meet MRLs
    • respond quickly to food alerts or residue findings affecting your supply chain
    • co-operate with any official sampling or investigations

    Information on EU pesticide law and procedures is also available on the European Commission website. You can search for EU MRLs in the EU pesticides database.

    Veterinary medicines residue levels in food and feed

    Veterinary medicines are used to treat and prevent disease in animals, including animals used for food. Traces of these medicines can remain in meat, milk, eggs and other animal products.

    In the UK, the Veterinary Medicines Directorate (VMD) assesses veterinary medicines before they are authorised. In Great Britain, VMD sets UK MRLs for veterinary medicines and ensures they are safe for consumers. In Northern Ireland, EU MRLs for veterinary medicines apply under EU law.

    The FSA assesses any food safety risks from residues in food, and enforcement in Northern Ireland is carried out by the relevant NI authorities, including the Department of Agriculture, Environment and Rural Affairs, under the veterinary medicines and food law frameworks.

    How to comply with veterinary medicines MRLs

    If you keep food‑producing animals, you must:

    • use only authorised veterinary medicines and follow dosage instructions
    • observe withdrawal periods before animals, milk or eggs enter the food chain
    • keep accurate records of all treatments and medicine use
    • co‑operate with any official residue testing and investigations

    If you buy animal products for processing or retail, you should:

    • purchase from reputable suppliers who follow veterinary medicine rules
    • keep supply chain documentation to show where animal products came from

    Residue monitoring programmes run nationally. If residues exceed MRLs, national agencies and enforcement bodies can investigate farms or supply chains to identify and resolve the issue.

    Actions
    European Food Safety Authority: Pesticides
    EU legislation on contaminants in food
    Also on this site
    Pesticides and biocides
    Hygiene for food businesses
    Content category
    Food and drink

    Source URL

    /content/chemical-residues-food-pesticides-and-veterinary-medicines

    Links

What are novel foods?

In this guide:

  • What are novel foods?

    What counts as a novel food, why businesses develop them, and how novel foods are regulated in Northern Ireland and the UK.

    Novel foods are foods that have not been consumed to a significant degree in the European Union before 15 May 1997. This includes foods with no history of consumption and foods produced using new processes that change the product.

    A food, ingredient or process may be novel if it:

    • changes the composition of the food
    • changes the nutritional value
    • changes how the food is metabolised in the body
    • leads to the presence of undesirable substances in the food

    Examples of novel foods or processes

    Examples of novel foods include:

    • new oils, extracts or concentrates from existing foods, for example, new seed oils, plant extracts or sterol/stanol ingredients in cholesterol-lowering spreads
    • new carbohydrates and protein sources, such as insect protein, algae‑based ingredients or plant protein isolates used in meat alternatives
    • seeds, berries and other plant products not traditionally eaten in the EU, such as chia or baobab
    • foods with significantly changed composition, for example, UV-treated bread, to increase vitamin D

    Examples of novel food technology and processes include:

    • nanotechnology - used to improve texture, shelf life or packaging performance
    • high-pressure processing instead of traditional heat pasteurisation - used to make chilled juices or ready‑to‑eat meats safer and last longer

    Why do businesses develop novel foods

    Food businesses may develop novel foods because they:

    • can be produced more efficiently
    • offer new health or nutritional benefits
    • have improved shelf life or functionality

    If you are considering a new ingredient or process, you must be aware of the rules around novel food regulation and authorisation.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Request for a novel food authorisation (EU)
    Also on this site
    Food law and enforcement
    Content category
    Food and drink

    Source URL

    /content/what-are-novel-foods

    Links

  • Novel food regulation

    Which products are covered by novel food regulation, which are exempt, and how novel food rules apply in Northern Ireland and Great Britain.

    Novel foods regulation controls which new foods and food processes can be placed on the market. A food is novel if it was not sold to a significant degree in the European Union before 15 May 1997.

    The novel foods regulation applies to:

    • foods with a new or intentionally modified molecular structure
    • foods consisting of, or isolated from, micro-organisms, fungi or algae
    • foods consisting of, isolated from or produced from minerals
    • foods consisting of, isolated from or produced from plants or their parts (except foods obtained by traditional propagating practices with a safe history of use)
    • foods resulting from a new production process that significantly changes composition or structure, affecting nutritional value, metabolism or the level of undesirable substances

    Engineered nanomaterials, certain animal‑derived foods (for example, cultured meat and some insect products), and some new forms of vitamins and minerals are also treated as novel foods under the same regulation.

    The regulation requires that novel foods be safe for consumers and properly labelled, so as not to mislead consumers. If novel food is intended to replace another food, it must not differ in a way that the consumption of the novel food would be nutritionally disadvantageous for the consumer

    Exemptions from the novel food regulation

    If a food or ingredient has a proven history of safe use as food and was sold commercially in at least one EU member state before 15 May 1997, it is generally not considered a novel food.

    Regulatory context for novel foods in Great Britain and Northern Ireland

    In Northern Ireland, EU Regulation (EU) 2015/2283 on novel foods continues to apply. The Novel Foods Regulations (Northern Ireland) 2017 sets out how the EU rules are applied and enforced. Authorisations are granted at the EU level and listed on the Union list of authorised novel foods.

    In Great Britain, novel foods are authorised under the GB regime. Businesses apply through the UK-regulated products application service. Some GB-authorised products may be supplied into NI via the Northern Ireland retail movement scheme, subject to scheme conditions.

    How to check if your product falls under novel food regulation

    It is your responsibility to know if the novel foods regulation applies to a product you want to sell. If you are not sure whether a food or ingredient is considered novel in Northern Ireland, you should:

    For GB authorisation, look at the Food Standards Agency (FSA) guidance to understand how novel products are classified and assessed.

    If you remain unsure regarding the novel food status of your product, you should follow the procedure for the determination of novel food status, and contact the competent authority of the Member State where you first intend to place your product on the market.

    Food business operators must provide the necessary information to the Member State to enable it to determine whether or not a food falls within the scope of the regulation. Before you can place novel foods on the market, they must undergo safety assessment and authorisation.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Also on this site
    Food law and enforcement
    Content category
    Food and drink

    Source URL

    /content/novel-food-regulation

    Links

  • Novel foods: Safety assessment and authorisation

    Understand different authorisation routes for novel foods, and how to get authorisation for novel food in Northern Ireland, Great Britain and Europe.

    Novel food law requires all novel foods to undergo a formal safety assessment and authorisation before they can be placed on the market. There are two main routes for the authorisation of novel foods under the regulation that applies in Northern Ireland and Europe.

    Authorisation of traditional foods from countries outside NI or the EU

    This is a simplified route for foods that are new to the EU or NI, based on a documented history of their safe use in their country of origin. Businesses apply through an online notification to the European Commission. This route has reduced dossier requirements and a shorter assessment process than for other novel foods. Read the European Food Safety Authority (EFSA) guidance on the authorisation of traditional foods from third countries.

    Full application for all non-traditional novel foods

    For all non-traditional novel foods, you must submit a full application to the European Commission through their e-submission food chain platform. For your application, you must prepare a detailed dossier describing the food, production, uses, consumers and safety rationale. Once the Commission has validated the application, they will ask EFSA to carry out a scientific safety assessment. 

    The safety assessment for a full application normally covers:

    • composition
    • nutritional value
    • metabolism
    • intended use and target consumers
    • presence of undesirable substances, such as contaminants
    • production process and any changes to the final composition
    • toxicology
    • allergenicity

    If the assessment is favourable, the product will be added to the Union list of authorised novel foods and can be lawfully marketed in the EU subject to any conditions of use.

    If you want to market a novel food in NI that is not yet authorised in the EU, read the full guidance on procedures to request a novel food authorisation.

    Novel food authorisation in Great Britain

    In Great Britain, novel foods are authorised under the UK-regulated products framework, using the Food Standards Agency (FSA) risk assessment. Businesses apply for authorisation through the UK-regulated products application service. GB also maintains its own list of authorised regulated food and feed products.

    If you plan to sell in both Great Britain and Northern Ireland/EU, you will need to be aware of the relevant Windsor Framework or Unfettered Market Access requirements.

    For GB products moving into NI, you may need both GB and EU novel food authorisations, unless the goods are moving under the Northern Ireland Retail Movement Scheme (NIRMS). Under the Windsor Framework, some GB-authorised pre-packed retail products may be supplied into Northern Ireland via the NIRMS, subject to scheme conditions and product scope.

    Novel foods produced in Northern Ireland must follow EU Regulation (EU) 2015/2283, however can be placed onto the GB market, provided they are Qualifying Northern Ireland Goods.

    What this means for NI food businesses

    If you place products directly on the Northern Ireland market, you must comply with EU novel foods rules and ensure the product is on the EU Union list, unless the product is moved under NIRMS. If you develop or import a new product, you may need:

    • an EU novel food authorisation for NI/EU markets, and
    • a GB novel food authorisation for sales in Great Britain

    Read more about novel food regulation that applies in NI and GB and keep up to date with the FSA’s guidance on novel food authorisation.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Novel food assessments
    Traditional food assessments
    Also on this site
    Food law and enforcement
    Content category
    Food and drink

    Source URL

    /content/novel-foods-safety-assessment-and-authorisation

    Links

  • Nanotechnology and cloning in novel food production

    An explanation of nanotechnology and cloning in food industry, and how these technologies are regulated when used in the production of food and food products.

