hygiene standards - East Lothian Council

HYGIENE SAFETY AND STANDARDS
for
MOBILE TRADERS
Lothian & Borders Food Liaison Group
This guidance has been produced by Lothian and Borders Food Liaison Group it is intended to
provide information for both new and existing street traders and for those operating from mobile
premises. This guidance aims to provide consistent information and advice across our council
boundaries.
Further and specific information can be obtained by contacting the appropriate authority, contact
details are given below:City of Edinburgh Council
East Lothian Council
Midlothian Council
Scottish Borders Council
West Lothian Council
0131 529 3030
01620 827365
0131 270 7500
01896 662706
01506 775400
CONTENTS
Introduction
1
Legal References
1
General Requirements for all Food Vehicles and Stalls
1
Additional Requirements Relating to the Sale of Meat and
Meat Products
6
Additional Requirements Relating to the Sale of Prepared Hot Food
7
Additional Requirements Relating to the Sale of Ice Cream
8
Additional Requirements Relating to the Labelling of Loose and
Prepacked for Direct Sale Foods
10
Additional Requirements Relating to the Labelling of Prepacked Foods
11
Additional Requirements Relating to Health and Safety
12
Appendix 1 – Ice Cream Notice
15
Appendix 2 - Further Information (Licensing Contacts)
16
Appendix 3 – Water Use In Mobiles
17
Introduction
Mobile Traders
Mobile traders include mobile premises, kiosks, stalls, vehicles, trailers and other such similar premises.
For the purposes of this guidance these will all be referred to as mobiles.
Some of these activities will require a Civic Government Street Traders Licence and you should contact
the appropriate licensing authority (see Appendix 2). A licence will be required for each council area in
which you trade.
Street Traders Licence
A copy of the current street traders licence must be displayed on the premises and any identification
badge worn as required.
Registration
All vehicles and stalls trading in food should be registered with the food authority at least
28 days prior to commencement of business, unless they are operating from a premises, which is already
registered. Application forms for registration of the food business may be obtained from the appropriate
Local Food Authority (see further information – Appendix 2).
Legal References
All vehicles and stalls must comply with the relevant provisions contained within the following statutes
and regulations made thereunder:The Food Safety Act, 1990
The Food Hygiene (Scotland) Regulations 2006
The Health & Safety at Work etc Act 1974
The Civic Government (Scotland) Act 1982
The Food Labelling Regulations 1996 (as amended)
General Requirements for all Food Vehicles and Stalls
Dimensions
Vehicles shall be constructed and designed to enable operations to be conducted hygienically from the
vehicle in a manner to the satisfaction of the Council. Headroom within the vehicle should be adequate
to allow the operator to stand upright when working.
Lighting
Vehicles shall be provided with sufficient natural lighting and suitably protected artificial lighting to
enable persons working to carry out that work safely.
1
Ventilation
Every vehicle shall be provided with sufficient ventilation, not including the open service hatch of the
vehicle. Roof ventilators must be designed to prevent the entry of dust and insects.
Drainage
Waste water resulting from the food operation shall be collected in a suitable receptacle and not
discharged directly to the carriageway or footpath.
Refrigerated Storage and Temperature Control
Vehicles shall be provided with suitable and sufficient temperature controlled storage facilities (fridges,
freezers or other suitable means) for perishable and frozen foodstuffs. The food manufacturers
recommended instructions relating to the temperature for storage and the use of particular foodstuffs
must be followed. A thermometer(s) must be provided and used to ensure that fridges and freezers (and
where appropriate cool boxes) are operating correctly and that appropriate food temperatures are being
maintained and monitored.
Where your trade involves any form of temperature control you must provide a suitable probe
thermometer to ensure that suitable food temperatures are being maintained and monitored. These
temperatures should be regularly recorded during each working day.
It should be ensured that probe thermometers are accurate (check using melting ice and boiling water) at
least once per month. Probe thermometers must be disinfected (using suitable non tainting probe wipes)
before and after each use.
Protection of Food
All food on display for sale must be protected from contamination. Suitable ‘sneeze guards’ must be
provided where appropriate to protect open food from direct handling by the public and to prevent the
public touching hot plates, etc. Food packaging materials should be kept wrapped (or otherwise
protected) until ready for use. When the vehicle is in motion all windows and external doors must be
kept closed.
Sleeping in Food Vehicles
No food vehicle may be used as sleeping accommodation.
