Food & Hospitality

UK food law requires businesses to declare 14 specific allergens whenever they are used as ingredients: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts, peanuts, sesame, soybeans and sulphur dioxide/sulphites. For prepacked and loose foods, allergen information must be available to customers, and on menus or labels. Failure to provide accurate allergen information is a criminal offence enforced by environmental health officers.

The Food Standards Agency (FSA) is the UK government department responsible for food safety and hygiene in England, Wales and Northern Ireland (Food Standards Scotland covers Scotland). It sets food law, runs the Food Hygiene Rating Scheme delivered by local authorities, manages allergen guidance and oversees food-business registration. Every food business must register with its local authority at least 28 days before opening; the FSA underpins the rules they are then inspected against.

HACCP (Hazard Analysis and Critical Control Points) is a systematic, internationally recognised approach to food safety management. UK food businesses are legally required to put in place and maintain food-safety procedures based on HACCP principles: identifying hazards, setting critical control points, monitoring them, and keeping records. The Food Standards Agency provides the simplified "Safer Food, Better Business" pack for small caterers as a compliant HACCP-based system.

Halal certification verifies that food, cosmetics or pharmaceuticals comply with Islamic dietary law. In the UK the leading certifiers are the Halal Food Authority (HFA), the Halal Monitoring Committee (HMC) and the Muslim Food Board. Standards differ on whether pre-stunning before slaughter is permitted, so consumers and businesses should match the certifier to their requirements.

The Food Hygiene Rating Scheme, run by the Food Standards Agency in England, Wales and Northern Ireland, scores food businesses from 0 (urgent improvement) to 5 (very good) following inspections by local authority Environmental Health Officers. Display of the sticker is mandatory in Wales and Northern Ireland and voluntary in England. Scotland operates a separate Food Hygiene Information Scheme with Pass/Improvement Required outcomes.

Kosher certification confirms that food production meets Jewish dietary law (kashrut). In the UK the principal authorities are the London Beth Din Kashrut Division (KLBD) and the Manchester Beth Din. Certification covers ingredients, equipment, supervision (mashgiach) and, for meat, the method of slaughter (shechita). Certified products carry the certifier's symbol on packaging.

A late night refreshment licence is required under the Licensing Act 2003 to supply hot food or hot drink to the public between 11pm and 5am, whether for consumption on or off the premises. It covers takeaways, mobile food vans and restaurants serving in those hours. It is part of the premises licence regime; some local authorities exempt certain low-risk premises. Hot food sold before 11pm does not require it.

Natasha's Law (the Food Information (Amendment) (England) Regulations 2019) requires that food prepacked for direct sale (PPDS) carries a full ingredients list with the 14 allergens emphasised. It came into force on 1 October 2021 following the death of Natasha Ednan-Laperouse from an undeclared allergen in a baguette. It applies to sandwiches, salads and other items packed on the same premises before being offered for sale, such as in cafés, bakeries and takeaways.

A personal licence authorises an individual to sell or authorise the sale of alcohol from premises that hold a premises licence. To obtain one, an applicant must hold an accredited licensing qualification (such as the APLH), pass a basic DBS check and apply to their local authority. Every alcohol-selling premises must name a designated premises supervisor who holds a valid personal licence. Personal licences no longer expire under current regulations.

A premises licence is granted by the local licensing authority under the Licensing Act 2003 and authorises a venue to carry out licensable activities — the sale of alcohol, regulated entertainment and late-night refreshment. It is attached to the property rather than a person and sets conditions such as opening hours. Every premises selling alcohol must also have a designated premises supervisor who holds a personal licence.

Businesses that play recorded or live music in public — in shops, salons, cafés, gyms or offices — generally need TheMusicLicence from PPL PRS Ltd. It combines two royalty collections: PRS for Music (paying songwriters and publishers) and PPL (paying performers and record labels). The fee depends on premises type and audience size. Playing copyrighted music in public without it is copyright infringement.