Food safety, hygiene and standards

This document contains an application form for registering a new food business establishment with Orkney Islands Council. It asks for business and operator details, food activities, business type, water supply, vehicles, boats, shellfish and opening dates, and must be submitted 28 days before food operations begin. It also explains that changes to the listed activities must be reported within 28 days and includes a privacy notice covering how personal information is collected, used, stored and shared.

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This document contains background information on food business registration, including legal definitions of food businesses, operators and placing food on the market. It explains that businesses must normally register each food establishment with the relevant authority, except those needing approval under separate rules or outside the regulations’ scope. It also states that domestic premises used for commercial activities, such as providing welcome packs, cooked breakfasts or food supplies, generally need registration so they can be included in food safety checks.

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This document contains guidance for businesses selling non-prepacked food, including registering with Orkney Islands Council at least 28 days before opening. It explains labelling rules for food names, allergens, meat content and irradiated ingredients, and how information must be provided before ordering and at collection or delivery. It also covers suitable food packaging, storage advice, gluten-free claims, allergen training and key food laws.

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This document contains guidance from Orkney Islands Council on labelling prepacked food. It explains the required information, including the food name, ingredients, allergens, nutrition, dates, quantity, business details, storage instructions and origin. It also covers gluten-free claims, ingredient percentages, traceability, food-safe packaging, product recalls and relevant exemptions, with links to further guidance and legislation.

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This document contains guidance for making and selling jam, marmalade, chutney, pickles, flavoured oils and similar products safely. It covers food hygiene, hazard controls, safe cooking and storage, shelf life, batch records and jar preparation. It also explains legal rules for product names, ingredients, fruit and sugar content, weights and labels, including the information required on prepacked food.

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This document contains guidance on selling loose, ungraded eggs directly to customers from a farmgate or honesty box. It explains the need to register as a food business, label eggs with a Best Before date no more than 28 days after laying, and sell them within 21 days. It also covers suitable storage, careful handling and the requirement for all bird keepers to register with the Animal and Plant Health Agency from 1 September 2024. Contacts and relevant legislation are included.

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This document contains guidance for small-scale egg packers selling eggs to retailers and caterers. It explains the need for Class A eggs, registration with the Scottish Government’s Egg and Poultry Unit, and approval by Orkney Islands Council Environmental Health before trading. It covers suitable premises and equipment, cleaning, hygiene, labelling, traceability and daily records. From 1 September 2024, all bird keepers must also register with the Animal and Plant Health Agency, except people keeping certain caged pet birds indoors.

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This document contains guidance for starting a food business from home in Orkney. It explains registration requirements, food hygiene, preventing contamination, personal hygiene, cleaning, training, temperature control and safe cooking. It also covers the required food safety management system, allergen information, gluten-free claims, useful resources and relevant food laws.

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This document contains guidance for Orkney honey producers on legal labelling requirements, including product names, origin, dates, batch marks and weight. It explains rules for filtered and baker’s honey, organic claims, tamperproof seals and warnings that honey isn’t suitable for infants under one year old. It also covers food business registration, safe handling, kitchen hygiene and the main legislation that applies.

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This document contains guidance for anyone planning to run a home business making and selling low-risk cakes and bakes. It explains registration, planning, inspections, training and written food safety controls, along with hygiene, kitchen standards, storage and transport. It also covers labelling, allergens, packaging, decorations, food claims, pets, washing machines and eggs. Higher-risk foods, such as cream cakes, cheesecakes and meat products, need extra controls.

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This document contains advice and a fill-in guide for people making and selling low-risk cakes and bakes from home. It explains the need to register as a food business and keep a written food safety system based on Hazard Analysis and Critical Control Point (HACCP) principles. The guide covers hygiene, preventing cross-contamination, cleaning, chilling, temperature checks, allergens, safe packaging, labelling, traceability and handling complaints. It includes spaces to record the business’s own procedures and notes.

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This document contains food law guidance for people running or planning to run a bed and breakfast or guesthouse in Orkney, including those providing wrapped food. It explains registration, inspections and food hygiene requirements, including training, safety systems, cleaning, storage, kitchen standards and allergen information. It also covers food dates, pets, eggs and smoked salmon, along with other rules that may apply, such as planning permission, business rates, waste disposal, insurance, alcohol licensing and short-term let licensing.

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This document contains Food Standards Scotland guidance on food prepared, packed and sold by the same business before a customer chooses it, such as sandwiches, salads and bakery goods. It explains how to decide whether food needs prepacked for direct sale labelling and what labels must show: the food’s name, a full ingredients list and clearly highlighted information about any of the 14 legal allergens. It also covers label design, recipe checks, supplier changes, optional “may contain” warnings, and allergen information at community and charity events.

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This document contains Orkney Islands Council’s Food Regulatory Service Plan for 2026/27. It sets out how the Council will inspect and support food businesses, investigate complaints and illness, manage food safety risks, and carry out port health and sampling work. The plan includes a review of 2025/26, planned inspections and interventions, staffing and budget information, and priorities for improving the service.

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