Registering a Food Establishment with BFSA in Bulgaria — Shop, Restaurant, Online Sales (2026)

Legal Framework — Food Act and EU Regulations

The registration of food production and trade establishments in Bulgaria is governed by several interconnected legislative acts forming a comprehensive regulatory framework:

• Bulgarian Food Act (Zakon za Hranite) — the primary national legislation regulating the production, processing, distribution and trade of food. Article 12 of the Food Act sets out a categorical requirement: food-related activities may be carried out only in registered or approved establishments. The Act defines the registration procedure, the powers of control authorities and the sanctions for violations.
• Regulation (EC) 852/2004 on the Hygiene of Foodstuffs — a directly applicable EU regulation establishing general hygiene rules for all food business operators. The Regulation requires the implementation of procedures based on the HACCP principles (Hazard Analysis and Critical Control Points) and obliges operators to notify the competent authority of every establishment in which they carry out food-related activities.
• Bulgarian Food Safety Agency (BFSA) — the competent national authority responsible for food safety control. Registration is carried out by the Regional Directorates for Food Safety (RDFS) according to the location of the establishment. BFSA maintains a public register of all registered establishments, accessible on the agency's official website.

This regulatory framework means that any person — natural or legal — wishing to carry out food-related activities must first register their establishment with the RDFS. Operating without registration constitutes an administrative offence subject to sanctions.

Types of Food Establishments Subject to Registration

The Food Act covers a wide range of establishments where food-related activities are carried out. The main categories include:

Food Retail Establishments

• Grocery stores — mini markets, supermarkets, neighbourhood shops, specialised stores (butcher shops, fishmongers, organic food stores)
• Warehouses — storage and distribution facilities for food products

Catering Establishments

• Restaurants — classic restaurants, bistros, fast food outlets, pizzerias
• Cafes, confectioneries and bars — coffee shops, patisseries, bars, nightclubs with kitchens
• Specialised venues — vegan kitchens, sushi bars, healthy eating establishments

Production Establishments

• Bakeries and confectionery workshops — production of bread, bakery goods, confectionery products
• Processing facilities — processing of meat, dairy, fruit and vegetables
• Catering kitchens — preparation of food for delivery or events

Online Food Sales

• Online food stores — distance selling of packaged foods, home-prepared food, food supplements. This requires the same registration as a physical establishment — the warehouse or kitchen from which the food is dispatched must be registered with the RDFS.

If you are planning to register a company in Bulgaria with a food-sector business activity, BFSA registration is the mandatory next step after incorporation in the Commercial Register.

Registration Procedure — 7 Steps

The registration of a food establishment with BFSA follows these stages:

1. Filing an application using standard form KH No. 1

   The application is submitted to the Regional Directorate for Food Safety (RDFS) according to the establishment's location. The form is standardised and can be obtained from the RDFS or downloaded from the BFSA website.

2. Attaching the required documents

   The application must be accompanied by the documents detailed in the next section — the list of food groups, a document confirming the legality of the premises, a lease agreement or ownership deed and proof of fee payment.

3. Document review by RDFS

   RDFS officials carry out a formal review of the submitted documents for completeness and compliance. If any deficiencies are identified, the applicant is notified to rectify them.

4. On-site inspection

   RDFS inspectors carry out an on-site inspection of the establishment for compliance with hygiene and technical requirements. The inspection deadline is up to 30 days for catering establishments or up to 60 days for retail establishments, counted from the date of application.

5. Entry in the register

   If the inspection result is positive, the establishment is entered in the BFSA public register within 5 working days following the successful inspection.

6. Issuance of a registration certificate

   The RDFS issues a registration certificate for the establishment, which must be kept on the premises and presented during inspections.

7. Commencement of operations

   The operator may commence operations after the 14th day from the date of filing the application, provided no irregularities have been identified by the RDFS.

Please note: if the establishment is subject to VAT registration, this is carried out separately with the National Revenue Agency and is not related to the BFSA procedure.

Required Documents for Registration

The following documents are required for registering a food establishment with the RDFS:

1. Application for registration using standard form KH No. 1

   A standardised form specifying operator details (UIC, registered address), establishment location and type, business activity and capacity.

2. List of food groups

   A detailed list of the food groups that will be produced, processed or offered at the establishment. This list defines the scope of the registration and is relevant for subsequent control.

3. Document confirming the legality of the premises under the Spatial Planning Act

   An occupancy permit, a commissioning certificate or another document under the Spatial Planning Act confirming that the premises have been lawfully constructed and commissioned for the relevant purpose.

4. Lease agreement or ownership document

   A document confirming the legal basis for using the premises — a notarial deed, lease agreement, established right of use or other legal basis.

5. Proof of state fee payment

   A bank transfer receipt or other payment document for the fee payable under the BFSA Tariff. The amount depends on the floor area of the establishment (see the fees section below).

When filing the application, it is advisable to also have the HACCP documentation ready (although it is formally checked during the on-site inspection), as well as contracts for pest control (DDD) services and water supply.

HACCP — Mandatory Food Safety System

HACCP (Hazard Analysis and Critical Control Points) is an international food safety management standard that is mandatory for all food establishments in the European Union under Regulation (EC) 852/2004.

What Does the HACCP System Include?

