PREVRA Starting a Food Business Checklist: Everything You Need Before Your First Customer
A complete checklist covering registration, premises, SFBB system, allergen compliance, insurance, and staff training. Start your food business with every legal requirement met from day one.
Why registration timing affects your first inspection outcome
More new food businesses fail their first EHO inspection because they did not register 28 days before opening than for actual food hygiene failures. Under UK law, you must register your food business with your local authority at least 28 days before you begin trading. Late registration automatically triggers a more rigorous compliance inspection rather than a routine one — the EHO arrives already alert to potential issues before they have even stepped through the door.
This checklist ensures you do not miss any step in the sequence: registration first, premises preparation second, SFBB system third, staff training fourth, and final pre-opening audit fifth. Skipping or reordering these steps is what creates the gaps that an EHO will find.
Following the startup sequence for your new food business
Work through this checklist in order. Section one covers registration: FSA food business registration form, premises approval if handling products of animal origin, and planning permission confirmation. Section two covers your premises: HACCP layout assessment, handwashing facilities, ventilation, waste management, and pest proofing. Section three covers your SFBB system: documented HACCP, allergen matrix, temperature logs, and cleaning schedules. Section four covers people: food hygiene training certificates, allergen training, and documented responsibilities.
Digital SFBB accelerates your setup by providing a complete, pre-structured food safety management system. Rather than building your SFBB folder from blank templates, you start with a compliant framework and customise it to your operation.
Startup errors that delay your opening
Applying for registration after signing a lease on premises that do not meet food safety structural requirements — drainage, ventilation, and surface finishes must be assessed before you commit. Assuming a home kitchen automatically qualifies as approved premises without checking with your local authority. Opening for a soft launch before your registration is confirmed, which is trading illegally regardless of how few customers you serve.
See also: HACCP Plan Template and Natasha's Law Checklist.
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