Food law is made up of legislation, codes of practice and guidance that regulate all stages of the food chain. These controls apply whether food is produced domestically or imported, and are designed to ensure consistency and safety from farm to fork.

Food regulation covers:

• production
• processing
• packaging and labelling
• importing
• distribution
• retailing and catering

Understanding how these rules fit together helps businesses identify which requirements apply to their activities and where to seek further guidance.

The Food Standards Act 1999

The Food Standards Act gives the Food Standards Agency (FSA) its statutory functions and enforcement powers. The agency’s role is to protect public health and consumers' interests in relation to food. It also works to ensure that food regulation is applied consistently and proportionately, and that businesses are not burdened by excessive or unclear regulations.

General food law

The main general food legislation applying in Northern Ireland includes:

• the Food Safety (Northern Ireland) Order, which provides the framework for food legislation in Northern Ireland and creates offences in relation to safety, quality and labelling
• the General Food Law Regulation (EC), which creates general principles and requirements of food law
• the Food Hygiene Regulations (Northern Ireland)
• the EU Food Hygiene Regulations

There are also specific regulations covering:

• feed hygiene for businesses placing food materials into animal feed - Feed Hygiene Regulations
• food information for consumers, including allergen labelling - Food Information for Consumers  
• chemical safety, including contaminants, approved additives and food supplements  

Responsibilities for food businesses

Food law places clear responsibilities on food business operators, regardless of size or type of business. These duties are intended to ensure food is safe, accurately described and suitable for consumption at every stage of the food chain.

Under the Food Safety (Northern Ireland) Order, food businesses must make sure that:

• nothing is included in food, removed from food, or food is not treated in any way that would harm the health of people eating it
• food is of the nature, substance and quality that consumers would reasonably expect
• food is labelled, advertised and presented in a way that is not false or misleading

Under the General Food Law Regulation, food businesses must:

• ensure food is safe and not harmful to health or unfit to eat
• ensure labelling, advertising and presentation of food do not mislead consumers
• be able to identify suppliers and business customers, known as traceability
• withdraw unsafe food from the market and inform the authorities of this
• keep appropriate records

If unsafe food has reached customers, businesses must tell them why the food is being withdrawn and, if needed, recall it to protect health. This usually happens when other steps, like withdrawal from sale, are not enough.

Food hygiene legislation affects all food businesses. Core EU food hygiene regulations cover:

• hygiene of foodstuffs
• general hygiene requirements for food premises
• businesses products of animal origin
• products of animal origin intended for human consumption
• verification of compliance with feed, food, animal health and animal welfare law

Animal feed regulations

Food businesses placing food materials into the animal feed chain play an important role in protecting animal health and food safety further along the supply chain. These businesses must:

• register as a feed business operator (before operating)
• only supply feed materials to other registered feed business operators
• follow written procedures based on Hazard Analysis Critical Control Point (HACCP) principles for feed production

Registration covers activities like manufacturing, storing, transporting or selling feed materials. Written procedures should be proportionate to the size and nature of the business, but must clearly show how feed safety risks are controlled and how problems would be identified and addressed. Learn more about feed safety laws.

Responsibility for enforcing food law in the UK is shared between central and local government agencies. The main central enforcement bodies are:

• the Food Standards Agency (FSA) in England, Wales and Northern Ireland
• Food Standards Scotland in Scotland
• the Department for Environment, Food and Rural Affairs (Defra) and its agencies
• devolved agriculture and rural affairs departments, including the Department of Agriculture, Environment and Rural Affairs (DAERA) in Northern Ireland

Most food law is enforced by local councils. The FSA oversees local council enforcement to make sure food law is applied consistently across the food chain.

Food law enforcement in Northern Ireland

In Northern Ireland, local councils enforce food law for businesses like cafes, restaurants, takeaways, food manufacturers and food shops. They also enforce food law in certain businesses that produce products of animal origin, such as fisheries businesses.

DAERA Agri-food Inspection Branch enforces food law for:

• primary producers - (ie farmers and growers)
• milk and milk products for dairy producers
• egg production and egg packing establishments

DAERA's Veterinary Public Health Unit enforces meat inspection in approved meat establishments.

The Food Standards Agency (FSA) works with local council environmental health officers and the Department of Agriculture, Environment and Rural Affairs (DAERA) to ensure food and animal feed law is applied consistently across the food chain. This relationship is set out in the Framework Agreement.

The Framework Agreement

The Framework Agreement allows the FSA to monitor and guide local council enforcement of food law. It provides for:

• local council service plans
• agreed enforcement standards
• enhanced data monitoring
• audit arrangements to identify possible improvements

Local councils must follow the Food Law Code of Practice. In Northern Ireland, DAERA is responsible for enforcing Feed Law Enforcement guidance and official controls.

Powers of local enforcement officers

Local enforcement officers have wide powers to protect public health. These powers can be used to prevent risks from escalating and deal with serious breaches.

Local enforcement officers can:

• inspect any stage of food production, manufacturing, distribution and retail
• enter premises and seize and detain foods
• take food samples for testing to ensure compliance
• take action against businesses that do not comply with food law

Local authorities also investigate food complaints and can issue:

• warnings
• improvement notices
• remedial action notices
• prohibition notices

Most enforcement action begins with advice or improvement notices. Prosecution is generally reserved for serious breaches, repeated non-compliance or where there is a significant risk to public health. The courts can impose heavy penalties for not complying with food laws, including closing the business if conditions are particularly bad.

The Food Law Code of Practice for Northern Ireland sets out how local councils must enforce food law and how they should work with food business operators. Local councils must follow all relevant provisions of the code when carrying out enforcement activity. 

The code is regularly reviewed and updated to:

• reflect changes in legislation
• reduce unnecessary administrative burdens
• maintain standards of public health and consumer protection

Recent revisions of the code introduced a more risk-based approach, allowing councils to focus resources on food businesses that pose the greatest risk.

Food Law Practice Guidance

The Food Standards Agency (FSA) issues Food Law Practice Guidance to support enforcement officers. The guidance is not legally binding, but provides advice on:

• administrative matters
• enforcement tools such as prohibition and improvement notices
• inspection and monitoring activity
• establishments handling specific products, such as fresh meat or shellfish

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

Food premises registration

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

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

Register your food premises with your local council.

