1. Register your food business

Registration requirements

All food businesses must register before trading - whether a restaurant, home bakery, or mobile caterer.

All food businesses in the UK must register with their local authority's environmental health department at least 28 days before starting to trade. Registration is free and is a legal requirement under food safety law. This applies whether you operate from commercial premises, home, a market stall, or as a mobile caterer.

Registration cost: FREE
Registration deadline: At least 28 days before trading
Registration validity: Permanent (notify of changes)
Processing time: Immediate confirmation, inspection scheduled later
Home-based businesses: Must register (same as commercial premises)
Mobile food businesses: Register once, with the local authority where the vehicle or equipment is normally kept
Food hygiene rating: Issued after first inspection (rating of 0 to 5)

Who needs to register

Commercial premises: Restaurants, cafés, pubs, hotels, takeaways, shops, bakeries, manufacturers
Home-based: Home baking businesses, childminders providing food, food sold online from home
Mobile: Food trucks, market stalls, mobile caterers, ice cream vans
Temporary: Pop-ups, event catering, farmers markets (register even for occasional trading)

Separate from premises licence

Food business registration is separate from premises licences for alcohol. Restaurants serving alcohol require both free food registration with environmental health AND a premises licence (£100-£1,905) from the licensing authority. Both are usually departments within the same local council.

2. Implement a food safety management system

Set up HACCP-based procedures - most small businesses use Safer Food, Better Business (SFBB).

The 7 HACCP Principles

HACCP is the legal standard for food safety management. For small businesses, the FSA provides free simplified systems.

HACCP (Hazard Analysis and Critical Control Points) is a legally required food safety management system for all UK food businesses. The system is based on seven internationally recognised principles that must be followed to identify, evaluate, and control food safety hazards.

Principle 1: Conduct hazard analysis: Identify and list potential hazards at each process step, evaluate hazards and conditions leading to their presence, and specify control measures to prevent, eliminate, or reduce hazards
Principle 2: Determine Critical Control Points (CCPs): Decide which hazards qualify as critical control points - steps where control is essential to prevent or eliminate a food safety hazard
Principle 3: Establish critical limits: Define measurable values that separate safe from unsafe product at each CCP (e.g. temperature, time, pH level)
Principle 4: Establish monitoring system: Set up a planned sequence of observations or measurements to ensure each CCP remains within critical limits
Principle 5: Establish corrective actions: Define actions to take when monitoring indicates a CCP is out of control or critical limits are breached
Principle 6: Validation, verification, and review: Ensure HACCP elements are scientifically sound and the system works effectively through regular checks and reviews
Principle 7: Documentation and record keeping: Maintain all HACCP documentation and records - procedures, monitoring results, corrective actions, and verification activities

Hazard types

HACCP addresses three main types of hazards:

Microbiological: Harmful bacteria such as Salmonella, E.coli, and Listeria
Chemical: Chemical contamination from cleaning products or allergens
Physical: Foreign objects such as glass, metal, or plastic fragments

Implementation approaches

UK food businesses can implement HACCP using two main FSA-provided tools:

Safer Food Better Business (SFBB): Simplified approach for small businesses with simple operations (caterers, retailers, childminders)
MyHACCP: Comprehensive online tool for small manufacturers (up to 50 employees) with more complex processes

MyHACCP - Build your HACCP plan online (opens in a new tab)

Non-compliance penalties

Failure to implement HACCP-based food safety management is a criminal offence:

Magistrates' Court - fine: Unlimited in England and Wales (hygiene regulation offences are fine-only on summary conviction); Scotland and Northern Ireland retain a £20,000 cap
Crown Court - fine: Unlimited
Crown Court - imprisonment: Up to 2 years
Training requirement: Staff developing/maintaining HACCP must have adequate training; Level 3 HACCP qualification recommended for HACCP managers

Common Critical Control Points by business type

Restaurants/Cafes: Cooking temperatures, hot holding, chilling, reheating, allergen control
Retailers: Chilled storage temperatures, date marking, allergen labelling
Manufacturers: Heat treatment (pasteurisation), metal detection, pH control, packaging integrity
Bakeries: Baking temperatures, cooling, allergen cross-contamination prevention

Enforcement consequences

Hygiene Improvement Notices - requiring specific remedial action
Low food hygiene rating (0-2) - visible to customers
Hygiene Emergency Prohibition Notices - immediate closure powers
Criminal prosecution for serious or repeated breaches

Detailed HACCP guidance

Understand how to implement food safety management in your business.

