Transcript
Food safety for mobile vehicles, trailers and temporary food stalls Environmental Regulation Service Plymouth City Council
www.plymouth.gov.uk
Department of Development
Food safety for mobile vehicles, trailers and temporary food stalls Contents Introduction The Licencing Act 2003 The Local Government (Miscellaneous Provisions) Act 1982 Street trading General requirements for mobile traders • Vehicle requirements • Construction • Work surfaces and storage units • Washing facilities • Hand washing • Equipment washing • Food washing • Water supply • Quantity of water required • Waste water • Waste storage and disposal • Ventilation • Lighting • Toilets Requirements for washing facilities Useful Contacts
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Introduction The information in this booklet is intended to provide guidance for any person wishing to operate a food business from a mobile vehicle. It is not a comprehensive guide to the law, however, applying the guidance will help you to comply with legislation.
Food Premises Registration Before you start to operate your food business you must register with the Local Authority where the business is based. The application must be made 28 days before you intend to start trading. A food business registration form can be obtained from: The Environmental Regulation Service Plymouth City Council Civic Centre Plymouth, PL1 2AA Telephone: 01752 304141 Or downloaded from www.plymouth.gov.uk/foodbusiness
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The Licencing Act 2003 You will require a licence to serve ’late night refreshment’ if you supply hot food and hot drinks between the hours of 11pm and 5am. The four licensing objectives are: • • • •
The prevention of crime and disorder The prevention of public nuisance Public safety The prevention of harm to children.
More information on the Licensing Act 2003 can be found on the licensing section of the Plymouth City Council website: www.plymouth.gov.uk/licensing To apply for a license please contact the Licensing Office: Licensing Office Plymouth City Council Civic Centre Armada Way Plymouth PL1 2AA Telephone: 01752 307981 or 307983 Email:
[email protected]
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The Local Government (Miscellaneous Provisions) Act 1982 There are areas within the city of Plymouth where trading from a mobile vehicle or temporary stall is restricted. These are outlined on the next page. Trading is allowed on a consent street with the consent of Plymouth City Council. Tenders are invited annually for businesses to trade in these areas. A prohibited street is one where all trading is prohibited. To trade in these areas would be committing an offence under the Local Government (Miscellaneous Provisions) Act 1982. Trading in other areas is not restricted, however, You must not: • Cause an obstruction • Park on double yellow lines • Cause a nuisance from: e.g. odours, litter, noise You must: • Register with your Local Authority as a food premises (see page 3) • Comply with the provisions of: The The The The
Food Safety Act 1990 Food Hygiene (England) Regulations 2006 Health and Safety at Work Etc. Act 1974 Licencing Act 2003
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Street Trading PROHIBITED STREETS. All street trading is prohibited • Approach to the old Plymouth Aquarium, off Hoe Road • Armada Way (from Notte Street to Citadel Road) • Armada Way (from Notte Street to Princess Street) • Barbican (only that which is publicly maintainable highway) • Bretonside Bus Station • Citadel Road (from Lockyer street to Hoe Road/Hoegate Street) • Derry’s Cross
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Drake Circus Eastlake Street Ferry Road Holyrood Place John Street Old George Street (inc. Theatre Royal forecourt) Parade Pottery Road Princess Street Royal Parade St Andrews Cross Tamar Street Western Approach
CONSENT STREETS. Consent required from Plymouth City Council
• Armada Way (from Royal Parade to North Cross) • Bedford Way • Central Road • Cliff Road • Courtenay Street • Elliot Street • Elliot Terrace Lane • Esplanade • Frankfort Gate • Grand Parade • Hoe Road • James Street, Devonport
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Lambhay Hill Madeira Road Market Avenue Market Way Mayflower Street New George Street Notte Street Old Town Street Pier Street Raleigh Street Union Street (from Derry’s Cross to Western Approach)
General requirements for mobile food vehicles and temporary stalls Vehicle requirements • Vehicles and trailers should be purpose built and of an adequate size to allow food to be prepared hygienically. • In vehicles, the cab should be separated from the food area. Where this is not possible, the cab must be constructed so that it can be kept clean. • Barrows and temporary stalls must be constructed so that they can be kept clean and so that food is protected from the risk of contamination. Construction • Cleaning must be made as easy as possible • Floors must be provided with a slip resistant, impervious material. The edges should be sealed and coved where possible to make cleaning easier. • Walls, ceilings and doors must be smooth and impervious and easy to clean. Suitable surfaces will include; Plastic sheet material, metal cladding, non-toxic washable paints. • As far as possible, all surfaces should be continuous. Where joints are unavoidable they should be sealed to prevent dirt traps. Work surfaces, storage units and equipment • All work surfaces, cupboards and shelving should be capable of being easily cleaned. Suitable work surfaces will include laminated wood and stainless steel. • Cupboards and storage units should be finished with an impervious, washable surface such as laminate or stainless steel. Non-toxic washable paints or varnished wood are acceptable, but are less durable. 7
