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Food businesses must register their business with their local council and comply with food law.

Food business registration

28 days before opening a food business, you must . Food operations include:

• selling food
• cooking food
• preparing food
• distributing food
• storing food
• handling food

You may also need to have your business approved if you supply another business with:

• meat and meat products
• eggs
• milk and dairy products
• fish and fish products

For information on how to register a business, contact the EHS in your local council. The EHS will also be able to advise you about how the law applies to your business in practice.

Food hygiene and safety inspections

Food safety enforcement officers from your local council will inspect your food business to make sure you are complying with food law. You will not usually be given notice of a food safety inspection.

When they think it is necessary, food safety inspectors can take enforcement action to protect the public, including:

• serving a legal notice that sets out certain things you must do or forbidding you from using certain processes, premises or equipment
• recommending a prosecution, in serious cases

Find out what to expect from a food safety inspection.

Food hygiene regulations

Food hygiene regulations set out the hygiene requirements for all aspects of your business. You will need to make sure that:

• your establishments meet hygiene standards
• staff follow good personal hygiene practice
• food safety hazards (including cooking, refrigeration, cross contamination etc)
• staff receive adequate instruction and/or training in food hygiene, and are supervised

Depending on the nature of your business, you may also need to keep written records of how you manage food safety hazards.

You must put food safety management procedures in place based on the principles of . In practice, this means that you must have documented procedures to manage food safety hazards in your business.

Guides such as the , and industry guides will assist you in meeting this legal requirement. 

Cleaning, disinfection and preventing cross-contamination are essential to:

• make sure the food you serve is safe to eat
• prevent food poisoning

Cleaning, disinfection and food hygiene

Effective cleaning, and disinfection where necessary, gets rid of bacteria on hands, equipment and surfaces. This helps to stop harmful bacteria from spreading onto food. You should:

• wash and disinfect work surfaces and equipment between different tasks and after preparing raw meat, shellfish, poultry and eggs
• clean and clear as you go, washing or wiping up spills as they happen
• use appropriate cleaning products and follow the manufacturer's instructions
• use disinfection products that meet BS EN standards - check product labels for either of these codes: BS EN 1276 or BS EN 13697
• prevent food waste building up

Hand-wash is a key part of food hygiene. Make sure that everyone who handles food wash their hands:

• before starting work
• before touching any food
• after a break
• after going to the toilet
• after emptying rubbish
• after cleaning
• after touching raw meat, poultry or eggs
• after touching a cut or changing a dressing

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Cross-contamination

Cross-contamination is when harmful bacteria spread onto food from other food, surfaces, hands or equipment. It's most likely to happen when:

• raw food touches or drips onto other food
• raw food touches or drips onto equipment, work surfaces or cloths
• people touch raw food with their hands and then handle ready-to-eat food

For example, raw meat stored above ready-to-eat food in the fridge presents a risk of contamination of the food below.

How to prevent food cross-contamination

Take the following actions to prevent cross-contamination in your business:

• Clean and disinfect work surfaces, chopping boards and equipment before you start preparing food and after you have used them to prepare raw food.
• Use separate, colour-coded equipment (including chopping boards and knives) for raw meat/poultry and ready-to-eat food unless they can be heat disinfected in, for example, a commercial dishwasher.
• Wash your hands before preparing food. Wash your hands after touching raw food.
• Keep raw and ready-to-eat food apart at all times, including packaging material for ready-to-eat food.
• Store raw food below ready-to-eat food in the fridge. If possible, use separate fridges for raw and ready-to-eat food.
• Provide separate working areas, storage facilities, clothing and staff for the handling of ready-to-eat food.
• Use separate machinery and equipment, such as vacuum packing machines, slicers and mincers, for raw and ready-to-eat food.
• Use separate cleaning materials, including cloths, sponges and mops, in areas where ready-to-eat foods are stored, handled and prepared.
• Train your staff to know how to avoid cross-contamination.

Cooking and chilling are both essential to:

• make sure the food you serve in your food business is safe to eat
• prevent food poisoning

Cooking food in your food business

Thorough cooking at the correct temperature kills harmful bacteria in food. You should never serve any food that isn't fully cooked. You should serve cooked food immediately or keep it hot until serving. If you're cooking food in advance, cool and chill it quickly.

