The UK has clear legal standards in place to make sure every workplace takes fire risk seriously. The main law covering this is the Regulatory Reform (Fire Safety) Order 2005. It applies to almost all non-domestic settings including offices, shops, factories, schools, warehouses, care homes, and many more. It also applies to gatherings outside of traditional buildings, for example the setting for a festival.
Inspectors from appropriate bodies including the Health and Safety Executive and local fire and rescue services are responsible for enforcing the law, and they have the power to issue improvement notices, close unsafe buildings or events, and prosecute individuals from organisations for serious safety breaches, even when injury has yet to occur.
Under the Regulatory Reform (Fire Safety) Order 2005, fire safety in the workplace becomes the legal duty of a ‘responsible person’. This is usually the employer, owner, landlord, or someone who has control of the premises or setting.
The responsible person must:
This law requires the organisation, through its responsible person, to be proactive in planning for fire and other emergency events. However, everyone has a part to play in making and keeping the workplace safe.
Fire safety is a shared worker responsibility; not just something for management or maintenance teams to worry about. While there is one legally responsible person, it takes a team effort to make sure a workplace stays safe day to day.
It’s important to stress that training plays a crucial role. Fire marshals for example need extra training so they know how to handle real emergencies, but all staff must be aware what to do if the alarm sounds.
Here’s how the responsibilities usually break down:
In an emergency fire situation, people don’t always behave rationally. Reactions can vary including:
Ultimately - we all are. Making sure that everyone is aware of what to do in an emergency, and has the confidence to act appropriately is vital. One of the best ways to improve human reaction during fires is through education. When people understand the dangers of fire spread and the critical importance of seconds, they are far more likely to act quickly, safely, and effectively. When people are familiar with the alarm sound, know their exits, and have practised what to do, their reactions are usually faster, more predictable and safer.
Build confidence to prevent and respond to workplace fire risks with The Safer Food Group's fire safety awareness course. It provides a clear introduction to how fires start and spread, what to do in an emergency and how to keep your workplace safe. Learners explore legal responsibilities under the Fire Safety Order, understand the correct use of fire extinguishers and learn how to respond calmly and effectively during an evacuation.
On February 3rd 2026, an important milestone was reached in the campaign to instate Benedict's Law, otherwise known as the School Allergy Safety Bill, in UK legislation. We examine the history of the campaign, its aims and achievements to date
The Benedict Blythe Foundation was created following the tragic death of Benedict, who consumed milk, which he was known to be allergic to, at school. Weaknesses within the school's allergy policy are replicated throughout many UK schools, and the foundation has worked relentlessly to improve allergy safety in schools through research, legislative reform, advice and guidance.
The overarching aim of Benedict's Law is to improve safety of school children who have allergies. The percentage of children diagnosed with allergies continues to rise, with approximately 2-5% of UK schoolchildren now believed to have a known food allergy.
The campaign to improve allergy policy within schools preceded Benedict's sad death, but the principles that are being called for remain the same. Campaigners are fighting for:
Petition for Change: The BBF's petition, demanding stronger protections for pupils with allergies, gained over 13,000 signatures in two weeks.
Open Letter to Secretary of State: This was supported by over 40 organisations including medical institutions, charities, unions and industry representatives.
Prime Minister’s Questions: Benedict's story and the call for legislative change was featured in PMQs
Westminster Hall Debate: The campaign was debated in Parliament, with cross-party support,
The School (Allergy Safety) Bill: The formal proposal for legislative change was introduced into Parliament on 9 July 2025
The Schools Allergy Code: Driven by the lack of clear, consistent guidance, the campaign created resources including The Schools Allergy Code.
Amendment to Children's Wellbeing and Schools Bill: The introduction of the School (Allergy Safety) Bill was passed on 3rd February 2026.
The amendment to the Children's Wellbeing and School Bill will be formally passed back into the House of Commons for comment before it passes into legislation, but commitment has been made that statutory guidance will be consulted on and introduced within 2026.
We will continue to update this post with latest news, and update our Allergy Awareness training as necessary to support schools and colleges to keep children safe.
If your business prepares, sells, serves or manufactures food, Environmental Health Officers (EHOs) play a central role in how you operate. Their inspections are essential for compliance purposes but they also shape how customers perceive your brand, how confidently you can trade and how well you protect your reputation.
EHO inspections determine a business’s food hygiene rating and those ratings matter. They’re often displayed publicly and used by customers to decide where to eat or buy from. A high score signals trust, cleanliness and competence, while a low score can raise doubts, impact footfall and damage loyalty. In a competitive market, that difference affects profitability just as much as it affects compliance.
