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Caterers must observe
the following guidelines, when preparing food or serving the public
on the day of the event: |
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Customer
service - Menus and price lists must be clearly visible.
Certification - Caterers preparing food must
have a foundation certificate in food hygiene, obtained within the
last three years and available for inspection. Those serving food
must be aware of personal hygiene and food safety issues, including
serving temperature control. |
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Hygiene
- Food is to be transported and stored adequately and kept apart from
any potential source of contamination. Anti-bacterial hand wash and
disposable paper towels must be used. A standpipe with clean running
water will be mounted on site.
Tools and surfaces - Tools and surfaces must be suitable
and kept clean. The preparation of food should not take place on the
grass. A groundsheet is to provide a cleansable surface.
Power equipment - Caterers requiring electricity
must bring their own generator. If gas or electricity is used, installation
compliance certificates must be carried. All electrical equipment
is to be checked before use. |
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Safety
- A suitable barrier for hot cooking equipment must be provided to
protect the public. Caterers must have the correct type of fire extinguisher,
a fire blanket and a first aid kit, containing sufficient waterproof
plasters.
Training - The Ealing Council provides Food
Safety training once a month at the Thames Valley University.
Waste - Caterers are
responsible for the collection and disposal of their waste. Those
who fail to comply will not have their £50 deposit returned.
Insurance - Caterers must have an insurance
to cover public, product and employer’s liabilities. |
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