Food, Drink & Hospitality UK-wide

Food safety management systems and HACCP

Implement HACCP-based food safety management procedures and comply with food hygiene regulations.

Guide summary

You must register your food business with your local council at least 28 days before you start trading. You must also put a food safety management system in place based on HACCP principles – the Safer Food, Better Business pack is a free, simple option for small businesses. Follow strict temperature rules for hot and cold food, and train your staff in food hygiene. If you do not follow these rules, you could face unlimited fines and up to 2 years in prison.

  • Register your food business with your local council 28 days before starting
  • Use a HACCP-based food safety system – Safer Food, Better Business is free
  • Keep hot food at 63°C or above
  • Keep cold food at 8°C or below (5°C is better)
  • Cook food to 75°C for 30 seconds (or 70°C for 2 minutes)
  • Train food handlers to Level 2 in food hygiene
  • Train supervisors to Level 3 in food hygiene
  • Display your food hygiene rating sticker if in Wales or Northern Ireland
  • Penalties: unlimited fines and up to 2 years in prison
  • Report staff illness with vomiting or diarrhoea immediately
On this page

Related guides in Risk Assessment

Legal requirement for food safety management

All food businesses must have food safety management procedures based on Hazard Analysis and Critical Control Point (HACCP) principles. This is a legal requirement under Regulation (EC) 852/2004 on the hygiene of foodstuffs, enforced through the Food Safety and Hygiene (England) Regulations 2013 (and equivalent regulations in Wales, Scotland, and Northern Ireland).

The Food Standards Agency provides free, simplified HACCP-based systems for different types of food businesses through the Safer Food, Better Business (SFBB) suite of packs.

Safer Food, Better Business (SFBB)

For most small food businesses, SFBB provides a simpler way to implement HACCP principles. SFBB focuses on practical food safety controls organized around:

The 4 Cs of food hygiene:

  • Cleaning: Keep yourself, work surfaces, and equipment clean to prevent bacteria spreading
  • Cooking: Cook food thoroughly to kill harmful bacteria. FSA standard advice is 70°C for 2 minutes. Alternative equivalent time-temperature combinations include 75°C for 30 seconds or 80°C for 6 seconds
  • Chilling: Keep food cold to stop harmful bacteria from growing (below 8°C legally, below 5°C recommended)
  • Cross-contamination: Prevent bacteria spreading between foods, surfaces, hands, and equipment

SFBB structure:

  • Safe method: Step-by-step guide to food safety in your business
  • Diary: Daily opening/closing checks, cooking temperatures, deliveries, cleaning
  • 4-week review: Regular review of your food safety procedures
  • Proving your arrangements: Documents to show inspectors

Food business registration and inspection

All food businesses must register with their local authority's Environmental Health department at least 28 days before starting operations. Registration is free. Following registration, your premises will be inspected and given a Food Hygiene Rating (0-5).