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Food Safety for New Businesses

We recommend that you contact our Food Safety Team, for information or advice, prior to starting any major works to food preparation, storage or serving areas.  A member of the team will be happy to arrange a visit to the premises to offer advice and discuss food safety matters with you. For further information on the following, please contact us using the details provided on the Food Safety Home Page:

Legislation

The main food safety legislation which applies to food premises are shown below:

Food Safety Act 1990
Food Safety (General Food Hygiene) Regulations 1995
Food Safety (Temperature Control) Regulations 1995
Food Premises (Registration) Regulations 1991(aa)

There is also legislation that is product specific (e.g., the Meat Product (Hygiene) Regulations). There are also Statutory Codes of Practice, Industry Guides to Good Hygiene Practice, Voluntary Guidelines, etc.  Certain trade organisations produce voluntary guidelines and you should check if your business is one of those covered (e.g., meat products, meat preparations, milk products, etc.).
 

Basic Guidelines

Below is a guide of some of the requirements of food safety legislation.  The list is by no means conclusive and may be subject to change due to the introduction of  new legislation / guidance.  Also some food businesses will need to carry out extra work not detailed within the 'Basic Guidelines' due to the requirements of product specific legislation.

Application for the Registration of Food Premises - Prior to the commencement of trading you must register your premises with Denbighshire County Council.  Application forms should be completed and returned to our Food Safety Team twenty-eight days before opening the food business.

There is no charge for registration and we cannot refuse to register the business.  However, certain premises may be exempt, thus you should contact us for details of exempt premises.

All areas where food is prepared and stored must be:
1. Maintained in a clean and good state of repair.  (This would include the walls floors and ceilings).
 
2. Maintained to a standard that would allow effective cleaning.
 
3. Proofed against pest access.
 
4. Provided with a wasbasin(s).  The washbasin(s) must be suitably located and designated for cleaning hands.  It/they must be provided with hot and cold (or appropriately mixed) running water, materials for cleaning hands and for hygienic drying.   (Washbasins must also be provided close to any toilets).
 
5. Provided with a food preparation sink.
 
6. Provided with an equipment washing sink.
 

When considering the layout of the food premises it would be advisable to contact Denbighshire's Food Safety Team. The Officer will discuss food safety issues with you in further detail.  Key points will include:
1. Cross-contamination.
 Ready-to-eat foods must be segregated sufficiently from uncooked foods throughout the purchase, delivery, storage and preparation cycle.
 
2. Surfaces.
 Working surfaces and equipment must be kept clean, disinfected frequently and maintained in good repair.  This will require the use of smooth, washable and non-toxic materials.
 
3. Food Handlers.
 (a) All food handlers should receive training in food hygiene commensurate with their work activity.   If you require details of the courses available please contact visit the Food Hygiene Training Page.
 
 (b) Every person working in a food handling area must maintain a high degree of personal cleanliness and must wear suitable, clean and, where appropriate, protective clothing.  They must be provided with the facilities to ensure that this is possible.
 
4. Temperature Control.
 There must be suitable temperature conditions for the hygienic storage of food products within the premises.  The legal requirement for chilled food is 8oC, however it is recommended that fridges should be set at 5oC or cooler to allow a margin of error below the legal standard.
 
5. Water Supply.
 The food premises must have a potable water supply, preferably from the mains water supply.  The Department must be notified if the premises is supplied with water from a Private Water Source. 
 
6. Refuse.  Solid waste must be stored in lidded containers whilst awaiting collection from the site.  Solid waste must also be removed frequently.
 

Basic Guidelines for Mobile Traders

 In addition to the points already mentioned below is a basic guide of some of the food safety requirements for mobile traders.  (The list is by no means conclusive and may be subject to change due to the introduction of new legislation)

Mobile units must be maintained in a clean and good state of repair.  (This would include the walls, floors and ceilings).

Design & construction - Mobile units must be maintained to a standard that would allow effective cleaning.  The premises should be proofed against pest access.  However if this is not possible then food must not be stored in the temporary premises unless it is in a storage unit or container that itself prevents access of pests.

Siting - The mobile unit must not be sited close to sources of contamination or pests. For example, it may not be acceptable to locate temporary or mobile premises close to refuse tips or a source of airborne emissions that would present risks of infestation and / or contamination.

Washing facilities:
1. There must be a designated washbasin sited within the mobile unit.  The designated washbasin must be suitably located and provided with hot and cold water or water at a suitable temperature, soap or detergent and a hygienic means of hand drying.  Washbasins must also be provided close to any toilets.
 
2. A sink for washing tools and equipment must be available.  The sink must be provided with an adequate supply of hot and cold water, or water at a suitably controlled temperature, together with a supply of detergent (Some equipment may be returned to the caterers base depot for cleaning.  However arrangements must be made for equipment that needs to be cleaned more frequently, for example knives, tongs, ice cream scoops).
 
3. Depending on food preparation activities within the mobile unit, adequate provisions must be made for the cleaning of foodstuffs.  It is good practice to use separate sinks for food washing.  Where this is not practicable, the sink should be cleaned between different activities.
 

Water Supply - Temporary facilities will ideally be connected to a potable water supply, preferably the mains water supply.  Where this is not practicable, tanked supplies or water bowsers may be used but these, and supplies in mobiles, must comply with the following standards:
1. Must be filled from a potable supply, ideally the mains.
 
2. The tank must be kept clean and disinfected frequently.