Hazard Analysis Critical Control Point (HACCP)

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

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

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

Food hygiene training and supervision

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

Microbiological criteria for foodstuffs

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

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

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

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

Whistleblowing allows workers to report wrongdoing in the public interest. The Public Interest Disclosure Act protects workers from unfair treatment or victimisation by their employer if they make a 'qualifying disclosure'.

Qualifying disclosures for whistleblowing

A disclosure is protected if it relates to:

• a criminal offence
• a breach of a legal obligation
• a miscarriage of justice
• a danger to the health and safety of any individual
• damage to the environment
• a deliberate attempt to cover up any one of the above

The worker must reasonably believe that this wrongdoing is happening now, happened before, or is likely to happen in the future. Read more on qualifying disclosures for whistleblowing. 

Qualifying disclosures to the Food Standards Agency (FSA)

Disclosures to the FSA are protected where the worker:

• makes the report in good faith
• reasonably believes the food issue affects public health or consumer issues
• considers the information/allegation substantially true

The FSA will make every effort to protect the whistleblower’s identity and make sure they don't face any retaliation for raising a valid food safety concern.

Making a disclosure

If you work in the food industry and you want to make a disclosure about food safety, you can:

• call the Food Crime Confidential hotline on Tel 0800 028 11 80
• report a food crime online
• contact the FSA Food Fraud Liaison Officer on Tel 028 9041 7700

The FSA's policy on whistleblowing explains how you will be protected from detrimental treatment or victimisation by your employer under the Public Interest Disclosures Act.

Other ways to make a disclosure

The whistleblowing charity Protect provides free confidential advice to workers who have concerns about wrongdoing in the workplace.

Food crime is serious fraud that affects the safety or the authenticity of food, drink or animal feed. It ranges from individual acts of dishonesty to organised illegal activity by criminal networks. It can harm consumers, legitimate food businesses and the wider food industry. 

Types of food crimes

The main types of food crime include:

• theft - dishonestly obtaining food, drink or feed products to profit from their use or sale
• unlawful processing - slaughtering or preparing meat and related products in unapproved premises or using unauthorised techniques
• waste diversion - illegally diverting food, drink or feed meant for disposal, back into the supply chain
• adulteration - including a foreign substance which is not on the product's label to lower costs or fake a higher quality
• substitution - replacing a food or ingredient with another substance that is similar but inferior
• misrepresentation - marketing or labelling a product to wrongly portray its quality, safety, origin or freshness
• document fraud - making, using and possessing false documents with the intent to sell or market a fraudulent or substandard product

Preventing food crime

Preventing food crime protects your customers, reputation and profits. Criminals target food businesses to adulterate products, fake labels or sell unsafe imports, which can lead to recalls, fines or closures.

Take these steps to help prevent food crime:

• assess your supply risks
• check your suppliers' paperwork, traceability records and premises
• watch high-risk items like meat, fish and dairy
• train staff to spot issues such as adulteration, false labelling and tampering
• report suspicions to relevant agencies

These measures can also help you demonstrate due diligence if issues arise.

The Food Standard Agency's National Food Crime Unit (NFCU) works to prevent, detect and investigate food crime across the UK. They work with food businesses to make operations hostile to criminals, helping them to identify risks and put safeguards in place. You can use their free self-assessment tool to check your vulnerability and build resilience to food crime.

Reporting food crime

You can report food crime by calling NFCU's Food Crime Confidential on Tel 0800 028 11 80. Alternatively, you can report a food crime online.

In Northern Ireland, you can report to the FSA by emailing fsa.incidentsni@food.gov.uk or calling Tel 028 9041 7700 and asking to speak with the Food Fraud Liaison Officer.

Where there is no deliberate dishonesty or intention to deceive, you should report food safety concerns to the relevant local council instead.

Food law is made up of legislation, codes of practice and guidance that regulate all stages of the food chain. These controls apply whether food is produced domestically or imported, and are designed to ensure consistency and safety from farm to fork.

Food regulation covers:

• production
• processing
• packaging and labelling
• importing
• distribution
• retailing and catering

Understanding how these rules fit together helps businesses identify which requirements apply to their activities and where to seek further guidance.

The Food Standards Act 1999

The Food Standards Act gives the Food Standards Agency (FSA) its statutory functions and enforcement powers. The agency’s role is to protect public health and consumers' interests in relation to food. It also works to ensure that food regulation is applied consistently and proportionately, and that businesses are not burdened by excessive or unclear regulations.

General food law

The main general food legislation applying in Northern Ireland includes:

• the Food Safety (Northern Ireland) Order, which provides the framework for food legislation in Northern Ireland and creates offences in relation to safety, quality and labelling
• the General Food Law Regulation (EC), which creates general principles and requirements of food law
• the Food Hygiene Regulations (Northern Ireland)
• the EU Food Hygiene Regulations

There are also specific regulations covering:

• feed hygiene for businesses placing food materials into animal feed - Feed Hygiene Regulations
• food information for consumers, including allergen labelling - Food Information for Consumers  
• chemical safety, including contaminants, approved additives and food supplements  

Responsibilities for food businesses

Food law places clear responsibilities on food business operators, regardless of size or type of business. These duties are intended to ensure food is safe, accurately described and suitable for consumption at every stage of the food chain.

Under the Food Safety (Northern Ireland) Order, food businesses must make sure that:

• nothing is included in food, removed from food, or food is not treated in any way that would harm the health of people eating it
• food is of the nature, substance and quality that consumers would reasonably expect
• food is labelled, advertised and presented in a way that is not false or misleading

Under the General Food Law Regulation, food businesses must:

• ensure food is safe and not harmful to health or unfit to eat
• ensure labelling, advertising and presentation of food do not mislead consumers
• be able to identify suppliers and business customers, known as traceability
• withdraw unsafe food from the market and inform the authorities of this
• keep appropriate records

If unsafe food has reached customers, businesses must tell them why the food is being withdrawn and, if needed, recall it to protect health. This usually happens when other steps, like withdrawal from sale, are not enough.

