| 
You will find information on:
- starting a new food business
- staff training
- pest control
- dealing with allergies
- food poisoning - fitness to work
You are expected to comply with food safety laws from day one of opening your business.
Adequate planning and proplerly considering a few basics will prevent problems further down the line.
Things to consider
Do I have planning permission for my business and building control approval for any alteration works?
For advice please contact us on 01782 234567.
Will I need a licence?
This will depend on whether you have a licensable activity. for example, if you plan to sell alcohol at any time, provide hot food or hot drink between the hours of 11pm and 5am or place street furniture on the highway outside your property, you will need to get a licence, for advice please call us on 01782 232774.
Have I told the food safety inspectors 28 days before opening of my plan to start a food business?
Click her for information on how to register and to download a form
Are your premises suitable, espically big enough for your planned activities? You should estimate the space you will need for storing and preparing food absed, on when you will be most busy for example your christmas or high season rush.
Can the premises be easily cleaned and maintained?
You should look for hard, durable, non absorbent finishes to walls, floors and ceilings and equipment which can be moved for cleaning behind.
Have I got enough water and washing facilities for hands and equipment?
Toilets and kitchens should have large hand basins. Sinks should be big enough to fully submerse the largest peice of equipment to be washed. All washing points should have hot and cold water provided with all cold water suitable for drinking.
Is my equipment resistent to wear and tear?
You should buy professional grade equipment as this will need replacing less often and perform more reliably.
How can I control my waste?
Your bins must be big enough for your waste, and have lids. Waste must be taken away by licensed contractors.
How can I keep out pests?
The premises must be secure against pests. Make sure there are no holes in external walls and tight fitting doors and windows. If natural ventilation is used fly screens and grills on doors and windows may be needed.
When will deliveries happen?
Staff must be available to receive and put away deliveries especially chilled or frozen goods.
What training must I give my staff?
Your staff must receive training or be directly supervised and instructed in the tasks you expect them to do. In particular they must know how to work safely and protect the safety of the foods you sell.
What are my food safety duties?
The owner of the business or an appointed manager must have:
- considered what can go wrong regarding food safety and the products sold, and
- have taken reasonable steps to make sure these "hazards" are controlled at all times
It is a good idea to write your controls down to help you train your staff and demonstrate you are operating your business safely.
These are just some of the basics to think about before starting a food business. we are happy to give one to one advice, and our opinion on whether premises will be suitable to use as a food business.