Food, Drink & Hospitality

Food safety management systems and HACCP

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

UK-wide
Guide summary

All food businesses in the UK must have food safety procedures based on HACCP principles. You must register your business 28 days before trading and follow strict rules for hygiene, temperatures, and staff training. Failure to comply can lead to large fines and even prison.

  • Register your food business at least 28 days before opening
  • Set up a food safety system based on HACCP principles
  • Keep hot food at 63°C or above, cold food at 8°C or below
  • Cook food to a core temperature of 75°C for 30 seconds
  • Train all food handling staff in food hygiene
  • Ensure staff wear clean clothes, wash hands, and report illness
  • Use free 'Safer Food, Better Business' tools if suitable for your business
  • Fines up to £20,000 and 6 months in prison for breaking rules
On this page
UK-wide

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).