Food safety compliance checklist

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

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

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

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

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

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

Target 5C. Check fridge thermometer at least daily.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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