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"text": "The main causes of bacterial contamination resulting in food poisoning are:"
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"text": "• insufficient cooking of food"
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"text": "To kill food poisoning bacteria such as\nE. coli, Salmonella etc, food must be\nthoroughly cooked. This means ensuring\nyou achieve a minimum temperature at\nthe centre of the food of [p8.16.2]C for at\nleast 30 seconds.",
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"text": "To reheat food safely, it must be done quickly and also achieve a minimum temperature of [p8.17.2]C for 30 seconds in the centre. In addition food must never be reheated more than once.",
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"text": "You must, therefore, regularly check foods after cooking or reheating with an accurate probe thermometer to ensure you achieve this temperature."
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"text": "Before probing food, you must ensure the probe is cleaned first using bactericidal probe wipes."
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"text": "To prevent the growth of food poisoning bacteria, high risk foods must be kept at the correct temperature."
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"text": "Food must be kept at [p9.5.3]C or below. It is recommended that freezers should operate at [p9.5.4]C or below.",
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"text": "The use of ice packs and insulated containers is only acceptable to keep chilled foods cool for very short periods of time."
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"text": "All of these temperatures must be regularly checked using an accurate probe thermometer. Thermometers must be calibrated in accordance with manufacturers instructions."
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"text": "To prevent the spread of food poisoning bacteria, raw and cooked or ready to eat food must always be kept separate. This should include the following:"
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"text": "To prevent physical contamination of food, you must ensure the vehicle is kept clean, tidy and well maintained at all times."
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"text": "- ensuring likely physical contaminants such as staples, paper clips etc are kept out of the unit."
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"text": "• wash hands after: visiting the toilet, coughing and sneezing, handling rubbish, smoking, taking a break, handling raw foods and at regular times during the day.\nStaff must wear clean washable overclothing including adequate hair covering in the unit. Outdoor clothing must not be kept in areas where food is prepared or stored."
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"text": "Any person suffering from diarrhoea or vomiting must cease immediately from handling and preparing food and must not return to work until at least 48 hours after the symptoms have stopped."
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"text": "Further advice and guidance can be obtained from either your local environmental services department or from the Department of Health Guidance, 'Food handlers, fitness to work'."
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"text": "Staff must be made aware of the need to report any such symptoms to the manager/proprietor so a decision can be made as to whether it is safe for them to continue to handle food."
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"text": "The following conditions must be notified:"
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"text": "diarrhoea"
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"text": "- eye, ear and mouth infections."
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"text": "To help prevent food poisoning, it is very important that if either you or your staff become ill with food poisoning symptoms they or yourself do not handle or prepare food."
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"text": "Food handlers must receive appropriate instruction and/or training in food hygiene. The level of training required will depend upon the food handling activities carried out but for people who handle open food, the minimum level of training required is the CIEH food hygiene level II training course or equivalent. A list of local training providers can be found by visiting www.cieh-coursefinder.com."
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"text": "The unit must be large enough for the type of operation carried out eg sufficient working surfaces for the separate preparation of raw and cooked products, so that cross contamination cannot occur.\nThe unit must be proofed against pests (eg flies and vermin) as far as reasonably practicable."
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"text": "All internal surfaces must be constructed of washable materials and be easy to clean eg vinyl floor tiles or continuous floor covering, plastic/laminate cladding for walls and ceiling."
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"text": "Tables, working surfaces, shelves, food display cabinets, counters, equipment utensils and display containers must be easy to clean and in good repair. Particular attention must be paid to ensuring the edges of shelves and wood surfaces are sealed to allow effective cleaning. Any surface that food comes into contact with must be capable of being disinfected. Suitable materials for food contact surfaces include stainless steel, ceramics or food grade plastics."
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"text": "Natural or mechanical ventilation will be required so that internal temperatures do not get too high. Suitable canopies must be provided over deep fat fryers and griddles."
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"text": "Adequate artificial lighting must be provided where necessary."
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"text": "The unit must be maintained in a good state of repair, with surfaces that are free from cracks, splits, chips or flaking decoration to enable effective cleaning to be carried out."
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"text": "The unit must be kept clean. Cleaning must be done on a regular basis to remove visible dirt and debris."
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"text": "You need to write down what you need to do regularly in order to keep the vehicle clean and therefore fit for handling food. This is called a cleaning schedule."
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"text": "chemicals to be used and their purpose, detergents to remove food soil and disinfectants which are used to reduce the number of residual bacteria left on surfaces after cleaning."
