Food safety
It is your responsibility to ensure that your food does not make
the public ill.
Here are some key dos and don'ts for catering at the
Carnival.
- plan carefully:
- don't prepare or cook foods too far in advance
- don't bring more food than you can store safely
- don't leave food around on the stall for several hours
- do cook food thoroughly
- temperature control
- do keep hot food hot (above 63°C) and cold food cold (below
8°C)
- don't leave food around on the stall for several hours
- do cook food thoroughly
- don't cut the cooking time because you have a queue of people
waiting
- make sure food is thoroughly thawed before cooking
- avoid contaminating food
- don't let raw foods or unwashed fruit come into contact with
food that is ready to eat
- do use separate utensils, chopping boards and knives for raw
and cooked foods
- do display food off the ground
- do cover food with cling film, foil or place food in plastic
containers
- personal hygiene
- do wear clean over-clothing
- do wash your hands regularly, especially after handling raw
food or refuse
- do cover cuts and sores with waterproof plasters
- don't cough or sneeze over food
- don't smoke whilst on the food stall
- refuse
- refuse can be a fire risk as well as attracting flies and
vermin
- you must keep your refuse in plastic sacks within your
allocated area
- waste fats and oils should be stored in containers - do not
pour into drains
- bagged refuse should be put into the street at the end of the
day, when it will be collected by the Council
- hot coals are a fire risk and will damage roads and pavements -
please damp them down and dispose of them in a suitable
container
- the Council will recover the costs of damage to the
highway
Please respect residential property - do not use it for storage
or disposal of refuse