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Food Hygiene Information From NWLDC

The event operates within North West Leicestershire and the Council have asked that all businesses be advised of the following:

Definition of a Food Business: Any person or organisation providing or selling any food or drink.

Please note this includes, raw, cooked, ready-to-eat, processed, unprocessed, pre-packaged, un-packed, all drinks and all sweets. This includes all stages of the food chain i.e. storage, handling, preparation, sale and distribution. This includes food or drink which is intended for the public as well as event staff/employees.

Food Businesses must comply with:

  • The Food Safety Act 1990
  • The Food Safety and Hygiene (England) Regulations
  • EC Regulation 852/2004
  • The Food Information Regulations 2014

Mandatory Basic Requirements for Outdoor Caterers on the day of the Event

Catering at an outdoor event from mobile facilities is a high risk activity carries with it the possibility of causing food poisoning to a large number of people if extreme care and attention is not afforded to good Food Hygiene and Safety procedures and practices. There is a general requirement in the hygiene legislation for all food businesses to be operated in a hygienic manner. The following guidance/information is provided in order to assist in meeting legislative requirements to ensure food is safe.

The Following Food Hygiene and Safety issues are essential basic requirements.

1) Adequate hand washing facilities.

All Food Businesses must have hot and cold running water, antibacterial soap and hand towels. The use of antibacterial hand gel, solely, is not sufficient. The use of gloves, solely, is not sufficient.

2) Temperature probe and antibacterial probe wipes.

All traders must be suitably equipped to be able to check the temperature of both hot and cold food that they prepare and store on site by the use of thermometers including probe thermometers that are to be used for monitoring the internal temperatures of hot food prior to service. Where probe thermometers are used these should be used in conjunction with probe wipes to prevent any potential for cross contamination.

3) Cleaning materials, antibacterial spray and paper towels.

All mobile traders MUST be suitably equipped with sufficient cleaning materials, including spray sanitisers and/or disinfectants, to ensure all areas are clean and free from physical, chemical and/or microbiological contamination. Particular attention must be afforded to all food contact surfaces as well as other articles that come into direct contact with food. The use of antibacterial wipes, solely, is not sufficient.

4) Temperature controlled storage facilities.

High risk food must be kept cold (8°C or colder) or hot (63°C or hotter). Where necessary, facilities must be provided in order to achieve this i.e. refrigeration and hot holding units.

5) All equipment must be clean and in good repair and condition.

Surfaces are to be smooth, waterproof, non-shedding and easy to clean.

6) All water must be sourced from a potable supply i.e. mains water.

Containers used for the storage of water must be clean, in good repair and condition and made from food-grade materials.

7) Vehicles used to transport food must be clean and in good repair and condition.

The interior surfaces of the vehicles must be smooth, waterproof, non-shedding and easy to clean. There is to be no bare wood surfaces, pallets, nails or other physical contamination hazards. Cleaning chemicals must be transported separately from food. Vehicles are not to be used for any other purpose. Refrigerated vehicles are to be used where necessary.

8) Any person handling food must be clean, free from food-borne illness or infection and fit to work i.e. free from infectious disease and skin complaints.

Where food handlers have suffered from vomiting and/or diarrhea the “48 hour rule” must be applied.

9) Documented Food Safety Management System based on the principles of HACCP (Hazard Analysis and Critical Control Points)

All mobile traders MUST provide and use appropriate, event specific, HACCP based Food Safety Management documentation.

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:

  • Principle 1: Conduct a hazard analysis.
  • Principle 2: Determine the critical control points (CCPs).
  • Principle 3: Establish critical limits.
  • Principle 4: Establish monitoring procedures.
  • Principle 5: Establish corrective actions.
  • Principle 6: Establish verification procedures.
  • Principle 7: Establish record-keeping and documentation procedures.

The Safer Food Better Business pack provided by the Food Standards Agency may be appropriate if all food safety risks are covered and corrective actions are stipulated.

10) Monitoring Records

Businesses will be expected to monitor and record checks on food being provided at the event in line with their Food Safety Management System.

Furthermore, in those circumstances where food has been prepared/cooked at a site before the event (for example at the registered business address), the business must ensure documented temperature records accompany the food at all stages of storage, preparation, production and service. These records must detail the time, place and temperature of the food when cooked, the times and temperature of the food during any transport and the time and temperature of the food upon arrival to the event.

11) Menu Details and Allergen Information

Food Business Operator must be able to accurately inform customers which of the 14 prescribed allergens are in the food and drinks which they provide. You must know which allergens have been used in your dishes. You will need to keep a copy of the current ingredient information of any ready-made foods you use, such as sauces. This means you will also need to regularly check the information from suppliers to see if there have been any changes to the ingredients.

The 14 allergens are as follows:

  • Peanuts Sesame Cereals containing gluten
  • Other nuts Milk Mustard
  • Eggs Fish Soya
  • Celery Lupin Sulphur dioxide/Sulphites
  • Molluscs Crustaceans

Food businesses must also control cross-contamination of allergenic ingredients on the day of the event. This includes during storing, preparation, cooking and service.

12) Food Safety and Hygiene Training Certificates

Certificates must be available on the day of the event.

Should you have any queries on your responsibilities please contact Miss Laksmi Kerrison Environmental Health Officer at North West Leicestershire District Council by email or phone contact details are as follows: LAKSMI.KERRISON@nwleicestershire.gov.uk or 01530 454559.