Outdoor Events: Food Hygiene and Health & Safety

The guidance set out below is based on the requirements of: 
•	Food Safety Act 1990 
•	Regulation (EC) 852/2004 on the Hygiene of Foodstuffs 
•	The Food Hygiene (England) Regulations 2006 
•	Health and Safety at Work etc Act 1974 
These are the minimum standards expected by the Commercial Team of Charnwood Borough Council, and if followed, should enable you to host a safe and compliant outdoor event. 
Contents 	Page
1.	Introduction	1
2.	Planning the Event	2
3.	Enforcement Officer Visits 	3
4.	Hazard Analysis and Critical Control Points (HACCP)	3
5.	Food Hygiene Training	4
6.	Positioning of Outdoor Catering Operations	5
7.	Structure of Catering Operations 	5
8.	Water Supply 	6
9.	Washing Facilities 	6
10.	Waste Disposal 	6
11.	Work Surfaces & Equipment 	7
12.	Storage Facilities 	7
13.	Personal Hygiene 	7
14.	Food Handling Practices	8
15.	Temperature Control 	8
16.	Monitoring Food Temperatures 	9
17.	Thawing of Food 	9
18.	Liquefied Petroleum Gas (LPG) P	10
19.	Electrical Installations 	11
20.	First Aid & Accident Reporting	11
21.	Alcohol & Bar Areas 	11
22.	Sanitary Facilities	12

1.	Introduction
Catering at outdoor events is a high risk activity which carries with it the possibility of causing food poisoning to a large number of people due to food being stored, handled, prepared and served in unfamiliar settings, in greater than normal quantities and over a longer period of time.
The use of inexperienced caterers, poor management, careless hygienic practices and the warmer summer climate, can create ideal conditions for bacteria such as Salmonella and E. Coli to multiply to unsafe levels in food. Epidemiological studies carried out on food poisoning outbreaks have found that the main causative factors contributing to them include: 
•	Preparing large quantities of food too far in advance 
•	Incorrect food storage i.e. not under refrigeration 
•	Poor personal hygiene for food handlers 
•	Not cooking/reheating food for the correct length of time and at the right temperature
•	Cross contamination from raw food to high risk ready to eat food 
•	Use of inappropriate food contact surfaces which cannot be cleaned 

This guidance note has been devised to help event organisers and caterers in their implementation and compliance with good food hygiene practices, health and safety matters and legal obligations before, during and after their organized event in order to safeguard the health and safety of all attendees to the event, staff and onsite contractors. 
The list of issues covered by this guidance note is not exhaustive and all readers are encouraged to discuss any matters they feel are not covered and to ask for further advice and information from Environmental Health Officers (EHO).  Please contact the Commercial Team, Charnwood Borough Council, Southfields, Southfields Road, Loughborough, Leicestershire LE11 2TX telephone: 01509 634656, or email: occupational.health@charnwood.gov.uk or food.hygiene@charnwood.gov.uk

2. 	Planning the event
As the potential for problems associated with outdoor event catering is significant, it is strongly recommended that the following information is considered when negotiating with contractors at the tender stage: 

It is best practice to use caterers who are used to catering at large outdoor events. As a minimum they should be able to demonstrate to you that they are competent to cater for the numbers required. Charnwood Borough Council cannot recommend contractors. We can only give you guidance with regard to general food hygiene matters. Therefore, you are advised to send a copy of this guidance material to all potential event caterers so they are aware of the standards expected of them should they enter into a contractual agreement with the event organisers. 

Should a food poisoning outbreak occur as a result of onsite catering operations, both the event organisers and event caterers may be held responsible. It is, therefore, essential that organisers find out if the contract caterers being used are reputable. 

•	Appendix 1 details a food safety questionnaire, devised for event organisers to help them when tendering for caterers at their event.  Each caterer should complete and return the form to the organiser. This form includes essential information from which a decision can be made on the suitability of a particular caterer.

