Food Safety Answers
Plain-English answers to the most common food safety questions asked by UK hospitality businesses. Written by compliance experts.
Temperatures
What Temperature Should a Fridge Be in a Commercial Kitchen?
A commercial fridge should operate between 0°C and 5°C. The Food Standards Agency recommends setting it to 5°C or below to prevent bacterial growth.
TemperaturesWhat Temperature Should a Freezer Be?
A commercial freezer should be set to -18°C or below. This is the internationally accepted standard for safely storing frozen food long-term.
TemperaturesWhat Temperature Should Hot Food Be Held At?
Hot food must be held at 63°C or above in England, Wales, and Northern Ireland. In Scotland, the requirement is 63°C. Below this, bacteria can multiply rapidly.
TemperaturesHow Often Should Fridge Temperatures Be Checked?
Fridge temperatures should be checked and recorded at least twice daily — once at the start and once at the end of each working day — as part of your SFBB or HACCP system.
TemperaturesWhat Is the Danger Zone for Food Temperature?
The food temperature danger zone is between 8°C and 63°C. In this range, harmful bacteria can multiply rapidly, doubling in number every 10 to 20 minutes.
TemperaturesWhat Temperature Should Food Be Cooked To?
Food should reach a core temperature of at least 75°C to be safe. Alternatively, 70°C held for 2 minutes achieves the same level of bacterial kill.
TemperaturesHACCP
Do I Need HACCP for a Cafe?
Yes. Every food business in the UK, including cafes, is legally required to have a food safety management system based on HACCP principles under EC Regulation 852/2004.
HACCPWhat Are the 7 Principles of HACCP?
The 7 HACCP principles are: hazard analysis, identify CCPs, set critical limits, establish monitoring, define corrective actions, verify the system, and keep records.
HACCPWhat Is the Difference Between HACCP and SFBB?
HACCP is a set of food safety principles; SFBB is a pre-written system that applies those principles. SFBB is designed for small businesses; HACCP plans suit larger operations.
HACCPHow Often Should a HACCP Plan Be Reviewed?
A HACCP plan should be reviewed at least once a year. It must also be reviewed whenever there is a significant change such as a new menu, new equipment, or a food safety incident.
HACCPWho Is Responsible for HACCP in a Restaurant?
The food business operator (usually the owner or registered manager) is legally responsible for HACCP. Day-to-day management is often delegated to a trained food safety lead.
HACCPSFBB
What Is SFBB and Do I Need It?
SFBB (Safer Food Better Business) is the FSA's free food safety management system designed for smaller UK food businesses. If you run a restaurant, cafe, or takeaway, you almost ce...
SFBBHow Often Should SFBB Be Reviewed?
You should review your SFBB pack at least every 4 weeks, and whenever there are significant changes to your menu, processes, equipment, or premises.
SFBBWhat Is the Difference Between SFBB for Caterers and Retailers?
SFBB for Caterers covers businesses that cook and serve food (restaurants, cafes, takeaways), while SFBB for Retailers covers businesses that primarily sell pre-packaged food (shop...
SFBBInspections
What Happens If You Fail an EHO Inspection?
You may receive a low hygiene rating (0-2), written warnings, improvement notices, or in serious cases, an emergency closure order. You have the right to appeal.
InspectionsHow Often Are EHO Inspections?
EHO inspections are risk-based. High-risk businesses may be inspected every 6 months; low-risk businesses every 2-3 years. The frequency depends on your previous rating.
InspectionsCan You Appeal a Food Hygiene Rating?
Yes. You can appeal your food hygiene rating within 21 days of receiving notification. The appeal is reviewed by a senior officer who was not involved in the original inspection.
InspectionsWhat Does an EHO Inspect?
An EHO inspects three main areas: food hygiene and safety procedures, structural condition of the premises, and confidence in management and food safety controls.
InspectionsAre EHO Inspections Unannounced?
Yes. EHO food hygiene inspections are always unannounced. Officers can visit at any time your business is operating, without prior notice, under the Food Safety Act 1990.
InspectionsHow Do You Request a Food Hygiene Reinspection?