EHOs also help ensure the basics of food safety are being done right: preventing cross-contamination, managing allergens, controlling temperatures, keeping premises clean and protecting public health. Failing to meet those standards can lead to legal notices, temporary closures or, in serious cases, prosecution, all of which disrupt operations and carry financial consequences.
The businesses that perform best under inspection treat food safety as an everyday routine rather than a panic response. That’s where training makes a measurable difference. When staff understand how to handle food safely, follow procedures and demonstrate good practice, inspections become smoother and outcomes improve. In short, training is the foundation of a confident EHO visit and a strong food hygiene rating.
An Environmental Health Officer (EHO) is a qualified professional responsible for making sure food businesses handle, prepare and serve food safely. Their role sits at the intersection of public health and food regulation, helping to ensure that the food people eat is safe, hygienic and produced in compliance with the law.
The purpose of the EHO is simple: to protect public health. By assessing and regulating food hygiene standards, EHOs help prevent foodborne illness, safeguard consumer confidence and maintain a fair, safe and reputable food industry. Their work reduces the likelihood of outbreaks, protects vulnerable groups and encourages businesses to adopt consistent, compliant practices.
For food operators, understanding what EHOs do and why is the first step toward confident inspections and a stronger hygiene rating.
Environmental Health Officers have a wide remit within the food industry, combining regulation, education and enforcement. Their core responsibility is to make sure food businesses are operating safely and legally, but how they achieve that spans several areas of public health.
EHOs carry out on-site inspections to assess how food is stored, prepared, cooked, cooled and served. They look for issues such as temperature abuse, poor allergen control, cross-contamination risks and inadequate personal hygiene practices. Their findings contribute directly to a business’s food hygiene rating.
Beyond the food itself, EHOs assess the wider environment in which it’s produced. That includes the condition and layout of the premises, ventilation, waste disposal, pest control measures and equipment maintenance. These factors influence both food safety and the wellbeing of staff and customers.
If a customer reports suspected food poisoning, contamination, allergens, pests or other hygiene concerns, an EHO may investigate. They collect information, trace sources, review procedures and, where necessary, take samples for testing to determine whether food safety laws have been breached.
EHOs enforce standards but also guide businesses on how to meet them. This can involve discussing safer processes, recommending improvements, highlighting training needs or helping operators understand their legal obligations.
Where risks are significant or compliance is poor, EHOs have powers to issue notices, restrict activities or in severe cases stop a business from trading until hazards are resolved. These measures exist to protect public health and prevent harm.
Taken together, the EHO role blends prevention, compliance and consumer protection, helping maintain safe food systems and supporting businesses in meeting the standards the law requires.
An EHO inspection, sometimes also referred to as a food hygiene inspection or council food inspection, is an on-site assessment of how safely a business handles food and manages its premises. The goal is to confirm that food is being produced in line with legal requirements and good hygiene practice, as well as to identify any risks that could affect public health.
Inspections can happen for several reasons. The most common triggers include:
For operators, the inspection process forms the basis of a food hygiene rating, which is a key signal to customers and regulators alike. Understanding what EHOs check, and why, is central to preparing staff and achieving a strong result.
During an inspection, EHOs assess a food business across three core areas. These pillars cover both how food is handled and the environment it’s handled in, as well as whether the business has the systems it needs to stay safe over time.
This area focuses on how food is prepared, cooked, cooled, reheated, stored and served. EHOs check for risks such as:
These checks show whether the business manages hazards that could lead to food poisoning or allergen reactions.
This includes the physical environment of the food operation, such as:
A clean, well-maintained workspace reduces hygiene risks and demonstrates day-to-day control rather than reactive fixes.
Beyond what happens on the day, EHOs assess how consistently safety is managed over time. This includes:
A strong FSMS shows that safe practice is planned, monitored and embedded.
For many businesses, this final pillar is where training makes a measurable difference. When staff understand hazards, allergens and hygiene controls, inspections become smoother and hygiene ratings improve.
Inspections are designed to reflect genuine day-to-day practice rather than a staged demonstration of compliance. For that reason, food businesses should work on the basis that an EHO could arrive at any reasonable time during operating hours.
Notice may be given of an EHO inspection, but this is not always the case. Most often, an EHO visiting a business with a previous high score, or visiting a new food business will make an appointment in advance. But businesses with higher risk profiles, or those who have previously been given low scores in inspections are more likely to be visited without warning - an excellent reason to strive for a good hygiene rating!
