The food and drink sector is one of the most vibrant parts of the Sussex economy. Whether you’re launching a food truck, opening a café in Chichester, or running a delivery service from your home kitchen, compliance with food hygiene and licensing laws is mandatory. This process is highly regulated because it involves public health.

This guide breaks down the three legal pillars every food entrepreneur must clear.

1. The First Step: Mandatory Registration

The first legal requirement is registering your business with the local authority responsible for your area. This is handled by your local council’s Environmental Health department.

When and How to Register

• The Deadline: You must register at least 28 days before you start trading. Registration is free and cannot be refused.
• Who Registers: This applies to any business that prepares, stores, sells, distributes, or transports food—including home-based businesses, mobile traders, and seasonal pop-ups.
• The Process: Use the centralized Register a Food Business portal. This notifies your specific local council (e.g., Brighton & Hove, Horsham, etc.), which will schedule your first inspection.

The Inspection

Shortly after registering, you will receive an unannounced inspection. The officer will check the structure of your premises and your food safety procedures. Your performance here determines your Food Hygiene Rating (0-5), which must be displayed.

2. Food Safety Management (HACCP)

All food businesses must have a documented system in place to ensure the food they prepare and sell is safe to eat. This system must be based on the principles of HACCP (Hazard Analysis and Critical Control Point).

What is HACCP?

HACCP is a proactive approach to food safety. It requires you to:

1. Identify Hazards: Pinpoint where things could go wrong (e.g., inadequate chilling, cross-contamination, undercooking).
2. Set Controls: Establish clear limits and steps to control those hazards (e.g., setting a minimum cooking temperature, using separate boards for raw meat).
3. Keep Records: Maintain records to prove your controls are working correctly.

Easy Compliance for SMEs

You don’t need a complex textbook plan. The Food Standards Agency (FSA) has created simple, free packs designed specifically for small businesses:

• Safer Food, Better Business (SFBB): The primary guidance package used by most small caterers, shops, and restaurants in the UK.
• Training: Ensure all staff who handle food have adequate training, usually to Level 2 Food Hygiene as a minimum.

Allergens

You have a legal obligation to provide accurate allergen information to your customers regarding all 14 legal allergens. This must be clearly documented and communicated at the point of sale.

3. Premises Licence (Alcohol and Entertainment)

If your business intends to sell alcohol, provide entertainment, or serve hot food/drink late at night, you need an additional licence from the local authority.

The Premises Licence

This licence is required if you plan to:

• Sell Alcohol (on or off the premises).
• Provide Regulated Entertainment (such as live music, recorded music, or dancing).
• Provide Late Night Refreshment (serving hot food or drink between 11:00 PM and 5:00 AM).
• The Process: The application must be submitted to your specific local council (using the process outlined in [Securing Your Premises]). You must also appoint a Designated Premises Supervisor (DPS) who holds a separate Personal Licence to authorize alcohol sales.
• Find Guidance: Use the GOV.UK tool to find your local council licensing authority to access the correct forms and local policies.

Local Support and Community

The food and drink sector thrives on local connections.

• Networking: Connect with the Sussex Food & Drink Network to find local suppliers, partners, and mentoring opportunities in the region.

Our advice: Never start trading until the 28-day registration period has passed and your SFBB/HACCP plan is documented. Compliance is easy if you start early, but catching up after a failed inspection can severely damage your local reputation and rating.