•	It is the responsibility of the food business operator (owner/manager) to notify the local authority in which he/she resides or trades as a food business and to ensure that the local authority has up to date information on any significant changes to the business.

•	Appendix 1 asks which local authority the caterer is registered with, and as the event organiser, it is strongly recommended you ask the caterer for a recent inspection letter and details of their food hygiene rating from their local authority to indicate the levels of standards achieved during the last inspection for food hygiene and safety, structure and for confidence in management/control systems. Any inspection reports relating to health & safety should also be asked for.

Once caterers have been chosen, this guidance note should be copied and sent to each business confirming with them what is legally expected and how to achieve compliance with the above legislative requirements. Organisers should also familiarise themselves with this guidance note.

It is important for organisers to liaise with their selected caterers before the event to check that both parties are aware of what is expected from each other.  It is unacceptable for organisers to just tell caterers what they want and have them turn up to an inadequate site, for example, with no electricity or means of obtaining hot water for hand and equipment washing; unless told otherwise, caterers expect all such utilities to be provided. 

Once the event caterers have been selected, the event organisers must provide the Commercial Team with; 

•	A completed food safety questionnaire for each caterer with additional supporting evidence (Appendix 1), & 
•	A completed event summary questionnaire (Appendix 2). 

For large events, the closing date for submission of all paperwork outlined above and any other additional information (site plan, risk assessments, copies of food hygiene training certificates, etc) relating to the proposed event with regard to food safety and hygiene or health and safety matters is; 

•	1 MONTH BEFORE THE DATE OF THE EVENT.

3. 	Enforcement officer visits
During the event, authorised Enforcement Officers from the Commercial Team, at Charnwood Borough Council may visit to check for compliance with relevant food safety and health and safety legislation.  It is advised that you make contact with the relevant officers at Charnwood Borough Council.  You can e-mail Charnwood using the following two addresses for food safety and health and safety food.hygiene@charnwood.gov.uk or occupational.health@charnwood.gov.uk

Food Safety

4. 	Hazard analysis and critical control points (HACCP) 
Each event caterer must have on site during the course of the event documentary evidence to show that the identification and control of potential food hazards applicable to their catering operations has been carried out as part of a food safety management system. 
Event organisers should be aware that this is a legal requirement and failing to provide it may be an offence. Event organisers are strongly recommended to ask to see this documentation before engaging the caterer. 
Since 1st January 2006, European Community Food Hygiene Regulations require caterers to document their arrangements for making sure that food provided to the public is safe for consumption. 

Food business operators are required to identify food safety hazards and risks relevant to their catering business, and to put in place procedures to prevent problems.  Additionally, compliance with HACCP principles must be shown by the provision of written evidence that procedures to ensure food safety have been thought through carefully and are being properly applied, implemented, maintained and reviewed.

HACCP requires the following: 

•	Identifying all potential food safety hazards in the catering operation and then deciding when or what could actually go wrong. 

•	Deciding which of these points are actually critical to making sure the food is safe, and which must therefore be properly controlled e.g. food transportation/delivery, storage, preparation, cooking, arrangements for chilling and/or hot holding of food whilst on display, etc. 

•	Putting in place control procedures to stop things going wrong and making sure that all staff always carry them out e.g. monitoring of temperatures, cleaning and sanitising of equipment prior to and after use. 

•	Provide documentation to show how the above has been achieved and controls have been monitored, which are critical to making sure food is safe e.g. training records, temperature records, cleaning schedules. 

•	The food business must periodically examine its processes to see if anything has changed which might need existing HACCPs to change 
	e.g. new equipment, change of processes, etc. 