It’s also worth noting that businesses are legally required to allow EHOs access to carry out inspections. Refusing entry or obstructing an inspection is an offence and can escalate enforcement action quickly.
The frequency of food hygiene inspections varies depending on the risk profile of the business. Higher-risk operations, for example those handling raw meat, high volumes, complex preparation or serving vulnerable groups, are inspected more frequently than low-risk retail or pre-packaged food settings.
Local authorities use a tiered risk system, typically ranging from routine visits every six months at the high end to every few years at the low end. Factors influencing this assessment include:
For operators, this means consistent standards matter. Strong compliance and good inspection outcomes can reduce inspection frequency, while repeated issues or poor ratings can increase it.
While much of an EHO’s role focuses on prevention and guidance, they also hold legal powers to enforce food safety standards when risks are identified. These powers exist to protect public health and ensure businesses address issues quickly and effectively.
Key enforcement measures include:
Used when practices or premises fall short of legal requirements. These notices outline what needs to change and set a deadline for compliance.
Issued when there is an immediate risk to health, such as unsafe food, severe contamination risks or critical structural issues. They can stop the use of specific equipment, processes or areas and, in severe cases, the whole operation, until hazards are resolved.
If food is suspected to be unsafe, incorrectly labelled or unfit for consumption, EHOs can detain it for investigation or seize it to prevent it reaching consumers.
In situations where risks cannot be controlled immediately, EHOs have the authority to shut down a business until corrective action is taken.
Persistent non-compliance, serious breaches or deliberate disregard for food safety law can lead to legal proceedings, fines and, in extreme cases, bans from operating within the sector.
These powers reinforce why consistent standards matter. Businesses that rely on everyday compliance, documented processes and trained staff tend to avoid enforcement actions altogether and maintain both operational continuity and customer trust.
Failing an EHO inspection doesn’t automatically mean closure, but it does trigger consequences that range from corrective work to serious enforcement. What happens next depends on the severity of the issues identified and the risk they pose to public health.
Common outcomes include:
If standards fall below expectation, EHOs return to verify that improvements have been made. Deadlines are typically set to ensure action is taken promptly.
Improvement notices or prohibition notices may be issued to enforce compliance. These come with clear timeframes and conditions, and failure to meet them can escalate matters quickly.
A low food hygiene score can affect customer confidence, online reviews and purchasing decisions. For hospitality and retail businesses, that impact can be immediate and long-lasting.
Where there is a serious threat to health, temporary closure may be enforced until hazards are eliminated. For businesses with narrow margins or seasonal trade, even short closures carry financial consequences.
If a business believes an inspection outcome is unfair or inaccurate, it has the right to challenge it. Appeals typically involve reviewing the inspection findings, presenting evidence and requesting reassessment through the local authority. While not every appeal leads to a change in rating, the process exists to ensure results are transparent, accurate and justified.
For most operators, the smoothest route is proactive rather than reactive: understanding expectations, training staff and embedding food safety into daily routines makes inspections predictable and failures far less likely.
The best preparation for an EHO inspection is consistency. EHOs are looking for evidence that food safety isn’t an occasional effort, but something managed every day through processes, documentation and trained staff. Key areas to focus on include:
Demonstrate that cleaning is planned, routine and thorough. Daily and deep-clean schedules, chemical usage guidance and cleaning records all help show control rather than reactive housekeeping.
Safe cooking, chilling, reheating and hot holding depend on accurate temperature control. Keeping temperature logs for fridges, freezers and cooked foods is an easy win during inspection and a critical safeguard for foodborne illness prevention.
EHOs expect businesses to manage allergens confidently, both in the kitchen and front of house. That includes preventing cross-contact, clear menu communication and staff understanding of the 14 major allergens.
Proof of pest control arrangements, monitoring and contractor visits reassures inspectors that risks are under control. Visible signs of pests are a common trigger for enforcement action, so proactive measures really matter.
Logs, training records, opening and closing checks, cleaning schedules and supplier/traceability documentation all help demonstrate how the business manages food safety between inspections.
A documented FSMS built on HACCP principles shows that hazards have been identified and controls are in place. EHOs will often review these documents alongside operational practice to confirm alignment.
Competent staff are one of the biggest determinants of inspection outcomes. When team members can explain temperature control, allergens and safe handling, it reassures inspectors that training is active, not just paperwork.
Preparing for inspections is mostly about removing surprises. Businesses that embed these elements into their daily routine tend to achieve stronger hygiene ratings and spend less time firefighting on the day.
