Rules applicable to catering in a temporary or non purpose built kitchen

i.e. Marquees :

Also see Golden Rules for Safe Food


If the nature of the catering is quite extensive and involved it would be advisable to consider paying for experienced commercial caterers who are registered with a Local Authority.

Temporary premises must be sited near to key services such as water, drainage and electricity.

Work surfaces and tables for the preparation and storage of food must be smooth and impervious. If using wooden tables cover with plastic wipeable table cloths or similar.

Natural light may need to be supplemented with artificial lighting particularly if food is being prepared at dusk or night time.

Adequate supplies of approved 'food-safe' disinfectants or sanitising agents must be made available for the disinfection of equipment and work surfaces.

You are advised to return crockery and equipment to your own home for washing-up. Alternatively use disposable plates and cutlery.

A sufficient supply of hot water for hand washing must be provided.

Ensure that any refrigerated storage vehicles and trailers are in close proximity and accessible.

You must make provision for the removal of refuse. Ensure that there are an adequate number of refuse containers with close fitting lids.

Separate toilet facilities are preferred for the exclusive use of food handlers. Where this is not possible exclusive cubicles should be provided within the public area. They must be maintained in a clean condition with sufficient wash hand basins with hot and cold water, liquid soap and paper towels.

It is good practice to minimise the amount of food preparation on site. This can be achieved by the use of simple cook and serve food.

HEALTH AND SAFETY

Electrical Safety
Any electrical services provided by the caterer must comply with BS7671 the standard for Electrical Systems.
Trailing cables must be avoided.
Adequate numbers of socket outlets must be provided to prevent over-loading. Multi-socket blocks should be used in preference to adapters.
All outdoor electrical systems must be constructed to provide adequate protection against water, dust and damp. In addition suitable and properly maintained residual current devices (RDCs) should be used.
Any generators and fuel must be suitably secured and fenced to prevent unauthorised access.

Liquid Petroleum Gas (LPG)
LPG used for heating, cooking or lighting must be of a fixed type installation with cylinders stored outside the stall, vehicle or building and the gas piped through securely fixed metal or armoured flexible piping.
Cylinders must be secured in an upright position and all connections should be maintained by a qualified and competent person.
Only the minimum amount of LPG for the daily operation of the unit should be stored on site. Cylinders must be stored in the open away from any fixed or temporary source of ignition, protected against unauthorised interference and accidental leakage, and with suitable hazard warning signs. The storage must not be in the immediate vicinity of the entrance or exit.
Persons involved in handling and using LPG must have training in emergency procedures, changing and handling of LPG cylinders.