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Main Pages
Core National Food Safety pages and services.17links
- About Us
- Become a Partner
- Benefit Claimants Eligibility Checker
- Business Training & Food Safety
- Careers
- Finance Options
- Food Business Directory
- Memberships
- Mission and Values
- National Food Safety
- Product Authenticity
- Report a Business
- Report a Certificate
- Sitemap
- Submit an Idea
- Track Your Order
- Verify Member Certificate
Courses and Training
Food hygiene, HACCP, allergen and workplace training.18links
- Courses
- Food Hygiene & Safety Course Overview
- Food Hygiene Refresher Course
- Free Food & Health Courses for Benefit Claimants
- HACCP Course Overview
- Level 1 Food Hygiene & Safety
- Level 2 COSHH
- Level 2 Food Allergy Awareness
- Level 2 Food Hygiene & Safety
- Level 2 HACCP
- Level 2 Health & Safety in the Workplace
- Level 3 Food Allergy Management
- Level 3 Food Hygiene & Safety
- Level 3 HACCP
- Level 3 Health & Safety in the Workplace
- Level 4 Food Safety Management
- National Food Safety Course Trial
- Workplace Health and Safety Course Overview
Personal Memberships
Membership options and benefits for individuals.3links
Business Memberships
Memberships, bundles and support for organisations.3links
Shop by Category
Browse product and course collections by category.7links
All Products
Every published product available in the NFS shop.174links
A
- AED Emergency
- AED EMERGENCY DEFIBRILLATOR
- All Food must be covered & dated
- All food must be covered sticker
- Allergen Fish
- ALLERGEN FISH
- Allergen Nuts
- Allergen Storage Label
- Allergy Warning
- Allergy warning for food
B
- Bakery & Dairy
- Bakery & Dairy Fridge only
- Bakery and Dairy Food preparation
C
- Card Only
- Card Payments Accepted
- Cash & Card payments Accepted
- Cash & Card Payments Accepted
- Cash is King
- Cash Only
- Cash Only
- Cash Only
- Cash Only/ No cards
- Chilled and Frozen Foods
- Chiller Temperature Sign
- Clean as you go
- Clean Machine after use
- Clean up Spillage
- Contactless
- Convector Oven
- Cooked meat fridge
- Cooked meat only
- Cooked meat only
- COSHH Regulation Notice
D
- Dairy Free
- Dairy Products Only
- Dangerous Machine
- Deep Fat Fryer
- Deep Freezer Notice
- Delivery
- Dishwashing Machine
- Do Not store raw and cooked food together
- Don't be a Food Fingerer
- Drinking water
- Drinking Water
- Drinking Water
- Drinking Water
E
- Emergency Eye Wash
F
- FIFO
- FIFO Checklist
- First aid
- First aid Box
- First Aid Kit
- Fish Only
- Flammable
- Fly screens
- Fly Screens must be closed
- Food Allergy
- Food Allergy Alert
- Food Allergy Label
- Food allergy notice
- Food Allergy or Intolerance
- Food Allergy or Intolerance?
- Food Allergy Signs
- Food Allergy?
- Food Equipment only
- Food Equipment only
- Food Preparation Area
- Food Preparation Area
- Food Preparation Area
- Food production
- Food Production area
- Food Production Signs
- Food production signs
- Food Safety Sticker
- Food Safety Temperatures
- Food Storage Warning
- Food Wash Only
- Four Steps to Food Safety
- Freezer Temperature
- Fridge number
G
- Gloves Must be Worn
- Gluten Free
H
- Hair Protection
- Halal
- Hand Protection
- Hand Sanitizer safety
- Handwash Instructions
- Health and safety law - what you need to know (A3 poster)
- HIS 2002
- How to properly store Fruits & Vegetables
K
- Keep Hands Clear
- Keep raw meats and fish at bottom of fridge
- Keep Refuse bins
- Kitchen Measurements
- Kitchen Protective area
M
- Mains Water Tap
- Mask Required
- Meat Smoking Guide
- Microwave Oven Safety
- Mincing / Mixing Machine
N
- no Defrost Food
- No Smoking
- Not Drinking Water
- Now Wash your hands
- Nut Free
O
- Oven Safety
- Oven Safety
P
- Payment Icons
- Personal Belongings must be kept in Lockers
- Place all Kitchen Rubbish in bin
- Please Remove Jewellery
- Please Use Dishwasher
- Please Wash Hands
- Pot Wash Only
- Potato Chipping Machine
- Prevent Cross Contamination
- Product date/ time label
- Protective Clothing
- Protective Clothing is must
- Protective Garments
R
- Raw Fish Fridge
- Raw Fish Only
- Raw Food Only
- Raw Meat Area Only
- Raw Meat Area Only
- Raw Meat Fridge
- Raw Meat Only
