Do You Need a Food Hygiene Certificate to Sell Coffee?

Coffee isn’t too far short of being many people’s entire personality (this writer included). As well as being an early morning lifeline for a large percentage of the population, the landscape of coffee is becoming increasingly varied. There are now so many varieties of drink and roast that cities can sustain hundreds of coffee shops, with no two cups of coffee tasting the same.

It’s no surprise then that so many people are interested in opening their own coffee shops or stands. Yet like any food or drink establishment, coffee shops and stands are both subject to certain food safety regulations. Here’s what you need to know about serving the brown nectar safely, and whether you really need a food hygiene certificate to sell coffee.

Food safety and coffee shops

Food safety in the UK is governed primarily by the Food Safety Act 1990, while hygiene regulations are overseen by the Food Standards Agency (FSA). In essence, the Food Safety Act mandates certain food safety standards, while the FSA enforces these standards in food production, and provides advice to other businesses on how to comply with the law.

These laws apply to all food and drink businesses, whether you’re running a Michelin-starred restaurant, a takeaway, or a street food stall. While the FSA actively enforces food safety standards in food and drink production, food hygiene inspections are administered by local authorities such as local councils, with the ratings available on the local authority and FSA websites.

The general legal requirements for food and drink businesses are that food must be:

• Safe to eat;

• Of a quality customers would reasonably expect; and

• Presented honestly and not misleadingly.
  

For coffee shops, the exact food and drink you’re serving can vary. While it will naturally cover the coffee, there are many different varieties of drink and even beans that may touch on different aspects of food safety. There’s also the many other items typically served by coffee shops and stalls, from cakes and pastries to sandwiches and full-fledged meals. 

The Food Safety Act places the responsibility on the business to take all reasonably practicable measures to keep food and drink safe. This mirrors other aspects of health and safety, where the onus is on following guidelines on how to keep people safe, rather than requiring you to take certain actions by law.

This can manifest itself in several ways. One aspect for instance might be storage, such as ensuring milk is kept at the right temperature throughout the day. Another is cleaning, including both the cups and utensils people use as well as your equipment. Other aspects might be avoiding cross contamination, and providing the training employees need to meet all of these criteria.

Part of this comes down to how a coffee shop or stand is outfitted. When we design and install kitchens for coffee shops, two key considerations are the business’ workflows and the choice of kitchen equipment. Things like compact undercounter fridges, easy-to-clean stainless steel counters, and quick-cycle commercial dishwashers can all make a difference in keeping hygiene standards consistent during busy periods.

Do I need a food hygiene certificate to sell coffee?

This is one of the most common questions we hear from prospective new coffee business owners. Strictly speaking, there is no legal requirement for you to hold a food hygiene certificate to sell coffee alone. However, you are legally required to ensure that anyone handling food or drink in your business is properly trained in hygiene practices.

The easiest way to demonstrate this training (and satisfy council inspectors) is by obtaining food hygiene certificates. Even for a small coffee stand, a Level 1 Food Hygiene Certificate will give staff a solid grounding in safe practices. Most coffee shops will benefit from baristas holding at least a Level 2 Certificate, as this not only covers working directly with food, but also areas such as equipment cleaning and waste disposal.

The level of training required will depend on the type of coffee business:

• Coffee stands or mobile carts that sell only coffee (with no food preparation) are generally considered low risk. Here, basic hygiene training is sufficient. However, the preparation of any milk-based drinks means you will be dealing with allergens, and are highly advised to give staff specific Allergen Safety training.

• Coffee shops serving food, milk-based drinks, syrups, or refrigerated add-ons like whipped cream have higher risks. Proper cleaning, allergen control, and milk storage will all justify a Level 2 Food Safety certificate alongside Allergen Safety training.

One of the biggest hygiene challenges in coffee is undoubtedly allergen control. Milk and other dairy products can cause serious allergic reactions for some people that may be deadly. As such, it’s highly recommended to provide staff with separate allergen training on top of general food safety training.

Any coffee business needs to take great care to avoid cross-contamination, even where plant-based milks may be chosen as a preference rather than because of allergens. Failing to do this can undermine the seriousness of separation, and allow mistakes to creep in. 