Safer Food, Better Business (SFBB)

Most small food businesses use SFBB - a simplified, practical system that meets HACCP requirements.

Safer Food Better Business (SFBB) is a simplified HACCP system designed for small food businesses with simple operations in England and Wales. It provides a practical way to meet your legal food safety management requirements under Regulation (EC) 852/2004.

SFBB 5 core topics: Cross-contamination, Cleaning, Chilling, Cooking, Management
Daily diary requirement: Record opening/closing checks every day
Review frequency: Conduct 4-weekly reviews of procedures
Record retention: Keep until next local authority visit
Available packs: Caterers, Retailers, Childminders, Care homes, Specialist cuisines

Download SFBB packs (opens in a new tab)

3. Control food temperatures

Bacteria multiply rapidly between 8C and 63C. Keep cold food below 8C; hot food above 63C.

Temperature requirements

Temperature control is critical - most food poisoning comes from temperature abuse.

Chilled food storage: 8°C or below (5°C recommended)
Frozen food storage: -18°C or below
Hot food holding: 63°C or above
Danger zone: 8°C to 63°C - bacteria multiply rapidly
Cooking temperature (core): 70°C for 2 minutes, or an equivalent combination such as 75°C for 30 seconds or 80°C for 6 seconds (FSA standard advice)
Reheating: 82°C is a statutory requirement in Scotland only; elsewhere, reheat until steaming hot throughout (70°C or above is FSA guidance, not a legal threshold)

4. Prepare for your food hygiene rating

Environmental Health will inspect and rate you 0-5. A good rating builds customer trust.

Food Hygiene Rating Scheme (FHRS)

After your first inspection, you'll receive a rating from 0 to 5. This is published online.

The UK operates two food hygiene rating systems. England, Wales, and Northern Ireland use the Food Hygiene Rating Scheme (FHRS) with a 0-5 scale. Scotland uses the Food Hygiene Information Scheme (FHIS) with a Pass/Improvement Required system.

FHRS Rating 5: Very good hygiene standards
FHRS Rating 4: Good hygiene standards
FHRS Rating 3: Generally satisfactory
FHRS Rating 2: Some improvement necessary
FHRS Rating 1: Major improvement necessary
FHRS Rating 0: Urgent improvement necessary
FHIS Pass: Meets legal requirements (Scotland)
FHIS Improvement Required: Does not meet legal requirements (Scotland)
Display - Wales: Mandatory since 28 November 2013 (94% compliance)
Display - Northern Ireland: Mandatory since 7 October 2016 (90% compliance)
Display - England: Voluntary (72% compliance in 2024)
Display - Scotland: Voluntary

Inspection frequency

Local authorities inspect food businesses based on risk category:

Category A (highest risk): At least every 6 months
Category B: At least every 12 months
Category C: At least every 18 months
Category D: At least every 24 months
Category E: At least every 3 years

Request a re-rating

If you've made improvements after a poor rating, you can request a re-inspection. There's usually a fee.

Businesses that have made hygiene improvements since their last inspection may request a re-rating inspection. Current rating acceptance and completion of all recommended hygiene improvements is required before requesting re-rating.

