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Environment & Planning

Food Hygiene Law

Regulation (EC) No. 852/2004 – on the hygiene of foodstuffs


Regulation (EC) No. 852/2004 lays down general rules of food hygiene for all food business operators and sets down standards for structure, maintenance, cleanliness and food handling practices. It states that the primary responsibility for food safety rests with the food business operator.


Article 6 of the Regulation requires all food business establishments (unless subject to approval, see below) to be registered with the Local Authority. To register, an application to register a food business establishment form must be completed.


Article 5 of the Regulation requires food business operators to implement and maintain permanent procedures based on HACCP principles. This means that procedures must be in place to ensure that food is produced safely and necessary documents and records are established.


Before implementing food safety procedures, your business must meet the minimum standard set by food hygiene rules. The rules you must follow are listed below:



If you are producing animal based foods (such as meat products, milk products or egg products) and selling them to other businesses, you may have additional rules to follow and your establishment may need to be approved. If you think your business may need approval, contact us on 0116 2527001.


You should consult Regulation (EC) No. 852/2004 and The Food Hygiene (England) Regulations 2005 for a full list of hygiene rules.


Further information about these rules and permanent procedures based on HACCP principles (food safety management procedures) can be found at the Food Standards Agency website