As a food business operator there are certain legal requirements you need to consider.

These requirements are the same whether operating from a commercial site, market stall, domestic kitchen or a combination of sites/premises.

All new food businesses in the UK must register with their local authority at least 28 days before they intend to start trading. You should complete the food traders questionnaire and return it to the food safety team at the council.

Food hygiene, standards and health and safety inspections of food premises are a legal obligation placed on food authorities and an inspection will be carried before you start trading as a market trader. Compliance is monitored through routine inspections at which time failure to meet the standards expected may prevent you from trading at future Markets in Lambeth.

Contact the market operator directly to discuss pitch availability/suitability.

1. Food market traders questionnaire

All food market traders are required to complete and return the Food Market Traders Questionnaire before they commence trading at a market in Lambeth. The questionnaire must be completed by all types of food market traders, including retailers of produce such as fruit and vegetables, drinks and cheese.

Please complete all parts of this questionnaire with as much detail as possible, failure to return a completed questionnaire could result in the delay or disqualification from trading at a Lambeth market.

The completed form should be returned to the council at least 4 weeks (28 days) before the date you wish to commence trading to the following address:

Food, Health and Safety Team
Consumer Protection and Sustainability
Blue Star House
234-244 Stockwell Road
London
SW9 9SP
Phone: 020 7926 6110
Email: FoodHealthandSafety@lambeth.gov.uk

2. Construction of your stall

The design and construction of any food premises should provide a safe working environment. The design must eliminate risk of cross-contamination of foods at all stages of preparation, processing, storage, delivery and sale and prevent the entry and infestation by pests or domestic animals.

  • Stalls must be fully covered to top and sides including any food preparation/equipment/food storage areas. This must include all extensions to food preparation/storage/ wash up areas to protect food and catering equipment from contamination.
  • Food displayed in customer areas should be suitably covered and/or screened to prevent contamination.
  • Access to a suitable toilet with hand washing facilities must be available for food handlers, which must have adequate natural and/or artificial lighting, ventilation and must not communicate directly with a food room (must have a ventilated lobby between rooms).
  • There must be an adequate supply of potable water (mains drinking water).
  • Reusable water storage containers must be regularly disinfected to prevent contamination.
  • Sufficient sinks and washing up equipment must be provided for food preparation use and washing of pots, utensils and other items.
  • Suitable food grade antibacterial sanitizers/disinfectants should be available to facilitate cleaning and disinfection.
  • Conveniently accessible wash hand facilities must be provided in areas where food is prepared, treated or processed dependent on the size and nature of the business. The use of gloves is not an accepted alternative to hygienic hand washing facilities.
  • Food waste and other refuse must be safely stored, free from nuisance and infestation until it is collected.
  • Rooms/areas where food is prepared, treated or processed should generally have surface finishes that are smooth, impervious and durable and which can be kept clean and, where necessary, disinfected. This applies to walls, floors, ceiling, doors, woodwork and equipment finishes.

3. Food safety management (HACCP)

HACCP stands for ‘Hazard Analysis Critical Control Point’. It is an internationally recognised and recommended system of food safety management. It focuses on identifying the ‘critical points’ in a process where food safety problems (or ‘hazards’) could arise and putting steps in place to prevent things going wrong.

As a food business operator you must:

  • ensure that all food is sold in a hygienic manner
  • identify food safety hazards
  • understand which steps in your operation are critical for food safety
  • make sure that at these steps safety controls are in place, maintained and reviewed.

Food safety hazards are anything which may cause harm to their customers through illness or injury. This is the potential to cause food poisoning, the presence in food of foreign material, such as glass or metal and chemical contamination.

The controls for these hazards do not have to be complex and there are a number of systems that can be used by food businesses to ensure that hazards are identified and ways found of controlling them.

This approach will mean that food hygiene can be planned in easy steps giving a clearer focus on the controls that are important to the business. You will find that many of the controls are common sense practices that you have been following for years.

A pack has been developed to help small catering and retail businesses. This pack has been developed by the Food Standards Agency, working with catering businesses, to be practical and easy to use. Using this pack will help you to comply with the regulations, show you what to do to make food safely, how to train staff and protect your business's reputation. You can download the pack on the Food Standards Agency website

4. Health and safety

Fire hazards

All combustible materials that could promote fire spread need to be identified and stored away from any ignition source. Structures, curtains and drapes should be treated with a flame retardant. Appropriate fire extinguishers must be provided and checked every 12 months. The following is required:

  • Stalls cooking food – 4kg dry powder or four litres of foam. If deep fat frying is taking place, it is recommended that you fit a flame failure device and also a suitable fire blanket
  • Stalls with generators/electrical equipment – 4kg dry powder or Carbon Dioxide CO2
  • Stalls not cooking food – 4.5 litres of water

Liquefied Petroleum Gas (LPG)

Gas fixtures and systems require appropriate certification from a competent person who is gas safety registered for LPG commercial appliances. Gas appliances should be checked routinely.

Please note - Traders wishing to use LPG must provide evidence of their LPG certification before they are permitted to trade.

5. Food hygiene training

Food handlers must receive appropriate supervision, and be instructed and/or trained in food hygiene, to enable them to handle food safely. Those responsible for developing and maintaining the business’s food safety procedures, based on HACCP principles, must have received adequate training and should include:

  • temperature control
  • food poisoning
  • personal health and hygiene
  • cross contamination
  • food storage
  • waste disposal
  • foreign body contamination
  • awareness of pests.

We provide food hygiene training - Book food hygiene training

Downloads

AttachmentSize
doc Market food traders questionnaire50 KB