Name of Event: Date of Event: Details of Event Organiser: [Name, Address, Contact number, ]

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1 FOOD SAFETY PLAN [Template] - Please complete the missing details and change or add to this plan as required so that it is specific to your event and covers all the food safety issues at your event. - N.B. You can follow this format or use your own; this is just an example to assist you and covers the bare minimum information that should be covered and is no way exhaustive. Name of Event: Date of Event: Details of Event Organiser: [Name, Address, Contact number, ] 1. Introduction [Name of event organiser] has a duty to assess the risks posed to the health and safety of anyone who may be affected by its activities, including its employees. Significant risks identified by this process have to be reduced to a tolerable level. This duty includes the safe and hygienic provision of food and beverages by any individual, trader, organisation or others at the event, irrespective of whether the provision is for profit or not. 2. Plan Statement: [Name of event organiser] recognises and acknowledges its responsibility for food safety, and will ensure that the provision of all food and beverage under the auspices of this plan is safe and fit for human consumption. 3. Plan Objectives: The objectives of this plan are to ensure that: All food supplied at the event is produced, stored, handled and transported in accordance with relevant legislative requirements; All catering providers have been approved to trade by the event organiser; All catering providers for the preparation, cooking and selling of food are registered with the appropriate Local Authority; All food providers have appropriate and adequate management systems and controls in place, commensurate with the type of provision to ensure food safety standards are maintained; All risks associated with the provision of food and beverages are reduced to a tolerable level; All food handlers have the necessary competence to undertake their duties in accordance with the requirements of this policy; All food businesses are provided with a source of potable water that is sufficient for their needs for the duration of the event. Where necessary, adequate means of electrical power source will be provided to catering providers. All food products that have been classified as waste are provided with the appropriate disposal facilities onsite and disposed using the approved contractor at the event.

2 4. Who the Plan Applies to: The plan applies to all food handling activities undertaken at the event, including voluntary groups and contractors working in support of the event. 5. Organisational Responsibilities: 5.1 Director/Manager, [insert name] of [name of event] The Director/Manager will ensure that: The food safety plan, statutory requirements and audits are monitored and reviewed regularly Appropriate food safety management systems are implemented in support of the requirements of food safety legislation Food providers are made aware of the standards to be expected at the event relating to their duties under food safety legislation Adequate information and/or instructions is provided to food caterers at the event to ensure that they are complying with food safety requirements All food caterers are audited for food safety at least once during the event, and more regular inspections of food premises where food hygiene risks have been noted A report on any food safety incidents is provided to the Bristol City Council, Site Permissions Team, especially in cases of serious issues with non-compliance, food poisoning incidents or outbreaks, or where fundamental changes were required for the safe provision of food 5.2 Food Providers All food providers will: Develop and implement appropriate management systems to ensure that all food is safe, wholesome and fit for human consumption Assess all risks associated with food production and introduce control measures to reduce those risks to a tolerable level Ensure all food handlers are trained to a level of competence appropriate to their duties Co-operate with the event organiser in all food safety and related matters Comply with all relevant policies and procedures Maintain all due diligence records and make these available for inspection upon request 5.3 Food Handlers All food handlers will: Co-operate with food provider to ensure that all aspects of the food safety management system are adhered to Report to their line manager or event organiser of any issues which they believe could result in food borne illness or disease Undertake training in basic food safety and have knowledge of food safety and food hygiene procedures 6. Plan for Event 6.1 The following plan provides details on how food hygiene & safety will be managed at the event (first one has been completed as an example):

3 No. Issue Why? How do you do this? 1 Food Premises Registration 2 Food Hygiene Rating Score To ensure that all food providers that should be, are registered with their local food authority. To ensure that all applicable food businesses that attend the event have a suitable food hygiene rating score. 3 Training All food handlers should be trained, supervised or instructed commensurate to their work activities. 4 Experience To ensure that food providers have adequate previous experience of outdoor catering operations. 5 Food Safety Management System 6 Potable Water Supply 7 Provision of Electricity 8 Refuse arrangements have a written operating system in place to ensure that any hazards and control have been identified and these are being monitored and checks recorded as required. are given adequate supply of potable water during the event in order to run their business in a safe and hygienic way. have a safe, continuous supply of electricity so that any equipment and/or lighting can be operated to assist in safe food production. To ensure there are adequate means of refuse collection and disposal for waste from food businesses, to prevent the build-up of waste and issues with odour, and pest. Food providers will provide documentary evidence of their registration. We will verify reasons why any food providers are unregistered and only approve them if we are satisfied with their explanation. [State what provision has been arranged for this, is it enough and what information will be given to traders regarding access/location] [State what arrangements have been made for this and what information will be given to traders] [State what arrangements have been made for this and what information will be given to traders]

4 No. Issue Why? How do you do this? 9 Audit of food businesses An audit of food businesses will be undertaken to ensure that the food operations are undertaken in a safe and hygienic manner in accordance with legal requirements. 10 Action for non - compliance 11 To ensure that any major or continued non-compliance with legal requirements by food providers will be identified and managed promptly and effectively, and rectified to prevent unsafe food being served to the public Glossary of Terms Food: Any substance or product, whether processed, partially processed or unprocessed, intended to be, or reasonably expected to be ingested by humans. This includes drinks and water or any substance incorporated into the food during its preparation or treatment. Food Business: Any undertaking, whether for profit or not, or whether public or private, carrying out any activities related to any stage of production, processing and distribution of food. Food Provider: The person responsible for ensuring that the requirements of food law are met within the food business under their control. Food Handler: Any person, including staff, contractors, volunteers supplying and handling food for consumption at the event. Food Operations: Any undertaking involving food and one or more of the following operations: Preparation, processing, manufacture, packaging, storage, transportation and distribution, handling, offering for sale or supplying a consumer Potable Water: Potable water is water that is wholesome and safe for human consumption. Potable water is also known as drinking water. Food Safety Management System: A set of standard operating procedures which will ensure that all food producers:

5 Comply with the requirements of relevant legislation Identify all of the significant hazards and appropriate controls relating to their food business e.g. temperature control, microbiological, chemical or physical contamination. Identify points in the food process that are critical to food safety and put in place control and monitoring procedures at these points The Food Standards Agency has produced a guidance pack on how to set up a food safety management system. The pack Safer Food, Better Business can be downloaded free of charge from the Food Standards Agency website: