Approved Food Premises Licence

This licence will be required by larger food business establishments proposing to manufacture and handle "products of animal origin".  If unsure this applies to your business please Contact us online.

 

Licence summary

Under Regulation (EC) No. 853/2004 and 852/2004 food business establishments may require approval if they intend to handle "products of animal origin" e.g. fresh meat, raw minced meat, raw milk, eggs, shellfish, fish etc. to produce any, or any combination, of the following:

  • Minced meat
  • Meat preparations
  • Mechanically separated meat
  • Meat products
  • Live Bi Valve Molluscs
  • Fishery products
  • Raw milk (other than raw cows' milk)
  • Dairy products
  • Eggs (not primary production)
  • Egg products
  • Frogs legs and snails
  • Rendered animal fats and greaves
  • Treated stomachs, bladders and intestines
  • Gelatine and collagen
  • Certain cold stores
  • Certain wholesale markets
 

Eligibility criteria

There is no fee.

If your food business requires approval there are a number of requirements that need to be followed. You cannot operate until your food establishment has received a full or conditional approval issued by this authority.  

There are however, a number of exemptions from the requirement for approval:

1. 'Composite' Products Exemption

You produce food containing both products of plant origin (e.g. herbs, spices etc.) and pre-processed products of animal origin.

2. General Retail Exemption

i. You retail the products of animal origin you produce direct to the final consumer only (i.e. the public).

ii. If you are a retailer, or have a genuine retail element to your business (i.e. farm gate sales) and intend to supply other retailers or caterers you could be exempt from approval if the supply of the food of animal origin is "marginal and localised and restricted".

Marginal is interpreted as a small part of the establishment's business as meaning up to a quarter of the business in terms of food or less than 2 tonnes in terms of meat.

Localised is interpreted as meaning:  sales within the supplying establishment's own county plus the greater of either the neighbouring county or counties or 30 miles from the boundary of the supplying establishments county.

Restricted is interpreted as concerning only certain types of products being made or establishments being supplied.

The approval process requires that you put in place procedures to manage food safety and that these procedures be based upon Hazard Analysis and Critical Control Points (HACCP) principles.

The HACCP principles are:

  1. To identify any hazards that must be prevented, eliminated or reduced to acceptable levels.
  2. To identify the Critical Control Points (CCP's) at the step(s) at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels.
  3. Establish a critical limit at those CCP's which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards.
  4. Establish and implement effective monitoring procedures at CCP's.
  5. Establish corrective actions when monitoring indicates a CCP is not under control.
  6. Establish procedures to verify that the above measures are working effectively.
  7. Establish documents and records commensurate with the nature and size of the food business to ensure that the above measures are effective.

Your food safety management system based on the HACCP principles can be tailored to fit your business and should be appropriate to the scale and type of production you intend to carry out.

Prior to implementing your documented food safety management system a pre-requisite programme should be developed and set in place to provide a sound foundation for your HACCP.  Examples of pre-requisites to consider would be:

  • Cleaning and sanitation.
  • Personal hygiene.
  • Training in food safety and hygiene matters for yourself and employees.
  • Pest control.
  • Supplier quality assurance.
  • Management of waste.
  • Preventative maintenance programme.
  • Food incident/recall management systems.

Once you have put these pre-requisites in place it is recommended a process workflow for each of your products is developed.  This requires you to think about where the raw materials are going to be stored and managed, stock control and rotation, how to avoid the raw materials coming into contact with the processed product, and where the finished product will be stored after production.  An effective work flow diagram will also identify the process steps and help you with your HACCP programme.

Once an establishment has been approved it is a legal requirement for the business operator to inform the local authority of changes to any detail previously supplied e.g. a change of food business operator, a change to the activities carried out in relation to food, the closure of an establishment etc.

Next Steps:

If you think your food business proposal may need approval it is advisable to contact us in the first instance to arrange for a site meeting and/or advisory visit from an officer.  The officer may suggest a planned programme of works in order to achieve approval, but rest assured s/he will guide you through each of the steps required to assist your circumstances.

An  Approved Premises (for Food) Application Form can either be completed on line or sent in the post. The application process requires a variety of important information to be sent back with the completed form. Section 8 of the form outlines the relevant detail required to be sent in support of the application. Approval can only be issued when all infrastructure and documentary requirements have been satisfactorily met.

Once your establishment is approved you will be issued with a unique approval number. It is a requirement that this number be applied to all products handled in the establishment that are subject to the approval.

To ensure that you are complying with the labelling requirements you will need to contact Trading Standards at County Hall Taunton, Somerset TA1 4DY. Telephone 0845 3459188 or email: Generalenquiries@somerset.gov.uk

 

Regulation summary

Regulation (EC) No. 853/2004 and 852/2004.
 

Will Tacit Consent apply?

No. It is in the public interest that the local authority must process your application before it can be granted.

The process for progressing the detail of an application is complex. Approval applications will be dealt with promptly, but please be advised that experience has indicated achievement of full approval status can take up to 6 months from receipt of application

 

How to apply

It is advisable to contact us in the first instance to arrange for a site meeting and/or advisory visit from an officer.

You can apply online.

Apply online for an Approved Food Premises Licence

Alternatively, complete the Approved Premises Application Form. Please see the Approved Premises Application Guidance Notes.

 

Information provided on the Approval Form will form part of our Public Register as required by the Food Law Code of Practice (England) - April 2015. 


Failed application redress

In the first instance please contact:

The Principal Food and Safety Officer
Environmental Health Service
South Somerset District Council
The Council Offices
Brympton Way
Yeovil
Somerset
BA20 2HT

Telephone: 01935 462462

Contact us online

If an approval application is refused the applicant may appeal to the local magistrates court one month from the date of refusal.

The Magistrates Court
Petters Way
Yeovil
Somerset
BA20 1SW

Telephone: 01935 426281

 

Approval holder redress

In the first instance, please contact:

The Principal Food and Safety Officer
Environmental Health Service
South Somerset District Council
The Council Offices
Brympton Way
Yeovil
Somerset
BA20 2HT

Telephone: 01935 462462

Contact us online

If an approval is suspended, withdrawn or cancelled the approval holder may appeal to the local magistrates court one month from the date of suspension, withdrawal or cancellation of the approval.

The Magistrates Court
Petters Way
Yeovil
Somerset
BA20 1SW

Telephone: 01935 426281

 

Making it easier for businesses to appeal

The Food Standards Agency has a dedicated business appeals section which explains what businesses should expect from local authority inspections, how to determine if food safety officer actions or requirements are reasonable (and if there are grounds for an appeal), and, in England, how to challenge local authority decisions or actions through a panel called the Independent Business Appeals Panel.

 

Customer complaint

We would always advise that in the event of a complaint the first contact is made with the trader by you - preferably in the form a letter (with proof of delivery). If that has not worked, if you are located in the UK, Consumer Direct will give you advice. From outside the UK contact the UK European Consumer Centre.
 

Other redress

None
 

Trade association

British Retail Consortium

Dairy UK

 

Training

Local food hygiene course providers and trainers

Public Register and other useful information

View a list of public registers.
View of Food Registered Premises

List of local food hygiene course providers and trainers

Enforcement Policy and leaflet

 Food Standards Agency

 Food and Safety Unit Service Plan 2017/18

 Food Safety Fees and Charges

 

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