Hand Washing Facilities
All vehicles must be provided with a wash hand basin used solely for hand washing. Each wash hand
basin must be provided with an adequate supply (at all times) of both hot and cold water, or warm water
at a suitably controlled temperature. The water should be supplied to the basin directly from the taps.
The practice of having to use jugs to transfer hot water to the basin is not recommended.
A supply of soap (bactericidal or anti bacterial liquid non perfumed soap is preferred), and a hygienic
means of drying hands e.g. disposable paper towels must be provided at the wash hand basin.
2
Cleanliness and Construction
Mobiles need to be constructed in such a way that they can be kept clean and you can carry on your food
business hygienically. Interior surfaces and fittings should be constructed of light coloured durable,
smooth and impervious materials that will survive cleaning and cleaning chemicals. The interior of the
vehicle should to be designed to minimise ledges and other dirt gathering features. Floor coverings
should be durable, impervious, and where appropriate non-slip. Wood is not usually acceptable.
You will need to write down a cleaning schedule to be followed when cleaning the premises and its
fixtures, equipment and fittings. Inspectors will check that you are following this cleaning schedule.
Materials for “cleaning as you go” should be available for use during trading – particularly for sanitising
work surfaces. Facilities and materials suitable for the cleaning of the vehicle must be provided at the
location in which the vehicle is garaged. Cleaning materials must be stored away from foods.
Business Name
The name and address (or post code) of the person carrying on the business must be legibly and
conspicuously inscribed on the vehicle (or be otherwise easily seen/displayed when trading).
Control of Refuse
A suitable impervious receptacle with a close fitting lid for the storage of refuse generated during trading
must be provided. Refuse receptacles (bins) must be cleaned and disinfected at the end of each working
day. Foot operated pedal bins or sack liners are recommended as are the use of disposable bin liners.
Cardboard boxes or similar containers should not be used.
Vehicles operating from a fixed stance must provide suitable bins for customer use. Traders are expected
to keep the area around their stance clear of litter and debris arising from their activities.
Traders are responsible for ensuring rubbish is properly disposed of as trade waste.
First Aid Kit
Vehicles shall be provided with a suitable first aid kit containing an adequate supply of bandages and
dressings (including blue coloured waterproof dressings) readily accessible for use by persons engaged in
the food business.
Accident Book
An accident book must be kept on the vehicle. It should be noted that certain categories of accidents
must be reported (see further information). If you are unsure on this matter please contact this office.
3
Personal Hygiene
Hands and fingernails must be washed before starting work and at frequent intervals throughout the
working day, and in particular before handling food.
Outdoor clothing and personal belongings must not be stored in the sales area of the vehicle.
Suitable clean protective clothing including head coverings must be worn by food handlers at all times
whilst engaged in the handling of food. Any cuts or sores must be kept covered with a suitable blue
covered waterproof dressing.
It is particularly important that persons suffering from a communicable disease, food poisoning or
diarrhoea do not handle food for at least 48 hours after symptoms have stopped or until cleared to do so
by a medical practitioner.
Smoking is prohibited in the vehicle. Suitable ‘No Smoking’ signs must be displayed.
Persons employed in any food business must adopt hygienic methods and practices in order to ensure
that food is protected from the risk of contamination. Open food not being prepared should be kept
covered.
Food Hygiene Training
Food handlers must be suitably trained, and where appropriate supervised in matters relating to food
hygiene and safety. Lothian and Borders Food Group will require those working on food mobiles to
provide evidence of training equivalent to the REHIS Elementary Food Hygiene Training or equivalent
Course within 3 months of the commencement of their employment. In addition to this it is
recommended that refresher training be undertaken at least every 5 years.
Persons in a supervisory role and/or responsible for implementing the food safety management system
should undertake additional training including training in HACCP principles.
Food Safety Management System
All proprietors of food businesses must have in place a food safety management system for their business
based on HACCP principles (Hazard Analysis and Critical Control Point): (a)
identifying any hazards that must be prevented, eliminated or reduced to acceptable levels;
(b)
identifying the critical control points at the step or steps at which control is essential to prevent or
eliminate a hazard or to reduce it to acceptable levels;
(c)
establishing critical limits at critical control points which separate acceptability from
unacceptability for the prevention, elimination or reduction of identified hazards;
(d)
establishing and implementing effective monitoring procedures at critical control points;
4
(e)
establishing corrective actions when monitoring indicates that a critical control point is not under
control;
(f)
establishing procedures, which shall be carried out regularly, to verify that the measures outlined
in sub-paragraphs (a) to (e) are working effectively; and
(g)
establishing documents and records commensurate with the nature and size of the food business
to demonstrate the effective application of the measures outlined in subparagraphs (a) to (f).