Contact your local authority environmental health department in writing to request a reinspection. Make sure all improvements are complete before requesting, as a revisit can also ...
InspectionsCan I Refuse an EHO Inspection?
No. Environmental Health Officers have a legal right of entry to food premises at any reasonable time. Obstructing or refusing entry is a criminal offence that can result in a fine...
InspectionsAllergens
What Are the 14 Allergens in the UK?
The 14 legally declared allergens in the UK are: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame, soya, and sulphu...
AllergensDo I Need an Allergen Matrix?
While not a strict legal requirement, an allergen matrix is the most practical and recommended way to manage allergen information. EHO inspectors expect to see one.
AllergensWhat Is Natasha's Law?
Natasha's Law requires all food pre-packaged for direct sale (PPDS) in the UK to carry a full ingredients list with the 14 allergens clearly emphasised. It came into force on 1 Oct...
AllergensHow Do I Create an Allergen Matrix for My Restaurant?
An allergen matrix is a grid showing which of the 14 declarable allergens are present in each menu item. Create one by listing every dish against the 14 allergens and marking which...
AllergensWhat Is Natasha's Law and Does It Affect My Business?
Natasha's Law (October 2021) requires all food businesses selling prepacked for direct sale (PPDS) food to include full ingredient lists with allergens emphasised on the label. It ...
AllergensTraining
Do All Staff Need Food Safety Training?
Yes. UK law requires that all food handlers are trained and/or supervised to a level appropriate to their work activities. This includes permanent, temporary, and agency staff.
TrainingWhat Is Level 2 Food Safety and Who Needs It?
Level 2 Award in Food Safety in Catering is a nationally recognised qualification for food handlers. Anyone who prepares, cooks, or handles food in a commercial kitchen should have...
TrainingHow Often Should Food Safety Training Be Refreshed?
The industry standard is to refresh food safety training every three years. While there is no specific legal requirement for a set frequency, EHOs expect to see evidence of ongoing...
TrainingRegulations
What Is Due Diligence in Food Safety?
Due diligence is the legal defence that you took all reasonable precautions and exercised all due diligence to avoid committing a food safety offence. It requires documented eviden...
RegulationsWhat Are the Penalties for Food Safety Violations in the UK?
Penalties range from improvement notices and fixed penalties to unlimited fines and up to two years imprisonment. The severity depends on the offence, the risk to public health, an...
RegulationsWhat Food Safety Records Must I Keep by Law?
UK food businesses must keep records that demonstrate their food safety management system is working. This includes temperature logs, cleaning schedules, supplier traceability reco...
RegulationsOperations
How Do I Register a Food Business in the UK?
Register with your local authority at least 28 days before you start trading. Registration is free, done online, and you cannot be refused. You must register even for home-based, m...
OperationsWhat Cleaning Schedule Does a Food Business Need?
Every food business needs a documented cleaning schedule showing what needs cleaning, how often, what chemicals to use, and who is responsible. EHOs check this as part of your food...
OperationsHow Should I Handle a Customer Food Complaint?
Take every complaint seriously: listen without being defensive, record details immediately, investigate the cause, take corrective action, and respond to the customer. Keep a compl...
OperationsWhat Pest Control Do I Need for a Food Business?
All UK food businesses must have adequate pest prevention measures. This includes proofing the premises against entry, maintaining cleanliness, storing food properly, and typically...
OperationsHygiene Rating
How Is a Food Hygiene Rating Calculated?
Your FHRS rating (0-5) is based on three areas scored during an EHO inspection: food hygiene and safety procedures, structural compliance, and confidence in management. The scores ...
Hygiene RatingIs It Mandatory to Display Your Food Hygiene Rating?
In Wales and Northern Ireland, yes — display is legally required. In England, it is voluntary but strongly encouraged. In Scotland, FHIS display is mandatory.
Hygiene RatingCan I Appeal My Food Hygiene Rating?
Yes. You can appeal your food hygiene rating within 21 days of receiving the notification, but only if you believe the rating does not reflect the conditions at the time of inspect...
Hygiene RatingStop searching, start complying
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