Public protection services, Norwich City Council, City Hall, St Peters Street, Norwich, NR2 1NHt: 0344 980 3333 f: 01603 212106 e: ehealth@norwich.gov.uk www.norwich.gov.uk

Mobilecatering

units

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Mobile catering unitsThinking of operating a mobile cateringunit? This leaflet will provide you withinformation on how to set one up aswell as provide guidance on how tocomply with the law for food and healthand safety matters.

Before you open a mobile catering unityou must:

• Contact the food safety team toarrange for the unit to be inspected.

• Register your business by completing a food premises registration form.

Once open, the unit will be regularlyinspected by food safety officers fromNorwich City Council. If you tradeoutside the district of Norwich CityCouncil, your unit could be inspected by officers from other environmentalhealth departments.

For more advice about the content ofthis booklet please contact the foodsafety team on 01603 212747.

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ContentsIntroduction 4

Before you start to operate 4

Check list 5

1. Food safety management system 8

2. Personal hygiene and training 10

3. Design and construction of unit 11

4 Cleanliness, maintenance and repair 12

5. Washing facilities 12

6 Health and safety 14

7. LPG 14

8 Chemical safety 18

9. First aid 18

10. Emergency contacts 18

11. Manual handling 19

12. Toilet provision 19

Appendix A – The Health and Safety (First Aid) Regulations 1981 20

Appendix B – Where can I site my vehicle? 21

Appendix C – Cleaning procedure for water containers 23

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IntroductionThis booklet has been produced asguidance to help you, the operator of a mobile food vehicle to ensure yourvehicle is safe and that any food solddoes not cause food poisoning.

This booklet not only sets out the legalrequirements that you must complywith, but also offers advice and goodpractice measures from relevant industrycodes of practice and relevant BritishStandards etc. By following the advice it will help you to make sure your vehiclecomplies with the law.

To help tell the difference between thetwo, all legal requirements are shown in bold type.

There is a checklist provided at the frontof the booklet. By filling it in it will helpyou find out whether you and yourvehicle meet the relevant standards.

Before you start tooperateBefore you can begin to operate a mobile catering unit, you mustregister your vehicle with the localauthority where it is based at least28 days before you intend to open.

This is done by completing a foodregistration form which can be obtainedfrom Norwich City Council by calling0344 980 3333.

You must ensure the local authority hasup to date information on your business,including notifying when there is anysignificant change in activities and anyclosure of an existing business.

Certain streets and land may be eitherprohibited or restricted for tradingpurposes, and planning permission maybe required in certain circumstances totrade from private land. Both you andthe site owner should consult the citycouncil’s planning services departmenton 01603 212518 for furtherinformation on this matter.

A street traders licence may be requireddepending on where you intend totrade. Further information can beobtained from the city council’s marketssection on 01603 213537.

Having decided to operate a mobilefood vehicle you must ensure yourbusiness meets the requirements setout in the following sections.

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RegistrationHave you registered your vehicle with your localenvironmental services department?

Safe cateringHave you looked at how you operate your food business toensure the food you sell is safe?

Are you checking the core temperature of cooked/reheatedfood with an accurate probe thermometer to ensure itreaches 75°C or higher?

Are you checking the temperature of the refrigerators withan accurate probe thermometer to ensure they operate at8°C or colder?

Are you taking steps to avoid cross contamination?

Have you taken steps to avoid physical or chemicalcontamination of food?

Do you and your staff have washable clean overalls etc?

Do you or your staff have the foundation food hygienecertificate?

Yes No Page no

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Yes No Page no

8

8

9

9

9

10

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Check listThis list will help you ensure your vehicle complies with the relevant legislation. If youanswer no to any of these questions, you should refer to the relevant page in the guide?

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Health and safetyHave you carried out a risk assessment?

Have you identified the hazards?

Have you taken steps to control the risks?

LPGDoes your vehicle meet the following safetystandards for LPG

Storage compartment

Is it large enough to house all LPG cylinders?

Does it have ventilation at high and low levels?

Is it lockable?

Is it built of materials with 30 minute fire resistance?

Yes No Page no

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14

14

Yes No Page no

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15

15

14

Condition of the vehicle

To ensure food safety, does your vehicle meet the followingstructural standards:

Are walls, floors, work surfaces etc easy to clean?

Is there adequate ventilation?

Is there adequate lighting?

Are there adequate supplies of clean water?

Do you have a wash hand basin for personal hygiene?

Do you have soap and hand-drying facilities at the washhand basin?

Do you have a separate sink for food/utensil washing?

Are there adequate facilities for waste water, food andrefuse disposal?

Yes No Page no

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12

12

12

12

13

13

13

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Chemical safetyHave you carried out an assessment of the chemicals you use?

Have staff been trained in their use?

Do you have the appropriate protective equipment?

First aidDo you have a first aid kit?

Do you have an accident book?

Are you aware of the need to report certain injuries?

Emergency contacts

Do you provide staff with a mobile phone?

Manual handling

Have you carried out an assessment of manual handling?

Toilet provision

Is there a toilet/portaloo available close by for staff to use?

Yes No Page no

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18

18

18

18

18

18

19

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Vehicle

Does it have permanent ventilation at high and low levels?

Is the pipework made of a suitable metal ie copper?

Does it have flexible hoses conforming to BS3212?

Is there flame failure on all appliances?

Is there a shut off valve for each appliance?

Do you have a gas test certificate for the vehicle issued by a Gas Safe registered gas fitter?

Do you carry out regular checks of the pipework for leaks?

Are staff trained in the safe use of LPG ie how to change cylinders?

Are staff trained on what to do in the event of a fire?

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15

15

16

16

16

16

17

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1. Food safetymanagementsystem

On 1 January 2006 new foodhygiene regulations were put inplace which require food businessesto have a documented food hygienemanagement system in place.

Food businesses were alreadyrequired to produce food that is safe to eat, but the new regulationsmean you must be able to showwhat you do to make food safelyand provide written evidence of this.

To help you to do this, a free pack called‘Safer food better business’ is availablefrom the Food Standards Agency (FSA).To order a copy of the pack, contact theFSA on:

t: 0845 606 0667,

f: 020 8867 3225

email: foodstandards@ecgroup.uk.com

Using the pack in your business will helpyou to:

• comply with the new regulations

• show what you need to do to makefood safely

• train staff

• protect your business’s reputation

• improve your business eg by wastingless food.

Food can be contaminated in three main ways:

• Bacterial – eg under cooking of foodallowing food poisoning bacteria tosurvive.

• Physical – eg dirt, glass, insects.

• Chemical – eg spillage of cleaningmaterials.

You must therefore, take steps toensure contamination does notoccur.

1.1 Bacterial contaminationThe main causes of bacterialcontamination resulting in foodpoisoning are:

• insufficient cooking of food

• poor storage temperatures

• cross contamination.

1.2 Cooking and reheating of food

To kill food poisoning bacteria such as E. coli, Salmonella etc, food must bethoroughly cooked. This means ensuringyou achieve a minimum temperature atthe centre of the food of 75°C for atleast 30 seconds.

To reheat food safely, it must be donequickly and also achieve a minimumtemperature of 75°C for 30 seconds in the centre. In addition food mustnever be reheated more than once.

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You must, therefore, regularly checkfoods after cooking or reheatingwith an accurate probe thermometerto ensure you achieve thistemperature.

Before probing food, you mustensure the probe is cleaned firstusing bactericidal probe wipes.

1.3 Poor storage temperaturesTo prevent the growth of foodpoisoning bacteria, high risk foodsmust be kept at the correcttemperature.

Food must be kept at 8°C or below. It is recommended that freezers shouldoperate at -18°C or below.

The use of ice packs and insulatedcontainers is only acceptable to keepchilled foods cool for very short periodsof time.

Once food has been cooked, it mustbe kept hot at or above 63°C.

All of these temperatures must beregularly checked using an accurateprobe thermometer. Thermometersmust be calibrated in accordance withmanufacturers instructions.

1.4 Cross contaminationTo prevent the spread of foodpoisoning bacteria, raw and cookedor ready to eat food must always bekept separate. This should include thefollowing:

• Ensuring cooked food is stored aboveraw food in the refrigerator.

• Using separate tongs, knives, choppingboards and cleaning cloths for raw andcooked foods.

• Always cleaning down work surfacesafter preparing raw foods, using asuitable detergent and non-taintdisinfectant.

• Always washing your hands afterhandling raw foods.

• Using either disposable wiping clothsor ensuring dish cloths are changed at least twice per day and are boilwashed after use.

1.5 Physical contaminationTo prevent physical contamination offood, you must ensure the vehicle iskept clean, tidy and well maintainedat all times.

Other steps that should be takeninclude:

• keeping open food on display coveredor wrapped

• ensuring that no animals are allowedon the unit.

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• ensuring the vehicle is situated awayfrom refuse stores, bonfires etc

• ensuring likely physical contaminantssuch as staples, paper clips etc are keptout of the unit.

1.6 Chemical contaminationAll cleaning chemicals must bestored away from food when not in use and used in accordance withthe manufacturers’ instructions.

2. Personal hygieneand training

All food handlers must maintaingood personal hygiene at all timesby regular and thorough washing of hands, particularly after going to the toilet or handling raw food.

In addition, food handlers mustobserve the following practices:

• No smoking or spitting.

• No eating or drinking while handlingfood.

• Do not wear jewellery, false nails ornail varnish.

• Cover wounds on the hands or otherexposed parts of the body withwaterproof dressings.

• Wash hands after: visiting the toilet,coughing and sneezing, handlingrubbish, smoking, taking a break,handling raw foods and at regulartimes during the day.

Staff must wear clean washableoverclothing including adequate hair covering in the unit. Outdoorclothing must not be kept in areaswhere food is prepared or stored.

2.1 Reporting of sicknessAny person suffering from diarrhoeaor vomiting must cease immediatelyfrom handling and preparing foodand must not return to work until at least 48 hours after the symptomshave stopped.

Further advice and guidance can be obtained from either your localenvironmental services department or from the Department of HealthGuidance, ‘Food handlers, fitness to work’.

Staff must be made aware of theneed to report any such symptomsto the manager/proprietor so adecision can be made as to whetherit is safe for them to continue tohandle food.

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The following conditions must benotified:

• Infected cuts or wounds

• Skin infections

• Sores

• Diarrhoea

• Vomiting

• Food poisoning

• Eye, ear and mouth infections.

To help prevent food poisoning, it is very important that if either youor your staff become ill with foodpoisoning symptoms they or yourselfdo not handle or prepare food.

2.2 TrainingFood handlers must receiveappropriate instruction and/ortraining in food hygiene. The level of training required will depend uponthe food handling activities carried outbut for people who handle open food,the minimum level of training required is the CIEH food hygiene level II trainingcourse or equivalent. A list of localtraining providers can be found byvisiting www.cieh-coursefinder.com

You must ensure that all your staffreceive training on your food safetymanagement system and keep a recordof the training each staff member hasreceived.

3. Design andconstruction of unit

The unit must be large enough for the type of operation carried outeg sufficient working surfaces for theseparate preparation of raw and cookedproducts, so that cross contaminationcannot occur.

The unit must be proofed againstpests (eg flies and vermin) as far as reasonably practicable.

All internal surfaces must beconstructed of washable materialsand be easy to clean eg vinyl floor tiles or continuous floor covering,plastic/laminate cladding for walls and ceiling.

Tables, working surfaces, shelves,food display cabinets, counters,equipment utensils and displaycontainers must be easy to clean and in good repair. Particularattention must be paid to ensuring the edges of shelves and wood surfacesare sealed to allow effective cleaning.Any surface that food comes intocontact with must be capable ofbeing disinfected. Suitable materialsfor food contact surfaces includestainless steel, ceramics or food grade plastics.

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Natural or mechanical ventilationwill be required so that internaltemperatures do not get too high.Suitable canopies must be provided over deep fat fryers and griddles.

Adequate artificial lighting must be provided where necessary.

