Food Safety Act 1990

Food hygiene

5 (1) Provision for imposing requirements as to—

(a) the construction, maintenance, cleanliness and use of food premises, including any parts of such premises in which equipment and utensils are cleaned, or in which refuse is disposed of or stored;

(b) the provision, maintenance and cleanliness of sanitary and washing facilities in connection with such premises; and

(c) the disposal of refuse from such premises.

(2) Provision for imposing requirements as to—

(a) the maintenance and cleanliness of equipment or utensils used for the purposes of a food business; and

(b) the use, for the cleaning of equipment used for milking, of cleaning agents approved by or under the regulations.

(3) Provision for requiring persons who are or intend to become involved in food businesses, whether as proprietors or employees or otherwise, to undergo such food hygiene training as may be specified in the regulations.

6 (1) Provision for imposing responsibility for compliance with any requirements imposed by virtue of paragraph 5(1) above in respect of any premises—

(a) on the occupier of the premises; and

(b) in the case of requirements of a structural character, on any owner of the premises who either—

(i) lets them for use for a purpose to which the regulations apply; or

(ii) permits them to be so used after notice from the authority charged with the enforcement of the regulations.

(2) Provision for conferring in relation to particular premises, subject to such limitations and safeguards as may be specified, exemptions from the operation of specified provisions which—

(a) are contained in the regulations; and

(b) are made by virtue of paragraph 5(1) above,

while there is in force a certificate of the enforcement authority to the effect that compliance with those provisions cannot reasonably be required with respect to the premises or any activities carried on in them.