Food Hygiene for Small Food Businesses
Small businesses such as market stalls, food vans and micro-bakeries have the same core legal duties as larger operations, often with fewer people and resources.
Recommended courses
A starting point for this kind of work. Your employer decides what your role needs.
Who this is for
- Food van and market traders
- Micro-businesses and start-ups
- Sole traders
Relevant topics
- Food safety packs for your nation
- Mobile handwashing
- Record keeping
Typical food safety risks
Limited facilitiesHandwashing and cold storage are harder on the move.
DocumentationFood safety records need to be simple but effective.
Multi-taskingOne person may handle money and food at the same time.
FAQs
Where do I start?
Register with your local authority, or your district council in Northern Ireland, at least 28 days before you start. Set up a simple HACCP-based system: Safer Food, Better Business in England and Wales, Safe Catering in Northern Ireland, or CookSafe or RetailSafe in Scotland. Then train yourself and any staff for the work they do.
Our certificates are private training certificates of completion, not regulated qualifications. UK law does not require one specific food hygiene certificate. It requires food handlers to be supervised and instructed or trained appropriately. Employers decide what training each role needs, and a certificate does not replace practical instruction or supervision.