The UK’s food market is currently experiencing serious growth. Considered to be one of the most recession-proof industries, the food service market in particular is expected to grow 6.64% between 2025 and 2030 proving that there’s some serious dough to be made in this sector. 

However, due to the health and safety risks associated with handling food products, failing to understand and follow business codes will be a recipe for disaster. Navigating this mountain of paperwork can be a hard nut to crack, especially if you’re starting a business for the first time. 

With the right guidance, making sense of food safety and compliance doesn’t have to be unappetizing. To help you abide by the rulebook without getting overwhelmed, this guide outlines every food safety law and regulation you need to be aware of to start a food business in 2025, including necessary registrations, insurance, safety training, and more.

Do I need to register my food business?

In the UK, a food business is generally defined as any professional undertaking which involves the production, processing, or distribution of food. 

This broad definition extends to a wide variety of public or private businesses, including food manufacturers involved in the production and packaging of foods, high-street delis storing and retailing food products, and coffee shops, takeaways and restaurants which serve food for immediate consumption.

It is a legal requirement for all new food businesses to register with their local authority at least 28 days before they start trading. This mandatory step gives the local council sufficient time to process your registration and ensures that your business is on the radar of food safety authorities.

Registering your food business is different from registering as a limited company, as it’s handled by local authorities and ensures compliance with food and hygiene regulations. 

How to register your food business

The primary way to register your food business is to apply directly through your council’s website. To find your specific council, simply search for “food business registration” followed by your town or city name. 

You can also use the Food Standards Agency (FSA) registration tool to locate your correct local authorities page based on your business’s postcode, and to gain access to helpful resources which outline your responsibilities.

The process is free, should only take around 15 to 20 minutes, and generally involves filling in a simple online form with details about your business, including its location, and the type of food activities you will be undertaking.

However, it’s important to note that while you need to register your business at least 28 days before you plan to start trading, registering before your food business is ready to operate will be unnecessary. 

What are food safety and hygiene regulations in the UK?

Entrepreneurs with a hunger for starting a food business will need to navigate a comprehensive framework of standards to ensure that they are handling and preparing food safely and are protecting consumers. 

The regulations you’ll need to adhere to will depend on the nature of the business. We break down all the food safety and regulation laws that might be relevant to your venture, to help you avoid making a mess of compliance. 

What are food safety laws in the UK?

Here’s an outline of the key food safety laws you need to be aware of if you’re starting a food business in the UK: 

  • Food Safety Act 1990: this foundational law for UK food safety makes it an offence to sell food that is falsely described, or is unsafe or unfit for consumption. The Act involves a range of requirements, including the correct labelling, handling, and storage of food, and applies to all food businesses. 
  • Food Hygiene Regulations 2006: this set of regulations was designed to ensure food safety and hygiene throughout the entire food chain. They cover everything from personal staff hygiene and safe food handling practices to premises design, and need to be followed by all food businesses.  
  • Regulation (EC) 852/2004: also known as the “Hygiene of Foodstuffs” regulation, this mandates the implementation of Hazard Analysis and Critical Control Points (HACCP) principles to identify and control potential food safety hazards. This law IS derived from the EU, but still applies to all UK food businesses post-Brexit.
  • Traceability and labelling regulations: if your business plans to catch, harvest, handle or sell fish, you’ll have to ensure that all commercial fisheries products are fully traceable. This will involve accurately labelling the origin of fish and using identification tools, such as code, barcode, or an electronic chip system. 

What does food hygiene mean?

Food hygiene refers to the conditions and measures necessary to ensure that food is safe to eat. To protect the safety of customers and staff and comply with regulations, businesses are required to make a wide range of considerations, including storing food correctly, cleaning the premises effectively, cooking products correctly, logging information in food and hygiene logbooks, and more. 

To help you implement these standards, the Safer Food, Better Business (SFBB) offers a straightforward system for food safety management, focusing on the “4 Cs”:  cross-contamination, cleaning, chilling, and cooking. 

Documented procedures, like Hazard Analysis and Critical Control Points (HACCP) and other regulations, offer structured frameworks for identifying, evaluating, and controlling food safety hazards. Following these procedures isn’t just recommended, it’s a legal requirement to mitigate risks in your business. 

Who is responsible for food safety in a food business?

In short, the buck falls on the business owner or operator to ensure their business procures, prepares, stores, distributes, or sells food safely. They hold the ultimate legal accountability for compliance with all food safety regulations.

Yet, while the owner holds primary legal accountability, food safety is a team effort. Under the Hygiene of Foodstuffs regulation, all staff members have a role to play when it comes to establishing food safety procedures. What’s more, if workers fail to comply with food safety procedures, the business owner can still face legal consequences, emphasising the importance of comprehensive training oversight. 

How do food hygiene inspections and ratings work? 

After you register your food business, a local Environmental Health Officer (EHO) from your local authority will conduct an unannounced inspection of your premises. You can take steps to avoid getting caught off guard, though, starting with learning about the ins and outs of food hygiene inspections.

When are food hygiene ratings given?

Food hygiene ratings are given every time a food business is inspected by its local authority. If you’re starting a business for the first time, your first inspection will typically occur within 28 days of registering your business.

During the visit, your inspector will check to see if you’re following established procedures and will observe how you store, prepare, cook, cool, and serve food. Your premises and food equipment will also be inspected, and staff will be assessed to check whether they’re adequately trained and adhering to personal hygiene standards.

Food hygiene inspections in the UK are risk-based. This means that after your first assessment, visits from your EHO won’t be uniform. Instead, their frequency will depend on the potential risk your business poses to public health. 

