Are you celebrating The Queen’s Platinum Jubilee this weekend?
Here are some easy-to-follow tips to ensure the food you prepare is memorable for all the right reasons.
Spring weather and outdoor cooking are the perfect conditions for bacteria to grow – and the same goes for making and serving chilled food.
If you're making food for large numbers of people:
- wash your hands regularly with soap and water before making and eating food
- always wash fresh fruit and vegetables
- keep raw and ready-to-eat foods apart
- do not use food past its use-by date
- always read any cooking instructions and make sure food is properly cooked and piping hot before you serve it
- clean and sanitise food preparation areas before and after use - and wash equipment in hot soapy water
- plan to keep your food cool until you're ready to eat. Any foods you would usually keep in the fridge at home also need to be kept cool on your picnic. This includes any food with a use-by date, cooked dishes, salads and dairy products
- place these foods in a cool box or cool bag with ice or frozen gel packs. Distribute these throughout the box or bag, not all at the bottom. You can also use frozen drinks to help keep your cool box cold. Store cold food below five degrees to prevent bacteria from growing.
You don’t need a food hygiene training certificate to make and sell food for charity events - but you must make sure that you handle food safely. Follow FSA guidance on the 4 Cs: cleaning, chilling, cooking, avoiding cross-contamination .
If this is a one-off event for friends and neighbours, you don’t need to register – but any food businesses attending must be registered with Brighton & Hove City Council.
Find out more about safely holding a street party on the FSAWebsite
