Mobile Food Vendors in Purbeck

Where you may operate

1. You can operate on any private land, provided you have the permission of the landowner.

2. Dorset County Council has control of highways including lay-bys. You would need permission from them before operating from a lay-by. They are extremely reluctant to give permission because of the increased risk of road accidents. For more information contact the Dorset County Council Highways Department on 01305 251000.

3. You are allowed to operate selling directly from the roadside in residential areas within the district except for Swanage and Wareham. To operate within Swanage or Wareham you would need to purchase a street trading licence  from Purbeck District Council.

For more information please contact the Purbeck District Council's Licensing Officer Clare Stratford on 01929 557220.

Wherever you operate you must do so safely without obstructing the highway or causing noise or odour nuisance.

Food Safety Law Summary

Put simply - you must serve safe food from a clean premises, handled by a person trained in food hygiene. The premises must meet the standard and the food must be handled correctly. The mobile business must be registered with the local authority where it is kept when not trading.

Premises must be designed and constructed to avoid the risk of contaminating foodstuffs and harbouring pests. They must also be kept clean and maintained in good repair and condition.

In particular you will need:

• Somewhere to wash your hands (including warm water, soap and means of drying)

• Work surfaces that are smooth, washable and non-toxic

• Provision must be made for the cleaning and, where necessary, disinfecting of work utensils, surfaces and equipment

• Provision must be made for the cleaning of food (if applicable) with water that is fit to drink

• Arrangements for the hygienic storage and disposal of waste

• Arrangements for keeping food cold (freezer/fridge) and checking temperatures

• Food must be stored in a way that prevents contamination

Safe handling

Staff will need to have food hygiene training at level 2. On this training course they will learn the importance of the four C's; Cleaning, Contamination, Cooking and Cooling. Safe handling is vital. You may have a spotless premise but still cause food poisoning if staff fail to cook food thoroughly or contaminate ready-to-eat food. Food must only be handled with clean hands or utensils.

The classic mistake made by people cooking burgers is that they put raw burgers on the griddle with their hands then handle a burger bun without washing their hands in between. This transfers bacteria from the raw meat straight onto the bun.

Another classic mistake for scoop ice cream vendors is that they do not wash their hands often enough nor change the scoop water.

All businesses must have a written food safety management system, such as 'Safer Food, Better Business'. (opens in a new window)

Further reading

Free Food Standards Agency (FSA) leaflets: 'Food Hygiene - A guide for Businesses' (FSA/1020/0206) and 'Starting up- Your first steps to running a catering business' (FSA/1044/0406) provide more information - copies available from the FSA or online at www.food.gov.uk (opens in a new window) .

If you need advice on Trading Standards (opens in a new window)  matters, please contact the Business Advice Line on 01305 224702.