Getting started
Key food safety steps to think about before you open your doors, from registration to layout.
Opening a new food business is exciting, and getting the food safety foundations right from the start saves time and stress later. One of the first legal steps is to register your food business with your local authority — this should normally be done at least 28 days before you start trading, and registration is free.
Think early about layout and workflow. A good kitchen layout keeps raw and ready-to-eat foods apart, gives staff space to work hygienically, and puts handwashing facilities where they are actually needed. Fixing these things on paper before you fit out the kitchen is far cheaper than changing them afterwards.
You will also need a food safety management system based on HACCP principles. Many small businesses use the FSA "Safer food, better business" pack as a practical starting point. Set up your record-keeping — temperatures, cleaning, deliveries, training — so that good habits are in place from day one.
Staff training is another early priority. Everyone handling food should understand basic food hygiene appropriate to their role, and you should keep a record of the training completed.
This article is general guidance and not legal advice. Requirements can vary, so check the latest Food Standards Agency guidance and confirm the specifics with your local authority. An independent pre-opening review can help you open with confidence.
General guidance, not legal advice