Washing Facilities • The provision of facilities for equipment, food and hand washing are a legal requirement. They are needed to reduce the risk of cross-contamination. • In some cases it may be acceptable to have one sink for food, equipment and hand washing and to provide bowls instead of properly fixed and drained sinks. • The tables on pages 13 and 14 will help you decide if you have the correct facilities for the type of food business that you are operating. Hand Washing • Where open or unwrapped foods are prepared or sold, a wash basin must be provided for washing hands. • The basin must have a supply of hot and cold water (or warm water at a controlled temperature). • A supply of soap and a hygienic method of hand drying must be available. • Liquid soap and paper towels in dispensers are a more hygienic option than traditional bars of soap and cloth towels. • Wash basins must be positioned so that they are easily accessible at all times. • You may be required to have more than one hand wash basin depending on the type of food handling activities and the number of staff involved.
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Equipment washing • The number of sinks required will depend upon the type of business operation and the equipment to be washed. • Consideration must be given to the size and the type of fixtures and fittings that will need to be cleaned. This is particularly important if you are unable to return to your base at the end of the day to clean equipment. • You may need to wash crockery and cutlery throughout the trading period as well as equipment used for food preparation. • It is recommended that a double bowl stainless steel sink unit with an integral drainer is fitted, however, a minimum of one sink must be provided. • An adequate supply of hot and cold water, or warm water at a controlled temperature, must be provided, together with a detergent and/or sanitiser.
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Food Washing • A sink may be required for washing food. For example; a business which may need to wash and replenish salad items regularly. • It will be acceptable to have one sink for washing both food and equipment, if it can be effectively cleaned and disinfected between use. Water Supply • Water must be taken from a potable source (i.e. directly from the mains). If a private water supply is used then you must ensure that it is regularly tested to make sure it is safe to use. • Water should be supplied directly to the washing facilities. This is to prevent slipping accidents through spills or scalding from carrying hot water. • Hot (or warm) water must be provided continuously. A gas multipoint water heater is recommended. This type of equipment can supply hot water at a number of different outlets at one time. • In some types of business it may be possible to carry water in insulated containers. However, you must be able to carry a sufficient quantity. • If urns are used to heat water for washing, they should have a thermostat to control the water temperature. This is to prevent scalding accidents. • Urns must be positioned as close as possible to the washing facility. • Water tanks and storage containers must be regularly cleansed and disinfected. • Suitable disinfectant tablets or liquids can be obtained from camping/caravan suppliers or supermarkets. • The manufacturers guidance on the use of disinfectants must be carefully followed to ensure that disinfection is effective
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Quantity of water required • This will depend on the type of business and the ability to refill your water supply whilst trading. • Before setting up your business on site, you should determine the position of a suitable water supply and the number of storage containers you will need. • A minimum of 40 litres (8 gallons) of cold water and 10 litres (2 gallons) of hot water should be available. This could be reduced for businesses providing only low risk wrapped products. Waste Water • Waste water should drain from the washing facility into a sealed container. • The container must be clearly marked as ‘waste water’. • Waste water must not discharge onto the highway, into rainwater gullies or onto the ground. • Waste water must be disposed of at an appropriate disposal point. • Containers used for waste water must be regularly cleaned and disinfected. • Under no circumstances should the waste water container be used for carrying clean, potable water. Waste Storage and Disposal • Waste must be stored in lidded bins. Foot pedal operated bins are best. • Waste bins must be emptied regularly. This will discourage flying insects from entering the vehicle. • Suitable bins should be provided for customers to dispose of their litter.
