Whether you’re planning a new commercial kitchen from scratch or expanding your existing one, it’s a task that requires careful planning and consideration. Dealing with food preparation should not be taken lightly, as there are numerous health and safety risks associated with it.

One of the most important aspects to consider when planning your kitchen layout is understanding the commercial kitchen regulations in the UK to ensure your kitchen is not only efficient, but also fully compliant with legal requirements.

This blog will walk you through the essential regulations governing commercial kitchens to help restaurant owners, caterers, and food businesses ensure compliance, maintain high safety standards, and avoid potential penalties.

What Are The Commercial Kitchen Regulations in the UK?

The operation of commercial kitchens in the United Kingdom is governed by a strict and comprehensive regulatory system. These regulations help ensure the safety of both consumers and staff, maintain high standards of hygiene, and promote responsible environmental practices. Adhering to these rules is not just about being legally compliant, but it’s essential for the success and sustainability of any food business.

Failure to adhere to regulations might compromise a company’s reputation, insurance liabilities and could lead to fines, legal action, and potential business closure.

The regulatory landscape for UK commercial kitchens is built upon several key legislative frameworks. The most important being:

The Food Safety Act 1990
The Workplace (Health, Safety and Welfare) Regulations 1992
The Gas Safety (Installation and Use) Regulations 1998
The Regulatory Reform (Fire Safety) Order 2005
The Environmental Protection Act 1990
The Provision and Use of Work Equipment Regulations 1998 (PUWER)

The Food Safety Act 1990

The Food Safety Act of 1990 is the bedrock for all food hygiene and safety standards for commercial kitchens in the UK.

The act outlines the main responsibilities of food businesses. According to the act, all food served must be safe to eat, accurately labelled and of the expected quality. Placing a significant responsibility on food businesses, from sourcing ingredients and traceability to serving the final dish.

The Food Safety Act 1990 establishes the fundamental principles for food quality, hygiene, and consumer protection. A crucial element of compliance with this act is the legal requirement to implement a Food Safety Management System (FSMS) based on the principles of Hazard Analysis and Critical Control Points (HACCP). HACCP is a way of managing food safety hazards, and it’s not just a recommendation but a legal necessity. Business owners must proactively identify potential hazards in their processes, from ingredient sourcing to storage, and establish critical control points to prevent any hazards from causing harm.

Potential hazards could be:

microbiological – involving harmful bacteria
chemical – involving chemical contamination
physical – involving objects getting into food

In general, the practical implementation of food hygiene standards is summarised by the “4 Cs” of Food Hygiene: Cleaning, Cooking, Chilling, and Cross-contamination.

The Workplace (Health, Safety and Welfare) Regulations 1992

Another critical piece of legislation is The Workplace (Health, Safety and Welfare) Regulations 1992, which address the broader aspects of health, safety and welfare in the workplace, including elements like ventilation systems, which are particularly important in the often hot and busy environment of a commercial kitchen.

This regulation is designed to ensure that workplaces meet the health, safety and welfare needs of all employees, including those with disabilities.

Key areas covered by the workplace regulation which are most relevant for the food business are:

Ventilation. Effective ventilation is paramount in removing cooking fumes, vapours, and excess heat, which can otherwise lead to discomfort, stress, and potentially unsafe working conditions for the kitchen staff.
Temperature. Indoor workplaces should maintain a reasonable temperature and consider both employee’s wellbeing and food safety and hygiene.
Lighting. Sufficient and correct lighting must be provided to allow people to work and move about safely and comfortably.
Cleanliness and Waste. Workplaces and their furnishings should be easy to clean and kept tidy, with waste materials regularly removed.
Room Dimensions and Space. Work environments should have enough free space to allow people to move about with ease.
Maintenance. The workplace, along with kitchen equipment, devices, and systems, should be maintained in efficient working order and regularly checked.
Floors and Traffic Routes. Slips, trips, and falls are frequent risks in commercial kitchens due to wet floors and spills. Floors and traffic routes should be sound and free from holes, unevenness, or slipperiness.
Doors and Gates. These should be constructed and fitted with necessary safety devices to prevent injury and spread of fire.
Sanitary Conveniences and Washing Facilities. Adequate and suitable sanitary conveniences and washing facilities should be provided and be easily accessible.

The Gas Safety (Installation and Use) Regulations 1998

The Gas Safety (Installation and Use) Regulations 1998 govern the safe installation, maintenance, and use of gas appliances. For industrial kitchens that utilise gas cooking appliances, The Gas Safety (Installation and Use) Regulations 1998 require the installation of either an effective extraction system or a flue interlocking system that prevents the use of gas if the ventilation is not functioning properly.

Ensuring gas safety in commercial kitchens is a priority, due to the potential for serious accidents including fires, explosions, and carbon monoxide poisoning. These regulations legally require employers to ensure that all gas appliances, flues, pipework, and safety devices on their premises are properly maintained and kept in safe working condition. As part of this requirement, all gas appliances must undergo annual gas safety inspections conducted by a qualified service engineer. According to this regulation, all catering equipment in a commercial kitchen must be CE marked.

