Food Safety and Hygiene (England) Regulations 2013

Understanding The Food Safety and Hygiene (England) Regulations 2013

Food safety is paramount in safeguarding public health and consumer confidence in the food industry. The Food Safety and Hygiene (England) Regulations 2013 form a critical part of England's legislative framework governing food safety standards. In this blog, Dr Richard Dune delves into the essential aspects of these regulations, highlighting their significance, key definitions, best practices for implementation, and how The Mandatory Training Group can help organisations achieve compliance through our ComplyPlus™ software and training courses.

Key facts and statistics

  • Public health impact - Foodborne illnesses affect approximately 2.4 million people in the UK each year, leading to around 16,000 hospitalisations and 500 deaths annually.
  • Economic impact - The estimated cost of foodborne illness to the UK economy is around £9 billion per year.
  • Regulatory scope - The Food Safety and Hygiene (England) Regulations 2013 apply to all food businesses, from production to distribution and retail, encompassing over 500,000 food establishments across England.

Key definitions

  • Food safety - Refers to handling, preparing, and storing food in a manner that prevents foodborne illness and contamination. It encompasses various practices, from farm to fork, ensuring that food remains safe for consumption at all supply chain stages.
  • Hygiene regulations - These are the rules and standards set to maintain cleanliness and sanitary conditions in food establishments. These regulations are crucial in preventing contamination and ensuring the overall safety of food products.

Best practices for implementation

Understanding the regulations

Familiarise yourself with the Food Safety and Hygiene (England) Regulations 2013. These regulations align with EU food safety standards and cover hazard analysis, critical control points (HACCP), food handling, and premises requirements.

Implementing HACCP

Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to identifying and controlling food safety hazards. It involves:

  • Hazard analysis - Identifying potential hazards that could affect food safety.
  • Critical Control Points (CCPs) - Determining where hazards can be prevented, eliminated, or reduced.
  • Monitoring procedures - Establishing procedures to monitor CCPs.
  • Corrective actions - Developing actions to address any deviations from CCPs.
  • Verification procedures - Regularly verifying that the HACCP system is working effectively.
  • Documentation and record keeping - Detailed records of all HACCP procedures and monitoring activities.

Training and education

Ensure all staff members are adequately trained in food safety and hygiene practices. Regular training sessions should be conducted to keep employees updated on the latest regulations and best practices. The Mandatory Training Group offers comprehensive courses tailored to meet these needs.

Regular audits and inspections

Conduct regular audits and inspections to ensure compliance with the regulations. These should include both internal audits and external inspections by regulatory bodies. Use audit results to identify areas for improvement and implement corrective actions promptly.

Maintain clean and sanitised premises

Ensure that food premises are always kept clean and sanitised. This includes regular cleaning schedules, proper waste disposal, and effective pest control measures.

Documentation and record keeping

Maintain thorough documentation and records of all food safety procedures, including HACCP plans, training records, and audit reports. This documentation is essential for demonstrating compliance during inspections and audits.


Engage with compliance software

Consider using ComplyPlus™, our advanced legislation and regulatory compliance management software, to streamline compliance efforts. ComplyPlus™ helps food businesses manage their compliance requirements efficiently, providing tools for documentation, training management, and audit tracking.

Continuous improvement

Compliance with food safety regulations is an ongoing process. Review and update your food safety management system to adapt to new regulations and industry best practices. Engage with professional bodies and stay informed about updates in food safety standards.


The Food Safety and Hygiene (England) Regulations 2013 are crucial for ensuring the safety and quality of food in England. Food businesses can protect public health and maintain consumer trust by understanding these regulations and implementing best practices. At The Mandatory Training Group, we are committed to supporting your compliance journey through our comprehensive training courses and ComplyPlus™ software.

Click here to ensure your business meets all regulatory requirements and maintains the highest food safety standards. Explore our ComplyPlus™ software and training courses today. Empower your team with the knowledge and tools they need to achieve excellence in food safety and hygiene compliance.

About the author

Dr Richard Dune

With over 20 years of experience, Richard blends a rich background in NHS, the private sector, academia, and research settings. His forte lies in clinical R&D, advancing healthcare tech, workforce development and governance. His leadership ensures regulatory compliance and innovation align seamlessly.

Understanding The Food Safety and Hygiene (England) Regulations 2013 - ComplyPlus™ - The Mandatory Training Group UK -

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