MOBILE STREET TRADING
What is Street Trading?
1) Street trading is the selling or exposing for sale any article, or living thing in a
street or open place to which the public access without payment.
2) Where food and / or drink is to be sold the applicant must:
• Be registered with Walsall Metropolitan Borough Council under the Food
Premises (Registration) Regulations 1991,
• Hold a basic food hygiene certificate.
How to apply
On receipt of an application form and necessary documents, consultations will take place
with other Council departments and the Police, as to the sustainability of the site. In
particular, the views of the ward Councillors will be taken into consideration.
If your application is successful, conditions of the licence may apply
10 TIPS ON HEALTH AND SAFETY
1) Keep floors in good condition and free from grease and water,
2) Avoid trailing wires and cables,
3) NEVER use food containers for storing cleaning fluids or other chemicals,
4) Take care when using knives and other sharp tools. Store safely when not in use,
5) Ensure that all appliances are in good order and can be used safely,
6) Liquid petroleum gas (LPG) cylinders must not be located within the cooking area
and must be kept secure to prevent them from falling over,
7) Ensure adequate fire precautions such as fire blankets, extinguishers are available,
8) Should a fat fire occur – cover with a blanket,
9) Ensure that access points aand walkways are kept free from obstruction, and
10) Do not carry or move a load which may cause injury – get help.
10 TIPS ON FOOD HANDLING
1) Keep your hands clean. Wash them with soap often and always after using the
2) Have adequate hand washing and wash up facilities – always use HOT water,
3) Keep cuts and sores covered with a waterproof dressing,
Always wear clean over clothing,
5) NEVER cough or sneeze over food,
6) Don’t give germs a chance – CLEAN AS YOU GO,
7) ALWAYS keep surfaces clean and food covered,
8) Keep food either hot, above 63 c, or cold in the refrigerator, below 8 c,
9) Avoid touching food more than you need to, and
10) Keep all parts of the premises and equipment clean and sanitised.
1. Layout and Fittings
• Floors should be finished with non – slip waterproof material ideally without
joints. The edges should be sealed and rounded to make cleaning easy,
• Walls and ceilings must be smooth to ensure that they are easily cleaned,
• Stainless steel sheeting provides a good surface behind fryers and other
• There should be no ledges or dirt traps,
• Cupboards should be painted so that they can be easily cleaned,
• Work surfaces and shelving should be hard wearing, impervious and easy to
clean. Formica or stainless steel with rounded front edges are best.
• Bare wooden edges must be sealed,
• Tiled work surfaces or “fablon” should not be used, and
• The design and construction of the premises must prevent access for pests. Any
infestation must be dealt with immediately. Environmental Health Officers have
the power to close any premises where an infestation poses an imminent risk to
• There must be separate washing facilities for hands and equipment,
• Plastic bowls and flasks are unsuitable in mobile catering units,
• Hand washing facilities should be purpose made and properly installed. Soap and
disposable towels must be provided, Tea towels should be avoided, and
• A double unit is recommended to ensure proper and hygienic washing up.
However, where only knives, servers, tongs etc are washed – one bowl is enough.
Detergents and disinfectants must be used.
• There should be an adequate supply of wholesome water to ensure that foodstuffs
are not contaminated,
• There should be hot and cold water to both the wash hand basin and the wash up
sinks. Hot water should be approximately 80 c,
• Units can be bought which use the heat from the engine of the van to provided a
supply of hot water,
• At least 5 gallons of cold water and 3 gallons of hot water should be available,
• Make sure that the hot water does not spill from the boiler whilst in transit, and
• Water storage containers should be rinsed before filling occasionally cleaned by
the use of a suitable disinfectant.
• Bins with tight fitting lids and disposable liners should be used inside of the van,
• There should be a bin outside for litter, and
• Washing up water should be piped to sealed containers not to the ground outside
the van or stall. You must then empty the containers into a rainwater drain or
• Keep all equipment clean and in good condition,
• Clean behind appliances such as cookers and fridges and make sure they are
• Arrange the equipment so that the van or stall is not cramped and can be easily
cleaned easily, and
• Make sure that all areas next to cookers are heat resistant.
• Vans and stalls for cooking get hot, so proper ventilation must be installed,
• It is advisable to fit some mechanical ventilation,
• Frying ranges should be ventilated directly through the ceiling or wall behind the
• Canopies above cookers should be stainless steel without open seams and dirt
• Vents discharging heat and fumes should be raised to at least 300mm above the
roof and should not let water in, and
• Ceiling vents will allow hot air to escape but wall vents are also needed to allow
fresh air to enter.
2. Health and Safety
• Employers must ensure that working conditions are safe from risks and staff are
trained in health and safety matters, and
• Both employers and self employed must make sure that the public and customers
are nor at risk from the business.
The use of LPG, i.e propane or butane installations in catering vehicles and stalls for
cooking and water heating gives rise to risks when fitting.
The main danger involves the release of gas in confined spaces which can result in FIRE,
EXPLSION AND SUFFOCATION. As LPG is heavier than air, the leaking gas will
collect at floor level. Butane is supplied in blue cylinders and propane in red cylinders.
