This chapter moves you to the next stage: your business premises, be they at home or on dedicated premises. Running a safe, hygienic business is one of the biggest tests a caterer has to deal with. This chapter covers: The amount of regulations you must adhere to will depend on whether you run a small business from home, or have dedicated premises. The bigger the company and staff, the more rules and regulations will come into play.

Do contact your local environmental health officers about required standards for running a catering business. This should be done when you are looking at premises to get a clear picture of the requirements. Some properties may not be at all suitable or may not be able to be changed to fit the required standards. You will also need to discuss the requirements for the use of your home as your kitchen may not pass the test. Free advice is gladly given.

Registering Food Premises

If you are planning to start a new catering business, you must register your premises with the environmental health service at your local authority. Registration of premises used for a food business including market stalls, delivery vehicles and other moveable structures is required by law.

Time Limit

You must register your business at least 28 days before opening a new food business. If you run a food business for more than five days in any five consecutive weeks, you must tell the local authority about any premises you use for storing, selling, distributing or preparing food. Contact your local authority for the appropriate (and very straightforward) form. There is no charge.

Who Has To Register

Most types of food businesses must be registered including those run from home, mobile premises, stalls and burger vans. If in doubt, ask whether your business must be registered. This also applies to those using the same food premises such as village halls or conference centres. Ask the person responsible for these premises if they are registered if you are catering at these places. In short, if you use your own premises for catering as well as catering in another food premises, both must be registered. If the premises are used only occasionally such as a village hall, the law also allows some flexibility. But all premises still need to be registered.

Moveable/Temporary Premises

If you run a food business from mobile or temporary premises, you need to know about the same hygiene issues as other food businesses. However, as space is limited, the legal requirements are slightly different and allow greater flexibility.

Moveable/temporary premises used for the occasional catering purpose including marquees, market stalls and mobile sales vehicles have different requirements to that of a permanent structure. You must make sure:

• premises and vending machines are kept in good repair and kept clean to avoid contaminating food and harbouring pests. They must also be well sited, designed and constructed;
• there are appropriate facilities to maintain adequate personal hygiene;
• surfaces are easily cleanable;
• there is provision for the cleaning of equipment and utensils, and food;
• there is adequate provision of hot and cold water;
• there is adequate storage and waste disposal;
• there are adequate facilities for monitoring suitable temperature and conditions for keeping food at the right temperature;
• food is placed where there is no risk of contamination.

 

Once you have registered with the local authority you need to notify them of the change of proprietor if the business changes or if there is a change of address at which moveable premises are kept. The new proprietor will have to complete an application form.