When any modification is made in the product, process, or any step, food business operators shall
review the procedure and make the necessary changes to it.
Where your business involves any form of temperature control you will be required to monitor that your
critical temperature controls are operating correctly. Thus regular temperature checks will be required on
each working day. Such checks must be recorded
The Food Standards Agency Scotland in conjunction with Scottish Local Authorities have developed the
Food Safety Management Systems CookSafe and Retail Safe. CookSafe and Retail Safe are designed to
help small businesses comply with the above requirement.
Hard copies of all versions of CookSafe (ISBN 978 011 702140 2) and RetailSafe (ISBN 978 011
702145 7) can be purchased from the Stationery Office at www.tsoshop.co.uk or the sales hotline on
0870 600 5522. Alternatively, copies may be downloaded from the Food Standards agency website
www.food.gov.uk/scotland Free copies of these documents may still be available from your local food
authority (see Appendix 2).
Insurance
You should ensure that you are suitably insured and have adequate Public Liability Insurance and
Employers liability insurance where appropriate.
Water
All water to be used in mobiles must be potable.
5
For further information see Appendix 3.
Additional Requirements Relating to Sale of Meat and Meat Products
The following standards apply to vehicles and stalls retailing meat and meat products in addition to the
general standards which apply to all mobile traders.
1.
Raw and cooked meats and meat products must be stored separately under suitable temperature
control. They must be handled in a manner, which avoids cross contamination. Hands must be
washed on every occasion after handling raw meat/meat products and before handling cooked
meats/meat products.
2.
Separate utensils and cutting boards should be used for the serving of raw and cooked meats.
Raw and cooked meats must be stored and displayed separately.
If vacuum packers are used there must be a separate packer for both raw products and cooked
products.
3.
Serving tongs must be used where appropriate.
4.
All fittings and equipment should be of non-corroding material such as stainless steel or other
durable easily cleanable material. The use of wood should be kept to an absolute minimum and is
not permitted on any surface with which the meat comes into direct contact.
5.
If hanging rails are provided they should be so placed that the movement of the vehicle will cause
minimum contact between the meat hung on the rails and the bodywork of the vehicle. Where
this is not possible the wall of the vehicle will be considered a food surface and should be
constructed accordingly.
6.
Equipment used in the preparation or storage of meat products shall, after cleaning, and at least
once on every day on which it is used, be treated with steam or water at a temperature not lower
than 76.7oC, or washed with clean hot water containing an efficient bactericidal agent in suitable
quantity, and thereafter rinsed with clean water.
6
Additional Requirements Relating to the Sale of Prepared Hot Foods
The following standards apply to vehicles or stalls retailing prepared hot food in addition to the general
standards, which apply to all mobile traders.
1.
Adequate washing facilities for the cleaning and sterilisation of utensils and equipment should be
provided, i.e. the provision of at least one sink supplied with piped hot and cold water in addition
to the wash hand basin. It is generally recommended that two sinks of adequate dimensions be
provided. Additional washing facilities may be required to the satisfaction of the local food
authority.
2.
High risk foodstuffs such as meat should be stored as per manufacturer’s instructions pending
preparation. Particular care must be taken to separate raw and cooked foods during all stages of
storage/preparation to prevent possible cross contamination.
3.
Particular care must be taken to ensure that separate knives and cutting boards (preferably colour
coded) are used for raw meats and cooked foods. Knives for raw meats should be clearly marked
and kept in separate impervious containers.
4.
All working surfaces, cutting boards, trays, knives and cloths etc., must be cleaned and sterilised
with a suitable bactericidal detergent as often as necessary throughout the day in addition to at the
end of the working day.
5.
Depending upon the nature of the business, additional mechanically assisted ventilation may be
necessary. This must be to the satisfaction of the local food authority.
6.
Re-heating of foods is to be discouraged. Should foods be re-heated they must be heated to a
temperature of not less than 82oC. A thermometer must be provided to monitor such
temperatures.
7
Additional Requirements Relating to the Sale of Ice Cream
The following standards apply to vehicles and stalls retailing ice cream in addition to the general
standards which apply to all mobile traders.
