Food, Drink & Hospitality Food, hospitality and tourism

Food safety compliance checklist

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

UK-wide
Guide summary

You must register your food business with your local authority at least 28 days before trading. Follow food safety rules like temperature control, allergen labelling, and staff training. Keep records and maintain clean premises.

  • Register with your local authority 28 days before trading
  • Keep chilled food at 8°C or below, frozen at -18°C or below
  • Cook food to 75°C for at least 2 minutes
  • Label all food with 14 allergens if present
  • Train all food handlers in Level 2 Food Hygiene
  • Use HACCP or Safer Food, Better Business for food safety
  • Keep records of training and food safety checks
  • Get a food hygiene rating after inspection
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UK-wide

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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