Hygiene for food businesses
Food hygiene and the law
Food businesses must register their business with their local council and comply with food law.
Food business registration
28 days before opening a food business, you must register with the environmental health service (EHS) at your local council. Food operations include:
- selling food
- cooking food
- preparing food
- distributing food
- storing food
- handling food
You may also need to have your business approved if you supply another business with:
- meat and meat products
- milk and dairy products
- fish and fish products
For information on how to register a business, contact the EHS in your local council. Find your local council contact details in Northern Ireland. The EHS will also be able to advise you about how the law applies to your business in practice.
Read also about starting and running a food business.
Food hygiene and safety inspections
Food safety enforcement officers from your local council will inspect your food business to make sure you are complying with food law. You will not usually be given notice of a food safety inspection.
When they think it is necessary, food safety inspectors can take enforcement action to protect the public, including:
- serving a legal notice that sets out certain things you must do or forbidding you from using certain processes, premises or equipment
- recommending a prosecution, in serious cases
Food hygiene regulations
Food hygiene regulations set out the hygiene requirements for all aspects of your business. You will need to make sure that:
- your establishments meet hygiene standards
- staff follow good personal hygiene practice
- food safety hazards (including cooking, refrigeration, cross contamination etc)
- staff receive adequate instruction and/or training in food hygiene, and are supervised
Depending on the nature of your business, you may also need to keep written records of how you manage food safety hazards.
You must put food safety management procedures in place based on the principles of HACCP (hazard analysis critical control point). In practice, this means that you must have documented procedures to manage food safety hazards in your business.