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"text": "All mobile units must use water that comes directly from the mains supply. Alternatively, containers of drinking water may be used. It is recommended that a minimum of 25 litres of drinking water are provided on the unit for washing hands, equipment and food."
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"text": "All wash hand basins and sinks must be provided with a separate hot and cold water supply, or hot water at a suitably controlled temperature preferably from a constant piped supply or an instantaneous water heater (gas or electric) via taps. The use of an electric kettle or burco type boiler provided it is located over a sink and not situated away from the washing facility is acceptable for the provision of hot water."
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"text": "All mobile units must have a washbasin. The hand washing facilities must be separate from any facilities provided for the washing of equipment or food. A supply of soap or detergent and hygienic hand drying facilities must be maintained at the washbasin. It is recommended that liquid anti bacterial soap and disposable paper towels are used."
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"text": "- This should drain from the washing facility into a sealed container."
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"text": "- The container must be clearly marked as waste water."
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"text": "- Waste water must not be allowed to drain on to the road or standing area. Separate designated containers should be used for clean and waste water eg colour coded and labelled. The containers should be cleaned in accordance with Appendix C."
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"text": "Waste food debris including oil/fat must be disposed of responsibly. It is against the law to dispose of the oil down drains or into ditches. Please respect the environment."
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"text": "Under the Health and Safety at Work Act 1974, you have a duty to ensure you operate your vehicle in a manner which ensures the health and safety of your staff and anyone affected by your work activity."
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"text": "6.1 Making an assessment",
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"text": "To carry out a risk assessment you should first be aware of the hazards involved."
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"text": "Having identified the hazards, you have to decide what the risks are and the likelihood that they could occur eg LPG – explosions and fire, cleaning chemicals – caustic burns to skin.",
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"text": "Finally you have to decide how to control these risks eg LPG – regular maintenance by a competent person, cleaning chemicals – the use of a safer alternative, or when not possible personal protective equipment.",
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"text": "• provided with ventilation openings at both high and low levels\\n\\n• secured to prevent tampering\\n\\n• used only for the storage of LPG cylinders, reducing valves etc and not for any other purpose eg storage of batteries\\n\\n• provided with a suitable means of securing the cylinders in an upright position",
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"text": "Before the installation is used, the cylinders, pipework, appliances, flues and vents, should be visually checked by a suitably trained person. Any suspected leaks should be traced by the use of a soapy water solution."
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"text": "• the dangers associated with LPG"
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"text": "• how to trace leaks"
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"text": "• proper combustion"
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"text": "- danger of ineffective ventilation and flues"
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"text": "- action to take in the event of an emergency."
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"text": "It is recommended that a record of all daily checks is kept, eg using a tick sheet which is signed by the person doing the checks."
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"text": "Inspection and test",
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},
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"text": "At least annually (and more frequently according to use and experience) the installation should be tested and inspected by a competent person (Gas Safe registered fitter)."
},
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"text": "A satisfactory test certificate should be obtained and ideally kept with the vehicle until the next inspection and test."
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"text": "When purchasing a mobile catering unit or following any alterations or repair works to the LPG installation it is recommended that the installation is inspected and tested."
},
{
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"text": "Anyone working in the mobile unit must be given adequate knowledge of the possible dangers associated with LPG and trained in the correct procedures for changing cylinders and the safe use of appliances."
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{
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"text": "7.7 Fire safety",
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"text": "All staff must be trained in the emergency procedures in case of a fire. Specific advice on fire safety should be sought from the Norfolk Fire and Rescue Service. As a minimum you should:"
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"text": "• train all staff and display written instructions of the action to be taken in the event of a fire"
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"text": "• where frying is undertaken provide a fire blanket"
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"text": "• provide a suitable fire extinguisher,\neg a 9kg dry powder extinguisher,\nlocated in a readily accessible position."
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"text": "8. Electrical safety",
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"text": "Electricity can kill. Each year about 1000 accidents at work involving electric shock or burns are reported to local councils and the Health and Safety Executive. Around 30 of these are fatal. The main hazards associated with electricity are:"
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"text": "• contact with live parts causing shock and burns (normal mains voltage, 230 volts AC, can kill)"
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"text": "Electricity at Work Regulations 1989",
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"text": "The Electricity at Work Regulations\n1989 requires employers and those\nself employed to provide and maintain\nelectrical equipment that is safe and\nappropriate for use."
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},
{
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"text": "As part of your risk assessment you should consider the hazards associated with the electricity, decide who might be harmed, evaluate the risks and decide how to control them."
