Running your food business safely

Guidance on common food safety issues

The following links provide you with information on common food safety issues and guidance on how best to comply with food law. You may also wish to look at our starting a food business page.

Following this guidance will give you confidence that you are producing safe food. It will also give you the best opportunity of attaining the highest food hygiene rating at your next inspection.

Allergens - information on what to do to identify and prevent allergen contact
Allergens in care homes - allergen information specific to care home and other institutional settings
Allergen labelling pre packed for direct sale (PPDS) - information on labelling requirements for PPDS food
Acrylamide - information on how to prevent acrylamide in food
Chilled storage - information on how to store food chilled and frozen
Cleaning - information on how to clean and disinfect correctly
Cooking - information on how to cook foods safely
Cross-contamination - information on the best practices to prevent contamination
E coli guidance - guidance on how to prevent contamination from E coli
Food industry guides - industry guides on best hygiene practice
Food and oil waste - how to dispose of waste correctly
Mobile businesses - information for mobile traders
Personal Hygiene - information on personal hygiene for food handlers
Pest control - information on pest control requirements
Training - information on training and supervision requirements
Vacuum packing - guidance on how to vacuum pack foods safely.

Food safety management

You need to consider any food safety hazards associated with your business and make sure that there are controls in place that ensure you produce safe food. Hazard analysis (HACCP) is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles.

Most typical food businesses will be able to implement the Safer Food Better Business (SFBB) pack and supplements where provided, with the following exceptions:

if you are carrying out high risk food processes not covered in the SFBB pack then a HACCP may be required, and you are advised to call us for clarification
there are alternative options for lower risk food activities and you should contact us so as we can advise you on the most appropriate system to put in place.
we also have a management system for voluntary lunch clubs, contact us if you would like one.

You can alternatively develop your own procedures based on the principles of HACCP, or use a food industry guide recognised by the Food Standards Agency.

Food legislation

We regulate a wide variety of food legislation, the main parts of which are linked below:

For further information and advice please email us eandr@nfdc.gov.uk.