UK nations
Food hygiene training in Scotland
Scotland has its own food regulator, Food Standards Scotland, which is separate from the FSA. It also has a different inspection results scheme and some different temperature rules.
- Regulator
- Food Standards Scotland (FSS) with local authorities
- Inspection results
- Food Hygiene Information Scheme (Pass or Improvement Required). Display is voluntary.
What is different in Scotland
Different scheme
Scotland uses the Food Hygiene Information Scheme, not 0–5 ratings. Businesses receive a Pass or Improvement Required result.
CookSafe and RetailSafe
CookSafe is the HACCP-based system for caterers in Scotland, and RetailSafe is the system for retailers.
Reheating
In Scotland, the law says reheated food must reach at least 82°C, unless this would harm its quality.
Chilled food
Scottish law sets no fixed chill temperature. Food must be kept in a fridge or a cool ventilated place, and FSS recommends 5°C or below.
Hot food
Hot food must be kept above 63°C. Do not rely on the 2-hour and 4-hour display tolerances used in England, Wales and Northern Ireland.
Registration
New food businesses must register with their local authority at least 28 days before trading. Registration is free.
Allergens
FSS publishes its own allergen guidance for Scotland, separate from the FSA's best practice guidance. Check the FSS website for the latest position.
Main laws
The Food Safety Act 1990, the Food Hygiene (Scotland) Regulations 2006 and Scotland's food information regulations.
Always check current guidance from the relevant regulator and your local authority.
Our certificates are private training certificates of completion, not regulated qualifications. UK law does not require one specific food hygiene certificate. It requires food handlers to be supervised and instructed or trained appropriately. Employers decide what training each role needs, and a certificate does not replace practical instruction or supervision.