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The Nationwide Caterers Association
 
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Safe & Legal Catering

Are you operating safely & legally?


Do you have enough knowledge, training and time to run a legally compliant, safe food business?


UK catering businesses must adhere to a series of legal requirements in order to trade. Failing to do so could have significant consequences for the public, and for you. It's critical that you comply.

 


Legal checklist for mobile caterers

Find out what you need to do to operate your food business legally
> Click here and learn how to get legal

Primary Authority

NCASS members receive legal back-up from The Royal Borough of Greenwich
> Find out about our partnership




How does NCASS membership help you get legal?

 

It might feel like you’re dealing with a minefield when it comes to complying with catering law. But when you’re an NCASS member, your worries and fears will meet relief and calm. We’ll guide you and give you everything you need – due diligence documentation, risk assessments, policies, training, contracts and more. Bid your stresses farewell and enjoy more me-time.

> Read more about the legal stuff





Why you need to strive for a level five

Find out what to expect when an EHO visits, use effective inspection checklists to prepare for your next inspection, learn ways to display your rating and find out why it's so important that you do so.
> Visit the Food Hygiene Rating Scheme Hub



Mobile catering code of practice

NCASS members agree to work to these high standards; so should all UK mobile caterers!
> Learn how to trade to best practice here

Visit the Allergen Hub

Find out everything you need to know and use free toolkits to trade legally under allergen law
> Visit The Allergen Hub


Learn everything about risk assessments

Learn everything you need to know to make sure your business is trading safely and legally, with all the right risk assessments in place. The NCASS online HACCP system will make a huge difference to your business.

> Visit The Risk Assessment Hub










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What does the Law say?

Rules and regulations can be tricky. Use our legal guidelines to decipher them.


Food Safety

Need to know info about food safety law & how to comply...

> Find out more


Gas Safety

Don't DIY with gas! How to make your business gas safe...

> Find out more


Electrical Safety

3 steps to take to make your business electrically safe...

> Find out more

Street Trading Licensing

What licences do you need? And what is a street?!

> Find out more


Vehicles and Towing - what you need to know

Tachographs, towing weights, type approval... Confused?

> Find out more


Health and Safety - What you need to know

Get in wrong and face fines or even imprisonment...

> Find out more


Noise Pollution and Regulations

Did you know there are rules for ice cream van chimes?!

> Find out more


Employment - What you need to know

Employee's privileges and when they have a right to them...

> Find out more


TEN License

Want to sell alcohol at an event? Read this...

> Find out more


Legal structures, registering with HMRC and book keeping...

> Find out more

5 reasons you need a hand- washing unit (#1 it's the law!)...

> Find out more

When should you use your fire protection equipment?

> Find out more




Training for food handlers: what does the law say?

> Find out more

Make sure you know how to recognise the signs...

> Find out more

You must provide a workplace pension for employees...

> Find out more


How to tell what food labelling you need on your products

> Find out more


When do you need an alcohol licence? Let's clear this up!

> Find out more


Comply with the General Data Protection Regulation

> Find out more

Safe, Legal, Profitable

Mobile catering law matters. Compliance minimizes risk to your customers, to your staff, to you and to your business. With more than 30 years of experience under our belt, NCASS wants to help you run your food business legally. Trade legally and you’re in the best position to trade safely.

All the information, tools, training and legislation updates you need to trade legally are waiting for you in your NCASS membership package. We go the extra mile on your behalf, so you can trade legally as you concentrate on the thing you love: cooking delicious food.



MEMBERSHIP
 
Join the Nationwide Caterers Association for just
£20.25 p/m

 


 
Work opportunities, legal documents, essential and invaluable advice, training codes, cashback and lots more are the name of the game here at NCASS HQ. And with prices starting from just £20.25 per month, why not become the latest member of the NCASS Family? Maximise the profitability of your food business with NCASS membership. > Find out more

Want to talk about membership? Call 0121 603 2524

or to request a call back click here


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Latest News

Summer trading: How to keep food safe as the temperature rises

by Sophie Haigh | Read Time: 5 Minutes | Jun 27, 2019


Hot weather provides the perfect opportunity for bacteria to grow, so it’s crucial that over the next few months you keep hot foods hot and cold foods cold until they are ready to be eaten.

We’ve put together a list of check points to ensure you’re keeping you and your staff safe as temperatures rise. You’d be well advised to make sure your staff are also aware of the dangers of rapid bacteria growth and contamination from insects during the summer.

Keeping food safe from contamination

Keeping and displaying food properly is pivotal if you want to lower the risk of contamination. Covering food or keeping it screened where possible will protect it from contamination from insects, birds and animals. Remember, you should never store food on the floor.

When there’s no access to electricity

If you don’t have access to electricity in your catering van, cool boxes are the next best thing for keeping food chilled during transportation and when stationary on site. You will need adequate freezer packs to prevent the food from rising above 8°C or 46°F. Make sure to take enough freezer packs so that you can replace them two or three times throughout the working day to keep the temperature inside the cool box within the 8°C limit.

A probe thermometer is also a necessity if you’re using cool boxes, as it checks to see if the temperature inside is safe to be storing food.  Make sure to check the temperature at regular intervals and record it in the daily recording diary – found in your NCASS Due Diligence folder. Remember to always replace the lid of the cool box immediately after opening and removing an item.

Cool boxes should also be kept out of sunlight and away from any sources of heat to give your food the best chance of remaining fresh and at the safe temperature limit.

Temperature regulations for food products

It’s crucial to keep food at the right temperature before and during preparation to remain safe. Failure to do so will provide the perfect environment for harmful bacteria to grow, or for toxins, i.e. poisons, to form in the food, causing your customers to become seriously ill. Make sure that both you and your staff know that:

  • Hot food must be kept above 63°C (145°F)
  • Chilled food must be kept at or below 8°C (46°F), preferably below 5°C (41°F)
     
    You might already be aware that when you’re serving or displaying food there is a little bit of leeway for keeping them out of temperature controls at times for a limited period, although we don’t recommend letting food drop or rise to these temperatures.

  • Hot food can be kept below 63°C (145°F) for a maximum of 2 hours if completely necessary
  • Chilled food can be kept above 8°C (46°F) for a maximum of 4 hours but try to prevent this from happening if possible

It goes without saying that you must never exceed these times and temperatures. If you do, dispose of the food straight away as they could be dangerous to eat.

The temperature requirements in Scotland vary slightly, but in all four corners of the UK it’s an offence to keep food at temperatures that would cause a risk to health.

Other key things to remember

  • When you use a temperature probe to check the temperature of the foods you’re chilling or keeping hot, be sure to clean and disinfect the probe thoroughly before use. We recommend using a commercial grade cleaner, as they fight germs both quickly and efficiently. Cheap products unfortunately just won’t cut it as they take a long time to kick in and take effect – not ideal when you’re having to work quickly to serve up food
  • When cooking, the food must achieve a minimum core temperature of 75°C (167°F)


MEMBERSHIP
 
Join the Nationwide Caterers Association for just
£20.25 p/m

 


 
Work opportunities, legal documents, essential and invaluable advice, training codes, cashback and lots more are the name of the game here at NCASS HQ. And with prices starting from just £20.25 per month, why not become the latest member of the NCASS Family? Maximise the profitability of your food business with NCASS membership. > Find out more

Want to talk about membership? Call 0121 603 2524

or to request a call back click here




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