Food Safety Standards

UPDATED 7 MARCH 2026

Information collated by

David Close

BSG Judges’ Food Safety Consultant

 

 

Running a Cake Food business from home

If you run a cake business from home in the UK, you are legally considered a food business. This means you must comply with the same food safety laws as any commercial premises. Key points to note are:

Registration Requirement
You must register your home as a food business with your local council at least 28 days before starting operations. Registration is free and mandatory. Failure to register can lead to prosecution.

EHO Inspections
Once registered, your kitchen will be inspected by an Environmental Health Officer to ensure compliance with hygiene standards. These inspections are typically by appointment for domestic premises, normally with 24hours notice but they are a legal requirement.

Inspections within a Cake Business

The inspection of a cake business usually involves two main areas, and the term “Trading Standards” primarily covers one of them, while the other is handled by Environmental Health Officers (EHOs) or Food Safety Officers. In most cases, the Food Hygiene Rating is based on the findings of the Food Safety Officer or EHO

Here is a breakdown of what each group typically looks for in a food business inspection, which includes cake businesses:

Trading Standards (Food Standards)

The focus of Trading Standards is on consumer protection and the composition, description, and sale of the food. They check for things like:

  • Labelling Accuracy:
    • Ensuring the ingredients list is correct and complete.
    • Checking that allergens (like wheat, dairy, eggs, nuts) are correctly declared and highlighted according to law.
    • Verifying that nutritional information, where provided, is accurate.
  • Weights and Measures: Making sure the declared weight or size of the cake/product is correct.
  • Description/Marketing: Checking that the cake’s description (e.g., “organic,” “free-range,” “Madagascan Vanilla”) is truthful and not misleading to the customer.
  • Composition: Ensuring the food is what it claims to be (e.g., if it’s called “buttercream,” it shouldn’t contain non-dairy fats unless specified).
  • Traceability: Looking at your records to ensure all ingredients can be traced back to their suppliers (this is a key part of food standards

Quick Tips

  • Keep all records organised and accessible.
  • Train anyone helping you in food hygiene and allergen awareness.
  • Do a mock inspection before the official visit.

Environmental Health / Food Safety Officers (Food Hygiene)

This is typically the main and most frequent part of a food business inspection, and it determines your Food Hygiene Rating. They check that the food is safe to eat, focusing on three main areas:

  1. Hygienic Handling of Food
  • Temperature Control: Checking that fridges, freezers, and storage areas are at correct, safe temperatures (e.g., checking fridges are at or below 8° C or 5 C depending on local rules).
  • Storage Practices: Ensuring raw ingredients (like eggs) are stored separately and below ready-to-eat foods (like finished cakes or buttercream) to prevent cross-contamination.
  • Date Marking: Checking that all stored ingredients are correctly labelled and within their ‘use by’ or ‘best before’ dates.
  • Personal Hygiene: Observing staff practices, including handwashing facilities, use of protective clothing (like aprons and hair nets), and health records.
  1. Physical Condition of the Premises
  • Cleanliness and Condition: Inspecting the cleanliness and maintenance of the kitchen, including floors, walls, ceilings, work surfaces, and equipment (mixers, ovens, etc.).
  • Pest Control: Checking for any signs of pests (rodents, insects) and verifying that a robust pest control system is in place.
  • Facilities: Ensuring there is adequate lighting, ventilation, and separate sinks for handwashing and washing equipment/food.
  1. Management System and Paperwork
  • Food Safety Management System: Reviewing your documentation, such as a Safer Food, Better Business (SFBB) pack or a similar Hazard Analysis and Critical Control Points (HACCP) based system.
  • Records: Checking your daily/weekly logs for:
    • Temperature checks.
    • Cleaning schedules.
    • Staff training records.
    • Allergen information records.

Trading Standards Checklist

Labelling Compliance

  • Include:
    • Product name
    • Full ingredient list (with allergens highlighted)
    • Net weight
    • Storage instructions
    • Best-before or use-by date (Perishable Items)
    • Business name and address

Allergen Management

  • Clearly identify allergens (e.g., eggs, nuts, gluten).
  • Provide written allergen information for all products.

Weights & Measures

  • Ensure scales are accurate and calibrated.
  • Packaged goods must match declared weight.

Food Information Regulations

  • Comply with 2014 regulations for all pre-packed and non-prepacked foods.

The Food Information Regulations 2014 (FIR) mandate that all food businesses provide clear, accurate, and legible information. Pre-packed goods require full ingredient lists (with highlighted allergens) and nutritional data. Non-prepacked foods must declare the 14 mandatory allergens (e.g., cereals, nuts, dairy) at the point of service or sale.

EHO Inspection Checklist

Food Safety Management

  • Implement HACCP or Safer Food Better Business pack.
  • Keep temperature logs, cleaning schedules, and corrective actions up to date.

Premises & Structure

  • Kitchen clean, tidy, and pest-free.
  • Surfaces smooth, sealed, and easy to clean.
  • Adequate lighting and ventilation.

Hygiene & Cleaning

  • Follow a strict cleaning schedule.
  • Use approved disinfectants (EN 1276 or BS EN 13697).
  • Store chemicals away from food
  • Contact time on disinfectants. (Explain)

Food Handling & Storage

  • Separate raw and ready-to-eat foods.
  • Rotate stock and check expiry dates.
  • Maintain correct cooking, chilling, and reheating temperatures.

Personal Hygiene

  • Wash hands frequently and correctly.
  • Wear clean protective clothing, no jewellery.
  • Hair tied back and covered.
  • Nail Varnish

Documentation

  • Food hygiene training certificates (Level 2 minimum).
  • Allergen information and labelling records.
  • Free FSA Course availible
  • Pest control service reports.

