Restaurant health and safety is imperative for pop up enterprises

Pop up restaurants must adhere to the same legislation as all otherfood outlets, this includes health and safety, licensing and council permits.

The Food Standards Agency and Health and Safety Executive make no distinction between food operations and consider that any food produced and served for public consumption must meet hygiene and quality requirements. Health and safety, risk assessments and control measures must be in place. Insurance and repairs are normally included in the short-term lease but always check.

Knowledge and utilising best practices proves vital

A pop-up restaurant may be a short-term venture but that’s no excuse to inadvertently injure or poison staff or consumers.

  • Are allergens listed on menus and food items so that health risks to consumers are diminished?
  • What do the “best before” and “use by” dates mean for consumers and staff?
  • How does the fridge need to be stocked to reduce cross contamination risks?
  • Are the premises as clean as they should be?
  • Can you use the same utensils for cooked and uncooked vegetables?
  • Do you want your pop-up restaurant health and safety lapse to make headlines, lead to court action or fines?
  • Do you have a food safety management system based on HACCP – Hazards Analysis Critical Control Points? Every food related business in the EU should.

Food Safety Training Courses

Organising food safety training can be a challenge for management who hire staff on a casual basis, simply because the enterprise may only be in operation for a few weeks or months.

However, restaurant health and safety and food safety courses are mandatory for each new starter, whether they are part or full time, experienced or novice, chefs, waiting staff or cleaning teams. If someone has any form of contact with food then training must be delivered to them to ensure optimum safety, not just for them but for consumers.

It’s common sense that the level of food safety expertise, food hygiene and risk assessment must be high but owners and managers may consider the expense of safety training courses an unwanted drain on resources and neglect their responsibilities, hopeful that there will be no issues. In truth, investment in cost effective, few hours long safety training courses could save your business from a food hygiene incident.

Your customers, not unreasonably, expect you to know how to operate safely and to guarantee that they don’t fall prey to food poisoning by eating at or obtaining a takeaway meal from your establishment.

Food safety courses are available from leading specialist firms including Food Alert and at lower levels are delivered online and in classroom situations, either on your business premises or at a training centre.

At 9a.m. your team may be lacking clarity but by 5p.m. they’ll be equipped with restaurant health and safety facts that make your pop up viable and proud to operate.

It couldn’t be easier to book your entire pop-up’s team on a course.

Safety training courses lead to peace of mind, who wouldn’t want that?

This article was written by the Food Alert staff writers in an attempt to encourage greater awareness of food safety, food hygiene and the courses available for owners and operators of fast food outlets. Food Alert, based in London, offer a wide range of food safety training courses for restaurant owners and operators.




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