Food from mobile catering operations presents the same risks to the public as those from shops and restaurants etc. If you are a prospective or existing mobile food trader please read the information and guidance below to ensure that you comply with the law. Specific - health and safety information can be found at the bottom of the page.

FOOD SAFETY

Construction

Floors should be finished with non-slip waterproof material ideally without joints. The edges should be sealed and rounded to make cleaning easy.

Walls and ceilings must be smooth and easily cleaned. Joints must be sealed and kept to minimum. Walls may be clad with a plastic type material.

Stainless steel sheeting provides a good surface behind fryers or similar cooking appliances.

There should be no ledges and dirt traps.

Cupboards should be painted so that they can be thoroughly cleaned. Gloss paint is the best finish.

Work surfaces and shelving should have no gaps, be joint free and hard wearing. Stainless steel or Formica material with rounded front edges are best. Alternatively, a metal edge should be fitted.

Bare wooden edges must be sealed.

Tiled work surfaces on the shelves or "fablon" should be avoided.

The design and construction of the premises must prevent access for pests. Any infestation must be dealt with immediately. Environmental Health Officers have powers to close any premises where an infestation poses an imminent risk to health.

Washing Facilities

There must be separate washing facilities for equipment and hands.

Plastic bowls and flasks or hot water are unsuitable in catering units.

Hand washing facilities should be purpose made and properly installed. Soap and disposable towels must be provided.

A double bowl unit is recommended to ensure proper and hygienic washing-up. However, where only knives, servers, tongs etc are washed, one bowl is enough. Detergent and disinfectants must be used. Disposable towels and cloths should be used and tea towels avoided.

Water Supply

There should be an adequate supply of wholesome water to ensure that foodstuffs are not contaminated.

There should be hot and cold water to both wash-hand basin and wash-up sinks. Hot water should be around 80 degrees centigrade.

Units can be bought which use heat from the engine of the van to provide a hot water supply.

The supply should be connected directly to the sinks and basin.

At least 5 gallons of cold water and 3 gallons of hot water should be available.

Make sure that hot water does not spill from the boiler when the van is moving.

Water storage containers should be thoroughly rinsed before filling and occasionally cleaned by the use of a suitable disinfectant.

Waste

Bins with tight-fitting lids and disposable liners should be used inside the van or stall.

There should be a bin outside for litter.

Washing-up water should be piped to sealed containers not to the ground outside the van or stall. You must them empty the containers into a rain water drain or road gully.

Equipment

Keep all equipment clean and in a good state of repair.

Clean behind appliances such as cookers and fridges and make sure they are properly fixed.

Arrange the equipment so that the van or stall is not cramped and can be cleaned easily.

Wooden equipment such as cutting boards must not be used, plastic boards are required.

Make sure that all areas next to cookers are heat resistant.

Ventilation

Vans and stalls used for cooking tend to get hot, so you must have proper ventilation.

It may be advisable to have some form of mechanical ventilation.

Frying ranges should be ventilated directly through the ceiling or wall behind the appliance.

Canopies above cookers should be stainless steel without open seams and grease and dirt traps.

Vents discharging heat and fumes should be raised to at least 300mm above the roof and should not let water in.

Ceiling vents will allow hot air to escape but wall vents are also needed to allow fresh air to enter.

Make sure the vents are fly and insect proof.

Training

It is a legal requirement that all food handlers undergo training in food hygiene matters. The level of training may vary but must be commensurate with food handling activities undertaken.

The Basic Food Hygiene Certificate run by Braintree District Council is a recognised food hygiene course. Further information see - Food Hygiene Training.

Hazard Analysis

In accordance with the Food Safety (General Food Hygiene) Regulations 1995, the operators of food businesses need to analyse any potential food hazards.

Identify parts where hazards may occur.

Ensure controls are in place to eliminate or minimise risks to consumers

Hazards may include bacterial, physical and chemical contamination.

Food Handling

Open food must be kept off the floor.

Cooked and raw food must be separated. When kept in a refrigerator make sure cooked food is stored above raw food.

All open food must be kept covered.

Food should be covered with lids that can be washed.

Fresh food and waste food must be kept apart.

No pets or animals should come into a food van or stall.

Food must be protected against coughing and sneezing.

Wrapping must be clean and stored in a clean cupboard. Newspaper must not be used for wrapping food.

Temperature control of food

1. Foods which are likely to support the growth of pathogen/c bacterial or formation of toxins must be kept at a temperature below 8 degrees C.

