GUIDE FOR MOBILE STREET
This guide has been prepared by the Greater Manchester Food Liaison Group. The guide is intended to provide information to mobile traders selling hot food, burgers, ice cream etc. on standards of food hygiene and safety. It is not a legal document.
Less strict standards will apply to low risk operations such as the sale of fruit and vegetables or pre-packed groceries.
Compliance with the guide, or suitable alternative methods approved by your Food Safety Officer, will be expected of any mobile food traders applying for a Street Trading Consent or Licence from Bolton Council.
Street Trading Consent or Licence
Under the Local Government (Miscellaneous Provisions) Act 1982 the Council operates a street trading consent scheme and also has a number of licensed street trading pitches
Before trading you must obtain the appropriate consent or licence. Further information, application forms and details of current fees can be obtained from:
Please check with the Licensing Team on suitable areas for trading.
Telephone: 01204 336584
It is important to seek as much business advice as possible before making any final commitment to go into business. It is worth contacting major banks for business advice.
Food Premises Registration
In addition to your street trading consent or licence your food business will need to be registered with the local authority where your vehicle or stall is normally stored. There is no charge for registration. An application form is included at the end of this guide.
Registration is free of charge and if you require to be registered the local authority cannot refuse to register you. Registration ensures that the local authority is aware of your business so that they may offer advice and carry out inspections as necessary. Whether registered or not, your food stall or vehicle will be subject to inspection on a regular basis by food enforcement officers from the local authority Food Control Unit.
Vehicles/Mobile Sales Units
Vehicles which sell food must be of a type which is suitable for use as a catering or food sales unit. Purpose made vehicles are preferred. Vehicles must be of an adequate size to allow
food to be prepared hygienically. Ideally the cab should be separate from the food area. Where this is not possible, it must be constructed so that it can be cleaned easily.
Where food is sold from stalls or barrows they must be constructed so they are easy to clean and so that food is protected from risk of contamination from passing traffic and the public.
The important thing is to make cleaning as easy as possible.
Floors should be covered with non-slip impervious material. The edges should be sealed and ideally coved to make cleaning easy. Ensure all floor coverings are securely fastened down, with no edges or lips to cause a tripping hazard.
The flooring should be made from a material that remains slip resistant when wet. Never place cardboard boxes on the floor when wet, this causes a trip hazard.
Walls, ceilings and doors must be smooth, washable and easy to clean. Joints must be sealed and kept to a minimum. Suitable surfaces are stainless steel, plastic sheet materials, gloss paint etc. A heat resistant, easy to clean surface such as stainless steel will be required near to cooking equipment.
As far as possible, all internal structures must be free of ledges and projections to avoid dirt traps. Joints between work surfaces could be a dirt trap and should be properly sealed. It is recommended that the junctions between preparation surfaces and walls are sealed with a suitable silicone sealant.
Work Surfaces, Storage Units, Equipment etc.
All working surfaces, cupboard areas and shelving must be capable of being easily cleaned. Suitable preparation surfaces are stainless steel and laminated plastic. Cupboards and storage units should preferably be finished with a laminated surface. Gloss painted or varnished timber is acceptable but is less durable.
Cooking equipment should be maintained in a clean hygienic condition at all times and all combustible materials adjacent or above the equipment must be properly fireproofed.
All equipment must be in good condition and capable of being easily cleaned. Catering grade equipment is recommended. Equipment must be secured but access should be provided for cleaning beneath and behind.
TEMPERATURE CONTROL OF FOOD
Traders must be aware that the Food Hygiene (England) Regulations 2006 require food businesses to make sure that the food they sell is safe and that it is kept at the correct temperature.
Where “high risk” foods such as cooked meats, cheese, cream or milk are sold, a suitable refrigerator of adequate size should be provided to maintain such foods at low temperatures (Ideally 0?C to 5?C). In very limited circumstances the use of cool boxes and freezer packs is acceptable for storing food for short periods. However, frequent opening and closing allows temperatures to rise so their effective use is limited. The Food Control Unit can advise on this.
In the case of fish, ice should be provided for keeping the temperature down to 5?C or below. Food must not be displayed in direct sunlight as it will increase the temperature of the food.
Suitable thermometers should be provided in all f