How to get a 5-star food hygiene rating 

At the end of each inspection, you’ll be given a Food Hygiene Rating Scheme (FHRS) score. This rating focuses on three main assessment areas: how hygienically food is handled and prepared, the cleanliness and overall condition of the premises and equipment, and how staff and food safety procedures are managed.

These scores operate on a star scale of 0 to 5, with 5 stars being Very Good, and 0 meaning Urgent Improvement Necessary. 

For UK food businesses, securing a 5-star food hygiene rating is the gold standard. It’s the highest rating possible, and provides a stamp of approval that a business’s hygiene standards are very good and fully compliant with the law. 

On the contrary, receiving a rating of 3 stars or below could seriously damage the reputation of a food business, and in more serious cases, even result in business closures. Therefore, to avoid costly and disruptive penalties, demonstrating excellent standards across the main assessment areas is necessary. 

Do I have to display my food hygiene rating?

In England and Scotland, it’s not mandatory for food businesses to display their food hygiene rating, but it is strongly encouraged by the FSA. Displaying your rating also helps to boost trust with customers, giving them the peace of mind that their food is being prepared in a hygienic environment.  

It is legally required to display the rating in other UK countries, including Wales and Northern Ireland, however. Food businesses in these regions must display the stickers in a visible location for customers to see, such as a shop window or an ecommerce website if they sell food products online. 

What food safety training do food handlers need?

It’s a legal requirement that UK food handlers receive adequate training in food hygiene before they start working with food. 

The standard qualification for most food handlers is the Level 2 Food Hygiene Certificate. This qualification covers basic food safety principles like personal hygiene, cleaning procedures, and temperature control. 

Those in supervisory or managerial roles, such as business owners, head chefs, and kitchen managers, will likely require the Level 3 Food Hygiene Certificate. This advanced qualification gives them more in-depth guidance on food safety management systems, risk assessment protocols, and staff training compliance.  

Many of these courses are CPD (Continuing Professional Development) accredited, too, which means they count towards professional development and demonstrate an ongoing commitment to upholding high food safety standards.

Do food businesses need to ask about allergies?

Food businesses have an ethical and legal duty to manage allergens effectively. While this doesn’t always need to involve asking customers about their allergies directly, it’s mandatory for businesses to take active measures to avoid cross-contamination and inform customers about the presence of the 14 specified allergens in the food they serve.

This doesn’t just apply to service businesses like restaurants and cafés. Under Natasha’s Law, all Prepacked for Direct Sale (PPDS) food labels must include a full ingredient list with allergens clearly emphasised, to ensure customers with allergies are aware of any risks up-front. 

Food businesses with over 250 employees are also mandated to display calorie information on menus and food labels so customers are able to make informed decisions about their nutrition. 

What insurance do I need to serve food?

The responsibilities of your food business aren’t limited to hygiene inspections and mandatory training. You’ll also have to insure your business across several areas to mitigate risks. 

What insurance do food businesses need?

The exact coverage you need will depend on the nature of your business, but here are the most common legally required insurances to be aware of. 

  • Public liability insurance: this coverage protects your food business if a customer or member of staff suffers injury or illness due to your operations, and is mandatory to obtain.
  • Employers’ liability insurance: this insurance covers claims for employees who get injured or ill as a result of their work, and is a mandatory requirement for businesses that hire staff.
  • Product liability insurance: this voluntary coverage protects food businesses if a customer becomes ill or is injured from a food product they have supplied.
  • Commercial property and contents cover: this protects the premises and contents of food businesses against damage or loss from events like flood, fire, and theft. It’s not mandatory, but it helps to cover repair and replacement costs.
  • Music licence: if you’re planning to play copyrighted music in a public premises, whether it’s from the radio, a streaming service or TV, you’ll have to obtain this licence.

What are the requirements for waste management?

Your business is required to have contracts with licensed waste carriers to ensure your waste will be collected regularly and disposed of into the correct streams, whether it be general waste, food waste, recycling, or cooking oil. You’ll also need to have adequate waste storage facilities, secure bins, and effective pest control measures.

EHOs verify these provisions during their routine inspections to ensure that your business is compliant with waste regulations. This makes disposing of waste correctly a crucial requirement for all food businesses, not only to protect their food hygiene rating, but also to limit potential risks to customers.

What insurance do I need to deliver food?

If your business is planning to deliver food, you’ll also need specialist vehicle insurance to protect against the financial costs of instances like accidents and damage to goods in transit. 

For hot food delivery, you’ll also have to aim to keep hot food at 63°C or above to avoid harmful bacteria from multiplying. This will involve the use of effective packaging, alongside effective temperature control measures. 

Distance selling regulations also apply to businesses that deliver products to customers. These laws require that businesses provide clear and accurate information to customers before they make a purchase.

The importance of these regulations came to light in the “Dubai chocolate dupes” case, where the FSA were forced to seize and recall large quantities of products which failed to declare allergen information up-front.  

Order up

As the UK’s food market continues to expand, opportunities are currently bubbling over for entrepreneurs with an appetite for growth. However, in order to cut the mustard and remain compliant, abiding by the rules and regulations outlined in this guide is non-negotiable.

From food hygiene inspections to mandatory training requirements, these regulations are in place to protect you and your customers. So, instead of seeing them as an unnecessary burden, try and view them as another ingredient for your business’s long-term success. 

Keeping up with laws and regulations doesn’t have to be overwhelming, either. By creating a clear step-by-step plan and breaking down responsibilities into smaller, more manageable tasks, you can kickstart your business’s compliance journey with one less thing on your plate. 

You can learn more about the steps involved with starting a restaurant in our comprehensive guide.



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