Storage accommodation for LPG cylinders
• Containers or cylinders of LPG, connectors and valves must be positioned in the
open or outside the body of the vehicle or stall. They must never be located or
stored within any working, cooking or driving compartment of the catering unit,
• A housing for the gas cylinders may be recessed into the body of the vehicle but
it must be gas tight so that escaping gas cannot get into the vehicle,
• LPG only should be stored in this compartment,
• All cylinders must be must be securely attached to the vehicle with the valves
• The compartment or housing must be made of a non combustible material of at
least 30 minutes fire resistance,
• The compartment must be ventilated to the outside air using a reinforced mesh
base or drilled holes to the base of the compartment equivalent to at least one
hundredth of the floor area or 168 cm sq. whichever is the greater,
• The storage compartment should be strong enough to prevent damages to the
cylinders from a road accident,
• The storage compartment should be accessible only from the outside, it should be
secure to prevent tampering but the containers must be easily removable in an
• Only the minimum amount of LPG should be carried, and all cylinders must be
strapped or bracketed upright to prevent them falling over or moving about,
• A notice should be fitted to the outside of the compartment to show that LPG is
stored inside and a weather proof safety signs must be displayed,
• No naked flame should be nearer than 1 meter from the storage compartment,
• Electrical wiring must not pass through the compartment unless protected. Care
should be taken to ensure that the vehicle battery is positioned away from any
area where gas may escape.
Pipework and joints
• Pipework must be as short as possible and of the right kind of material and
strength for LPG,
• Pipework must be supported every 1 metre length, but soft copper should be
supported every 0.5 metres,
• Pipework passing through walls/petitions must be protected by rubber grommets
and pipework passing under the vehicle must be protected against flying stones,
• Pipework and fittings should be of solid cooer tube with copper or copper alloy
fittings or stainless steel tube with compression or screw fittings. Copper
pipework should not be exposed to temperatures above 100 c.
• Pipework between the cylinder and regulating valve should be short as possible,
• Flexible hosing should be kept to a minimum and be fitted with either threaded
ends, crimped or hose clips. Flexible hosing should not be used where
temperatures reach 50 c unless braided or armoured,
• Every pipe containing LPG should be fitted with a valve or tap immediately in
front of the appliance and this should be marked clearly to show the open and shut
• A shut off valve should also be fitted before the first appliance on the line from
• Appliances must be securely fixed and meet the current British Standard,
• A flame failure device which shuts off the supply of gas goes out should be fitted,
• All appliances must be turned off before the vehicle is moved except for LPG
fuelled fridges, which are securely fitted and have a flame failure device, an
adequate flue and no naked flame.
• There are fridges and freezers that can easily run from a 12 volt car battery,
• Flues made from non - combustible material should be fitted to all appliances
where required. Balanced flue appliances are preferred,
• Adequate ventilation must be provided in every vehicle compartment where LPG
fuelled appliances are used,
• Frying ranges should be fitted with an automatic high temperature device, which
will shut off the main burner if the temperature exceeds 230 c. A canopy or hood
with integral flue should always be fitted to fryers, and
• Additionally an automatic temperature control should be fitted to control the
frying oil or fat with a maximum setting of 205 c. Alternatively, a tap or valve
should be fitted to control the main burner together with a visual indicator with an
alarm set to operate if the pre-set temperature is exceeded.
• The installation of das appliances, flues, valves and pipe work etc must be
undertaken by a competent person and should comply fully with all relevant
• Regular maintenance and examination of the installation should be carried out
including leak testing using soapy water. Naked flames must never be used,
• Generations used to provide electricity must be placed so that exhaust gases blow
away and must be distanced from any container or appliance. Large amounts of
petrol must not be carried and any storage of petrol must be in proper containers
away from materials that can burn,
• Everyone working in catering vans or stalls must be trained on the hazards of
LPG and action to be taken in the event of an emergency. Instructions in the
changing of cylinders and safe use of appliances must be given, and
• cylinders must never be changed in the vicinity of a source of ignition, especially
• Clear written instructions must be displayed inside the vehicle explaining what to
do in the event of a fire or leakage,
• A fire blanket should be provided especially where frying is undertaken,
• A dry powder fire extinguisher of 9kg capacity should be provided in a position
which is easy to get to and near the door of the van or stall,
• The door to the vehicle or stall should be free from instruction and easily opened,
• Where people eat food on the vehicle, extra fire escapes and fire precautions may
be needed, and
• Advice on this and other fire precautions should be sought from the Fire
Prevention Officer at the local fore Headquarters.
What To Do In the Case Of An Emergency
If you suspect a gas leak:
1) Extinguish nearby sources of ignition,
2) Turn off the gas supply at the cylinder,
3) Increase the ventilation in the unit,
4) If the cylinder is leaking, remove to a well-ventilated place, away from sources of
ignition, buildings or crowded places.
If the leak is alight:
1) Shut off the gas supply immediately,
2) If the flame impinges on the gas cylinder and cannot be stopped evacuate the area
3) Call the emergency services immediately.
o Never obstruct the exit away from the unit,
o Never block the ventilation provided to the unit,
o Never leave gas appliances turned on when the unit is unattended, and
o Familiarise yourself with the operation of the fire fighting equipment.