Food Safety for mobile vehicles, trailers and temporary food stalls

Food Safety for mobile vehicles, trailers and food stalls
Torridge District Council
Introduction
The information in this booklet is intended to provide guidance for any person wishing to
operate a food business from non-fixed premises usually as a registered food business. It
is not a comprehensive guide to the law, however, applying the guidance will help you to
comply with legislation.
Non-registered food sales
If you would like to sell food as a one off event for example as part of a fund raising
function, please contact us as we maybe able to wave the registration process. However
we would prefer you to run the event under a registered food business e.g. schools may
work with parents as helpers on school fetes, BBQ’s etc. Someone needs to be in charge
that is competent in food safety procedures and has an up-to-date food hygiene training
certificate. Please complete the application form provided at Annex A.
Food Premises Registration
Before you start to operate your food business you must register with the Local Authority
where the business is based. The application must be made 28 days before you intend to
start trading.
A food business registration form can be obtained from:
Food and Safety Team
Torridge District Council
Riverbank House
Bideford
EX39 2QG
Telephone: 01237 428809
Or you can download the form and post this to us or apply online via business link.
Search for Torridge Food Business Support
The Licensing Act 2003
If your planned event involves the sale of alcohol, regulated entertainment or late night
refreshment you may - depending on the number of people attending - need to apply for
a Temporary Event Notice or a Premises License. You may require a licence to serve ’late
night refreshment’ if you supply hot food and hot drinks between the hours of 11pm and
5am.
The four licensing objectives are:
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The prevention of crime and disorder
The prevention of public nuisance
Public safety
The prevention of harm to children.
More information on the Licensing Act 2003 can be found online at the licensing section of
the Torridge District Council website: Search Torridge Licensing . Telephone 01237
428700. Email: licensing@torridge.gov.uk
www.torridge.gov.uk/food
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Requirements for movable and/or temporary premises (such as marquees,
market stalls, mobile sales vehicles), premises used primarily as a private
dwelling-house but where foods are regularly prepared for placing on the
market and vending machines
1. Premises and vending machines are, so far as is reasonably practicable, to be so sited,
designed, constructed and kept clean and maintained in good repair and condition as to
avoid the risk of contamination, in particular by animals and pests.
2. In particular, where necessary:
(a) appropriate facilities are to be available to maintain adequate personal hygiene
(including facilities for the hygienic washing and drying of hands, hygienic sanitary
arrangements and changing facilities);
(b) surfaces in contact with food are to be in a sound condition and be easy to clean and,
where necessary, to disinfect. This will require the use of smooth, washable, corrosionresistant and non-toxic materials, unless food business operators can satisfy the
competent authority that other materials used are appropriate;
(c) adequate provision is to be made for the cleaning and, where necessary, disinfecting
of working utensils and equipment;
(d) where foodstuffs are cleaned as part of the food business’ operations, adequate
provision is to be made for this to be undertaken hygienically;
(e) an adequate supply of hot and/or cold potable water is to be available;
(f) adequate arrangements and/or facilities for the hygienic storage and disposal of
hazardous and/or inedible substances and waste (whether liquid or solid) are to be
available;
(g) adequate facilities and/or arrangements for maintaining and monitoring suitable food
temperature conditions are to be available;
(h) foodstuffs are to be so placed as to avoid the risk of contamination so far as is
reasonably practicable.
Vehicle requirements
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Vehicles and trailers should be purpose built and of an adequate size to allow food to
be prepared hygienically.
In vehicles, the cab should be separated from the food area. Where this is not
possible, the cab must be constructed so that it can be kept clean.
Barrows and temporary stalls must be constructed so that they can be kept clean and
so that food is protected from the risk of contamination.
Cleaning must be made as easy as possible
Floors must be provided with a slip resistant, impervious material. The edges should
be sealed and coved where possible to make cleaning easier.
Where gas appliances are in use with LPG, floors must have pest proof ventilation
vents, recommend one in each corner.
Walls, ceilings and doors must be smooth and impervious and easy to clean. Suitable
surfaces will include; Plastic sheet material, metal cladding, non-toxic washable paints.
As far as possible, all surfaces should be continuous. Where joints are unavoidable
they should be sealed to prevent dirt traps.
www.torridge.gov.uk/food
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Work surfaces, storage units and equipment
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All work surfaces, cupboards and shelving should be capable of being easily cleaned.
Suitable work surfaces will include laminated wood and stainless steel.
Cupboards and storage units should be finished with an impervious, washable surface
such as laminate or stainless steel. Non-toxic washable paints or varnished wood are
acceptable, but are less durable.
Washing Facilities
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The provision of facilities for equipment, food and hand washing are a legal
requirement. They are needed to reduce the risk of cross-contamination.
The tables starting from page 8 will help you decide if you have the correct facilities
for the type of food business that you are operating.
