Parliament (House of Commons): • Sitting

• Debating
• Readings
• Further committee stages • Voting

• Ratification (House of Lords)
• Royal Assent (HM The Queen) • Commencement order
• Act becomes Law 

Statute Law:
• Primary Legislation • Enabling Act

• Subordinate Legislation: • Bye laws
• Regulations
• Rules and Orders

• Approved Code of Practice • Guidance Notes 

Enables Regulations and Orders: • Index

• Definitions
• Main Provisions
• Administration and Enforcement • Miscellaneous and Supplemental • Schedules (details) 

he Food Safety Act 1990:

• Food Hygiene Regulations 2006.

• The General Food Regulations 2004.

• Animal By-Products (Identification) Regulations 1995. 

Its Member States have set up common institutions to which they delegate some of their sovereignty so that decisions on specific matters of joint interest can be made democratically at European level.

• This pooling of sovereignty is also called 'European integration'. 

• The European Parliament.

• The Council of the European Union (main

legislative and decision-making body).

• The European Commission (driving force and executive body).

• The Court of Justice.

• The Court of Auditors. 

The European Union is based on the rule of law.

• This means that everything that it does is derived from treaties, which are agreed on voluntarily and democratically by all Member States.

• Previously signed treaties have been changed and updated to keep up with developments in society:

• Lisbon
• Nice
• Rome
• Maastrich 

Regulations (do not need to be 'transposed' into national law).

• Directives (need to be 'transposed' into national law).

• Decisions.

• Recommendations and opinions.

• Resolutions.

• Trade agreements. 

Legislation which is specific to particular species or commodities are known as Vertical Regulations or Directives.

• Legislation which is cutting across to particular operations or commodities are known as Horizontal Regulations or Directives 

Sets out general principles of food law.
• Food Business Operators have responsibility for food safety. • Risk Analysis.
• Traceability Requirements.
• European Food Safety Authority (EFSA).
• Identification of emerging risk.
• Rapid Alert System 

• H1 – Regulation (EC) 852/2004.

• H2 – Regulation (EC) 853/2004.

• H3 – Regulation (EC) 854/2004 

Applies to all food businesses:

• General hygiene of foodstuffs.

• General structural requirements for food premises.

• Pre-requisite programme and HACCP based procedures.

• Industry guides. 

Applies to businesses producing food of animal origin:

• Specific hygiene rules,
• Specific structural requirements,
• Approval of food premises,
• Specific HACCP based procedures,
• Food Chain Information requirements. 

Specific rules for how official controls on products of animal origin intended for human consumption are managed:

• Inspection, verification and auditing.

• Role of Official Veterinarians and Meat Hygiene

Inspectors.

• Ante-Mortem and Post Mortem Inspection requirements.

• Decisions concerning meat. 

Animal Feed approval:

• Regulation (EC) 183/2005

• System for the approval and registration of feed business establishments that manufacture, market, distribute or use animal feeds, including feed additives

• LA in GB, DARD in NI

• Approval of Meat Plants:

• Regulation (EC) No 852/2004 and Regulation (EC) No 853/2004

• Slaughterhouses, cutting plants and game handling establishments require veterinary control. Approved by the Food Standards Agency in GB and by DARD in NI

• Any co-located coldstores, minced meat, meat preparation or meat products establishments are also approved by the Agency () or DARD in NI 

In GB, all establishments handling liquid milk and dairy products are

approved by local authorities
• Official controls enforced and executed by FSA Dairy Inspectors 

• Premises that handle or process fishery products and live bivalve molluscs must be approved under conditions laid in Regulation 853/2004. 

• Stand-alone premises that handle or process foodstuffs must be approved under EU Reg. 852/2004. Approval and inspections carried out by the local authority. 

To protect public health by providing safe food.

• To improve animal health and welfare.
• To gain customer confidence.
• To enhance standards.

• To penalize those who breach the regulations. 

Food Standards Agency (Official Veterinarians).

• Animal Health (Veterinary Officers).

• Trading Standards Office (investigation and enforcement officers).

• Environmental Health Office (Environmental Health Officers – EHO). 

Proportionality:
• Applying principles of risk assessment when

enforcing legislation,
• Must focus on most serious risks:

• Compliance in low risk activities should be encouraged. • Consistency:

• Enforcement should be consistent regionally and nationally:

• Not uniform – similar approach

Verbal advice,

• Warning letter,

• Statutory notices:
• Hygiene Improvement Notice

• Detention of Food Notice
• Remedial Action Notice
• Hygiene Prohibition Notice

• Referral for Investigations lead to prosecutions 

• Contemporaneous notes made at the time,

•   Photocopies of actual letters of advice / warnings sent, or formal

notices served,

 Photographs / videos to evidence the elements of the offence,

• Dead body of animals or parts of it (preserve frozen)

• Live animals

•   Witnesses

•   Formal documentation for evidence gathering