•	Safer Food Better Business’ (SFBB) is an example of a food safety management system developed by the Food Standards Agency to assist businesses to comply with this requirement and give guidance on the necessary documentation.  It can be accessed and downloaded free of charge from the website: 

http://www.food.gov.uk/foodindustry/regulation/hygleg/hyglegresources/sfbb/ 
5. 	Food hygiene training
Prior to the event, certification documents to verify that all food handlers have been suitably trained in food hygiene/safety issues should be sent to the event organisers. 
Event organisers should ask to see these in advance, to satisfy themselves that those contracted to cater at their event have been properly trained. 
All food business operators are responsible for ensuring staff are supervised, instructed and/or trained in food hygiene matters to a level appropriate to their duties before starting work. 

Staff should be instructed and have an appreciation of the importance of any control or monitoring points identified in the food safety management system for which they are responsible and appreciate the essentials of food hygiene, for example: 

•	Personal hygiene 
•	Fitness to work 
•	Temperature control 
•	Cross contamination 
•	Cleaning procedures 
•	Stock rotation and date labelling procedures 

Close supervision will be necessary for new, casual and temporary staff throughout the event. 

6. 	Positioning of outdoor catering operations 
The site plan of the event must include a layout of all catering operations. 
Consideration must be given to: 
•	Preventing any obstruction that may affect the health and safety of people attending or working at the event. 
•	Preventing access to the rear of catering operations, as far as possible, to non catering persons. 
•	Allowing for the efficient storage and removal of waste. 
•	Provision of separate toilet facilities for the exclusive use of food handlers, with adequate hand washing facilities (supplied with hot and cold water, soap and drying materials). 
•	Positioning catering operations within close proximity to a supply of drinking water and foul drain system and away from possible sources of contamination i.e. refuse storage. 
•	Positioning catering operations within close proximity to the power source supplying it, thus preventing cables being a trip hazard. 
•	Manual handling issues involved in the set up and delivery of supplies. 
•	Provision of suitable facilities parking and access of support vehicles.

7.	 Structure of catering operations

•	Must be designed and constructed so that they can be effectively cleaned, maintained in good repair and condition and avoid any risk of food contamination or harbouring of pests. 
•	Must have adequate natural or artificial lighting and ventilation. 
•	All food and hand contact surfaces i.e. tables, work surfaces, equipment etc must be of smooth and durable material, in good repair and capable of being cleaned and disinfected where necessary. 
•	The floor areas around sinks, food preparation areas and cooking ranges must be level, clean and washable and, where possible, non slip. 
•	Precautions must be taken to cope with wet weather.

8. 	Water supply 
•	All catering operations must have a sufficient supply of potable water. 
•	Ice must only be made from potable water and must be stored and handled in conditions that protect it from contamination. 
•	Water should be provided from a mains supply, but if this is not possible then bowsers are permissible, provided they are suitable for purpose.  All water dispensing equipment should be clean, well maintained and suitable. 

9.	Washing facilities
All catering operations handling open high risk foods(*) must have separate hand washing facilities with a supply of hot and cold water, soap and clean towels (recommended to use liquid antibacterial soap and disposable paper towels). 
(*) High risk foods are foods upon which bacteria can easily grow, and which may be eaten without further 
cooking. They are usually moist and high in protein. Ready to eat foods are high risk because if they are 
contaminated or allowed to deteriorate, there are no further preparation steps to control the hazard. 
Examples include cooked meat and poultry, pates, meat pies, cooked meat products, shellfish and other 
seafood (cooked or intended to be eaten raw), dairy products, cooked rice, cooked eggs and products made 
with egg, but excludes bread, pastry and similar baked goods, prepared salads, fruit and vegetables. 

The wash hand basin must be set up ready for use before food preparation commences and should be sited close to the food preparation, cooking and service areas. 

All catering operations handling open high risk food must have a separate sink supplied with hot and cold potable water and detergent suitable for the hygienic washing of utensils, equipment and food.

Wash hand basins and sinks must drain hygienically to a wastewater container e.g. sink waste pipe into a wastewater carrier, and must not discharge directly on to the ground or into a road drain.  The use of open buckets, which can be difficult to carry to waste water points, should be avoided. 