2. Cooked food to be sold hot should be kept at or above 63C.

Recommended Temperatures

Refrigerators 1-5°C

Freezers -18°C

You should ensure that the storage facilities are sufficient for the amount of stock you need to keep.

Food which is booked or reheated should achieve an internal temperature of 75°C to ensure that bacteria are destroyed.

A suitable thermometer should be used to enable monitoring of temperatures of both hot and cold foods. The temperature readings should be taken and written down along with name of the person responsible for the readings.

Personal Hygiene

All persons must wash their hands regularly and keep

themselves and their protective over-clothing (aprons, etc) clean.

Persons suffering from food poisoning, diarrhoea, vomiting skin infections or wounds must not work in any food handling area.

Clean and washable protective over-clothing and headwear must be worn by food handlers. Outdoor clothing or shoes should not be stored on the van or stall.

Clean waterproof dressing must be used to completely cover any cuts and abrasions on hands and forearms. Blue plasters which are clearly visible are recommended.

Smoking or spitting should not be allowed whilst handling open food or near open food to prevent any risk of contaminating the food.

General Hygiene Provisions

Bandages and waterproof plasters must be available at all times.

Cleaning must be carried out regularly and thoroughly and always at the end of each period of trading.

When food is prepared at home the same standards of hygiene and cleanliness will apply and advice can easily be obtained from your Environmental Health Officer.

At least one month before trading a check must be made with the Council to see whether your home premises and/or vehicle requires registration under the Food Safety Act 1990. It is an offence to carry out a food business without - registration, although there are exceptions, these can be checked with your local Environmental Health Officer.

Essex Mobile Traders Identity Scheme

Essex Local Authority Environmental Health Officers have introduced a scheme which identifies mobile traders who are registered and inspected under food hygiene regulations. Mobile caterers who are registered with Essex Authorities are issued with a trader's identity disc. Participation in this identity disc scheme is voluntary.

Under current law, there is no requirement for a mobile trader to display any contact details on their vehicle or stall, and so members of the public may often be unsure whether the business has been inspected. By displaying the new style disc, mobile businesses will be able to show to customers, event organisers and Environmental Health Officers that they are registered with a local authority and subject to regular food hygiene inspections. It will also help EHO's to expose those mobile food businesses that are not registered. They can then take the necessary action to ensure that such traders do register with their Local Authority and that the traders abide by the requirements of the law.

This voluntary scheme was originally devised by EHO's in Suffolk, where the scheme is already running. It is being launched throughout Essex by the Essex Food Liaison Group.

If you would like to take part in this scheme, please print off the - Application Form and return to Braintree District Council or alternatively contact us on

Phone 01376 551414 Ext: 2221

Fax 01376 557767

Email - food&safety@braintree.gov.uk

- HEALTH AND SAFETY

Two of the main hazards associated with mobile catering vehicles are liquefied petroleum gas (LPG) and Electricity. The following information gives you some advice on how to manage the risk from these hazards.

Liquefied Petroleum Gas (LPG)

Once mixed with air in small concentrations LPG can become highly flammable and explosive. If there is a leak in a confined space, there may be a risk of asphyxiation.

1. Keep LPG cylinders in a suitable well ventilated storage compartment, outside the vehicle.

2. Ensure that this compartment is capable of preventing damage to the cylinders (e.g. by other vehicles) and can be locked to prevent tampering.

3. Check pipework and fittings regularly and replace any that are showing signs of wear.

4. Have LPG appliances serviced periodically.

5. Keep combustible material and ignition sources away from LPG cylinders.

6. Provide a means for isolating the supply inside the vehicle.

7. Ensure that the partition between the interior of the vehicle and the LPG compartment is of adequate fire resistance.

8. Ensure that persons charging cylinders are properly trained to do so.

Electricity

There is a risk of fire or electric shock due to inadequate earthing, inadequate protection of conductors, inadequate maintenance and improper use of generators.

1. Ensure that your electrical system (whether 12 volt or 240 volt) is properly maintained.

2. Use a qualified electrical contractor to carry out repairs and to check the safety of the entire system.

3. If you use a 240 volt supply taken from another premises )either domestic or commercial) you should ensure that:

Your supply is protected by a 30 mA Residual Current Device (RCD)

All exposed metal parts (e.g. worktops or the walls of the vehicle) are bonded and earthed

The supply cables are well insulated, protected and supported to prevent physical damage.

4. Take great care with portable generators. Precautions depend on the type of generator, but include, earthing, equipotential bonding and adequate protection and insulation of cables.

For further information on any of the issues above please contact the Health Protection Team.

Telephone: 01376 552525 extension 2221

email: - food&safety@braintree.gov.uk