- Raw Meat Only
- Ready to eat foods Only
- recycling icons
S
- Safe Knife Use
- Safe Machine
- Salad & Fruit Area Only
- Salad & vegetables only
- Salad Fridge
- Salad Only
- seton uk
- Sink for Hand Wash only
- Slicing Machine
- Sorry Cash only
- Steam Oven
- Stop Wash Hands
- Storage Temperature Measurement
T
- Table Service Only
U
- Use the right Onion
- Utensils For Cooked Meat Only
- Utensils for Raw Meat Only
V
- Vegan
- Vegetable Area Only
- Vegetable Fridge
- Vegetables Only
- VEGETARIAN
W
- Wash hand after visiting the toilet
- Wash hands
- Wash Hands After handling Raw Meat
- Wash Hands after Waste
- Wash Hands before Commencing Work
- Wash Hands before Handling Food
- Wash Hands Only
- Wash Hands Regularly
- Wash Only Food Equipment
- Wash Your Hands
- Wash your Hands Before Handling Food
- Waste Disposal Machine
- waste icon set
- waste icons round shape
- We Accept all major forms of payment
- We accept all major forms of payment
- We accept card payments here
- We're Cashless
- Wear Gloves
- Wear Head Protection
- Wear Rubber Gloves
Y
- Your First aid Kit
Guides and Resources
Practical food-safety guides, topic pages and resources.44links
- A supplier substitution can change your allergen information
- Allergen handover: check an order from question to service
- Build a cleaning schedule your team can follow
- Chilled food: checks that make your fridge log useful
- COSHH for cleaning products: assess the task, not just the bottle
- Delivery checks and traceability: know what came in and where it went
- Food Safety by Business Type
- Food Safety for Bakeries
- Food Safety for Cafes
- Food Safety for Cake Makers
- Food Safety for Carehomes
- Food Safety for Catering Companies
- Food Safety for Colleges
- Food Safety for Dessert Shops
- Food Safety for Fastfood/Takeaway
- Food Safety for Fish & Chip Shops
- Food Safety for Food Trailers
- Food Safety for Home-Based Food Businesses
- Food Safety for Hospitals
- Food Safety for Hotels
- Food Safety for Manufactures
- Food Safety for Market Stalls
- Food Safety for Meal Prep Business
- Food Safety for Nightclubs
- Food Safety for Nursing Homes
- Food Safety for Pubs
- Food Safety for Restaurants
- Food Safety for Retail Shops
- Food Safety for Schools
- Food Safety for Universities
- Food Safety for Warehouses
- Food safety records: a quick review for the person in charge
- Guides
- HACCP for a small food business: start with what you actually do
- Kitchen opening checks: start the shift with confidence
- Knife safety: build safer habits into preparation and washing up
- National Food Safety Platform Service Status
- PPDS labelling: check the label before food reaches display
- Prevent cross-contamination in a busy kitchen
- Prevent kitchen slips: fix the cause as well as the spill
- Resources
- The 14 food allergens: turn knowledge into a safe answer
- The four Cs of food hygiene: build a safer daily routine
- Wet work and cleaning: protect your team's skin
Articles and News
Food-safety articles, updates and news from NFS.5links
Tools and Calculators
Interactive tools, calculators and simulators.1link
FAQs and Support
Frequently asked questions and customer support guidance.1link
Video Library
Published videos, demonstrations and learning content.165links
A
- Analyse significance, then choose the control point
- Apply Plan, Do, Check, Act to a change
- Approve change with a documented evidence gate
- Approve the new ingredient before production
- Ask three different assurance questions
- Ask whether the process can work
- Assess an allergen-cleaning changeover
- Assess the task with the people who do it
- Audit one change of task
- Audit one dish across every sales route
B
- Build a risk-led opening check
- Build a task-specific control record
- Build the process description that the plan relies on
C
- Challenge a draft HACCP plan from end to end
- Challenge a shortcut during hot service
- Check cooking at the point that matters
- Check the full exposure-control chain
- Check what changed since you last looked
- Choose controls that survive a busy shift
- Choose safe access before reaching a high shelf
- Close the loop on a recurring problem
