Food safety and the law: a home baker's checklist

1. Register as a food business

If you sell food regularly — even from home — you generally need to register as a food business with your local council. Registration is free and there's usually a requirement to do it at least 28 days before you start trading. You can't be refused, and it's the first thing an environmental health officer will check.

2. Learn the basics of food hygiene

You're responsible for making food that's safe to eat. Many bakers take a Level 2 Food Hygiene certificate (widely available online for a small fee). It isn't always a legal requirement, but it's inexpensive, reassures customers, and helps you keep the good practices below.

• Keep clean, separate areas and utensils, and wash hands thoroughly.
• Store ingredients and finished bakes at safe temperatures.
• Avoid cross-contamination, especially with allergens.
• Keep simple records so you can show what you did if asked.

3. Get allergens right (the 14 allergens)

You must be able to tell customers whether any of the 14 regulated allergens are in your food — for example cereals containing gluten, eggs, milk, nuts, peanuts, soya and sesame. Keep accurate ingredient information for every product so you can answer confidently.

4. Label prepacked-for-direct-sale food (Natasha's Law)

If you pack food before a customer orders it — for example bakes boxed up ready on a stall or in your shed — it's usually classed as "prepacked for direct sale" (PPDS). These items generally need a label showing the product name and a full ingredients list, with the 14 allergens emphasised (for example in bold). Food made to order and handed straight to the customer is treated differently, so check which applies to how you sell.

5. Consider insurance

Many bakers take out public and product liability insurance. It isn't always legally required, but it protects you if something goes wrong, and some venues and events won't let you trade without it.