---
id: KB-CS-038
url: https://app.codecontract.io/help/use-cases-by-sector/a-food-shop-that-also-makes-its-own
idioma: en
categoria: casos-por-sector
subcategoria: alimentacion
audiencia: usuario
nivel: intermedio
actualizado: 2026-08-13
tambienEn: [es]
relacionados: [KB-AL-013, KB-AL-007]
citadoPor: [KB-CS-043]
---

# A food shop that also makes its own

_Selling what you buy and selling what you make are not the same activity, even under one roof._

**Responde a:** shop that sells and prepares food documentation · I make takeaway dishes in my shop · what paperwork if I prepare and sell · kitchen inside a shop

A butcher making burgers, a greengrocer pressing juices, a corner shop with takeaway dishes, a bakery that also resells. It is the most widespread model and the one that causes most confusion, because two activities that look nothing alike on paper share the same premises.

## What changes depending on what you do with the product

| What you do | What you answer for | What documentation it carries |
| --- | --- | --- |
| Selling what you buy, as is | Storing and selling it properly | Your suppliers' papers, plus goods-in checks |
| Cutting, packing or mixing | What comes out of your hands | Plus what you do and with what |
| Making a new product | The whole product | Ingredients, process, allergens and what you declare |
| Serving for eating in | What is served at that moment | And informing whoever asks what it contains |

> [!IMPORTANT]
> The step from the first row to the rest is crossed without noticing: **the day you open a pack and do something with what is inside, you stop being the reseller and become the maker**. That tray of marinated meat or that fresh juice no longer carries your supplier's label: it carries yours, and you answer for what it says. It is not a new formality, it is a change of role that happens within a single working day.

## The minimum you must be able to show

1. **For what you buy: who sold it and when it arrived** — Delivery note and batch. That is what lets you look backwards if there is a problem.
2. **For what you make: what each item contains** — With allergens identified, which is the first thing you will be asked.
3. **What you do to keep it right** — Cleaning, temperatures, goods-in checks: your own records.
4. **And the training of whoever handles food** — Always requested, and almost always out of date.

> [!WARNING]
> What causes most trouble in a shop is not the preparation: it is **the label on what you pack for sale**. When you prepare trays and put them on the counter with a price, that pack has to say what is in it. It is where a small shop doing things properly picks up a warning — not for how it prepares food, but for what is missing from the label it printed itself.

## If you also sell to other businesses

**En corto**

- Selling to a restaurant or another shop is not the same as selling to the public.
- There you become a supplier, and will be asked for what you ask of yours.
- And that client may require product specifications you never needed before.

> [!NOTE]
> Which records are compulsory, what must appear on each label and what is required to prepare food on the same premises where it is sold depend on food regulations and on your region. **Your adviser or the relevant health officer confirms that**; here we explain where the line between reselling and making sits, because it orders everything else.

**Does preparing only a little count the same?**

Quantity does not change the role: if it comes from your hands, it is yours.

**Is the supplier's spec enough for what I prepare?**

For the ingredient yes; for your product no: you define that one.

**What if I only cut it up?**

Cutting is already handling, and it carries its own records.

## Ejemplos

**A butcher starts selling prepared trays under its own label.**

- Defines what each preparation contains, allergens included, before it hits the counter

→ The label they print says what it has to say, and the warning does not come from there.

**A shop that also prepares food gets an inspection and cannot tell what it buys from what it makes.**

- Separates the supplier file from the preparation file
- Records what goes into each preparation
- Keeps both accessible from the counter

→ You answer for what is sold, bought or prepared, without leaving the shop.

**Preparation uses a raw material whose sheet has expired.**

- Records expiries per reference

→ The warning arrives before preparing with it.

**A customer asks about allergens in a prepared product.**

- Derives it from the recorded ingredients

→ The answer arrives at the counter.

**An ingredient changes and the label stays the same.**

- Reviews which preparations contain it

→ The label keeps telling the truth.

**An ingredient problem must be contained.**

- Checks which preparations used it

→ Scope narrows to what is affected.

**Small suppliers do not send their sheets.**

- Asks for little, with an easy place to upload

→ The sheet arrives without chasing.

**The documentation sits in a folder in the back room.**

- Captures it and stores it in the file

→ It is shown from the counter.