    Nanotechnology and animal cloning are emerging technologies that can affect the food chain and may therefore fall under the novel food regulation, requiring safety assessments and authorisation before they can be placed on the market.

    What is nanotechnology?

    Engineered nanotechnology is a developing science. It is the manufacture and use of materials and structures in very small sizes, measured using the 'nanometre scale'. A nanometre is one-millionth of a millimetre. Because very small particles can behave differently from larger forms of the same substance, applications in the food and feed chain involving engineered nanomaterials are subject to specific risk assessments.

    Nanotechnology in food and feed

    Nanomaterials can be used in foods, food supplements, food contact materials and animal feed. Their purpose can vary. For example, they can be used to change texture, improve stability and shelf-life, or deliver nutrients.

    Regulation of nanotechnology in food production

    Under the EU novel food regulation, any food that consists of, contains, or uses engineered nanomaterials as an ingredient is treated as a novel food and must be authorised and safety-tested before it can be marketed in the Northern Ireland and European Union. Great Britain follows a similar, but separate, regulated food framework. Read more on novel food regulation.

    If you intend to use nanotechnology in a food, feed or food contact material, you must check if the material is already authorised for use and if the nanoform is covered. Where a nanoform is not already authorised, you will need to apply for novel food authorisation, providing detailed characterisation of the nanomaterial and data on exposure, toxicology and any nanospecific hazards in line with relevant safety guidance.

    Nanomaterials can also be regulated under other regimes without always coming through the novel food route, depending on how they are used. These regimes could be related to:

    • Labelling - If you use an engineered nanomaterial as an ingredient, you must show ‘nano’ in brackets after its name in the ingredients list.
    • Additives - If you significantly change an approved food additive by using nanotechnology or altering particle size, it is treated as a new additive and must be re‑evaluated before use.
    • Food contact materials, including plastics – If you use substances in nanoform in food contact materials, they must be safety tested and authorised to ensure harmful chemicals do not migrate into food.

    The European Food Safety Authority (EFSA) is responsible for the risk assessment of the use of nanomaterials in food and feed placed in the EU and Northern Ireland market. The Food Standards Agency and other UK authorities control nanomaterials in food and feed in GB.

    Under the Windsor Framework, certain GB‑approved foods (which could include products using nanomaterials) can move from GB to NI via the Northern Ireland Retail Movement Scheme (NIRMS), subject to scheme conditions.

    Cloning in food and feed

    Cloning is a reproductive technology used to produce genetically identical copies of animals. Scientific reviews have found no evidence that food from healthy animal clones is different from food from healthy conventionally bred animals, but there are ongoing concerns about the health and welfare of the cloned animals.

    Regulation of cloning in food production

    Cloning of farm animals is not currently used for commercial food production in the EU. If a business wanted to sell food from cloned animals on the EU market in future, any food from cloned animals would be treated as a novel food and could not be sold in the EU or Northern Ireland unless it had been safety assessed and authorised.

    Cloning of farm animals is also subject to wider rules on food hygiene and on the protection of animals kept for farming purposes, which businesses would need to comply with if commercial cloning were ever introduced. EU institutions have debated stricter rules on cloning for many years, and a range of stakeholders still call for a broad ban on cloning for farming and on imports of food from cloned animals and their descendants.

    This is an area businesses should keep under review, particularly livestock breeders, meat and dairy producers, importers of live animals or genetic material, and retailers sourcing animal products from outside the EU/UK.

    Plant cloning 

    Plant cloning is a long established, routine technique in agriculture and horticulture, and it is not regulated in the same way as animal cloning. The underlying legal framework is complex, but plant cloning is generally accepted and managed under standard plant health, seeds/propagating material and (where relevant) genetically modified organisms or plant‑breeding rules rather than any special cloning law.


    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    FSA's guidance on novel foods authorisation
    Also on this site
    Food law and enforcement
    Content category
    Food and drink

    Source URL

    /content/nanotechnology-and-cloning-novel-food-production

    Links

Nanotechnology and cloning in novel food production

In this guide:

  • What are novel foods?

    What counts as a novel food, why businesses develop them, and how novel foods are regulated in Northern Ireland and the UK.

    Novel foods are foods that have not been consumed to a significant degree in the European Union before 15 May 1997. This includes foods with no history of consumption and foods produced using new processes that change the product.

    A food, ingredient or process may be novel if it:

    • changes the composition of the food
    • changes the nutritional value
    • changes how the food is metabolised in the body
    • leads to the presence of undesirable substances in the food

    Examples of novel foods or processes

    Examples of novel foods include:

    • new oils, extracts or concentrates from existing foods, for example, new seed oils, plant extracts or sterol/stanol ingredients in cholesterol-lowering spreads
    • new carbohydrates and protein sources, such as insect protein, algae‑based ingredients or plant protein isolates used in meat alternatives
    • seeds, berries and other plant products not traditionally eaten in the EU, such as chia or baobab
    • foods with significantly changed composition, for example, UV-treated bread, to increase vitamin D

    Examples of novel food technology and processes include:

    • nanotechnology - used to improve texture, shelf life or packaging performance
    • high-pressure processing instead of traditional heat pasteurisation - used to make chilled juices or ready‑to‑eat meats safer and last longer

    Why do businesses develop novel foods

    Food businesses may develop novel foods because they:

    • can be produced more efficiently
    • offer new health or nutritional benefits
    • have improved shelf life or functionality

    If you are considering a new ingredient or process, you must be aware of the rules around novel food regulation and authorisation.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Request for a novel food authorisation (EU)
    Also on this site
    Food law and enforcement
    Content category
    Food and drink

    Source URL

    /content/what-are-novel-foods

    Links

  • Novel food regulation

    Which products are covered by novel food regulation, which are exempt, and how novel food rules apply in Northern Ireland and Great Britain.

    Novel foods regulation controls which new foods and food processes can be placed on the market. A food is novel if it was not sold to a significant degree in the European Union before 15 May 1997.

    The novel foods regulation applies to:

    • foods with a new or intentionally modified molecular structure
    • foods consisting of, or isolated from, micro-organisms, fungi or algae
    • foods consisting of, isolated from or produced from minerals
    • foods consisting of, isolated from or produced from plants or their parts (except foods obtained by traditional propagating practices with a safe history of use)
    • foods resulting from a new production process that significantly changes composition or structure, affecting nutritional value, metabolism or the level of undesirable substances

    Engineered nanomaterials, certain animal‑derived foods (for example, cultured meat and some insect products), and some new forms of vitamins and minerals are also treated as novel foods under the same regulation.

    The regulation requires that novel foods be safe for consumers and properly labelled, so as not to mislead consumers. If novel food is intended to replace another food, it must not differ in a way that the consumption of the novel food would be nutritionally disadvantageous for the consumer

    Exemptions from the novel food regulation

    If a food or ingredient has a proven history of safe use as food and was sold commercially in at least one EU member state before 15 May 1997, it is generally not considered a novel food.

    Regulatory context for novel foods in Great Britain and Northern Ireland

    In Northern Ireland, EU Regulation (EU) 2015/2283 on novel foods continues to apply. The Novel Foods Regulations (Northern Ireland) 2017 sets out how the EU rules are applied and enforced. Authorisations are granted at the EU level and listed on the Union list of authorised novel foods.

    In Great Britain, novel foods are authorised under the GB regime. Businesses apply through the UK-regulated products application service. Some GB-authorised products may be supplied into NI via the Northern Ireland retail movement scheme, subject to scheme conditions.

    How to check if your product falls under novel food regulation

    It is your responsibility to know if the novel foods regulation applies to a product you want to sell. If you are not sure whether a food or ingredient is considered novel in Northern Ireland, you should:

    For GB authorisation, look at the Food Standards Agency (FSA) guidance to understand how novel products are classified and assessed.

    If you remain unsure regarding the novel food status of your product, you should follow the procedure for the determination of novel food status, and contact the competent authority of the Member State where you first intend to place your product on the market.

    Food business operators must provide the necessary information to the Member State to enable it to determine whether or not a food falls within the scope of the regulation. Before you can place novel foods on the market, they must undergo safety assessment and authorisation.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Also on this site
    Food law and enforcement
    Content category
    Food and drink

    Source URL

    /content/novel-food-regulation

    Links

  • Novel foods: Safety assessment and authorisation

    Understand different authorisation routes for novel foods, and how to get authorisation for novel food in Northern Ireland, Great Britain and Europe.

    Novel food law requires all novel foods to undergo a formal safety assessment and authorisation before they can be placed on the market. There are two main routes for the authorisation of novel foods under the regulation that applies in Northern Ireland and Europe.

    Authorisation of traditional foods from countries outside NI or the EU

    This is a simplified route for foods that are new to the EU or NI, based on a documented history of their safe use in their country of origin. Businesses apply through an online notification to the European Commission. This route has reduced dossier requirements and a shorter assessment process than for other novel foods. Read the European Food Safety Authority (EFSA) guidance on the authorisation of traditional foods from third countries.

