This law matters for food premises, kitchens, manufacturers, caterers and market operators. The business task is to run food safety as a daily system: hygiene controls, temperature checks, supplier records, training, cleaning and corrective action.
Main laws
United Kingdom Regulation
Food Safety and Hygiene (England) Regulations 2013
The Food Safety and Hygiene (England) Regulations 2013 sit within the food safety enforcement framework for England.
In forceUnited KingdomPlain-English guide4 practical checks
Plain-English explainers, not legal advice. Use the linked official source for section-level detail, and get advice for your situation.
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Quick read
- This law matters for food premises, kitchens, manufacturers, caterers and market operators.
- The business task is to run food safety as a daily system: hygiene controls, temperature checks, supplier records, training, cleaning and corrective action.
Likely relevant if
- Restaurants, cafes and takeaways
- Food manufacturers and dark kitchens
- Caterers and market food traders
Check first
- Maintain food hygiene and safety controls
- Keep food safety management records
- Train and supervise food handlers
What this means in practice
Key points
- Inspection outcomes often reflect daily records and staff habits.
- Temperature and cleaning logs should be meaningful, not back-filled.
- Delivery-only kitchens still need the same food safety discipline.
When this law usually matters
Most businesses do not need to memorise the whole law. The useful starting point is to know when it is likely to affect a contract, customer journey, employee process, data flow or company decision.
Key points
- Restaurants, cafes and takeaways
- Food manufacturers and dark kitchens
- Caterers and market food traders
- Businesses operating food premises in England
What to check first
Sense check
- Maintain food hygiene and safety controls
- Keep food safety management records
- Train and supervise food handlers
- Cooperate with local authority inspections and corrective action
Documents and workflows to review
Key points
- Food safety management system
- Cleaning schedule
- Temperature logs
- Supplier records
- Inspection reports