Using separate labelled milk jugs, purging steam wands, and labelling equipment are all essential practices, while rapid-cycle commercial dishwashers will also help to ensure equipment and crockery is fully cleaned.

Do I need a food hygiene certificate to sell cakes?

Many coffee shops go beyond drinks, offering cakes, muffins, pastries, and sandwiches. Again, the law doesn’t mandate a certificate, but it does require that food is handled safely. Selling cakes will introduce additional hygiene considerations compared to coffee alone, though these aren’t usually a significant added burden compared to just selling coffee.

The main issue again is around allergens. On top of the allergens in espresso drinks and other kinds of coffee, cakes will often contain eggs, dairy, gluten, or nuts. Businesses need to clearly label allergens, and avoid any cross-contamination between products. Natasha’s Law requires full ingredient labelling on pre-packed food for direct sale (PPDS), and staff should be made aware of allergens in any unpacked displayed items.

Naturally, any cream-filled or custard-based cakes will also need to be refrigerated. This will typically mean display chillers at the counter, and upright fridges in back-of-house. Any cakes baked on-site will also require kitchen staff to hold at least a Level 2 Food Hygiene Certificate, with supervisors potentially needing a Level 3. This will mandate separate work surfaces, mixing equipment, and utensils to prevent contamination.

You’ll also need to think about cleaning regimes. The more food you are handling, the more critical cleaning will become. This may mean investing in larger commercial dishwashers and glasswashers, ensuring constant throughput of utensils, plates, and serving equipment while also ensuring that it is properly sanitised.

Coffee shops serving cakes occupy a middle ground between a coffee-only business and a full-service restaurant. However, just because their operations may be smaller, the risks associated with allergens and foodborne illness aren’t less serious, or even that much less complex. Food safety certificates will reassure you and your customers, and equip staff with the knowledge to handle food safely.

Equipment and kitchen design for hygiene

Good hygiene and food safety relies on good training, but it’s also contingent on having the right tools, processes, and kitchen layout to make compliance easy. Outdated or difficult-to-clean equipment is one of the most common causes of hygiene lapses, while poor kitchen design can cause lapses in protocols and shortcuts being taken, putting food safety at risk.

When designing kitchens and back-of-house spaces for coffee shops, we often recommend:

• Stainless steel counters and shelving: Stainless steel is easy to clean, durable, and hygienic. While sometimes eschewed by cafes due to it looking a bit sterile, it’s the best way to both minimise cleaning time and ensure that food safety is prioritised, ultimately benefitting your business.
  

• Espresso machines with automated cleaning cycles: Your espresso machines are likely to be one of your biggest initial investments. While models with advanced automated cleaning cycles are liable to be more expensive, ensuring the equipment is properly cleaned and purged not only increases the consistency and quality of your drinks, but also improves food hygiene.
  

• Compact dishwashers and glasswashers: While larger cafes will benefit from larger dishwashers, compact under-counter or top-of-counter dishwashers and glass washers are ideal for small coffee shops where turnaround speed is a priority.
  

• Rational products: If you are producing your own hot food or baked goods, the iCombi Pro and iVario Pro offer precision cooking and self-cleaning with a range of automation features. They’re both ideal options for low mess, easy cleaning and consistent cooking, all helpful for improving hygiene and reducing downtime.
  

• Handwashing stations: Perhaps the most important part of ensuring your food is prepared and served safely is allowing employees to wash their hands regularly and thoroughly. Strategically placed handwashing stations will encourage staff to use them more frequently, providing better hygiene, particularly when collecting used cups and plates or handling cash.
  

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You may not technically need a food hygiene certificate to sell coffee, but you do if you want your business to be compliant, professional, and trusted. Food safety certificates are always strongly recommended for owners and employees alike, as they help to not only ensure safety standards are met, but that you fully understand how every aspect of the working environment can impact on safety, and ultimately on your business.

Ultimately, food hygiene is about protecting customers as much as ticking boxes. Evidencing good food safety through training and kitchen design will help you to build trust—ensuring that every cappuccino and slice of cake stands up to scrutiny by your customers and food safety inspectors alike.