10. 	Waste disposal
•	All catering operations must have adequate facilities for disposing of rubbish and waste food, and for separating out unfit food.
•	Plastic refuse sacks may be used and should be properly tied or sealed. Cardboard boxes and open containers are not suitable for the disposal of waste. 
•	A refuse bin should be provided at each outlet for the collection of litter from customers. 

11. 	Work surfaces and equipment
•	Any food and hand contact surfaces should be clean and washable.  During the event bacteria will build up on these surfaces and it is advisable to sanitise these periodically. 
•	If both raw and cooked food is being prepared on site separate cutting boards should be used to prevent the risk of cross contamination. 
•	Any wiping cloths used for cleaning surfaces should be replaced frequently as using a dirty wiping cloth will spread bacteria  not destroy them. 
•	All items of equipment and kitchen utensils should be in a good condition so they can be properly cleaned.
•	Separate utensils i.e. separate tongs should be used when handling raw and cooked food. 

12. 	Storage facilities
•	Appropriate and adequate storage facilities should be available at all times. 
•	There must be enough space within chilled storage facilities to allow raw and cooked foods to be stored safely and to avoid the risk of cross contamination. 
•	When transporting food it is important that non-food items such as chemicals that may cause contamination or taint foods are stored separately. 
•	Containers and vehicles used for transporting foods must be capable of maintaining high risk foods at the appropriate temperatures. 

13. 	Personal hygiene
•	All food handlers should keep themselves clean and tidy. 
•	Any food handler who knows, or suspects, that he/she is suffering from any disease which could be transmitted through food is legally required to notify their manager/supervisor immediately and refrain from handling food i.e. if suffering from diarrhoea, vomiting, a bad cold, an infection of the chest, nose, throat, ear or skin, or a skin infection. 
•	Clean, washable, protective clothing must be worn over outdoor garments at all times when handling food i.e. an apron or overall. All outdoor clothing must be stored away from food areas. 
•	Hair should be kept clean and neat, and it is recommended that long hair should be tied back and hats and hairnets should be worn to cover and contain hair. 
•	Fingernails should be kept short and clean and the use of nail varnish should be avoided. 
•	Jewellery should be kept to a minimum and food handlers are recommended only to wear plain wedding rings and/or sleeper earrings. 
•	Any cuts, boils, sores and broken skin should be covered with a clean, preferably coloured, plaster or waterproof dressing which should be readily available in a first aid kit. 

•	Correct hand washing must be carried out frequently and always on starting work, after a break, before handling food, between handling raw and cooked food, after handling waste and after using the toilet. 
•	Gloves should not be used as an alternative to hand washing. 
•	Unnecessary handling of food should be avoided and food handlers should not cough, sneeze over food or smoke, drink or eat near food. 

14. 	Food handling practices
All catering operators must take adequate precautions to protect food from contamination. 
The basic rule is: 
•	To keep raw food away from cooked/ready to eat food 
•	Raw ingredients and other materials must be stored to prevent contamination and/or deterioration. 
•	Avoid storage directly on ground. 
•	Provide separate containers for raw and ready to eat foods and avoid dual use at all times. 
•	Containers used for transporting food must be cleaned and capable of being kept clean. 
•	Use Separate cooking utensils for raw and cooked foods. 
•	Keep all unwrapped foods on display covered or protected by screens. 

15. 	Temperature control 
•	Food must not be prepared in the open air. Suitable screening of the stall (top, sides and rear) must be provided where open food is exposed for display, stored or prepared. 

•	Careful control of food temperatures is probably the most important way of reducing the risk of causing food poisoning. 

•	Adequate facilities must be provided for maintaining and monitoring suitable food temperatures. 

•	Stored cold food must be kept below 8ºC and hot food must be kept above 63ºC. 

•	Ensure that chilled or frozen goods are delivered at a suitably controlled temperature. 

•	High protein food i.e. meat, fish and dairy products must be kept cool (below 8ºC) until it can be cooked or heated. 

