CONTINENTAL MARKETS
REQUIREMENTS FOR STALL HOLDERS


HOW THIS LEAFLET WILL HELP YOU

This leaflet will explain how to meet the food safety requirements that apply to you while trading at a continental market in England.

If you do not meet these requirements you are likely to be asked to leave the market.

ENSURING YOUR F0OD IS SAFE FOR THE CUSTOMER

Food hazards include:

  1. contamination physical (eg: glass, hairs, insects)
  2. chemicals (eg: from cleaning material or perfume)
  3. harmful bacteria (eg: from other food, food handlers, customers)
  4. The growth or survival of dangerous bacteria in food due to poor storage or preparation practices.
High risk foods bacteria can grow easily on these foods and they may be eaten without further cooking.
These include soft or semi hard cheeses, most other dairy products, cooked meat and vegetable products, most smoked or cured meat and fish and shellfish

Wherever hazards may occur in your business you must be able to demonstrate that you have suitable controls in place. The following basic precautions must be taken to prevent hazards occurring:

TRANSPORT OF FOOD

Food transported to a market must be wrapped, covered or placed in suitable containers to prevent contamination.
Vehicles and containers should be kept clean and in good repair and the food should be kept separate from other items.
Simple cardboard boxes and paper lined crates are fine for most agricultural produce but you will need higher grade materials, such as metal or plastic crates, for bakery products and meats.

High Risk foods must be kept cold (maximum 8 'C) to prevent the growth of dangerous bacteria..
Insulated containers with icepacks and a thermometer may be sufficient and the temperature must be checked from time to time (and preferably written down in a log book).

Larger volume traders should consider using refrigerated vehicles.

PREPARATION OR DISPLAY AREAS

The surface that you lay out or prepare food on must be smooth and impervious so that it can be thoroughly cleaned.
If you are using wooden tables, you must provide plastic sheeting or other suitable covering material.


WASHIN & FACILITIES

  1. You will need to wash and dry your hands from time to time and you must bring your own facilities for this. For stallholders selling open foods, such as meats, or high risk unwrapped foods such as cooked meats, dairy products and seafood, there must be hand washing facilities at the stall. These should include a supply of hot water, towels, bowl, soap and preferably a nailbrush. For hot water, insulated flasks should be sufficient in most cases.

  2. If you are using knives, other serving implements or cooking equipment you will need washing facilities for these, which must not be the same as those used for hand washing separate bowls or sinks must be used.

  3. For businesses selling only low risk foods such as pre wrapped, tinned or bottled goods, whole fruit and vegetables or open dried goods such as sweets, nuts, cereal or bread, shared hand washing facilities are acceptable. An alternative to hand washing in this situation could be the use of antibacterial wipes or gel but this must be safe for use with food.

DISPLAY AND SERVICE

To avoid possible contamination, food must not be placed directly onto the floor. It is best to keep all unwrapped food off the ground by at least 45cm. Make sure that high risk and low risk foods are well separated - keep raw foods away from cooked foods. Separate utensils should be used for raw and cooked foods. High risk foods should be protected from the public touching, coughing or sneezing in the display area. Cheek the temperature of chilled foods from time to time and preferably keep a record of this in a logbook. Make sure High Risk food is not stored above 8 °C.


CLEANING

Regularly wipe down surfaces with a clean (preferably disposable) cloth using a food grade cleaner disinfectant.
Make sure you have sacks or containers for waste food and water.

FOOD HANDLERS

When handling unwrapped food, wear a clean overall, apron or tabard.
For basic retailing operations, such as for selling fruit and vegetables, or for bakery products that do not contain meat or cream, the following advice should be of help.
Always wash your hands thoroughly before handling food, after using the toilet, handling raw food or waste and after every break. If you have a skin, nose or throat problem or an infected wound, do not handle unwrapped food. If you have a stomach upset, do not handle food for at least 48hrs after you are free of symptoms.


  1. Ensure that cuts, spots or sores are covered with a brightly colored waterproof plaster.
  2. Do not smoke, eat or drink where open food is handled.
  3. Clean as you go keep all equipment and surfaces clean and disinfected.
  4. Avoid unnecessary handling of food.
More detailed training will be necessary for handlers of high risk food or where preparation is involved.

Further information is available from.....
Market Organisation and Facilities
C O F M CONTINENTAL & OLD FRENCH MARKET LTD:
ALI CHEHBOUN GENERAL Manager, OR GEOFF DRINKEL MARKETING MANAGER.


Telephone 07904240658 /07791250975.
WEB SITE http://cofm.free.fr/
Market and Fairs Industry Guide to Good Hygiene Practice.
This document from Chadwick House Group Limited tel: 00 44 171 827 5882.

Food Hygiene and trading standards guidance for French market organisers and traders May 1999 LACORS