Exhibitors - Health & Safety / Food Hygiene
It is a condition of participating in the Organic Food Festival that exhibitors are conversant with, and abide by, the Food Safety (General Food Hygiene) Regulations 1995 and the Food Safety (Temperature Control) Regulations 1995.
It is also a condition that all electrical equipment used at the Festival has a current PAT certificate under regulations 4, 5 and 6 of the Electricity at Work Regulations 1989 (EAWR) - this includes all electrical appliances, equipment and extension leads. Gas appliances must similarly have current safety certificates issued by a CORGI registered gas installer. Any appliances without safety certification could either be spot tested on site (with a charge levied) or removed from the festival grounds.
Every exhibitor and caterer (if dealing with food and drink or using any electrical or gas equipment) will be asked to sign a declaration on the booking form that they will conform to the above regulations.
Exhibitors who bring their own display structures and stands may be asked to provide risk assessments and any unauthorised on site structure deemed by the organisers to pose a health and safety risk may be removed from the site. It is essential that every free standing structure from large marquees to small display stands is sufficiently weighted to stay immobile in what can be a windy site. No holes can be drilled into the ground.
A summary of food hygiene requirements is given below but a booklet giving detailed guidance on event food hygiene is available on request from Creativity Events. Further Information and advice on health and safety can also be obtained from your local Environmental Health Department.
Food Hygiene
If you are handling food or drink you should have completed a questionnaire for Bristol City Council.
It is essential that all exhibitors are fully aware of the Food Hygiene and Food Safety Temperature Control Regulations and are equipped and capable of maintaining a high standard of hygiene and working within these guidelines.
Please make time to study this information as non compliance with the regulations will mean that you will be stopped from trading immediately and you could be liable for prosecution.
Water
Water containers should be thoroughly cleaned both inside and out with tight fitting lids
Refrigeration
To comply with the Temperature Control Regulations you must have enough refrigeration to ensure that all perishable foods are stored at temperatures below 8°C and preferably below 5°C. Once frozen food has thawed it should be used, refrigerated or discarded but not refrozen.
Food storage and protection from contamination
Ensure that all food stuffs are kept dry and tidily stacked and that any opened packets are stored in sealed containers. All open foods on display must be kept covered or protected by screens. Raw and cooked food must be kept apart at all times.
All food preparation equipment must be washed thoroughly with a detergent / steriliser.
Work surfaces/floor covering
Work surfaces and floor areas around food preparation areas must clean and washable. As the whole Festival is on hard standing (paving, concrete or cobbles) you must provide your own washable floor covering for your stand if you are preparing food (other than fruit and vegetables) or selling food that is not pre-packed.
Handwashing
If you are selling food that is not pre-packed you MUST provide your own handwash facilities at your stand.