Food retailing - information and advice
All food businesses, if not already registered with the Local Authority Environmental Health Department must do so. All new businesses require to submit their registration details 28 days prior to starting up their business; in addition, any significant changes to the food business activities, or if you intend to close down, should be notified.
Significant changes are eg; New owner/operator, outside catering where a business has previously only served to customers on site, expansion of catering activities.
The Environmental Health Section is currently based at Capelrig House, Newton Mearns, where you may arrange an appointment to speak to an Officer in the Commercial team if you have any matters you wish to discuss.
Drop-in consultancy service
The Environmental Health section has a 'drop-in' consultancy service, which offers a 'one to one' discussion with proprietors on food and health and safety matters. Advice and guidance can be sourced via this service and some templates provided, to assist with compliance with Food and Health and Safety legislation.
New European laws will require food businesses to document their food safety management systems, and ‘Cooksafe’ is an effective tool to assist with this.
To access further information on any aspect of food or health and safety, or to arrange an appointment to discuss related issues, please contact
Rhona Douglas,
Principal Food/Health and Safety Officer
Telephone: 0141 577 3031
Food safety is just one of the areas in which the service seeks to protect the interests of consumers. The service will aim to respond within one working day to all enquiries and complaints in connection with the sale and consumption of food and will investigate further if required.
The council's Environmental Health Officers carry out rigorous inspections of all businesses that sell food - shops restaurants, pubs, mobile vending units etc. - to ensure they meet strict food safety regulations. Officers ensure the regulations are being followed through education and, if necessary, enforcement.
10 tips for food safety in the home
Wash hands thoroughly before handling food.
Prepare and store all cooked and uncooked foods separately; keep raw fish and meat at the bottom of the fridge.
Buy a fridge thermometer and keep the top shelf no higher than 5 degrees C
Keep your kitchen clean and wash surfaces, utensils and boards between different uses, use bactericidal detergent, where appropriate.
Defrost meats and poultry fully before cooking unless otherwise instructed.
Cook food thoroughly following the instructions on the pack.
If you re-heat food make sure it is piping hot. Undercooked food can cause illness, particularly burgers, sausages and poultry, be sure to cook thoroughly until the juice has run clear and no pink bits remain.
Do not eat food containing uncooked eggs.
Keep hot foods hot and cold foods cold.
Check the use by dates and use food only within the recommended period.
For further information
Telephone: 0141 577 3782