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Food Safety Risk Assessment — Generated Instantly for £29
A food safety risk assessment identifies biological, chemical and physical hazards in food production, preparation and service. Under EC Regulation 852/2004 and the Food Safety Act 1990, UK food businesses must have written HACCP-based procedures. Anyrisks generates a complete, compliant food safety risk assessment in minutes — covering temperature control, cross-contamination, allergen management and all critical control points.
Used by restaurants, cafés, bakeries, caterers, food manufacturers and care home kitchens across the UK
🍽️ Preparing food for vulnerable groups (children, elderly, immunocompromised)? Mention it — we'll include enhanced controls for pathogen prevention, stricter temperature monitoring, and additional allergen safeguards required for high-risk populations.
Legal requirements for food safety risk assessment
Under Article 5 of EC Regulation 852/2004 (Food Hygiene Regulations), every food business operator in the UK must put in place, implement and maintain a permanent procedure based on HACCP principles. This means identifying food safety hazards, determining critical control points, establishing critical limits, and monitoring procedures — all documented in writing.
The Food Safety Act 1990 makes it an offence to sell food that is injurious to health, unfit for human consumption, or falsely described. Section 8 requires food businesses to comply with food safety regulations, and failure to have a written HACCP-based risk assessment is evidence of non-compliance. Environmental health officers routinely request these documents during inspections.
The Food Information Regulations 2014 (Natasha's Law from October 2021) require prepacked for direct sale (PPDS) food to carry full ingredient lists and allergen information on the label. If you prepare sandwiches, baked goods or other PPDS items, your food safety risk assessment must document how you prevent cross-contamination and ensure accurate labelling of the 14 major allergens.
The Food Safety and Hygiene (England) Regulations 2013 (and equivalent in Scotland, Wales, Northern Ireland) enforce EC 852/2004 in UK law. Failure to comply can result in improvement notices, prohibition orders, prosecution and closure. A written, HACCP-compliant food safety risk assessment is the primary defence in demonstrating due diligence.
How it works
1. Describe your food operation
Tell us what type of food business you run (restaurant, bakery, catering, care home kitchen, food manufacturing), what food you prepare, and any specific hazards such as allergens, raw meat handling, or high-risk populations. If you have unique processes (sous-vide, fermentation, curing), mention them and we will include appropriate controls.
2. We generate your assessment
Anyrisks produces a fully written, HACCP-aligned food safety risk assessment referencing EC Regulation 852/2004, the Food Safety Act 1990, and all relevant UK food hygiene regulations. Critical control points, monitoring procedures and corrective actions are documented in full.
3. Download and implement
Download as PDF and Word. Keep it on file for environmental health inspections, share it with staff during training, or submit it to insurers or local authority registration. £29, no subscription, money-back guarantee.
What it covers
Every food safety risk assessment is written in full — covering all biological, chemical and physical hazards relevant to your food operation.
Biological hazards — bacteria (Salmonella, E.coli, Listeria, Campylobacter)
Temperature control — cooking, hot holding, chilling, freezing
Cross-contamination prevention — raw/cooked separation, colour-coded equipment
Allergen management — 14 major allergens, Natasha's Law compliance
Personal hygiene — handwashing, protective clothing, illness reporting
Cleaning and sanitation schedules — frequency, methods, records
Pest control — proofing, monitoring, contractor visits
Food storage — date labelling, stock rotation (FIFO), separate storage
Supplier controls — approved suppliers, temperature checks on delivery
Traceability — batch codes, supplier records, withdrawal procedures
Staff training — food hygiene Level 2, allergen awareness, HACCP principles
Water supply safety — potable water, backflow prevention
Chemical hazards — cleaning products, pesticides, storage separation
Physical hazards — glass, metal, plastic, foreign body prevention
Works for
From café kitchens to food manufacturing lines, Anyrisks covers every type of food business.
What customers say
"We run three café sites and the environmental health officer asked for written HACCP procedures at each one. Anyrisks saved me days of work — the assessments are thorough, reference all the right regulations, and passed inspection first time."
Rachel T.
Café owner, Brighton
"I needed a food safety risk assessment for our care home kitchen that served vulnerable residents. Anyrisks included enhanced pathogen controls, stricter temperature monitoring and allergen procedures — exactly what our inspector wanted to see."
David M.
Care home manager, Leeds
"As a food truck operator, I needed something portable and credible for market organisers and the council. The Anyrisks assessment covered everything from handwashing facilities to temperature control in a mobile environment. Worth every penny."
Amy L.
Street food trader, Bristol
Anyrisks vs DIY templates
| Anyrisks | DIY / Templates | |
|---|---|---|
| Written in full — not a blank form | ✓ | ✗ |
| HACCP principles applied to your operation | ✓ | ✗ |
| EC Regulation 852/2004 and Food Safety Act 1990 referenced | ✓ | ✗ |
| Critical control points identified and documented | ✓ | ✗ |
| Allergen management and Natasha's Law compliance | ✓ | ✗ |
| Temperature monitoring and corrective actions specified | ✓ | ✗ |
| Ready in under 2 minutes | ✓ | ✗ |
| Instant PDF and Word download | ✓ | Sometimes |
Frequently asked questions
Does this cover HACCP principles as well as general risk assessment?
Yes — food safety risk assessments are structured to align with HACCP (Hazard Analysis and Critical Control Points) principles. They identify critical control points, specify monitoring procedures, and document corrective actions for biological, chemical and physical hazards in food production and handling.
Is it compliant with Food Safety Act 1990 and EC Regulation 852/2004?
Yes — every food safety risk assessment references the Food Safety Act 1990 and EC Regulation 852/2004 (Food Hygiene Regulations). These are the primary pieces of legislation governing food safety in the UK, requiring written hazard analysis and preventive controls.
Can I use it for a commercial kitchen, production facility or catering business?
Yes — describe your operation type (restaurant kitchen, food manufacturing line, bakery, catering van, care home kitchen) and the assessment will be tailored accordingly. Controls for allergen management, cross-contamination and temperature control are adapted to your specific food environment.
Does it cover allergen management under Natasha's Law?
Yes — if you prepare and sell food for direct sale (e.g. bakery, café, takeaway), mention allergen labelling requirements and the assessment will include controls for allergen identification, ingredient labelling, and staff training in line with Natasha's Law (mandatory allergen information from October 2021).
Will it satisfy environmental health officer inspections?
Yes — Anyrisks produces a fully written, regulation-referenced food safety risk assessment in the format expected by local authority environmental health officers. It demonstrates compliance with Article 5 of EC Regulation 852/2004, which requires food businesses to put in place, implement and maintain written food safety management procedures based on HACCP principles.
How long does it take to generate?
Under 2 minutes. Describe your food operation, preparation methods, and any specific allergen or contamination risks, and Anyrisks produces a complete, UK-compliant food safety risk assessment instantly.
Can I update it if my menu or processes change?
Yes — the Word document is fully editable. You can add new food items, update preparation methods, or revise controls as your operation changes. Alternatively, generate a new assessment for £29 whenever your menu or procedures change significantly.
Does it cover cleaning schedules and pest control?
Yes — cleaning and sanitation controls, including frequency and methods, are documented. Pest control procedures (routine inspections, contractor visits, proofing measures) are also included as part of environmental hygiene controls.
Also see: The ultimate guide to risk assessment · Do I need a risk assessment? · Risk assessment legal requirements · Risk assessment generator