Industries

Food Hygiene for Home Bakers

Selling bakes from home makes you a food business. Registration, kitchen hygiene, allergens and labels explained.

By the Food Hygiene Hub team · 2 min read

The short answer

If you sell bakes from home regularly and in an organised way, you are a food business. You must register at least 28 days before you start, keep your kitchen safe and give accurate allergen information. A certificate is not compulsory, but you must be able to show adequate training.

How do I register my baking business?

Register with your local authority, or your district council in Northern Ireland, at least 28 days before you start trading. Registration is free. An officer may then arrange to visit your home.

How do I keep a home kitchen safe?

Your kitchen does not have to be a commercial one, but it must be clean and well managed:

Keep pets out while you bake
Clean and disinfect surfaces before you start
Wash your hands, and keep ingredients for sale apart from family food
Check the dates on your ingredients
Keep cream, custard and cheesecake in the fridge at 8°C or below, and aim for 5°C or below
In Scotland, Food Standards Scotland recommends 5°C or below

What are the rules on allergens and labels?

You must give accurate allergen information. Bakes that you pack before sale and sell yourself are usually PPDS, so they need a label with the name, a full ingredients list and allergens emphasised. Bakes that you supply to a café or shop need a full prepacked label. If you sell online or by phone, allergen information must be available before purchase and at delivery.

Do I need food safety records?

Yes. You need simple procedures based on HACCP. Safer Food, Better Business is used in England and Wales, Safe Catering in Northern Ireland, and CookSafe or RetailSafe in Scotland.

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.