To ensure a risk-free celebration, remember warm weather and outdoor cooking are the perfect conditions for bacteria to grow, and risks remain when preparing and serving chilled food in these conditions.
Planning an event in Stockport? Here are some simple tips if you’re making food for large numbers of people:
wash your hands regularly with soap and water before food preparation and consumption
always wash fresh fruit and vegetables
keep raw and ready-to-eat foods apart
do not use food past its use-by date
always read any cooking instructions and make sure food is properly cooked before you serve it – it needs to be piping hot
ensure that food preparation areas are cleaned and sanitised before and after use and ensure equipment is washed in hot soapy water
plan ahead to keep your food cool until you’re ready to eat. Any foods which you would usually keep in the fridge at home also need to be kept cool on your picnic. This includes; any food with a use-by-date, cooked dishes, salads and dairy products
place these foods in a cool box or cool bag with ice or frozen gel packs. Distribute these throughout the box or bag, not all at the bottom. You can also use frozen drinks to help keep your cool box cold. Store cold food below five degrees to prevent bacteria from growing.
You do not need a food hygiene training certificate to make and sell food for charity events, however, you need to make sure that you handle food safely. Following FSA guidance on the 4 C’s: cleaning, chilling, cooking, avoiding cross-contamination will help you prepare a safe feast for your community.
If you are putting on a one-off event for friends and neighbours, you do not need to register, however if any food businesses are present they must be registered with the local council.
Find out more about holding a street party and contact your local food safety team on the FSA website.