Quick Summary
To legally operate a food business in the UK you need: (1) Free food business registration with your local council (28 days notice), (2) Level 2 Food Hygiene certificate (£30-100, 1 day), (3) Documented food safety system like SFBB (free), and (4) Public liability insurance (£150-400/month). If using a licensed commercial kitchen, the premises licence is usually already in place.
Essential Requirements
Register Your Food Business
Register with your local council via gov.uk. Required by law for all food businesses.
- Apply online through your local council website
- Provide business address and food handling details
- Register each premises separately
- Cannot be refused — registration is automatic
Food Hygiene Certificate
Level 2 Food Hygiene certification for anyone handling food.
- Level 2 Food Hygiene in Catering (minimum)
- Available online from accredited providers
- Valid for 3 years
- All food handlers must be trained
Food Safety Management System
HACCP-based system documenting how you manage food safety.
- Use free Safer Food Better Business (SFBB) pack from FSA
- Document how you handle, cook, and store food
- Keep daily records and temperature logs
- Required by law — cannot get 5-star rating without it
Public Liability Insurance
Minimum £5M coverage required by most kitchen landlords.
- Public liability: minimum £5M (often £10M required)
- Product liability: covers food-related illness claims
- Employers liability: required if you have staff
- Get quotes from specialist food business insurers
Food Hygiene Ratings Explained
Environmental Health Officers rate businesses from 0-5 based on how hygienically food is handled, the physical condition of premises, and food safety management systems. Ratings are public on food.gov.uk.
Very Good
Excellent standards — aim for this
Good
High standards with minor improvements needed
Generally Satisfactory
Acceptable but some improvements needed
Improvement Necessary
Below standard — action required
Major Improvement Necessary
Serious concerns — urgent action needed
Urgent Improvement Required
Immediate risk — may face closure
Temperature Requirements
| Type | Target Temperature | Legal Limit | |
|---|---|---|---|
| 🧊 | Cold storage | 0-5°C | 8°C maximum |
| ❄️ | Frozen storage | -18°C or below | Must stay frozen |
| 🔥 | Hot holding | 63°C or above | 2 hours max if below |
| 🍳 | Cooking (core temp) | 75°C | 70°C for 2 mins minimum |
| ♨️ | Reheating | 75°C minimum | Reheat only once |
Keep calibrated thermometers and record temperatures at least twice daily. Temperature logs are a key part of your food safety management system and are checked during inspections.
Common Compliance Mistakes
Avoid these errors that lead to failed inspections and rating drops
No documented food safety system
Consequence: Cannot score above 1 star, potential closure
Fix: Download free SFBB pack from food.gov.uk
Missing temperature records
Consequence: Automatic rating drop, shows lack of control
Fix: Log fridge/freezer temps twice daily, keep cooking records
Poor hand washing facilities
Consequence: Major compliance failure
Fix: Dedicated hand wash basin with hot water, soap, paper towels
Cross-contamination risks
Consequence: Food poisoning risk, rating drop
Fix: Separate boards for raw/cooked, store raw below ready-to-eat
Inadequate cleaning records
Consequence: Shows lack of systematic approach
Fix: Use cleaning schedules, log daily/weekly tasks
Staff without food hygiene training
Consequence: Compliance failure, potential closure
Fix: All food handlers need Level 2 certification
Sarah Chen
Commercial Kitchen Consultant & Former Head Chef
Sarah Chen brings over 12 years of experience in commercial kitchen operations, having worked as Head Chef at multiple London restaurants before transitioning to kitchen consultancy. She specializes in helping food entrepreneurs optimize their kitchen setups and navigate commercial kitchen regulations.
Areas of Expertise
Credentials
- Level 4 Food Safety & Hygiene Certificate
- Chartered Institute of Environmental Health (CIEH)
- Former Head Chef at Michelin-rated restaurant
- 12+ years commercial kitchen experience
Food Business Licensing FAQ
Do I need a licence to sell food in the UK?
You don't need a "licence" as such, but you must register your food business with your local council at least 28 days before starting. This registration is free and cannot be refused. You'll also need appropriate insurance, food hygiene certification, and a documented food safety management system (like SFBB). If you're renting from an established commercial kitchen, the premises licence is usually already in place.
How do I register a food business in the UK?
Register online through your local council's website or via gov.uk. You'll need to provide your business address, the types of food you'll handle, your planned opening date, and contact details. Registration is completely free and must be done at least 28 days before you start trading. If you operate from multiple premises, register each one separately.
What food hygiene certificate do I need?
At minimum, anyone handling food needs Level 2 Food Hygiene in Catering certification. This costs £30-100 and takes about 4-6 hours to complete online. Supervisors and managers should consider Level 3 certification. All certificates are valid for 3 years but best practice is to refresh training annually.
How much does food business insurance cost?
Food business insurance typically costs £150-400 per month for a small operation. You'll need public liability insurance (minimum £5M, though £10M is common), product liability insurance (covers food-related illness claims), and employers' liability insurance if you have any staff. Get quotes from specialist food business insurers for the best rates.
How do I get a 5-star food hygiene rating?
To achieve a 5-star rating, you need excellent performance in three areas: how hygienically food is handled, the physical condition of your premises, and your food safety management systems. You must have a documented HACCP-based system (like SFBB), maintain accurate temperature records, demonstrate staff training, keep premises clean and well-maintained, and show consistent daily practices. Without documented food safety management, you cannot score above 1 star.
What is Safer Food Better Business (SFBB)?
SFBB is a free food safety management pack from the Food Standards Agency designed specifically for small food businesses. It provides a simple HACCP-based system with daily diaries for recording temperatures, cleaning, and deliveries. It's legally required to have a food safety management system — SFBB is the easiest way to comply. Download it free from food.gov.uk.
What are the 14 allergens I must declare?
UK law requires declaration of: celery, cereals containing gluten (wheat, rye, barley, oats), crustaceans (prawns, crab, lobster), eggs, fish, lupin, milk, molluscs (mussels, oysters, squid), mustard, peanuts, sesame, soybeans, sulphur dioxide/sulphites, and tree nuts (almonds, hazelnuts, walnuts, etc.). These must be emphasised (bold, italic, or highlighted) in ingredient lists.
How often are food hygiene inspections?
Inspection frequency depends on your risk level. New businesses are typically inspected within 28 days of registration. High-risk businesses (poor ratings, complex operations) are inspected every 6 months. Low-risk businesses with good ratings may go 2+ years between inspections. Inspections are usually unannounced and can happen any time during business hours.