Hand Washing
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Where open or unwrapped foods are prepared or sold, a wash basin must be provided
for washing hands.
The basin must have a supply of hot and cold water (or warm water at a controlled
temperature). Small thermos flasks and are not acceptable as they do not hold
enough water.
A supply of soap and a hygienic method of hand drying must be available.
Liquid soap and paper towels are a more hygienic option than traditional bars of soap
and cloth towels.
Hand gels are not an acceptable alternative to hot water.
Wash basins must be designated for hand washing only and positioned so that they
are easily accessible at all times.
You may be required to have more than one hand wash basin depending on the type
of food handling activities and the number of staff involved.
Antiseptic wipes will only be acceptable if selling olives, biscuits, sweets where foods
are not handled directly or if food is fully wrapped.
Equipment washing
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The number of sinks required will depend upon the type of business operation and the
equipment to be washed.
Consideration must be given to the size and the type of fixtures and fittings that will
need to be cleaned. This is particularly important if you are unable to return to your
base at the end of the day to clean equipment.
You may need to wash crockery and cutlery throughout the trading period as well as
equipment used for food preparation.
It is recommended that a double bowl sink with U bend water trap for waste and
integral drainer is fitted, however, a minimum of one sink must be provided, where
appropriate. Waste water must be disposed of without risk of contamination to food.
An adequate supply of hot and cold water, or warm water at a controlled temperature,
must be provided, together with a detergent and/or sanitiser. In accordance with new
Food Standards Agency Guidance sanitisers should be BS 1276:1997 or BS EN
13697:2001 accredited (commercial standard).
Food Washing
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A sink may be required for washing food. For example; a business which may need to
wash and replenish salad items regularly.
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Food should not be washed in hand wash sinks or sinks that have been used for raw
meat or washing equipment that is soiled. Alternatively a clean bowl maybe used
where appropriate.
Water Supply
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Water must be taken from a potable source (i.e. directly from the mains). If a private
water supply is used then you must ensure that it is regularly tested to make sure it is
safe to use.
Water should be supplied directly to the washing facilities. This is to prevent slipping
accidents through spills or scalding from carrying hot water.
For large operations hot (or warm) water should be provided continuously. A gas
multipoint water heater is recommended. This type of equipment can supply hot water
at a number of different outlets at one time.
If urns or kettles are used to heat water for washing, they should have a thermostat
to control the water temperature to prevent scalding accidents.
Urns must be positioned as close as possible to the washing facility.
Water tanks and storage containers must be regularly cleansed and disinfected.
Suitable disinfectant tablets or liquids can be obtained from camping/caravan suppliers
or supermarkets.
The manufacturers guidance on the use of disinfectants must be carefully followed to
ensure that disinfection is effective
Quantity of water required
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This will depend on the type of business and the ability to refill your water supply
whilst trading.
Before setting up your business on site, you should determine the position of a
suitable water supply and the number of storage containers you will need.
A minimum of 40 litres (8 gallons) of cold water and 10 litres (2 gallons) of hot water
should be available. This could be reduced for businesses providing only low risk
wrapped products.
Waste Water
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Waste water should drain from the washing facility into a sealed container.
The container must be clearly marked as ‘waste water’.
Waste water must not discharge onto the highway, into rainwater gullies or onto the
ground.
Waste water must be disposed of at an appropriate disposal point.
Containers used for waste water must be regularly cleaned and disinfected.
Under no circumstances should the waste water container be used for carrying clean,
potable water.
Waste Storage and Disposal
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Waste must be stored in lidded bins. Foot pedal operated bins are best.
Waste bins must be emptied regularly. This will discourage flying insects from entering
the vehicle or stall.
Suitable bins should be provided for customers to dispose of their litter.
Waste oil must be left to cool and collected in a lidded container it must be collected
by a licensed waste contractor.
www.torridge.gov.uk/food
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Ventilation
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Adequate natural or mechanical ventilation must be provided in a mobile catering
vehicle. Ventilation is required at high and low levels to remove cooking odours and
condensation to reduce heat and humidity as well as removing smoke and vapours
A ventilation canopy should be provided above deep fat fryers and griddles. The
canopy should incorporate grease filters
The ventilation ducting should terminate above the roof of the vehicle or trailer and be
fitted with a suitable cowl to prevent rainwater from entering the unit
LPG gas appliances must be certified by a competent person who is Gas Safe
Registered, www.gassaferegister.co.uk
Pest proof vents must be provided in the floor at four corners to prevent the
accumulation of LPG gas in the mobile unit should there be a leak, discuss this with
your gas safe registered engineer.
Lighting
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Adequate natural or artificial light is required to allow for hygienic food preparation
and for staff to work safely
Light bulbs and fluorescent tubes should be protected with shatterproof covers
Toilets
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When traders operate on the same site throughout the day, arrangements should be
made for access to toilets in nearby premises.