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{
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"text": "8.1 Reducing the risk",
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"text": "There are many steps you can take to reduce the risks arising from the use of electrical equipment. This information is listed below under the various different sub-headings that follow."
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"text": "Ensure the electrical installation is safe",
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"text": "- A competent person should install the electrical installation in a mobile catering unit."
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"id": "p18.1",
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"text": "- Plug and sockets on the generator or mains supply should comply with BS4343 to protect the connections from the weather and natural hazards."
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"text": "- Provide enough socket outlets – overloading socket outlets by using adaptors can cause fires."
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]
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{
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"text": "Provide safe and suitable equipment",
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"text": "- The use of double insulated (class II) portable appliances is encouraged because they do not include metallic parts which can become live in the event of certain faults. These are often marked with a ‘double-square’ symbol."
},
{
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"text": "- Choose equipment that is suitable for its working environment."
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"text": "- Use proper connectors or cable couplers to join lengths of cable-taped joints are not acceptable."
},
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"text": "- The supply cables to equipment should be of a flexible type, not rigid core, to avoid damage to the conductors."
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"text": "- The ends of flexible cables should have the outer insulation sheath of the cable firmly clamped to stop the wires (particularly the earth) being pulled out."
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"text": "Reduce the voltage",
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"text": "One of the best ways of reducing the risk of electric shock accidents is to limit the supply voltage eg using 110V or lower equipment. Some fridges for example will operate on a 12V supply."
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"text": "Provide a safety device",
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"text": "Mobile catering units connected to the mains supply should be protected with an RCD (residual current device) having an operating current of 30mA and a disconnecting time of 40mS at an operating current of 150mA. Earth continuity throughout the supply installation is essential."
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"text": "RCDs include a test button that should be operated each day prior to trading. If the RCD 'trips' it is a sign of a fault and you should consult a competent person immediately and have the electrical installation checked before using it again."
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"text": "All electrical systems, including portable appliances (eg a kettle), transportable appliances (eg a cooker) and fixed installations (fuse boxes, cabling, spur outlets, etc.) must be properly maintained by a competent person. Although it is for you to decide how to maintain electrical systems, it is strongly recommended that a planned maintenance programme is formulated and implemented. A suitable programme would include the following elements:"
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"text": "- The fixed installation should be examined and tested periodically by a competent person. The competent person will advise on the frequency of further examinations and tests."
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"text": "- User visual checks – regular checks should be made by the user once they have received the appropriate training on how to recognise defects."
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"text": "- Formal visual checks – similar to user checks but this should be carried out at programmed intervals by a person who has received appropriate training."
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"text": "- Examination and testing (often called 'PAT testing') – proper inspection and test by a competent person will detect faults that visual inspections will not find, eg the break down of insulation. The competent person will advise on the frequency of such appliance testing."
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"text": "Though it is not a legal requirement, it is strongly recommended that records of the formal visual checks and the inspection and testing carried out by the competent person be kept. The records will help to demonstrate you are maintaining electrical systems."
},
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"type": "heading",
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"text": "Generators",
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},
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"type": "text",
"bbox": {
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"text": "Mobile catering units frequently use single-phase generators, having an output not exceeding 10KVA, to supply power to various electrical appliances. British standard 7430 states it is often better to use these generators in an unearthed system ie an earth rod does not have to be connected to the generator for it to operate safely. The installation of an RCD is recommended.\n\nAdvice should be sought from a competent person regarding its installation."
},
{
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"type": "heading",
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"text": "Competent person",
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"text": "A competent person is someone with sufficient knowledge, training and experience as to enable him/her to safely carry out work on an electrical installation or any electrical equipment eg an electrical engineer."
},
{
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"type": "heading",
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"text": "8.3 Additional information and advice",
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{
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"text": "Further information and advice on electrical safety is provided in the following publications:"
},
{
"id": "p19.12",
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"type": "list",
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"r": 520.4166,
"b": 222.4721
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"text": "",
"attrs": {
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{
"id": "p19.12.1",
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"text": "• 'Electrical Safety and You' (IND (G)231(L), available from your Environmental Health Department."
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"bbox": {
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"text": "• Maintaining Portable and Transportable Electrical Equipment (HS (G) 107); available from HSE Books (Tel. 01787 118865)."
},
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"text": "• British Standard 7430 'Code of Practice for Earthing' is available from your County Library Service."
