Rochester Christmas Market stallholder information

1. If you sell food you must have registered your business with the Local Authority where your stall is normally kept overnight. There are almost no exceptions to this requirement. At your stall, you should have a copy of the last inspection report from your registering authority. If such a report is available and is less than 1 year old it is likely that any inspection made by a food officer will be brief.
2. You'll need to comply with Regulation (EC) No. 852/2004, Article 5. An exception to this is where food safety risks are very small, such as the sale of fruit or vegetables or unfilled bread only. Your documents will either be produced by yourself or a consultant.
3. The person operating the system to comply with Article 5 must be able to demonstrate they have adequate knowledge to do so. If you're in any doubt about your ability to operate a Hazard Analysis and Critical Control Point (HACCP) based system, “level 3” food hygiene training is recommended.
4. It's useful for food handlers to have Level 2 certificates but legal compliance will be judged on the level of food hygiene ability demonstrated by the food handlers.
5. If insulated containers are needed, they'll need to be of a high British Standard (insulation efficiency). Units must maintain foods below 8°C. Foods on display may take advantage of the relevant tolerance period. If this tolerance is used the method of control must be fully documented as part of Article 5 compliance. (You're advised to consider how long your customers may take to get the foods home in warm temperatures – it pays to be able to prove minimal temperature abuse at your own stall)
   1. If your foods need refrigeration you must have at least one thermometer with which to monitor storage temperatures. If you thaw or cook foods the need for probe thermometers depend on your own documented Article 5 procedures.
6. The means of ensuring that food is properly cooked must be recorded in your management system. If thermometers are used – staff must be aware of minimum cooking temperatures and sanitisers for disinfecting probes must be available.
7. It's recommended that food on display to the public is protected from possible contamination by the positioning of a barrier or upstand. Alternatively, food can be wrapped prior to placing on display.
8. Food not on display should be stored off the ground and wrapped or otherwise protected from environmental contamination.
9. The law requires washing and drying facilities for hands. Alternatives will not be accepted. Gloves may be suitable for some tasks but you'll still need to wash hands. Food handlers must regularly wash their hands thoroughly with warm soapy water.
10. You must act to eliminate or minimise all workplace risks to the safety of staff and others. If your organisation employs more than five people, the important points from your risk assessment must be recorded.

For more information download our Food stalls and mobile food vehicles self-assessment checklist.