- Complete the cleaning cycle
- Connect a food-poisoning hazard to its control
- Connect recurring observations to preventive action
- Control food through hot service
- Control the source of a slip or trip
- Coordinate fire precautions during a change
D
- Decide whether a delivery can be accepted
- Define the scope and verify the flow
- Defrost food as part of the preparation plan
- Design decisions that favour safe food
- Design premises and equipment around the food flow
E
- Escalate an uncertain answer or suspected severe reaction
- Evaluate cross-contact controls before making a claim
F
- Find the instructions that apply to your job
- Find the safe method before the next task
- Follow the cleaning method all the way through
- Follow the hazard through the process
- Follow the order through the kitchen
- Follow the seven principles through a simple process
H
- Handle an allergy request as a controlled order
I
- Identify how exposure happens
- Investigate how the conditions allowed the event
- Investigate the route behind a recurring hygiene defect
K
- Keep controls working throughout the task
- Keep records useful to the next person
- Keep the cold chain and labels intact
- Keep the message accurate at order and delivery
- Know the alarm, exit and reporting route
L
- Look at the task, the people and the conditions
M
- Make a failed result visible
- Manage a failed control without losing the batch
- Manage chilled food without guessing its history
- Map where the information or control can fail
- Module 1: Food safety responsibilities
- Module 1: Food safety responsibilities
- Module 1: Introduction to allergen safety
- Module 1: Introduction to food safety
- Module 1: Introduction to food safety
- Module 1: Introduction to HACCP
- Module 1: Introduction to supervisory HACCP
- Module 1: Introduction to workplace safety
- Module 1: Responsibilities and safety culture
- Module 2: Allergen law and responsibilities
- Module 2: Food hazards and contamination
- Module 2: Food hazards and foodborne illness
- Module 2: Food safety hazards and contamination
- Module 2: Food safety hazards and controls
- Module 2: Food safety hazards and food poisoning
- Module 2: Responsibilities and prerequisite programmes
- Module 2: Roles and responsibilities
- Module 2: The fourteen regulated allergens
- Module 3: Allergen information and labelling
- Module 3: Cross-contamination prevention
- Module 3: Hazards, risk assessment and controls
- Module 3: Natasha's Law and PPDS labelling
- Module 3: Personal hygiene
- Module 3: Preventing cross-contamination
- Module 3: Risk assessment and control
- Module 3: Temperature control
- Module 3: The seven HACCP principles
- Module 4: Common workplace hazards
- Module 4: Critical control points in practice
- Module 4: Ingredient and supplier control
- Module 4: Personal hygiene
- Module 4: Personal hygiene and fitness to work
- Module 4: Personal hygiene and staff training
- Module 4: Preliminary steps and process flow
- Module 4: Safe allergen communication
- Module 4: Safe food handling and storage
- Module 5: Allergen matrices, recipes and menus
- Module 5: Cleaning, waste and pest awareness
- Module 5: Cross-contamination and safe separation
- Module 5: Deliveries, storage and stock control
- Module 5: Developing the HACCP principles
- Module 5: Food deliveries, storage and stock control
- Module 5: Manual handling and workstation safety
- Module 5: Monitoring and corrective action
- Module 5: Preventing allergen cross-contact
- Module 6: Allergen risk assessment and cross-contact
- Module 6: Basic allergen awareness
- Module 6: Fire safety and emergency procedures — Under maintenance
- Module 6: Food allergens and customer information — Under maintenance
- Module 6: Operational controls and CCPs
- Module 6: PPDS labels and product checks
- Module 6: Records and due diligence
- Module 6: Temperature control
- Module 6: Temperature control
- Module 7: Allergen emergencies and incident reporting — Under maintenance
- Module 7: Cleaning, waste and pest control
- Module 7: Cleaning, waste and pest control
- Module 7: COSHH, PPE and equipment safety
- Module 7: HACCP and food safety management
