Food Businesses - Frequently Asked Questions
- Registering food premises - why register?
- Who needs to register?
- I am operating a food stall at a local market, what food safety guidance is available?
- I am operating a food stall at a public entertainment venue, what food safety guidance is available?
- What level of Food Hygiene training is appropriate?
- Where can I find out more?
To provide information to us about the food businesses within Moray so that we can target inspections and education programmes effectively.
The obligation to register and notify changes to us lies with the proprietor of the food business. The registration form can be downloaded and will be available online soon.
If you operate a food business for more than five days in any five consecutive weeks, you must tell (or arrange for someone else to tell) us about any premises you use for storing, selling, distributing or preparing food.
If you use vehicles for your food business in connection with a permanent premises such as a shop, or warehouse you only need to tell the local authority how many vehicles you have. You do not need to register each vehicle separately. If you have one or more vehicles, but no permanent premises, you must register with the Authority where they are normally kept.
The majority of premises will have to be registered. However, certain premises are exempt from registration, for example: certain agricultural premises, motorcars, tents and marquees (but not stalls), some domestic premises and some village halls. You should contact us if you think you are exempt.
Anyone starting a new food business must register with their Local Authority at least 28 days before opening. Changes to existing businesses i.e. new proprietor, change of food use etc. will also require a new registration. In these circumstances, the changes must be registered within 28 days.
Registration does not need periodic renewal. However, it is the responsibility of the proprietor to notify the local authority of any changes in the detail provided.
The leaflet ‘Guidance for Food Traders at Markets’ gives advice on structural and equipment matters. Please contact the Environmental Health Section for advice on training and hazard analysis (risk assessment) matters.
I am operating a food stall at a public entertainment venue, what food safety guidance is available?
The leaflet ‘Guidance for Food Traders at Public Entertainment Venues’ gives advice on structural and equipment matters. Please contract the Environmental Health Section for advice on training and hazard analysis (risk assessment) matters.
Food businesses and handlers must have the necessary knowledge to ensure that they do not compromise the safety of food whilst carrying out their duties, whether through the direct handling of food or the management of the business and its food safety management procedures.
Managers and staff must actively put their knowledge of food hygiene into practice in the workplace, regardless of how this has been gained.
Formal accredited courses are available Level 1 (Elementary) Level 2 (Intermediate) and Level 3 (Advanced). A judgement on compliance will be carried out by officers during inspections and businesses will be afforded the opportunity to demonstrate compliance whether or not formal training is part of the strategy.
Compliance cannot, of course, be demonstrated simply by having attended a formal training course or the production of a certificate.
Formal and/or accredited training is encouraged and recognises both the contribution it can make to a business's compliance with the legislation and to investment in its staff.
Publications: Guidance on the required level of training for food handlers is given in the ‘Industry Guide to Good Hygiene Practice: Catering Guide’ HMSO ISBN 0 900 103 00 0. Find more advice from the Moray Council Environmental Health Section.
The Moray Council
High Street, Elgin