I am thinking of opening a new food business – What should I do first?

If you are considering opening a new food business it is strongly recommended that you contact your local Environmental Health Officer (EHO) at the very early stages for advice. Very often new food business owners will design the layout of a kitchen or food preparation area in such a way that they unknowingly build in food safety problems. These are often very expensive and difficult to sort out once the building work has been completed, for example ventilation systems, drainage systems and toilet facilities just to highlight a few.

Another costly mistake often made by those starting off in the food service industry is not building in additional kitchen preparation and storage space.

When a business is successful it can often become very busy and will eventually outgrow the space provided in the kitchen/storage areas. Trying to prepare too much food in advance or too many meals at one time can lead to serious food poisoning risks so it is imperative that additional capa is built in or a limited menu is agreed upon.

The local EHO for the area in which you are planning the premises will be happy to meet with you in advance and will discuss your proposed plans and ideas. They will advise you as to your legal obligations under food safety law including structural design and layout, training, food safety management systems and registration with the HSE. Such a meeting not only saves you time and money but also established a good relationship with your EHO and demonstrates your commitment to food safety.