Food Hygiene (England) Regulations 2006, Regulation EC 852/2004
The Food Business Operator (FBO) needs to identify any step in the activities of the business which is critical to ensuring food safety. Having identified those steps, the FBO needs to ensure that adequate safety procedures are identified, implemented, maintained and reviewed in order to control the potential food hazards. These controls will often include temperature control; cleaning; avoiding cross contamination; thorough cooking of food; personal hygiene etc.
Temporary premises/mobiles need to be sited, designed, constructed, kept clean and maintained in good repair and condition, so as to avoid the risk of contaminating foodstuffs and harbouring pests.
In particular:
- Appropriate personal hygiene facilities must be provided (these will include facilities for hand washing and drying)
- All food contact surfaces (worktops, cutting boards etc) must be in sound condition, easy to clean and disinfect.
- There must be provision for cleaning/disinfecting work equipment and utensils. This will normally include the provision of a sink kept separate from the hand washing basin.
- Facilities must be provided for washing food, where that is necessary.
- An adequate supply of hot water must be available for hand washing, washing equipment and foodstuffs. Normally, in purpose made mobile vehicles, a gas powered water heater, providing a constant supply of hot water, will be appropriate. In temporary premises, a hot water 'boiler' may be acceptable.
- An adequate supply of clean, potable water must be provided. The water container should be protected from risk of contamination and should be regularly sterilised. Adequate facilities must be provided for the disposal of solid and liquid waste. This will normally be a waste pipe connected to a suitable container or a foul drainage gully; and a waste bin of adequate size with a well fitting lid.
- Food waste must not be allowed to accumulate in the food preparation area. You may keep small amounts of refuse in a lidded bin.
- Facilities for maintaining and monitoring food storage temperatures must be provided where appropriate. This will often include a refrigerator and some form of 'hot-holding' device such as a bain marie. In some cases, where frozen food is used a freezer may be required. Cool boxes may be adequate in some circumstances.
- Foodstuffs must be kept in a way to avoid risk of contamination. Some form of storage facility will be required within the mobile/temporary premises, such as cupboards, plastic stacking boxes etc. Food must not be placed on the ground or in the open air.
- Vehicles used for transporting food must be kept clean and maintained in a good condition so as to protect foodstuffs from risk of contamination.
- All equipment used in the preparation of food must be in good condition, be easy to keep clean and be kept clean.
- All food handlers must wear suitable, clean and where appropriate, protective clothing. Depending on the food operations, this may just be an apron or you may need food handlers to wear full overclothing, hat etc.
- All food must be stored at appropriate temperatures to prevent the harmful deterioration of the food. Stock rotation should be followed.
- All food must be stored and handled in such a way as to prevent food contamination.
- All food handlers working in the food business must be trained/supervised/instructed so that they can carry out their duties hygienically and without affecting the safety of the food handled. Where open food is prepared or cooked, a Foundation Food Hygiene Certificate or similar qualification will be the most appropriate.
- No person who may be suffering from a disease likely to be transmitted through food shall be allowed to work in the food handling area. (For example, staff with vomiting, diarrhoea, abdominal pain, viral infections.)
Temperature control
Foods which may support the growth of food poisoning bacteria must be stored at below 8C or be kept above 63C if being kept hot prior to service.
These foods are normally classed as high risk foods, and include:
- Cooked meats (e.g. boiled ham, corned beef)
- Cooked meat products (e.g. sausages, pies, beef burgers).
- Prepared meals.
- Cooked rice.
- Dairy foods (e.g. milk, soft cheeses, cream, yoghurt).
- Cooked chicken and poultry.
- Cooked fish, shellfish.
- Prepared salads containing mayonnaise/egg (e.g. coleslaw, potato salad).
- Egg dishes.
You need to register your food business, 28 days before you start to trade, with the Commercial Team. Download an application form or ring the number below to ask for an application form.