Training is central to EHO compliance because food safety relies on people as much as policies. EHOs check equipment and premises but also assess whether staff understand how to handle food safely, prevent contamination and follow procedures consistently.
Training links directly to several inspection criteria:
For businesses, this means training is essentially a risk reducer. Teams that are trained perform better during inspections, make fewer errors, and contribute to stronger hygiene ratings, lower operational risk and smoother working environments.
Common training investments that support EHO expectations include:
These courses build the competence inspectors expect to see and help ensure that food safety standards are sustained day-to-day.
EHO inspections don’t have to be intimidating. When food safety standards are built into daily operations, inspections become predictable, hygiene ratings improve and customers gain confidence in your business. Most of what EHOs look for is straightforward when staff are trained and systems are in place. The result is safer food, fewer operational surprises and stronger commercial outcomes.
If you want your next inspection to feel like business as usual rather than a scramble, training is the logical foundation. It equips staff with practical knowledge, builds confidence during inspections and demonstrates to EHOs that your standards are consistent and sustainable.
Safer Food Group offers flexible, accredited online training for food businesses across hospitality, catering, retail and manufacturing. Courses such as Level 2 Food Hygiene, HACCP, Allergen Awareness and Food Hygiene Supervisor training help teams develop the competence inspectors expect to see and make achieving a strong hygiene rating far simpler.
Prepare your team now and approach your next inspection with confidence.
When we think about food safety, our minds usually go straight to the kitchen. We think about hairnets, thermometers, and use-by dates. But in complex environments like hospitals and care homes, those threats can reach beyond the kitchen and infiltrate the entire environment.
Listeria monocytogenes is a resilient traveller. To keep vulnerable residents and patients safe, we must first understand the pathogen and how it behaves.
Listeria (Listeria monocytogenes) is a type of harmful bacteria found in many everyday places, such as soil, water, plants and surfaces. Most bacteria struggle to grow in cold conditions, but Listeria is different. It can grow in fridges, survive in damp areas, and hide on equipment or surfaces even when they look clean. Because it can live for a long time and multiply in chilled foods, even a very small amount can quickly become dangerous if it is not controlled.
People usually become ill by eating ready-to-eat foods contaminated with Listeria. As ready-to-eat foods have no cooking or reheating process to destroy the bacteria, these foods present the highest risk.
Common symptoms include fever, muscle aches, sickness and diarrhoea. In people who are more vulnerable, the illness can become very serious and may lead to conditions such as blood poisoning or meningitis.
Listeria is not the most common bacteria, but when it develops in food, the effects can be life-threatening. This is why the Food Standards Agency (FSA) stresses that preventing the spread of Listeria is essential in care and healthcare settings. Understanding what Listeria is, and how it behaves, is the first step in keeping people safe.
Anyone can become ill from Listeria, but some people are at much higher risk because their bodies cannot fight infection as well.
People at highest risk include:
In many care and healthcare services, a large number of people fall into these groups. This means that even a small mistake - such as a fridge running too warm, food being left out too long, or a surface not being cleaned properly - can have serious consequences.
Listeriosis can also take days or even weeks to show symptoms. By the time the first cases are spotted, many more people may already be infected. This explains why it is so important to prevent the spread of growth and spread of listeria through everyday tasks like checking fridge temperatures, storing food safely and cleaning properly.
Recent UK incidents show how quickly Listeria can spread and how serious the outcomes can be, especially in hospitals and care homes. Learning from these events helps prevent the same mistakes from happening again.
Most outbreaks involved the same types of problems:
These examples show how easily Listeria can spread and how quickly vulnerable people can be harmed. They also highlight why strong food safety controls, good cleaning, and consistent staff routines are essential in keeping everyone safe.
In a healthcare setting, no room is truly sealed. Kitchens, wards, treatment rooms, and corridors are all connected by the constant flow of people and equipment. If Listeria finds a foothold in a ward kitchenette or a shared bathroom, it doesn’t stay there. It hitches a ride.
Listeria loves moisture and cold. Unlike many other bacteria, it can thrive in fridges and freezers. It hides in the places we often overlook:
Every time a staff member moves from a patient's room to a service area, or a waste trolley rolls down a corridor, there is a risk of cross-contamination. When dirty tasks such as waste handling and clean tasks like food service overlap without strict controls, the environment becomes a highway for bacteria.
