How to Set Up a Food Business in the UK: A Simple Step-by-Step Guide
If you’re thinking about setting up a food business—whether it’s a catering van, a market stall, or a small café—there are a few essential steps you must take to get started legally and safely. Here’s a clear and practical guide to help you through the process.
- Register with Your Local Council
Before you sell any food, you must register your food business with your local council. It’s free and quick to do, but you need to complete it at least 28 days before you begin trading – Register here on GOV.UK
- Your Vehicle or Premises Must Meet Hygiene Standards
If you’re working from a food van or mobile unit, there are specific requirements you need to meet:
- Adequate work surfaces
- Sufficient fridge and freezer space
- A designated wash hand basin with hot and cold water, soap, and paper towels
- A separate sink for cleaning utensils
- All surfaces and equipment must be smooth, non-absorbent, and easy to clean
These are vital for maintaining food hygiene and complying with environmental health inspections.
- Set Up a Food Safety Management System
You’ll need a system that shows how you manage food safety. If you’re keeping things simple (like selling baked goods or sandwiches), the Food Standards Agency’s ‘Safer Food, Better Business’ pack is a great place to start –Download ‘Safer Food, Better Business’
If you need help setting it up, Simply Safer can help!
- Make Sure Staff Are Trained
Food safety training is essential. At least 2–3 people in your team should have a Level 2 Food Safety qualification – Find training here at Simply Safer
This shows EHO’s—and your customers—that you take hygiene seriously.
- Allergen Awareness Is a Legal Requirement
Understanding and communicating allergens is one of the most important parts of running a food business. Here’s what you need to know:
- Point of Sale: You must have an allergen statement telling customers to let you know if they have any allergies – Download allergen icons and posters
- Pre-packed for Direct Sale (PPDS): If you’re pre-packing food for direct sale (like boxed sandwiches), the label must include a full ingredient list with allergens clearly marked in bold.
- Non-prepacked food: If you’re serving food directly (e.g. plated meals, takeaways), you still need to have written allergen information available for customers to view.
Need Help? Just Ask!
If you have any questions, feel free to contact Simply Safer and ask for Ruth – I’m happy to help.
And if you prefer to listen while you work, check out my podcast, Simply Hospitality, where we explore all kinds of food safety and hospitality topics.
🎧 Listen to episodes:
- #66 – Starting a Food Business
- #4 – Allergen Essentials
- #46 – Food Vans and Hygiene Basics
Starting a food business is exciting but it comes with responsibilities. With the right setup, training, and support, you can serve your customers safely and confidently.
Got a question? Just drop me a message or give me a call!
