Here you will find information and resources on food safety and hygiene for businesses.
Starting or taking over a food business can be a daunting prospect. In order to help, our public protection service has developed guidance, access to training and resources.
When do I register? Anyone starting a new food business must register with their local authority at least 28 days before opening. Is there a charge? There is no charge for registration and local authorities cannot refuse to register premises. What happens once I've registered? Once a registration form has been received, the premises and food handling activities will be inspected to ensure it does not present a health risk to the public and complies with food hygiene law. Does it run out after a period of time? Registration does not need periodic renewal. However, it is the responsibility of the proprietor to notify the local authority of any changes in the detail provided. What happens to my information? The local authority is required to keep a register, open to inspection by the public, containing the name and address of the food premises concerned and the type of business operated there. Apart from this, the remaining information on the form is confidential. You must inform us of any changes Once you have registered, you must keep us informed of change of proprietor, if the nature of the business changes, or if there is a change of the address at which moveable premises are kept. The new proprietor will have to register with us. Remember, as an employer or self-employed person, you must also comply with health and safety law, and products you sell will be subject to trading standards controls.
Your food business may require approval if you intend to use ‘unprocessed products of animal origin', e.g. fresh meat, raw minced meat, raw milk and eggs, to produce any or a combination of the following (subject to approval under regulation (EC) no. 853/2004):
There are a number of requirements which need to be followed and businesses cannot operate until their food operation has been approved by this authority.
The approval process requires you put in place procedures to manage food safety, and these procedures are based on hazard analysis and critical control points (HACCP) principles. The HACCP principles are:
HACCP also establishes:
Before implementing your system, a prerequisite programme should be in place. Consider aspects such as sanitation, training, waste management and pest control. Once you have put these prerequisites in place, a process workflow for each of your products is advised. This requires you to think about where the raw materials will be stored and managed, stock control and rotation, avoiding raw materials coming into contact with processed products and where the finished product will be stored after production.
If you think your proposed food business may need approval, please contact us to arrange a visit. There may need to be a planned programme in order to achieve approval and employees may need to gain further training proportionate to the size and nature of the business.
An approval application form will be sent or can be completed online via our online application form.
There will be other information required to be sent with the completed form. This will include the (proposed) arrangements for:
You are also required to have received adequate training in the application of HACCP principles, and for you and your staff to have been instructed or trained in food hygiene matters. If you are unable to find where to receive this training, please contact us as we may be able to direct you to the appropriate trainer. Once your business is approved, the council will issue your establishment with a unique approval number, which makes up part of the standard identification mark. This must be applied to your products and documentation.
Environmental health officers and food safety officers routinely inspect food businesses to ensure compliance with relevant food safety legislation. They have the authority to enter food premises at all reasonable hours and usually without prior notice. In the case of a routine inspection, the officer will identify themself (all Northumberland County Council employees carry photographic identification) and explain the reason for the visit. The officer will wear a clean coat and head protection if appropriate. Under the Food Hygiene (England) Regulations it is an offence to obstruct an officer in the course of their duties. Obstruction may be physical, or it may be refusal to provide information or the giving of false information. The officer will carry out a thorough inspection of the structure of the premises (including equipment used in food preparation) and discuss practices and procedures with the manager and food handlers.
More information is provided in our food hygiene inspection section.
There is no national standard for the provision of toilet facilities in small-scale catering premises, but the council may require toilets to be offered. This guidance contains standards to ensure there is consistency in toilet provision in premises where the Local Government (Miscellaneous Provisions) Act 1976 applies. Where existing toilet provisions are below standard, the operator of the premises will be expected to upgrade toilet provisions at the earliest opportunity, for example as part of planned refurbishment. Where no refurbishment is planned, an operator will be encouraged to apply for building regulation approval for additional facilities within 18 months of being informed of the deficiency and to meet the standard within a further 18 months. In all cases, a lobby must be provided between toilet facilities and any room where open food is handled.
It is recognised that one unisex WC, plus hand basin, may not be possible in very small premises. The below are exceptional circumstances when it is acceptable for no toilet provision for customers to be made:
The physical dimensions make it difficult to house toilets and provide space for customers.
The main use of the premises is predominantly retail or takeaway, with the provision of ancillary seating e.g. a sandwich or coffee bar.
Toilet provision will be checked in the following ways:
During routine food hygiene or other inspection of the premises.
As a result of a complaint from a member of the public.
As part of a specific monitoring exercise.
Where current toilet provisions fall below the standard in this policy, the public protection service may serve a statutory notice requiring adequate provision to meet the standard in the timescale stated above. Failure to comply with a statutory notice will be dealt with in accordance with the council’s enforcement policy.
The Local Government (Miscellaneous Provisions) Act 1976 empowers local authorities to require sanitary facilities, including wash hand basins with hot and cold water, to be made available for the use of the public in ‘relevant places'. ‘Relevant places’ are defined in the act and include:
Places used for entertainment, exhibitions or sporting events.
Places used for the sale of food or drink to members of the public for consumption at the place.
A betting office.
The standard of provision required can be determined by reference to the appropriate British Standard (BS6465, Part 1:1994) but this does not apply to catering premises providing fewer than 50 seats for customers.
Click here to let us know if you found the content of the page helpful