Food

Compliance with food safety and health and safety legislation

The guidance outlined here attempts to provide practical advice on the standards required for mobile food traders with respect to the relevant legislation. The application of these standards may also benefit other types of mobile catering such as ice cream vans, market stalls or outside caterers.

Relevant legislation

• Food Safety Act 1990 (www.opsi.gov.uk/ACTS/acts1990/Ukpga_19900016_en_1.htm).
• Food Safety (General Food Hygiene) Regulations 1995 (www.opsi.gov.uk/si/si1995/uksi_19951763_en_1.htm)
• Food Safety (Temperature Control) Regulations 1995 (www.opsi.gov.uk/si/si1995/Uksi_19952200_en_1.htm).
• Health and Safety at Work etc. Act 1974.

Other guidance

• Industry Guide to Good Hygiene Practice: Catering Guide (http://archive.food.gov.uk/dept_health/pdf/catsec.pdf).
• HELA 52/13 Fire Explosion in LPG in Mobile Catering Units.
• Mobile and Outside Caterers Association: 0121 6937000.

Food safety/hygiene

There is now a legal requirement under the Food Safety (General Food Hygiene) Regulations 1995, for a proprietor of a food business to identify steps critical to ensuring food safety. This process is called hazard analysis and involves identifying and controlling hazards from receipt of goods through to food service.

At present, there is no requirement for food proprietors to keep documented records. However, to ensure the system is effective and checkable, it is recommended that records are kept. Examples would include temperature control and training records. A documented system may help towards a defence of "due diligence" (i.e. if legal action is taken under food safety legislation).

More detailed advice for caterers is available in:

• Safer Food, Better Business from the Food Standards Agency (www.food.gov.uk/foodindustry/regulation/hygleg/hyglegresources/sfbb/sfbbcaterers)
• S.A.F.E. (Systematic Assessment of Food Environment) from the British Hospitality Association (www.bha-online.org.uk).

Training

The Food Safety (General Food Hygiene) Regulations 1995 also require the proprietor of a food business to ensure food handlers are supervised, instructed and trained in food hygiene matters appropriate to their work activities.

Mobile caterers employing only one or two people may find that supervision is not practical. If this is the case, training must be sufficient to allow work to be carried out unsupervised. Providing evidence of training; i.e., a basic food hygiene certificate, will demonstrate that this regulation has been complied with.

Illness and medical conditions and food handling

Any person working in a food handling area should report knowledge concerning illness or medical conditions to the proprietor of the food business if:

• they suspect they are suffering from a disease;
• they may be a carrier of a disease or other medical condition likely to be transmitted through food;
• there is a likelihood of contaminating food with harmful micro-organisms. Examples would include diarrhoea, or other stomach upset.

Proprietors should seek advice from their GP or the public protection team of Medway Council if they suspect they or their staff could pose a health risk or if they are unsure as to the risk.

Premises layout and design

It is important that premises are in good repair and kept clean to avoid food contamination.

Food contact surfaces must be cleaned and disinfected regularly (the use of a combined detergent/disinfectant, sometimes known as a 'sanitizer', is recommended. Surfaces should be smooth, washable and constructed from non-toxic materials. Surfaces complying with this requirement include stainless steel, ceramics and food grade plastics. Wooden boards are not suitable for high-risk foods.

It is good practice to develop a cleaning schedule indicating what is to be cleaned, how often and the materials to be used.

Facilities for washing up and washing food

• Hot and cold water and a supply of detergent must be available for washing equipment.
• A suitable disinfectant should be available for food contact equipment.
• Equipment may be returned to the caterer's base or depot for cleaning, although provision must be made for equipment that requires cleaning more frequently.
• It is good practice to use separate sinks for food and equipment washing. If this is impossible, the sink should be cleaned between uses.
• Facilities for cleaning food may be at the base or depot.
• The water supply must be filled from a potable (drinkable) supply. Ideally the mains and the tank must be kept clean and disinfected frequently.
• It is good practice to empty tanks regularly and refill with fresh water. Sterilising regularly is also good practice.