1.
The vehicle should only be used for the sale of ice cream and consumable commodities. Other
articles of food or non-food items, which are potential contaminants, should not be carried.
2.
A wash hand basin must be provided as described in the general conditions. A second sink must
be provided for general cleaning purposes. This should also be provided with adequate supplies
of hot and cold water, or warm water at a suitably controlled temperature.
3.
Scoops, servers and other utensils must be maintained in good condition and replaced if their
surfaces become broken or cracked in any way. They must be cleaned and disinfected each day
before use and at frequent intervals during trading. The disinfectant used should be non-tainting.
Quaternary ammonium compound (QAC) disinfectants specially formulated for this purpose may
be obtained from your ice cream supplier. Between uses scoops and servers should be rinsed in a
bowl of clean water and then stored in a solution of the disinfectant. Before the scoop server is
next used, the disinfectant residues should be rinsed off in a separate bowl of clean water (the 3bowl method). The contents of the bowls should be changed frequently during the day (at least
every hour or more frequently if they become heavily soiled). Proprietary three-compartment
scoop holders are available for this purpose. A supply of disinfectant solution and enough clean
water for the day’s trading should be carried on the vehicle.
4.
Suitable freezers/conservators must be provided to ensure that the temperature of the ice cream is
satisfactory. Bulk freezers should maintain ice cream at –18oC (or colder). Display freezers
(conservators) should maintain ice cream at –10oC (or colder). If ice cream melts it should be
discarded or returned to the manufacturer. Conservators/freezers must be well maintained and
thoroughly cleaned. They must be defrosted regularly and should be used only for the storage of
ice cream, liquid ice cream mixes and iced lollies. Returnable/refillable containers should be
rinsed out and returned to the manufacturer for proper cleaning and disinfection.
5.
If soft serve ice cream is sold, the temperature of the pasteurised liquid mix (or sterilised mix
once open) must never exceed 7.0oC. If pasteurised mix goes above this temperature it should be
discarded. The hopper of the soft serve ice cream should be capable of maintaining the ice cream
mix temperature below 7.0oC. The cleaning of soft serve equipment is complex Inspectors will
check that you are following the manufacturer’s instructions concerning cleaning methods and
frequencies. You must ensure you have the correct cleaning materials and that these are used in
accordance with the manufacturers’ instructions.
6.
A suitable thermometer must be provided and used to check that the above temperatures are
maintained.
7.
Wafers, cones and other confectionery items used in conjunction with the serving of ice cream
may be used directly from their packages provided these are raised off the floor and not exposed
to the risk of contamination by customers and insects etc. Toppings, fruit sauces and syrups, if
not packaged in ready to use containers, should be decanted into suitable lidded, impervious
containers before use. This is particularly important once canned fruits have been opened.
8
8.
Suitable facilities must be available for cleaning ice cream vehicles and equipment. At the end of
every working day, or more frequently if required, all ice cream equipment should be thoroughly
cleaned and sanitised. Counters and other working surfaces should be cleaned with a warm
solution of a sanitiser. Windows shelves and floor coverings require to be washed with warm
water and a suitable detergent.
9.
In order to comply with labelling requirements, a notice must be conspicuously displayed near to
the point of sale advising the customer of the type of ice-cream (dairy or ‘non dairy’) and of
presence of any antioxidants, colours, flavour enhancers, flavourings, preservatives or sweeteners
in the ice cream being sold. A suitable notice to this effect may be obtained from your ice cream
supplier (examples are attached at Appendix 1).
9
Additional Requirements Relating to the Labelling of Loose and Prepacked for
Direct Sale Foods
All foods sold at retail level must be labelled and advertised in such a manner that the consumer is
properly informed and is not mislead.
These notes refer to products that are sold non-prepacked ("loose") or prepacked for direct sale (packed
in premises for sale on those premises).
These foods must be labelled with the following information:•
•
•
•
•
The name of the food.
A declaration of the presence of any antioxidants, colours, flavourings, flavour enhancers
preservatives, sweeteners and/or flour improvers.
Meat products must be labelled with a quantitative ingredient declaration (QUID) for each meat
species present
Fish must be labelled in accordance with the Fish Labelling (Scotland) Regulations which includes
the need to declare the name of the fish, the production method and catchment area. Further detailed
information is available from your local food authority.
Melons and potatoes must include an indication of their variety in their labelled name.
