The differences, side by side
| Rule | England | Wales | Northern Ireland | Scotland |
|---|---|---|---|---|
| Hygiene rating | 5 down to 0 | 5 down to 0 | 5 down to 0 | Pass or Improvement Required |
| Display the result | Voluntary | Required by law | Required by law | Voluntary; every result is published online |
| Chilled food at 8°C or below | Law | Law | Law | Recommended; the law asks for a fridge, chiller or cool ventilated place |
| Reheating | Steaming hot, once | Steaming hot, once | Steaming hot, once | At least 82°C, by law |
| Registering a food business | At least 28 days before trading | At least 28 days before trading | At least 28 days before trading | Advice from Food Standards Scotland |
| Management guide | SFBB | SFBB | Safe Catering | CookSafe |
| Childminders who provide food | Registered through Ofsted | Rules differ; ask the local authority | Rules differ; ask the local authority | Childminders registration form |
Facts and sources for this part
- Under the Food Hygiene Rating Scheme a business gets a rating from 5 (hygiene standards are very good) to 0 (urgent improvement is necessary). [S18]
- In Scotland, the Food Hygiene Information Scheme gives a Pass when a business meets the legal food hygiene requirements, or Improvement Required when it does not. [S32]
- Displaying the hygiene rating sticker is mandatory in Wales and Northern Ireland and voluntary in England. [S7]
- In Scotland some businesses choose not to display their result, but all FHIS results are published on the Food Standards Scotland website. [S32]
- In England, Wales and Northern Ireland it is an offence to keep food that can grow harmful bacteria above 8°C on food premises, with set exemptions. [S30] [S43] [S44]
- In Scotland, food must be kept in a fridge, a refrigerating chamber or a cool ventilated place, or above 63°C, with set exemptions. [S31]
- Fridges and chilled display units should be set at 5°C or below so chilled food stays at 8°C or below: a legal requirement in England, Wales and Northern Ireland, and recommended in Scotland. [S28]
- Reheating means cooking again, not just warming up. Reheat only once, and never put food into hot holding without reheating it properly first. [S27]
- In Scotland, food that is reheated before being served or sold must reach at least 82°C. [S31]
- In England, Wales and Northern Ireland a food business must register with its local authority at least 28 days before trading. [S23]
- For Scotland, GOV.UK points new food businesses to the Food Standards Scotland website for start-up information and advice. [S23]
- Safer food, better business (SFBB) packs are the FSA’s food safety management guides for England and Wales; Northern Ireland uses Safe Catering. [S10] [S1]
- In Scotland, CookSafe helps catering businesses understand and implement HACCP-based systems. [S48]
- In England, a childminder who provides food is registered as a food business through the details given to Ofsted or a childminder agency, with no separate registration. [S23]
- Childminders in Scotland complete a childminders food business registration form; the rules differ in Wales and Northern Ireland. [S23]
What is the same everywhere?
- Food handlers are supervised and instructed or trained for their work.
- Every business keeps a food safety procedure based on the HACCP principles.
- The same 14 allergens are declared.
- Hot food that needs it is kept above 63°C.
- Food waste leaves food rooms as quickly as possible, and pests are controlled.
- Cleaning chemicals are kept out of food-handling areas.
Facts and sources for this part
- Food businesses must make sure food handlers are supervised and instructed or trained in food hygiene in a way that matches their work. [S2]
- Food businesses must put in place, implement and maintain a permanent procedure based on the HACCP principles. [S3]
- Food law names 14 allergens: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (above ten parts per million), and tree nuts. [S15] [S33]
- Hot food must be kept at 63°C or above, with certain exceptions. [S26] [S30]
- In Scotland, food must be kept in a fridge, a refrigerating chamber or a cool ventilated place, or above 63°C, with set exemptions. [S31]
- Food waste and other refuse must be removed from rooms where food is present as quickly as possible, so it does not build up. [S2]
- Food businesses must have adequate procedures to control pests. [S2]
- Cleaning agents and disinfectants must not be stored in areas where food is handled. [S2]
Does this course cover all four nations?
Yes. The lessons teach the shared rules and flag the nation-specific ones where they come up, such as reheating in Scotland and displaying ratings in Wales and Northern Ireland. Where your employer’s own system is stricter, follow your employer.