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This Safe Food Policy was written by Made
in Stroud Ltd in partnership with the Gloucestershire Safe Food
Group and Gloucestershire Trading Standards. The Policy is
upheld at Fresh-n-Local Farmers' Markets, held in Stroud,
Gloucester, Swindon, Malmesbury and Stow on the Wold.
These guidelines are
not a replacement to professional advice from your local Environmental
Health and Trading Standards
Officers and are intended only as a guide:
- With the exception of those selling only fresh fruit and vegetables,
all food stallholders must hold a current basic food hygiene certificate.
This should be on display at the market.
- All food stallholders must be registered as a food business
with their Local Authority. There is no charge for this. Your
environmental health officer will be happy to advise you on the
relevant legislation.
- Those selling high-risk foods must use a suitable refrigeration
unit to display their goods.
Temperatures for food storage and display for the duration of
the market and during transportation to and from the market;
- 8 degrees centigrade or below for refrigerated food on display.
- 63 degrees centigrade or above for hot food on display.
- –18 degrees centigrade is recommended for frozen food,
which must be labeled as such.
- All stallholders must provide their own hand washing and utensil
washing facilities if any non-wrapped foods (including fruit and
vegetables) are to be sold.
- All stalls are expected to have a professional appearance.
- A high standard of cleanliness must be maintained at all times.
- Stallholders must clearly display the name and address of their
business on the stall. Where the business address is the same
as the home address, the Farmers Market office may be used as
an address by arrangement for security reasons. (With the exception
of limited company, which must use the registered office address.)
- All scales must be of an approved type and stamped as fit for
use for trade. Current legislation should be applied to all labeling.
- A qualified electrician must have recently tested all electrical
items.
- All electrical cables must be waterproof, and must be taped
down with insulation tape.
- Some type of shield between the public and cooking facilities
must be erected. Stallholders engaged in cooking must have a fire
blanket and appropriate type of fire extinguisher on hand.
- Raw and cooked foods should always be kept apart so there is
no risk of cross-contamination.
- Sensible steps should be taken not to contaminate food on sale.
We recommend traders familiarise
themselves with the Industry Guide to Good Hygiene Practice
for Markets and Fairs.
Your local authority Environmental
Health and Trading Standards Departments will be happy to discuss
any enquiries that you may have regarding environmental health and
trading standards issues.
For information on how to contact the
relevant Environmental Health and
Trading Standards Departments or to obtains the Industry Guide
to Good Hygiene Practice give us a call on - 01453 758060.
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