In the fast-paced world of food service, ensuring food safety is not just a legal obligation, it is a cornerstone of customer trust, public health and business reputation. From street food vendors to restaurants, caterers and school kitchens, every food business in the UK must comply with clearly defined food safety regulations to operate legally and responsibly.

Understanding and implementing these regulations is vital for minimising risk, avoiding penalties, and delivering safe, high-quality food to the public. Here, we outline the key food safety requirements that every food business must follow.

1. Registering Your Food Business

In the UK, every food business must register with their local authority at least 28 days before trading. This applies whether you’re opening a takeaway, selling online or running a mobile food stall. Registration is free but mandatory and failing to do so can result in legal action.

Note: Approval (rather than registration) is needed for businesses handling meat, dairy or fish for wholesale. Always check with your local environmental health team.

2. Food Safety Management System (HACCP)

All food businesses must implement a Food Safety Management System based on HACCP principles.

This involves:

  • Identifying potential food safety hazards
  • Establishing control measures
  • Monitoring procedures
  • Documenting and reviewing practices regularly

The Food Standards Agency (FSA) provides a helpful tool called ‘Safer Food, Better Business’ which is designed for small food businesses.

3. Staff Training and Hygiene

Food handlers must receive appropriate food hygiene training for their role. While there’s no legal requirement for formal certificates, most businesses provide Level 2 Food Hygiene training for general staff and Level 3 for managers.

Staff must:

  • Practice good personal hygiene (hand washing, hairnets, clean uniforms)
  • Be fit for work (no vomiting, diarrhoea or open wounds)
  • Understand cross-contamination risks and allergen control.

4. Safe Storage and Temperature Control

Improper storage is a major cause of foodborne illness. All businesses must:

  • Store chilled food at 8°C or below.
  • Keep frozen food at -18°C or below.
  • Reheat food to a core temperature of at least 75°C.
  • Maintain accurate temperature records.

The use of calibrated thermometers and regular stock rotation (FIFO) is crucial.

5. Cleaning and Pest Control

Work surfaces, utensils, equipment and floors must be cleaned and sanitised regularly using food-safe products. Cleaning schedules should be documented and strictly followed.

You must also have:

  • Covered bins and regular waste disposal.
  • Evidence of pest control measures.
  • Pest proofing (e.g. door seals, fly screens)

6. Allergen Awareness and Labelling

Since the introduction of Natasha’s Law in 2021, businesses selling pre-packed food for direct sale (PPDS) must clearly label allergens on packaging.

All food businesses must:

  • Know the 14 main allergens.
  • Prevent cross-contamination.
  • Communicate allergen information clearly, whether on menus, verbally or via labelling.

Non-compliance can carry severe penalties and endanger lives.

7. Traceability and Supplier Management

You must keep records of all suppliers and ingredients. If an issue arises, being able to trace products through the supply chain is critical.

Traceability requirements include:

  • Date of receipt and supplier details.
  • Batch numbers and best-before dates.
  • Delivery checks (condition, temperature)

Magna Foodservice provides full traceability and allergen information for all its products, supporting food safety compliance for restaurants and takeaways across the UK.

8. Food Premises and Layout

Your kitchen or food area must be fit for purpose and meet hygiene standards. It should allow for:

  • Proper separation of raw and cooked foods.
  • Sufficient hand washing stations.
  • Easy to clean surfaces and ventilation.

Businesses operating from home must also ensure their domestic kitchen complies with commercial standards.

9. Waste Management

You must dispose of food waste properly and safely to prevent pests and contamination. Use licenced contractors for food and oil waste and never pour fats or oils down the sink.

Waste containers should be:

  • Lidded and leakproof
  • Labelled for recycling or disposal
  • Cleaned regularly

10. Regular Inspections and Food Hygiene Ratings

Environmental Health Officers (EHOs) conduct unannounced inspections to assess your food safety compliance. You’ll receive a Food Hygiene Rating from 0 to 5, which must be displayed in some parts of the UK.

