You must comply with current food safety regulations and this will be

Garthorpe race-course H&S guide
for food and drink vendors and children’s amusement operators
If you wish to sell raw or cooked food or drinks or you wish to provide children’s amusements
(carousels, slides and the like) at Garthorpe race-course, you are strongly advised to read and comply
with what follows. If you don’t, you will be asked to change your way of working and may be asked to
cease trading. These requirements have been put together with the kind assistance of Melton Mowbray
Borough Environmental Health department, although the interpretation is our own. Please note that in
addition to any checks undertaken by point-to-point H&S officials, your stand may also be subject to
inspection by local authority Environmental Health officers.
Amusements
You must comply with current safety regulations.
You will be asked to produce a current third-party liability insurance certificate covering risks up to at
least £1M. And you will be asked to produce a current ADIPS equipment safety certificate or, for
bouncy castles and other inflatables, a PIPA certificate. If you cannot show these, you will not be
allowed to operate.
Food and drink
You must comply with current food safety regulations.
You must be registered with your own local authority and you will be asked who this is.
You must have a completed up-to-date copy of the ‘Safer Food Better Business’ (or equivalent)
record-keeping pack.
You will be asked to produce a current third-party liability insurance certificate covering risks up to at
least £1M. If you cannot do so, you will not be allowed to trade.
Ready-to-go food and drink
All ready-to-eat food – and this includes confectionery – must either be pre-packed or presented under
an insect-proof cover.
Although the need for chilling varies widely by product, you be expected to offer the following chilled
to less than 8˚C (ideally less than 5˚C): soft or semi-hard ripened cheeses, cooked products such as
meat, fish, eggs and soft cheese, and sandwiches or similar containing fillings or toppings made with
these. You must have some means of checking the temperature within your cool-box or fridge (a
portable dial-type thermometer is fine), but if you also cook food this thermometer must be additional
to any thermometer used for checking cooking temperatures.
We do not subscribe to the ‘no need to chill’ dispensation for some ready-to-eat foods that are on
display for less than four hours.
If you serve drinks and the cups used are not disposable, washing facilities for them must be provided
(see Hygiene below). If you dispense mixed drinks such as Pimms Cup from a jug, you must keep the
jug covered.
Storage
Garthorpe is not a typical ‘market stall’ environment, and your stand may be in direct sunlight for six
hours or more. If you cook raw meats (burgers, sausages and the like), you should ensure that your
meat container does not contain materials at widely different temperatures. This can occur after a
couple of hours when (e.g.) burger patties at the top of a cool-box warm up (even when the lid
contains a freezer pack) while the ones at the bottom remain frozen. This itself is not a problem, but
unless cooking time is continually adjusted so that everything is thoroughly cooked (e.g. by using a
temperature probe regularly), it is all too easy to sell things that are insufficiently cooked at the centre
while appearing well-cooked on the outside.
While there is no requirement for raw meats to be chilled before cooking, we would advise you to chill
them in the same manner as ready-to-go food and to ensure that everything is at a uniform temperature
(to avoid subsequent undercooking, as described above).
Fresh meats
If you sell vacuum or modified atmosphere packed raw meat, it must be stored at less than 8˚C (ideally
less than 5˚C). If you sell raw meat which is simply overwrapped, it need not be chilled although you
may wish to do so to prevent it tainting in hot weather.
Hygiene
If everything you supply is pre-packed, this section does not apply to you.
For hand washing, you must have a towel or disposable towels and a supply of water (preferably but
not necessarily hot) and detergent (or soap or antibacterial wash). Water-free hand sanitiser is a useful
extra but it is not a substitute for washing with water. If you need to wash cooking implements, you
will need washing facilities which are separate from those used for hand-washing. If you need both
types of washing facility, it is acceptable to provide one ‘mini-shower’ where water is sprayed over
hands or implements and there is no sink (you will also need towels and some cleansing additive such
as a detergent).
Use of caterers’ hygienic (‘blue’) gloves will not be regarded as an alternative to having hand-washing
facilities, even when one operative only serves while another only handles money.
Gas
If you use a gas burner for cooking or heating, you will be asked to produce a service record made
within the last twelve months by a Gas Safe registered engineer who is certified to work on LPG
mobile equipment. There is no exemption for single appliance / single bottle portable installations,
contrary to popular belief. If you have more than one appliance fed by one bottle, or more than one
appliance / bottle combination, this will need to be set up each time by a registered engineer, so – in
practice – such combinations will need to be built in to a vehicle or trailer and certified annually as a
fixed installation.
Electricity
If you use electrical equipment that is powered at 120volts or higher (and that includes UK mains
voltage), you will be asked to produce an electrical test service record made within the last twelve
months by a Building Regulations ‘Part P competent’ engineer or C&G 2377 certified engineer or
equivalent. Free-standing generators need separate certification.
Griddles
If you use a griddle or turn-spit, it must be positioned such that children cannot touch it. A griddle
facing your customers must at ‘adult’ height or else it must be positioned sideways away from the
public.