Please note: Separate facilities must be available for hand washing, as described in the section about personal hygiene below.

Waste disposal

Adequate arrangements for the hygienic storage and disposal of waste must be available. Solid waste should be removed from food preparation areas regularly and stored in lidded containers.

Liquid waste may be stored in holding tanks where access to main drainage is not available. Tanks should be cleaned and disinfected regularly.

Ventilation and lighting

Adequate ventilation and lighting appropriate to working activities must be provided.

Food storage and temperature control

The Food Safety (Temperature Control) Regulations 1995 require that all food which may support possible bacteria growth or the production of toxins (poisons) is subject to temperature control.

The regulations state that foods requiring temperature control must be held either:

• Hot: at or above a minimum temperature of 63^oC.
• Chilled: at or below a maximum temperature of 8^oC.

Please note: It is recommended that all refrigerators operate at or below 5^oC to prevent multiplication of harmful bacteria.

A cold box is unacceptable because it will only keep foods at the correct temperature for short periods of time. The same is true for insulated boxes intended for holding hot food.

Some foods are exempt from temperature control regulations. However, it is good practice to store all foods under appropriate conditions even if they are exempt from the regulations. Adequate refrigeration equipment is, therefore, essential.

Monitoring and recording temperatures will help fulfill the requirements of hazard analysis.

Personal hygiene (back)

• There must be a basin provided with hot and cold water, for hand washing only. Soap (preferably liquid bactericidal) and a means of drying hands must be provided. Reusable towels are not recommended; disposable paper towels are ideal.
• Hands must be washed before handling food and whenever necessary to prevent risk of food contamination.
• Any cuts, sores, etc. to the hands or arms, where contact with food is possible, must be covered with a waterproof (preferably brightly coloured) dressing.
• An appropriate, stocked, first-aid kit must be provided.
• Persons preparing open food should wear clean overclothing and a suitable head covering where necessary. Clothing should be changed regularly to maintain hygienic standards.

Health and safety

The Health and Safety At Work Act 1974 applies to mobile food traders and is enforced by local authorities.

LPG (liquefied petroleum gas) information

LPG takes the form of commercial propane, in red or orange cylinders and commercial butane in green, blue or yellow cylinders.

LPG forms a highly explosive mixture when combined with air in a confined space. LPG is also heavier than air; therefore leaking gas will descend to floor level.

LPG storage

• A gas storage compartment should be available and positioned to prevent cylinder damage. It should separate the gas bottles from the inside of the vehicle by a wall that has at least half-hour fire resistance and is gas-tight.
• The compartment should be accessible only from the outside and should be ventilated through the floor or at low level.
• All cylinders should be adequately secured. A notice should be fitted to the outside of the compartment to indicate the presence of LPG.
• No electrical installation must pass through the compartment unless protected from mechanical damage.
• Gas piping from the gas bottles should be copper, properly jointed and protected from damage. Flexible hosing should be kept to a minimum and provided with integral threaded ends or secured by crimping or the use of suitable hose clips. Worm driven clips (Jubilee clips) should not be used.
• Gas appliances should be fitted with a flame failure device (i.e. a device should shut off the gas supply if the flames become extinguished).
• Frying ranges should be fitted with an automatic high temperature unit device which will shut off the main burner if the temperature exceeds 230^oC.
• Each appliance should have a tap ensuring it can be independently disconnected from the gas supply.
• Regular maintenance and installation examination should be carried out by a competent person (e.g. C.O.R.G.I. registered).
• Those working in mobile catering units should be given adequate information and instruction. This should include the dangers associated with LPG and appropriate action in the event of an emergency.

Generators

Generators should be sited away from gas supplies and noise-sensitive premises. Generators should be situated in order to prevent exhaust fumes entering premises. Electric cables should be protected by cover boards.

Fire precautions

Written instructions must be displayed inside the vehicle detailing action to be taken in the event of a fire or gas leakage. Access to and from the vehicle should be kept free from obstruction.

A suitable fire extinguisher should be provided and where frying is undertaken, a fire blanket provided.

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