Catering and retail

cafe dining table with condiments

Information and guidance for caterers and retailers, to help provide safer food for customers. Advice on safe catering, the 'Safer food, better business' pack, guidance on the food hygiene legislation and food allergy and intolerance.

More in this section

  • Starting a food business

    This section gives you all the advice you need to start a food business.

  • Safer food, better business

    Safer food, better business (SFBB) is an innovative and practical approach to food safety management. It helps small businesses with food safety management procedures and food hygiene regulations.

  • Food hygiene rating schemes

    The Food Standards Agency, in partnership with local authorities, is rolling out the national Food Hygiene Rating Scheme in England, Wales and Northern Ireland and the Food Hygiene Information scheme in Scotland. The schemes help consumers choose where to eat out or shop for food by giving them information about the hygiene standards in restaurants, caf├ęs, takeaways, hotels and food shops.

  • Allergy and intolerance: Guidance for businesses

    This guidance is designed to help food businesses provide information to customers who need to avoid certain ingredients because of an allergy. It includes general advice and information on allergy and intolerance, the food labelling rules and specific voluntary best practice guidance on cross-contamination controls for pre-packed foods and loose foods.

  • Food hygiene for businesses

    Good food hygiene is essential for you to make or sell food that is safe to eat. It is very important for you and your staff to understand what good food hygiene is.

  • Food law inspections and your business

    If you run a business that makes or prepares food, it will be inspected to make sure you are following food law. The inspectors will be enforcement officers from your local authority (or district council in Northern Ireland). Find out what inspections might involve and the action that inspectors can take if they find a problem in your business.

  • Food safety and labelling for farmers markets

    The revised guide by FSA Scotland builds on existing good practice. The guide has been enhanced to include a section on food labelling to cover most food found at farmers markets.

  • Introduction to HACCP

    HACCP (Hazard Analysis and Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.

  • Shelf life and storage of food

    Shelf life of ready-to-eat food, temperature controls and vacuum packed chilled foods guidance

  • Training for food handlers

    Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely.