Trade Exhibitor Manual - Balmoral Show

REQUIREMENTS
Personal Hygiene
f) WHB provided with running hot and cold water, soap and towels on the stall, or as
(a) above.
Equipment Requirements
g) running hot and cold water provided at a sink on the stall, or
h) a sink with a minimum of 9 litres of hot and cold water on the stall.
3. GENERAL REQUIREMENTS APPLICABLE TO ALL OPERATIONS
Water Supply
Only drinkable water is to be used on the stall. On no account has water for any
‘food’ use to be taken from within toilets or external taps.
Temperature Requirement
A thermometer, or equipment with a temperature display must be available if holding
food hot, or selling cold cooked meats or fish, cold meat and fish products, cold
cooked vegetable dishes, any cold cooked dish containing egg or cheese, prepared
salads and dressings, soft cheeses, smoked or cured fish, sandwiches which
contain any of the above, low acid desserts and cream products, fresh pasta,
smoked or cured meats which are not ambient stable.
The aforementioned high risk foods must be held at or below 8°C or at or above
63°C.
If a gauge on a chilled unit is used this must reflect product temperature.
Please note temperature control requirements may be subject to certain exemptions
e.g. on display for sale for less than 4 hours for chilled products and for less then 2
hours for hot products.
4. PERSONAL HYGIENE
If you have suffered from diarrhea and / or vomiting within the last 48 hours you
should not handle food.
Provide waterproof dressings (plasters)
Keep yourself and your clothes clean.
Thoroughly clean your hands often and always after:
• Breaks including smoke breaks
• Using the toilet
• Handling rubbish
• Handling raw food
• Handling dirty packaging
CROSS CONTAMINATION
• Keep raw products away from cooked products.
• Store food off the ground and protected from rain, dust, birds and dogs.
• Handle cooked food as little as possible.
www.balmoralshow.co.uk 22