Festival and event organisers have overall responsibility for all catering, sale of food, alcohol and merchandise on-site, both indoor and outdoor.
All items delivered, prepared, cooked, served and stored must comply with the relevant food and safety legislation and codes of practice.
Merchandise items must meet licensing requirements, including trading standards, trademarks and copyright regulations. See TIMELINE Checklists:
| 6.6.1 - Catering and Merchandising - Setting Up |
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| 6.6.2 - Catering and Merchandising - Day(s) of Event |
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| 6.6.3 - Catering and Merchandising - Closing Down |
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- The catering operator, whether in-house or external contractor, must make sure that all food handlers are trained in Basic Food Hygiene
- Fire Safety equipment must be positioned at strategic locations. All entrances and exits must be kept clear at all times for regular deliveries, emergency vehicles and emergency evacuation
- Washing facilities must be easily accessible for all purposes. Separate toilets must be provided for the use of food handlers
- Arrange for frequent removal of refuse, solid and liquid waste through the Local Council and specialist suppliers
- All food supplies must be stored in adequate refrigeration, cooling and freezer equipment or containers, with secure locking systems in place
- Provide lockable storage facilities for all merchandise and cash security
- Keep inventories so that you can check stock for reordering, replenishing and checking date codes
Key Points:
- Comply with Food, Health and Safety legislation to avoid food poisoning outbreaks
- Make sure that staff are trained in food and safety procedures
- Set up controls for food, alcohol and merchandise sales
- Establish safety and emergency procedures
- Frequent removal of rubbish, food and sanitary waste is essential
See Also:
Section 4 Event Contingency Plan
6.2 Services and Facilities
6.4 Staff and Training
6.5 Dealing with Visitors
6.7 Administration
6.8 Contingencies
Section 7 Case Studies
Section 7 Regional Contact Lists |