4. Cleanliness,maintenanceand repair

The unit must be maintained in agood state of repair, with surfacesthat are free from cracks, splits, chips or flaking decoration to enableeffective cleaning to be carried out.

The unit must be kept clean.Cleaning must be done on a regularbasis to remove visible dirt anddebris.

You need to write down what you needto do regularly in order to keep thevehicle clean and therefore fit forhandling food. This is called a cleaningschedule.

The cleaning schedule should specify:

• Frequency of cleaning eg clean as yougo, daily, weekly, deep cleaning etc.

• Equipment needed (cloths, scourers,brushes, mops etc).

• Chemicals to be used and theirpurpose, detergents to remove foodsoil and disinfectants which are usedto reduce the number of residualbacteria left on surfaces after cleaning.

5. Washing facilities5.1 Water SupplyAll mobile units must use water that comes directly from the mainssupply. Alternatively, containers of drinking water may be used. It isrecommended that a minimum of 25litres of drinking water are provided onthe unit for washing hands, equipmentand food.

All wash hand basins and sinks mustbe provided with a separate hot andcold water supply, or hot water at a suitably controlled temperaturepreferably from a constant piped supplyor an instantaneous water heater (gas orelectric) via taps. The use of an electrickettle or burco type boiler provided it islocated over a sink and not situated awayfrom the washing facility is acceptablefor the provision of hot water.

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5.2 WashbasinsAll mobile units must have awashbasin. The hand washingfacilities must be separate from anyfacilities provided for the washing of equipment or food. A supply ofsoap or detergent and hygienic handdrying facilities must be maintainedat the washbasin. It is recommendedthat liquid anti bacterial soap anddisposable paper towels are used.

5.3 SinksAll mobile units must have a sink for washing food and equipment.The size of the sink must be suitablefor the needs of the business.Where there is a large volume of foodpreparation, separate sinks for food andequipment washing may be required.

5.4 Waste storage anddisposal

Refuse and waste must be kept in a suitable container which must be emptied regularly or at the end of the day. The internal and externalsurfaces of waste containers must bewashable and in good repair. The use of plastic linings makes removingrubbish and cleaning the bin easier.

Waste water

• This should drain from the washingfacility into a sealed container.

• The container must be clearly markedas waste water.

• Waste water must be disposed of at anappropriate disposal point (foul waterdrain).

• Containers used for waste water mustbe regularly cleaned and disinfected.

• Under no circumstances should thewaste water container be used forcarrying clean, potable (drinking) water.

• Waste water must not be allowed todrain on to the road or standing area.

Separate designated containers shouldbe used for clean and waste water egcolour coded and labelled. The containersshould be cleaned in accordance withAppendix C.

Waste food debris including oil/fat mustbe disposed of responsibly. It is againstthe law to dispose of the oil down drainsor into ditches. Please respect theenvironment.

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6. Health and safetyUnder the Health and Safety at Work Act 1974, you have a duty toensure you operate your vehicle in a manner which ensures the healthand safety of your staff and any one affected by your work activity.

To ensure that any activity youperform is done safely, you mustcarry out a risk assessment of thatactivity.

6.1 Making an assessmentTo carry out a risk assessment you shouldfirst be aware of the hazards involved.

A hazard is something that can causeharm – this can be a machine, substanceor even a method of work eg LPG orcleaning chemicals.

Having identified the hazards, you haveto decide what the risks are and thelikelihood that they could occur eg LPG –explosions and fire, cleaning chemicals –caustic burns to skin.

Finally you have to decide how tocontrol these risks eg LPG – regularmaintenance by a competent person,cleaning chemicals – the use of a saferalternative, or when not possiblepersonal protective equipment.

The following information covers themore common hazards associated with mobile vehicles and details theprecautions necessary to help control the risks.

Please note, under the Managementof Health and Safety at WorkRegulations Act 1992 you mustrecord any significant findings of the assessment when you employfive or more persons.

A leaflet entitled Five steps to riskassessment provides further informationand is available from the food safetyteam on 01603 212747.

7. LPGIn mobile catering units where LPG isused, all gas cylinders should either bestored in a safe place external to thevehicle, or, be housed in a compartmentcompletely separate from the rest of the unit.