Key Legal Updates (2024–2025)

  1. Assimilated EU Law (Post-Brexit Changes)
    • As of 1 January 2024, all retained EU food safety legislation became assimilated law in Great Britain. References to EU regulations (e.g., Regulation (EC) 178/2002) should now be treated as assimilated law.
    • This affects compliance documentation and interpretation of FSA guidance. [20240221_F…es Seminar | Word]
  2. Food Business Operator (FBO) Address Requirement
    • From 1 January 2024, pre-packaged food sold in Great Britain must include a UK address for the FBO. EU or Northern Ireland addresses are no longer acceptable. [20240221_F…es Seminar | Word]
  3. Windsor Framework for GB–NI Trade
    • Adopted in March 2023, implemented through 2024, allowing GB standards for public health and organics to apply to goods moved under the NI Retail Movement Scheme. [20240221_F…es Seminar | Word]
  4. Labelling & Packaging Updates
    • New rules for alcoholic beverages and wine regulation reforms were introduced in 2024.
    • Increased scrutiny on greenwashing claims and environmental labelling. [osborneclarke.com]
  5. Food Additives & Novel Foods
    • Amendments in 2024 set maximum limits for ethylene oxide in food additives and removed certain flavouring authorisations. [assets.pub…ice.gov.uk]
  6. Border & Import Controls
    • Temporary suspension of routine border checks for EU fruit and vegetable imports from July 2025 to January 2027, easing trade under the UK–EU SPS agreement. [traceone.com]

Upcoming Legislation & Trends

  1. UK–EU SPS Agreement Implementation
    • Expected UK legislation in 2026, with full implementation by 2027. This will reduce trade barriers and eliminate physical checks on GB food products at NI ports. [osborneclarke.com] (Consultation document)
  2. CBD Novel Foods Authorisation
    • FSA consultations are ongoing for the first CBD food products as novel foods. Approval likely in 2026. [osborneclarke.com]
  3. High-Caffeine Energy Drink Ban for Children
  4. National-Level Regulation for Large Food Businesses
    • Proposed system to regulate highly compliant large food businesses at a national level, focusing on data-driven oversight and reducing local administrative burdens. [food.blog.gov.uk]
  5. HFSS (High Fat, Sugar, Salt) Restrictions
    • Next tranche of restrictions on HFSS products scheduled for October 2025, impacting advertising and placement. [osborneclarke.com]
  6. Environmental & Sustainability Compliance
    • Expect tighter enforcement on environmental claims and possible mandatory food waste reporting for large companies. [osborneclarke.com] (Food Waste Regulations )

Bakery Waste Regulation in the UK

    • The UK’s regulatory framework surrounding bakery waste management is both robust and essential to maintain the country’s environmental and public health standards. Adhering to these regulations is not just a legal requirement, but it’s also an ethical responsibility that ensures the sustainability of the environment.

Here are some key aspects of bakery waste regulation in the UK:

    • Duty of Care: The Environmental Protection Act, Section 34 imposes a “Duty of Care” on all businesses regarding their waste management. Bakeries must ensure that their waste is handled properly from the moment it’s generated to its final disposal.
    • Waste Hierarchy: The UK follows a waste hierarchy, which prioritises waste prevention, reusing, recycling, recovery, and, as a last resort, disposal. Bakeries should strive to minimise waste and maximise recycling and recovery.
    • Packaging Regulations: For bakeries, packaging waste is a significant component. Compliance with packaging waste regulations is crucial. You must meet recycling and recovery targets or register under the Packaging Producer Responsibility Regulations if you have a high turnover.
    • Food Waste Regulations: If your bakery generates a significant amount of food waste, you need to comply with the Food Waste Regulations. This includes segregating and safely disposing of food waste, not sending it to landfill.
    • Hazardous Waste: Some bakery cleaning products or waste, such as certain chemicals and oils, might be classified as hazardous waste. Strict guidelines apply to its storage, transportation, and disposal.
    • Affordable Waste Management is well-versed in these regulations and can help your bakery navigate the legal landscape efficiently. Our services encompass compliance with all bakery waste regulations, ensuring that your bakery operates sustainably and within the law.

Practical Implications for Food Businesses

  • Update labelling to comply with UK address requirements.
  • Review HACCP and food safety management systems to align with assimilated law.
  • Prepare for new advertising restrictions and sustainability reporting obligations.
  • Monitor FSA consultations on novel foods and energy drink bans.
  • Stay informed on border control changes and SPS agreement timelines if importing/exporting.

Here’s what’s new in food safety rules that matter for us:

What’s Changed Recently

  • UK Address on Labels: If you sell cakes in packaging, the label must show a UK address (your home address or a PO Box works).
  • Old EU Rules Are Now UK Rules: The food safety laws we used before are still here, just now called UK law.
  • Honest Labels: Be careful with claims like “eco-friendly” or “green” – they need to be true and provable.

What’s Coming Soon

  • Energy Drinks Ban for Kids: Doesn’t affect us much, but good to know.
  • Extra Rules on Sugary Foods: From late 2025, there will be more limits on how high-sugar foods are advertised and displayed (mainly for big shops).
  • Waste Reporting: Bigger businesses may need to report food waste – not us yet, but it’s a trend.

What We Need to Do

  • Make sure any packaging has a UK address.
  • Keep following basic hygiene and safety steps (clean kitchen, safe storage, allergen info).
  • Be honest on labels – no claims we can’t back up.

That’s it! Simple steps keep us compliant and safe. If you have questions, just ask.

https://www.food.gov.uk/business-guidance/menucal-calorie-and-allergen-tool

MenuCal – Calorie and allergen tool

https://www.menusano.com/nutrition-software-for-bakeries/

 

 

 

Information collated by

David Close

BSG Judges’ Food Safety Consultant

 

7 March 2026