Back to top of page...
New legislation came into force on 1st January 2006 affecting all food businesses, including caterers and retailers. Although most of the existing legislation has been revoked and replaced many of the actual requirements have not changed.
The main change included within the new regulations is that all businesses need to have a written food safety management system based on the principles of HACCP (Hazard Analysis Critical Control Points).
The Food Standards Agency have produced a pack called Safer Food Better Business to help set up a system. It has been developed to help small catering businesses such as restaurants and takeaways to comply with this requirement within the legislation.
A version of the pack for small retail businesses has also been developed.
Visit the Safer Food Better Business area for more details and a copy of the pack.
Back to top of page...
It is vital to get things right when setting up a new Food Business. There are a number of points that need to be considered:
The Food Standards Agency publishes a number of booklets to give advice to new catering businesses. Many are free of charge and available in community languages.
The Starting Up booklet gives information for setting up a new business or taking over an existing one and the Food Hygiene booklet contains information about the key laws that will affect your business and how they are enforced.
If you would like a printed version of the booklets please call 0845 606 0667.
If you require further information on starting up a new Food Business please contact us.
Back to top of page...
Registration of premises used as a food business (including delivery vehicles, market stalls, mobile food vehicles, other moveable structures etc) is required by law. Registration will allow local authorities to keep an up to date list of food premises in their area so we can visit them when we need to. The frequency of the visits will depend on the type of business.
If you run a food business you must tell us about any premises you use for storing, selling distributing or preparing food.
Food premises include restaurants, hotels, cafes, shops, supermarkets, staff canteens, kitchens in offices, warehouses, guesthouses, delivery vehicles, market and other stalls, hot dog and ice cream vans etc.
If you use vehicles for your food business in connection with permanent premises such as a shop, or warehouse, you only need to tell the local authority how many vehicles you have; you do not need to register each vehicle separately. If you have one or more vehicles but no permanent premises, you must tell the local authority where they are normally kept.
Anyone starting a new food business must register with the local authority at least 28 days beforehand.
By completing the Application for the Registration of a Food Business Establishment Form.
You may find it useful to read our Help before downloading information.
Registration cannot be refused and there is no charge. The registration form should be sent to the Commercial Food Safety Team. If you use premises in more than one local authority area, you must register with each authority separately.
You must tick all the boxes that apply to your business, answer all the questions and give all the information requested.
We will enter the details on our register. A register of addresses and the type of business carried on will be open to inspection by the public. Records of the other information provided will not be publicly available.
Once you have registered you only need notify us of a change of food business operator, if the nature of the business changes or if there is a change of address at which moveable premises are kept.
Completed forms should be sent to the Commercial Food Safety Team. If you have any queries please contact us.
Back to top of page...
Businesses that produce or prepare food for the public are inspected to make sure that food safety and hygiene standards are compliant with current legislation.
Routine visits are made to all premises, from individual traders to large multi national companies. The frequency of inspections will depend on the level of risk associated with the type of premises and its past record.
High-risk premises may include food manufacturers, restaurants, takeaways, cafés, public houses serving food, nursing and residential care homes, hospitals and mobile caterers.
Lower risk premises may include newsagents, small grocery stores, pharmacies, off-licences and garages.
The purpose of an inspection is to:
Officers will always give you feedback on an inspection, advising you of hazards and contraventions they have identified and how they can be avoided or remedied. You will be issued with a copy of the inspection report form at the end of the inspection.
Back to top of page...
All food handlers in a food business should be supervised, instructed and/or trained in food hygiene matters as necessary, bearing in mind the type of work they do. The following are recommendations for the level of training your staff should receive based on their job type and the type of food they handle.
All staff who handle food should appreciate the essentials of food hygiene before starting work including:
Staff handling low risk or wrapped food only ie. bar staff, waiters, delivery drivers etc.
Recommended level of training: Level 1 Award in Food Safety in Catering.
Food Handlers handling or preparing high risk open foods ie. chef, cook, kitchen assistant, servery staff.
Recommended level of training: Level 2 Award in Food Safety in Catering.
Food Handlers with a supervisory role ie. managers or supervisors who handle food
Recommended level of training: Level 2 Award in Food Safety in Catering and
Level 3 Award in Supervising Food Safety in Catering.
The Council holds a list of local suppliers of Food Hygiene Training who are able to offer Chartered Institute of Environmental Health (CIEH) accredited training in Food Hygiene.
Further information on accredited training courses can be found on the Chartered Institute of Environmental Health Officers (CIEH) website.
Back to top of page...
All mobile catering units must be registered with the 'Home Authority'. This means the local council in which the main place of business is based or where the vehicle is kept.
The mobile unit will be inspected on a regular basis, according to its risk rating and may be inspected whilst trading. The structure of the vehicle will be inspected to confirm its fitness as a food preparation area and practices used in the preparation and storage of food will also be investigated.
If a mobile caterer trades outside of the Home Authority area the host local authority may consult with the Home Authority.
The Licensing Service deals with street trading consent within Hastings Borough Council.
Back to top of page...
This page last updated: 04/07/2008