Opening a food business?
Then you’ll need to prepare for your first food hygiene inspection. The problem is, most owners think it’s as simple as registering with the local council.
But there’s a hidden trap. If your HACCP paperwork (food safety management system) isn’t ready, you could fail before you’ve even started. This means you’ll end up stuck with a low food hygiene rating in your first few months after launching.
So here’s what you need to know before you open your doors—avoid the common pitfalls and set your business up for success.
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Table of Contents
Why You Must Prepare Early
Working as a food safety consultant, I get to visit all kinds of food businesses. And one mistake keeps showing up when a new food business is just starting out.
It usually looks like this:
🔹Stunning premises.
🔹Catchy name and glossy signage.
🔹Menus beautifully designed.
🔹Inside: spotless counters, high-end kit, and staff in shiny new uniforms.
It’s clear the owners have poured everything into their dream.
Then the food hygiene inspector walks through the door.
And despite all that effort and money, they could walk away with a disappointing food hygiene score.
Not because they didn’t care — but because they had no idea of the food safety compliance requirements.
Note: if you are setting up a dark kitchen or ghost kitchen for the first time you also need to register your business. See our post: dark kitchen food safety compliance 2025.
Why Registration Alone Isn’t Enough
When you start a food business, your local council guidance seems simple:
“Tell us you’re opening within 28 days.”
✅ So you fill in the registration form.
Ok, done. You tick the task off your To Do List.
Except… no one tells you what that really means.
You’ve just told the local authority you’re open for business — and that means you’re now on the radar for an unannounced inspection.
If your food safety system isn’t already built —
If your documentation isn’t complete —
If you’re still trying to “figure it out as you go” —
And you haven’t sought food safety advice before opening…
You’ve made a critical mistake 😕
The HACCP Gap New Businesses Miss
Recently, I spoke to the owner of a new café with two outlets.
The food? Incredible.
The staff? Enthusiastic and well-trained.
The customers? Raving about them online.
But behind the scenes, one thing quietly undermined all their hard work.
When the hygiene rating came back as a 3, they were devastated.
Why? Because their HACCP paperwork wasn’t ready when the inspector arrived.
The inspector explained it, they understood it — but it was too late.
The rating was already in the window. And online. Potential customers would judge them on it.
Why ‘Figuring It Out as You Go’ Can Backfire
Food safety compliance isn’t common sense — it’s a legal framework.
It’s not just about keeping things clean.
It’s about:
- How you choose, store, prepare, and serve food.
- How you prevent hazards and manage risk.
- How you monitor and record processes across your entire operation.
👉 Have you already made this mistake? Find out what to do after a low food hygiene rating.
If you are selling on social media platforms, you may not be aware of the legal requirement to register for online sales.
How To Avoid a 1 or 2 Score?
Even brilliant owners with the best intentions can get caught out.
The system isn’t designed to hold your hand — it assumes you know what’s needed.
You are accountable.
That’s why getting food safety advice before you open matters.
It could be the difference between a 5-star rating and a score that puts customers off 🤢 before you’ve even got started.
Who This Happens To?
Chains and franchises have teams of experts behind them.
Small businesses are on their own.
So this mistake is most common for:
🔹 Start-ups and first-time food business owners
🔹 Self-employed or freelance chefs, street food traders and mobile caterers
🔹 Charities, churches, and community kitchens
🔹 Franchises
🔹 Small cafés, takeaways and family-run businesses
🔹 Ethnic minority run food businesses
They’ve got the passion. The food. The heart ❤️
But not the food safety expertise you need.
Dr Julie Rasmussen
First Food Hygiene Inspection?
👉 Not sure what the inspector will be looking for?
Here are some useful resources to get you started.
Check out our EHO Inspection Checklist – find out what matters during an unannounced EHO visit — and how to prepare for a 5-star hygiene rating.
Read our EHO Inspection Survival Guide.
Practice a Mock EHO Inspection.
Finally, try out our Ask an Expert Service. It’s free and confidential to use. Get it right before your first inspection.
📞 Need More Support?
If you want expert help before your first inspection — call us on 02920 026 566 or email: [email protected]