It is important to make sure that you fully cook:

• poultry
• pork
• rolled joints
• products made from minced meat, such as burgers and sausages

This is because there could be bacteria in the middle of these types of food products. You should not serve these foods pink or rare. You should serve them steaming hot all the way through. Whole cuts of beef and lamb, such as steaks, cutlets and whole joints, can be served pink or rare as long as they are fully sealed on the outside.

Chilling food in your food business

Chilling food to the correct temperature stops bacteria from growing and multiplying. The Food Standards Agency recommends chilling food at 0-5 degrees Celsius. Chilling food below 8 degrees Celsius is a legal requirement.

You must keep some foods chilled to keep them safe. For example:

• food with a 'use by' date
• food that you have cooked and won't serve immediately
• ready-to-eat food such as prepared salads

Guidelines for chilling food

You should always follow these guidelines for food chilling:

• check chilled food on delivery to make sure it is cold enough
• put food that needs to be chilled in the fridge straight away
• cool cooked food as quickly as possible and then put it in the fridge
• keep chilled food out of the fridge for the shortest time possible during preparation
• don't overload fridges
• regularly check that your fridge and refrigerated display units are cold enough

If you or your workers work with or near open food, and suffer from certain infections - bacterial or viral - you should take precautions to prevent contamination.

There are some illnesses and symptoms that staff should report to a manager, such as diarrhoea and/or vomiting. These are the main symptoms of many illnesses that can be transmitted through food. Anyone handling food or working in a food handling area must report these symptoms immediately.

You must not allow anyone who has these symptoms to work with or around open food - usually until 48 hours after the symptoms have ended.

Importance of washing hands

Everyone who handles food and who works around open food must always thoroughly wash and dry their hands before handling food or touching surfaces likely to come into contact with food. Food workers should always wash their hands after going to the toilet. It is possible to be infected but not to display symptoms of the illness.

Read more about cleaning, disinfection and preventing food cross-contamination.

Food safety myths could be putting Northern Ireland consumers and their families at risk of food poisoning in the home. To dispel this and other myths - the Food Standards Agency has compiled a list of common questions and answers:

1. True or False: If food looks ok and smells ok it's safe to eat

False - it's a myth

Although a bad smell or taste can indicate that food has 'gone off', these signs often aren't caused by germs that give you food poisoning. So the food's appearance, smell or taste aren't reliable warning signs. Instead, stick to the 'use by' date and storage instructions on the packet.

2. True or False: Eating food after the 'best before' date won't hurt

True - it's a food safety fact

'Best before' dates are about food quality, not safety. They are usually found on food that lasts a long time. If food has passed its 'best before' date, it doesn't mean it's unsafe, but it might have started to lose its colour, flavour or texture.

3. True or False: 'Use by' dates are there to make you buy more

False - it's a myth

A 'use by' date tells you how long food will stay safe. They have to be put on food that 'goes off' quickly - and they aren't just guesswork; the dates are worked out by scientific testing. Don't be tempted to eat food after the 'use by' date on the label, even if it looks and smells fine.

4. True or False: Stick to the 'five second rule' and you'll be ok

False - it's a myth

We've all been there! That delicious slice of cake slips from your fingers and lands on the floor, and you think surely it will be ok if I pick it up quickly enough? Well, unfortunately - no! However quickly you manage to retrieve it, any contact with the floor is long enough for the food to pick up nasty germs.

5. True or False: Plastic chopping boards are more hygienic than wooden ones

False - it's a myth

There isn't any strong evidence that one type of chopping board is more or less hygienic than another, whether plastic, wooden, glass or even marble. What is important is that the board gets cleaned properly after every use and is replaced if it gets damaged, for example from deep cuts or scoring. You could also use separate chopping boards for raw and ready-to-eat foods.

6. True or False: You don't need to wash raw chicken before you cook it

True - it's a food safety fact

Although most raw meat will have some germs on it, washing won't get rid of them. In fact, washing is more likely to spread germs around the kitchen. Little splashes of water can contaminate you, your worktops and anything else in the way. Thorough cooking is the only way to get rid of these nasty germs.

7. True or False: If you've got a 'dodgy' stomach it's usually from the last thing you ate

False - it's a myth

It's natural to suspect the thing you ate most recently would be the cause of food poisoning, but that isn't always the case. Symptoms usually take between one and three days to develop, so it won't necessarily be from the last thing you ate.

