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Home Catering

Many people have an occasional need to prepare food at home for events such as parties and wedding receptions. Some also prepare food regularly at home as a small business. This second group must notify the Environmental Health Department by completing and returning an application form for registration of a food business, and an Officer will be pleased to visit and give advice.

In order to minimise the risks associated with the contamination of food, and the potential for food poisoning, people involved in these activities are advised to take the following advice:

  • Take special care over the storage, handling and preparation of high risk foods: poultry, eggs, meat and meat products, fish, shellfish, creamy sauces and desserts. Don’t use raw eggs in uncooked food.  
  • Ensure that all these foods are either stored at below 8oC, or cooked and held above 63oC.  
  • Ensure that there are sufficient cold storage facilities for all of these foods and the final dishes.
  • Ensure that hot food is thoroughly cooked.
  • Take steps to avoid cross contamination – separate food which will not undergo further preparation before eating.   
  • Buy and use good quality ingredients and clean salads and vegetables.
  • Ensure that raw meat and defrosting food cannot drip on to other foods. Store on the lower shelves of the refrigerator.
  • Clean the kitchen, preparation and storage areas before starting, and remove pets and dirty washing from the kitchen.
  • Ensure that all fridge temperatures are below 5oC and that fridges are not overloaded.
  • Where necessary, chill cooked foods as quickly as possible – but do not put straight in the fridge.
  • Cook meats and joints in small portions if possible.
  • Transport perishable and high risk foods in insulated containers.
  • Ensure that food is taken from its temperature controlled storage at the last moment.
  • Do not leave left-overs standing around – remove within two hours
  • Prepare raw and cooked food using separate utensils and chopping boards.
  • Thoroughly clean preparation areas after each use, using hot water and detergent. CLEAN AS YOU GO.
  • Wash hands regularly – particularly before touching food, after using the toilet and often during food preparation.
  • Do not prepare food if you have been ill with diarrhoea or vomiting.
  • Take extra care when preparing food for young children, pregnant women, the elderly or those who are sick.  

 

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Environment

Here you will find information on environmental and planning issues. This section provides a wealth of information including details on how to make or enquire about a planning application, rubbish, waste and recycling information.

 


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