Since you're running a food business from your home kitchen in the UK and have your first inspection coming up, here's what you should have ready: Before inspection day, you should have Level 2 Food Safety Training + Allergen Training Course (Free on FSA).
Key Documents & Records
✅ Food Safety & HACCP Documentation
You've completed the training, so ensure you have a written food safety management system in place (like Safer Food, Better Business - SFBB).
✅ Cleaning Schedule
A clear cleaning and sanitisation schedule for all food-contact surfaces, utensils, and storage areas.
✅ Temperature Records
Daily logs of fridge, freezer, and cooked food temperatures.
✅ Menu/ Product Info: Ingredient & Allergen Information
A list of all ingredients used in your products, highlighting any of the 14 major allergens.
✅ Pest Control Measures
Proof your kitchen is pest-free (e.g., traps, regular checks).
Others (may not be mandatory to your business.)
✅ Insurance
Protect what's important to your business and consumer, such as Public liability Insurance.
✅ Supplier contact
If you are in Australia, You would also may need it - Help you trace issues, such as any product called back
Kitchen Setup & Hygiene
✅ Separate Food Storage
Store business ingredients separately from personal food.
✅ Handwashing Facilities
A separate or double sink for handwashing or clear procedures for ensuring hygiene.
✅ Proper Waste Disposal
Use designated bins for food waste and packaging, even product expiry dates.
✅ Cross-contamination prevention
Clear procedures for handling raw and cooked foods separately.
✅ Correct Labelling
If selling pre-packed foods, ensure proper labelling with allergen and storage info.
Tips: As a rule of thumb, if asked, you must be able to show it immediately. Keep them somewhere you can easily access, like a physical folder or smart device.
Tips 2: Don't do just enough. Do more, go above and beyond!. Show them why you are a level 5 star.
Home food businesses have different expectations from commercial kitchens but must still follow Food Standards Agency (FSA) guidelines and meet local council regulations.
To ensure you're fully prepared, check with your local Environmental Health Officer (EHO), as the council's requirements vary slightly. Good luck with your inspection!
Here are some helpful links from official organisations and community :)
Disclaimer: This information is based on researched material. Any information provided is for reference only. We are not professional advisors and cannot guarantee 100% accuracy on this subject.
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