Food hygiene legislation affects all food businesses. Core EU food hygiene regulations cover:

• hygiene of foodstuffs
• general hygiene requirements for food premises
• businesses products of animal origin
• products of animal origin intended for human consumption
• verification of compliance with feed, food, animal health and animal welfare law

Animal feed regulations

Food businesses placing food materials into the animal feed chain play an important role in protecting animal health and food safety further along the supply chain. These businesses must:

• register as a feed business operator (before operating)
• only supply feed materials to other registered feed business operators
• follow written procedures based on Hazard Analysis Critical Control Point (HACCP) principles for feed production

Registration covers activities like manufacturing, storing, transporting or selling feed materials. Written procedures should be proportionate to the size and nature of the business, but must clearly show how feed safety risks are controlled and how problems would be identified and addressed. Learn more about feed safety laws.

Responsibility for enforcing food law in the UK is shared between central and local government agencies. The main central enforcement bodies are:

• the Food Standards Agency (FSA) in England, Wales and Northern Ireland
• Food Standards Scotland in Scotland
• the Department for Environment, Food and Rural Affairs (Defra) and its agencies
• devolved agriculture and rural affairs departments, including the Department of Agriculture, Environment and Rural Affairs (DAERA) in Northern Ireland

Most food law is enforced by local councils. The FSA oversees local council enforcement to make sure food law is applied consistently across the food chain.

Food law enforcement in Northern Ireland

In Northern Ireland, local councils enforce food law for businesses like cafes, restaurants, takeaways, food manufacturers and food shops. They also enforce food law in certain businesses that produce products of animal origin, such as fisheries businesses.

DAERA Agri-food Inspection Branch enforces food law for:

• primary producers - (ie farmers and growers)
• milk and milk products for dairy producers
• egg production and egg packing establishments

DAERA's Veterinary Public Health Unit enforces meat inspection in approved meat establishments.

The Food Standards Agency (FSA) works with local council environmental health officers and the Department of Agriculture, Environment and Rural Affairs (DAERA) to ensure food and animal feed law is applied consistently across the food chain. This relationship is set out in the Framework Agreement.

The Framework Agreement

The Framework Agreement allows the FSA to monitor and guide local council enforcement of food law. It provides for:

• local council service plans
• agreed enforcement standards
• enhanced data monitoring
• audit arrangements to identify possible improvements

Local councils must follow the Food Law Code of Practice. In Northern Ireland, DAERA is responsible for enforcing Feed Law Enforcement guidance and official controls.

Powers of local enforcement officers

Local enforcement officers have wide powers to protect public health. These powers can be used to prevent risks from escalating and deal with serious breaches.

Local enforcement officers can:

• inspect any stage of food production, manufacturing, distribution and retail
• enter premises and seize and detain foods
• take food samples for testing to ensure compliance
• take action against businesses that do not comply with food law

Local authorities also investigate food complaints and can issue:

• warnings
• improvement notices
• remedial action notices
• prohibition notices

Most enforcement action begins with advice or improvement notices. Prosecution is generally reserved for serious breaches, repeated non-compliance or where there is a significant risk to public health. The courts can impose heavy penalties for not complying with food laws, including closing the business if conditions are particularly bad.

The Food Law Code of Practice for Northern Ireland sets out how local councils must enforce food law and how they should work with food business operators. Local councils must follow all relevant provisions of the code when carrying out enforcement activity. 

The code is regularly reviewed and updated to:

• reflect changes in legislation
• reduce unnecessary administrative burdens
• maintain standards of public health and consumer protection

Recent revisions of the code introduced a more risk-based approach, allowing councils to focus resources on food businesses that pose the greatest risk.

Food Law Practice Guidance

The Food Standards Agency (FSA) issues Food Law Practice Guidance to support enforcement officers. The guidance is not legally binding, but provides advice on:

• administrative matters
• enforcement tools such as prohibition and improvement notices
• inspection and monitoring activity
• establishments handling specific products, such as fresh meat or shellfish

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

Food premises registration

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

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

Register your food premises with your local council.

Hazard Analysis Critical Control Point (HACCP)

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

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

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

Food hygiene training and supervision

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

Microbiological criteria for foodstuffs

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

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

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

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

Whistleblowing allows workers to report wrongdoing in the public interest. The Public Interest Disclosure Act protects workers from unfair treatment or victimisation by their employer if they make a 'qualifying disclosure'.

Qualifying disclosures for whistleblowing

A disclosure is protected if it relates to:

• a criminal offence
• a breach of a legal obligation
• a miscarriage of justice
• a danger to the health and safety of any individual
• damage to the environment
• a deliberate attempt to cover up any one of the above

The worker must reasonably believe that this wrongdoing is happening now, happened before, or is likely to happen in the future. Read more on qualifying disclosures for whistleblowing. 

Qualifying disclosures to the Food Standards Agency (FSA)

Disclosures to the FSA are protected where the worker:

• makes the report in good faith
• reasonably believes the food issue affects public health or consumer issues
• considers the information/allegation substantially true

The FSA will make every effort to protect the whistleblower’s identity and make sure they don't face any retaliation for raising a valid food safety concern.

Making a disclosure

If you work in the food industry and you want to make a disclosure about food safety, you can:

• call the Food Crime Confidential hotline on Tel 0800 028 11 80
• report a food crime online
• contact the FSA Food Fraud Liaison Officer on Tel 028 9041 7700

The FSA's policy on whistleblowing explains how you will be protected from detrimental treatment or victimisation by your employer under the Public Interest Disclosures Act.

Other ways to make a disclosure

The whistleblowing charity Protect provides free confidential advice to workers who have concerns about wrongdoing in the workplace.

Food crime is serious fraud that affects the safety or the authenticity of food, drink or animal feed. It ranges from individual acts of dishonesty to organised illegal activity by criminal networks. It can harm consumers, legitimate food businesses and the wider food industry. 

Types of food crimes

The main types of food crime include:

• theft - dishonestly obtaining food, drink or feed products to profit from their use or sale
• unlawful processing - slaughtering or preparing meat and related products in unapproved premises or using unauthorised techniques
• waste diversion - illegally diverting food, drink or feed meant for disposal, back into the supply chain
• adulteration - including a foreign substance which is not on the product's label to lower costs or fake a higher quality
• substitution - replacing a food or ingredient with another substance that is similar but inferior
• misrepresentation - marketing or labelling a product to wrongly portray its quality, safety, origin or freshness
• document fraud - making, using and possessing false documents with the intent to sell or market a fraudulent or substandard product

Preventing food crime

Preventing food crime protects your customers, reputation and profits. Criminals target food businesses to adulterate products, fake labels or sell unsafe imports, which can lead to recalls, fines or closures.

