Legal obligations
There are various laws that relate to the preparation and sale of food. These include Regulation (EC) No. 852 / 2004 (on the hygiene of foodstuffs), the Food Safety Act 1990, and the Food Hygiene (England) Regulations.
In summary, food supplied, sold, or provided outside of a family or domestic setting must be safe to eat, not ‘injurious to health’ or ‘unfit for human consumption.’ Certain organisations must be registered as food business operators (FBOs).
Some businesses are also required to provide certain allergy information, to help customers avoid certain ingredients.
If you serve or supply food directly to the public, you may also be covered by the Food Hygiene Rating Scheme, which means that when your business is inspected, you will be given a hygiene rating, based on the standards found at the time. You will be given a sticker / certificate with your rating or result that you must display publicly. Customers can also look these up on the Food Standard Agency’s website.
The extent to which these requirements will apply to you depends on the specific circumstances of your organisation. If you are only preparing and offering or selling food for occasional events we suggest you check this advice on the Food Standards Agency website.
Example hazards to be aware of
Example precautions you can take
Quick guide to managing the risks involved in food preparation and provision
What else might you be interested in?
Ladders
There is no ban on the use of ladders in premises and they can offer a practical option for low risk tasks.
Legionellosis
Legionellosis is a collective term for diseases caused by legionella bacteria including the most serious legionnaires' disease.
Lifting equipment
In an industrial setting, lifting equipment such as, cranes, forklifts, lifts and hoists is easy to identify. Spotting similar equipment in a church, charitable organisation or other business may not