Food Hygiene Requirements

BusinessLast reviewed: 1 April 20255 min

Any business that sells, prepares, handles, distributes, or stores food for human consumption is a food business and must comply with food hygiene law. This includes restaurants, cafes, takeaways, market stalls, food manufacturers, and home-based food businesses. The local authority environmental health team is your primary regulator.

Key points

All food businesses must register with their local authority at least 28 days before starting to trade — registration is free.
Food businesses must implement a food safety management system based on Hazard Analysis and Critical Control Point (HACCP) principles.
Food businesses in England, Wales, and Northern Ireland receive a Food Hygiene Rating (0–5) displayed at the premises and online.
The Food Safety Act 1990 imposes criminal liability for selling food that is injurious to health or not of the nature, substance, or quality demanded.

Registration and Approval

Before starting to trade, you must register your food business with the local authority Environmental Health department. Registration is free, mandatory, and cannot be refused — it enables the local authority to identify and inspect food businesses in their area. Registration applies to all food businesses, including home bakers, market traders, and mobile catering units. If you move premises, open a new site, or significantly change your business activities, you must re-register or update your registration.

Some food businesses require approval rather than (or in addition to) registration. Approval is required for businesses handling animal products at scale — slaughterhouses, cutting plants, dairies, egg packing centres, and certain food manufacturers. Approved establishments are listed on the Food Standards Agency (FSA) website. Operating without registration or required approval is a criminal offence under the Food Safety and Hygiene (England) Regulations 2013 (and equivalent devolved legislation).

HACCP-Based Food Safety Management

Food businesses must implement a food safety management system based on HACCP principles (Hazard Analysis and Critical Control Points). For most small food businesses, this means implementing and documenting the Safer Food, Better Business (SFBB) pack published by the FSA — a practical, plain-English resource tailored to different types of food business. Larger businesses typically implement a full written HACCP plan.

HACCP requires you to identify the food safety hazards in your business (biological, chemical, physical), determine the critical control points (CCPs) where controls are essential (cooking temperature, chilled storage temperature, allergen segregation), set critical limits for each CCP, monitor those CCPs, take corrective action when limits are breached, and keep records of all of this. You must also implement good hygiene practice (GHP) — staff handwashing, cleaning schedules, pest control, temperature control for deliveries — as the foundation on which HACCP sits.

Food Hygiene Ratings and Inspections

Environmental Health Officers (EHOs) inspect food businesses without prior notice. At inspection they assess: hygiene procedures (HACCP, temperature control, cleaning); structural conditions (premises, equipment, facilities); and confidence in management (record-keeping, training, compliance history). Each aspect is scored and combined into a Food Hygiene Rating from 0 (urgent improvement required) to 5 (very good).

In Wales and Northern Ireland, displaying your rating certificate is mandatory. In England, display is currently voluntary — though the FSA is pressing for mandatory display. Ratings are published on the FSA website regardless. A low rating is visible to customers, affects consumer trust, and can be damaging commercially. If you receive a low rating you can request a re-inspection (a fee applies in England) once improvements have been made. You can also appeal a rating you believe is wrong within 21 days of receiving it.

Frequently asked questions

Do I need food hygiene qualifications?

There is no legal requirement for a specific qualification, but all food handlers must receive appropriate training and supervision commensurate with their role. In practice, most environmental health inspectors expect food handlers to have completed at least a Level 2 Award in Food Safety (a one-day course widely available online and in-person). Supervisors and managers in larger operations should hold Level 3 or Level 4 qualifications. Training records should be kept and updated when staff roles change.

What are allergen labelling requirements?

Food businesses must provide allergen information for the 14 major allergens (including gluten, milk, eggs, nuts, and shellfish). For pre-packaged food, allergens must be highlighted on the label. For food sold loose (e.g. at a deli counter or market stall) or prepacked for direct sale (PPDS — sandwiches made on-site), specific labelling rules apply — PPDS food must carry a label with the product name and an ingredients list with allergens emphasised. Staff must be trained to answer allergen queries accurately. Since Natasha's Law came into force in 2021, PPDS rules have been strengthened significantly.

I run a food business from home — do the same rules apply?

Yes — if you sell food from home (including online, at markets, or to catering clients), you are a food business and must register with your local authority, comply with hygiene law, and implement a food safety management system. The FSA's Safer Food, Better Business pack for caterers applies equally to home-based food businesses. You should also check your home insurance — most standard home policies do not cover commercial food preparation activities.

What to do next

Official bodies and resources

Health and Safety Executive

Regulator

Regulates workplace health, safety, and welfare, and enforces related legislation across Great Britain.

Visit website

Companies House

Government

Incorporates and dissolves limited companies, registers company information, and makes it available to the public.

Visit website 0303 123 4500

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Disclaimer

This information is for general guidance only and does not constitute legal advice. You should seek qualified legal help if your situation requires it.