A storage compartment for the LPGmust be:

• constructed of materials having at leasta half hour fire resistance

• sealed to prevent gas gaining accessinto the unit

• of sufficient size to store all LPGcylinders including spares andconstructed so that access can only be obtained from outside the unit

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• provided with ventilation openings at both high and low levels

• secured to prevent tampering

• used only for the storage of LPGcylinders, reducing valves etc and not for any other purpose eg storageof batteries

• provided with a suitable means ofsecuring the cylinders in an uprightposition

• located such that possible accidentaldamage eg in the event of a roadtraffic accident, is minimised

• suitably labelled for LPG storage

• kept free of all sources of ignition in the compartment and sources of ignition must be a minimum of one metre from any cylinder.

Where separate storage compartmentsare not available, LPG cylinders may bekept outside the unit providing:

• the cylinders are secured to preventtampering and in a position where itcannot easily be damaged

• the cylinders are stored with the valveupright

• they are stored more than 1 metreaway from the unit or any source ofignition.

• all flexible tubing is kept to a minimum

• pipework passing through the wall ofthe vehicle should be protected againstabrasion damage by rubber grommets.

All appliances using LPG should be fittedwith an accessible shut off valve or tapon the pipework immediately before theappliance.

7.1 Ventilation to the vehiclePermanent ventilation must beprovided at both high and low levels to the vehicle which must notbe obstructed by stored items. Theminimum area of total fixed ventilationshould not be less than 4000mm2.

7.2 Pipework and fittingsAll pipework should be as short andaccessible as possible and supported as required. Where practicable thepipework should be made of a suitablemetal. Suitable metals for pipework aresolid drawn copper tube, steel tube orstainless steel tube, used with suitablefitting and jointing compound.

Where flexible hose is used, it is subjectto the following restrictions:

• The length must not exceed 0.5 m.

• Its use is restricted to where it passes through walls and partitions.

• Its use is restricted to where temperaturesare unlikely to exceed 50°C.

• It must conform to BS3212 or anyother appropriate European Standard,be marked accordingly and berenewed every two years.

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7.3 AppliancesAppliances such as grills, hot plates,ovens etc should be:

• securely fastened to the vehicle

• not in use while the vehicle is inmotion with the gas supply turned off at the cylinder

• manufactured to a recognisedstandard

• be installed, used and maintained inaccordance with the manufacturersadvice

Every LPG pipe should terminate with a readily accessible shut-off valve or tap immediately before the appliance.

All valves and taps should carry a clearindication of the open and closedpositions, or of the direction they must be turned to close them.

7.4 Flame failure devicesWherever possible, flame failure devicesshould be fitted to gas appliances. This is to prevent a build-up of gas in thevehicle in the event of a flame beingextinguished.

The fitting of flame failure devices isparticularly important to applianceswhere the flame is not visible should it need to be extinguished such as ovensor on LPG operated refrigeration.

In the case of some older gas appliancesit may not be possible to fit such devices.It is recommended that you providewritten confirmation of this from themanufacturer or a Gas Safe registered gas fitter.

7.5 Maintenance of the LPGinstallation

It is a legal requirement that everyemployer or self-employed personensure that any gas appliance,installation, pipework or flueinstalled in any place of work under their control is maintained in a safe condition.

While it is for you to decide how tomaintain the LPG installation in a safecondition, you should note that effectivemaintenance usually involves an on-going programme of regular/periodicexaminations and remedial action asnecessary. All such work should beundertaken by a competent person.

A suggested maintenance programme of the LPG installation should include the following.

Daily checks

Before the installation is used, thecylinders, pipework, appliances, fluesand vents, should be visually checked by a suitably trained person. Anysuspected leaks should be traced by the use of a soapy water solution.

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A suitably trained person shouldunderstand:

• the dangers associated with LPG

• how to trace leaks

• proper combustion

• danger of ineffective ventilation and flues

• action to take in the event of anemergency.

It is recommended that a record of all daily checks is kept, eg using a tick sheet which is signed by the persondoing the checks.

