HOW THIS INFORMATION WILL HELP YOU

This leaflet will explain how to meet the food safety laws that apply to you while trading at Sbarc Events. It covers the basic areas that apply to such events. To make it readable and straightforward to understand, it is not a detailed guide but you should find information here about how to obtain further advice on some of the more complicated food safety issues.

1. THE RULES OF HYGIENE – CONTROLLING HAZARDS

The law requires you to identify possible hazards to food safety, know which of these is actually important for the type of food that you prepare or sell and to provide suitable controls to stop problems occurring. While this can be complicated for some businesses, simple measures are all that is required for most traders. The most important of these are described below.

i. Transportation

* Food transported to a market must be wrapped, covered or placed in suitable containers to prevent contamination. Vehicles and containers should be kept clean and in good repair and the food should be kept separate from other items. For example, if you are accustomed to transporting farm dogs, game birds or containers of agricultural diesel in the back of your vehicle, you should think about how you can avoid tainting or direct contamination of fruit and vegetables.

* Simple cardboard boxes and paper-lined crates are fine for most agricultural produce but you will need higher grade materials, such as metal or plastic crates, for bakery products and meats.

* Some foods must be kept cold (below 8oC) to prevent the growth of dangerous bacteria. These include soft or semi-hard cheeses, most other dairy products, cooked meat and vegetable products, most smoked or cured meat and fish and shellfish. Insulated containers with icepacks and a thermometer maybe sufficient and the temperature must be checked from time to time (and preferably written down in a log book). Larger volume traders should consider using refrigerated vehicles. Whichever method is used, please be advised you must be able to ensure effective temperature control of such foods throughout the day.

ii. Preparation

* The surface that you lay out or prepare food on must be smooth and impervious so that it can be thoroughly cleaned. If you are using wooden tables, you must provide plastic sheeting or other suitable covering material.

* You will need to wash and dry your hands from time to time and if facilities are not provided on site, you must bring your own. For traders selling open foods, such as meats, or high risk unwrapped foods such as cooked meats, dairy products and seafood’s, there must be hand washing facilities at the stall. These should include a supply of hot water, towels, bowl and soap. For hot water, insulated flasks should be sufficient in most cases. Please ensure hand washing facilities are available before and during setting up your stall, as hands must be clean before you start handling open foods.

* If you are using knives or other serving implements you will need washing facilities for these, which must not be the same as those used for hand washing – separate bowls or sinks must be used.

* Wear clean protective over clothing while handling unwrapped food.

iii. Display and Service

* To avoid possible contamination, food must not be placed directly onto the floor. It is best to keep all unwrapped food off the ground by at least 45cm.

* Make sure that high risk and low risk foods are well separated- for example, keep raw foods away from cooked foods. The high risk foods described in ii above should be protected from the public touching, coughing or sneezing in the display area.

* Check the temperature of chilled foods from time to time and preferably keep a record of this in a logbook. Make sure you know the correct temperature for the food that you are selling.

* Regularly wipe down surfaces with a clean (preferably disposable) cloth using a food grade cleaner/disinfectant.

* Make sure you have sacks or containers for waste food and water and dispose of these correctly.

iv. Training and Basic Hygiene Measures

It is not obligatory in law for all food traders to have attended courses on training in food hygiene but you must at least be aware of the basic principles that apply to the safe handling and preparation of food. However, if you have no experience of running a retail food stall or business, or if you are manufacturing food at home or from other premises, you will need some specific training. In any case, food hygiene training courses are always strongly recommended for anyone involved in the running of a food business. If you are in any doubt as to what is required, your local Environmental Health Department will be

happy to advise you. For basic retailing operations, such as for selling fruit and vegetables, or for bakery products that do not contain meat or cream, the following advice should be of help.

* Keep yourself clean and wear protective clothing.

* Always wash your hands thoroughly before handling food, after using the toilet, handling raw food or waste and after every break.

* If you have a skin, nose or throat problem or an infected wound, do not handle unwrapped food.

* If you have a stomach upset, do not handle food for at least 48hrs after you are free of symptoms.

* Ensure that cuts, spots or sores are covered with a brightly coloured waterproof plaster.

* Do not smoke, eat or drink where open food is handled.

* Clean as you go – keep all equipment and surfaces clean and disinfected.

* Avoid unnecessary handling of food.

2. MANUFACTURING FOOD AT HOME FOR SALE FROM YOUR EXHIBITOR STALL

This is an area that covers everything from jams and cakes to frozen chilled meals and meat products. Special rules and regulations can apply to some of these foods, particularly when making meat, fish and dairy products, which will include pre-packed meals and dishes. If you do not comply with these rules, the consequences can be very serious. It cannot be stressed enough that when thinking about starting such a business you must get advice from your local Environmental Health Department. There is really too much here to cover in any great depth in this leaflet but it can help to give a few pointers.

i. Making Low Risk Items Such as Cakes and Jams

Generally these present few problems and many people safely produce a range of jams and non-dairy cakes from home. You must make sure you know about the basics of food hygiene and law and also the labelling and shelf-life requirements that apply. Before starting out, contact your local Environmental and Trading Standards Department for advice.

ii. Making High Risk Items such as Meat, Dairy and Fish Products

These foods are much higher risk because they support the growth of harmful bacteria and are often sold ready to eat without further cooking. A mistake in their preparation and handling can have serious consequences for public health. As a result, many of these products, which include hams, pates, ice-cream, cheeses, yoghurts and prepared foods such as meat pies, lasagne, shepherds pies etc., require approval of the production premises and process under specific legislation. It can be very difficult, and sometimes impossible, to obtain approval for a domestic premises to manufacture these kind of products, even on a small scale. As a result, you will need to plan your operation carefully.