Special labelling arrangements apply to eggs, cheese made from unpasteurised milk, foods containing
additives, genetically modified or irradiated ingredients as well as those that have undergone certain
processes.
All of the information detailed above must be marked legibly and conspicuously on the wrapper of
the food, or a ticket in immediate proximity to the food to which it refers or in a notice that is
readily discernible to an intending purchaser in English and must not be covered or defaced.
Remember, it is your responsibility to ensure that all food you offer for sale complies with the
Regulations.
If you require any further advice you should contact your food authority (see information section).
10
Additional Requirements Relating to the Labelling of Pre-packed Foods Advice for
retailers
All foods sold at retail level must be labelled and advertised in such a manner that the consumer is
properly informed and is not mislead. In addition pre-packed foods must be labelled with the following
information:
•
•
•
•
•
•
•
•
The name of the food, this must be sufficiently precise to inform a purchaser of the true nature of the
food. A brand or trade name is not sufficient.
A list of ingredients headed by the word “ingredients” and noted in decreasing order of weight at the
time of preparation of the food.
Where there is a characterising ingredient or special emphasis is given to an ingredient there is a
requirement to mark the ingredient(s) with a quantitative ingredient declaration (QUID) specifying
the per cent of the ingredient present in the food.
The presence of certain categories of allergens.
A durability indication, the words “Use By” followed by a date for highly perishable foods or the
words “Best Before” or “Best Before End” followed by a date for most other foods.
Any storage conditions necessary to ensure the product life.
Any special conditions of use.
The name and address of the manufacturer or packer or of a seller established within
the EC.
Special labelling arrangements apply to meat products, cheese made from unpasteurised milk, eggs,
foods containing additives, genetically modified or irradiated ingredients as well as those that have
undergone certain processes.
If foods are marked with any nutritional claims, e.g. “low calorie” or “low fat”, the regulations require
labelling with nutritional information in a prescribed format and content.
All of the information detailed above must be marked legibly and conspicuously on the packaging
in English and must not be covered or defaced. It is an offence (for anyone other than the person
originally responsible for dating the food) to remove or alter a ‘Use By’ date.
Food must not be sold beyond the marked “Use By” date. Any food sold beyond the marked “Best
Before” date which proves not to comply with the Food Safety requirements may lead to the Food
Authority pursuing the retailer, not the manufacturer. You are strongly advised not to sell food beyond
the “Best Before” date.
You should take care when purchasing stock to ensure these requirements are fulfilled. Particular
attention will be required when purchasing stock intended for foreign markets. Labelling legislation
outside the EC is not identical to the regulations enforced in the UK. A product labelled in English for a
non-EC country may not comply with the Regulations. The composition of the product will also be
governed by different regulations and may not comply with UK requirements.
Remember, it is your responsibility to ensure that all food you offer for sale complies with the
Regulations.
If you require any further advice, or are unsure whether food you stock complies with the legislation, you
should contact your local food authority (see information section).
11
Additional Requirements Relating to Health and Safety
The following standards relating to health and safety apply to all vehicles and stalls.
Risk Assessments
The Management of Health and Safety at Work Regulations (MHSWR 1999) require every employer
and self employed person to carry out a suitable and sufficient assessment of the risks to the health and
safety of his employees and other people who may be affected by his undertaking.
A free booklet called “Five Steps to Risk Assessment” which you can complete is available. However,
only employers with five or more employees are legally required to record the significant findings of
their risk assessment.
A risk assessment will involve the identification of hazards which are present and then evaluating the
extent of the risks involved taking account any precautions being taken.
In mobiles the main hazards will be fire and explosion associated with the use of LPG, slips and trips
inside the MCU or on the access to it, cuts and burns associated with equipment and appliances.
Further advice on health and safety matters may be relevant is contained in a free booklet called
Preventing Slips, Trips and Falls at Work (IND(G) 225(L)). There is also some useful advice in the HSE
publication ‘Health and Safety In Kitchens and Food Preparation Areas’ (HS(G)55 which is available
form HSE Books or Waterstones Bookshop.
General Conditions
The layout of the vehicle and methods of operation within must be such that they expose no risk to the
health and safety of either the operator or any member of the public.