Eligibility: Available only if you did not receive a rating of 5 and have accepted your current rating
Improvement requirement: All recommended hygiene improvements must be completed before requesting re-rating
England - free service: Maximum one re-rating between planned inspections; 3-month wait before inspection typically begins
England - paid service: Fees vary by local authority; unlimited requests allowed; 3-month timeframe expected
Wales and Northern Ireland: All local authorities charge fees (Wales typically around £219 to £255, charged by the local authority; Northern Ireland £150); unlimited requests permitted; visit within 3 months
Result notification: Within 14 days of re-rating inspection
Rating outcome: New rating may increase, decrease, or stay the same

Request a re-rating inspection (opens in a new tab)

5. Manage allergens and comply with Natasha's Law

Know the 14 major allergens. If you sell prepacked food made on-site, full labelling is required.

The 14 major allergens

UK law requires you to declare 14 specific allergens. Know what's in every product you sell.

Under UK food law, the following 14 allergens must always be declared when present as ingredients, whether in pre-packed food, non-prepacked food, or food prepacked for direct sale.

1. Cereals containing gluten: Wheat, rye, barley, oats, spelt, kamut, and their hybridised strains
2. Crustaceans: Prawns, crab, lobster, crayfish, and related species
3. Eggs: Eggs and products containing eggs from all bird species
4. Fish: Fish and fish products (except fish gelatine used as carrier for vitamins/carotenoids or as fining agent in beer/wine)
5. Peanuts: Peanuts and products containing peanuts (also known as groundnuts)
6. Soybeans: Soybeans and products containing soybeans (with limited exemptions for refined oil and tocopherols)
7. Milk: Milk, milk products, and lactose (with limited exemptions for whey in distillates and lactitol)
8. Nuts: Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts, and their products
9. Celery: Celery including celeriac (celery root) and celery leaves
10. Mustard: Mustard seeds, powder, and products containing mustard
11. Sesame: Sesame seeds and products containing sesame
12. Sulphur dioxide and sulphites: At concentrations above 10mg/kg or 10mg/litre (expressed as SO2)
13. Lupin: Lupin seeds, flour, and products containing lupin
14. Molluscs: Mussels, oysters, squid, octopus, snails, and related species

How to declare allergens

Allergens must be emphasised in the ingredients list using one of these methods:

Bold text
CAPITALS
Underlining
Different colour
Italics

For non-prepacked food, allergen information can be provided verbally if a clear notice directs customers to ask staff. However, written information is strongly recommended.

Allergen guidance for food businesses (opens in a new tab)

PPDS labelling (Natasha's Law)

Since October 2021, food prepacked on-site must have full ingredients labelling with allergens emphasised.

Natasha's Law requires food businesses to provide full ingredients lists with emphasised allergens on all food "prepacked for direct sale" (PPDS). This applies to food that is packaged on the same premises where it is sold, before the customer selects it.

What is PPDS food?

PPDS includes items like sandwiches, salads, pies, and baked goods that are packaged before a customer selects them, but sold from the same premises where they were packaged. This is different from food packed on demand or fully pre-packaged food with labels already applied by the manufacturer.

Effective date: 1 October 2021 (UK-wide)
Required on label: Food name, full ingredients list, allergens emphasised
Emphasis methods: Bold, italic, highlighting, underlining, different font or colour
Minimum font size: 1.2mm x-height for packaging ≥80cm²; 0.9mm for <80cm²; <10cm² exempt from full list
Number of allergens: 14 mandatory allergens must be declared

Celery: Including celeriac
Cereals containing gluten: Wheat, rye, barley, oats, spelt, kamut
Crustaceans: Prawns, crabs, lobster, crayfish
Eggs: All egg products
Fish: All fish products
Lupin: Lupin seeds and flour
Milk: Including lactose
Molluscs: Mussels, oysters, squid, snails
Mustard: All mustard products
Peanuts: Groundnuts
Sesame: Sesame seeds
Soybeans: Soya products
Sulphur dioxide/sulphites: Above 10mg/kg or 10mg/litre
Tree nuts: Almonds, hazelnuts, walnuts, cashews, pecans, brazils, pistachios, macadamia

Penalties for non-compliance

Allergen labelling breaches can result in enforcement action ranging from improvement notices to unlimited fines and imprisonment. Between 2014-2020, fines for allergen violations ranged from £50 to £93,000, with an average of £6,189. Environmental Health Officers from local authorities enforce these requirements.