Toilets provided inside a catering vehicle must be suitably ventilated to the outside air.
Entry into the toilet compartment must be through a ventilated lobby or from outside
the vehicle.
A wash hand basin complete with hot and cold water (or warm water at a controlled
temperature) soap and hand drying facilities must be provided within the toilet.
Food and Safety Team
Torridge District Council
Riverbank House
Bideford
EX39 2QG
Tel 01237 428809
Email: foodandsafety@torridge.gov.uk
www.torridge.gov.uk
www.torridge.gov.uk/food
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Useful contacts
Food Safety and Food Standards
Food Standards Agency
www.food.gov.uk
Food Standards Agency Publications: Tel.0845 606 0667
E mail: foodstandards@ecologistics.co.uk
Health and Safety
Health and Safety Executive
www.hse.gov.uk
HSE Infoline can be contacted at: HSE Information Services,
Caerphilly Business Park, Caerphilly, CF83 3GG
Tel: 08701 545500
General
Chartered Institute of Environmental Health
www.cieh.org
Nationwide Caterers Association
www.ncass.org.uk
Institute of Trading Standards
www.tradingstandards.gov.uk
www.torridge.gov.uk/food
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ANNEX A - APPLICATION FORM
Notification to the council that you intend to sell food at a temporary
event
Event
Date of
event:
event:
Your name:
Business
name:
Name of person in charge on the day of
the event:
Number of people working on the stall:
Business Address
Home Address (if different)
Post Code
Telephone
Mobile
Email
Website
Post Code
Telephone
Fax
Documentation required prior to the event:
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I have enclosed a copy of my health and safety risk assessment (required)
I have enclosed a copy of my Public Insurance Document (required)
I have completed Part A, Part B and Part C of the application form
Please have this documentation available on the day of the event where
applicable:
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Food safety Management System and records
Copy of food hygiene training records for staff handling food on the stall
Copies of certificates for assurance schemes where required. (e.g. Organic)
Gas Safety Certificate (required for gas appliances)
Electrical Safety Certificate (required for electrical appliances)
Any stallholder who falsifies information on this form or fails to keep to the agreed
conditions maybe suspended from trading at the event by the manager of the event.
www.torridge.gov.uk/food
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Torridge District Council environmental health officers may also use statutory powers
where there is a risk to public health or safety.
Applicants declaration
I have read the conditions for the event relating to
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Part A Health and Safety
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Part B Waste
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Part C Food Safety
of this application form and will provide the facilities that have been requested where
applicable to my business. I understand that it if I fail to keep to the agreed conditions I
may be suspended from trading or be subject to statutory powers under public protection
law.
Name of Food Business
Operator
Signature of Food Business
Operator
Date
It is recommended that you keep a copy of this form for your records
Please return this form, and any enclosures to:
Food and Safety Team
Torridge District Council
Riverbank House
Bideford
Devon
EX39 2QG
Tel: 01237 428809
The event attracts crowds of people and therefore extra care needs to be taken to ensure
public safety. Environmental Health Officers from the Public Protection Service may visit
your stall during the event to ensure that everything is safe and hygienic. Please help
them to carry out their duties. Working together will help everyone to have a safe and
enjoyable event.
www.torridge.gov.uk/food
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PART A HEALTH AND SAFETY
HEALTH AND SAFETY
Training
The people who are running and working on the stall will receive training relating to
health and safety risks associated with the stall.
Risk Assessment
I will carry out a risk assessment relating to my stall including a fire risk assessment
where required. (If you need guidance on carrying out a risk assessment details of
contacts are at the end of the application form.)
Stalls that are cooking - If you are not cooking circle- N/A
Cooking appliances and other equipment with hot surfaces will be shielded to prevent
members of the public coming into contact with the hot surface.
Stallholders engaged in cooking must have a fire blanket and appropriate type of
extinguisher available. (Your fire risk assessment should identify what equipment you
need.)
As a recommendation, stalls cooking food should have a 4kg dry powder or four litre
foam extinguisher. If deep fat frying is taking place it is recommended that you fit a
flame failure device and also have a suitable fire blanket available. Stalls with
generators and or electrical equipment should have a 4kg dry powder or carbon
dioxide CO2 extinguisher.
Electrical Appliances - If you are not using electrical appliances circle- N/A
Please write what electrical equipment you will be bringing to use at the
event below:
 The electrical appliances we use at the event will be designed and constructed to a
suitable standard and are regularly checked and maintained by a competent
person.
 The electrical appliances, cables and connections will either be protected from
exposure to the elements (rain) or must comply with appropriate British Standard
for use in wet conditions.
 Electrical cables will be protected from damage and will not be trailed across
walkways without floor cable covers.