    Full application for all non-traditional novel foods

    For all non-traditional novel foods, you must submit a full application to the European Commission through their e-submission food chain platform. For your application, you must prepare a detailed dossier describing the food, production, uses, consumers and safety rationale. Once the Commission has validated the application, they will ask EFSA to carry out a scientific safety assessment. 

    The safety assessment for a full application normally covers:

    • composition
    • nutritional value
    • metabolism
    • intended use and target consumers
    • presence of undesirable substances, such as contaminants
    • production process and any changes to the final composition
    • toxicology
    • allergenicity

    If the assessment is favourable, the product will be added to the Union list of authorised novel foods and can be lawfully marketed in the EU subject to any conditions of use.

    If you want to market a novel food in NI that is not yet authorised in the EU, read the full guidance on procedures to request a novel food authorisation.

    Novel food authorisation in Great Britain

    In Great Britain, novel foods are authorised under the UK-regulated products framework, using the Food Standards Agency (FSA) risk assessment. Businesses apply for authorisation through the UK-regulated products application service. GB also maintains its own list of authorised regulated food and feed products.

    If you plan to sell in both Great Britain and Northern Ireland/EU, you will need to be aware of the relevant Windsor Framework or Unfettered Market Access requirements.

    For GB products moving into NI, you may need both GB and EU novel food authorisations, unless the goods are moving under the Northern Ireland Retail Movement Scheme (NIRMS). Under the Windsor Framework, some GB-authorised pre-packed retail products may be supplied into Northern Ireland via the NIRMS, subject to scheme conditions and product scope.

    Novel foods produced in Northern Ireland must follow EU Regulation (EU) 2015/2283, however can be placed onto the GB market, provided they are Qualifying Northern Ireland Goods.

    What this means for NI food businesses

    If you place products directly on the Northern Ireland market, you must comply with EU novel foods rules and ensure the product is on the EU Union list, unless the product is moved under NIRMS. If you develop or import a new product, you may need:

    • an EU novel food authorisation for NI/EU markets, and
    • a GB novel food authorisation for sales in Great Britain

    Read more about novel food regulation that applies in NI and GB and keep up to date with the FSA’s guidance on novel food authorisation.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Novel food assessments
    Traditional food assessments
    Also on this site
    Food law and enforcement
    Content category
    Food and drink

    Source URL

    /content/novel-foods-safety-assessment-and-authorisation

    Links

  • Nanotechnology and cloning in novel food production

    An explanation of nanotechnology and cloning in food industry, and how these technologies are regulated when used in the production of food and food products.

    Nanotechnology and animal cloning are emerging technologies that can affect the food chain and may therefore fall under the novel food regulation, requiring safety assessments and authorisation before they can be placed on the market.

    What is nanotechnology?

    Engineered nanotechnology is a developing science. It is the manufacture and use of materials and structures in very small sizes, measured using the 'nanometre scale'. A nanometre is one-millionth of a millimetre. Because very small particles can behave differently from larger forms of the same substance, applications in the food and feed chain involving engineered nanomaterials are subject to specific risk assessments.

    Nanotechnology in food and feed

    Nanomaterials can be used in foods, food supplements, food contact materials and animal feed. Their purpose can vary. For example, they can be used to change texture, improve stability and shelf-life, or deliver nutrients.

    Regulation of nanotechnology in food production

    Under the EU novel food regulation, any food that consists of, contains, or uses engineered nanomaterials as an ingredient is treated as a novel food and must be authorised and safety-tested before it can be marketed in the Northern Ireland and European Union. Great Britain follows a similar, but separate, regulated food framework. Read more on novel food regulation.

    If you intend to use nanotechnology in a food, feed or food contact material, you must check if the material is already authorised for use and if the nanoform is covered. Where a nanoform is not already authorised, you will need to apply for novel food authorisation, providing detailed characterisation of the nanomaterial and data on exposure, toxicology and any nanospecific hazards in line with relevant safety guidance.

    Nanomaterials can also be regulated under other regimes without always coming through the novel food route, depending on how they are used. These regimes could be related to:

    • Labelling - If you use an engineered nanomaterial as an ingredient, you must show ‘nano’ in brackets after its name in the ingredients list.
    • Additives - If you significantly change an approved food additive by using nanotechnology or altering particle size, it is treated as a new additive and must be re‑evaluated before use.
    • Food contact materials, including plastics – If you use substances in nanoform in food contact materials, they must be safety tested and authorised to ensure harmful chemicals do not migrate into food.

    The European Food Safety Authority (EFSA) is responsible for the risk assessment of the use of nanomaterials in food and feed placed in the EU and Northern Ireland market. The Food Standards Agency and other UK authorities control nanomaterials in food and feed in GB.

    Under the Windsor Framework, certain GB‑approved foods (which could include products using nanomaterials) can move from GB to NI via the Northern Ireland Retail Movement Scheme (NIRMS), subject to scheme conditions.

    Cloning in food and feed

    Cloning is a reproductive technology used to produce genetically identical copies of animals. Scientific reviews have found no evidence that food from healthy animal clones is different from food from healthy conventionally bred animals, but there are ongoing concerns about the health and welfare of the cloned animals.

    Regulation of cloning in food production

    Cloning of farm animals is not currently used for commercial food production in the EU. If a business wanted to sell food from cloned animals on the EU market in future, any food from cloned animals would be treated as a novel food and could not be sold in the EU or Northern Ireland unless it had been safety assessed and authorised.

    Cloning of farm animals is also subject to wider rules on food hygiene and on the protection of animals kept for farming purposes, which businesses would need to comply with if commercial cloning were ever introduced. EU institutions have debated stricter rules on cloning for many years, and a range of stakeholders still call for a broad ban on cloning for farming and on imports of food from cloned animals and their descendants.

    This is an area businesses should keep under review, particularly livestock breeders, meat and dairy producers, importers of live animals or genetic material, and retailers sourcing animal products from outside the EU/UK.

    Plant cloning 

    Plant cloning is a long established, routine technique in agriculture and horticulture, and it is not regulated in the same way as animal cloning. The underlying legal framework is complex, but plant cloning is generally accepted and managed under standard plant health, seeds/propagating material and (where relevant) genetically modified organisms or plant‑breeding rules rather than any special cloning law.


    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    FSA's guidance on novel foods authorisation
    Also on this site
    Food law and enforcement
    Content category
    Food and drink

    Source URL

    /content/nanotechnology-and-cloning-novel-food-production

    Links

Irradiated foods

In this guide:

  • Food colours and additives

    If you sell or supply food, you need to follow strict rules on using colours and additives in foodstuffs, including those linked to hyperactivity in children.

    Colours and additives help make and preserve food and drink products, but you must only use them as authorised and within legal limits to avoid health risks and enforcement.

    Additives in food and drink products

    Food additives are substances added to food for a specific technological purpose during manufacture, processing or storage. They include:

    • antioxidants - to protect fats and oils from going rancid
    • colours - to replace or enhance natural colour
    • emulsifiers, stabilisers, gelling agents and thickeners - to help ingredients mix
    • flavour enhancers - to bring out flavour without adding a taste of their own
    • preservatives - to keep food safe for longer
    • sweeteners - to replace sugar in certain foods

    Additives must be authorised for use in particular foods and used within legal limits. Once authorised, additives are given E numbers, which are used in the UK, EU and associated countries to show that they have passed safety checks for particular uses.

    If you use food additives, you must:

    • only use additives that are approved for the category of food you make
    • use additives within the legal maximum levels
    • label additives correctly in the ingredients list, with their function and name or E number
    • keep records from your suppliers that show additives are approved and used correctly

    Under the Windsor Framework, Northern Ireland continues to apply EU food additives law. A list of approved additives is included in Regulation 1333/2008. You can search the Food and Feed Information Portal Database to see the list of additives approved for use in food in the EU and their conditions of use.

    Great Britain has its own but closely aligned GB regime for food additives. There is some flexibility for GB-approved additives used in eligible goods moved under the Northern Ireland retail movement scheme.

    Labelling rules for food additives

    If you use additives in your food and drink products, you must:

    • make sure any prepacked food you supply to caterers or consumers includes all additives in the ingredients list
    • list additives in the ingredients with their functional class (for example, ‘preservative’ or ‘colour’) and their specific name or E number

    Extra labelling rules apply to some additives. For example:

    • foods containing certain polyols must carry a warning that excessive consumption may have a laxative effect
    • foods containing aspartame or aspartame‑acesulfame salt must state that they contain a source of phenylalanine

    These warnings are especially important for people with conditions such as phenylketonuria (PKU).

    Colours in food and drink products

    Food colours are additives used to change or strengthen the colour of food and drink. They are used to make products look consistent and more appealing. For example, colour additives can:

    • mask natural colour variations
    • replace colour lost in storage or processing
    • make the food appear more appetising

    Only approved food colours can be used in food across the EU and the UK. Unauthorised substances, including industrial dyes like Sudan dyes, butter yellow or toluidine red, are prohibited due to a lack of safety assessments.