One of the greatest challenges in the control of Listeria is the biofilm. Think of a biofilm as a shield for bacteria. It’s a thin, sticky layer that attaches to surfaces, protecting the Listeria underneath from standard wipes and light cleaning. Once established in a crack or a drain, a biofilm allows the pathogen to repeatedly re-contaminate the area. You might clean the surface, but the bacteria underneath survive and quickly spread again.
Learning how to defeat biofilms successfully, to produce and serve safe food and to break the chain of contamination that can spread the pathogen rapidly around your setting are the three crucial steps in protecting your patients, service users and residents against the threat of Listeria. Everyone working in a health and care setting is responsible for the safety of those around them - time invested in learning about Listeria and our role in its defeat is time truly well spent.
For those responsible for compliance and training, fire safety often feels like a series of hardware checks: Are the extinguishers serviced? Are the fire exit signs up? Have we got enough fire blankets?
However, at The Safer Food Group, we believe that real safety isn't found in the equipment - it’s found in your people and your culture. As we launch our new Fire Safety Awareness training course, we look at three critical considerations when planning your own workplace fire safety.
Most serious incidents aren't the result of unstoppable fires. They are the result of predictable failures: a blocked fire exit, a propped-open fire door, or a "not my job" attitude toward housekeeping.
The Insight: We need to move away from reacting and toward proactive planning. Fire safety is about management responsibility. A fire is simply the trigger that exposes gaps in your supervision, planning or processes.
How our course helps: We focus heavily on Fire Risk Assessment fundamentals and Prevention. We teach learners how to identify fuel and ignition risks before they ever become a hazard, moving the focus from fire-fighting to fire-prevention.
Have you ever noticed that staff can pass a written test but still hesitate during a fire drill? That’s because most training focuses on knowledge rather than behaviour. Under pressure, people don’t default to what they read on a slide; they default to instinct.
The Insight: If staff don't have absolute clarity on their specific role, dangerous assumptions take over. Hesitation in an emergency is almost always a result of unclear plans and responsibilities.
How our course helps: Our unit emphasises role-based safety. We break down the specific responsibilities of responsible officers, fire marshals, managers / supervisors and all colleagues in the workplace, ensuring that when the alarm sounds, your team acts on clear procedures rather than panicked instinct.
We often focus on the physical elements of fire safety. While extinguishers are essential, they are useless if a staff member doesn't understand the correct use of the equipment or feel empowered to use it.
The Insight: Equipment supports safety - it doesn't create it. Leadership and supervision do. Policies don't determine outcomes in a crisis; people do.
How our course helps: We teach the use of fire-fighting equipment with a focus on decision-making. The most important lesson isn't just how to use an extinguisher, but when it is safe to do so and when the only correct action is evacuation. We view fire safety as a human system, not a technical one.
Our Fire Safety Awareness course includes a self audit, which encourages the learner to reflect on the course and relate their learning to the practical context of their own workplace. This moves learning from theory into practice, encourages the learner to practice scenarios in their heads and gives confidence to act appropriately in real emergency situations.
Compliance shouldn't be a headache; it should be your business’s greatest strength. By training your team to see fire safety as a collective responsibility, you protect your people, your property, and your reputation. Our new Fire Safety Awareness course is engaging, accessible, and designed to drive real-world changes in practice.
Our new training provides an introductory, awareness-level understanding that equips learners with:
Everyone. This course is a great foundation for every employee and volunteer across offices, hospitality, retail, healthcare, early years, and industrial settings. It’s for team leaders who promote safe practices and for small business owners carrying the full weight of fire precautions. When everyone understands their role, a workplace becomes significantly safer.
This course provides the first step to getting your team prepared for fire incidents. Make sure you risk assess and follow up with formal fire marshal training and more specialised input from fire experts where needed.
Click Here to Learn More & Enrol Your Team Today
There is no dispute that services that offer food close to the end of its life are brilliant. They can be a great way of feeding your family on a budget, reducing the cost risk of trying a new takeaway, or a way to get you out of your food comfort zone by trying new foods and recipes.
But do they also increase the risk of illness caused by unsafe food? We look at the key things you need to know when you use a sustainable food service.
Over the last ten years, a number of commercial and not-for-profit food services have emerged. Whilst they all operate slightly differently, they all have one central aim - to reduce the amount of food that goes into landfill. Some of these services take surplus food and distribute without charge within their communities. Others connect retailers with consumers, and offer leftover food at reduced prices.
Nationally, Too Good To Go is probably the most well recognised commercial operator in this arena. Their service is run via their slick app - selection and payments are made through the app, the customer just has to turn up at the store at the correct time to collect their order. The contents of orders are generally a surprise, as they depend on surplus stock available at the retailer, but customers can use ratings of previous users to gauge the potential 'value' of their bag.