Gas Appliances - If you are not using gas appliances circle - N/A
Please write how many cylinders you will have on site, the size and the type
of gas cylinder (e.g. LPG, Butane) below:
 The gas fired appliances we are using are designed and constructed to a suitable
standard and are regularly checked and maintained by a competent person.
 A gas safety certificate will be available for inspection at the event. (See Gas safe
register online for contact details of suitable gas engineers.)
PART B WASTE
Waste
Waste Water will need to be collected in clearly labelled waste water container(s)
which are capable of being emptied without spillage and manual handling risks.
Where facilities for waste water disposal have been made available on site you must
follow the organisers rules for disposal. Where there are no facilities for waste water
disposal the waste water container must be taken back to your food business for
suitable disposal off site.
Waste oil must be left to cool and empted into a suitable lidded container. Fats and
oils must not be poured into the drains or on the ground. Oils should be returned to
your business for collection via a licensed contractor.
Litter and rubbish generated during the event by the business must be cleared
regularly from the stall and surrounding areas and not allowed to collect at the back
of stalls. All refuse should be kept in suitable containers and should be of a sufficient
size for the amount of litter likely to be generated.
Note: The area around the stall must be kept free from obstruction. You will be
responsible for ensuring that the area immediately around your stall is kept free of
tripping and slipping hazards e.g. rubbish including waste cups, boxes or spillages of
grease etc.
PART B WASTE
FOOD SAFETY
Food hygiene regulations are in place to protect the general public from all food risks
and hazards. Mobile caterers have a responsibility to adhere to those regulations and
ensure every product that is sold is safe to consume. The hygiene requirements are
set out in Regulation EC 852/2004 and the Food Hygiene (England) Regulations
2006.
For stalls selling food, applications will only be considered from businesses
that are registered with the Local Authority where their business is based.
My food business is registered with (Name of the council):
DESCRIPTION OF FOOD ON SALE- Please list ALL products you intend to sell at
the event. You will only be permitted to sell produce listed below, and may be asked
to remove any undeclared items. Please contact the Torridge Food and Safety Team
prior to event in Torridge to discuss and agree any changes. (Contact details are at
the end of the form)
Wrapped Foods e.g. raw meat, cooked meat, jars of jam etc
Unwrapped Foods e.g. pies, pasties
Foods that will be cooked on site - Please provide details of the foods you will
cook on site for sale or for samples. If you are not cooking leave blank
Samples and Tasters- Please provide details of the food available for customers to
taste. Leave blank if you will not be providing samples/tasters.
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Documented Food Safety Management
You must assess the food safety risks of your business and have documented
procedures to show how you ensure that the food you produce is safe. You should
contact your council for further details. Further information is also available on the
Food Standards Website www.food.gov.uk
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PART B WASTE
Food Hygiene Training
Food handlers are to be supervised and instructed and/or trained in hygiene matters
appropriate to their work activity. A record of food hygiene training received by
staff must be made available for inspection on the stall.
Hand Washing Facilities
Where open high risk foods are handled there must be good hand washing facilities
on the stall. These must include a basin or sink with a supply of hot and cold water.
Ideally this should be purpose built and connected to a water supply and drainage
facilities. Small thermos flasks are not acceptable as they do not hold enough water.
You will need to consider how you will provide hot water to your stall. Where hot
water is provided by an urn a suitable risk assessment must be made. Antiseptic
wipes will only be acceptable if there is no direct food handling e.g. olives,
biscuits, sweets or if food is fully wrapped.
Where the event organiser provides hot and or cold water and you intend to use this
you will be required to bring a container to safely transfer the water to your stall.
You must also provide a suitable container to remove waste water from your stall.
Equipment Cleaning Facilities
Where you cut, slice or prepare any foods on work surfaces or chopping boards or
use equipment to handle open high risk foods, you must provide a second separate
sink for washing of equipment with a supply of hot and cold water or appropriately
mixed running water to the sink. Suitable drainage must be provided for the sink.
Cleaning Chemicals and Equipment
You must ensure your stall is kept clean throughout the event. You will need to have
cleaning equipment and materials including cleaning cloths, detergents and
sanitizers (Commercial grade: BS 1276 or BS 13697).
Food Storage and display
All foods must be stored off the floor
If you are selling high-risk foods e.g. cooked meats/products, fish, shellfish and soft
and blue veined cheeses, you must ensure these are kept chilled at 80C and below.
(N.B all foods should be kept out of direct sunlight) temperature checks should be
carried out.
If you are storing hot food on site you must ensure it is held at 630C and above or
sold within 2 hours. Temperature checks should be carried out.
Cooking
If you are cooking food on site you must have a method to ensure that foods are
cooked or reheated thoroughly, a safe cook core temperature is above 750C.
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