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Key Regulations to Know for UK Commercial Kitchens

  • Writer: Bob
    Bob
  • Jan 2
  • 3 min read

In the fast-paced world of commercial kitchens, ensuring food safety is not only a legal requirement but also a critical part of building customer trust and maintaining operational excellence. Businesses across the UK must adhere to a range of stringent regulations to protect public health, avoid penalties, and ensure smooth operations.

At Via Equip, we specialize in helping commercial kitchens achieve compliance with these regulations by providing expertly designed, high-quality kitchen solutions. Below, we delve into the key food safety regulations and what they mean for your business.


1. The Food Safety Act 1990: The Cornerstone of UK Food Law

The Food Safety Act 1990 forms the foundation of food safety regulation in the UK. It covers all aspects of food production and distribution, ensuring food is:

  • Safe to Eat: Free from contamination or harmful substances.

  • Of Acceptable Quality: Fresh and free from spoilage or tampering.

  • Properly Labelled: Accurately described, ensuring customers are not misled about ingredients or origin.

Implications for Commercial Kitchens: Non-compliance can result in hefty fines, closure of premises, or even prosecution. This law places ultimate responsibility on business owners and managers to ensure food safety standards are upheld at every stage.


2. HACCP: Proactively Managing Food Safety Risks

HACCP (Hazard Analysis and Critical Control Points) is a globally recognized food safety management system and a mandatory requirement in the UK. HACCP ensures that businesses systematically identify, assess, and control potential hazards in their food production processes.

Key Steps in HACCP:

  1. Identify Hazards: Biological, chemical, or physical risks that could harm customers.

  2. Determine Critical Control Points (CCPs): Key stages in the process where hazards can be prevented or controlled.

  3. Establish Critical Limits: Define acceptable levels (e.g., safe cooking or storage temperatures).

  4. Monitoring Procedures: Regular checks to ensure CCPs are controlled effectively.

  5. Corrective Actions: Steps to take if a CCP isn’t met.

  6. Verification: Confirming the HACCP system is working as intended.

  7. Documentation: Keeping detailed records for inspection and audit purposes.


3. Food Hygiene Regulations 2006: Setting Operational Standards

The Food Hygiene Regulations 2006 ensure that businesses meet high standards of cleanliness and hygiene. These regulations emphasize:

  • Kitchen Design: Surfaces must be easy to clean, with layouts that minimize cross-contamination risks.

  • Equipment Maintenance: Regular cleaning and maintenance of all tools, appliances, and storage units.

  • Staff Training: Ensuring employees are trained to handle food safely.

  • Waste Management: Proper disposal of waste to prevent pest infestations.


4. Allergen Management: Protecting Customers with Food Allergies

Under the Food Information Regulations 2014, businesses must clearly communicate allergen information to customers. This includes:

  • Highlighting 14 key allergens, such as nuts, gluten, and dairy.

  • Avoiding cross-contact during preparation.

  • Training staff to handle allergen inquiries confidently and accurately.


5. Food Hygiene Rating Scheme (FHRS): A Public Measure of Your Compliance

Managed by the Food Standards Agency (FSA), the FHRS assigns a hygiene score from 0 to 5 based on an inspection. A high score can enhance customer trust and drive business, while a poor score can deter potential clients.

Inspectors evaluate:

  • Food handling practices.

  • The cleanliness of the premises.

  • The effectiveness of food safety management systems.


6. Ventilation and Energy Efficiency Standards

Ventilation and energy efficiency are critical for both food safety and environmental sustainability.

  • BS EN 16282: Sets standards for kitchen ventilation, ensuring effective extraction of fumes, grease, and odours.

  • Building Regulations Part L: Focuses on energy-efficient systems, reducing environmental impact and lowering operational costs.


Why Compliance Is Critical for Your Business

Non-compliance with these regulations can lead to:

  • Severe financial penalties and legal action.

  • Damage to your brand’s reputation.

  • Suspension or closure of your business.

Staying compliant not only protects your customers but also ensures your business operates smoothly and maintains a competitive edge.


How Via Equip Supports Your Food Safety Journey

At Via Equip, we are more than just a supplier of commercial kitchen equipment—we are your partner in food safety and compliance. Our expertise in kitchen design, equipment installation, and operational workflows ensures that your kitchen is fully compliant with UK food safety laws while remaining efficient and cost-effective.


📩 Contact us today to learn how we can help your business achieve and exceed food safety standards. www.viaequip.com

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