Richmondshire District Council

Providing takeaways or delivery service advice

Takeaway and delivery facilities can remain open and operational, which means people can continue to enter premises to access takeaway services, including delivery drivers. The Government has announced that planning regulations will be relaxed to enable restaurants, cafes and pubs which do not currently offer delivery and hot food takeaway to do so for a limited time. 

Venues offering takeaway or delivery services must not include alcoholic beverages in this list if their licence does not already permit. The following businesses are now required not to sell food or drink for consuming on the premises:

  • Restaurants, including restaurants and dining rooms in hotels or members clubs
  • Cafes, including workplace canteens, but not including cafes or canteens at a hospital, care home or school; prison and military canteens; services providing food or drink to the homeless
  • Bars, including bars in hotels or members’ clubs

For advice on how to re-open and adapt your food business during COVID-19 visit the Food Standards Agency website.

Any forthcoming changes to licensing for delivery and takeaway will be clearly communicated by the Government.

These measures will be reviewed every 28 days to consider their necessity and effectiveness, in light of changing circumstances. The Government will look for opportunities to phase out their application as the situation improves.

From 2pm on 21 March 2020, closures were enforceable by law in England and Wales due to the threat to public health. A business operating in contravention of the Health Protection (Coronavirus, Business Closures) Regulations 2020 will be committing an offence. As agreed with the devolved administrations these measures will be extended to Scotland and Northern Ireland by Ministerial Direction once the Coronavirus Bill is in force.

Environmental Health and Trading Standards officers will monitor compliance with these regulations, with police support provided if appropriate. Businesses that breach them will be subject to prohibition notices, and potentially unlimited fines. As a further measure, and if needed, businesses that fail to comply could also face the loss of their alcohol license.

Taking orders - online or by telephone

By law, allergen information must be made available at the point of ordering:

  • If customers can order online, allergen information (or details of how it can be obtained) should be available on the website

  • If customers contact you by telephone, direct customers to your website if allergen information is published on there. Otherwise make sure the person providing allergen information verbally is properly trained and has access to accurate allergen information on each of your dishes. If it is the case, make sure they are clear that cross-contact with allergens may be possible

For allergen information go to the Food Standards Agency (FSA) website.

Taking orders – in person

  • Make allergen information available and easily accessible to customers at the place where they are making their food choice e.g. access to your website, on a QR code on the menu or an allergen charts at the till

  • If you plan to provide allergen information verbally, make sure that there are conspicuous notices explaining where this information can be obtained. There is an allergen and intolerance sign on the FSA resources page

  • The person providing the allergen information verbally must be properly trained and have access to accurate allergen information on each of your dishes

  • Make sure each item is labelled clearly with the name of the food and ‘eat on day of purchase’. If any food has been specially requested by an allergy sufferer this should be highlighted


By law, allergen information must be made available at the point of delivery so:

  • Provide allergen information (or details of how it can be obtained) on menu flyers or food labels

  • Include on the flyer or food label your statement regarding any allergen cross-contact risks e.g. “As allergens are present in our kitchen and some of our ingredients have ‘may contain’ warnings, we cannot guarantee menu items will be completely free from allergens”

  • Make sure each item is labelled clearly with the name of the food and ‘eat on day of purchase’. If any food has been specially requested by an allergy sufferer this should be highlighted

  • Deliver cold foods at or below 8ºC

  • Deliver hot foods at or above 63ºC

  • Make sure that the food is protected by double bagging and sealing so it cannot be contaminated

  • If the journey time is likely to be more than 30 minutes, use a refrigerated delivery van or insulated containers that will keep foods at the right temperature

  • Either label the product or advise customers to put any chilled food into their fridge and any hot food into an oven unless it will be served straight away.

Social distancing advice for collections and deliveries

Keeping everyone healthy is priority so taking steps to limit contact is advisable especially if you are otherwise closed to the public.

  • Avoid physical contact between anyone collecting food or delivery personnel and your staff

  • Designate a set down/pick up area such as a table in part of the restaurant. Allow a distance of at least one metre

  • Provide hand sanitiser for anyone collecting food

  • Ensure that restaurant staff set the packaged food down and move away before the collector or delivery personnel picks it up

  • Delivery personnel should place the food into the transport bag/box immediately

  • Delivery personnel should set the food down at the customers’ door, knock or ring at the door before moving back at least one metre. Wait at the customers’ property until they have collected the food

Delivering pre-packaged foods

If food to be delivered has been pre-packaged in advance (and not at the time of the customer order), by law, full product labelling is required – similar to what you would see on a retail product.

Full labelling includes:

  • The name of the food (customary, legal or descriptive)
  • The percentage of certain ingredients
  • An ingredients list with any specified allergens contained (in a different format)
  • Any additives contained
  • If it contains a genetically modified ingredient
  • If any of the ingredients have been irradiated
  • The nutritional content
  • The weight, volume or quantity
  • Use by or best before date
  • A batch or lot number
  • Name and address of business
  • Place of origin if omission could mislead
  • Any special storage instructions
  • Any instructions for use such as cooking/reheat instructions
  • Food specific requirements e.g. warnings
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