The HACCP system is based on seven core principles:

1. Hazard identification — analysis of biological, chemical and physical hazards associated with the production or handling of food at the specific establishment.
2. Identification of Critical Control Points (CCPs) — the stages in the process where it is possible to prevent, eliminate or reduce a hazard to an acceptable level.
3. Establishment of critical limits — specific measurable values (temperature, time, pH, etc.) for each CCP.
4. Monitoring — a system for observing and measuring the critical control points at defined intervals.
5. Corrective actions — pre-determined measures applied when monitoring detects a deviation from the critical limits.
6. Verification — periodic review of the effectiveness of the HACCP system through audits, tests and analyses.
7. Documentation and records — maintenance of complete documentation for all procedures, monitoring, corrective actions and verification activities.

How Is HACCP Developed?

The HACCP system can be developed independently by the operator (if they possess the necessary expertise) or with the assistance of an HACCP consultant. The documentation must be specific to the particular establishment and type of activity. During inspections, RDFS inspectors require the complete HACCP documentation to be available on the premises.

The absence of an implemented HACCP system is one of the most common grounds for refusal of registration or for imposing sanctions during subsequent inspections.

Technical Requirements for the Establishment

In addition to HACCP, the establishment must meet a range of technical and hygiene requirements that are checked by RDFS inspectors:

• Technological documentation — documentation developed for the food groups, including technological instructions, recipes (for production) and specifications.
• Good Manufacturing and Hygiene Practices (GMP/GHP) — implemented and documented procedures for maintaining the hygiene of personnel, equipment and premises. These practices form the foundation upon which the HACCP system is built.
• Water supply — the establishment must have an adequate supply of potable water. If using a private water source, a water quality certificate is required.
• Ventilation and lighting — adequate ventilation (natural or mechanical) to prevent condensation and odour build-up. Sufficient lighting in work and storage areas.
• Storage facilities — designated areas for storing different food groups at appropriate temperatures. Refrigerated chambers and display units for products requiring cold storage.
• Sanitary facilities for staff — separate sanitary premises for staff, equipped with running hot and cold water, soap and hand-drying facilities.
• Cleaning and sanitation supplies — availability of cleaning and disinfection products, a developed cleaning and disinfection programme for the premises and equipment.
• Pest control (DDD) — a valid contract for disinfection, disinsection and deratisation (DDD) with a licensed company. Documentation of treatments carried out and their results.

During the on-site inspection, inspectors assess the overall compliance of the establishment with these requirements. Failure to meet any of them may result in refusal of registration or a remediation order.

State Fees for Registration (2026)

The fees for registering a food establishment are determined by the BFSA Fee Tariff (updated by Council of Ministers Decree 240/2025, in force from 01.12.2025). The fee depends on the floor area of the establishment:

The fee is paid by bank transfer to the account of the relevant RDFS before filing the application. The payment document is attached to the application. Fees are non-refundable in the event of a registration refusal.

In addition to the state fee, operators should anticipate further costs for developing HACCP documentation (if using a consultant), a DDD contract, any necessary adaptation of the premises and the purchase of required equipment.

Online Food Sales — Specific Requirements

Distance selling of food via the internet is an increasingly common form of trade in Bulgaria. It is important to note that online food sales are subject to the same requirements as a physical store — BFSA registration is mandatory.

Key Principle

To sell food online, you must have a physical establishment (warehouse, kitchen, production facility) from which the food is stored and dispatched. This establishment is registered under the standard procedure with the RDFS at its location.

Additional Requirements for Online Sales

• Allergen information — the website must contain full allergen information for the products offered, in compliance with Regulation (EU) 1169/2011 on the provision of food information to consumers.
• Labelling upon delivery — food delivered to the customer must be properly labelled with information on composition, expiry date, storage conditions and producer/trader details.
• Cold chain during transport — if you sell food requiring refrigerated storage, you must ensure an unbroken cold chain during transport — insulated packaging, cooling elements or specialised refrigerated transport.
• Terms and conditions on the website — you must have published terms and conditions for online sales, including information on the right of withdrawal (with clarification of restrictions for food with a short shelf life).

If you plan to sell food supplements online, please note that they are subject to an additional notification regime with the Ministry of Health, in addition to the BFSA establishment registration.

Post-Registration Obligations

BFSA registration is not a one-off act — it gives rise to a number of ongoing obligations for the operator:

• Periodic inspections by RDFS — inspectors carry out scheduled and unscheduled inspections of registered establishments. The frequency depends on the risk profile of the establishment and the food categories. During inspections, the operator must provide access and present the required documentation.
• Updating the registration — in the event of a change in food groups, expansion of the establishment, change of operator or cessation of operations, the operator must notify the RDFS and request an update or deletion of the registration.
• Maintaining the HACCP system — HACCP documentation must be current and reflect the actual processes in the establishment. A periodic internal audit of the system is recommended (at least once a year).
• Staff training — all employees working with food must undergo food hygiene training. Training records must be kept on the premises.
• Health booklets — staff who have direct contact with food must have valid health booklets with up-to-date medical examinations.
• Traceability — the operator must maintain a food traceability system — the ability to identify their suppliers and the recipients of their products (the "one step back, one step forward" principle).

Sanctions for Operating Without Registration

Carrying out food-related activities without proper BFSA registration is an administrative offence with serious consequences:

In addition to financial sanctions, the RDFS may order the closure of the establishment until full compliance with the Food Act requirements is achieved. In serious cases — where there is an immediate risk to consumer health — closure is carried out immediately by way of a compulsory administrative measure.

For repeat offences, the sanctions are increased. Additionally, unregistered operations may lead to confiscation of goods, public warnings and reputational damage.

Frequently Asked Questions