- Module 7: HACCP in different food businesses
- Module 7: Monitoring and managing corrective action
- Module 7: Staff training and allergen communication
- Module 8: Allergen systems and course recap
- Module 8: Allergens and HACCP basics
- Module 8: Allergens, HACCP and exam preparation
- Module 8: Cleaning, pests, waste and premises
- Module 8: Documentation, records and document control
- Module 8: Incident reporting and assessment preparation
- Module 8: Inspections, scenarios and revision
- Module 8: Monitoring, records and corrective action
- Module 9: Allergen emergencies and incident management — Under maintenance
- Module 9: Deliveries, traceability, dates and transport
- Module 9: Implementation, validation and verification
- Module 9: Inspections, recap and assessment preparation
- Module 10: Management responsibilities
- Module 10: Verification, audits and assessment preparation
- Module 10: Workplace scenarios and supervisory revision
O
- Observe, coach and verify the task
P
- Pass on an accurate food-safety message
- Plan a move before lifting
- Plan the change from raw to ready-to-eat
- Prepare yourself for a safe shift
- Prevent fire and recognise the evacuation route
- Protect food that will not be cooked again
R
- Read the ingredient, not the dish name
- Read the warning symbol and the written statement together
- Recognise a defect and stop unsafe use
- Recognise early signs of a control problem
- Recognise prepacked for direct sale
- Recognise the line between control and loss of control
- Record the result you actually found
- Reheat for safety before holding or serving
- Respond to an allergen incident in the right order
- Respond without becoming exposed yourself
- Review a change before it becomes routine
S
- Separate prerequisites from critical controls
- Specify evidence, method and responsibility
- Spot the hazard before touching the food
- Supervise the hazards behind temperature records
- Supervise unfamiliar and non-routine work
T
- Test the product withdrawal decision chain
- Trace a container back to its safe process
- Translate legal duties into accountable operating controls
U
- Understand why unsafe food can look normal
- Use independent evidence to test the system
- Use microbiology to challenge a preservation proposal
- Use protective equipment for the assessed task
- Use the fourteen allergen groups accurately
V
- Video Library
- Video Viewing
W
- Write an action that protects product and restores control
Council Locations
Browse every published local authority and regional food-safety location in one directory.365links
Showing council locations in manageable pages.
A
- Aberdeen City
- Aberdeenshire
- Adur
- Amber Valley
- Anglesey
- Angus
- Antrim and Newtownabbey
- Ards and North Down
- Argyll and Bute
- Armagh City, Banbridge and Craigavon
- Arun
- Ashfield
- Ashford
B
- Babergh
- Barking and Dagenham
- Barnet
- Barnsley
- Basildon
- Basingstoke and Deane
- Bassetlaw
- Bath and North East Somerset
- Bedford
- Belfast City
- Bexley
- Birmingham
- Blaby
- Blackburn
- Blackpool
- Blaenau Gwent
- Bolsover
- Bolton
- Boston
- Bournemouth, Christchurch and Poole
- Bracknell Forest
- Bradford
- Braintree
- Breckland
- Brent
- Brentwood
- Bridgend
- Brighton and Hove
- Bristol
- Broadland
- Bromley
- Bromsgrove
- Broxbourne
- Broxtowe
- Buckinghamshire
- Burnley
- Bury
C
- Caerphilly
- Calderdale
- Cambridge City
- Camden
- Cannock Chase
- Canterbury City
- Cardiff
- Carmarthenshire
- Castle Point
- Causeway Coast and Glens
- Central Bedfordshire
- Ceredigion
- Charnwood
- Chelmsford
- Cheltenham
- Cherwell
- Cheshire East
- Cheshire West and Chester
- Chesterfield
- Chichester
- Chorley
- City of London Corporation
- Clackmannanshire
- Colchester
- Comhairle nan Eilean Siar (Western Isles)
- Conwy
- Cornwall
- Cotswold
- Coventry
- Crawley
- Croydon
- Cumberland
D
- Dacorum
- Darlington
- Dartford
- Denbighshire
- Derby City
- Derbyshire Dales
- Derry City and Strabane
- Doncaster
- Dorset
- Dover
- Dudley
- Dumfries and Galloway
- Dundee City
- Durham
E
- Ealing
- East Ayrshire
- East Cambridgeshire
- East Devon
- East Dunbartonshire
- East Hampshire
- East Hertfordshire