•	Care must be taken when cooking raw food to make sure that they are thoroughly cooked before they go on sale/display. 

•	Adequate facilities must be provided for reheating and maintaining (whilst stored) the temperature of hot food, at or above 63ºC. 

•	Only sufficient food should be brought for reheating.  Any leftovers at the end of the event must be thrown away and on no account must it be reheated again for sale/display after the event. 

•	Partial cooking of food items offsite is not recommended because of the difficulties with temperature control over prolonged periods of time during delivery. 

16.	 Monitoring food temperatures 
•	Catering operators are advised to monitor and record, periodically, the temperatures of cold food storage units, hot holding units and the core temperatures of cooked food. 
•	Digital probe model thermometers can be used for this purpose. 
•	Probe wipes should be used to sanitise probe thermometers before and after use in order to prevent cross contamination. 
•	The catering operator is advised to note any incidents or problems encountered when monitoring temperatures, with the corrective action taken to ensure that the food product is safe. For example: a chicken breast is probed following cooking and registers 60 oC, so the food handler cooks the product further, until a core temperature of 75 oC for 30 seconds is achieved and this action is documented. 

17.	Thawing of food
•	The thawing of foodstuffs should be undertaken in such a way as to minimise the risk of growth of pathogenic microorganisms or the formation of toxins in the food. 
•	During thawing, food should be subjected to temperatures, which would not pose a risk to health. 
•	Where runoff liquid from the thawing process may present a risk to health it is to be adequately drained off. 
•	Following thawing, food is to be handled in such a manner as to minimise the growth of pathogenic organisms or the formation of toxins. 
•	Once defrosted, frozen food must never be refrozen but should either be cooked, refrigerated or discarded. 

Health and Safety
It is important as an event organiser for any event to be undertaken safely and this is on the basis of sensible risk management.  Safety must cover those involved or taking part at the event and the members of public or anyone else affected by the events activities.  Good planning is an essential part and working with your local authority is very important.  

This guide produced by Charnwood Borough Council only covers some of the areas of concern with regard to health and safety and we would encourage you to become familiar with “The Event Safety Guide – A guide to health, safety and welfare at music and similar events” ISBN 9780717624539 which is free to download as a PDF file from HSE Books at http://books.hse.gov.uk/hse/public/saleproduct.jsf?catalogueCode=9780717624539

The Event Safety Guide is currently being updated but has all the necessary information for anyone to be able to run a safe event.  Below are some of the key areas that you will need to consider under health and safety law but is not an exhaustive list.

18.	Liquid petroleum gas (LPG) 
LPG is the main source of fuel for outside catering operations and it does present a substantial fire/explosion risk. 

All operators using LPG should be able to demonstrate a basic understanding of its safe use, characteristics and emergency procedures. 

All LPG is handled and stored in accordance with the current regulations and codes of practice. 
•	All supplies of LPG are secure from interference by guests. 
•	Fuelling and refuelling of generators must be carried out in a safe manner. 
•	Fuel must be stored in a safe manner in suitable containers. 
•	The relevant fire officer must be notified if large amounts of LPG, diesel or petrol are being brought onto the site. 

Mobile and external catering units need to ensure that they are having there systems for LPG checked on at least an annual basis or advised by a Gas Safe Registered Engineer (http://www.gassaferegister.co.uk).  You have to ensure that the engineer who carries out the check is suitably qualified and you can use Gas Safe Register to check the qualifications of the engineers you use.

There are specific qualifications for checking gas appliances using LPG on mobile units.  An LPG qualification does not necessarily mean the engineer is qualified to work on a mobile unit.  The qualification for mobiles starts with “Mobile Catering” and then specifies the type of equipment they can check.  For example “Mobile Catering Range Cookers LPG” would mean that the engineer can carry out gas safe checks on cookers on mobile units using LPG.

