Summer Outdoor Catering

Blog | 29 June 2022

It’s the season of festivals, outdoor catering, summer food and drink pop ups and with it comes specific requirements for operators to ensure that high hygiene standards are implemented and maintained.

It’s important to remember that the same standards apply to kitchen pop ups as permanent sites.  The fast-paced environment, combined with sometimes employing temporary staff and where customers want their food and drink quickly, can make for a stressful situation. Our teams are on hand to help with advice on routines to follow and the most effective fast acting products to use. ‘Clean as you go’ is a cleaning method that can help the situation and ensure hygiene is top of mind.

Five key points to remember are:

  1. Clear away small kitchen equipment as soon as possible and put it in the cleaning area.
  2. Work surfaces are easier to keep clean when they are not cluttered. 
  3. It is also important to clear away used equipment to prevent bacteria spreading from it to surfaces or food.
  4. Wash or wipe away spills as soon as they happen. 
  5. Wash work surfaces thoroughly between tasks.  Use a new cloth (or one that has been washed and disinfected) to clean work surfaces before preparing ready-to-eat food.

Clean hands and maintaining a high standard of personal cleanliness amongst all staff across the whole operation it also a must.

Further information about the hygiene products, method of cleaning and clean hands is here.