Olio also runs via an app, but is a free service. Food is donated by supermarkets and other retailers and distributed via volunteers and community hubs, and also offered by individuals. Again, the availability of food is random, as it depends on surplus, but this service can often make a significant difference to families on low incomes.
Community fridges are generally services used within a local area that sell surplus stock at very reduced prices - again, a great service for low income customers, who can often select the items that are most useful to them. These are typically run by voluntary organisations, CICs and churches.
Sustainable food services, and retailers who sell their goods through these services, are bound by the same food safety rules as any food business in the UK. Therefore they must stick to the following rules:
On the note of packaging - be extra cautious if someone eating the food is an allergy sufferer and packaging is damaged. Allergens are not destroyed by the cooking process, so if an allergen contaminates another food, it is absolutely not safe for someone who suffers with that allergy.
Retailer and distributors must follow safe storage guidelines until the food is collected. Food that is normally stored in chillers, freezers or in hot holding should be kept in appropriate storage until collection.
Most sustainable food services are run safely and responsibly - but knowing the rules above will help you spot when things go wrong. And there are some things you can do to keep yourself safe too.
Too much sliced bread? Pop it in the freezer - frozen slices can be toasted.
Surplus of sandwiches? If you have a sandwich toaster, these are a great weekend go to. Remove from their packets and freeze flat (by the use-by date), then pop straight in the toastie maker when needed. Check the filling is nice and hot before you eat. Great for cheese and ham, not so good for houmous and lettuce!
Get creative with piles of fruit and veg. Think about preserving as jams and chutneys, or even dehydrating if you have a fancy setting on your airfryer (perfect for grapes and berries).
Too many potatoes? Peel, boil for ten minutes, steam and rough up the edges. Coat in oil and freeze on a tray - perfectly prepared roasties for Sunday lunch.
Grate apples and pears, mix with oats and yoghurt and leave overnight for a breakfast feast.
Frozen grapes make a brilliant substitute for ice cubes in drinks for older children and adults. We'd advise against this for younger children due to the risk of choking.
Sustainable food services that operate safely are great! If you run a local service and want to learn more about food safety, or you're a home cook who wants to make sure you're following good food hygiene, check out our Level 2 Food Safety course. It's straightforward, accessible and great value - just like food sustainable food services!
When you run a food business, it’s easy to focus on what happens inside your four walls. You worry about the cooking, the cleaning, and the service. But running a safe food business actually starts miles away, in the production facilities, warehouses and delivery vans of your suppliers.
A great supplier is an integral part of your business - and in the same way, a poor supplier can cause irreparable damage. Here is why a good supply chain is the secret to a safe, successful business.
Under UK food law, the responsibility for food safety rests squarely with the Food Business Operator (FBO). However, a robust supply chain provides you with a Due Diligence defence.
Many hospitality businesses deal with high-risk chilled and frozen foods. The supply chain is where the most significant risks—and the most frequent failures—occur.
Managing allergens is a key concern of all responsible food businesses. However, your processes will only be reliable if you have accurate information from your supplier.
Accuracy: You need to know exactly what is in every sauce, spice mix, and bread roll. A good supplier provides full ingredient lists that are easy to read and always up to date.
Increasingly our customers want to buy sustainably and ethically. Companies who rely on tenders and contracts, especially those in the public sector are often asked to prove their ethical credentials, starting right at the beginning of the process with their ingredients supply.
Reduced Emissions: Many businesses are now required to report on their carbon footprint, which includes the transport and production methods of their suppliers.
Food Fraud Prevention: High-value items like olive oil, honey, and fish are frequent targets for food fraud. A transparent supply chain uses audits and DNA testing to ensure that what is on the invoice is exactly what is in the kitchen.
Customers return because they love your "signature dish." If your supplier changes and suddenly your steaks are tough or your flour is different, your customers will notice. A solid supply chain gives you the same quality every Tuesday, Friday, and Sunday. This consistency is what builds a loyal following.
To ensure your supply chain is up to standard, your management team should conduct a formal review of all key partners using these criteria:
Accreditation Verification: Do they hold a recognised food safety certification?
Delivery Standards: Do they provide "clean" deliveries? (e.g., no raw meat stored above fresh produce in the van).
Communication Protocol: Who is your 24/7 contact for emergency product recalls?
Sampling & Testing: Do they conduct their own microbiological testing on high-risk batches?