You should also obtain some form of documentation from your Gas Safe Registered engineer. You should keep this on your premises to prove when you had the last gas safety check or test carried out.  Event organiser’s should require this as part of their checks for using certain businesses at any event.

19.	Electrical installations 
•	They must be of a suitable rated power output for the intended use. 
•	They must have been tested and certified by a competent person. 
•	They are sited in a well ventilated place away from LPG cylinders and combustible material. 
•	They are adequately guarded to avoid accidental contact, by people or combustible material. 
•	Cables and sockets are appropriate for their intended use; indoor extension sockets and cable are not acceptable for external use. 
•	Should be protected by a residual current device (RCD). 
•	Cables do not create a trip hazard. Cables should be placed running at a high level or covered with matting if at ground level. 

Once the electrical installation is in place you must obtain documentation to confirm the safety of the installation at that time.  Ensure that any person involved in installing electrical equipment is suitably qualified and competent to do so and there are various organisations that are able to assist you with this.

20.	First aid and accident reporting 
•	Where open food is prepared, a first aid kit complete with waterproof dressings and bandages must be provided. 
•	A suitable accident book should be provided on the catering unit. This is to record any injury resulting from an incident or accident affecting catering staff. When filling out the accident book following details should be included: 
	Date of incident/accident 
	Person(s) affected 
	Job title of person(s) affected 
	Incident/accident description 
	Location of incident/accident 
	First aid/treatment administered 
	Any action taken as a result 

First aid and first aid arrangements are very important to consider especially at larger events.  It is worth considering contacting the British Red Cross or St John Ambulance services for advice as they provide information and expertise in this area.  You may need to discuss your event with the emergency services and let them know expected numbers so they can assist in emergency situations. 

21. 	Alcohol and bar areas 
•	Alcohol comes under the definition of food and should meet the requirements of the relevant food safety legislation, associated industry guides and codes of practice. 
•	The operation must be designed to allow the free flow of people to and from the bar serving areas to prevent congestion and crushing hazards. 
•	The electrical installation complies with the requirements set out earlier in the guidance. 
•	Suitable and sufficient lighting is provided. 
•	Carbon dioxide cylinders are suitably secured to a sound structure. 
•	Chemicals to clean pipelines must be properly handled and stored. 
•	The type of containers used to serve drinks should conform to any site/event specifications e.g. a no glass policy. 
•	Bar areas are kept free of litter and the floors are cleared of spillages. 
•	A member of staff trained in changing gas canisters, and kegs or casks of beer must be present at the event if these items are to be used. 
•	Ice that is to be served in drinks must be protected from contamination (This means not storing bottles in the ice bin to cool them!) 
•	If there is to be an ice sculpture at the event then glasses should be provided so that people don’t have to drink straight from the sculpture. 
•	Suitable and sufficient hand washing facilities must be available at all bars. 

22. 	Sanitary Facilities
•	The number must be sufficient to accommodate the number of people attending the event in a recommended ratio 50:50 of men and women
•	The toilets need to be clearly signed at the event so that people can clearly see where they are and may need to be lit depending on the duration of the event
•	They must be regularly serviced and empties by competent contractors, kept clean, safe and hygienic
•	Provide washing facilities on a basis of one per five toilets with appropriate hot and cold water and hand drying facilities
•	Consider provision for people with special needs who may attend the event which may include providing stable ramps

Appendix 1 
FOOD SAFETY QUESTIONNAIRE FOR EVENT CATERERS

A form must be completed for each confirmed catering operation and the event organisers must forward a copy of this form to the Commercial Team, Regulatory Services, Charnwood Borough Council, Southfields, Loughborough LE11 2TX
Name & Address of Event: …………………………………………………………………………………………………………………………………………… Date of Event: …………………………………………………………………………………………………………………………………………… 
Company Name 		
Name of Food Business Operator 		
Address & Postcode 		
Telephone number 		
Fax number 		
Email address 		
		
Name and address of Local Authority registered with? 		
Date of last food hygiene inspection? 		
Food Hygiene Rating		
Length of time company has operated this type of catering operation? 		
Has the company implemented a documented food safety management system based on the principles of HACCP? If yes, then this and all verification/monitoring records must be made available at the event. 		
Number of food handlers working at the event? Level of food hygiene training these food handlers have received prior to the event – please provide photocopied evidence of training certificates. 		