In addition, attractive traditional recipes, which may be perfectly safe for immediate consumption, do not always lend themselves to a production process, packaging or an easily assessable shelf life for prolonged storage. Although this can sound quite daunting, with a little dedication it is perfectly possible to set up a business to produce these kinds of products and many operate successfully from small units. Before starting out, contact your local Environmental and Trading Standards Department for advice.

3. GIVING AWAY FREE SAMPLES

You will want to introduce your customers to as wide a range of your foods as possible and having tasting samples available is a good way to get their attention. Bear in mind that even though you may give samples away free of charge, the law sees this transaction as a sale, and their production and handling is still subject to legal control. Samples need to be protected from contamination such as undue handling; usually either from inquisitive pets or equally inquisitive children, so ensure samples is stored high up. If your customers have to handle your food, try and make sure they don’t touch other samples on the plate – cocktail sticks or tongs help to stop this. Most importantly, don’t leave food that must be chilled for safety reasons out of chill control for long periods, so keep quantities to a minimum and throw out uneaten food if it has been out of refrigeration for a long time. The law permits a maximum of four hours in most cases but it is best if high risk food is disposed of after one hour out of chill control. Bear in mind that for some foods, such as hard cheeses, temperature control is not critical to safety and longer periods are acceptable, so seek advice if in any doubt.

You may find your local market/Food Fair has its own conditions about food samples and they may not be permitted. This is at the discretion of the market/Food Fair organiser rather than any national legal requirement.

Appendix III

Terms and Conditions of the Sbarc Events

  1. Whether or not an applicant is offered a space will depend on creating a well-balanced event with a wide choice of stall although initially we will accept applications on a first come, first served basis.
  2. Payment – you will be required to pay in full to secure your booking by 8th May 2015.
  3. If you cancel your stand within one week of the event, we reserve the right to retain your payment. If however you cancel in writing before 01 August 2015 and we are able to re-let your stand then 80% of your fee will be returned.
  4. Exhibitors must conduct their business in a way that does not interfere with the interests of other exhibitors, and must not canvas for customers beyond the boundaries of their stand. This includes banners and leaflets. Exhibitors are responsible for keeping their stalls clean and tidy throughout the duration of the festival.
  5. Exhibitors must sell their main, normal product lines, and should not sell products not normally associated with their business. In certain product areas we will limit the sellers to 1.
  6. Smoking is not allowed in any enclosed under cover area and not near combustibles materials / containers anywhere on the site.
  7. All Stands must be set up least 30 minutes before the festival opens to the public at 9am. In the interest of public safety traders must not dismantle their stand until after the event has closed. No part of the boundary site is to be breached or opened at any other time.
  8. £5 million pounds of public liability insurance is in place but exhibitors are reminded that they are responsible for their own goods and no responsibility is accepted for loss or damage, or financial loss however caused. This includes cancellation of the festival due to severe inclement weather or other factors beyond our control.
  9. Exhibitors must have current Food and Hygiene and Electrical safety certificates as well as their own public liability insurance as they are responsible for their own goods and any matters arising there from including accidents or injuries to the public.
  10. PAT tested multiple outlet leads are permitted, electrical adaptors are not.

ALL EXHIBITORS MUST DISPLAY THEIR PRICES IN A CLEAR AND EASY TO UNDERSTAND FORMAT AND IN A SIZE THAT CAN BE READ EASILY. ALL EXHIBITORS MUST COMPLY WITH ALL ANGLESEY COUNTY COUNCIL ‘HEALTH AND SAFETY’ AND ‘TRADING STANDARDS’ REQUIREMENTS.

RECYCLING DO’S AND DON’T’S: As an Anglesey County Council location please follows the instructions below to ensure the event and the town is not abused in anyway. Caterers and other stall holders are required to make every effort to recycle the following materials:

  • Cardboard and paper
  • Cans
  • Plastic
  • Glass Bottles
  • Aluminium Foil
  • Tetrapak drink cartons

Cooking oil – all used cooking oils must be removed from site

IT IS IMPERATIVE THAT ANY FOOD WASTE OR RUBBISH CONTAMINATED WITH FOOD IS KEPT SEPARATE FROM RECYCLABLE MATERIALS.

Reducing our environmental impact:

We are keen to prevent damage to our planet and would ask that you help us where you can. We are attempting to reduce the amount of waste sent to landfill and would ask that you help with the following:

  • Do not give away unnecessary leaflets or flyers
  • If you use ‘goodie bags’ please ensure that they are either made from recyclable material or are easily recycled
  • Please consider where your freebies will end up.
  • Please note that it is a legal requirement in Wales to charge 5p for all carrier bags. This should be donated to a charity of your choice.