Adhering to Gas safety compliance is absolutely essential to reduce the risk of accidents and ensure the safety of both staff and customers.

The Regulatory Reform (Fire Safety) Order 2005

One of the biggest safety risks for commercial kitchens are fire accidents, due to the nature of the business and kitchen appliances. Fire safety is addressed by the Regulatory Reform (Fire Safety) Order 2005, which sets out fire safety duties for businesses. It includes the requirement of risk assessments and the adoption of appropriate fire safety measures. Risk assessments are fundamental to identifying potential hazards and implementing appropriate safety measures. Risk assessments should be periodically reviewed, especially if significant changes are made within the premises, for example, a kitchen undergoing a refurbishment.

The regulation outlines safety best practices, such as maintaining clear escape routes, installing adequate fire detection and alarm systems, and ensuring the availability of firefighting equipment.

Having an adequate kitchen ventilation system is also essential not only to safeguard the kitchen staff’s well-being, but to also reduce the risk of fire by extracting grease-laden air, preventing the buildup of flammable deposits within the environment.

Environmental Regulations & The Environmental Protection Act 1990

The Environmental Protection Act 1990 (EPA) provides the framework for managing household, commercial or industrial waste, including commercial kitchens, and controlling pollution. It highlights the importance of responsible food waste disposal, fat oil and grease, and other byproducts, prohibiting food waste and rubbish handling that could harm human health or cause environmental pollution. Requiring businesses to obtain waste management licenses from national environmental regulators. The primary purpose of the EPA is to protect the environment by establishing controls on waste management and emissions in England, Wales, and Scotland.

In addition, new food waste regulations in England came into effect in March 2025 which require most businesses to separate food waste from general waste streams. This legislation mandates dedicated food waste bins and collection by licensed waste carriers. This applies to all non-domestic properties in England producing any amount of food waste and includes all biodegradable food processing materials (bones, eggshells, fruit skins, tea bags, coffee grounds).

The Provision and Use of Work Equipment Regulations 1998 (PUWER)

The Provision and Use of Work Equipment Regulations 1998 (PUWER) define work equipment as any machinery, appliance, apparatus, tool, or installation used at work. And, stipulates that all work equipment, including catering and cooking equipment in commercial kitchens, from ovens to knives, is safe for its intended purpose and is properly maintained.

According to the PUWER, businesses must manage risks associated with work equipment by ensuring kitchen equipment is constructed or adapted for its intended purpose, that it is maintained in an efficient state, and that it is correctly installed. Business owners should also ensure that appropriate health and safety measures, such as protective devices and controls (e.g., guarding, emergency stop devices, means of isolation) are in place.

The Role of Local Authorities in Commercial Kitchen Regulations

Primary regulatory bodies impacting commercial kitchen regulations in the UK include the:

Each plays a crucial role in setting and enforcing these vital regulations.

Food Standards Agency

The Food Standards Agency (FSA) is an independent government body that watches over food safety in England, Wales, and Northern Ireland. Created in 2000 after serious food safety problems like BSE (otherwise known as mad cow disease), the FSA’s function is to keep the public safe from food-related health risks. The FSA works to make the food system more transparent, help businesses do the right things, and maintain high food standards.

Health and Safety Executive (HSE)

The Health and Safety Executive (HSE) is Britain’s national regulator for workplace health and safety. Their role goes beyond worker protection to include public assurance. HSE is responsible for enforcing health and safety legislation across various industries. Creating and enforcing workplace health and safety regulations, conducting inspections of workplaces to ensure compliance with COSHH regulations and investigates accidents, injuries, and work-related illnesses.

Food Hygiene Rating Scheme

Commercial kitchens in the UK are subject to inspections under the Food Hygiene Rating Scheme (FHRS). Local authority environmental health officers conduct inspections to assess the hygiene standards of food businesses. Following an inspection, the business is awarded a hygiene rating ranging from 0 to 5, with 5 being the highest standard. If the business serves food directly to the public, it is legally required to display this rating clearly.

Local authorities

Local authorities, for example, are responsible for Food Business Registrations. All food businesses must register with their local authority at least 28 days before commencing operations. This registration is free and cannot be refused, but it is a legal requirement to ensure that local authorities are aware of all food businesses operating in their area so they can monitor food safety standards.

Closing Thoughts

Running a commercial kitchen in the UK necessitates a thorough understanding and strict adherence to a wide array of regulations. These rules are in place to safeguard the health and safety of customers who consume the food prepared, as well as the staff who work within these environments.

By following regulations, food businesses, whether a restaurant or a school, can significantly reduce the risk of workplace accidents. In addition, compliance means avoiding fines, legal action, and possible business closures that could potentially result in the failure of your business.

Understanding these key legislative frameworks is the first step towards ensuring a commercial kitchen operates legally, safely, and responsibly in the UK.

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Understanding Commercial Kitchen Regulations in the UK