Guidance for New Food Businesses
Introduction
This information has been prepared to help you understand clearly what you need to
do to meet the food safety laws that apply to all food businesses. This will ensure
that that the food you supply is safe to eat.
The guidance also provides other important information that you need to consider
when setting up a new food business.
FOOD SAFETY
The Regulations that apply to food businesses are:
 Regulation (EC) 178/2002
 Regulation (EC) 852/2004
 Regulation (EC) 853/2004
Registration of a Food Business
Subject to a few exceptions, all food business must be registered with the local
authority at least 28 days prior to starting to trade. Registration is free of charge and
cannot be refused. The application form can be completed online at:
http://www.poole.gov.uk/apply/food-business-registration-form/
Inspections
All food businesses are inspected by the local authority. The frequency of inspection
is determined by the food safety risks associated with the particular business. More
information can be found on the Food Standards Agency website at:
http://www.food.gov.uk/
Food Hygiene Rating Scheme
The Borough of Poole operates the Food Hygiene Rating Scheme in partnership with
the Food Standards Agency. The scheme is intended to make it easier for
consumers to make informed decisions about where to eat or purchase food.
Businesses that prepare and serve high risk foods for immediate consumption such
as cafés, restaurants, takeaways and mobile food vendors are currently included in
the scheme.
Businesses such as cake makers or producers of jams, chutneys etc. are not
currently included in the scheme unless they do event catering or buffets.
Childminders are also not included at present. However, these businesses still need
to be registered to comply with legislation.
New businesses normally receive a scheme rating at the first inspection. Once you
have started trading, an officer can visit you at any time that you are open. It is up to
you to make sure that your business complies with all the legislation to ensure that
you secure a good rating.
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Following the inspection you will be provided with a window sticker to display in your
premises and your rating will be made available to the public on the Food Standards
Agency website at: http://ratings.food.gov.uk/
The leaflet ‘Good hygiene is good for your business’ provides more details about the
scheme, including how you can appeal your score. It is available from:
http://www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/goodhygienego
odforbusiness.pdf
Information on the scheme and a Self-Assessment Checklist is also available on
the Borough of Poole website at:
http://www.poole.gov.uk/environment/environmental-health/food/food-hygiene-ratingscheme-business-guidance/
Food Safety Management
A documented food safety management system is central to complying with food
safety legislation. It involves considering in detail how you handle, store and prepare
foodstuffs at all stages from purchase of ingredients to serving your customers. You
need to identify what food safety hazards exist at each stage and ensure that the
appropriate controls and procedures are in place to prevent these hazards from
causing illness or injury.
Safer food, better business (SFBB) has been produced to assist small businesses in
meeting this requirement. You can download and print a copy of the pack from the
FSA website at:
http://www.food.gov.uk/business-industry/caterers/sfbb/sfbbcaterers/
Please note: SFBB is suitable for most restaurants, cafés, and takeaways but it is
not suitable for small manufacturers (including those based in domestic premises),
or specialist retailers such as butchers, fishmongers and bakers.
If SFBB is not suitable for your business you will need to write a bespoke Hazard
Analysis Critical Control Point (HACCP) system to ensure the safety of your
products. To do this you will need to have sufficient technical and microbiological
knowledge to identify all the risks and control measures. You may need to seek
advice from a food technologist and/or microbiologist. You can contact
Environmental and Consumer Protection Services if you wish to discuss this.
The FSA has devised MyHACCP, a free online tool intended to support small food
manufacturing businesses in the development of their HACCP-based food safety
management system. It takes you through a step-by-step process to identify the food
safety hazards and controls and documents the outputs in a downloadable form. You
can access MyHACCP from: https://myhaccp.food.gov.uk/
Training
By law, food handlers must be supervised and instructed and/or trained in food
safety to an appropriate level. This applies to all food handlers, including part time,
temporary and agency staff. What constitutes appropriate training will be greatly
influenced by both the individual staff member’s job role, and the nature of foodstuffs
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dealt with in your premises. If you do wish to include formal courses as part of your
training program details of locally available courses and who they are appropriate
for, are attached.