Fire Fighting Equipment
All vehicles must be provided with fire extinguishers of suitable size and type which are adequately
maintained and located in a readily accessible positions. A dry powder extinguisher conforming to
BS5423 and rated at 89B (e.g. minimum capacity of 9kg) should be carried in vehicles utilising LPG
cylinders. Where frying is undertaken a heavy-duty fire blanket (BS6575 1985 and BSEN 1869: 1997)
must be provided. All extinguishers should be inspected annually and records of such inspections
affixed to the appliance.
Further information on fire safety issues may be available by contacting the Fire Safety Officer at
Lothian and Borders Fire and Rescue Service.
Additional requirements Relating to the Use of LPG
A gas safety certificate from a reputable company (GasSafe registered for inspecting LPG in mobiles)
indicating that the gas system has been thoroughly checked and is safe, must be submitted to the Council
at least once per annum (or more frequently if deemed appropriate).
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a)
b)
c)
d)
e)
f)
g)
h)
i)
j)
k)
All cylinders including reserves must be stored upright in a container or compartment used solely
for the storage of LPG which is vented at both high and low level to the outside air.
The compartment must only be accessible form the outside of the vehicle, it should be lockable
and it should have a notice attached indicating the presence of gas containers.
The internal walls of the compartments must be constructed to give a minimum of
30 minutes fire resistance and be gas tight to the interior of the vehicle.
Pipe work should be as short as is reasonably practicable and should be of drawn copper or
stainless steel. The pipe work should be supported at intervals not exceeding 1 metre and where
it passes through partitions it should be protected by means of rubber grommets. All flexible gas
pipes must be fixed permanently at both ends.
Lengths of flexible high-pressure hose should be kept to a minimum.
All appliances served by LPG should be securely fixed to the vehicle and must be fitted with
flame failure devices as required by the relevant British Standards.
Adequate ventilation should be provided and suitable flues fitted to all appliances.
Appliances should not be lit whilst the vehicle is in motion nor should they be left unattended
when in use.
Every LPG pipe should terminate with a readily accessible shut off valve immediately before the
appliance.
All pipe work and appliances should be regularly tested for leak using soap solution.
In addition to the above an easily accessible single emergency shut off valve (which cuts off
the gas supply to all appliances) should be provided in the vehicle.
Electrical Safety
The electrical distribution system in the mobile (the electrical wiring, connectors and appliances) are
subject to The Electricity at Work Regulations. Every employer or self-employed person has a duty to
comply with these regulations and must ensure that your electrical system in the workplace is safe. In
particular, attention must be given to the following: a)
Electrical connectors, cables. must be waterproof and suitable for external use.
b)
Cables should be sited so that they are not subject to any abuse through wear and tear, strain on
connections, mechanical damage abrasions or exposure to heat.
c)
Sockets, plugs and connectors must be visually checked for damage on a regular basis.
d)
Generators must be sited so that they cause minimum disturbance to other traders, to the general
public and surrounding environments and are suitable for external use.
Fuel should be stored in approved containers in well-ventilated areas away form sources of ignition
and away from food.
e)
All electrical appliances must be examined initially for suitability and thereafter on a regular basis.
f)
It is imperative that all electrical items are suitable for their intended use.
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g)
The electrical system should be protected by appropriate residual current devices and circuit
breakers.
h)
If you are maintaining refrigeration equipment or are charging batteries overnight do not trail
cables across public footpaths when doing so.
Training
All persons working in a mobile catering unit must be given adequate instructions and information on the
dangers associated with LPG, action they must take in the event of an emergency (whether a gas leak or
a fire), how to safely change cylinders and how to safely use equipment and appliances.
Written information can be obtained from your LPG supplier or the equipment manufacturer.
Slips and Trips
Slips and trips account for a high number of accidents at work. There must be safe access into the mobile
and the floor surface inside the mobile must be kept free from substances which are likely to cause
someone to slip. On a wet day, your risk assessment may decide that in order to control the risk
associated with water on the vehicle floor a suitable non-slip mat or walkway should be provided.
Control of Substance Hazardous to Health (COSHH)
COSHH regulations requires that you carry out an assessment of the use of hazardous substances. This
basically means looking at the substances you use to see if they are hazardous in any way. Information is
present on the container. Data sheets are also available from chemical suppliers. Think about the risks to
peoples health from the way the substances are used. Where there are significant risks decide on the
action you must take.
Note that some cleaning chemicals may fall within the COSHH Regulations. Ensure that they are
properly used. Many cleaning chemicals should never be mixed with other chemicals. Cleaning
chemicals must be properly stored in suitably marked containers. Never store cleaning chemicals in food
containers. Some cleaning chemicals may be an irritant to the skin or eyes and their use will require
protective equipment such as gloves.
