Food Safety
Articles about food safety in the UK curry industry
Food Labelling Laws for Curry Takeaway Businesses
A practical guide to the labelling rules that apply when a curry takeaway sells food, covering pre-packed for direct sale (PPDS) requirements under Natasha's Law, allergen declarations, distance selling on apps, and how the rules differ between counter service and packaged products.
Preparing for an EHO Inspection: Complete Checklist
A step-by-step checklist for getting a curry restaurant or takeaway ready for an unannounced Environmental Health Officer visit, covering the three things officers score, the paperwork to have to hand, and how to walk your own kitchen before they do.
HACCP Implementation for Curry Restaurant Kitchens
How to build and run a HACCP-based food safety system in a curry kitchen, working through the principles with the specific hazards of tandoor cooking, bulk sauce production, rice handling and reheating that make curry operations distinctive.
Allergen Management for Curry Restaurants
A focused guide to managing the fourteen regulated allergens in a curry restaurant, where nuts, dairy, mustard, sesame and gluten are woven through everyday recipes, covering accurate information, kitchen separation, staff response and handling severe-allergy customers safely.
Achieving a 5-Star Food Hygiene Rating
What it takes for a curry restaurant or takeaway to earn the top Food Hygiene Rating Scheme score, explaining how the rating is calculated across the three assessed areas and the concrete steps that move a business up to five.
Fresh Produce Supply Chains for Restaurants
A practical guide to how curry restaurants get onions, chillies, coriander and other fresh produce from grower to prep bench, covering New Covent Garden and regional wholesale markets, specialist Asian wholesalers, ordering rhythms and cold-chain handling.
Wholesale Meat Sourcing for Curry Restaurants
A working guide to buying meat for a curry kitchen: choosing between wholesale butchers, cash-and-carry and specialist halal suppliers, understanding halal certification, cuts that suit slow cooking, cold-chain and traceability duties, and controlling cost and consistency.
Licensing and Permits for UK Curry Restaurants
A clear walkthrough of the licences and permits a UK curry restaurant needs, from mandatory food business registration and planning permission to premises and personal alcohol licences, pavement seating, waste and music.
Insurance Essentials for UK Curry Restaurants
A clear guide to the insurance a UK curry restaurant actually needs, from the legally required employers' liability to public liability, buildings and contents, business interruption and product cover. Explains what each policy does and the pitfalls that void claims.