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Food safety for market stalls

All food businesses must have a food safety management system. This assesses the risk to food safety at all stages of the business from receipt to sale and, where possible, removes or at least reduces the risk to a minimum. 

The food safety management system should be based on the HACCP principles (Hazard Analysis Critical Control Point). Up to date documents and records relating to procedures must be kept.

The free Safer Food Better Business for Retailers pack helps small food retail businesses to comply with the food safety management part of the regulations. Call 0845 606 0667 or email the Food Standards Agency for a pack.

The person responsible for food safety management must be trained in HACCP principles. All food handling staff should have received adequate training, or be instructed and supervised to ensure that food is handled safely.

If your business is involved in the handling of high-risk foods such as meat products, dairy products, fish or shellfish, we recommend that staff obtain the Level 2 Award in Food Safety. 

Food businesses must comply with Regulation (EC) No. 852/2004, enforced by the Food Hygiene (England) Regulations 2006, which also contain Temperature Control requirements, and the Food Safety Act 1990.

Further information
Guidance notes covering various topics on food safety can be downloaded from the Publications section of this website (prefixed by Food & Hygiene Safety or Food Poisoning).

For further information please contact the Food and Health & Safety Team or call 01993 861060.

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