Running a food business can seem complicated.
Food Business Operators need to provide written food safety management systems that produce safe food. These systems identify and control risks, including pests, poor hygiene, cleaning, temperature control, growth of harmful bacteria, and cross contamination.
Owners, managers and staff need adequate training to understand and control risks.
Food businesses are inspected regularly based on their potential risk to the public and the way they are managed and run. These inspections help to create a level playing field and encourage businesses to improve standards, hopefully resulting in a higher score under the National Food Hygiene Rating Scheme.
All food businesses are subject to regular food safety inspections. Our page explains the purpose of the inspection and what you can inspect during the visit.
Find out how ratings are calculated and how you can appeal a rating or request a revisit.
Advice on implementing and maintaining an effective food safety management system.
Information on controlling the risk of cross contamination to prevent the spread of E.coli O1757 and other bacteria.
Includes our course dates, fees and details of how to book.
View the most recent editions of the Food and Safety Bulletin, our regular newsletter on food hygiene and health and safety.
Specific advice on food safety and nutrition for volunteer lunch clubs.
The Eat Out Eat Well scheme rewards catering and takeaway establishments that offer customers healthier food options. Businesses can get a Gold, Silver or Bronze award to display on the premises based on a detailed assessment of their menu for healthier choices.
We are required to publish our food sampling policy online.