Additionally, you must ensure that those within the business responsible for
developing and maintaining food safety management procedures, e.g. HACCP
based procedures, are also appropriately trained. If a bespoke HACCP is required
for your business, they must be trained in what the principles of effective food safety
management procedures are, how they are incorporated into working practices and
procedures, what the key processes are and how they are implemented within the
business. We will be happy to discuss this with you.
More information is available from the Food Standards Agency at the following link
which outlines how to comply with the legal requirement for food safety supervision
and instruction and/ or training.
This website also includes 10 short food safety coaching videos showing best
practice guidance on a number of potential food safety issues. You may find these
useful to include in your in-house training program.
Please note: For high risk food activities or those requiring a bespoke HACCP, a
higher level of training is advisable.
Prevention of cross-contamination
The FSA has issued guidance on the steps that food businesses need to take to
control the risk of food becoming contaminated by E. coli O157. The key measures
are:
 Identification of separate work areas, surfaces and equipment for raw and
ready-to-eat food, where possible.
 Use of separate complex equipment such as vacuum-packing machines,
slicers and mincers where the cleaning of such equipment between use for
raw and ready-to-eat food would be too difficult.
 Hand washing carried out using a recognised technique. Anti-bacterial gels
must not be used instead of thorough hand washing.
 Effective cleaning procedures.
 Use of disinfectants and sanitisers that meet officially recognised standards
BS EN 1276:1997 or BS EN 13697:2001. If the labels do not provide this
information you may be able to check whether the products meet the
standards from the following website: http://www.disinfectant-info.co.uk/
All products should be used as instructed by the manufacturer.
Full information on the control measures can be found in the guidance at:
http://www.food.gov.uk/business-industry/guidancenotes/hygguid/ecoliguide
Structure
The structure of the premises must enable the preparation of food to be carried out
hygienically; allow for the correct storage of foodstuffs; and provide adequate hand
and equipment washing facilities.
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Domestic kitchens
Domestic kitchens can be used to carry out low risk activities such as cake making.
However, we do not recommend the use of a domestic kitchen for the preparation of
high risk food because of the cross-over between domestic and commercial
activities. If a domestic kitchen is to be used for such purposes we would expect
there to be a high degree of separation between the domestic and commercial
activities. This may require separate areas and facilities to be provided within the
domestic premises.
Allergens
Following the introduction of the EU Food Information for Consumers Regulation
1169/2011, businesses that sell food unpackaged, e.g. restaurants, cafés,
takeaways, deli counters, bakeries, sandwich bars, event catering etc. are now
required to provide allergy information to consumers. The labelling requirements for
allergenic ingredients contained in pre-packed foods have also changed. You should
refer to the following guidance to ensure that you comply with current legislation:
 Allergen information for loose (unpackaged) foods:
http://www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/loosefoodsleafl
et.pdf
 Allergen labelling of pre-packed foods:
http://www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/allergylabelling-prepacked.pdf
 Further information and useful resources:
http://www.food.gov.uk/business-industry/allergy-guide/allergen-resources
There is also an interactive food allergy training course which you can work through
and print out a certificate on satisfactory completion. This can be accessed from:
http://allergytraining.food.gov.uk/
The Food Standards Agency website www.food.gov.uk provides comprehensive
information and advice to food businesses. If you are new to this sector the following
leaflets are a good starting point:
‘Food hygiene: A guide for businesses’
http://www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/hygieneguidebo
oklet.pdf
‘Starting up: Your first steps to running a catering business’
http://www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/starting-upbooklet.pdf
These leaflets are also available in other languages from:
http://tna.europarchive.org/20130923112735/http://www.food.gov.uk/aboutus/publications/pubsother/
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HEALTH AND SAFETY
General requirements
The Health and Safety at Work etc. Act 1974 covers workplaces, including food
establishments. A comprehensive range of health and safety regulations has been
made under this main legislation.