8. True or False: Most food poisoning is from 'dodgy' restaurants and takeaways

False - it's a myth

There's no specific evidence that food eaten out is more likely to cause food poisoning than food prepared at home, but it's easier to blame someone else. The habits we pick up from friends and family don't always ensure food is produced safely at home. As well as expecting good hygiene standards when eating out, we should also think about how to do things better at home.

9. True or False: Food poisoning isn't serious, it's just an upset stomach

False - it's a myth

Although most cases of food poisoning are mild and last only a day or two, some can be far more serious, even deadly. Thankfully this is rare, but with more than a million cases of food poisoning each year, 20,000 of which require hospital treatment, every case is worth avoiding. Avoid food poisoning by remembering the simple 4Cs for good food hygiene: cleaning, cooking, chilling and cross-contamination.

10. True or False: Steak's ok rare - as long as the outside is brown

True - it's a food safety fact

Steak is safe to eat 'rare'. Whole cuts of beef or lamb, such as steaks, cutlets and joints only have germs on the outside, so as long as the outside is fully cooked any germs will be killed. But this isn't true for poultry, pork, burgers and sausages, these must be cooked all the way through.

11. True or False: It's best to serve burgers pink in the middle

False - it's a myth

Unlike steaks, burgers and sausages are made from meat that has been minced, so germs will be spread throughout the product and not just on the surface. This means these products need to be properly cooked all the way through. To check if a burger is done, cut into the thickest part and check there is no pink meat, it is steaming hot and juices are clear.

12. True or False: Cooked rice can't be kept as long as other leftovers

True - it's a food safety fact

Leftover cooked rice is fine to eat as long as it gets cooled and refrigerated quickly after cooking and eaten within 24 hours. This is because rice can contain a particularly tough type of bacteria that can survive heating. Most other leftovers are safe to eat up to two days after cooking. Always reheat leftovers until steaming hot and do not reheat more than once.

You should store, handle and prepare eggs carefully to prevent the spread of salmonella bacteria.

Salmonella can cause very serious food poisoning, particularly in:

• elderly people
• unwell people
• people who have a weakened immune system
• pregnant women
• babies and toddlers

Some eggs may contain salmonella bacteria. Bacteria can be on the shell or in the egg itself. Salmonella can spread to other foods if eggs come into contact with them - or with hands and cooking utensils.

Ten tips for working with eggs safely

There are 10 simple steps that food businesses can take to prevent salmonella bacteria in eggs causing food poisoning:

1. Keep eggs away from other foods, when they are still in the shell and when you have cracked them open.
2. Cook eggs and foods containing eggs thoroughly.
3. Use pasteurised egg for raw or lightly cooked foods.
4. Always wash and dry your hands thoroughly after touching eggs or working with them.
5. Never use damaged or dirty eggs.
6. Serve egg dishes straight away or cool them quickly and keep chilled.
7. Take care not to splash egg onto worktops, utensils or other foods.
8. Clean food areas, dishes and utensils thoroughly and regularly with warm soapy water after working with eggs.
9. If breaking eggs to use later (sometimes called 'pooling'), keep the liquid egg in the fridge and take out small amounts as needed.
10. Use all 'pooled' liquid egg on the same day and do not add new eggs to top it up.

Cross-contamination is when bacteria spread between food, surfaces or equipment. It is one of the most common causes of food poisoning. Minimise risks and follow our ten top tips.

1. Clean and disinfect work surfaces, chopping boards and equipment thoroughly before you start preparing food, and after you have used them to prepare raw food.
2. Use different equipment (including chopping boards and knives) for raw meat/poultry and ready-to-eat food unless they can be heat disinfected in a commercial dishwasher.
3. Wash your hands before preparing food.
4. Wash your hands thoroughly after touching raw food.
5. Keep raw and ready-to-eat food separate from one another at all times, including packaging material for ready-to-eat food.
6. Store raw food below ready-to-eat food in the fridge. If possible, use separate fridges for raw and ready-to-eat food.
7. Provide separate working areas, storage facilities, clothing and staff for the handling of ready-to-eat food.
8. Use separate machinery and equipment, such as vacuum packing machines, slicers and mincers, for raw and ready-to-eat food.
9. Use separate cleaning materials, including cloths, sponges and mops, in areas where ready-to-eat foods are stored, handled and prepared.
10. Train your staff so they understand how to avoid cross-contamination

For more advice, read about food hygiene and the law.