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Food Hygiene Standard


Department of Health, Social Services and Public Safety (DHSSPS)

Topic: Chronic Conditions
Type: Standard
Region: Northern Ireland

All catering management, food handlers and HPSS premises from which food is sourced, stored, prepared or served, complies with the current food safety legislation. The HPSS has had a legal obligation to comply with the provisions and requirements of food hygiene legislation. The Food Safety (Northern Ireland) Order 1991 introduced, in particular, increased penalties for non-compliance and a defence of 'due diligence'. The Food Safety (General Food Hygiene) Regulations (Northern Ireland) 1995 introduced the requirement to assess hazards arising from catering operations and to apply effective control and monitoring procedures. The Food Safety (Temperature Control) Regulations 1995 introduced new temperature control requirements. The Regulations allow for voluntary Industry Guides to Good Hygiene Practice to provide practical guidance on compliance. Due to the vulnerability of patients and service users, good practice advice found in the approved Catering Industry Guide should be considered in appropriate circumstances. The DHSSPS has recognised the Industry Guide to Good Hygiene Practice: Catering, which gives useful guidance, and to which enforcers and service providers must give due consideration when assessing compliance. There are three fundamental requirements captured in this standard: - HPSS management must ensure that food production and service complies with the requirements of current food safety legislation. - Health Boards must ensure that contracts with provider units lay down the required standards of food provision including hygiene. - Providers must ensure they adopt standards of good hygiene practice to conform to current food safety legislation and that such standards are monitored.



Rights: © Crown Copyright
Suggested citation:

Department of Health, Social Services and Public Safety (DHSSPS). (2006) Food Hygiene Standard [Online]. Available from: [Accessed: 23rd August 2019].


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