How to register a shop as a food business in Britain: step by step

Anyone who stores, prepares or sells food — a grocery shop included — must register as a food business. It is the first official step after taking the premises. The good news: registration is free and simple. Here it is in order.

Step 1. Register with the council

Register the shop as a food business with your local council — free, and no later than 28 days before opening. It is done online, registration cannot be refused, and it is required even if you only sell packaged food.

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Step 2. Hygiene and paperwork

You must comply with food safety law and keep records. For small shops there is a ready-made government pack (“Safer Food, Better Business”) that helps you build procedures based on HACCP — a hazard analysis at each stage (delivery, storage, dates, temperature, cleanliness). Staff must have hygiene training.

Step 3. Inspection and hygiene rating

After you open, a council inspector visits and gives a Food Hygiene Rating from 0 to 5. In Wales and Northern Ireland you must display the rating sticker on the door; in England it is still voluntary, but shoppers look for it, so a high score helps you.

Step 4. Allergens and labelling

Under “Natasha’s Law”, food packed on site for direct sale (PPDS) must carry a full ingredient list with allergens emphasised. For loose or freshly made food you must still provide allergen information. Keep an eye on date marks and correct labelling.

Step 5. Storage, pests and waste

Ensure the right storage temperatures (fridges, freezers), cleanliness and pest control, and a contract for commercial waste. Some products (meat, fish, dairy) have extra rules, and sometimes the premises needs separate approval.

And do not forget the general business steps: register with HMRC as a sole trader or company, take out liability insurance, and check business rates on the premises. Start with the free council registration 28 days ahead — then work down the list. This is general information, not personal legal advice.

A few practical details. Registration with the council is one-off and tied to the premises: if you move or change what you do, you must tell them again. Keep hygiene records (deliveries, fridge temperatures, cleaning, staff training) from day one — these are what the inspector asks for and what drives your rating. If you have staff, they need at least a basic food hygiene certificate (usually Level 2), and the person in charge should understand HACCP. And note: trading without registering, or with serious hygiene breaches, risks fines and even closure — so these steps are not a formality but protection for your customers and your business.