Running a commercial kitchen in the UK? Whether you’re opening a new restaurant in London or managing a catering facility in Suffolk, understanding the latest regulations is crucial to avoid penalties, delays, or shutdowns.
From food hygiene and fire safety to gas installation and kitchen layout — UK commercial kitchen laws are strict, and compliance isn’t optional. But don’t worry — we’ve broken it all down for you.
In this guide, we’ll walk you through everything you need to know to keep your commercial kitchen fully compliant in 2025. Whether you’re designing a new layout, planning maintenance, or preparing for an inspection, this post is your step-by-step compliance companion.
Let’s dive in.
Why Commercial Kitchen Regulations Matter
Whether you run a bustling restaurant in London or a boutique café in Suffolk, understanding and following commercial kitchen regulations isn’t just a legal requirement — it’s critical to the safety, efficiency, and reputation of your business.
Protecting Health & Safety
At the core of every regulation is the goal of protecting public health. Poor food hygiene or improper equipment maintenance can lead to foodborne illnesses, cross-contamination, and even fire hazards. Staying compliant means you’re keeping your customers and staff safe every day.
Legal Compliance & Avoiding Fines
UK regulations like the Food Safety and Hygiene (England) Regulations 2013 and Health and Safety at Work Act 1974 are strictly enforced. Non-compliance can result in:
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Hefty fines
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Business closure orders
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Damage to your food hygiene rating
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Legal prosecution
Keeping your kitchen up to code avoids these costly risks.
Enhancing Business Reputation
Let’s be real — customers do care about hygiene. Word travels fast in the age of online reviews, and an incident linked to poor food safety can tank your reputation overnight. A compliant kitchen supports better inspection scores and earns trust from both customers and regulators.
Ensuring Smooth Operations
Regulations also promote efficiency. A well-laid-out kitchen with pre-planned maintenance schedules reduces downtime, keeps your staff productive, and helps extend the life of your catering equipment.
Key UK Regulations to Know in 2025
When it comes to running a safe, compliant commercial kitchen in the UK, there are several critical laws and standards you need to know. These regulations are designed to protect your customers, your staff, and your business — and staying on top of them is essential.
Here are the most important regulations that apply to commercial kitchens in 2025:
1. Food Safety and Hygiene (England) Regulations 2013
These are the core food hygiene laws that dictate how food must be stored, handled, cooked, and served in commercial settings. They’re enforced by local Environmental Health Officers (EHOs), and compliance is assessed during inspections.
Key requirements:
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Proper food temperature control
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Separation of raw and cooked foods
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Personal hygiene protocols for kitchen staff
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Cleaning schedules and documentation
2. Health and Safety at Work etc. Act 1974
This act covers the general health and safety responsibilities of employers. In a commercial kitchen, this includes:
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Providing safe working conditions
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Training staff in equipment use
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Preventing slip, trip, and fire hazards
3. Gas Safety (Installation and Use) Regulations 1998
All gas appliances must be installed and maintained by Gas Safe registered engineers. Failure to comply can lead to serious safety risks — and is illegal.
Your responsibilities include:
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Annual inspections of gas equipment
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Keeping service records
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Installing gas shut-off valves
4. The Regulatory Reform (Fire Safety) Order 2005
Every commercial kitchen must have a fire safety risk assessment in place. This includes:
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Fire extinguishers and blankets
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Fire suppression systems (where applicable)
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Clearly marked exits
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Trained staff
5. The Waste Regulations 2011
Proper waste disposal (especially fats, oils, and greases) is mandatory to prevent blockages and environmental damage. You must:
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Use a registered waste carrier
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Store waste safely
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Keep disposal records
6. Safer Food, Better Business (SFBB)
Though not legislation, this is an official Food Standards Agency toolkit that helps small businesses manage food safety. It’s especially helpful for cafés, caterers, and smaller restaurants.
Commercial Kitchen Design Requirements
Designing a commercial kitchen is about more than just functionality — it’s about meeting strict UK regulations, promoting safety, and ensuring smooth workflows for your team. A well-designed kitchen helps prevent accidents, improves hygiene, and supports compliance with both food safety and health and safety standards.
Here’s what to consider when planning your layout:
1. Workflow Efficiency
Your kitchen should be laid out to support a logical flow from delivery → storage → prep → cooking → plating → cleaning. This not only improves efficiency but also helps prevent cross-contamination by keeping raw and cooked food areas separate.
Common layouts include:
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Assembly line (great for high-volume service)
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Island (for centralised cooking and flow)
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Zoned (dedicated areas for specific tasks)
2. Separation of Areas
Food hygiene laws require clear separation between areas such as:
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Raw meat preparation
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Vegetable and salad prep
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Dishwashing
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Dry storage and refrigeration
Surfaces should be smooth, sealed, and easy to sanitise.
3. Ventilation and Airflow
Your design must include an effective ventilation system to remove heat, steam, and cooking fumes. This supports both health and fire safety regulations.