A 2023 FSA survey found that 24% of food businesses admitted they were not fully compliant with allergen labelling requirements.

FSA allergen labelling guidance (PPDS) (opens in a new tab)

6. Label food correctly

Pre-packed food needs specific information: ingredients, allergens, dates, nutrition, business details.

Food Information Regulations

The FIR sets out what information must appear on food labels and how to provide it.

Mandatory information on pre-packed food

All pre-packed food must display:

Name of the food: Legal name (e.g., 'strawberry jam' not 'fruity spread')
Ingredients list: In descending order by weight, with allergens emphasised
Allergen information: 14 allergens emphasised (bold, italics, or contrasting colour)
Net quantity: Weight or volume in metric units
Date marking: 'Use by' (safety) or 'Best before' (quality)
Storage conditions: If special conditions needed
Business name and address: Responsible food business operator
Country of origin: If omission would mislead
Instructions for use: If necessary
Nutrition declaration: Energy, fat, saturates, carbohydrate, sugars, protein, salt (per 100g/ml)
Alcohol content: For drinks exceeding 1.2% ABV

The 14 major allergens requiring emphasis

Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut)
Crustaceans (prawns, crab, lobster)
Eggs
Fish
Peanuts
Soybeans
Milk (including lactose)
Nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts)
Celery
Mustard
Sesame seeds
Sulphur dioxide and sulphites (at concentrations above 10mg/kg)
Lupin
Molluscs (mussels, oysters, squid)

Exemptions from nutrition declaration

Businesses with fewer than 10 employees and annual turnover/balance sheet below €2 million are exempt from nutrition labelling for products they manufacture. Other exemptions include unprocessed single-ingredient products, foods in packages <25cm², and distance-selling where nutrition info is provided before purchase.

Font size requirements

Mandatory information must have x-height (height of lowercase letter 'x') of at least 1.2mm. For packages with largest surface <80cm², minimum x-height is 0.9mm.

Label requirements review: Review all product labels against FIR mandatory requirements checklist
Allergen emphasis: Ensure all 14 allergens are emphasised in ingredients lists (bold/italic/colour)
Nutrition information: Verify nutrition information is present and correctly calculated per 100g/ml
Font size compliance: Check font sizes meet minimum x-height requirements (1.2mm or 0.9mm)
Importer address: Ensure UK address of importer is shown for imported products
Date marking accuracy: Ensure 'Use by' dates are used for microbiologically perishable foods (not 'Best before')
Claims compliance: Verify compliance with EU Regulation 1924/2006 if making nutrition or health claims
Record keeping: Keep records of label approval and ingredient specifications

Food labelling and packaging (opens in a new tab)

7. Train your staff

Food handlers must be trained appropriately. Level 2 Food Hygiene is the industry standard.

Food hygiene training requirements

Training is a legal requirement, but certificates aren't mandated. Focus on competency.

Important: UK law requires food handlers to receive training and supervision, but food hygiene certificates are not legally required. This is a common misconception. What matters is that food handlers are competent to handle food safely.

All food businesses must ensure that food handlers receive appropriate supervision, instruction, and training in food hygiene matters commensurate with their work activities, as required by Regulation (EC) 852/2004, Article 4.

Legal requirement: Training and supervision mandatory; certificates NOT required
Legal basis: Regulation (EC) No 852/2004, Article 4
Training timing: Before starting work handling food
Supervision requirement: Appropriate supervision in line with work area
HACCP developer training: Person developing food safety system must have suitable training (typically Level 3)
Training methods: Formal courses, in-house training by competent person, or local authority courses
Allergen training: No specific course is mandated - the legal duty is that staff are competent and provide accurate allergen information; the FSA provides a free online course

Common food hygiene course levels

While certificates are not legally required, many businesses choose to use accredited courses as evidence of competency:

