From day-one registration to your FSA approval number — we guide UK sausage producers, butchers, and meat manufacturers through every legal hurdle, test, and inspection.
These are two separate legal requirements. Getting them confused costs months. We make sure you know exactly which path you're on — and guide you every step of the way.
Required by every food business before it opens. Free, mandatory, handled by your local council. You can register while your premises is still being set up — don't wait.
Bottom line: No licence is issued. You trade legally once registered (after 28 days) if you're compliant. Our team ensures you're ready before the inspector arrives.
Required if you manufacture meat products and supply other businesses — wholesale, retail chains, restaurants. This is a separate, rigorous process run by the Food Standards Agency.
Bottom line: You cannot wholesale meat products without FSA approval. We manage the entire application, site assessment, and FSA liaison on your behalf.
Before any inspection takes place, you must have a robust, documented food safety management system. Environmental Health and the FSA will scrutinise every document. We build it for you.
Frequency, methods, chemicals, and responsibility matrix for all production areas.
Full product-level allergen mapping, cross-contamination controls, and labelling compliance.
Batch records, raw material inwards, and finished goods traceability from farm to fork.
Step-by-step product withdrawal and recall protocol meeting FSA and EHO requirements.
Documented contractor agreement, visit logs, and corrective action records.
pH meter, thermometers, and data loggers — calibrated, certified, and documented.
Level 2 minimum required for all food handlers. We provide City & Guilds certified training and keep digital records in the SafetyFirst Hub.
Inspectors won't take your word for it. You need lab evidence. We coordinate every test, interpret results, and make sure your data file is inspection-proof.
At least 2–3 rounds required before trading. Lab turnaround: 5–7 days per round.
Raw / Uncooked Products
Ready-to-Eat Products
UK limit: Listeria must not exceed 100 cfu/g during shelf life
Salami, Chorizo & Cured
You must scientifically validate every "use by" date on your products. Failure to do so invalidates your labelling and risks prosecution. Two routes exist — we advise on the right one for your products.
No false promises. Here's an honest breakdown of every stage — so you can plan cash flow, premises, and launch with confidence.
Submit your food business registration. You can do this while the premises is still being set up — don't wait for the fit-out to finish.
Full kitchen / production area fit-out, equipment installation, temperature monitoring setup, pest control contract in place.
Full HACCP plan, allergen matrix, cleaning schedule, traceability, pest control, recall procedure, staff training records, calibration logs.
2–3 rounds of swabs across all food contact surfaces, drains, and equipment. 5–7 days lab turnaround per round.
Batch micro testing for Salmonella, E. coli, TVC, Enterobacteriaceae — and Listeria for RTE products.
Basic study for fresh sausages (3–4 wks) or challenge testing for fermented/RTE products (4–8 wks).
Full FSA site assessment, documentation review, and approval number issuance. We handle all FSA liaison and site preparation.
Direct to consumer only. No wholesale. Well-organised producer with documentation and testing running in parallel.
Supplying restaurants, retailers, or food service. FSA approval required. Budget accordingly and don't rush.
Salami, chorizo, nduja, bresaola. pH and water activity validation, extended shelf-life studies, and full challenge testing add significant time.
Every box you need to tick before your first batch ships. SafetyFirst manages and documents each item for you.
We're not a generic compliance company. SafetyFirst has deep experience in meat production regulations — from fresh sausage startups to large-scale charcuterie manufacturers.
We manage every stage — registration, HACCP, lab coordination, FSA application, and council inspection preparation.
All your HACCP plans, test results, training records, and approval certificates stored securely in the SafetyFirst Hub — inspection-ready at any moment.
Our food safety officers visit your production facility, conduct mock inspections, and stand by you when the EHO or FSA auditor arrives.