Make sure:
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Extraction systems are cleaned regularly
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Airflow doesn’t cause cross-contamination
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Filters are accessible for maintenance
4. Sink & Handwashing Stations
You must install:
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Separate sinks for handwashing, dishwashing, and food prep
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Handwashing stations equipped with hot water, soap, and drying facilities
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Sinks that meet the size/depth requirements for your scale of operations
5. Lighting & Electrical Safety
Lighting should be bright, shatterproof, and well-distributed across all prep and cooking zones. Power sockets and cables should:
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Be splash-proof
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Located away from water sources
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Be maintained with regular PAT testing
6. Storage Compliance
You need clearly designated and hygienic storage for:
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Cleaning chemicals (away from food areas)
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Waste bins with lids
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Cold and frozen goods (with temperature logging)
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Dry goods (in sealed containers, off the floor)
Equipment & Installation Compliance
Choosing the right commercial kitchen equipment is only half the job — proper installation, certification, and maintenance are just as important. Not only does it affect performance and lifespan, but it’s also a legal requirement under UK regulations.
Here’s what every kitchen owner or manager needs to know:
1. Certified Equipment Only
All major kitchen appliances must be:
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CE-marked or UKCA certified
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Suitable for commercial use (not domestic)
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In line with food safety and energy regulations
Avoid second-hand or DIY imports without proper certification.
2. Installation by Qualified Professionals
By law, all gas equipment must be installed by a Gas Safe registered engineer, and electrical equipment should be installed by a qualified electrician.
Make sure:
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Certificates are provided after installation
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Shutdown valves are fitted and accessible
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Pressure, gas flow, and safety checks are documented
3. Ongoing Maintenance and Service Records
Most equipment warranties are only valid if regular servicing is carried out. From dishwashers to combi ovens, everything must be:
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Cleaned daily by staff
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Inspected regularly by professionals
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Documented in a service log
This is especially important for insurance and inspections.
4. Emergency Shutoffs & Compliance Checks
Install emergency shut-off valves (gas and electric) in easily accessible areas. Your team should be trained on how to use them.
Keep:
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Manuals and certificates in a compliance folder
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Contact details for engineers visible in the kitchen
Pre-Planned Maintenance & Inspection Guidelines
A commercial kitchen that runs without interruptions is one that’s properly maintained. Pre-planned maintenance (PPM) isn’t just smart — it’s often required by insurers and helps you pass inspections without surprises.
Here’s how to structure your maintenance plan for maximum impact:
1. What Is Pre-Planned Maintenance (PPM)?
Pre-planned maintenance refers to scheduled, routine inspections and servicing of kitchen equipment, ventilation systems, and safety gear — done before something breaks.
It’s a proactive approach that:
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Prevents emergency breakdowns
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Increases equipment lifespan
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Reduces long-term repair costs
2. What Should Be Included in a PPM Plan?
Your plan should cover everything that’s safety-critical or business-critical, such as:
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Ventilation and extraction systems
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Gas appliances (annual checks by Gas Safe engineers)
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Electrical systems (PAT testing)
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Refrigeration units
Each asset should include:
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Service frequency (e.g., quarterly, annually)
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Responsible engineer or supplier
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Service record log
3. Daily & Weekly Staff Checks
Daily checks form the front line of maintenance. Your kitchen team should log:
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Equipment cleanliness
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Fridge and freezer temps
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Gas and water leaks
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Obstructions or hazards
A simple laminated checklist or whiteboard can make this habit stick.
4. Stay Inspection-Ready
Environmental Health Officers (EHOs) and insurance inspectors will want to see:
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Your PPM schedule
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Evidence of recent services
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Any repairs and actions taken
Keep a maintenance folder (physical or digital) easily accessible in your kitchen office.
Local Authority Inspections – What to Expect
Local authority inspections — often carried out by Environmental Health Officers (EHOs) — are not just a box-ticking exercise. They’re an in-depth review of how safely and legally your kitchen operates. Understanding what to expect helps you prepare with confidence.
1. Who Carries Out Inspections?
Local councils send trained EHOs to inspect food businesses under the Food Safety and Hygiene (England) Regulations 2013.
They can arrive:
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Unannounced (especially for high-risk or new businesses)
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Scheduled, if it’s a follow-up or part of routine assessments
2. What Do Inspectors Look For?
EHOs assess:
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Food hygiene practices (e.g. temperature control, cross-contamination)
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Cleanliness and layout of the premises
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Condition of equipment
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Pest control
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Staff hygiene and training
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Record-keeping for maintenance and temperature logs
They may also review your:
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Pre-planned maintenance records
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Gas and fire safety certificates
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Waste disposal contracts
3. What Happens After the Inspection?
You’ll receive a report and a hygiene rating (on a 0–5 scale). If there are issues:
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You may be given a timeline to fix them
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Serious breaches can lead to fines, closures, or prosecution
4. Top Tips for a Smooth Inspection
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Train your staff to cooperate politely
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Keep all documentation ready (in print or digital)
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Make sure temp logs and service records are up to date
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Conduct a mock inspection every 3–6 months
How Marigold Engineers Can Help
Running a compliant, efficient commercial kitchen doesn’t have to be complicated — especially when you have the right team behind you.
At Marigold Engineers, we specialise in catering equipment sales, commercial kitchen design, professional installation, and pre-planned maintenance for foodservice operations across the UK.
We supply and support equipment from the industry’s most trusted brands, including Rational, Winterhalter, Falcon, Parry, Unox, Lincat, Convotherm, and Hobart — ensuring performance, compliance, and long-term reliability.
If you’re opening a new kitchen or upgrading an existing one, let’s make sure it’s done right the first time — compliant, efficient, and built to last.
Call us today on 0800 043 8636
or visit our homepage to explore how we can support your next project.