With many fast food businesses looking to extend their operations and capitalise on the popularity of Christmas and farmers’ markets during the festive season, we asked Mike Williams to discuss some of the main legislative, food safety and hygiene issues which businesses should be aware of.
Many well established food retailing businesses consider seasonal pop-up catering operations as a way of reaching out to new customers, capitalising on a captive audience, diversifying their operation and potentially increasing profits. However, even with their vast expertise, equipment, access to ingredients and staff, quite a few don’t succeed in this highly competitive part of the industry. Don’t be fooled into thinking that you can simply turn up, put in a few hours of effort and walk away with a profit. Rigorous attention to detail, forward planning and hard work are all vital if you want to succeed.
A pop-up or casual stall is still essentially a new business in the eyes of environmental health, even if it is only going to operate for a single day. It’s vital that you comply with all food hygiene regulations and this starts with you registering the new operation with the environmental health service at your local council at least 28 days before you start trading. This applies even if you’re already operating another registered food business. You’ll also be required to document all the necessary food safety management procedures that you have for the pop up operation, based on the principles of HACCP (Hazard Analysis Critical Control Point).
Pop-up food stalls come under close scrutiny from environmental health as their lack of space and facilities mean that cross contamination, allergen control and general food safety can sometimes be difficult. Lack of space is not an excuse when it comes to food hygiene and you’ll also find that where customers can see the total operation they are more critical about food hygiene standards. If they see something untoward they simply won’t buy from you. Poor standards could also badly reflect on your main business so it is imperative that all the usual precautions are taken and that your business conforms to all current food hygiene requirements, including:
Some of the more general factors which need to be taken into consideration before setting up a pop-up restaurant or food stall include logistics; how you transport food and specialist equipment etc. It isn’t simply a matter of throwing a BBQ or wok in the back of a van, grabbing a pack of burgers and other ingredients, some paper plates and napkins and setting up shop!
In addition to registering the operation with the local council and complying with local licensing laws for each location in which you plan to operate, you may also need late night licences; one for the sale of alcohol, live music or entertainment and even potentially a license from the landowner. You should also factor in additional public and personal liability insurance along with employers insurance if you hire staff (even for just one day), along with theft or fire insurance. Specialist vehicle insurance may also be required and you’ll need to consider how you transport food, what specialist equipment may be needed and where everything is stored when not being used.
There is so much to be considered when looking to operate a pop-up kitchen or food stall but it can be an excellent way to raise your profile and profit margin while reaching new customers. Food safety should be your prime concern. The last thing you want is to be prosecuted or cause your customers to become sick or even die as we saw recently – that case resulted in a hefty fine and a custodial sentence. This is why there are strict legislative and food safety standards that need to be observed in order to stay on the right side of the law.
STS can help ensure you have the correct processes in place and they are up to date. For more information and advice on running a pop-up operation give us a call on 01252 728 300