},
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"text": "- BS 7671 – BS 7671:2001\nRequirements for Electrical Installations (IEE Wiring Regulations 16th Edition)"
},
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"order": 20,
"type": "list_item",
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"text": "- Code of Practice for In-Service Inspection and Testing of Electrical Equipment, (Second Edition) IEE"
}
]
},
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"text": "Many of the chemicals that are used within the mobile vehicle such as oven cleaners and degreasers are potentially harmful if not used properly."
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"text": "Most proprietary cleaners provide information on safe use on the label but if in doubt you should obtain hazard data sheets on the various chemicals that you use from your suppliers. These will detail the safety precautions to follow, what protective equipment to wear etc."
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"text": "You must then ensure that any person who uses these chemicals is instructed in their use and that the appropriate personal protection equipment is provided and used. Please note certain types of accident are notifiable and must be reported to the local environmental services department."
},
{
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"text": "Please note certain types of accident are notifiable and must be reported to the local environmental services department."
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"text": "Examples of notifiable accidents include:"
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"text": "• fractures (other than fingers, thumbs and toes)"
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"text": "- injury that results in a person being off work for over three days."
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"text": "More information can be found on reporting injuries in the booklet entitled RIDDOR (Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995) which is available from Norwich City Council's food and safety team on 01603 212747."
},
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"text": "A suitably stocked first aid kit must be carried on the vehicle at all times. The contents should be examined frequently and the container should be identified by a white cross on a green background. A list of contents can be found in Appendix A."
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"text": "In addition it is recommended an accident book is carried and details of any accident recorded. The details recorded should include the person's name, address, nature of the injury and any treatment given."
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"text": "Given the nature of how mobile vehicles operate it is very likely that you or a member of your staff may be on their own well away from any means of communication. This means that should an emergency occur such as a fire, they will be unable to summon help."
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"text": "You should therefore ensure that some means of communication such as mobile telephone is available to raise the alarm if necessary."
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"text": "Toilets provided inside a catering vehicle must be suitable ventilated to the outside air. Entry to the toilet compartment must be through a ventilated lobby or from outside the vehicle."
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"text": "A Portaloo or chemical closet should be provided if no alternative arrangements can be made."
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"text": "APPENDIX B",
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"text": "Where can I site my mobile vehicle?",
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"text": "There are likely to be trading restrictions in some areas of the Norwich City Council district and in addition to obtaining permission from the landowner you should contact the following prior to operating from your chosen location:"
},
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"text": "Norwich City Council, planning services – 0344 980 3333",
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"text": "Norfolk County Council, highways section – 0344 800 8009"
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"text": "The following areas in Norwich City Council's district are controlled for street trading under the provisions of the Local Government (Miscellaneous Provisions) Act 1982."
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"text": "All streets within the inner ring road. A street traders licence will be required to trade in this area. For more information and an application form please contact Norwich City Council (markets) 0344 980 3333. As detailed, Norfolk County Council must always be contacted regarding the possible siting of your catering vehicle; however, the following rules must be followed."
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"text": "As detailed, Norfolk County Council must always be contacted regarding the possible siting of your catering vehicle; however, the following rules must be followed."
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"text": "The county council as highway authority will not accept catering units directly within the live carriageway as this constitutes an obstruction to the safe and free flow of traffic. The county council has no powers to give consent or to charge for operating from a lay-by."
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"text": "The unit should be truly mobile ie self propelled or towable on its chassis. It must be removed from site daily when trading ceases."
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"text": "All waste, liquids etc shall be kept off the highway at all times and litter removed from the lay-by at the end of each opening period of business ie the vendor is to be responsible for all waste materials generated by the vending operations."
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"text": "There must be no nuisance to adjoining landowners or persons."
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"text": "The unit shall be sited behind the kerb line leaving at least 1.5m between it and the lay-by to provide a pedestrian safety margin. The above safety margin shall apply to any portaloo or waste containers. Should any damage occur to the lay-by eg HGV's overrunning onto the verge etc which could attribute to the vending operations or should the lay-by be required by Norfolk County Council or its representatives for highway maintenance or other purposes, the vendor will be required to vacate the site on a permanent or temporary basis. Likewise, in the event of any occurrence related to the vending operation which could be considered to be prejudicial to highway safety.\nIf the location is not within the highway limits the permission of the landowner will be required."
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"text": "You are also advised that in all cases all locations (ie working/storage or static locations) are likely to need planning permission from the relevant local planning authority."
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"text": "The following roads fall outside the control of Norfolk County Council – A11, A12 and A47. If you wish to operate from one of these sites you will need to contact the Highways Agency, Woodland, Manton Lane, Manton Industrial Estate, Bedford MK 41 7LW."
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