When you are catering outdoors, there are some special things you need to look out for, in addition to all the normal food hygiene rules.
This section has tips on how to protect your customers when putting on a barbecue.
For advice for the public on home barbecues, see Related Pages.
For guidance on mobile catering units, such as hot dog vendors, ice-cream vans and fish and chip vans, go to our Mobile Caterers page.
Buffets Outdoors
When catering outdoors, for example providing the buffet in a marquee, you need to be especially careful to keep cold foods cold and hot foods hot, because bacteria can grow more quickly in warm summer conditions.
Leave chilled food in the fridge for as long as possible before taking it outdoors and make sure you obey the temperature control regulations.
You should also protect food from contamination by insects, birds, animals and people by keeping it covered whenever possible.
Remember, if you are catering at a temporary venue, you need to make sure that you follow good hygiene at every stage, during storage, preparation, cooking, transport and serving.
Plan ahead to make sure that you will have everything you need to prepare and serve food safely. For example, make sure that there will be adequate facilities for staff to wash their hands and to keep food at the right temperature.
