Catering and retail

cafe dining table with condiments

Guidance and advice for caterers and retailers, to help provide safer food for customers, including safe catering, the 'Safer food, better business' pack, food hygiene legislation guidance and food allergy and intolerance.

More in this section

  • Starting a food business

    This section gives you all the advice you need to start a food business.

  • Safer food, better business

    Safer food, better business (SFBB) is an innovative and practical approach to food safety management. It helps small businesses with food safety management procedures and food hygiene regulations.

  • Food hygiene rating schemes

    The Food Hygiene Rating Scheme (FHRS) in England, Wales and Northern Ireland and the Food Hygiene Information Scheme (FHIS) in Scotland help consumers choose where to eat out or shop for food by giving them information about the hygiene standards in restaurants, takeaways and food shops. Resources for your business are available to help you get the most out of your food hygiene rating, or 'Pass'.

  • Food hygiene for businesses

    Good food hygiene is essential for you to make or sell food that is safe to eat. It is very important for you and your staff to understand what good food hygiene is.

  • Food law inspections and your business

    If you run a business that makes or prepares food, it will be inspected to make sure you are following food law. Find out what inspections might involve and the action that inspectors can take if they find a problem in your business.

  • Food safety and labelling for farmers markets

    The revised guide by FSA Scotland builds on existing good practice. The guide has been enhanced to include a section on food labelling to cover most food found at farmers markets.

  • Introduction to HACCP

    HACCP (Hazard Analysis and Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.

  • Shelf life and storage of food

    Shelf life of ready-to-eat food, temperature controls and vacuum packed chilled foods guidance

  • Training for food handlers

    Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely.