Starting a food business
All food businesses must now have a written food safety management system in place known as HACCP (Hazard Analysis and Critical Control Points).
The Food Standard Agency's guide Safer Food, Better Business explains how to do this. This guide is also available as a free DVD in numerous languages.
Running a food business requires a large amount of planning before you start.
The premises you plan to prepare, sell or distribute food from should be properly constructed and designed with a focus on maintaining good hygiene standards. You and your staff must be trained in food safety practises to make sure the food you serve or produce is not a risk to public health.