Events - advice for caterers

If you operate a food business from a stall, mobile vehicle or marquee, you have to comply with the requirements of The Food Safety (General Food Hygiene) Regulations 1995, even if you are only trading temporarily or for a short period of time. If you will be handling perishable food, The Food Safety (Temperature Control) Regulations will also apply.

The advice below shows you how to comply with the legislation.

Displaying your trading name

• Commercial stall holders should display their trading name and garaging address for their vehicle.
• If you are selling alcohol you should contact the Police Licensing Officer.

Temperature control 

• Serious outbreaks of food poisoning usually occur because food is left for several hours at room temperature. It is for this reason that perishable foods (i.e. those containing meat, fish, eggs, cream etc.) should be kept either hot at above 63C or cold at below 8C.
• Where possible fridges and freezers should be used. It is important that they are installed and cooled before the food arrives so that food can be stored correctly (e.g. at below 8C).
• If it is not possible to provide refrigeration on-site, insulated coolboxes with ice-packs may be used for short periods.
• You are advised to use thermometers to check storage temperatures.

Cooking, reheating and hot holding

• Ensure all foods are thoroughly cooked (especially if barbecuing) and served immediately if possible. If this is not possible, keep the food hot at above 63oC until served.

Contamination

• Raw and cooked food must be kept separately to prevent cross contamination. Raw meat and poultry must be stored below cooked food and dairy products.
• Food on display should be covered or protected from dust, dirt, flies etc.
• Handling food with tongs and not hands can help prevent contamination.
• All food should be stored off the ground.
• Ice-cream scoops must be properly disinfected.

Personal hygiene

• Any person suffering from sickness or diarrhoea should not be permitted to handle food or drinks.
• Clean protective overclothing should be worn when handling open food. Smoking is not permitted by food handlers in any food area.
• Soap, water and hand drying facilities are required where open food is handled. Ideally, a proper wash hand basin should be provided. However, a bowl with hot water provided in flasks will be acceptable provided the water is changed frequently.

Washing facilities for food and utensils

• A sink or bowl with hot and cold water should be available.
• Suitable detergents and disinfectants must be available to clean and disinfect surfaces where food is prepared. These must be stored away from food.

Structure of stalls

• Both mobile food vehicles and temporary stalls must be of sound construction, kept in good repair, capable of being readily cleaned and kept clean. They should also be suitable for their intended purpose.

Storage of refuse

• Lidded bins should be provided for food waste, wrappers etc.

Safety

• If your business requires the use of liquid petroleum gas (LPG) cylinders on a vehicle or stall, please refer to our guidance note entitled LPG in Catering Mobiles.

First aid

• First aid materials must be provided e.g. sterile adhesive dressings, bandages and sterile coverings would be advisable.

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