What is different for delivery?
- The kitchen keeps food hot or cold until the driver or customer collects it.
- Chilled food travels in an insulated box with a coolant gel or in a cool bag; hot food goes in an insulated bag.
- Allergen information is given before the order is completed and again when the food is delivered.
- An allergen-free meal is marked so it is clear which container it is in.
- A vehicle or box that has carried anything other than food is cleaned between loads.
Facts and sources for this part
- A business that offers deliveries keeps food hot or cold until it is collected by the delivery driver or customer. [S26]
- Food that needs refrigerating must be kept cool while it is transported, for example in an insulated box with a coolant gel or a cool bag. [S17]
- Hot or cold, delivered food must stay at the right temperature until it reaches the customer; an insulated bag or box helps. [S26]
- When food is sold online or by phone, allergen information must be given at two stages: before the purchase is completed and when the food is delivered. [S15] [S17]
- When an allergen-free meal is ordered, it should be clear on delivery which container it is in. [S17]
- If a vehicle or container has carried anything other than food, it must be cleaned effectively between loads. [S17]
Do riders and drivers need training?
If you handle food as part of your work, the business must supervise and train you in line with that work; a certificate is not required. For delivery, that mostly means temperatures, clean bags and boxes, and allergen labels.
Wash your hands before handling food and after the toilet, and stay away from food work while you have diarrhoea or vomiting.
Facts and sources for this part
- Food businesses must make sure food handlers are supervised and instructed or trained in food hygiene in a way that matches their work. [S2]
- Food handlers do not have to hold a food hygiene certificate. [S1]
- Anyone who works with food must wash their hands before preparing food, after touching raw food, after handling waste or bins, after cleaning, after touching phones, switches, handles or tills, and after going to the toilet. [S1]
- Staff with diarrhoea or vomiting must stay away from work with or around open food, normally for 48 hours from when symptoms stop naturally. [S4] [S1]
Does an online-only food business register?
Yes. Registration covers home kitchens, vans, stalls and businesses that only sell online. In England, Wales and Northern Ireland it happens at least 28 days before trading.
Facts and sources for this part
What about posting food?
In England nobody may supply food by mail order at a temperature that has caused, or is likely to cause, a risk to health. Chilled parcels need packing that keeps them cold until they arrive.
Facts and sources for this part
- In England, nobody may supply food by mail order at a temperature that has caused, or is likely to cause, a risk to health. [S30]
Where to start
Start with the allergens lesson, then temperatures. Cross-contamination comes next, and the first lesson covers registration and inspections.