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Food Safety Act 1990
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Changes over time for: Paragraph 5
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Food Safety Act 1990, Paragraph 5 is up to date with all changes known to be in force on or before 25 January 2025. There are changes that may be brought into force at a future date. Changes that have been made appear in the content and are referenced with annotations.
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Changes and effects yet to be applied to Schedule 1 Paragraph 5:
- s. 37(2)(a) repealed by 2007 c. 15 Sch. 23 Pt. 1
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Whole provisions yet to be inserted into this Act (including any effects on those provisions):
- s. 37(2)(a) repealed by 2007 c. 15 Sch. 23 Pt. 1
5(1)Provision for imposing requirements as to—E+W
(a)the construction, maintenance, cleanliness and use of food premises, including any parts of such premises in which equipment and utensils are cleaned, or in which refuse is disposed of or stored;
(b)the provision, maintenance and cleanliness of sanitary and washing facilities in connection with such premises; and
(c)the disposal of refuse from such premises.
(2)Provision for imposing requirements as to—
(a)the maintenance and cleanliness of equipment or utensils used for the purposes of a food business; and
(b)the use, for the cleaning of equipment used for milking, of cleaning agents approved by or under the regulations.
(3)Provision for requiring persons who are or intend to become involved in food businesses, whether as proprietors or employees or otherwise, to undergo such food hygiene training as may be specified in the regulations.
Extent Information
E1Sch. 1 para. 5: This version of this provision extends to England and Wales only; a separate version has been created for Scotland only.
5(1)Provision for imposing requirements as to—S
(a)the construction, maintenance, cleanliness and use of food premises, including any parts of such premises in which equipment and utensils are cleaned, or in which refuse is disposed of or stored;
(b)the provision, maintenance and cleanliness of sanitary and washing facilities in connection with such premises; and
(c)the disposal of refuse from such premises.
(2)Provision for imposing requirements as to—
(a)the maintenance and cleanliness of equipment or utensils used for the purposes of a food business; and
(b)the use, for the cleaning of equipment used for milking, of cleaning agents approved by or under the regulations.
(3)Provision for requiring persons who are or intend to become involved in food businesses, whether as proprietors or employees or otherwise, to undergo such food hygiene training as may be specified in the regulations.
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