Quick Answer
All UK food businesses must have a documented food safety system based on HACCP principles. Small businesses can use the FSAs free Safer Food, Better Business pack instead of creating a complex HACCP plan. Focus on: temperature control, preventing cross-contamination, personal hygiene, and documentation.
The 7 HACCP Principles
HACCP is legally mandatory under Regulation (EC) No 852/2004. Here are the 7 principles simplified:
Hazard Analysis
Identify biological, chemical, and physical hazards in your food preparation process
Critical Control Points
Determine points where hazards can be prevented, eliminated, or reduced (e.g., cooking temperature)
Critical Limits
Set maximum/minimum values (e.g., cooking to 75°C core temperature)
Monitoring Procedures
Establish how to monitor CCPs (e.g., checking temperatures with calibrated probe)
Corrective Actions
Define what to do when monitoring shows deviation (e.g., reheat or discard)
Verification
Confirm the system is working correctly through regular reviews
Documentation
Keep records of all monitoring, corrective actions, and verification activities
For Small Businesses: Use Safer Food, Better Business
The FSA provides a free, simplified food safety management system called Safer Food, Better Business (SFBB). It covers HACCP requirements without the complexity. Download it free from food.gov.uk.
Temperature Control Requirements
| Category | Requirement | Notes |
|---|---|---|
| Cold Holding | 8°C or below (ideally 5°C) | 2-hour rule: Food can be out of temperature control for up to 2 hours total |
| Hot Holding | 63°C or above | If held hot for 2 hours, must be served, cooled, or discarded |
| Cooking - Poultry/Mince | 75°C core for 30 seconds | Or 70°C for 2 minutes (equivalent) |
| Cooking - Whole Joints | 70°C for 2 minutes | Measure at thickest point |
| Cooking - Fish | 63°C core | Flesh should be opaque and flake easily |
| Reheating | 75°C minimum | Never reheat food more than once |
| Cooling | 60°C to 21°C in 90 mins, then to 5°C in 4 hours | Blast chillers recommended for high-volume operations |
Color-Coded Equipment System
Use color-coded chopping boards, knives, and cloths to prevent cross-contamination:
Red
Raw meat
Blue
Raw fish
Yellow
Cooked meat
Green
Salad and fruit
Brown
Vegetables
White
Bakery and dairy
Top 10 Inspection Failures
These are the most common reasons businesses fail food hygiene inspections:
Inadequate temperature control
Example: Fridges too warm, no temperature logs
Check and record fridge temps twice daily, calibrate thermometers annually
Cross-contamination risks
Example: Raw and cooked food stored together
Use color-coded equipment, store ready-to-eat above raw
Poor personal hygiene
Example: Dirty hands, jewelry, no hair restraints
Handwashing signs, blue plasters, hair nets mandatory
Pest evidence
Example: Droppings, insects, signs of infestation
Regular pest control contract, seal entry points, clean drains
Inadequate cleaning
Example: Dirty equipment, grease buildup, mold
Daily and weekly cleaning schedules, 2-stage clean then sanitize
Unsafe food storage
Example: Uncovered food, unlabeled containers, expired items
Date labels on everything, FIFO rotation, covered storage
No documented food safety system
Example: No HACCP plan, no records
Use FSAs Safer Food Better Business pack (free)
Structural issues
Example: Damaged surfaces, broken tiles, holes
Fix damage immediately, smooth cleanable surfaces
Inadequate staff training
Example: No food hygiene certificates, knowledge gaps
Level 2 for all handlers, Level 3 for supervisors
Allergen failures
Example: No allergen info, cross-contamination
Written allergen matrix, separate prep areas, staff training
Food Hygiene Rating Scheme
Very good
Hygiene standards are very good
Good
Hygiene standards are good
Generally satisfactory
Hygiene standards are acceptable
Improvement necessary
Some improvement needed
Major improvement necessary
Major improvement needed
Urgent improvement required
Urgent improvement/possible closure
How Ratings Are Calculated
40%
Food handling practices
30%
Physical condition of premises
30%
Management systems & documentation
Related Guides
Written by
James Mitchell
Ghost Kitchen Operations Director & Industry Expert
Frequently Asked Questions
What is HACCP and is it legally required in the UK?
HACCP (Hazard Analysis and Critical Control Points) is a food safety management system that identifies, evaluates, and controls hazards. Yes, it is legally mandatory for all UK food businesses under Regulation (EC) No 852/2004. Small businesses can use simplified systems like the FSAs free "Safer Food, Better Business" pack instead of creating a full HACCP plan from scratch.
What temperature should food be stored at in the UK?
Cold food must be stored at 8°C or below (best practice is 5°C or below). Hot food must be held at 63°C or above. Food can be out of temperature control for a maximum of 2 hours before it must be used, returned to temperature, or discarded. Fridge and freezer temperatures should be checked and recorded at least twice daily.
How do I get a 5-star food hygiene rating?
To achieve a 5-star rating, focus on three areas: 1) Food handling practices (40% of rating) - proper temperature control, preventing cross-contamination, good personal hygiene; 2) Physical condition (30%) - clean, well-maintained premises with no pest issues; 3) Management systems (30%) - documented HACCP/food safety procedures, staff training records, accurate documentation. Consistency is key - maintain standards every day, not just for inspections.
What food hygiene training do staff need?
All food handlers should complete Level 2 Food Hygiene certification (£15-30, 2-3 hours online). Supervisors and managers should hold Level 3 Food Hygiene (£79-99, 8-9 hours). While certificates arent legally required, UK law mandates appropriate training for all food handlers - certificates are the easiest way to demonstrate compliance. Training should be refreshed every 3 years.
How often do food hygiene inspections happen?
Inspection frequency depends on your food hygiene rating and risk level: High-risk businesses with poor ratings may be inspected every 6 months. Well-rated (4-5 stars) lower-risk businesses may only be inspected every 2+ years. New businesses typically receive their first inspection within 28 days of registration, though there can be delays. Inspections are unannounced - you wont get advance warning.
What are the 14 allergens that must be declared?
The 14 major allergens that must be declared under UK law are: celery, cereals containing gluten (wheat, rye, barley, oats), crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphur dioxide/sulphites (over 10mg/kg), and tree nuts. Under Natashas Law (2021), pre-packed food for direct sale must list all ingredients with allergens emphasized.