Food safety guidance for home caterers
In most cases, you cannot produce and sell food containing meat, fish or dairy from a domestic kitchen if you plan to sell it to shops, caterers or other retailers. For example, you cannot make items such as:
- meat or fish pies
- samosas
- kebabs
- soups
- carry out bottling or canning of products containing meat or fish for resale
Registering your business
If you decide to start a food business, you must legally register your food business. An officer may contact you to discuss your plans. Home caterer visits are always arranged in advance.
Useful guidance
Before starting, you can read:
- advice on setting up a food business
- basic information on food hygiene
- allergen guidance for selling to customers
Food safety management
Every food business must have a written food safety management system. A free toolkit, Safer Food Better Business – Food Standards Agency, is available and can be completed digitally or by hand. The sections you need depend on the type of food you prepare and sell.
You can also find guidance explaining how food hygiene ratings are assessed and tips for achieving a higher score. Further information on preventing cross‑contamination, including E. coli controls – Food Standards Agency, is also available.
Training requirements
In the UK, food handlers do not need a formal certificate, but food business operators must ensure staff are properly trained and supervised. Training must match the work they do.
Level 2 food hygiene training is recommended for people preparing or handling food, and Level 3 is recommended for supervisors or business owners.
Managing risks
Although health and safety rules are not enforced in domestic settings, an example food preparation risk assessment is available to help you identify and manage potential hazards in your business.
Business support
Fill in the general enquiries form below if you require any additional information.