    Approved food colours can be used in both commercial and domestic food preparation. They can be either natural or synthetic (artificial).

    If you use food colours, you must:

    • only use colours that are approved for use in that type of food
    • follow any legal limits on how much colour you can use
    • label colours correctly in the ingredients list, with their function and name or E number
    • follow the extra labelling rules for certain colours linked to hyperactivity in children

    Check out the full list of permitted food colours in the EU.

    Food colours and hyperactivity in children

    Research has suggested a link between consuming certain food colours and hyperactivity in children. These colours include:

    • sunset yellow FCF (E110)
    • quinoline yellow (E104)
    • carmoisine (E122)
    • allura red (E129)
    • tartrazine (E102)
    • ponceau 4R (E124)

    If you use any of these colours in food or drink products (except alcoholic drinks above 1.2% ABV), you must include a warning label on the packaging that says: 'May have an adverse effect on activity and attention in children'. You should also check if your suppliers - including those overseas - use these colours to ensure proper labelling.

    If you use any of these additives, the FSA suggests that you consider reformulating or using alternatives, especially if your products are aimed at children.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Q&A on food additives in the EU
    Also on this site
    Labelling food products
    Food law and enforcement
    Find your local council in Northern Ireland
    Content category
    Food and drink

    Source URL

    /content/food-colours-and-additives

    Links

  • Food contact materials and packaging

    Restrictions on the type of packaging and food contact materials that can be used for food products, and how to check your packaging is safe and compliant.

    Food contact materials (FCMs) are materials and articles that are intended to, or can be reasonably expected to, come into contact with food during its production, processing, storage, preparation and serving.

    This includes direct or indirect contact through things like:

    • packaging, such as cartons, films and trays
    • cookware, cutlery and tableware
    • work surfaces and utensils
    • food processing machinery and equipment

    FCMs can be made from a range of materials including plastic, rubber, paper, ceramic, and metal. Chemicals can migrate from these materials into food and drink. The law aims to make sure chemical migration does not pose a risk to human health, or change the taste, smell, nature or quality of the food.

    Food contact materials legislation

    To ensure food safety, all FCMs must comply with relevant regulations. Northern Ireland businesses must follow EU rules on food contact materials under the Windsor Framework.

    EU legislation on FCMs

    All FCMs must meet Regulation (EC) No 1935/2004, which sets general safety standards for food contact materials. All FCMs must also follow good manufacturing practices under Regulation (EC) No 2023/2006. In addition to the general legislation, certain FCMs - ceramic materials, regenerated cellulose film, plastics (including recycled plastic), and active and intelligent materials - are covered by specific EU measures. For materials without specific measures like paper, glass, wood, metals, textiles or inks, general safety rules apply.

    Northern Ireland legislation on FCMs

    In Northern Ireland, the Materials and Articles in Contact with Food Regulations (Northern Ireland) 2012 enforce the EU regulations directly. New or novel substances or processes in FCMs must follow the EU authorisation process.

    Great Britain uses assimilated versions of the same regulations and has its own FCM authorisation process, but NI remains fully aligned with EU law. Pre-packaged FCMs authorised in Great Britain can enter Northern Ireland retail via the NI retail movement scheme (NIRMS) with 'Not for EU' labelling.

    Steps to comply with food contact materials legislation

    If you manufacture, import, process, distribute or use FCMs in food production, processing or packaging, you should:

    1. Only use materials that are suitable for food contact and meet relevant legal requirements.
    2. Get written declarations of compliance (DoC) from suppliers for all FCMs proving the safety and compliance of the material. This documentation must be available to enforcement authorities upon request.
    3. Follow good manufacturing practices when producing, processing or using FCMs.
    4. Label FCMs as suitable for food contact if needed. For goods moving from Great Britain to NI retail under the NIRMS, add 'Not for EU' labels where required.
    5. Keep records of declarations, tests and supply chain information for at least four years to document good practice.

    Labelling of food contact materials

    FCMs must be labelled to show they are suitable for food use, unless the purpose is obvious, such as with a knife or plate. Labels must contain the glass and fork symbol or the words 'for food contact'. Include any necessary instructions, for example on maximum temperature or suitable food types like 'not for fatty foods'. You should check supplier DoCs to confirm labelling meets the relevant rules.

    What to expect on enforcement

    In Northern Ireland, local councils enforce legislation within the Food Standards Agency's (FSA) remit on food contact materials. They do this through inspections, sampling and document checks. If you do not comply, you may get an improvement notice, have products seized or face prosecution. Contact your local council for advice.

    The FSA acts as the competent authority in Northern Ireland for handling EU applications and notifications under Commission Regulation 2022/1616 for new or novel recycled plastic processes used in food contact materials. All other FCMs follow direct EU processes under the Windsor Framework.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Food labelling and packaging guidance
    FSA's guidance on food imports
    EU rules on food contact materials
    Also on this site
    Hygiene for food businesses
    Food packaging
    Content category
    Food and drink

    Source URL

    /content/food-contact-materials-and-packaging

    Links

  • Irradiated foods

    Rules on using irradiated food in your business and how the law regulates this process and labelling.

    Food irradiation is the treatment of food with ionising radiation. Only certain food categories may be irradiated. The treatment involves exposing food to electron beams, X-rays or gamma rays. It must be carried out at approved facilities and under strict controls. Irradiated foods must be clearly labelled as 'irradiated' or 'treated with ionising radiation'.

    Why is irradiation used in food?

    Food irradiation can be used to:

    • destroy harmful bacteria such as salmonella and campylobacter
    • reduce spoilage of food and extend shelf life
    • delay fruit ripening and stop vegetables from sprouting
    • control pests in some food - for example, fruit flies

    The law states irradiation can only be used if it benefits consumers. Businesses that want to irradiate a food product have to be able to show that the benefits of irradiation outweigh any negatives.

    The UK law allows seven categories of foods to be irradiated:

    • fruit
    • vegetables
    • cereals
    • bulbs and tubers
    • dried aromatic herbs, spices and vegetable seasonings
    • fish and shellfish
    • poultry

    See also the scope of foods and food ingredients authorised for irradiation in the EU.

    Is irradiated food safe?

    Major international bodies (including the World Health Organisation, UN Food and Agriculture Organisation and European scientific committees) consider irradiation safe when used within legal limits. The UK Food Standards Agency (FSA) also recognises irradiation of food as a safe processing technique and oversees irradiated food regulation across the UK.

    What you must do if you use or sell irradiated foods

    If you use or sell irradiated food, you must:

    • source it only from approved facilities
    • keep supplier records showing what was irradiated and where
    • label it clearly as 'irradiated' or 'treated with ionising radiation'

    If irradiated food is used as an ingredient, these words must appear next to the ingredient in the ingredients list. If irradiated food is not pre-packed, these words must appear on a display or notice above or beside the container.

    Regulators can detect whether foods have been irradiated and sample foods on the market to check that the rules are followed. They can also check that the products are correctly labelled.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Labelling and allergens guidance
    Also on this site
    Hygiene for food businesses
    Labelling food products
    Content category
    Food and drink

    Source URL

    /content/irradiated-foods

    Links

  • Reducing acrylamide in food processing

    How acrylamide forms in food, how it affects health, and practical steps to reduce levels of acrylamide in food products.

    Acrylamide is a chemical that can form when you cook carbohydrate-rich (starchy) foods at high temperatures (above 120°C). It is mainly found in:

    • potatoes, chips and crisps
    • cereals and similar products
    • bread, biscuits and other baked foods

    Acrylamide is also present in tobacco smoke and coffee (from roasting), and in low levels in some dried fruits like prunes or pears due to processing heat, but is not typically present in raw foods.

    How does acrylamide form

    Acrylamide is a natural by-product that forms during frying, baking, roasting, grilling and toasting of starchy food, usually at temperatures above 120°C. It is a product of the Maillard reaction where the amino acid asparagine reacts with reducing sugars during browning. This reaction produces the desirable flavour, crispness and colour in food, but can also generate acrylamide. Boiling and steaming do not usually lead to the formation of acrylamide.

    Acrylamide and potential health risks

    Laboratory tests show that acrylamide in the diet causes cancer in animals. Scientists agree that acrylamide in food has the potential to cause cancer in humans as well. The Food Standards Agency (FSA) recommends that the amount of acrylamide we all consume is reduced, as a precaution. See more information on the risks of acrylamide in foods.

    Managing acrylamide in food industry

    If you operate a food business, you must put in place practical steps to manage acrylamide as part of your food safety management system, and keep levels as low as possible. You are expected to:

    • understand acrylamide risks
    • apply relevant mitigation steps
    • monitor levels via sampling where needed
    • keep records

    Different requirements will apply depending on the nature and size of the business. Some common mitigation steps may involve:

    • choosing low-sugar raw materials, such as certain potato varieties
    • following guidance on cooking times and temperatures to avoid over-browning
    • reviewing recipes and processes to meet acrylamide rules
    • adding asparaginase enzyme to reduce acrylamide formation
    • training staff on temperature, time and colour controls

    There are currently no regulatory safe limits set for acrylamide in food, only mitigation measures and benchmark levels under Regulation (EU) 2017/2158 (for Northern Ireland) to guide performance. However, food contact materials rules limit acrylamide migration from plastic into food to 0.01 mg/kg (not detectable at that level). 