You will need to carry out a risk assessment for your business in which you consider
the safety of yourself, your staff and other people (such as members of the public)
who could be affected by the activities you undertake.
The Health and Safety Executive (HSE) website provides comprehensive information
and guidance with specific information aimed at catering businesses available from:
http://www.hse.gov.uk/catering/index.htm
Other health and safety issues that may be of particular relevance to your business
include:
 Gas safety:
http://www.hse.gov.uk/pubns/cais23.pdf
 Asbestos:
http://www.hse.gov.uk/asbestos/index.htm
 Managing work-related violence in licensed and retail premises:
http://www.hse.gov.uk/pubns/indg423.pdf
Fire safety
If you operate from business or non-domestic premises, you will be responsible for
fire safety. Your duties will include carrying out a fire risk assessment of the
premises; putting in place appropriate fire safety measures and an emergency plan;
and providing your staff with appropriate information and fire safety instruction.
More information is available from Dorset Fire and Rescue at:
http://www.dorsetfire.gov.uk/safety/fire-safety-non-domestic-premises/
Ventilation extraction systems
Ventilation extract systems remove heat, fumes and odour from within the kitchen.
Correct design and installation, followed by regular maintenance are vital to ensure
that the system performs correctly and does not create odour or noise problems (for
example by discharging too close to a residential window). Please contact
Environmental and Consumer Protection Services at an early stage if you intend to
install a new extraction system or make alterations to an existing one at the business
premises.
Regular cleaning is also essential to prevent dirt and grease from building up in the
ductwork and creating a fire hazard. The HSE provides a guidance note on
‘Ventilation in Catering Kitchens’ available from:
http://www.hse.gov.uk/pubns/cais10.htm
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PLANNING AND BUILDING CONTROL
General requirements
You should contact Planning Services and/or Building Consultancy to find out
whether there are any planning restrictions that apply to the premises you intend to
trade from and to discuss what is required concerning any alterations to the building
you intend to make.
Provision of customer toilets
Where seating is provided for customers to eat on the premises, customer toilets
must be provided in accordance with British Standard 6465-1:2006 as detailed in the
table below:
Number of
covers
1-25*
26-60
61-100
101-120
Male
Toilet Provision
Female
Disabled (Unisex)
WC
Urinal
WHB
WC
WHB
WC
WHB
One WC with wash-hand basin (WHB) that is suitable for use for
disabled people
1
1
1
1
1
1
1
1
2
2
2
1
1
2
1
3
3
3
1
1
Notes:
 The above assumes that the disabled toilet is unisex and is available to all
customers.
 In the absence of more reliable information it should be assumed that 50% of
customers will be male and 50% will be female.
 If you apply for a premises licence for the sale of alcohol, a condition limiting
the accommodation figure may be applied depending on the type of food
premises.
* In certain circumstances Environmental & Consumer Protection Services may
agree to a relaxation of this standard having regard to the following criteria:
 the nature of the food provided; and
 the number and type of customer seats provided; and
 the proximity of other sanitary facilities available to customers.
Please note: any such agreement must be obtained in writing from Environmental &
Consumer Protection Services.
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WASTE DISPOSAL
Section 34 of the Environmental Protection Act 1990 sets out the legal duty of care a
business has with respect to waste. It applies to all commercial and industrial
premises regardless of the size of the organisation or the amount of waste produced.
There is no provision within business rates for waste collection so all commercial and
industrial premises in the UK must make their own arrangements to have the waste
generated by their business activities removed. Particular attention needs to be
taken to ensure the correct disposal of fats, oils and greases which must not be
poured down the drains.
The Borough of Poole also provides a chargeable Commercial Waste Collection
Service. More information is available from:
http://www.poole.gov.uk/business/commercial-waste-and-skip-hire/
LICENSING AND TRADING
Street trading
Street trading is defined as the selling or offering for sale of any article in the street.
