Food safety compliance checklist

Use this checklist to verify your food business meets its legal obligations. Every item is a regulatory requirement. If you cannot confirm an item, resolve it before trading or serving food.

Registration and legal

Food safety management

HACCP food safety management requirements

Hazard Analysis and Critical Control Points

HACCP (Hazard Analysis and Critical Control Points) is a food safety management system required by the Food Hygiene Regulations 2013. You must identify hazards and control them at critical points.

The 7 HACCP principles:

Conduct hazard analysis - identify biological, chemical, and physical hazards
Determine critical control points (CCPs) - steps where control is essential
Establish critical limits - maximum/minimum values at each CCP
Establish monitoring procedures - how and when to check CCPs
Establish corrective actions - what to do when limits are exceeded
Establish verification procedures - confirm system works
Keep records - document everything

Small businesses can use Safer Food, Better Business (SFBB) - a free FSA pack that meets HACCP requirements.

Temperature control

Food temperature control requirements

Required temperatures for food storage and service

Chilled food storage: 8°C or below (5°C recommended)
Frozen food storage: -18°C or below
Hot food holding: 63°C or above
Danger zone: 8°C to 63°C - bacteria multiply rapidly
Cooking temperature (core): 75°C for at least 2 minutes
Reheating: 82°C in Scotland, 75°C elsewhere

Allergens and labelling

Training and records

Food hygiene training requirements

Training levels and who needs them

Level 2 Food Hygiene: All food handlers (6-8 hours)
Level 3 Food Hygiene: Supervisors and managers (3 days)
Refresher training: Recommended every 3 years
Legal requirement: Training commensurate with work activities
Record keeping: Keep training records for inspection

Premises and hygiene

If you cannot confirm any item, address it before trading. Selling unsafe food or operating without registration can result in unlimited fines, closure of your premises by an Environmental Health Officer, and up to 2 years imprisonment under the Food Safety Act 1990.

Legal basis

Business Context Testing

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Food safety compliance checklist

Registration and legal

Food safety management

Temperature control

Allergens and labelling

Training and records

Premises and hygiene

Compliance Assistant

🧪 Business Context Testing

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Registration and legal

Food safety management

Temperature control

Allergens and labelling

Training and records

Premises and hygiene

Related guides in Food Business Registration

Business Context Testing

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