Level 1: Basic awareness for low-risk food handling (e.g. serving pre-packaged food)
Level 2: Standard for food handlers involved in preparing, cooking, or serving food
Level 3: For supervisors and those responsible for developing food safety management systems (HACCP/SFBB)

Training record keeping: Maintain records of staff name, training date, type of training, and trainer/provider
Review frequency: Regular refresher training and when procedures change
Documentation purpose: Evidence of due diligence during inspections
In-house training: Acceptable if delivered by competent person with food safety knowledge

The certificate myth

Food Standards Agency guidance explicitly states: "Training is required but certificates are not mandatory." What is legally required is that food handlers are competent to handle food safely and receive appropriate supervision.

During inspections, Environmental Health Officers assess whether staff demonstrate competency through observation, questioning, and review of training records - not by checking for certificates.

8. Keep food safety records

Maintain your SFBB diary, temperature logs, and supplier records. Keep SFBB records until your next local authority visit, and traceability records for the product's shelf life plus 12 months (good practice).

Record keeping requirements

Good records prove your food safety system works. Inspectors will ask to see them.

All UK food businesses must keep up-to-date records as part of their HACCP-based food safety management system under Regulation (EC) 852/2004. Records demonstrate legal compliance and provide evidence of due diligence during inspections and food safety incidents.

Why keep food safety records?

Food safety records serve multiple purposes: proving you meet legal requirements, demonstrating due diligence if a food safety problem occurs, helping you track and manage food safety controls effectively, and providing evidence during local authority inspections. Records may be used in legal proceedings.

Record format: Electronic or printed (both acceptable for inspections)
Availability requirement: Available for inspection at all times
SFBB diary records: Daily opening/closing checks and any problems
SFBB record retention: Until next local authority visit
Traceability records retention: Good practice: shelf life plus 12 months
Temperature monitoring: Fridge, freezer, chilled display temperatures daily
Cooking records: Core temperatures for critical items
Cleaning schedules: What was cleaned, when, and by whom
Supplier information: Names, addresses, contact details of all suppliers
Staff training records: Staff name, date, type of training, trainer details
Corrective actions: Problems identified, actions taken, by whom, when
Delivery checks: Condition of food, packaging, temperature on arrival
HACCP plan reviews: Dates reviewed, changes made, reasons for changes

SFBB daily diary requirements

Businesses using Safer Food Better Business must complete the diary every day. The diary records:

Opening checks: Fridge/freezer temperatures and operation, staff fitness for work and clean work clothes, preparation areas clean and disinfected, probe thermometer working and probe wipes available
Closing checks: End-of-day temperatures, cleaning completed, food stored correctly
Problems and actions: Any issues that occurred during the day and what you did about them
Extra checks: Additional monitoring advised in your safe methods section

Traceability records

Food businesses must maintain traceability - knowing where food came from and where it went. This includes:

Supplier names, addresses, and contact details for all food and ingredients
Delivery dates and batch/lot numbers
Customer information for wholesale/retail supply (where applicable)
Dates food was supplied to customers

Traceability records help quickly identify and remove unsafe food from the supply chain during food safety incidents. Good practice retention period is the product's shelf life plus 12 months.

Records required for inspections

Local authority food safety officers will check your records during inspections. They will look for:

Evidence that monitoring is happening daily (temperature logs, cleaning records)
Complete and up-to-date diary entries (if using SFBB)
Records of corrective actions when problems occur
Staff training documentation
Supplier information and traceability
Regular reviews of your food safety system

Missing or incomplete records may result in a lower food hygiene rating or enforcement action.

Enforcement and penalties

Environmental Health Officers have wide enforcement powers. Serious breaches can close your business.

Selling unsafe food: Unlimited fine and/or 2 years imprisonment
Failing to comply with improvement notice: Unlimited fine and/or 2 years imprisonment
Obstructing officers: Fine not exceeding level 5 and/or up to 3 months imprisonment
Hygiene Emergency Prohibition Order: Immediate closure of premises
Enforcer: Local authority environmental health

Meet food safety requirements for your business

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