As environmental health professionals, we all know that food safety law never stands still. The landscape is continually shifting, and keeping up with what’s coming next can be challenging. In this short blog, we look at key developments on the horizon and what they mean for our work. 

A new era: The SPS agreement and future trade alignment 

You may have heard the term ‘SPS’, but what does it mean in practice? When the UK left the EU, retained EU food legislation became assimilated law on 1 January 2024. Any legislation still bearing ‘EU’ or ‘EC’ in the title now falls into that category. Building on the historical 1995 SPS Agreement on the Application of Sanitary and Phytosanitary Measures, the UK and EU reached a new, modernised SPS agreement on 19 May 2025. Its purpose is to ease trade barriers, support regulatory reform and strengthen post-Brexit trading relationships. 

This is likely to prompt a review, led by the Food Standards Agency (FSA), of UK domestic food safety legislation, particularly where dynamic alignment with EU law is needed. The purpose of this is to ensure that there is an interconnection between our risk based domestic regulation, together with the novel food frameworks and to ensure that new and emerging risks are captured.  

Now that SPS implementation is underway, we’ll continue to follow and report on developments as they unfold. 

Updated food law codes of practice 

Following a 12-week consultation with local authorities and key stakeholders, the food law codes of practice and practice guidance for England, Wales and Northern Ireland were updated and published in October 2025: Food and Feed Codes of Practice (FSA).  

Key changes include: 

• A stronger competency-based approach for local authority officers 

  
  

• Modernised risk-rating systems prioritising high-risk and non-compliant businesses 

  
  

• Improved consistency across the UK, while recognising regional differences 

  
  

• Greater use of digital tools and remote assessments. 

These updates aim to help local authorities target their resources where they can have the greatest impact on public health, including wider options for monitoring compliance. 

Post-budget: A new national system for large businesses 

In the recent budget, the FSA was asked by UK Government, to develop a new national system of regulation for highly compliant large businesses in England, including major national retail chains. This change is likely to spark significant and enthusiastic discussion across the profession, especially around how the system will evolve in collaboration with local authorities and primary authorities. 

Novel foods: A streamlined regulatory framework 

The novel foods sector continues to expand rapidly. In April 2025, the Food and Feed (Regulated Products) (Amendment, Revocation, Consequential and Transitional Provision) Regulations 2025 came into force, simplifying the regulatory framework in Great Britain. 

This now removes the 10-year renewal requirement for authorisations and allows authorisations to come into effect immediately following ministerial decision; once ministers decide to authorise a novel food, the product is approved for the market by being added to an official online public register without the need for secondary legislation. This makes the process more efficient and brings it in line with other regulated product regimes.  

Food fraud: Strengthened enforcement powers 

From 1 May 2025, the National Food Crime Unit (NFCU) gained new powers under PACE, enabling investigators to apply for and execute warrants with appropriate safeguards. This represents a significant step forward in tackling food crime and was widely welcomed across the sector. 

And finally: A Christmas message and turkey safety tips 

To help keep your festive season safe, here are some essential tips for preparing and cooking your Christmas turkey: 

• Defrost your turkey in the fridge and place it on a tray to catch drips 

  
  

• Use separate chopping boards and utensils for raw poultry 

  
  

• Never wash your turkey — splashes can spread harmful bacteria 

  
  

• Wash your hands thoroughly after handling raw meat 

  
  

• Cook the turkey until it is piping hot throughout and the juices run clear, and if using a thermometer probe, ensure the thickest part of the meat reaches one of the following safe time–temperature combinations: 

  
  

• 60°C for 45 minutes 

  
  

• 65°C for 10 minutes 

  
  

• 70°C for 2 minutes 

  
  

• 75°C for 30 seconds 

  
  

• 80°C for 6 seconds 

And just in case you’ve misplaced the cooking instructions on the label, here is a basic guide courtesy of the FSA:  

• Preheat oven to 180ºC (160ºC fan, Gas Mark 4) and cook for: 

  
  

• 45 minutes per kg plus 20 minutes for a turkey that weighs under 4.5kg 

  
  

• 40 minutes per kg for a turkey that weighs between 4.5kg and 6.5kg 

  
  

• 35 minutes per kg for a turkey that weighs over 6.5kg 

Wishing everyone a very happy and safe Christmas!