If you like to put on an apron before whipping up a delectable baked treat or two, then you might well have wondered whether you could make a living from starting a home baking business.<\/p>\n
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With kids’ birthdays, special occasion parties, corporate events, and even weddings to cater to, running a food business can be immensely satisfying. It can also be very rewarding in financial terms.<\/p>\n
But there’s more to it than creating a cake that looks pretty and tastes delicious. What about food safety? Do you need to pay tax?<\/strong><\/p>\n Where might HMRC, your local authority, or the food standards agency come into things? Can you use your own kitchen? How about pest control?<\/strong><\/p>\n If you’re considering making corporate, birthday, party, or wedding cakes for profit, then you need to read this post. Covered here is all you need to know about starting your very own home baking business.<\/p>\n From whether you need a food hygiene certificate and register as a sole trader to what type of cakes you could sell, this article outlines it all.<\/p>\n Here are 13 (yep, a baker’s dozen) of the steps to follow.<\/p>\n Contents<\/p> First, let’s take a look at the legal side of starting a food business from home in the UK. This is what food businesses need to do before selling cakes on a self-employed basis.<\/p>\n There may be no point in following all these stringent standards and rules if you don’t have to.<\/p>\n When you’re making a batch of cakes for the local summer fair, a fundraising charity event, or a school bake sale, then there’s no need to tick all of these boxes.<\/p>\n You should always think about food hygiene and those with allergies, though, as not doing so could negatively impact other people.<\/p>\n If you want to sell cakes to other local businesses – such as a caf\u00e9, farm, or gift shop – then you will need to comply with all the regulations. The same applies if you want to sell your goods via social media.<\/p>\n You need to think about where to store ingredients and how to ensure your kitchen is safe to work in before getting started. Where will goods be stored? Where will you work?<\/p>\n Don’t worry – your kitchen isn’t expected to be up to the standard of a restaurant or larger-scale food business. These are some of the factors the Food Standard Agency takes into consideration.<\/p>\n Your walls and flooring should be in good condition. That means they should be well maintained and in a decent state of repair. They should also be disinfected regularly.<\/p>\n Windows and doors should not allow for the build-up of dirt and should be simple to keep clean. They should also be disinfected regularly.<\/p>\n Removable insect screens should also be fitted to doors and windows to keep out contaminants.<\/p>\n The ceiling above your workspace must also be well-kept, with no flaking plaster or paint. There should be no mold or condensation build-up, and it should be kept clean.<\/p>\n You also need to be able to wash food as required, clean your equipment and wash your hands. A hot and cold water supply is necessary, as is a sink.<\/p>\n You should have a separate washbasin for hand washing. A downstairs WC that’s nearby should be sufficient.<\/p>\n Food and equipment storage is also needed. All equipment and cleaning areas should be kept clean, and should also be disinfected on a regular basis.<\/p>\n If you want to set up a home-based food business, then you’re going to need to get a food hygiene certificate. The good news is that this can all be done via online courses, and these are inexpensive.<\/p>\n The more basic level 1 course is aimed at those who may work around food but who are not directly involved in its preparation. A level 2 Food Hygiene and Safety certificate is thus recommended.<\/p>\n There are several versions of the level 2 course. The Catering version is more appropriate than the Retail or Manufacturing ones for a home baking business.<\/p>\n As well as instruction in good food hygiene, the courses help ensure compliance with UK and EU food law when operating your cake-making business.<\/p>\n As well as those running a baking business from home, the level 2 Catering course is also suitable for those with food trucks or stalls or who run a more general catering business.<\/p>\n The level 3 food hygiene course is aimed at those working in a supervisory capacity. If your business grows in the future and you need to move premises or employ people, then it may be worth considering this course.<\/p>\n Your business should be registered with the local authority<\/a> for your area. This is to protect the public – and you.<\/p>\n If you sell cakes to the public and someone reports you for doing so, you could get into trouble by failing to register this with your local authority. It’s actually the premises you’ll be using that they’re most interested in.<\/p>\n Registration should be completed 28 days or more before you start trading. If you’ve already commenced, do make sure you register as soon as possible.<\/p>\n The good news is that it’s free to register with your local authority. They are also unable to refuse your registration but will send someone out to inspect the premises.<\/p>\n The Food Standards Agency<\/a> provides free online training courses which you should complete. These include labeling and food allergy training.<\/p>\n It’s not only food hygiene training you need to prepare for. When you’re setting up a baking business from home, you should expect the local environmental health officer to pay a visit.<\/p>\n This is, again, in the interests of the public, and to ensure their health and safety when buying your edible goods.<\/p>\n Having a current Food Hygiene Certificate helps to show the environmental health service that you understand the principles and applications of food safety.<\/p>\nSetting up a Home Baking Business – 13 Simple Steps<\/span><\/h2>\n
1. Do the Rules Apply to You?<\/span><\/h3>\n
Selling Cakes Occasionally<\/span><\/h4>\n
A Cake Business<\/span><\/h4>\n
2. Prepare Your Kitchen<\/span><\/h3>\n
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<\/p>\nWalls and Floors<\/span><\/h4>\n
Windows and Doors<\/span><\/h4>\n
Ceilings<\/span><\/h4>\n
Cleaning Food and Equipment<\/span><\/h4>\n
Storing Food and Equipment<\/span><\/h4>\n
3. Get a Food Hygiene Certificate<\/span><\/h3>\n
Food Hygiene Level 1<\/span><\/h4>\n
Food Hygiene Level 2<\/span><\/h4>\n
Food Hygiene Level 3<\/span><\/h4>\n
4. Tell Your Local Authority<\/span><\/h3>\n
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<\/p>\n5. Learn About Allergens and Food Labelling<\/span><\/h3>\n
6. Expect a Visit From the Environmental Health Service<\/span><\/h3>\n
7. Make a HACCP Plan<\/span><\/h3>\n
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