Take these steps to help prevent food crime:

• assess your supply risks
• check your suppliers' paperwork, traceability records and premises
• watch high-risk items like meat, fish and dairy
• train staff to spot issues such as adulteration, false labelling and tampering
• report suspicions to relevant agencies

These measures can also help you demonstrate due diligence if issues arise.

The Food Standard Agency's National Food Crime Unit (NFCU) works to prevent, detect and investigate food crime across the UK. They work with food businesses to make operations hostile to criminals, helping them to identify risks and put safeguards in place. You can use their free self-assessment tool to check your vulnerability and build resilience to food crime.

Reporting food crime

You can report food crime by calling NFCU's Food Crime Confidential on Tel 0800 028 11 80. Alternatively, you can report a food crime online.

In Northern Ireland, you can report to the FSA by emailing fsa.incidentsni@food.gov.uk or calling Tel 028 9041 7700 and asking to speak with the Food Fraud Liaison Officer.

Where there is no deliberate dishonesty or intention to deceive, you should report food safety concerns to the relevant local council instead.

Food law is made up of legislation, codes of practice and guidance that regulate all stages of the food chain. These controls apply whether food is produced domestically or imported, and are designed to ensure consistency and safety from farm to fork.

Food regulation covers:

• production
• processing
• packaging and labelling
• importing
• distribution
• retailing and catering

Understanding how these rules fit together helps businesses identify which requirements apply to their activities and where to seek further guidance.

The Food Standards Act 1999

The Food Standards Act gives the Food Standards Agency (FSA) its statutory functions and enforcement powers. The agency’s role is to protect public health and consumers' interests in relation to food. It also works to ensure that food regulation is applied consistently and proportionately, and that businesses are not burdened by excessive or unclear regulations.

General food law

The main general food legislation applying in Northern Ireland includes:

• the Food Safety (Northern Ireland) Order, which provides the framework for food legislation in Northern Ireland and creates offences in relation to safety, quality and labelling
• the General Food Law Regulation (EC), which creates general principles and requirements of food law
• the Food Hygiene Regulations (Northern Ireland)
• the EU Food Hygiene Regulations

There are also specific regulations covering:

• feed hygiene for businesses placing food materials into animal feed - Feed Hygiene Regulations
• food information for consumers, including allergen labelling - Food Information for Consumers  
• chemical safety, including contaminants, approved additives and food supplements  

Responsibilities for food businesses

Food law places clear responsibilities on food business operators, regardless of size or type of business. These duties are intended to ensure food is safe, accurately described and suitable for consumption at every stage of the food chain.

Under the Food Safety (Northern Ireland) Order, food businesses must make sure that:

• nothing is included in food, removed from food, or food is not treated in any way that would harm the health of people eating it
• food is of the nature, substance and quality that consumers would reasonably expect
• food is labelled, advertised and presented in a way that is not false or misleading

Under the General Food Law Regulation, food businesses must:

• ensure food is safe and not harmful to health or unfit to eat
• ensure labelling, advertising and presentation of food do not mislead consumers
• be able to identify suppliers and business customers, known as traceability
• withdraw unsafe food from the market and inform the authorities of this
• keep appropriate records

If unsafe food has reached customers, businesses must tell them why the food is being withdrawn and, if needed, recall it to protect health. This usually happens when other steps, like withdrawal from sale, are not enough.

Food hygiene legislation affects all food businesses. Core EU food hygiene regulations cover:

• hygiene of foodstuffs
• general hygiene requirements for food premises
• businesses products of animal origin
• products of animal origin intended for human consumption
• verification of compliance with feed, food, animal health and animal welfare law

Animal feed regulations

Food businesses placing food materials into the animal feed chain play an important role in protecting animal health and food safety further along the supply chain. These businesses must:

• register as a feed business operator (before operating)
• only supply feed materials to other registered feed business operators
• follow written procedures based on Hazard Analysis Critical Control Point (HACCP) principles for feed production

Registration covers activities like manufacturing, storing, transporting or selling feed materials. Written procedures should be proportionate to the size and nature of the business, but must clearly show how feed safety risks are controlled and how problems would be identified and addressed. Learn more about feed safety laws.

Responsibility for enforcing food law in the UK is shared between central and local government agencies. The main central enforcement bodies are:

• the Food Standards Agency (FSA) in England, Wales and Northern Ireland
• Food Standards Scotland in Scotland
• the Department for Environment, Food and Rural Affairs (Defra) and its agencies
• devolved agriculture and rural affairs departments, including the Department of Agriculture, Environment and Rural Affairs (DAERA) in Northern Ireland

Most food law is enforced by local councils. The FSA oversees local council enforcement to make sure food law is applied consistently across the food chain.

Food law enforcement in Northern Ireland

In Northern Ireland, local councils enforce food law for businesses like cafes, restaurants, takeaways, food manufacturers and food shops. They also enforce food law in certain businesses that produce products of animal origin, such as fisheries businesses.

DAERA Agri-food Inspection Branch enforces food law for:

• primary producers - (ie farmers and growers)
• milk and milk products for dairy producers
• egg production and egg packing establishments

DAERA's Veterinary Public Health Unit enforces meat inspection in approved meat establishments.

The Food Standards Agency (FSA) works with local council environmental health officers and the Department of Agriculture, Environment and Rural Affairs (DAERA) to ensure food and animal feed law is applied consistently across the food chain. This relationship is set out in the Framework Agreement.

The Framework Agreement

The Framework Agreement allows the FSA to monitor and guide local council enforcement of food law. It provides for:

• local council service plans
• agreed enforcement standards
• enhanced data monitoring
• audit arrangements to identify possible improvements

Local councils must follow the Food Law Code of Practice. In Northern Ireland, DAERA is responsible for enforcing Feed Law Enforcement guidance and official controls.

Powers of local enforcement officers

Local enforcement officers have wide powers to protect public health. These powers can be used to prevent risks from escalating and deal with serious breaches.

