Q1. Do you only handle wrapped raw meat, whole Y N fruit, vegetables, wrapped cakes, wrapped sweets, wrapped bread or similar? Q2. Do you handle wrapped ready to eat foods? Y N Q3. Do you handle unwrapped bread, cakes, sweets Y N (such as fudge and liquorice)? Q4 Do you handle unwrapped ready to eat foods? Y N Q5. Do you offer ready to eat food samples? Y N Q6. Are ready to eat food samples prepared and cut Y N up off site? Q7. Are to eat food samples prepared and cut up Y N on site? Q8. What facilities do you have for hand washing? Q9. What facilities do you have for food and/or equipment washing? Q10. What do you do with waste water that you generate? Q11. What cleaning materials do you have and how do you use them? Q12. How do you protect to eat foods from contamination during storage and display? Q13. Do you serve hot food? If yes what method will Y N you use to heat/cook the food Q14. How do you check that foods are cooked to a core temperature of 75◦C and kept hot at a temperature of 63◦C or above? Q15. Do you keep temperature records for cooked, Y N reheated and hot-hold Q16. How do you keep ready to eat foods stored and displayed at 8◦C or below? Q17. Do you keep temperature records for chilled Y N foods? Q18. What food hygiene training do you/your staff have? 2, Foundation, Basic, SFBB, In-house) Q19. What documented food safety management system do you have? (Safer Food Better Business, CookSafe, Safe Catering, HACCP, other) Q20. How do you inform your customers allergens? (Signage, menu, allergen matrix, verbal, Q21. Do you use LPG cylinders? Y N If yes, you must carry out a fire risk assessment, keep the number of NOTE: The use of bottled gas within any of the cylinders to a minimum. Halls or Blackdowns is prohibited. Any outdoor exhibitor looking to use bottled gas must gain prior permission from the event organisers. Documentation
Q1. Do you only handle wrapped raw meat, whole fruit, vegetables, wrapped cakes, wrapped sweets, wrapped bread or similar? Y N Q2. Do you handle wrapped ready to eat foods? Y N Q3. Do you handle unwrapped bread, cakes, sweets (such as fudge and liquorice)? Y N Q4 Do you handle unwrapped ready to eat foods? Y N Q5. Do you offer ready to eat food samples? Y N Q6. Are ready to eat food samples prepared and cut up off site? Y N Q7. Are to eat food samples prepared and cut up on site? Y N Q8. What facilities do you have for hand washing? Q9. What facilities do you have for food and/or equipment washing? Q10. What do you do with waste water that you generate? Q11. What cleaning materials do you have and how do you use them? Q12. How do you protect to eat foods from contamination during storage and display? Q13. Do you serve hot food? If yes what method will you use to heat/cook the food Y N Q14. How do you check that foods are cooked to a core temperature of 75◦C and kept hot at a temperature of 63◦C or above? Q15. Do you keep temperature records for cooked, reheated and hot-hold Y N Q16. How do you keep ready to eat foods stored and displayed at 8◦C or below? Q17. Do you keep temperature records for chilled foods? Y N Q18. What food hygiene training do you/your staff have? 2, Foundation, Basic, SFBB, In-house) Q19. What documented food safety management system do you have? (Safer Food Better Business, CookSafe, Safe Catering, HACCP, other) Q20. How do you inform your customers allergens? (Signage, menu, allergen matrix, verbal, Q21. Do you use LPG cylinders? NOTE: The use of bottled gas within any of the Halls or Blackdowns is prohibited. Any outdoor exhibitor looking to use bottled gas must gain prior permission from the event organisers. Y N If yes, you must carry out a fire risk assessment, keep the number of cylinders to a minimum. Documentation
stand-catering-declaration-form.docx