Bakery compliance checklist (UK, 2026)

For food sold loose (made to order), allergen information must be available in writing or clearly signposted. Staff answers of 'probably fine' are how prosecutions start.

Since 1 October 2021 (Natasha's Law), anything packed on site before order — sandwiches, salads, cakes in wrap — needs a full ingredient list with the 14 allergens emphasised.

One untrained weekend hire can undo everything. Keep a training record — inspectors ask, and it's your evidence of due diligence.

Registration is free and can't be refused, but trading unregistered is an offence. If you've moved premises or changed owner, you must register again.

Most small businesses use the FSA's free Safer Food, Better Business pack. Inspectors ask for it — keeping it current is one of the biggest factors in your hygiene rating.

Your council's environmental health officers can inspect without warning. Serious breaches of the Food Safety Act 1990 carry unlimited fines and possible prosecution.

England, Wales and Northern Ireland use the Food Hygiene Rating Scheme (0–5); Scotland uses the Food Hygiene Information Scheme. Ratings are published at ratings.food.gov.uk for anyone to see.

Display is compulsory in Wales and Northern Ireland. In England it's voluntary — but a missing sticker makes customers assume the worst.

If you disagree with a rating you have 21 days to appeal, and after fixing issues you can request a paid re-visit. Don't wait for a bad rating to learn the process.

Under the Regulatory Reform (Fire Safety) Order 2005 (England & Wales; equivalent rules apply in Scotland and NI), the 'responsible person' must assess fire risk and record the findings.

Blocked fire exits are among the most common — and most cheaply avoidable — enforcement findings in small premises.

New equipment, new seating layout, new storage — each can invalidate your existing assessment.

Required from the first employee, with significant daily fines possible for going without cover.

Under 5 employees you still need a policy — it just doesn't have to be written down. Risk assessments are required either way.

Certain workplace injuries, illnesses and dangerous occurrences must be reported to the HSE. Have the reporting route written down before you need it.

Business waste can't go in household bins. Duty-of-care paperwork (transfer notes) must be kept and produced on request.

Since 31 March 2025, English workplaces with 10 or more full-time-equivalent staff must separate dry recycling and food waste. Micro firms (under 10) are scheduled to follow from 31 March 2027 — start early.

Wales and Scotland run their own (in places stricter) business recycling regimes — check your council's business waste pages.

Wrapped loaves, boxed cakes, bagged pastries — if it's packed before the customer orders, it needs a full ingredient list with the 14 allergens emphasised.

Flour dust is a recognised cause of occupational asthma — COSHH assessment, ventilation and handling practices are required, and HSE inspects for it.

Food registration, allergen and labelling rules follow the food, not the premises. Street trading usually adds a market/street licence from the council.

No — PPDS items need the actual ingredient list with allergens emphasised. Precautionary 'may contain' statements are for genuine cross-contamination risk, not a substitute.