Local enforcement officers can:

• inspect any stage of food production, manufacturing, distribution and retail
• enter premises and seize and detain foods
• take food samples for testing to ensure compliance
• take action against businesses that do not comply with food law

Local authorities also investigate food complaints and can issue:

• warnings
• improvement notices
• remedial action notices
• prohibition notices

Most enforcement action begins with advice or improvement notices. Prosecution is generally reserved for serious breaches, repeated non-compliance or where there is a significant risk to public health. The courts can impose heavy penalties for not complying with food laws, including closing the business if conditions are particularly bad.

The Food Law Code of Practice for Northern Ireland sets out how local councils must enforce food law and how they should work with food business operators. Local councils must follow all relevant provisions of the code when carrying out enforcement activity. 

The code is regularly reviewed and updated to:

• reflect changes in legislation
• reduce unnecessary administrative burdens
• maintain standards of public health and consumer protection

Recent revisions of the code introduced a more risk-based approach, allowing councils to focus resources on food businesses that pose the greatest risk.

Food Law Practice Guidance

The Food Standards Agency (FSA) issues Food Law Practice Guidance to support enforcement officers. The guidance is not legally binding, but provides advice on:

• administrative matters
• enforcement tools such as prohibition and improvement notices
• inspection and monitoring activity
• establishments handling specific products, such as fresh meat or shellfish

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

Food premises registration

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

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

Register your food premises with your local council.

Hazard Analysis Critical Control Point (HACCP)

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

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

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

Food hygiene training and supervision

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

Microbiological criteria for foodstuffs

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

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

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

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

Whistleblowing allows workers to report wrongdoing in the public interest. The Public Interest Disclosure Act protects workers from unfair treatment or victimisation by their employer if they make a 'qualifying disclosure'.

Qualifying disclosures for whistleblowing

A disclosure is protected if it relates to:

• a criminal offence
• a breach of a legal obligation
• a miscarriage of justice
• a danger to the health and safety of any individual
• damage to the environment
• a deliberate attempt to cover up any one of the above

The worker must reasonably believe that this wrongdoing is happening now, happened before, or is likely to happen in the future. Read more on qualifying disclosures for whistleblowing. 

Qualifying disclosures to the Food Standards Agency (FSA)

Disclosures to the FSA are protected where the worker:

• makes the report in good faith
• reasonably believes the food issue affects public health or consumer issues
• considers the information/allegation substantially true

The FSA will make every effort to protect the whistleblower’s identity and make sure they don't face any retaliation for raising a valid food safety concern.

Making a disclosure

If you work in the food industry and you want to make a disclosure about food safety, you can:

• call the Food Crime Confidential hotline on Tel 0800 028 11 80
• report a food crime online
• contact the FSA Food Fraud Liaison Officer on Tel 028 9041 7700

The FSA's policy on whistleblowing explains how you will be protected from detrimental treatment or victimisation by your employer under the Public Interest Disclosures Act.

Other ways to make a disclosure

The whistleblowing charity Protect provides free confidential advice to workers who have concerns about wrongdoing in the workplace.

Food crime is serious fraud that affects the safety or the authenticity of food, drink or animal feed. It ranges from individual acts of dishonesty to organised illegal activity by criminal networks. It can harm consumers, legitimate food businesses and the wider food industry. 

Types of food crimes

The main types of food crime include:

• theft - dishonestly obtaining food, drink or feed products to profit from their use or sale
• unlawful processing - slaughtering or preparing meat and related products in unapproved premises or using unauthorised techniques
• waste diversion - illegally diverting food, drink or feed meant for disposal, back into the supply chain
• adulteration - including a foreign substance which is not on the product's label to lower costs or fake a higher quality
• substitution - replacing a food or ingredient with another substance that is similar but inferior
• misrepresentation - marketing or labelling a product to wrongly portray its quality, safety, origin or freshness
• document fraud - making, using and possessing false documents with the intent to sell or market a fraudulent or substandard product

Preventing food crime

Preventing food crime protects your customers, reputation and profits. Criminals target food businesses to adulterate products, fake labels or sell unsafe imports, which can lead to recalls, fines or closures.

Take these steps to help prevent food crime:

• assess your supply risks
• check your suppliers' paperwork, traceability records and premises
• watch high-risk items like meat, fish and dairy
• train staff to spot issues such as adulteration, false labelling and tampering
• report suspicions to relevant agencies

These measures can also help you demonstrate due diligence if issues arise.

The Food Standard Agency's National Food Crime Unit (NFCU) works to prevent, detect and investigate food crime across the UK. They work with food businesses to make operations hostile to criminals, helping them to identify risks and put safeguards in place. You can use their free self-assessment tool to check your vulnerability and build resilience to food crime.

Reporting food crime

You can report food crime by calling NFCU's Food Crime Confidential on Tel 0800 028 11 80. Alternatively, you can report a food crime online.

In Northern Ireland, you can report to the FSA by emailing fsa.incidentsni@food.gov.uk or calling Tel 028 9041 7700 and asking to speak with the Food Fraud Liaison Officer.

Where there is no deliberate dishonesty or intention to deceive, you should report food safety concerns to the relevant local council instead.

Food law is made up of legislation, codes of practice and guidance that regulate all stages of the food chain. These controls apply whether food is produced domestically or imported, and are designed to ensure consistency and safety from farm to fork.

Food regulation covers:

• production
• processing
• packaging and labelling
• importing
• distribution
• retailing and catering

Understanding how these rules fit together helps businesses identify which requirements apply to their activities and where to seek further guidance.

The Food Standards Act 1999

The Food Standards Act gives the Food Standards Agency (FSA) its statutory functions and enforcement powers. The agency’s role is to protect public health and consumers' interests in relation to food. It also works to ensure that food regulation is applied consistently and proportionately, and that businesses are not burdened by excessive or unclear regulations.

General food law

The main general food legislation applying in Northern Ireland includes:

• the Food Safety (Northern Ireland) Order, which provides the framework for food legislation in Northern Ireland and creates offences in relation to safety, quality and labelling
• the General Food Law Regulation (EC), which creates general principles and requirements of food law
• the Food Hygiene Regulations (Northern Ireland)
• the EU Food Hygiene Regulations

There are also specific regulations covering:

• feed hygiene for businesses placing food materials into animal feed - Feed Hygiene Regulations
• food information for consumers, including allergen labelling - Food Information for Consumers  
• chemical safety, including contaminants, approved additives and food supplements  

Responsibilities for food businesses

Food law places clear responsibilities on food business operators, regardless of size or type of business. These duties are intended to ensure food is safe, accurately described and suitable for consumption at every stage of the food chain.

