Starting a new café, takeaway, restaurant, or home-based cake business is exciting. But before you sell your first sandwich or slice of cake, you have a legal obligation to manage food safety.
In the UK, this is done through a system called HACCP (Hazard Analysis and Critical Control Points). For a new business, the word "HACCP" sounds technical and intimidating. But for small businesses, it doesn't require a PhD in microbiology—it requires common sense and a written plan.
Here is a practical checklist to ensure your new venture is compliant with Food Standards Agency (FSA) requirements and ready for your first Environmental Health Officer (EHO) inspection.
Part 1: The "Safer Food, Better Business" (SFBB) Foundation
The Reality: The FSA provides a free pack called Safer Food, Better Business (SFBB). For 90% of small caterers and retailers, filling this out is your HACCP system.
Checklist Item 1: Get the Right Pack
- Download or order the SFBB pack specific to your business type (Caterers, Retailers, Childminders, etc.).
- You can find this free on the Food Standards Agency website.
Checklist Item 2: The "Safe Methods"
SFBB contains sections called "Safe Methods". These are your HACCP controls. You must read them and confirm you will follow them. Key sections for new businesses include:
- Cross-contamination: Have you planned separate areas/chopping boards for raw meat and ready-to-eat food?
- Cleaning: Do you have a written cleaning schedule (even a simple laminated list in the kitchen)?
- Chilling: Do you know your fridge must be below 5°C (legally below 8°C, but 5°C is best practice)?
- Cooking: Do you have a probe thermometer to check that chicken/poultry reaches 75°C in the thickest part?
Part 2: The "Day 1" Essential HACCP Checklist
Before you open your doors on Day 1, ensure these five physical controls are in place. These are the Critical Control Points that EHOs will look for first.
| The Control | What the EHO Wants to See |
|---|---|
| 1. Fridge & Freezer Temps | A log book or app record showing fridge temps taken first thing in the morning. |
| 2. Probe Thermometer | A digital probe (not an infrared gun for core temp) and antibacterial wipes to clean it between checks. |
| 3. Hand Wash Basin | Hot water, liquid soap, and paper towels (no dirty tea towels hanging nearby). This basin must never be used for washing veg or filling kettles. |
| 4. Allergen Matrix | A written list of the 14 allergens in every dish you sell. This cannot just be "in the chef's head." |
| 5. PPDS Label (If wrapping sandwiches) | If you make a sandwich and put it in a grab-and-go fridge, you must put a label on it with the name, ingredients, and allergens bolded. (This is Natasha's Law). |
Part 3: Opening Checks Before You Serve a Customer
- Fridge Check: Is the display fridge at <5°C? Record it.
- Hot Hold Check: If you have a hot cabinet, is the food holding above 63°C? Record it.
- Allergen Check: Did you change the bread supplier this morning? If the new bread has Sesame Seeds, you must update the allergen list immediately.
- The "Oops" Plan: Do staff know what to do if the fridge breaks down? (Answer: Call manager, move food to another working fridge or discard after 4 hours). Write this down.
Part 4: The 5 Most Common HACCP Mistakes New Businesses Make
Mistake 1: Fridge logs left blank because "We were too busy."
Fix: Set a recurring alarm on your phone for 10:00 AM and 3:00 PM. Do not turn the fryer on until the log is filled.
Mistake 2: Allergen info is "in the manager's head."
Fix: Print it out. An EHO will test your staff by asking "Does the coleslaw contain egg?" If staff say "I think so," you fail the inspection.
Mistake 3: Using the same tongs for raw bacon and cooked bacon.
Fix: Colour code. Red handle = Raw meat. Black handle = Cooked meat.
Mistake 4: Not knowing about Natasha's Law (Pre-packed for Direct Sale).
Fix: If you wrap a sandwich in clingfilm for self-selection, you cannot just write "Cheese Sandwich." You must list all ingredients with allergens in bold.
Mistake 5: Thinking "HACCP" is a one-time certificate.
Fix: HACCP is live. Every time you change a recipe (e.g., swapping mayonnaise for salad cream), you must update the written allergen list.
Part 5: What Happens When the EHO Visits?
Your first inspection will usually happen within weeks of registering (you did register at least 28 days before opening, right?).
They will ask for three things:
- "Show me your SFBB diary." They want to see the last 7 days of fridge checks.
- "Show me your probe thermometer." They will watch you test it in ice water to see if it reads 0°C.
- "Tell me what's in this sandwich." They are testing your allergen process.