Inspection and test

At least annually (and more frequentlyaccording to use and experience) theinstallation should be tested andinspected by a competent person (Gas Safe registered fitter). A satisfactory test certificate should be obtained and ideally kept with thevehicle until the next inspection and test.

When purchasing a mobile catering unit or following any alterations or repair works to the LPG installation it is recommended that the installation is inspected and tested.

7.6 TrainingAnyone working in the mobile unitmust be given adequate knowledgeof the possible dangers associatedwith LPG and trained in the correctprocedures for changing cylindersand the safe use of appliances.

7.7 Fire safetyAll staff must be trained in theemergency procedures in case of a fire. Specific advice on fire safetyshould be sought from the Norfolk Fireand Rescue Service. As a minimum youshould:

• train all staff and display writteninstructions of the action to be takenin the event of a fire

• where frying is undertaken provide afire blanket

• provide a suitable fire extinguisher, ega 9kg dry powder extinguisher, locatedin a readily accessible position.

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8. Chemical safetyMany of the chemicals that are usedwithin the mobile vehicle such as ovencleaners and degreasers are potentiallyharmful if not used properly.

Most proprietary cleaners provideinformation on safe use on the label butif in doubt you should obtain hazard datasheets on the various chemicals that youuse from your suppliers. These will detailthe safety precautions to follow, whatprotective equipment to wear etc.

You must then ensure that anyperson who uses these chemicals is instructed in their use and that the appropriate personal protectionequipment is provided and used.

9. First aidA suitably stocked first aid kit mustbe carried on the vehicle at all times.The contents should be examinedfrequently and the container should beidentified by a white cross on a greenbackground. A list of contents can befound in Appendix A.

In addition it is recommended anaccident book is carried and details of any accident recorded. The detailsrecorded should include the person’sname, address, nature of the injury and any treatment given.

Please note certain types of accidentare notifiable and must be reportedto the local environmental servicesdepartment.

Examples of notifiable accidents include:

• fractures (other than fingers, thumbsand toes)

• amputation

• injury that results in a person being offwork for over three days.

More information can be found onreporting injuries in the booklet entitledRIDDOR (Reporting of Injuries, Diseasesand Dangerous Occurrences Regulations1995) which is available from NorwichCity Council’s food safety team on01603 212747.

10. Emergencycontacts

Given the nature of how mobile vehiclesoperate it is very likely that you or amember of your staff may be on theirown well away from any means ofcommunication. This means that shouldan emergency occur such as a fire, theywill be unable to summon help.

You should therefore ensure that somemeans of communication such a mobiletelephone is available to raise the alarmif necessary.

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11. Manualhandling

You must carry out a risk assessment of all manual handling operationsassociated with your mobile vehicleeg lifting water containers or LPGcylinders or manoeuvring the vehicleinto place.

Whn possible you must introducemeasures to either eliminate orreduce the amount of manualhandling undertaken eg provide a trolley for moving LPG cylinders.

Where the risk cannot be eliminatedor reduced then the staff must begiven adequate instruction andtraining in manual handling.

12. Toilet provisionsProvision must be made for access toa toilet and the toilet must be keptclean and provided with the meansto wash hands eg soap, hot waterand towel (preferably disposablepaper towels).

Where trailers operate from thesame site throughout the dayarrangements must be made foraccess to a toilet in nearby premises.

Toilets provided inside a cateringvehicle must be suitable ventilatedto the outside air. Entry to the toiletcompartment must be through aventilated lobby or from outside the vehicle.

A Portaloo or chemical closet shouldbe provided if no alternativearrangements can be made.

