Starting a food business

If you're thinking of starting a food business there are plenty of things you need to think about.

Registering your food business

Food businesses must register with local authorities in order for them to keep an up-to-date list and inspect them on a regular basis. Extra guidance is available and you may download a registration form. For businesses that do not sell food to the public for example food manufacturers, you may also need to have your premises approved under Regulation EC Number 853/2004.

Training

The proprietors of food businesses must ensure that all food handlers (including themselves) are adequately supervised, instructed and/or trained depending on their work activities.

All food handlers will require basic instructions before they start work (personal hygiene, what to do if they have a stomach upset).

Staff who handle 'low risk' or wrapped/prepacked 'high risk' food should be instructed in hygiene awareness (cleanliness, causes of food poisoning, temperature control). For handlers that prepare or serve open 'high risk' food will ideally require level two training (Basic Food Hygiene course or equivalent).

Hazard Analysis Critical Control Point (HACCP)

All food businesses are required to assess the food hazards in their operation to identify steps that are critical to food safety, ie cooking food to kill bacteria. Proprietors must then ensure that controls are put in place to control the risks and monitor them to make sure they are working.

The Food Standards Agency has made diary refills available for businesses free of charge. Refills can be obtained by businesses and local authorities through the FSA publications line, EC Group - telephone 0845 606 0667, fax 020 8867 3225 or email foodstandards@ecgroup.co.uk.

Guidance

The council has numerous guidance leaflets on a range of subjects that can be downloaded free from this site. Links are also provided to other websites where information can be obtained.