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Food safety

Providing food and drink is often a key part of outdoor event. Outdoor catering can be high risk due to a variety of reasons including large numbers of people, unpredictable demand, the use of temporary accommodation, the use of temporary staff and the weather.

Prior to the event it is recommended that you;

  • Check all caterers are registered with the Local Authority where their business is based.
  • Ask for a copy of a recent inspection letter to check standards achieved in the previous inspection.
  • Check caterers have a minimum Food Hygiene Rating of 3 (Generally Satisfactory).
  • Inform Environmental Health of all caterers and their Food Hygiene Ratings 2 weeks before the event.

You should consider;

  • Refuse disposal including liquids (waste water), fats/oils/grease and recycling.
  • Separate toilet facilities for caterers.
  • Provision of hand wash facilities and water supply.
  • Power supply.
  • Need to maintain frozen, chilled or hot food temperatures.
  • Safe use of solid fuel BBQs, gas or LPG.
  • Electrical safety.

More in depth guidance on Outdoor and Mobile Catering can be found here.

Please note that the giving away of free samples of food is regarded as a sale and must comply with hygiene requirements.

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