Under the Food Safety (Northern Ireland) Order, food businesses must make sure that:

• nothing is included in food, removed from food, or food is not treated in any way that would harm the health of people eating it
• food is of the nature, substance and quality that consumers would reasonably expect
• food is labelled, advertised and presented in a way that is not false or misleading

Under the General Food Law Regulation, food businesses must:

• ensure food is safe and not harmful to health or unfit to eat
• ensure labelling, advertising and presentation of food do not mislead consumers
• be able to identify suppliers and business customers, known as traceability
• withdraw unsafe food from the market and inform the authorities of this
• keep appropriate records

If unsafe food has reached customers, businesses must tell them why the food is being withdrawn and, if needed, recall it to protect health. This usually happens when other steps, like withdrawal from sale, are not enough.

Food hygiene legislation affects all food businesses. Core EU food hygiene regulations cover:

• hygiene of foodstuffs
• general hygiene requirements for food premises
• businesses products of animal origin
• products of animal origin intended for human consumption
• verification of compliance with feed, food, animal health and animal welfare law

Animal feed regulations

Food businesses placing food materials into the animal feed chain play an important role in protecting animal health and food safety further along the supply chain. These businesses must:

• register as a feed business operator (before operating)
• only supply feed materials to other registered feed business operators
• follow written procedures based on Hazard Analysis Critical Control Point (HACCP) principles for feed production

Registration covers activities like manufacturing, storing, transporting or selling feed materials. Written procedures should be proportionate to the size and nature of the business, but must clearly show how feed safety risks are controlled and how problems would be identified and addressed. Learn more about feed safety laws.

Responsibility for enforcing food law in the UK is shared between central and local government agencies. The main central enforcement bodies are:

• the Food Standards Agency (FSA) in England, Wales and Northern Ireland
• Food Standards Scotland in Scotland
• the Department for Environment, Food and Rural Affairs (Defra) and its agencies
• devolved agriculture and rural affairs departments, including the Department of Agriculture, Environment and Rural Affairs (DAERA) in Northern Ireland

Most food law is enforced by local councils. The FSA oversees local council enforcement to make sure food law is applied consistently across the food chain.

Food law enforcement in Northern Ireland

In Northern Ireland, local councils enforce food law for businesses like cafes, restaurants, takeaways, food manufacturers and food shops. They also enforce food law in certain businesses that produce products of animal origin, such as fisheries businesses.

DAERA Agri-food Inspection Branch enforces food law for:

• primary producers - (ie farmers and growers)
• milk and milk products for dairy producers
• egg production and egg packing establishments

DAERA's Veterinary Public Health Unit enforces meat inspection in approved meat establishments.

The Food Standards Agency (FSA) works with local council environmental health officers and the Department of Agriculture, Environment and Rural Affairs (DAERA) to ensure food and animal feed law is applied consistently across the food chain. This relationship is set out in the Framework Agreement.

The Framework Agreement

The Framework Agreement allows the FSA to monitor and guide local council enforcement of food law. It provides for:

• local council service plans
• agreed enforcement standards
• enhanced data monitoring
• audit arrangements to identify possible improvements

Local councils must follow the Food Law Code of Practice. In Northern Ireland, DAERA is responsible for enforcing Feed Law Enforcement guidance and official controls.

Powers of local enforcement officers

Local enforcement officers have wide powers to protect public health. These powers can be used to prevent risks from escalating and deal with serious breaches.

Local enforcement officers can:

• inspect any stage of food production, manufacturing, distribution and retail
• enter premises and seize and detain foods
• take food samples for testing to ensure compliance
• take action against businesses that do not comply with food law

Local authorities also investigate food complaints and can issue:

• warnings
• improvement notices
• remedial action notices
• prohibition notices

Most enforcement action begins with advice or improvement notices. Prosecution is generally reserved for serious breaches, repeated non-compliance or where there is a significant risk to public health. The courts can impose heavy penalties for not complying with food laws, including closing the business if conditions are particularly bad.

The Food Law Code of Practice for Northern Ireland sets out how local councils must enforce food law and how they should work with food business operators. Local councils must follow all relevant provisions of the code when carrying out enforcement activity. 

The code is regularly reviewed and updated to:

• reflect changes in legislation
• reduce unnecessary administrative burdens
• maintain standards of public health and consumer protection

Recent revisions of the code introduced a more risk-based approach, allowing councils to focus resources on food businesses that pose the greatest risk.

Food Law Practice Guidance

The Food Standards Agency (FSA) issues Food Law Practice Guidance to support enforcement officers. The guidance is not legally binding, but provides advice on:

• administrative matters
• enforcement tools such as prohibition and improvement notices
• inspection and monitoring activity
• establishments handling specific products, such as fresh meat or shellfish

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

Food premises registration

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

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

Register your food premises with your local council.

Hazard Analysis Critical Control Point (HACCP)

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

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

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

Food hygiene training and supervision

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

Microbiological criteria for foodstuffs

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

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

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

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

Whistleblowing allows workers to report wrongdoing in the public interest. The Public Interest Disclosure Act protects workers from unfair treatment or victimisation by their employer if they make a 'qualifying disclosure'.

Qualifying disclosures for whistleblowing

A disclosure is protected if it relates to:

• a criminal offence
• a breach of a legal obligation
• a miscarriage of justice
• a danger to the health and safety of any individual
• damage to the environment
• a deliberate attempt to cover up any one of the above

The worker must reasonably believe that this wrongdoing is happening now, happened before, or is likely to happen in the future. Read more on qualifying disclosures for whistleblowing. 

Qualifying disclosures to the Food Standards Agency (FSA)

Disclosures to the FSA are protected where the worker:

• makes the report in good faith
• reasonably believes the food issue affects public health or consumer issues
• considers the information/allegation substantially true

The FSA will make every effort to protect the whistleblower’s identity and make sure they don't face any retaliation for raising a valid food safety concern.