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Ventilation • Adequate ventilation must be provided in a mobile catering vehicle. Ventilation is required at high and low levels to remove cooking odours and condensation to reduce heat and humidity as well as removing smoke and vapours • A ventilation canopy should be provided above deep fat fryers and griddles. The canopy should incorporate grease filters • The ventilation ducting should terminate at least 300mm above the roof of the vehicle or trailer and be fitted with a suitable cowl to prevent rainwater from entering the unit Lighting • Adequate natural or artificial light is required to allow for hygienic food preparation and for staff to work safely • Light bulbs and fluorescent tubes should be protected with shatterproof covers Toilets • When traders operate on the same site throughout the day, arrangements should be made for access to a toilet in a nearby premises. • Toilets provided inside a catering vehicle must be suitably ventilated to the outside air. • Entry into the toilet compartment must be through a ventilated lobby or from outside the vehicle. • A wash hand basin complete with hot and cold water (or warm water at a controlled temperature) soap and hand drying facilities must be provided within the toilet.
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The requirements for the provision of washing facilities on mobile or temporary food premises Tables 1 and 2 provide guidance on the type of washing facilities that are required in different types of food business. To use them, choose a type of business from Table 1. The recommended washing facilities are shown on Table 2. Table 1 – Type of business and recommended washing facilities. Use this information with Table 2. Type of business
Recommended Minimum Legal Facilities Requirement A C G D G * **
Raw foods only: Butchers, Wet Fish Handling, preparation or sale A B C of raw and/or unwrapped ready to eat foods: Burgers, sandwiches, open ice cream, jacket potatoes Retailers of low risk A D G unwrapped foods: doughnuts, candy floss, confectionary, hot chestnuts Retailers of low risk and E G packaged food: Grocer, fruit and veg, wrapped ice cream and confectionary
A D *
F G **
F G **
* The minimum requirement in all cases is a bowl of adequate size with hot and cold water (or warm water at a controlled temperature). There must be a hygienic and appropriate method of disposing of waste water. ** Commercial quality hand wipes may be used 13
Table 2 – Types of washing facility
A An adequate number of hand wash basins, suitably located for the type of activity: – Hot and cold (or warm water at a controlled temperature) soap and hygienic hand drying facilities. – Where practicable the water must be piped directly to the facilities – The basin must be properly fixed and drained. B A sink for the washing of equipment: – Hot and cold water (Ideally piped directly to the sink – The sink must be of an adequate size for the equipment to be washed. – Where practicable the sink should be properly fixed and drained. C A sink for washing food · Cold water (Ideally piped directly to the sink) D One sink for food and equipment – Provided that the activities can be carried out effectively and there is no compromise to food safety – A supply of hot and cold water must be available E One sink for food, equipment and hands. – Provided that there is no compromise to food safety – A supply of hot and cold water must be available F Communal facilities – Communal facilities can be used, provided they will be accessible at all times and provide hot and cold water and materials for cleaning hands.
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G Returned to the depot for cleaning – Equipment can be returned to the depot for cleaning provided that there is enough equipment available to prevent re-using dirty items.
Additional Information leaflets available from Plymouth City Council Environmental Regulation Service. Contact 01752 304141. • Health and safety in mobile catering vehicles • Food Hygiene: A guide for businesses • Starting Up: Your first steps to running a catering business Further information on food safety and health and safety is available on the Plymouth City Council website: www.plymouth.gov.uk/foodsafety
Useful contacts Food Safety and Food Standards Food Standards Agency www.food.gov.uk Food Standards Agency Publications: Tel.0845 606 0667 E mail:
[email protected] Health and Safety Health and Safety Executive www.hse.gov.uk HSE Infoline can be contacted at: HSE Information Services, Caerphilly Business Park, Caerphilly, CF83 3GG Tel: 08701 545500 General Chartered Institute of Environmental Health www.cieh.org Nationwide Caterers Association www.ncass.org.uk Institute of Trading Standards www.tradingstandards.gov.uk 15
Environmental Regulation Service Plymouth City Council Civic Centre Plymouth PL1 2AA Tel 01752 304141 Fax 01752 226314
Email
[email protected] www.plymouth.gov.uk
Published 02/07 Ref JN35401