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Appendix A Health and Safety (first aid) Regulations 1981

First aid box contents

Guidance card or leaflet

Individually wrapped sterile adhesive dressings

Sterile eye pads, with attachment eg standard dressingno. 16 BPC

Triangular bandages (if possible sterile)

Sterile coverings for serious wounds (if triangularbandages not sterile)

Safety pins

Medium sized sterile un-medicated dressings approx 10 cm x 8cm eg standard dressings No. 8 and No. 13 BPC

Large sterile un-medicated dressing approx. 13cm x 9cmeg standard dressing no. 9 and no. 14 and theambulance dressing no. 3

Extra large sterile un-medicated dressing approx. 28cm x17.5cm eg ambulance dressing no. 3

If tap water is not available, sterile water or sterilenormal saline in disposable containers, each holding at least 300ml need to be kept near the fist aid box

Numbers of employees

11-60

1

40

4

4

4

12

8

4

4

3

6-10

1

20

2

2

2

6

6

2

2

1

1-5

1

10

1

1

1

6

3

1

1

1

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APPENDIX BWhere can I site my mobilevehicle?There are likely to be trading restrictionsin some areas of the Norwich CityCouncil district and in addition to obtaining permission from thelandowner you should contact thefollowing prior to operating from your chosen location:

Norwich City Council, planning services– 0344 980 3333

Police Authority – 0845 4564567

Norfolk County Council, highwayssection – 0344 800 8009

The following areas in Norwich CityCouncil’s district are controlled for streettrading under the provisions of the LocalGovernment (Miscellaneous Provisions)Act 1982.

Area designated as licensedstreet

All streets within the inner ring road. Astreet traders licence will be required totrade in this area. For more informationand an application form please contactNorwich City Council (markets) 0344 980 3333.

As detailed, Norfolk County Councilmust always be contacted regarding thepossible siting of your catering vehicle;however, the following rules must befollowed.

The county council as highway authoritywill not accept catering units directlywithin the live carriageway as thisconstitutes an obstruction to the safeand free flow of traffic. The countycouncil has no powers to give consent or to charge for operating from a lay-by.

There should only be one vending unit on site at any one time, trading or non-trading.

The unit should be truly mobile ie selfpropelled or towable on its chassis. Itmust be removed from site daily whentrading ceases.

The unit shall not conflict with any formof traffic regulation order, cause or giverise to road safety concern or causedamage to the traffic of the highway.

All waste, liquids etc shall be kept off thehighway at all times and litter removedfrom the lay-by at the end of eachopening period of business ie the vendoris to be responsible for all waste materialsgenerated by the vending operations.

There must be no nuisance to adjoininglandowners or persons.

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The unit shall be sited behind the kerbline leaving at least 1.5m between it andthe lay-by to provide a pedestrian safetymargin. The above safety margin shallapply to any portaloo or waste containers.Should any damage occur to the lay-byeg HGV’s overrunning onto the verge etcwhich could attribute to the vendingoperations or should the lay-by berequired by Norfolk County Council or its representatives for highwaymaintenance or other purposes, thevendor will be required to vacate the site on a permanent or temporary basis.Likewise, in the event of any occurrencerelated to the vending operation whichcould be considered to be prejudicial tohighway safety.

If the location is not within the highwaylimits the permission of the landownerwill be required.

You are also advised that in all cases alllocations (ie working/storage or staticlocations) are likely to need planningpermission from the relevant localplanning authority.

The following roads fall outside thecontrol of Norfolk County Council –A11, A12 and A47. If you wish tooperate from one of these sites you willneed to contact the Highways Agency,Woodland, Manton Lane, MantonIndustrial Estate, Bedford MK 41 7LW.

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APPENDIX CRecommended cleaning procedure for water containers

You will need a measuring jug and a bottle of Milton Sterilising Fluid, a tub of Puricleanpowder or similar product to clean out your water containers effectively.

Firstly you must clean the container with hot soapy water to ensure that all of thegrease and debris is removed. Make sure you clean the lid and the screw top and neckof the container properly.

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If you choose to use MiltonSterilising Fluid you need to measure out the amount of Milton Sterilising Fluidrequired. Pour this correctlymeasured Milton SterilisingFluid from the measuring juginto the water container.

If you choose to use the Puriclean powder then you need to put the correct amountof powder into the container, depending on how large it is.

If you choose a different product you must follow the instructions carefully.

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Now you must fill your container with water to the top and leave it for 30 minutes.

Once the 30 minutes is up, you needto empty the container and wash itout thoroughly with water from themains supply.

If you would like this information in another language orformat such as large print or audio cassette please phone0344 980 3333 or email info@norwich.gov.uk