    Check the FSA enforcement guidelines, UK industry guides and the FoodDrinkEurope acrylamide toolkit for more details.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Mitigating acrylamide levels in food
    Also on this site
    Hygiene for food businesses
    Starting and running a food business
    Find your local council in Northern Ireland
    Content category
    Food and drink

    Source URL

    /content/reducing-acrylamide-food-processing

    Links

  • Chemical residues in food: pesticides and veterinary medicines

    How residues of pesticides and veterinary medicines in food are controlled and what food businesses must do to ensure compliance.

    Chemical residues are traces of pesticides (used on crops) or veterinary medicines (used on food-producing animals) that can remain in food. They may be found in fruit, vegetables, cereals, meat, milk, eggs and other animal products.

    Food businesses are responsible for ensuring that the food they produce or import is compliant with current legislation, including rules on specified maximum residue levels.

    What are maximum residue levels (MRLs)

    MRLs are the maximum amounts of residue likely to remain in food when a product like a pesticide or veterinary medicine has been used correctly. They are set so that dietary intake remains within safe levels for consumers.

    MRLs are expressed as milligrams of residue per kilogram of food product. Before being approved for use, pesticides and veterinary medicines must be proven to be completely safe for human consumption at their MRLs - and usually safe at much higher levels. National monitoring programmes regularly sample foods to check that residues are within legal limits. If residues above the MRL are found, authorities can investigate and take enforcement action.

    Pesticide residue levels in food and feed

    Pesticides are used in agriculture, horticulture and domestic gardening to control pests, weeds and diseases. Small amounts of pesticides can remain in or on food as residues.

    In the UK, the Health and Safety Executive (HSE) authorises which pesticides can be used and how. The Food Standards Agency (FSA) works closely with HSE on pesticides and food safety.

    The Department for Environment, Food & Rural Affairs sets pesticide MRLs in Great Britain to make sure residues in food are not harmful to people.

    In Northern Ireland, European Union MRLs apply to food or feed produced in or imported into and marketed within NI - this excludes goods moved from GB under the Northern Ireland retail movement scheme. See guidance on pesticide MRLs in Northern Ireland.

    How to comply with pesticide MRLs

    If you grow, import, process or sell food, you must:

    • buy products from reputable suppliers who follow pesticide rules
    • keep invoices, specifications and certificates showing products meet MRLs
    • respond quickly to food alerts or residue findings affecting your supply chain
    • co-operate with any official sampling or investigations

    Information on EU pesticide law and procedures is also available on the European Commission website. You can search for EU MRLs in the EU pesticides database.

    Veterinary medicines residue levels in food and feed

    Veterinary medicines are used to treat and prevent disease in animals, including animals used for food. Traces of these medicines can remain in meat, milk, eggs and other animal products.

    In the UK, the Veterinary Medicines Directorate (VMD) assesses veterinary medicines before they are authorised. In Great Britain, VMD sets UK MRLs for veterinary medicines and ensures they are safe for consumers. In Northern Ireland, EU MRLs for veterinary medicines apply under EU law.

    The FSA assesses any food safety risks from residues in food, and enforcement in Northern Ireland is carried out by the relevant NI authorities, including the Department of Agriculture, Environment and Rural Affairs, under the veterinary medicines and food law frameworks.

    How to comply with veterinary medicines MRLs

    If you keep food‑producing animals, you must:

    • use only authorised veterinary medicines and follow dosage instructions
    • observe withdrawal periods before animals, milk or eggs enter the food chain
    • keep accurate records of all treatments and medicine use
    • co‑operate with any official residue testing and investigations

    If you buy animal products for processing or retail, you should:

    • purchase from reputable suppliers who follow veterinary medicine rules
    • keep supply chain documentation to show where animal products came from

    Residue monitoring programmes run nationally. If residues exceed MRLs, national agencies and enforcement bodies can investigate farms or supply chains to identify and resolve the issue.

    Actions
    European Food Safety Authority: Pesticides
    EU legislation on contaminants in food
    Also on this site
    Pesticides and biocides
    Hygiene for food businesses
    Content category
    Food and drink

    Source URL

    /content/chemical-residues-food-pesticides-and-veterinary-medicines

    Links

Food contact materials and packaging

In this guide:

  • Food colours and additives

    If you sell or supply food, you need to follow strict rules on using colours and additives in foodstuffs, including those linked to hyperactivity in children.

    Colours and additives help make and preserve food and drink products, but you must only use them as authorised and within legal limits to avoid health risks and enforcement.

    Additives in food and drink products

    Food additives are substances added to food for a specific technological purpose during manufacture, processing or storage. They include:

    • antioxidants - to protect fats and oils from going rancid
    • colours - to replace or enhance natural colour
    • emulsifiers, stabilisers, gelling agents and thickeners - to help ingredients mix
    • flavour enhancers - to bring out flavour without adding a taste of their own
    • preservatives - to keep food safe for longer
    • sweeteners - to replace sugar in certain foods

    Additives must be authorised for use in particular foods and used within legal limits. Once authorised, additives are given E numbers, which are used in the UK, EU and associated countries to show that they have passed safety checks for particular uses.

    If you use food additives, you must:

    • only use additives that are approved for the category of food you make
    • use additives within the legal maximum levels
    • label additives correctly in the ingredients list, with their function and name or E number
    • keep records from your suppliers that show additives are approved and used correctly

    Under the Windsor Framework, Northern Ireland continues to apply EU food additives law. A list of approved additives is included in Regulation 1333/2008. You can search the Food and Feed Information Portal Database to see the list of additives approved for use in food in the EU and their conditions of use.

    Great Britain has its own but closely aligned GB regime for food additives. There is some flexibility for GB-approved additives used in eligible goods moved under the Northern Ireland retail movement scheme.

    Labelling rules for food additives

    If you use additives in your food and drink products, you must:

    • make sure any prepacked food you supply to caterers or consumers includes all additives in the ingredients list
    • list additives in the ingredients with their functional class (for example, ‘preservative’ or ‘colour’) and their specific name or E number

    Extra labelling rules apply to some additives. For example:

    • foods containing certain polyols must carry a warning that excessive consumption may have a laxative effect
    • foods containing aspartame or aspartame‑acesulfame salt must state that they contain a source of phenylalanine

    These warnings are especially important for people with conditions such as phenylketonuria (PKU).

    Colours in food and drink products

    Food colours are additives used to change or strengthen the colour of food and drink. They are used to make products look consistent and more appealing. For example, colour additives can:

    • mask natural colour variations
    • replace colour lost in storage or processing
    • make the food appear more appetising

    Only approved food colours can be used in food across the EU and the UK. Unauthorised substances, including industrial dyes like Sudan dyes, butter yellow or toluidine red, are prohibited due to a lack of safety assessments.

    Approved food colours can be used in both commercial and domestic food preparation. They can be either natural or synthetic (artificial).

    If you use food colours, you must:

    • only use colours that are approved for use in that type of food
    • follow any legal limits on how much colour you can use
    • label colours correctly in the ingredients list, with their function and name or E number
    • follow the extra labelling rules for certain colours linked to hyperactivity in children

    Check out the full list of permitted food colours in the EU.

    Food colours and hyperactivity in children

    Research has suggested a link between consuming certain food colours and hyperactivity in children. These colours include:

    • sunset yellow FCF (E110)
    • quinoline yellow (E104)
    • carmoisine (E122)
    • allura red (E129)
    • tartrazine (E102)
    • ponceau 4R (E124)

    If you use any of these colours in food or drink products (except alcoholic drinks above 1.2% ABV), you must include a warning label on the packaging that says: 'May have an adverse effect on activity and attention in children'. You should also check if your suppliers - including those overseas - use these colours to ensure proper labelling.

    If you use any of these additives, the FSA suggests that you consider reformulating or using alternatives, especially if your products are aimed at children.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Q&A on food additives in the EU
    Also on this site
    Labelling food products
    Food law and enforcement
    Find your local council in Northern Ireland
    Content category
    Food and drink

    Source URL

    /content/food-colours-and-additives

    Links

  • Food contact materials and packaging

    Restrictions on the type of packaging and food contact materials that can be used for food products, and how to check your packaging is safe and compliant.

    Food contact materials (FCMs) are materials and articles that are intended to, or can be reasonably expected to, come into contact with food during its production, processing, storage, preparation and serving.

    This includes direct or indirect contact through things like:

    • packaging, such as cartons, films and trays
    • cookware, cutlery and tableware
    • work surfaces and utensils
    • food processing machinery and equipment

    FCMs can be made from a range of materials including plastic, rubber, paper, ceramic, and metal. Chemicals can migrate from these materials into food and drink. The law aims to make sure chemical migration does not pose a risk to human health, or change the taste, smell, nature or quality of the food.

    Food contact materials legislation

    To ensure food safety, all FCMs must comply with relevant regulations. Northern Ireland businesses must follow EU rules on food contact materials under the Windsor Framework.

