Takeaway

Starting and running a food business, whether it’s a buzzing takeaway, a mobile food van, or a pop-up at local markets, is an exciting adventure.

You get to share your food with the world, build something of your own, and be part of Ireland’s vibrant food scene. But before you fire up the grill or hit the road, there are a few important steps to make sure your business is safe, legal, and ready to thrive.

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Takeaway

This guide walks you through what you need to know — from registration and hygiene training to allergen rules and delivery safety — so you can start strong, stay compliant and keep customers safe.

• Starting a takeaway

  If you own, manage or work in a takeaway, this section outlines some key areas you need to be aware of and action to ensure the food you make is safe to eat.
  
  Before you begin trading, you must:

  • Register your food business  - this is required by law, whether you are operating from a high street premises, a van, or market stall.
  • Check if you need approval.
  • Understand food hygiene basics - including handwashing, cleaning, and safe food handling.
  • Ensure your staff are competent in food safety. You and your staff must be supervised, and also instructed and/or trained in food hygiene to a level appropriate to your role. See our training section and FSAI Learning Portal to help with your training needs.
  • Develop a food safety management system - based on HACCP (Hazard Analysis and Critical Control Points). The Safe Catering Pack is a useful tool for caterers and take aways to use to meet this requirement.
  • Set up a traceability system - you must be able to trace your food one step back and, if you supply another food business, one step forward.
  • Consider your setup - whether operating from a high street premises, food van or market stall, you must meet hygiene and food safety standards.
  • Declare allergens - you must clearly inform customers if your food contains any of the 14 regulated allergens. Learn about how to provide ‘Allergen Information for Non-prepacked Food’.
  • Show evidence of an appropriate food safety culture - which reflects the commitment to food safety at every step and within every role.

  If you change your business activities, you should notify your inspector before you start the new activity.

• Running a takeaway

  Once you're up and running, you must:

  • Continue to comply with allergen rules - Food businesses must declare the presence of food allergens used as ingredients in their foods.
  • Ensure food safety and hygiene compliance  - clean your food premises, van or stall thoroughly on a regular basis; clean and sanitise equipment and food delivery bags used for transporting food to your customers.
  • Have effective pest control measures in place in your business. See eLearning module and webinar on Pest Control on the FSAI Learning Portal. 
  • Maintain your HACCP system - monitor, record, and review your food safety procedures to make sure they are effective and keep them up to date. The Safe Catering Pack is a useful tool for caterers and take aways to use to meet this requirement.
  • Keep your traceability system up to date.
  • Demonstrate an appropriate food safety culture - It is a legal requirement for all food businesses involved in production, processing, distribution, and retailing to establish, maintain, and provide evidence of an appropriate food safety culture. See eLearning module and webinar on Food Safety Culture on the FSAI Learning Portal.
  • Upskill regularly - use FSAI’s free training, e-learning, and events to stay informed.

  Did you know that the FSAI has a free, learning portal built with food safety content designed for small food businesses?
   

  Discover the most common compliance issues and controls for takeaways in Ireland.