A free booklet is available on the COSHH Regulations (IND (G) 136L).
Further Health and Safety Advice
Free and confidential health and safety advice for small businesses (including Health and Safety Risk
Assessment assistance) may be available by contacting the The Scottish Centre for Healthy Working
Lives Tel No. 0800 019 2211 www.healthyworkinglives.com
Further information on health and safety matters (including some free information leaflets for caterers) is
available on the HSE website www.hse.gov.uk
14
Appendix 1 – Example of Ice Cream Notice
Ice Cream Sold From These
Premises May Contain Colour
and Flavourings
Food Labelling Regulations 1996
Dairy Ice Cream Sold From
These Premises May Contain
Colour and Flavourings
Food Labelling Regulations 1996
15
Appendix 2 – Further Information
Local Food Authority/Environmental Health Contact Details:City of Edinburgh Council
East Lothian Council
Midlothian Council
Scottish Borders Council
West Lothian Council
0131 529 3030
01620 827365
0131 270 7500
01896 662706
01506 775400
Licensing Contact Details:City of Edinburgh Council
East Lothian Council
Midlothian Council
Scottish Borders Council
West Lothian Council
0131 529 3030
01620 827365
0131 270 7500
01506 775400
Food Hygiene Training Providers:Details of (some) food hygiene training providers is available by contacting:• Your local food authority.
• The Royal Environmental Health Institute for Scotland (REHIS), Manor Place, Edinburgh, (Tel. No.
0131 225 5444) (website: www.royal-environmental-health.org.uk)
• Your trade body (where applicable).
16
APPENDIX 3 – Water Use In Mobiles
Water Supply
The water used to fill the water containers is important. It should:•
•
Come from a tap fed directly by mains water. It should not come via a loft storage tank, unless you
can show that it is cleaned out regularly. If you need to use water that does not come from the public
(mains) water supply, i.e. a Private Water Supply you must contact your local Food Authority to
discuss this in more detail.
Not come from a hose if this can be avoided. If it does, the hose will need cleaned in the same way
as the water tanks themselves (see below). If a hose is needed, it must not come into direct contact
with the ground, as this can allow dirt and bacteria into the containers.
Water Containers in Mobile Businesses
If you use portable containers of any type to carry water for use in your food operation, then you must
take precautions to make sure that the water does not become contaminated.
Container Types
Only use containers which are designed for “food use” and keep them in good condition. If you can't
clean them effectively any more, you will need to replace them.
Cleaning Water Containers
To make sure that water in containers is safe to use for food preparation, hand washing and cleaning etc,
the following cleaning procedure must be followed regularly – preferably at the end of each working day.
Also use this method before using new containers for the first time.
Clean water containers must be clearly distinguished from those used for wastewater.
1. Empty all remaining water from all containers.
2. Only use fresh mains water from a clean tap for cleaning.
3. Clean and wash the outside of the container to remove any dirt, dust or other contamination. Use hot
water and a suitable bactericidal detergent (in accordance with manufacturer’s instructions).
4. Thoroughly rinse out the container.
5. Following the pack instructions, make up a suitable sterilising solution (e.g. Milton, home brew
cleaner or products intended for caravans). Use this to fill the water container to the brim and leave
to stand for the recommended contact time. Always ensure that you have read and understood the
instructions before using any cleaning chemical.
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6. At the same time, clean and soak the cap and any pipework in a bowl of the solution. Remove any
seals from the cap. Make sure all of the pieces are under the water.
If you can't disconnect your pipework, you can clean it in place by pumping the solution through
your pipes at stage 8, below.
7. Pay particular attention to the neck of the container and the cap, which have been found to carry
dangerous bacteria. You may need to use a small brush for this. Keep the brush for cleaning only
and don’t use it for anything else.
8. After the contact time empty away the solution and, if the instructions call for it, then rinse with fresh
water.
9. Put the cap back on and store the container in a clean area until it is needed again.
10. Fill containers straight from a clean mains tap, in a clean area. Do not use a filling pipe if it can be
avoided. If you have to use one then clean it immediately before use using the sterilising solution as
above.
This procedure will help to keep your water in a safe condition – but only if it is followed carefully every
time.
Samples may be taken of the water you use. If it is found to be unsafe then legal action may be taken
against you.
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