    EU legislation on FCMs

    All FCMs must meet Regulation (EC) No 1935/2004, which sets general safety standards for food contact materials. All FCMs must also follow good manufacturing practices under Regulation (EC) No 2023/2006. In addition to the general legislation, certain FCMs - ceramic materials, regenerated cellulose film, plastics (including recycled plastic), and active and intelligent materials - are covered by specific EU measures. For materials without specific measures like paper, glass, wood, metals, textiles or inks, general safety rules apply.

    Northern Ireland legislation on FCMs

    In Northern Ireland, the Materials and Articles in Contact with Food Regulations (Northern Ireland) 2012 enforce the EU regulations directly. New or novel substances or processes in FCMs must follow the EU authorisation process.

    Great Britain uses assimilated versions of the same regulations and has its own FCM authorisation process, but NI remains fully aligned with EU law. Pre-packaged FCMs authorised in Great Britain can enter Northern Ireland retail via the NI retail movement scheme (NIRMS) with 'Not for EU' labelling.

    Steps to comply with food contact materials legislation

    If you manufacture, import, process, distribute or use FCMs in food production, processing or packaging, you should:

    1. Only use materials that are suitable for food contact and meet relevant legal requirements.
    2. Get written declarations of compliance (DoC) from suppliers for all FCMs proving the safety and compliance of the material. This documentation must be available to enforcement authorities upon request.
    3. Follow good manufacturing practices when producing, processing or using FCMs.
    4. Label FCMs as suitable for food contact if needed. For goods moving from Great Britain to NI retail under the NIRMS, add 'Not for EU' labels where required.
    5. Keep records of declarations, tests and supply chain information for at least four years to document good practice.

    Labelling of food contact materials

    FCMs must be labelled to show they are suitable for food use, unless the purpose is obvious, such as with a knife or plate. Labels must contain the glass and fork symbol or the words 'for food contact'. Include any necessary instructions, for example on maximum temperature or suitable food types like 'not for fatty foods'. You should check supplier DoCs to confirm labelling meets the relevant rules.

    What to expect on enforcement

    In Northern Ireland, local councils enforce legislation within the Food Standards Agency's (FSA) remit on food contact materials. They do this through inspections, sampling and document checks. If you do not comply, you may get an improvement notice, have products seized or face prosecution. Contact your local council for advice.

    The FSA acts as the competent authority in Northern Ireland for handling EU applications and notifications under Commission Regulation 2022/1616 for new or novel recycled plastic processes used in food contact materials. All other FCMs follow direct EU processes under the Windsor Framework.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Food labelling and packaging guidance
    FSA's guidance on food imports
    EU rules on food contact materials
    Also on this site
    Hygiene for food businesses
    Food packaging
    Content category
    Food and drink

    Source URL

    /content/food-contact-materials-and-packaging

    Links

  • Irradiated foods

    Rules on using irradiated food in your business and how the law regulates this process and labelling.

    Food irradiation is the treatment of food with ionising radiation. Only certain food categories may be irradiated. The treatment involves exposing food to electron beams, X-rays or gamma rays. It must be carried out at approved facilities and under strict controls. Irradiated foods must be clearly labelled as 'irradiated' or 'treated with ionising radiation'.

    Why is irradiation used in food?

    Food irradiation can be used to:

    • destroy harmful bacteria such as salmonella and campylobacter
    • reduce spoilage of food and extend shelf life
    • delay fruit ripening and stop vegetables from sprouting
    • control pests in some food - for example, fruit flies

    The law states irradiation can only be used if it benefits consumers. Businesses that want to irradiate a food product have to be able to show that the benefits of irradiation outweigh any negatives.

    The UK law allows seven categories of foods to be irradiated:

    • fruit
    • vegetables
    • cereals
    • bulbs and tubers
    • dried aromatic herbs, spices and vegetable seasonings
    • fish and shellfish
    • poultry

    See also the scope of foods and food ingredients authorised for irradiation in the EU.

    Is irradiated food safe?

    Major international bodies (including the World Health Organisation, UN Food and Agriculture Organisation and European scientific committees) consider irradiation safe when used within legal limits. The UK Food Standards Agency (FSA) also recognises irradiation of food as a safe processing technique and oversees irradiated food regulation across the UK.

    What you must do if you use or sell irradiated foods

    If you use or sell irradiated food, you must:

    • source it only from approved facilities
    • keep supplier records showing what was irradiated and where
    • label it clearly as 'irradiated' or 'treated with ionising radiation'

    If irradiated food is used as an ingredient, these words must appear next to the ingredient in the ingredients list. If irradiated food is not pre-packed, these words must appear on a display or notice above or beside the container.

    Regulators can detect whether foods have been irradiated and sample foods on the market to check that the rules are followed. They can also check that the products are correctly labelled.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Labelling and allergens guidance
    Also on this site
    Hygiene for food businesses
    Labelling food products
    Content category
    Food and drink

    Source URL

    /content/irradiated-foods

    Links

  • Reducing acrylamide in food processing

    How acrylamide forms in food, how it affects health, and practical steps to reduce levels of acrylamide in food products.

    Acrylamide is a chemical that can form when you cook carbohydrate-rich (starchy) foods at high temperatures (above 120°C). It is mainly found in:

    • potatoes, chips and crisps
    • cereals and similar products
    • bread, biscuits and other baked foods

    Acrylamide is also present in tobacco smoke and coffee (from roasting), and in low levels in some dried fruits like prunes or pears due to processing heat, but is not typically present in raw foods.

    How does acrylamide form

    Acrylamide is a natural by-product that forms during frying, baking, roasting, grilling and toasting of starchy food, usually at temperatures above 120°C. It is a product of the Maillard reaction where the amino acid asparagine reacts with reducing sugars during browning. This reaction produces the desirable flavour, crispness and colour in food, but can also generate acrylamide. Boiling and steaming do not usually lead to the formation of acrylamide.

    Acrylamide and potential health risks

    Laboratory tests show that acrylamide in the diet causes cancer in animals. Scientists agree that acrylamide in food has the potential to cause cancer in humans as well. The Food Standards Agency (FSA) recommends that the amount of acrylamide we all consume is reduced, as a precaution. See more information on the risks of acrylamide in foods.

    Managing acrylamide in food industry

    If you operate a food business, you must put in place practical steps to manage acrylamide as part of your food safety management system, and keep levels as low as possible. You are expected to:

    • understand acrylamide risks
    • apply relevant mitigation steps
    • monitor levels via sampling where needed
    • keep records

    Different requirements will apply depending on the nature and size of the business. Some common mitigation steps may involve:

    • choosing low-sugar raw materials, such as certain potato varieties
    • following guidance on cooking times and temperatures to avoid over-browning
    • reviewing recipes and processes to meet acrylamide rules
    • adding asparaginase enzyme to reduce acrylamide formation
    • training staff on temperature, time and colour controls

    There are currently no regulatory safe limits set for acrylamide in food, only mitigation measures and benchmark levels under Regulation (EU) 2017/2158 (for Northern Ireland) to guide performance. However, food contact materials rules limit acrylamide migration from plastic into food to 0.01 mg/kg (not detectable at that level). 

    Check the FSA enforcement guidelines, UK industry guides and the FoodDrinkEurope acrylamide toolkit for more details.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Mitigating acrylamide levels in food
    Also on this site
    Hygiene for food businesses
    Starting and running a food business
    Find your local council in Northern Ireland
    Content category
    Food and drink

    Source URL

    /content/reducing-acrylamide-food-processing

    Links

  • Chemical residues in food: pesticides and veterinary medicines

    How residues of pesticides and veterinary medicines in food are controlled and what food businesses must do to ensure compliance.

    Chemical residues are traces of pesticides (used on crops) or veterinary medicines (used on food-producing animals) that can remain in food. They may be found in fruit, vegetables, cereals, meat, milk, eggs and other animal products.

    Food businesses are responsible for ensuring that the food they produce or import is compliant with current legislation, including rules on specified maximum residue levels.

    What are maximum residue levels (MRLs)

    MRLs are the maximum amounts of residue likely to remain in food when a product like a pesticide or veterinary medicine has been used correctly. They are set so that dietary intake remains within safe levels for consumers.

    MRLs are expressed as milligrams of residue per kilogram of food product. Before being approved for use, pesticides and veterinary medicines must be proven to be completely safe for human consumption at their MRLs - and usually safe at much higher levels. National monitoring programmes regularly sample foods to check that residues are within legal limits. If residues above the MRL are found, authorities can investigate and take enforcement action.

    Pesticide residue levels in food and feed

    Pesticides are used in agriculture, horticulture and domestic gardening to control pests, weeds and diseases. Small amounts of pesticides can remain in or on food as residues.

    In the UK, the Health and Safety Executive (HSE) authorises which pesticides can be used and how. The Food Standards Agency (FSA) works closely with HSE on pesticides and food safety.

    The Department for Environment, Food & Rural Affairs sets pesticide MRLs in Great Britain to make sure residues in food are not harmful to people.

    In Northern Ireland, European Union MRLs apply to food or feed produced in or imported into and marketed within NI - this excludes goods moved from GB under the Northern Ireland retail movement scheme. See guidance on pesticide MRLs in Northern Ireland.

