Outdoor Event Catering

Food Hygiene Issues

Food hazards such as the growth of dangerous bacteria or cross contamination may occur if food is not handled correctly. To minimise the hazards the following simple precautions must be taken.

Transportation of Food

All food must be wrapped, covered or placed in sealed washable containers while it is being transported to the event. This will prevent food from becoming contaminated with dirt and bacteria.

Vehicles and containers used to transport food must be kept clean and in good repair.

Food must be separated from any other items being carried in the vehicle. Ready to eat foods should be separated from raw foods to prevent any risk of cross contamination.

Some types of food must be kept cold to prevent dangerous bacteria from growing on them These are called high risk foods and include:

• Any cooked meat or fish products
• Ready to eat foods such as pies, quiches, jacket potato fillings, salad items, cooked rice.
• Dairy products and foods containing eggs, custard or cream

All of these foods must be kept at or below 8 degrees Celsius during transport and during display for sale. This can be achieved using refrigerated vehicles or insulated containers with ice packs, which should be checked periodically with a thermometer.

Preparation of Food

Where food preparation and / or cooking is to be carried out at the event, a sink with hot and cold water must be available for the washing of utensils, equipment or food.

Where unwrapped foods of the types listed above are to be prepared or handled regular and frequent use of a wash hand basin with hot and cold water, soap and hygienic hand drying must be made. It is the responsibility of the caterer to ensure that these facilities are provided at their stall. Adequate provision of hot water or an electricity supply for connecting a hot water urn must be agreed with the organisers.

Surfaces and equipment that comes into contact with food must be kept clean and disinfected. The caterer must supply a suitable disinfectant for this purpose. Wherever possible, separate equipment should be used for ready to eat foods, to minimise the risk of cross contamination.

All food handlers handling open food must wear clean protective over-clothing. Jewellery should not be worn whilst handling open food. A plain wedding band and small sleeper earrings are acceptable.

Smoking at food stalls is prohibited. Caterers must make sure that they leave the stall if they wish to smoke. Hands must be washed thoroughly before handling food again.

Bags and bins for the collection of food waste and other rubbish must be provided by the caterer. Arrangements for the collection and disposal of refuse will be made by the organiser.

Displaying Food

All unwrapped foods which are displayed for sale must be kept at least 45 cm above the ground, and out of reach of customers and protected from contamination by providing a cover over the top, back and sides of the stall.

High risk food (examples of which are listed above) will need to be displayed at or below 8 degrees Celsius and must be separated from raw food.

Serving Food

Caterers should avoid directly handling unwrapped foods when serving to customers.

Spoons, tongs, plastic wrapping or disposable gloves can be used to prevent hands from coming into direct contact with food.

All hot food on display for sale should be kept above 63 degrees Celsius.

Food Hygiene Training

All persons preparing or cooking food must be trained to at least the level of the Level II Award in Food Safety in Catering or it's equivalent. Copies of your certificates must be submitted with your application to attend events.

The originals must be available on the day for inspection by the Event Safety Officer prior to the event being opening to the public.

Registration

All caterers should be registered with the Local Authority in whose area their business is located. Evidence of registration should be submitted with your application form. You should also include the date of your last food hygiene inspection.

National Food Hygiene Rating Scheme

It is expected that all traders will have attained a minimum score of 3 (generally satisfactory) or more on the National Food Hygiene Rating scheme.

General Rules applicable to all Stallholders

• Keep yourself clean and wear clean protective clothing.
• Always wash your hands thoroughly: before handling food, after using the toilet, handling raw food or waste and after every break.
• If you have a skin, nose, throat, stomach or bowel complaint or infected wound, you must not handle unwrapped food. If you have been unwell you must have been symptom free of any diarrhoeal or vomiting symptoms for at least 48 hours.
• Ensure that spots, cuts and sores are covered with a brightly coloured waterproof plaster.
• Avoid unnecessary handling of food.
• Do not smoke, eat or drink where open food is handled.
• Clean as you go - keep all equipment and surfaces clean.

Remember

Food stalls may be visited by Environmental Health Inspectors to ensure they are meeting food safety requirements and action taken where necessary.

Non-food Related Issues for Outdoor Event Catering

Liquid petroleum gas (LPG)

LPG is the main source of fuel for outside catering operations and presents a substantial fire/explosion risk; therefore the catering organisation will be requested to confirm the following:

• That all operators using LPG have a basic understanding of its safe use, its characteristics and emergency procedures;
• That storage at each catering operation does not exceed that which is required for a 24-hour period or a maximum of 200 kg.
• That all LPG is handled and stored in accordance with the current regulations and codes of practice;
• That all supplies of LPG are secure from interference by the audience.

Electrical installations

Electrical power to catering operations will be self-contained, unless otherwise agreed.

• All electrical installations will be the responsibility of the catering organisation and will be requested to comply with the following considerations:
• All generators shall be diesel fuelled and be of a suitable rated power output for the intended use;
• All generators shall be fitted with Earth Leakage Circuit Breakers, Earth Spikes and shall be suitably protected from the public;
• All electrical installations including cables shall comply with the general requirements of the Electricity at Work Regulations 1989;
• All cables and sockets shall be appropriate for their intended use; and Cables are protected from the audience and do not create a trip hazard.

Fire fighting equipment

Each individual catering unit depending on type should contain suitable fire-fighting equipment to the following levels:

• Non-Cooking: One x 2 kg dry-powder extinguisher;
• Cooking: One 2 kg dry-powder extinguisher and a 1 m2 light duty fire blanket (BS 6575:1985)
• Deep Fat Frying: 9 litre foam-type fire extinguisher and a 1m2 light duty fire blanket.

The Checklist

• Evidence of registration with Local Authority
• Evidence of Food hygiene training to Level II
• Details of rating on National Food Hygiene Rating scheme
• Public Liability Insurance to the value of £5million
• Date of Last food hygiene inspection.