Understanding your legal requirements is essential. Whether you’re opening a café, launching a home-based catering service, or starting a food manufacturing operation, you must register or obtain approval before you begin trading.Two key food safety regulations apply to all food businesses in the EU and UK:Regulation (EC) No 852/2004 – This applies to ALL Food Businesses and sets out general hygiene rules.
Regulation (EC) No 853/2004 – This applies only to businesses handling products of animal origin (POAO), such as meat, fish, dairy, and eggs, and includes additional requirements.
Understanding the difference between these regulations—and what they mean for your business—is crucial for compliance.1. Registration or Approval – A Legal Requirement Before You Start
You cannot operate a food business until you have registered with your local authority.If your business falls under Regulation 852/2004 (general food businesses) – You must register with your local food authority at least 28 days before starting operations.
If your business falls under Regulation 853/2004 (handling POAO) – You must obtain formal approval from the local authority before you start operating.Approval is not automatic and requires an inspection to ensure compliance with strict hygiene and food safety standards.
Operating without registration or approval is illegal and could result in enforcement action, fines, or closure.2. Key Food Safety Requirements for All Businesses (Regulation 852/2004)
Once registered, you must comply with general food hygiene rules, which include:
✅ Implementing a HACCP-based food safety management system
✅ Ensuring cleaning and maintenance procedures are in place
✅ Practicing personal hygiene and staff training
✅ Maintaining temperature control for perishable foods
✅ Preventing cross-contamination and ensuring food is handled safelyThese rules apply to all businesses, from restaurants and takeaways to food manufacturers and home-based caterers.3. Additional Requirements for Businesses Handling Animal Products (Regulation 853/2004)
If you handle meat, fish, dairy, eggs, or other products of animal origin, additional hygiene requirements apply. These include:
Prior approval of your premises before starting operations
Specific temperature controls for storing and transporting POAO
Strict traceability rules, including labeling and health marks
Hygiene conditions tailored to handling raw and processed POAO separatelyApproval is granted only after an inspection confirms that your facility, processes, and food safety management system meet the required standards.4. HACCP – Your Legal Requirement for Food Safety Management
Under both regulations, food businesses must have a Hazard Analysis and Critical Control Points (HACCP) system in place. HACCP helps you:
✔ Identify food safety risks in your operation
✔ Put controls in place to prevent contamination
✔ Keep records to show compliance during inspectionsIf you’re new to HACCP, we can support you.5. What Happens If You Don’t Comply?
Failure to register, obtain approval, or follow food hygiene laws can result in:
Fines or prosecution for operating illegally
Closure of your business by food safety authorities
Loss of customer trust and reputation damageGetting Started: Steps to Take Now
✔ Step 1: Check if you need registration (all food businesses) or approval (POAO businesses).
✔ Step 2: Contact your local food authority to register or apply for approval.
✔ Step 3: Set up a HACCP-based food safety management system.
✔ Step 4: Ensure all staff are trained in food hygiene and safety.
✔ Step 5: Prepare for a food safety inspection before trading (especially if handling POAO).Final Thoughts
Starting a food business is exciting, but getting food safety right from the beginning is essential. By understanding and complying with Regulation 852/2004 and 853/2004, you can ensure your business is legally compliant, builds a strong reputation, and serves food safely.Need help with food safety compliance? Reach out; we’ve got you covered.