Food, Drink & Hospitality Food, hospitality and tourism UK-wide

Food safety compliance checklist

Quick verification checklist for food business operators. Covers registration, HACCP, temperature control, allergens, training, record keeping, and premises hygiene.

Guide summary

Register your food business with your local council at least 28 days before you start trading. Put a food safety management system in place, control temperatures, manage allergens, and keep records. These are legal requirements or you cannot trade.

  • Register with your local council at least 28 days before trading
  • Put a HACCP or SFBB food safety plan in writing
  • Keep fridges at 8°C or below; hot food at 63°C or above
  • Cook food to a core temperature of at least 75°C
  • Know your 14 allergens and tell customers about them
  • Label PPDS food with full ingredients by Natasha's Law
  • Train staff to handle food safely and manage allergens
  • Monitor and record fridge, freezer, and cooking temperatures daily
  • Get public liability insurance and employers' liability insurance
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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

  1. 1

    Registered with local authority

    Registration submitted at least 28 days before starting to trade. Applies to all food businesses including home-based.

  2. 2

    Food Safety Act 1990 obligations understood

    You are aware of offences for selling unsafe food, food not of the nature or quality demanded, and falsely described food.

  3. 3

    Appropriate insurance in place

    Public liability and product liability insurance covering food-related claims. Employers' liability insurance if you have staff.

Food safety management

  1. 1

    HACCP-based system in place

    Using SFBB, CookSafe (Scotland), MyHACCP, or a bespoke HACCP plan appropriate to your food operations.

  2. 2

    Documented procedures for all food handling

    Written procedures cover receiving deliveries, storage, preparation, cooking, cooling, reheating, and serving.

  3. 3

    Regular review of food safety procedures

    HACCP documentation reviewed when you change menu items, suppliers, equipment, or premises layout.

Temperature control

  1. 1

    Chilled food stored at 8C or below

    Target 5C. Check fridge thermometer at least daily.

  2. 2

    Hot holding above 63C

    Food displayed or held hot must remain at 63C or above.

  3. 3

    Cooking to safe core temperature

    Cook to a core temperature of at least 75C. Use a calibrated probe thermometer to verify.

  4. 4

    Temperature monitoring logs maintained

    Record fridge, freezer, cooking, and hot holding temperatures daily. Keep logs for inspection.

Allergens and labelling

  1. 1

    14 major allergens identified in all dishes and products

    Each recipe reviewed for allergen content. Allergen information updated when recipes or suppliers change.

  2. 2

    Allergen information available to customers

    Written allergen information provided for non-prepacked food. Signage directing customers to ask staff is acceptable if staff are trained.

  3. 3

    PPDS labelling compliant (if applicable)

    Food prepacked for direct sale includes full ingredients list with allergens emphasised (Natasha's Law).

  4. 4

    Staff trained in allergen management

    All food-handling staff can identify the 14 allergens and know procedures for allergen-free requests.

Training and records

  1. 1

    All food handlers trained appropriately

    Level 2 Food Hygiene certificate or equivalent for all staff handling food. Level 3 for supervisors and managers.

  2. 2

    Training records maintained

    Records show who was trained, what level, date of training, and certificate details. Keep for inspection.

  3. 3

    SFBB or CookSafe diary up to date

    Daily diary completed with opening and closing checks, temperature records, and cleaning tasks.

  4. 4

    Cleaning schedules documented

    Written cleaning schedule covering all food areas, equipment, and utensils. Records show cleaning was completed.

Premises and hygiene

  1. 1

    Adequate handwashing facilities

    Separate handwash basin with hot and cold running water, soap, and hygienic drying. Not used for food preparation.

  2. 2

    Proper waste management

    Food waste segregated from general waste. Bins lidded and emptied regularly. Authorised waste carrier used for disposal.

  3. 3

    Pest control measures in place

    Proofing against pests maintained. Pest control contract or monitoring programme in operation. No evidence of pest activity.

  4. 4

    Premises clean and well maintained

    Food preparation surfaces smooth, washable, and in good repair. Floors, walls, and ceilings clean with no flaking paint or mould.

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.

Official guidance