Financial Stability: A supplier in financial trouble may take shortcuts on safety or maintenance.
Supply Chain management should be a key element of your HACCP plan. This should include a comprehensive supplier audit, that is reviewed annually. Need to understand more about HACCP? Our Level 2 HACCP course is a great idea if you need to understand, plan and implement a HACCP system, or you are completing HACCP tasks as part of your role. Or visit our Resources section to download a copy of our Supplier Audit form
A cheap supplier is a short-term gain that creates a long-term risk. By investing time into building a transparent, audited, and reliable supply chain, you aren't just buying food—you are buying brand insurance.
When your staff knows they are working with the best ingredients from the best sources, they can focus on what they do best: delivering an exceptional experience to your guests.
Starting a food business can feel like navigating a maze of red tape, but with the right roadmap, the process is straightforward and rewarding. It's important to understand which steps are mandatory, which certificates and licences you need, and in what order you need to tick them off your list.
Whether you're launching a high-street bistro or a home-based sweet shop, we’ve outlined the essential steps to get you trading safely, legally, and successfully.
Before you flip your first burger or bake your first loaf, you must make it official.
The Rule: If you are starting a new food business or taking over an existing one, you must register online with your local authority at least 28 days before you start trading.
Registration does not involve a certificate or a licence, but it is mandatory. Registration connects you with your local authority's food safety team and Environmental Health Officers (EHOs). Think of them as partners rather than inspectors; they can be a valuable source of support and professional advice during your setup phase.
Who needs to register? You must register your business if you sell, cook, store, handle, prepare, or distribute food. This includes:
Restaurants, cafés, takeaways, and mobile food vans.
Home-based catering, B&Bs, and temporary food stalls or pop-ups.
Nurseries, schools, and care homes.
Online food businesses, mail order, and delivery services, including take-aways, cakes, sweets and chocolates.
Once you're registered, you'll be on the list for an EHO inspection, after which you'll be awarded your food hygiene rating. You don't have to wait for inspection to start trading - but you do need to be prepared as the visit could be unannounced. Take a look at our free 'How to get a 5-star rating' course for advice on how to ace your inspection!
Once you have your rating, if you are in Northern Ireland or Wales, you are legally required to display it clearly to customers. In England and Scotland, displaying your rating is not mandatory, but it is encouraged by the FSA / FSS.
Business Setup Basics: Beyond food safety, you must register your business entity. Check the UK Government website, Business Wales, or NI Business Info for guidance on setting up as a sole trader or limited company. If you are setting up as a street trader, you will also need to check with your local authority for information about street-trading permits. And don't forget business insurance too.
Your workspace must be designed for safety. An EHO will look for evidence that your premises allow you to prepare food without risk of contamination.
Core Requirements (or Prerequisites):
Cleanliness & Repair: Premises must be easy to clean, in good repair, and strictly pest-proof.
Surfaces & Ventilation: Walls, ceilings, and work surfaces should be smooth, washable, and non-toxic (no peeling paint or flaking plaster). Adequate light and ventilation are essential to prevent steam and grease build-up.
Hygiene Facilities: You must have separate handwashing basins with hot and cold running water, soap, and hygienic drying methods.
Waste Management: You need a dedicated, secure area for waste disposal that does not attract pests or contaminate food preparation areas.
For a full checklist, visit the FSA’s Setting up a Food Business page.
As a Food Business Operator (FBO), your fundamental legal responsibility is ensuring that the food you serve is safe to eat. Once your premises and facilities are in place and allow you to produce food safely, you must undertake a risk assessment that considers all the potential risks to food safety that could happen throughout the food production process. Your HACCP plan does not lead to a certificate or licence, but it is a legal requirement, and your EHO is likely to review it with you when they carry out their inspection.
There are 4 main hazards that need to be considered when producing food. These are:
The HACCP plan is a seven step plan that provides a structure in your business, helping you to:
We are often asked if a food hygiene certificate is mandatory to sell food. The surprising answer is no - not exactly. By law, people handling food for public consumption must be trained or supervised to a level appropriate for their role. This means that for a large organisation, an internal training and supervision programme may be more efficient for their business. However, in general, most food businesses find the consistency and cost effectiveness of external training providers works best.
So, what training is appropriate for which role?
Level 2 Food Hygiene & Allergen Training: Fundamental training for all food handlers.
Level 3 Food Hygiene: Suitable for managers, owners, and supervisors.
Pro Tip: When choosing a training provider, ask for a syllabus sample. A reputable provider, like The Safer Food Group, will ensure the material is engaging, accredited, and relevant to your specific sector.