Prepare by:

  • Keeping HACCP records updated
  • Training staff
  • Performing self-audits regularly

Food safety is not just a box-ticking exercise, it is central to building a successful, responsible and trustworthy food business. Whether you’re serving school meals or gourmet burgers, consistent hygiene practices, clear labelling and proper staff training protect both your customers and your business.

Magna Foodservice supplies products that meet strict quality, traceability and compliance standards. If you need support sourcing reliable ingredients or allergen data, our team is here to help.

Food Standards Agency (FSA)

The Food Standards Agency (FSA) is a cornerstone of food safety and public health in the United Kingdom. As a non-ministerial government department, the FSA is responsible for protecting public health about food, ensuring that what we eat is safe, hygienic and accurately labelled. But how did this crucial body come into existence?

Origins in Crisis: The Birth of the FSA

The FSA was established in April 2000, but its creation was largely a response to a series of food safety crises in the 1980s and 1990s that severely undermined public confidence in government food regulation.

The most significant of these was the Bovine Spongiform Encephalopathy (BSE) crisis, commonly known as ‘mad cow disease’, which emerged in the late 1980s. BSE was linked to the human disease variant ‘Creutzfeldt-Jakob Disease’ (vCJD) and caused widespread fear. The government’s response to BSE, including its delayed action and lack of transparency, led to a major public outcry.

In 1997, a report by Professor Philip James, commissioned by the incoming Labour government, concluded that a new, independent body was needed to manage food safety and restore trust.

Founding Principles and Structure

The Food Standards Act 1999 formally established the FSA as a non-ministerial department, independent from direct political control with a remit covering England, Wales and Northern Ireland (Scotland later created its own equivalent, Food Standards Scotland in 2015).

The FSA was founded on three core principles:

  • Putting the consumer first
  • Basing policy on sound science
  • Being open and transparent in its decisions

This marked a new era in food regulation where public health, rather than industry or political interests, took precedence.

Key Responsibilities and Impact

The FSA’s role includes:

  • Setting and enforcing food safety and hygiene regulations.
  • Monitoring foodborne illnesses.
  • Managing food incidents and product recalls.
  • Providing guidance and education for consumers and businesses.
  • Regulating food labelling and allergen information.

The agency was also central in creating Food Hygiene Ratings, which are now a common sight in food premises across the UK, giving consumers clear visibility into hygiene standards.

Over the years, the FSA has had to adapt to new issues — from food fraud (such as the 2013 horsemeat scandal) to the introduction of Natasha’s Law for allergen labelling in 2021. Following the UK’s departure from the EU, the FSA also took on new responsibilities in risk assessment and import controls. Today, the FSA continues to play a crucial role in safeguarding public health, building consumer trust and supporting the integrity of the UK’s food system.

Frequently Asked Questions: Food Safety Regulations

1. Do I need to register a food business if I only sell online?

Yes. Even home-based or online food businesses must register with their local authority at least 28 days before operating.

2. What is HACCP and is it a legal requirement?

HACCP (Hazard Analysis and Critical Control Points) is a food safety management system that identifies and controls food risks. It is legally required in all food businesses.

3. How often should staff receive food hygiene training?

There’s no set legal timeframe, but refresher training is recommended every 3 years or when procedures change.

4. What temperature should chilled and hot food be stored at?

Chilled food should be at 8°C or lower. Hot food must be kept above 63°C and reheated to at least 75°C.

5. What are the 14 allergens I need to be aware of?

They include milk, eggs, gluten, nuts, sesame, soya, fish, crustaceans, molluscs, celery, mustard, sulphites, lupin and peanuts. Full guidance is available from the Food Standards Agency.

6. Do I need to label allergens on takeaway containers?

If the food is prepacked for direct sale, yes. Otherwise, you must provide accurate allergen information at the point of order or verbally.

7. Can I operate a food business from home?

Yes, but your kitchen must meet hygiene standards. You’ll still need to register and may be inspected by your local council.

8. How often are food hygiene inspections carried out?

Frequency depends on your risk rating. High-risk businesses may be inspected every 6 months and lower-risk ones may be every 2 years or more.

9. How can I improve my food hygiene rating?

Maintain clear documentation, clean regularly, train your team and conduct internal audits. EHOs value evidence of consistent, well-documented practices.