Home-based food buisness in London?

[laurasaur]

Hi everyone,

Long time lurker... I am moving to London for a few years at the end of this month, and wondering about the legalities of selling cakes and the like from home. Here in New Zealand the laws on food hygiene are very strict for this kind of business and all food must be prepared in a commercial kitchen that is regularly inspected. I have spent hours searching online but can find nothing that says you can/can not bake/deliver from your home.

Someone enlighten me Thanks

[dougal]

There is actually plenty of info online!

For example:

http://www.rbkc.gov.uk/environmentalservic...egistration.asp

There is however a theoretical exemption for "food premises" used less than (IIRC) 5 days in any 5 weeks. But that includes storage ...

A private car used for transporting food doesn't count as "food premises" - but a van does!

Generally, registration is required, inspection (frequency) depends on what you are doing.

The Environmental Health people at the local authority should be able to give you full details of their requirements - which will also depend on what you are doing.

However, there's a bunch of other bureaucracy to be aware of. Labelling requirements are policed by Trading Standards.

The Food Standards Agency has published a booklet to assist those starting a food business

http://www.food.gov.uk/multimedia/pdfs/startingup0208.pdf which though intended for larger operations should give you a good idea of the regulatory background.

One longer-term consideration is that any part of your home used wholly and exclusively for business doesn't qualify for relief from Capital Gains Tax ... (so be sure to mix some personal stuff into any 'workroom'!)

And when you are looking for a property, do get your lawyer to make sure that there aren't any covenants or other bars to your operating even a 'home' business from there.

Hope that helps and gives you some useful words to put into your chosen search engine (Try Google.co.uk).

Good luck!

PS Beware of 'Business Rates' (annual local business property tax), but don't forget rubbish disposal! Business/domestic are supposed to be distinct, and when it comes to transporting "Trade Waste" ...

Edited August 3, 2009 by dougal (log)

[jackal10]

As Dougal says ther is plenty online.

Your local authority may offer (and require) a food hygine course.

Basic needs are

a) A kitchen that can be cleaned (hard surfaces, pull out furniture that can be cleaned behind). Most domestic kitchens with built in units fail.

b) Seprate sinks for food and a basin for hand washing

c) Proper storage and seperation of cooked and raw foods

d) Labelling and correct weights

[dougal]

...

Basic needs are

a) A kitchen that can be cleaned (hard surfaces, pull out furniture that can be cleaned behind). Most domestic kitchens with built in units fail.

...

←

Hmmmm.

Certainly, the authorities generally do NOT approve of unpainted wooden surfaces. (ADDED: They particularly disapprove of wooden knife blocks ... )

However, the requirement for entirely moveable furniture (for a home baking, rather than butchery, business) might be a matter of local interpretation of the regulations.

Best to check with the Environmental Health Dept of the local authority covering your (potential) premises for a (hopefully) definitive statement on that one.

For example this (relating to B&B establishments, and their "food premises"):

Inspection topics

The main food hygiene requirements and topics that the inspecting officer may wish to discuss and will be assessing during a routine food hygiene inspection are:

The kitchen

    * All surfaces must be capable of being effectively cleaned.

      Domestic kitchen units that are in a good condition are normally of an acceptable standard.

    * Carpeting is not recommended for kitchen floors, but where it is used, it must be kept clean and in a good condition. It is strongly recommended that the next time the floor covering is due for replacement an easy to clean (washable) floor surface should be provided.

    * It is recommended that food equipment and utensils should not be stored underneath the sink unit due to the potential risk of contamination from waste water.

    * Ideally washing machines or tumble dryers should not be located in the kitchen area. If an alternative location cannot be found, then these activities must be carried out at a separate time to any food preparation and the work surface thoroughly cleaned before recommencing food preparation. Dirty laundry must not be stored in the kitchen area.

...

Original at http://www.allerdale.gov.uk/environment-an...tablishmen.aspx Edited August 3, 2009 by dougal (log)

[Harters]

Dougal's advice to contact the Environmental Health Department for which ever local authority you're going to live in is the best way forward. Many aspects are interpretative rather than specified and it will be a good idea to have the Environmental Health Officer on your side from the outset.

Chatting to traders at my local farmers market, many clearly operate from domestic premises and, presumably, their local EHOs take a common sense approach.

[laurasaur]

thanks everyone really appreciate it. I will be calling local authorities and figuring it out when I get there