The list of requirements might seem daunting, but you aren't alone. Your local Environmental Health Officer is there to help you operate safely and legally. By following these steps and maintaining a rigorous safety culture, you’ll be well on your way to earning that "all-important" 5-star Food Hygiene Rating.
Pathogenic bacteria, also known as pathogens, are the organisms responsible for most foodborne illnesses. When pathogenic bacteria find themselves in the right conditions they multiply simply by each cell dividing in two, repeatedly. In this way, a single bacteria cell becomes two cells. Two cells become four, then four become eight (and so on). In ideal conditions, bacteria are capable of dividing in this way once every 10-15 mins; enabling them to multiply very quickly.
Pathogenic bacteria need ALL of the following factors to be present to multiply:
You’ve just discovered two vitally important facts about food safety:
However, the danger doesn't stop there - pathogens are not the only organisms in food that can cause us serious harm.
Toxins and spores
Many pathogenic bacteria are known to release poisonous substances called toxins. Some release them during their life, and some when they are destroyed by cooking heat. Cooking kills most pathogenic bacteria but the toxins left behind can still cause illness.
Several pathogenic bacteria are also resistant to extreme temperatures. They achieve this by developing a protective shell known as a spore. They simply wait until they return to the Danger Zone and start multiplying again. Rice is particularly susceptible to spore forming pathogenic bacteria. So, restricting the growth of pathogens is vital in order to minimise the risk of the development of both toxins and spores
We now know that pathogens need four factors to multiply. By restricting these four factors - food, moisture, warmth and time - you restrict the pathogen's opportunity to multiply to dangerous levels. Therefore - keeping food out of the warm Danger Zone for as much time as possible is a major factor in controlling pathogenic growth.
It is likely that the temperature of your kitchen sits comfortably within the Danger Zone. Every minute food spends outside the chiller, cooker, hot-hold or freezer, it is exposed to the Danger Zone and pathogenic bacteria will be able to multiply. Your job is to monitor and reduce the time food spends in the Danger Zone during its journey.
Think about the processes that happen to a joint of meat within the course of food production.
At all of these stages, the meat spends time in the danger zone. As part of your HACCP plan, you will need to assess the time spent in the danger zone and reduce wherever practical. At an absolute maximum, high risk foods should spend no longer than 2 hours within danger zone temperatures, and this time is further reduced on warmer days.
To understand more about pathogenic bacteria and how to keep them out of the Danger Zone, have a look at our Level 2 Food Safety and Level 2 HACCP courses. Less bacteria means safer food, happier customers and a better business!
Button batteries - flat, disc shaped batteries - present a serious danger, particularly to babies and young children. Their shape and size makes them a considerable choking risk when placed in the mouth and swallowed as they can easily block the throat. However, button batteries present an even greater danger.
The chemicals within a button battery can react with saliva to create a highly corrosive acidic substance, like caustic soda. This acid causes very serious internal injuries, including burns and internal bleeding, and can cause death.
Therefore, it is really important that, wherever possible, you avoid using items that are powered by button batteries around children and babies, whether in the home or in an early years setting. This isn't always easy - button batteries are very widely used, in some obvious and some less expected items. For instance, here are some objects you might typically use around children that are likely to be powered by button batteries:
But also consider more obscure items - for instance, greeting cards, novelty T-shirts and flashing wellies. Many items that require electrical power and don't have replaceable batteries use button batteries, as they are cheap and small.
In a formal childcare or education setting, you must include button batteries within your risk assessments. At home, you can follow a similar process, and ensure that everyone in your home is aware of the dangers and carries out the same rigorous checks.
A risk assessment for button batteries should include:
Don't forget to check new electronic items that are introduced to the home or childcare setting - be especially alert around key gift giving times such as birthdays, Christmas and other celebrations.
If you believe a child might have swallowed a battery, take them to A&E or call an ambulance immediately. Keep the battery packaging or the product the battery was removed from to inform the emergency team. Do not make the child sick as this could cause further damage to a greater area.
The NHS advises that, if the child is 12 months or over, give two teaspoons of honey every ten minutes, as this may help reduce the possible damage.
The Safer Food Group offer Health and Safety training for Early Years professionals, educators and parents, including our Level 2 Health and Safety Early Years course, written in association with the Early Years Alliance. For more information about Safer Food Group training, visit www.thesaferfoodgroup.com
The Safer Food Group
Unit 2, Integrity House,
Lower Lumsdale, Matlock
DE4 5EX
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