Take your goods outside!

Do your foods have the right temperature?

Summer is approaching. Time to enjoy outdoor activities; stroll along street markets, visit catering vans at festivals and enjoy great food in the open air. Preparing, storing and selling food outdoors have HACCP and other hygiene regulations and requirements. Are you aware of the implications for your catering business?

Kitchen on wheels

Catering vans have become part of our food culture. The number of festivals that will be held this summer is huge and many continue well beyond the main season. The legislation on food safety applies unabated, which means you have to keep everything at the right temperature, even outside. The maximum recommended storage temperature of meat, processed fruits and vegetables, dairy products and semi-finished products must be less than 7° C.

You are required to have a license to sell prepared food or drinks. This also applies to individuals. And, in addition, you need to communicate allergen information. All of these requirements can provide quite a few challenges. However, as long as you are aware of the guidelines you will not be faced with unnecessary expense and risk.