Permission is required and responsibility for this is shared by Poole Town Centre
Management, Leisure Services and Environmental and Consumer Protection
Services. If you intend to carry out any street trading you should refer to
http://www.poole.gov.uk/business/licences-and-street-trading/licences/street-tradinglicence/ for more details.
Alcohol licensing
If you intend to sell alcohol you need to have a licence. You will also need a ‘tables
and chairs’ licence to set up a sitting out area on the public highway. More
information and how to apply for licences is available from:
http://www.poole.gov.uk/business/licences-and-street-trading/licensing-act-2003/
Trading Standards
Trading Standards are responsible for ensuring that businesses comply with the
regulations concerning product description and labelling, weights and measures,
trade descriptions, underage sales and product safety.
More information is available from:
http://www.poole.gov.uk/business/trading-standards/
Other sources of information
A number of organisations provide advice, information and support for new
businesses in Poole. The Borough of Poole website provides further details and
contacts:
http://www.poole.gov.uk/startingabusiness/
http://www.poole.gov.uk/business/business-support-and-advice/starting-andgrowing-a-business-in-poole/business-advice-and-networking/
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USEFUL CONTACTS
Organisation
Website
Telephone
Food Standards Agency
(FSA)
Chartered Institute of
Environmental Health (CIEH)
Building & Engineering
Services Association
Buy with Confidence
www.food.gov.uk
Trading Standards Institute
www.tradingstandards.gov.uk
Business Companion
www.businesscompanion.info
Mobile &Outside Catering
Association
Nationwide Caterers
Association
British Sandwich Association
www.moca.org.uk
01216 937000
www.ncass.org.uk
0121 6032524
Health & Safety Executive
(HSE)
Environment Agency (EA)
www.hse.gov.uk
Dorset Fire and Rescue
Service
Gas Safe Register
www.dorsetfire.co.uk
01305 252600
www.gassaferegister.co.uk
0800 408 5500
Supplying the Southwest
www.supplyingthesouthwest.org.uk
Wessex Enterprise
www.wsxenterprise.co.uk
www.cieh.org
020 7928 6006
www.b-es.org/locate-a-member
www.buywithconfidence.gov.uk
www.sandwich.org.uk
www.gov.uk/government/organisations/
environment-agency
01329 223242
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Local Trainers for Food Safety and Health and Safety Courses
Name
Contact
Email
Website
Courses
(see key)
0
(can be tailored to schools
receiving meals contact for
more information)
1
A
Adult Social Care
Services
Tel: 01202 261062
[email protected]
[email protected]
http://www.poole.gov.uk/
Poole Adult Learning
Tel: 01202 262300
[email protected]
http://www.boroughofpoole.com/educationand-learning/adult-and-communityeducation/skills-learning/
The Bournemouth
and Poole College
Brockenhurst
College
Hampshire
*Aaron Scott & Black
Tel: 01202 205205
[email protected]
www.thecollege.co.uk
Tel: 01590 625555
Daniel Stannard
[email protected]
www.brock.ac.uk
Tel: 01425 482831
[email protected]
www.aaronscottandblack.net
Offered in other languages including Polish
Ruth Thrussell
Training
Bournemouth
Food Consultancy
Service
Tel: 01202 760464
Mob: 07715265683
[email protected]
Tel: 07816 280 996
Dr. Paula Smithson
[email protected]
www.thefoodconsultancyservice.co.uk
1, 2, 3, 4, 6, 7, 8
Bournemouth
University
Tel: 01202 961826
[email protected]
www.bournemouth.ac.uk
1, 2, 3, 4, 6, 7, 8
Clive Deakin
Poole
Broadstone Health &
Safety Services
Twynham Training
Tel: 01202 749712
[email protected]
Tel: 01202 602620
Mob: 07867 988401
Tel: 01425 273535
Mob: 07889 920980
[email protected]
[email protected]
www.twynhamtraining.co.uk
Ouch Training Team
Tel: 01202 880999
Tel: 0870 2242269
Mr I Crockard
[email protected]
www.ouchtt.co.uk
[email protected]