Making a disclosure

If you work in the food industry and you want to make a disclosure about food safety, you can:

• call the Food Crime Confidential hotline on Tel 0800 028 11 80
• report a food crime online
• contact the FSA Food Fraud Liaison Officer on Tel 028 9041 7700

The FSA's policy on whistleblowing explains how you will be protected from detrimental treatment or victimisation by your employer under the Public Interest Disclosures Act.

Other ways to make a disclosure

The whistleblowing charity Protect provides free confidential advice to workers who have concerns about wrongdoing in the workplace.

Food crime is serious fraud that affects the safety or the authenticity of food, drink or animal feed. It ranges from individual acts of dishonesty to organised illegal activity by criminal networks. It can harm consumers, legitimate food businesses and the wider food industry. 

Types of food crimes

The main types of food crime include:

• theft - dishonestly obtaining food, drink or feed products to profit from their use or sale
• unlawful processing - slaughtering or preparing meat and related products in unapproved premises or using unauthorised techniques
• waste diversion - illegally diverting food, drink or feed meant for disposal, back into the supply chain
• adulteration - including a foreign substance which is not on the product's label to lower costs or fake a higher quality
• substitution - replacing a food or ingredient with another substance that is similar but inferior
• misrepresentation - marketing or labelling a product to wrongly portray its quality, safety, origin or freshness
• document fraud - making, using and possessing false documents with the intent to sell or market a fraudulent or substandard product

Preventing food crime

Preventing food crime protects your customers, reputation and profits. Criminals target food businesses to adulterate products, fake labels or sell unsafe imports, which can lead to recalls, fines or closures.

Take these steps to help prevent food crime:

• assess your supply risks
• check your suppliers' paperwork, traceability records and premises
• watch high-risk items like meat, fish and dairy
• train staff to spot issues such as adulteration, false labelling and tampering
• report suspicions to relevant agencies

These measures can also help you demonstrate due diligence if issues arise.

The Food Standard Agency's National Food Crime Unit (NFCU) works to prevent, detect and investigate food crime across the UK. They work with food businesses to make operations hostile to criminals, helping them to identify risks and put safeguards in place. You can use their free self-assessment tool to check your vulnerability and build resilience to food crime.

Reporting food crime

You can report food crime by calling NFCU's Food Crime Confidential on Tel 0800 028 11 80. Alternatively, you can report a food crime online.

In Northern Ireland, you can report to the FSA by emailing fsa.incidentsni@food.gov.uk or calling Tel 028 9041 7700 and asking to speak with the Food Fraud Liaison Officer.

Where there is no deliberate dishonesty or intention to deceive, you should report food safety concerns to the relevant local council instead.

Food law is made up of legislation, codes of practice and guidance that regulate all stages of the food chain. These controls apply whether food is produced domestically or imported, and are designed to ensure consistency and safety from farm to fork.

Food regulation covers:

• production
• processing
• packaging and labelling
• importing
• distribution
• retailing and catering

Understanding how these rules fit together helps businesses identify which requirements apply to their activities and where to seek further guidance.

The Food Standards Act 1999

The Food Standards Act gives the Food Standards Agency (FSA) its statutory functions and enforcement powers. The agency’s role is to protect public health and consumers' interests in relation to food. It also works to ensure that food regulation is applied consistently and proportionately, and that businesses are not burdened by excessive or unclear regulations.

General food law

The main general food legislation applying in Northern Ireland includes:

• the Food Safety (Northern Ireland) Order, which provides the framework for food legislation in Northern Ireland and creates offences in relation to safety, quality and labelling
• the General Food Law Regulation (EC), which creates general principles and requirements of food law
• the Food Hygiene Regulations (Northern Ireland)
• the EU Food Hygiene Regulations

There are also specific regulations covering:

• feed hygiene for businesses placing food materials into animal feed - Feed Hygiene Regulations
• food information for consumers, including allergen labelling - Food Information for Consumers  
• chemical safety, including contaminants, approved additives and food supplements  

Responsibilities for food businesses

Food law places clear responsibilities on food business operators, regardless of size or type of business. These duties are intended to ensure food is safe, accurately described and suitable for consumption at every stage of the food chain.

Under the Food Safety (Northern Ireland) Order, food businesses must make sure that:

• nothing is included in food, removed from food, or food is not treated in any way that would harm the health of people eating it
• food is of the nature, substance and quality that consumers would reasonably expect
• food is labelled, advertised and presented in a way that is not false or misleading

Under the General Food Law Regulation, food businesses must:

• ensure food is safe and not harmful to health or unfit to eat
• ensure labelling, advertising and presentation of food do not mislead consumers
• be able to identify suppliers and business customers, known as traceability
• withdraw unsafe food from the market and inform the authorities of this
• keep appropriate records

If unsafe food has reached customers, businesses must tell them why the food is being withdrawn and, if needed, recall it to protect health. This usually happens when other steps, like withdrawal from sale, are not enough.

Food hygiene legislation affects all food businesses. Core EU food hygiene regulations cover:

• hygiene of foodstuffs
• general hygiene requirements for food premises
• businesses products of animal origin
• products of animal origin intended for human consumption
• verification of compliance with feed, food, animal health and animal welfare law

Animal feed regulations

Food businesses placing food materials into the animal feed chain play an important role in protecting animal health and food safety further along the supply chain. These businesses must:

• register as a feed business operator (before operating)
• only supply feed materials to other registered feed business operators
• follow written procedures based on Hazard Analysis Critical Control Point (HACCP) principles for feed production

Registration covers activities like manufacturing, storing, transporting or selling feed materials. Written procedures should be proportionate to the size and nature of the business, but must clearly show how feed safety risks are controlled and how problems would be identified and addressed. Learn more about feed safety laws.

Responsibility for enforcing food law in the UK is shared between central and local government agencies. The main central enforcement bodies are:

• the Food Standards Agency (FSA) in England, Wales and Northern Ireland
• Food Standards Scotland in Scotland
• the Department for Environment, Food and Rural Affairs (Defra) and its agencies
• devolved agriculture and rural affairs departments, including the Department of Agriculture, Environment and Rural Affairs (DAERA) in Northern Ireland

Most food law is enforced by local councils. The FSA oversees local council enforcement to make sure food law is applied consistently across the food chain.

Food law enforcement in Northern Ireland

In Northern Ireland, local councils enforce food law for businesses like cafes, restaurants, takeaways, food manufacturers and food shops. They also enforce food law in certain businesses that produce products of animal origin, such as fisheries businesses.

