6 minute read
Food hygiene regulations are some of the most strictly enforced standards in UK industry.
For food manufacturers, compliance is not just good practice. It is a legal requirement.
Failing to meet hygiene standards can result in enforcement action, lost contracts and serious reputational damage.
With audits becoming more rigorous and retailer expectations increasing, manufacturers must understand exactly what is required.
This guide explains the key legal frameworks, certification standards and practical hygiene controls your business needs to meet. It also outlines the tools and consumables that support ongoing compliance.
Food manufacturers must comply with two primary pieces of legislation:
Together, these form the foundation of food hygiene compliance in the UK.
The Food Safety Act 1990 establishes the core legal responsibilities of food businesses.
It makes it illegal to:
In simple terms, food must be safe, accurately described and fit for consumption.
This is a European food safety standard also used in the UK.
This regulation sets out the hygiene requirements that food businesses must follow in their operations.
It covers:
Businesses must put appropriate food safety procedures in place and maintain them.
Hazard Analysis and Critical Control Point (HACCP), is a legal requirement for food manufacturers.
HACCP is a structured approach to identifying, assessing and controlling food safety hazards.
It involves:
There is no universal HACCP template. Your system must reflect your products, processes and site-specific risks.
During an audit, inspectors will expect to see a documented HACCP plan supported by evidence of monitoring and corrective actions.
BRCGS is an internationally recognised food safety certification. While not legislation, it is often required by retailers and supply chains.
It provides a structured framework for managing food safety, quality and operational controls.
BRCGS outlines best practices for zoning food preparation areas according to different hygiene needs.
There are four main hygiene zones:
For packaged or low-risk products with minimal contamination exposure.
For ready-to-eat products that have been fully cooked. These areas require strict segregation, controlled access and filtered airflow.
Designed to reduce contamination from pathogens. Products are typically chilled or frozen.
Similar controls to high-care, but for products stored at ambient temperature.
Clear physical segregation, dedicated equipment and restricted movement between zones are essential.
Only food-safe, approved materials should be used in:
Tools must be durable, non-shedding and easy to sanitise.
Auditors will assess whether equipment is suitable for its intended use and maintained in good condition.
Cleaning schedules must be defined, documented and verified.
This usually includes:
Without documented evidence, compliance cannot be demonstrated.
Trend analysis and review of cleaning records are also part of strong audit performance.
Maintaining compliance depends on having the right products in place and available when needed.
Colour-coding helps prevent cross-contamination by assigning tools to specific:
This applies to both food preparation and cleaning equipment.
Common colour-coded items include:
Consistency across departments and sites supports clearer procedures and easier auditing.
Personal protective equipment protects both product integrity and staff safety.
In food manufacturing, this typically includes:
Disposable PPE is widely used in higher-risk environments to reduce contamination risks.
Reliable stock levels are essential to prevent operational disruption.
Food-safe cleaning chemicals must be suitable for the specific contamination risks present.
Common products include:
Correct dilution, safe storage, and COSHH compliance must also be managed and documented.
Food inspections can take place without notice. Ongoing readiness is critical.
Auditors commonly assess the following:
Cleaning and food preparation tools must be fit for purpose.
Inspectors will look for:
Damaged equipment should be replaced immediately.
Colour systems must be applied consistently across food and cleaning tools.
Inconsistencies increase cross-contamination risk and indicate weak procedural control.
Auditors expect to see:
If cleaning is not documented, it cannot be verified.
Hygiene equipment should be stored in a controlled, low-risk environment.
Best practice includes:
Poor storage can compromise otherwise compliant procedures.
SMI provides a single source supply solution for hygiene tools, PPE, and cleaning products suitable for food manufacturing environments.
Through MY-SMI®, multiple users can manage orders, standardise consumables across sites, and bulk order essential supplies quickly and efficiently.
High stock availability and next-day delivery ensure operational continuity.
SMI provides:
This helps your business:
Ready to get started?
Speak to our food manufacturing specialists to build a compliance-ready supply setup.
The 4 Cs of food hygiene refer to the cornerstones of good food hygiene in the workplace.
The 4 Cs are:
The primary legislation is:
HACCP principles are also legally required.
Standards such as BRCGS may be contractually required by customers.
Commercial kitchens will usually require PPE like:
Insight
SMI 360: LIVE is a free open-house event taking place this September at Twickenham and Etihad Stadiums. Choose your date and register to receive event details, supplier information, and updates.
Insight
Learn what arc flash is, who is at risk, and what PPE and standards are required. Understand employer responsibilities and how to improve electrical safety in the workplace.
Insight
Discover three common PPE mistakes that can increase workplace risk. Learn how to choose the right gloves, safety footwear, and eye protection for the job.