    How to comply with pesticide MRLs

    If you grow, import, process or sell food, you must:

    • buy products from reputable suppliers who follow pesticide rules
    • keep invoices, specifications and certificates showing products meet MRLs
    • respond quickly to food alerts or residue findings affecting your supply chain
    • co-operate with any official sampling or investigations

    Information on EU pesticide law and procedures is also available on the European Commission website. You can search for EU MRLs in the EU pesticides database.

    Veterinary medicines residue levels in food and feed

    Veterinary medicines are used to treat and prevent disease in animals, including animals used for food. Traces of these medicines can remain in meat, milk, eggs and other animal products.

    In the UK, the Veterinary Medicines Directorate (VMD) assesses veterinary medicines before they are authorised. In Great Britain, VMD sets UK MRLs for veterinary medicines and ensures they are safe for consumers. In Northern Ireland, EU MRLs for veterinary medicines apply under EU law.

    The FSA assesses any food safety risks from residues in food, and enforcement in Northern Ireland is carried out by the relevant NI authorities, including the Department of Agriculture, Environment and Rural Affairs, under the veterinary medicines and food law frameworks.

    How to comply with veterinary medicines MRLs

    If you keep food‑producing animals, you must:

    • use only authorised veterinary medicines and follow dosage instructions
    • observe withdrawal periods before animals, milk or eggs enter the food chain
    • keep accurate records of all treatments and medicine use
    • co‑operate with any official residue testing and investigations

    If you buy animal products for processing or retail, you should:

    • purchase from reputable suppliers who follow veterinary medicine rules
    • keep supply chain documentation to show where animal products came from

    Residue monitoring programmes run nationally. If residues exceed MRLs, national agencies and enforcement bodies can investigate farms or supply chains to identify and resolve the issue.

    Actions
    European Food Safety Authority: Pesticides
    EU legislation on contaminants in food
    Also on this site
    Pesticides and biocides
    Hygiene for food businesses
    Content category
    Food and drink

    Source URL

    /content/chemical-residues-food-pesticides-and-veterinary-medicines

    Links

Food colours and additives

In this guide:

  • Food colours and additives

    If you sell or supply food, you need to follow strict rules on using colours and additives in foodstuffs, including those linked to hyperactivity in children.

    Colours and additives help make and preserve food and drink products, but you must only use them as authorised and within legal limits to avoid health risks and enforcement.

    Additives in food and drink products

    Food additives are substances added to food for a specific technological purpose during manufacture, processing or storage. They include:

    • antioxidants - to protect fats and oils from going rancid
    • colours - to replace or enhance natural colour
    • emulsifiers, stabilisers, gelling agents and thickeners - to help ingredients mix
    • flavour enhancers - to bring out flavour without adding a taste of their own
    • preservatives - to keep food safe for longer
    • sweeteners - to replace sugar in certain foods

    Additives must be authorised for use in particular foods and used within legal limits. Once authorised, additives are given E numbers, which are used in the UK, EU and associated countries to show that they have passed safety checks for particular uses.

    If you use food additives, you must:

    • only use additives that are approved for the category of food you make
    • use additives within the legal maximum levels
    • label additives correctly in the ingredients list, with their function and name or E number
    • keep records from your suppliers that show additives are approved and used correctly

    Under the Windsor Framework, Northern Ireland continues to apply EU food additives law. A list of approved additives is included in Regulation 1333/2008. You can search the Food and Feed Information Portal Database to see the list of additives approved for use in food in the EU and their conditions of use.

    Great Britain has its own but closely aligned GB regime for food additives. There is some flexibility for GB-approved additives used in eligible goods moved under the Northern Ireland retail movement scheme.

    Labelling rules for food additives

    If you use additives in your food and drink products, you must:

    • make sure any prepacked food you supply to caterers or consumers includes all additives in the ingredients list
    • list additives in the ingredients with their functional class (for example, ‘preservative’ or ‘colour’) and their specific name or E number

    Extra labelling rules apply to some additives. For example:

    • foods containing certain polyols must carry a warning that excessive consumption may have a laxative effect
    • foods containing aspartame or aspartame‑acesulfame salt must state that they contain a source of phenylalanine

    These warnings are especially important for people with conditions such as phenylketonuria (PKU).

    Colours in food and drink products

    Food colours are additives used to change or strengthen the colour of food and drink. They are used to make products look consistent and more appealing. For example, colour additives can:

    • mask natural colour variations
    • replace colour lost in storage or processing
    • make the food appear more appetising

    Only approved food colours can be used in food across the EU and the UK. Unauthorised substances, including industrial dyes like Sudan dyes, butter yellow or toluidine red, are prohibited due to a lack of safety assessments.

    Approved food colours can be used in both commercial and domestic food preparation. They can be either natural or synthetic (artificial).

    If you use food colours, you must:

    • only use colours that are approved for use in that type of food
    • follow any legal limits on how much colour you can use
    • label colours correctly in the ingredients list, with their function and name or E number
    • follow the extra labelling rules for certain colours linked to hyperactivity in children

    Check out the full list of permitted food colours in the EU.

    Food colours and hyperactivity in children

    Research has suggested a link between consuming certain food colours and hyperactivity in children. These colours include:

    • sunset yellow FCF (E110)
    • quinoline yellow (E104)
    • carmoisine (E122)
    • allura red (E129)
    • tartrazine (E102)
    • ponceau 4R (E124)

    If you use any of these colours in food or drink products (except alcoholic drinks above 1.2% ABV), you must include a warning label on the packaging that says: 'May have an adverse effect on activity and attention in children'. You should also check if your suppliers - including those overseas - use these colours to ensure proper labelling.

    If you use any of these additives, the FSA suggests that you consider reformulating or using alternatives, especially if your products are aimed at children.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Q&A on food additives in the EU
    Also on this site
    Labelling food products
    Food law and enforcement
    Find your local council in Northern Ireland
    Content category
    Food and drink

    Source URL

    /content/food-colours-and-additives

    Links

  • Food contact materials and packaging

    Restrictions on the type of packaging and food contact materials that can be used for food products, and how to check your packaging is safe and compliant.

    Food contact materials (FCMs) are materials and articles that are intended to, or can be reasonably expected to, come into contact with food during its production, processing, storage, preparation and serving.

    This includes direct or indirect contact through things like:

    • packaging, such as cartons, films and trays
    • cookware, cutlery and tableware
    • work surfaces and utensils
    • food processing machinery and equipment

    FCMs can be made from a range of materials including plastic, rubber, paper, ceramic, and metal. Chemicals can migrate from these materials into food and drink. The law aims to make sure chemical migration does not pose a risk to human health, or change the taste, smell, nature or quality of the food.

    Food contact materials legislation

    To ensure food safety, all FCMs must comply with relevant regulations. Northern Ireland businesses must follow EU rules on food contact materials under the Windsor Framework.

    EU legislation on FCMs

    All FCMs must meet Regulation (EC) No 1935/2004, which sets general safety standards for food contact materials. All FCMs must also follow good manufacturing practices under Regulation (EC) No 2023/2006. In addition to the general legislation, certain FCMs - ceramic materials, regenerated cellulose film, plastics (including recycled plastic), and active and intelligent materials - are covered by specific EU measures. For materials without specific measures like paper, glass, wood, metals, textiles or inks, general safety rules apply.

    Northern Ireland legislation on FCMs

    In Northern Ireland, the Materials and Articles in Contact with Food Regulations (Northern Ireland) 2012 enforce the EU regulations directly. New or novel substances or processes in FCMs must follow the EU authorisation process.

    Great Britain uses assimilated versions of the same regulations and has its own FCM authorisation process, but NI remains fully aligned with EU law. Pre-packaged FCMs authorised in Great Britain can enter Northern Ireland retail via the NI retail movement scheme (NIRMS) with 'Not for EU' labelling.

    Steps to comply with food contact materials legislation

    If you manufacture, import, process, distribute or use FCMs in food production, processing or packaging, you should:

    1. Only use materials that are suitable for food contact and meet relevant legal requirements.
    2. Get written declarations of compliance (DoC) from suppliers for all FCMs proving the safety and compliance of the material. This documentation must be available to enforcement authorities upon request.
    3. Follow good manufacturing practices when producing, processing or using FCMs.
    4. Label FCMs as suitable for food contact if needed. For goods moving from Great Britain to NI retail under the NIRMS, add 'Not for EU' labels where required.
    5. Keep records of declarations, tests and supply chain information for at least four years to document good practice.

    Labelling of food contact materials

    FCMs must be labelled to show they are suitable for food use, unless the purpose is obvious, such as with a knife or plate. Labels must contain the glass and fork symbol or the words 'for food contact'. Include any necessary instructions, for example on maximum temperature or suitable food types like 'not for fatty foods'. You should check supplier DoCs to confirm labelling meets the relevant rules.

    What to expect on enforcement

    In Northern Ireland, local councils enforce legislation within the Food Standards Agency's (FSA) remit on food contact materials. They do this through inspections, sampling and document checks. If you do not comply, you may get an improvement notice, have products seized or face prosecution. Contact your local council for advice.