DAERA Agri-food Inspection Branch enforces food law for:

• primary producers - (ie farmers and growers)
• milk and milk products for dairy producers
• egg production and egg packing establishments

DAERA's Veterinary Public Health Unit enforces meat inspection in approved meat establishments.

The Food Standards Agency (FSA) works with local council environmental health officers and the Department of Agriculture, Environment and Rural Affairs (DAERA) to ensure food and animal feed law is applied consistently across the food chain. This relationship is set out in the Framework Agreement.

The Framework Agreement

The Framework Agreement allows the FSA to monitor and guide local council enforcement of food law. It provides for:

• local council service plans
• agreed enforcement standards
• enhanced data monitoring
• audit arrangements to identify possible improvements

Local councils must follow the Food Law Code of Practice. In Northern Ireland, DAERA is responsible for enforcing Feed Law Enforcement guidance and official controls.

Powers of local enforcement officers

Local enforcement officers have wide powers to protect public health. These powers can be used to prevent risks from escalating and deal with serious breaches.

Local enforcement officers can:

• inspect any stage of food production, manufacturing, distribution and retail
• enter premises and seize and detain foods
• take food samples for testing to ensure compliance
• take action against businesses that do not comply with food law

Local authorities also investigate food complaints and can issue:

• warnings
• improvement notices
• remedial action notices
• prohibition notices

Most enforcement action begins with advice or improvement notices. Prosecution is generally reserved for serious breaches, repeated non-compliance or where there is a significant risk to public health. The courts can impose heavy penalties for not complying with food laws, including closing the business if conditions are particularly bad.

The Food Law Code of Practice for Northern Ireland sets out how local councils must enforce food law and how they should work with food business operators. Local councils must follow all relevant provisions of the code when carrying out enforcement activity. 

The code is regularly reviewed and updated to:

• reflect changes in legislation
• reduce unnecessary administrative burdens
• maintain standards of public health and consumer protection

Recent revisions of the code introduced a more risk-based approach, allowing councils to focus resources on food businesses that pose the greatest risk.

Food Law Practice Guidance

The Food Standards Agency (FSA) issues Food Law Practice Guidance to support enforcement officers. The guidance is not legally binding, but provides advice on:

• administrative matters
• enforcement tools such as prohibition and improvement notices
• inspection and monitoring activity
• establishments handling specific products, such as fresh meat or shellfish

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

Food premises registration

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

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

Register your food premises with your local council.

Hazard Analysis Critical Control Point (HACCP)

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

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

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

Food hygiene training and supervision

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

Microbiological criteria for foodstuffs

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

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

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

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

Whistleblowing allows workers to report wrongdoing in the public interest. The Public Interest Disclosure Act protects workers from unfair treatment or victimisation by their employer if they make a 'qualifying disclosure'.

Qualifying disclosures for whistleblowing

A disclosure is protected if it relates to:

• a criminal offence
• a breach of a legal obligation
• a miscarriage of justice
• a danger to the health and safety of any individual
• damage to the environment
• a deliberate attempt to cover up any one of the above

The worker must reasonably believe that this wrongdoing is happening now, happened before, or is likely to happen in the future. Read more on qualifying disclosures for whistleblowing. 

Qualifying disclosures to the Food Standards Agency (FSA)

Disclosures to the FSA are protected where the worker:

• makes the report in good faith
• reasonably believes the food issue affects public health or consumer issues
• considers the information/allegation substantially true

The FSA will make every effort to protect the whistleblower’s identity and make sure they don't face any retaliation for raising a valid food safety concern.

Making a disclosure

If you work in the food industry and you want to make a disclosure about food safety, you can:

• call the Food Crime Confidential hotline on Tel 0800 028 11 80
• report a food crime online
• contact the FSA Food Fraud Liaison Officer on Tel 028 9041 7700

The FSA's policy on whistleblowing explains how you will be protected from detrimental treatment or victimisation by your employer under the Public Interest Disclosures Act.

Other ways to make a disclosure

The whistleblowing charity Protect provides free confidential advice to workers who have concerns about wrongdoing in the workplace.

Food crime is serious fraud that affects the safety or the authenticity of food, drink or animal feed. It ranges from individual acts of dishonesty to organised illegal activity by criminal networks. It can harm consumers, legitimate food businesses and the wider food industry. 

Types of food crimes

The main types of food crime include:

• theft - dishonestly obtaining food, drink or feed products to profit from their use or sale
• unlawful processing - slaughtering or preparing meat and related products in unapproved premises or using unauthorised techniques
• waste diversion - illegally diverting food, drink or feed meant for disposal, back into the supply chain
• adulteration - including a foreign substance which is not on the product's label to lower costs or fake a higher quality
• substitution - replacing a food or ingredient with another substance that is similar but inferior
• misrepresentation - marketing or labelling a product to wrongly portray its quality, safety, origin or freshness
• document fraud - making, using and possessing false documents with the intent to sell or market a fraudulent or substandard product

Preventing food crime

Preventing food crime protects your customers, reputation and profits. Criminals target food businesses to adulterate products, fake labels or sell unsafe imports, which can lead to recalls, fines or closures.

Take these steps to help prevent food crime:

• assess your supply risks
• check your suppliers' paperwork, traceability records and premises
• watch high-risk items like meat, fish and dairy
• train staff to spot issues such as adulteration, false labelling and tampering
• report suspicions to relevant agencies

These measures can also help you demonstrate due diligence if issues arise.

The Food Standard Agency's National Food Crime Unit (NFCU) works to prevent, detect and investigate food crime across the UK. They work with food businesses to make operations hostile to criminals, helping them to identify risks and put safeguards in place. You can use their free self-assessment tool to check your vulnerability and build resilience to food crime.

Reporting food crime

You can report food crime by calling NFCU's Food Crime Confidential on Tel 0800 028 11 80. Alternatively, you can report a food crime online.

In Northern Ireland, you can report to the FSA by emailing fsa.incidentsni@food.gov.uk or calling Tel 028 9041 7700 and asking to speak with the Food Fraud Liaison Officer.

Where there is no deliberate dishonesty or intention to deceive, you should report food safety concerns to the relevant local council instead.