Home | Business | Business Issues | Commercial Premises | Food Hygiene Handbook | Mobiles/Temporary Premises
Mobiles/Temporary Premises
Temporary premises includes mobile food vehicles, market stalls, marquees, or private homes used occasionally for catering purposes and vending machines.The following points should be considered depending on the type of food operation:
- Premises and vending machines must be kept clean and maintained in good repair and condition to avoid risk of contamination to foodstuffs and problems with pests
- Facilities for handwashing, including hot and cold water, must be available
- A sink or other facilities should be provided for washing food and equipment
- All surfaces with which food comes into contact must be in good condition and easy to clean
- There must be suitable storage for both liquid and solid waste
- Certain foods must be kept under refrigeration. Recommended temperatures are refrigerators 5oC or less, freezers -18oC. Equipment should be available to check these temperatures
- Hot foods should be kept at 63oC or above
- Foods should be stored to protect them from contamination
- A first aid kit including waterproof dressings should be available
Please note:
To trade on a public highway you will need to contact licensing to obtain a street trading consent. The cost of which is currently £1500.
Licensing contact number is 023 9268 8367