    The FSA acts as the competent authority in Northern Ireland for handling EU applications and notifications under Commission Regulation 2022/1616 for new or novel recycled plastic processes used in food contact materials. All other FCMs follow direct EU processes under the Windsor Framework.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Food labelling and packaging guidance
    FSA's guidance on food imports
    EU rules on food contact materials
    Also on this site
    Hygiene for food businesses
    Food packaging
    Content category
    Food and drink

    Source URL

    /content/food-contact-materials-and-packaging

    Links

  • Irradiated foods

    Rules on using irradiated food in your business and how the law regulates this process and labelling.

    Food irradiation is the treatment of food with ionising radiation. Only certain food categories may be irradiated. The treatment involves exposing food to electron beams, X-rays or gamma rays. It must be carried out at approved facilities and under strict controls. Irradiated foods must be clearly labelled as 'irradiated' or 'treated with ionising radiation'.

    Why is irradiation used in food?

    Food irradiation can be used to:

    • destroy harmful bacteria such as salmonella and campylobacter
    • reduce spoilage of food and extend shelf life
    • delay fruit ripening and stop vegetables from sprouting
    • control pests in some food - for example, fruit flies

    The law states irradiation can only be used if it benefits consumers. Businesses that want to irradiate a food product have to be able to show that the benefits of irradiation outweigh any negatives.

    The UK law allows seven categories of foods to be irradiated:

    • fruit
    • vegetables
    • cereals
    • bulbs and tubers
    • dried aromatic herbs, spices and vegetable seasonings
    • fish and shellfish
    • poultry

    See also the scope of foods and food ingredients authorised for irradiation in the EU.

    Is irradiated food safe?

    Major international bodies (including the World Health Organisation, UN Food and Agriculture Organisation and European scientific committees) consider irradiation safe when used within legal limits. The UK Food Standards Agency (FSA) also recognises irradiation of food as a safe processing technique and oversees irradiated food regulation across the UK.

    What you must do if you use or sell irradiated foods

    If you use or sell irradiated food, you must:

    • source it only from approved facilities
    • keep supplier records showing what was irradiated and where
    • label it clearly as 'irradiated' or 'treated with ionising radiation'

    If irradiated food is used as an ingredient, these words must appear next to the ingredient in the ingredients list. If irradiated food is not pre-packed, these words must appear on a display or notice above or beside the container.

    Regulators can detect whether foods have been irradiated and sample foods on the market to check that the rules are followed. They can also check that the products are correctly labelled.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Labelling and allergens guidance
    Also on this site
    Hygiene for food businesses
    Labelling food products
    Content category
    Food and drink

    Source URL

    /content/irradiated-foods

    Links

  • Reducing acrylamide in food processing

    How acrylamide forms in food, how it affects health, and practical steps to reduce levels of acrylamide in food products.

    Acrylamide is a chemical that can form when you cook carbohydrate-rich (starchy) foods at high temperatures (above 120°C). It is mainly found in:

    • potatoes, chips and crisps
    • cereals and similar products
    • bread, biscuits and other baked foods

    Acrylamide is also present in tobacco smoke and coffee (from roasting), and in low levels in some dried fruits like prunes or pears due to processing heat, but is not typically present in raw foods.

    How does acrylamide form

    Acrylamide is a natural by-product that forms during frying, baking, roasting, grilling and toasting of starchy food, usually at temperatures above 120°C. It is a product of the Maillard reaction where the amino acid asparagine reacts with reducing sugars during browning. This reaction produces the desirable flavour, crispness and colour in food, but can also generate acrylamide. Boiling and steaming do not usually lead to the formation of acrylamide.

    Acrylamide and potential health risks

    Laboratory tests show that acrylamide in the diet causes cancer in animals. Scientists agree that acrylamide in food has the potential to cause cancer in humans as well. The Food Standards Agency (FSA) recommends that the amount of acrylamide we all consume is reduced, as a precaution. See more information on the risks of acrylamide in foods.

    Managing acrylamide in food industry

    If you operate a food business, you must put in place practical steps to manage acrylamide as part of your food safety management system, and keep levels as low as possible. You are expected to:

    • understand acrylamide risks
    • apply relevant mitigation steps
    • monitor levels via sampling where needed
    • keep records

    Different requirements will apply depending on the nature and size of the business. Some common mitigation steps may involve:

    • choosing low-sugar raw materials, such as certain potato varieties
    • following guidance on cooking times and temperatures to avoid over-browning
    • reviewing recipes and processes to meet acrylamide rules
    • adding asparaginase enzyme to reduce acrylamide formation
    • training staff on temperature, time and colour controls

    There are currently no regulatory safe limits set for acrylamide in food, only mitigation measures and benchmark levels under Regulation (EU) 2017/2158 (for Northern Ireland) to guide performance. However, food contact materials rules limit acrylamide migration from plastic into food to 0.01 mg/kg (not detectable at that level). 

    Check the FSA enforcement guidelines, UK industry guides and the FoodDrinkEurope acrylamide toolkit for more details.

    Developed with
    Food Standards Agency
    Help
    Food Standards Agency Northern Ireland
    Actions
    Mitigating acrylamide levels in food
    Also on this site
    Hygiene for food businesses
    Starting and running a food business
    Find your local council in Northern Ireland
    Content category
    Food and drink

    Source URL

    /content/reducing-acrylamide-food-processing

    Links

  • Chemical residues in food: pesticides and veterinary medicines

    How residues of pesticides and veterinary medicines in food are controlled and what food businesses must do to ensure compliance.

    Chemical residues are traces of pesticides (used on crops) or veterinary medicines (used on food-producing animals) that can remain in food. They may be found in fruit, vegetables, cereals, meat, milk, eggs and other animal products.

    Food businesses are responsible for ensuring that the food they produce or import is compliant with current legislation, including rules on specified maximum residue levels.

    What are maximum residue levels (MRLs)

    MRLs are the maximum amounts of residue likely to remain in food when a product like a pesticide or veterinary medicine has been used correctly. They are set so that dietary intake remains within safe levels for consumers.

    MRLs are expressed as milligrams of residue per kilogram of food product. Before being approved for use, pesticides and veterinary medicines must be proven to be completely safe for human consumption at their MRLs - and usually safe at much higher levels. National monitoring programmes regularly sample foods to check that residues are within legal limits. If residues above the MRL are found, authorities can investigate and take enforcement action.

    Pesticide residue levels in food and feed

    Pesticides are used in agriculture, horticulture and domestic gardening to control pests, weeds and diseases. Small amounts of pesticides can remain in or on food as residues.

    In the UK, the Health and Safety Executive (HSE) authorises which pesticides can be used and how. The Food Standards Agency (FSA) works closely with HSE on pesticides and food safety.

    The Department for Environment, Food & Rural Affairs sets pesticide MRLs in Great Britain to make sure residues in food are not harmful to people.

    In Northern Ireland, European Union MRLs apply to food or feed produced in or imported into and marketed within NI - this excludes goods moved from GB under the Northern Ireland retail movement scheme. See guidance on pesticide MRLs in Northern Ireland.

    How to comply with pesticide MRLs

    If you grow, import, process or sell food, you must:

    • buy products from reputable suppliers who follow pesticide rules
    • keep invoices, specifications and certificates showing products meet MRLs
    • respond quickly to food alerts or residue findings affecting your supply chain
    • co-operate with any official sampling or investigations

    Information on EU pesticide law and procedures is also available on the European Commission website. You can search for EU MRLs in the EU pesticides database.

    Veterinary medicines residue levels in food and feed

    Veterinary medicines are used to treat and prevent disease in animals, including animals used for food. Traces of these medicines can remain in meat, milk, eggs and other animal products.

    In the UK, the Veterinary Medicines Directorate (VMD) assesses veterinary medicines before they are authorised. In Great Britain, VMD sets UK MRLs for veterinary medicines and ensures they are safe for consumers. In Northern Ireland, EU MRLs for veterinary medicines apply under EU law.

    The FSA assesses any food safety risks from residues in food, and enforcement in Northern Ireland is carried out by the relevant NI authorities, including the Department of Agriculture, Environment and Rural Affairs, under the veterinary medicines and food law frameworks.

    How to comply with veterinary medicines MRLs

    If you keep food‑producing animals, you must:

    • use only authorised veterinary medicines and follow dosage instructions
    • observe withdrawal periods before animals, milk or eggs enter the food chain
    • keep accurate records of all treatments and medicine use
    • co‑operate with any official residue testing and investigations

    If you buy animal products for processing or retail, you should:

    • purchase from reputable suppliers who follow veterinary medicine rules
    • keep supply chain documentation to show where animal products came from

    Residue monitoring programmes run nationally. If residues exceed MRLs, national agencies and enforcement bodies can investigate farms or supply chains to identify and resolve the issue.

    Actions
    European Food Safety Authority: Pesticides
    EU legislation on contaminants in food
    Also on this site
    Pesticides and biocides
    Hygiene for food businesses
    Content category
    Food and drink

    Source URL

    /content/chemical-residues-food-pesticides-and-veterinary-medicines

    Links

Subscribe to Food Standards Agency