- East Lindsey
- East Lothian
- East Renfrewshire
- East Riding of Yorkshire
- East Staffordshire
- East Suffolk
- Eastbourne
- Eastleigh
- Edinburgh (City of)
- Elmbridge
- Enfield
- Epping Forest
- Epsom and Ewell
- Erewash
- Exeter City
F
- Falkirk
- Fareham
- Fenland
- Fermanagh and Omagh
- Fife
- Flintshire
- Folkestone and Hythe
- Forest of Dean
- Fylde
G
- Gateshead
- Gedling
- Glasgow City
- Gloucester City
- Gosport
- Gravesham
- Great Yarmouth
- Greenwich
- Guildford
- Gwynedd
H
- Hackney
- Halton
- Hammersmith and Fulham
- Harborough
- Haringey
- Harlow
- Harrow
- Hart
- Hartlepool
- Hastings
- Havant
- Havering
- Herefordshire
- Hertsmere
- High Peak
- Highland
- Hillingdon
- Hinckley and Bosworth
- Horsham
- Hounslow
- Hull and Goole Port
- Hull City
- Huntingdonshire
- Hyndburn
I
- Inverclyde
- Ipswich
- Isle of Wight
- Isles of Scilly
- Islington
K
- Kensington and Chelsea
- King's Lynn and West Norfolk
- Kingston-Upon-Thames
- Kirklees
- Knowsley
L
- Lambeth
- Lancaster City
- Leeds
- Leicester City
- Lewes
- Lewisham
- Lichfield
- Lincoln City
- Lisburn and Castlereagh City
- Liverpool
- Local Council
- Local Councils in the UK
- Luton
M
- Maidstone
- Maldon
- Malvern Hills
- Manchester
- Mansfield
- Medway
- Melton
- Merthyr Tydfil
- Merton
- Mid and East Antrim
- Mid Devon
- Mid Suffolk
- Mid Sussex
- Mid Ulster
- Middlesbrough
- Midlothian
- Milton Keynes
- Mole Valley
- Monmouthshire
- Moray
N
- Neath Port Talbot
- New Forest
- Newark and Sherwood
- Newcastle Upon Tyne
- Newcastle-Under-Lyme
- Newham
- Newport
- Newry, Mourne and Down
- North Ayrshire
- North Devon
- North East Derbyshire
- North East Lincolnshire
- North Hertfordshire
- North Kesteven
- North Lanarkshire
- North Lincolnshire
- North Norfolk
- North Northamptonshire
- North Somerset
- North Tyneside
- North Warwickshire
- North West Leicestershire
- North Yorkshire
- Northumberland
- Norwich City
- Nottingham City
- Nuneaton and Bedworth
O
- Oadby and Wigston
- Oldham
- Orkney Islands
- Oxford City
P
- Pembrokeshire
- Pendle
- Perth and Kinross
- Peterborough City
- Plymouth City
- Portsmouth
- Powys
- Preston
R
- Reading
- Redbridge
- Redcar and Cleveland
- Redditch
- Reigate and Banstead
- Renfrewshire
- Rhondda Cynon Taf
- Ribble Valley
- Richmond-Upon-Thames
- River Tees
- Rochdale
- Rochford
- Rossendale
- Rother
- Rotherham
- Rugby
- Runnymede
- Rushcliffe
- Rushmoor
- Rutland
S
- Salford
- Sandwell
- Scottish Borders
- Sefton
- Sevenoaks
- Sheffield
- Shetland Islands
- Shropshire
- Slough
- Solihull
- Somerset
- South Ayrshire
- South Cambridgeshire
- South Derbyshire
- South Gloucestershire
- South Hams
- South Holland
- South Kesteven
- South Lanarkshire
- South Norfolk
- South Oxfordshire
- South Ribble
- South Staffordshire
- South Tyneside
- Southampton
- Southend-On-Sea
- Southwark
- Spelthorne
- St Albans City
- St Helens
- Stafford
- Staffordshire Moorlands
- Stevenage
- Stirling
- Stockport
- Stockton On Tees
- Stoke-On-Trent
- Stratford-on-Avon
- Stroud
- Sunderland
- Surrey Heath
- Sutton
- Swale
- Swansea
- Swindon
T
- Tameside
- Tamworth
- Tandridge
- Teignbridge
- Telford and Wrekin Council
- Tendring
- Test Valley
- Tewkesbury
- Thanet
- Three Rivers
- Thurrock
- Tonbridge and Malling
- Torbay
- Torfaen
- Torridge
- Tower Hamlets
- Trafford
- Tunbridge Wells
U
- Uttlesford
V
- Vale of Glamorgan
- Vale of White Horse
W
- Wakefield
- Walsall
- Waltham Forest
- Wandsworth
- Warrington
- Warwick
- Watford
- Waverley
- Wealden
- Welwyn Hatfield
- West Berkshire
- West Devon
- West Dunbartonshire
- West Lancashire
- West Lindsey
- West Lothian
- West Northamptonshire
- West Oxfordshire
- West Suffolk
- Westminster
- Westmorland and Furness
- Wigan
- Wiltshire
- Winchester City
- Windsor and Maidenhead
- Wirral
- Woking
- Wokingham
- Wolverhampton
- Worcester City
- Worthing
- Wrexham
- Wychavon
- Wyre
- Wyre Forest
Y
- York
Downloads and Templates
Downloadable templates, checklists and compliance documents.1link
Contact and Help
Contact the NFS team and find service assistance.1link
Legal and Policies
Privacy, terms, refunds and other legal information.12links
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