www.innpacked.com
Innpacked
1, 3, 4, 5
A
1, 4, 8
A, B
1, 4, 6, 7, 8
Contact centre for more
info on languages offered
1, 6, 7
Check with company
1, 2
Check with company
Check with company
1, 4, 7
A
1, 2, 3, 4, 6, 7, 8
A, B
1, 2
A
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Name
Swift Training
Bournemouth
*RS Food Hygiene
Contact
Email
Website
Tel: 07966 346415
[email protected]
[email protected]
Offered in Punjabi, Hindi & Urdu
Clarendon Training
Tel: 07939 278781
Raj Chowdhury
Tel: 0932 855695
[email protected]
www.clarendon-training.org
Novo Training
Based in Hants
Tel: 01329 317607
Lynne Matthews
[email protected]
www.novotraining.co.uk
Courses
(see key)
1, 3, 7
A
1, 3
A
1
A
Check with company
1
Also provides training for staff working in
Social Care Services
Dragon Training &
Consultancy
JMA Safety Ltd
Tel: 01722 741168
Jeremy Bowers
Tel: 01202 874925
[email protected]
Check with company
[email protected]
B
* Summit Training
Tel: 01823 365702
Mob: 07727 100143
Tel: 07814 163203
Tel: 07950 0549046
[email protected]
*Xpert Training
1
A
1, 2
http://www.summittraininguk.com/#Homepage
Offered in Bengali and English
www.xpert-training.co.uk
Offered in Bengali and English
[email protected]
KEY
Online Course Advice
*- Also offers courses in other languages
There are a number of companies offering similar courses in an
online format. We recommend this option only for up to Level 1
or Level 2 and the course should be accredited by CIEH or
RSPH.
0 - Food hygiene awareness
1 - CIEH Level 2 Award in Food Safety in Catering
2 - CIEH Level 2 Award in Food Safety in Manufacturing
3 - CIEH Level 3 Award in Food Safety in Catering
4 - CIEH Level 3 Award in Supervising Food Safety in Catering
5 - Practical Food Safety in Catering
6 - Food Hygiene Conversion Courses
7 - Food Hygiene Refresher Courses
8 - CIEH Level 3 Award in HACCP in Catering
Online companies offering accredited courses include:



Learn Direct
Highspeed Training
Virtual College.
A - CIEH Level 2 Award in Health and Safety in the Workplace
B - CIEH Level 3 Award in Supervising Health and Safety
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Which Training Course is Appropriate for you?
The CIEH and RSPH are both awarding bodies who provide qualifications in food safety, health and safety, and environmental
protection.
The CIEH and RSPH work closely with Ofqual and Sector Skills Councils to develop qualifications and training courses that meet the
national demand for various skill levels.
Training Courses are set at differing levels to ensure the exact training course meets individual needs:
Level 1
Aimed at those new to the workplace who require a simple training course in a subject to keep them and those around them safe, when
starting work or as part of an induction programme e.g. school leavers or those with special needs
Level 2
Safety training for people in the workplace who participate in activities related to the subject area. The qualification equates to the
‘foundation’ or ‘basic’ qualification e.g. shop floor employees and front line staff employees in production or services.
Level 3
Aimed at those in the workplace who require safety training courses in activities related to the subject area and who also have a related
supervisory role. Particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and
systems. The qualification equates to the intermediate qualification e.g. team leaders, supervisors and juniors managers
Level 4
Aimed at those people in the workplace who participate in activities related to the subject area and who also have a related management
and/or training role. The qualification equates to the advanced qualification e.g. senior supervisors, departmental managers and
operations managers with responsibility for multiple sites.
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