Weights and measures |
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| Introduction |
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| If your business sells goods by weight or another measure such as volume or length you must comply with a range of rules which are designed to help customers understand how much they are buying and to ensure they receive the amount of goods they are entitled to. |
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| The rules are particularly relevant to businesses that sell food or drink - whether that's a greengrocer, a butcher or a bar. But other businesses such as DIY shops and petrol stations are also affected. |
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| This article provides an overview of weights and measures legislation. It includes rules on fixed-weight packages of goods and on using metric weights and measures, as well as information for specific types of business. |
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| Goods sold by weight or measure |
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| Goods sold by weight or measure must |
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Be sold in metric quantities. For example: |
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- If you sell by weight, you use kilograms and grams instead of pounds and ounces;
- If you sell by volume, you use litres instead of pints, or cubic metres instead of cubic feet;
- If you sell by length, you use metres instead of feet and inches.
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There are one or two exceptions. Draught beer and milk, for example, in returnable containers can still be sold in pints. |
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2. |
Be packaged to show the metric measure. You can also show the imperial measure too, as long as it isn’t more prominent than the metric measure. |
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| Since 11 April 2009, restrictions limiting the range of sizes that all pre-packaged goods could be packed in (with the exception of wines and spirits) have been removed. Aerosol products can also now be packed by weight or volume. Although goods can now be packed in any size, you may continue using traditional standard pack sizes if you prefer. |
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| Fixed-weight packaged goods: what you must do |
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| Rules regulating the way businesses weigh, measure and label packaged goods came into force in April 2006. You must comply with three rules: |
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- The average contents of packages should not be less than the nominal quantity;
- The proportion of packages that are short of the stated quantity by a defined amount - the tolerable negative error (TNE) - should be less than a specified level;
- No package should be short by more than twice the TNE.
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| Businesses that check each package are not obliged to keep records, but if no records are kept each package must contain at least the stated minimum. |
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| Businesses that check the contents by sampling must use a system that ensures packages meet the three rules. They must keep records of their checks for at least one year from the date the packages leave the premises, or until the date by which the contents must be consumed if indicated. |
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| Approved equipment should be marked "CE", with a black "M" on a green background and a four-digit number. |
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| The weight of any package must not include the weight of the packaging. |
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| Industry specific rules |
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| Bakers |
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| Since April 2009, restrictions limiting the range of sizes that all pre-packaged goods could be packed in (with the exception of wines and spirits) have been removed. |
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| You can therefore package bread in any size. Whatever package size you decide to use, it must be clearly displayed on the packaging. |
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| All bread (packaged and unpackaged) that is sold in quantities weighing over 5 grams and less than 25 kilograms must now be packaged using the average system of quantity control. For example, for a 400 gram loaf this would mean: |
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- The average loaf must weigh at least 400 grams;
- At most one in 40 loaves can weigh less than 388 grams;
- No loaf can weigh less than 376 grams.
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| You must also allow for weight loss as loaves dry out. Loaves displayed for sale must meet their weight targets at all times. |
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| Responsibility for compliance with the new rules rests with the person baking or finishing the baking process, not with the person packaging the goods. Non-packaged bread remains outside the scope of the new rules and continues to be treated under the specified quantities rules. |
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| Retailers who wish to have their bread treated under the minimum system rather than the average system must notify their local Trading Standards office. The bread must still be checked to ensure it is at least the weight stated. |
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| Butchers |
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| In general, meat and poultry must be sold by weight. |
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| Most pre-packed items must be marked with their net weight - excluding packaging. |
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| Items that aren't pre-packed can be sold by net weight or gross weight - including packaging. However, there are limits on what the packaging may weigh. |
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| You must let the customer know the weight before they pay. This is usually done by weighing the product in front of them. You must use scales that are approved for trade use and stamped to show they've been tested. Approved equipment should be marked "CE" with a black "M" on a green background and a four-digit number. |
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| Make sure customers understand if the weight of the product will change. For example, if someone buys some meat but asks for it to be trimmed or boned, causing a weight reduction. |
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| You must display the prices of your products. Pre-packed items must be marked with the price. It must also be easy for the customer to see the unit price - for example, price per kilogram. For items that are not pre-packed, you usually need to display the unit price. |
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| Greengrocers |
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| If you sell loose fruit and vegetables, you'll usually sell them by weight. Choose either |
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- Net weight - the weight without wrapping or containers
- Gross weight - the weight including wrapping
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| There are limits on the weight of wrapping you can use. However, two groups of produce don't have to be sold by weight, unless you want to do so. They are: |
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- Countable produce that can be sold by number, such as apples, bananas and onions;
- Some salad products that can be sold by the bunch, such as spring onions and carrots.
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| Pre-packed fruit and vegetables must be sold by net weight - or by number if they're countable products. The pack must be clearly marked with the contents. Pre-packed goods usually have the weight or quantity marked on the packet. |
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| You must let customers know the weight of produce before they buy. Usually, loose produce is weighed in front of the customer. |
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| The weighing machine you use must be approved for trade use and stamped to show it's been tested. Ask your equipment supplier for advice on this. Approved equipment should be marked 'CE' with a black 'M' on a green background and a four-digit number. |
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| Pubs, restaurants and cafes |
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| You must only sell drinks in approved measures. These are: |
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- Pints, half pints and the rarely used third of a pint for draught beer, lager and cider;
- Multiples of 25 milliliters or 35 milliliters for gin, rum, whisky and vodka except when they're served as part of a cocktail;
- 125 milliliters or 175 milliliters for glasses of wine;
- 250 milliliters for carafes of wine.
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| You must use officially stamped measures, metering equipment or glasses. For example, beer can be served using metered pumps or in stamped glasses. |
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| Spirits can be measured through stamped optics or using stamped measures. Your price list must say what quantities drinks are sold in. |
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| You must make the prices of food and drink clear. The easiest way is by using a price list. Bars must show the price list at the bar where orders are taken. Restaurants and cafes must show it at the entrance or in the window. |
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| Your prices must include VAT. It must also be made clear if you have a compulsory service charge, a cover charge or a minimum charge. |
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| Certain rules relating to the display of prices in pubs and restaurants were replaced on 26 May 2008 by the Consumer Protection from Unfair Trading Regulations 2008. The new regulations made it a general requirement not to omit information which the average consumer needs to take an informed decision regarding a purchase. |
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| You are also prohibited from giving misleading descriptions of food. |
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