		
Please indicate which of the listed unit types will brought on to site and the number of each: 	Stall Marquee Purpose built unit Converted vehicle Tent Other (please state) 

	
Please indicate the unit size: length, width, height: 		
		
Main types of food to be offered at the event: 

	

	
Please indicate which of the listed products are intended to be carried for sale or as an ingredient: 	Milk Cream Ice-cream Salad Egg products Raw meat/poultry Cooked meat/poultry Shellfish Fish Other (please state) 	
Please list the names and addresses of the main food/drinks suppliers to be used for the event 		
		
Please indicate which of the listed equipment will brought on site: 	Refrigerator(s) Freezer(s) Cooking Hob(s) Microwave(s) Oven(s) Grill(s) Sink(s) Hot water supply to sink Wash hand basin(s) Hot water supply to wash hand basin Soap & hand drying facilities First aid kit Other (please state) 	

Please indicate which power source will be used: 	LPG Diesel Petrol Electrical generator Mains Other (please specify) 

	
By what means will potable water be provided to the unit? 		
How will hot water be provided on the unit for hand and equipment washing? 		
Will any food be prepared or stored in a place other than the catering unit? 		
Please outline the delivery arrangements for food/drinks supplies to the site? 		
What measures will be taken to monitor and record the temperatures of high-risk food (hot and cold) being stored and displayed for service? 		
		
List the 2 most recent outdoor event functions the business has catered at (please give event name and address) 		
		
Name of person completing questionnaire & position in company 		
Address & Postcode 		
Signature 		

THANK YOU

Appendix 2 
EVENT ORGANISERS QUESTIONNAIRE

1.	Name & Address of Event: 

Date of Event: 

Staff Contact for the Event 

Number of Expected Guests 

Number of Contractors/Event Staff 

Name & Contact Details of Catering Outlets & Bars 
Company Name 

Name of Food Business Operator 
Address 		
Telephone Number 		
Email Address 		
Name & Address of Registered Local Authority 

		
Types of Food/Drinks Being Served 		
Number of Food Handlers 		

Please photocopy this form as many times as necessary to allow you to provide the details of all of the food businesses you are intending to have in your event Please photocopy this form as many times as necessary to allow you to provide the details of all of the food businesses you are intending to have in your event 

Company Name 		
Name of Food Business Operator 		
Address 		
Telephone Number 		
Email Address 		
Name & Address of Registered Local Authority

 		
Types of Food/Drinks Being Served 		
Number of Food Handlers 		

Company Name 		
Name of Food Business Operator 		
Address 		
Telephone Number 		
Email Address 		
Name & Address of Registered Local Authority 

		
Types of Food/Drinks Being Served 		
Number of Food Handlers 		

Company Name 		
Name of Food Business Operator 		
Address 		
Telephone Number 		
Email Address 		
Name & Address of Registered Local Authority 

		
Types of Food/Drinks Being Served 		
Number of Food Handlers 		

Company Name 		
Name of Food Business Operator 		
Address 		
Telephone Number 		
Email Address 		
Name & Address of Registered Local Authority 

		
Types of Food/Drinks Being Served 		
Number of Food Handlers 		

1	Total Number of Catering Outlets …………………………………………………………………………………………………………………………………………………. 
2	Total Number of Bars …………………………………………………………………………………………………...……………………………………………. 
3	Any Additional Information: 

Completed questionnaire to be returned to: 
Commercial Team, Regulatory Services, Charnwood Borough Council, Southfields, Southfields Rd, Loughborough, Leics LE11 2TX
Email : food.hygiene@charnwood.gov.uk

THANK YOU