Guides Market stalls, food trucks and events
Food safety training for market stalls, food trucks and events in Ireland.
Selling food from a market stall, food truck or event pitch carries the same hygiene duties as a shop or kitchen. Everyone handling food must be supervised and instructed and/or trained for the job, allergens must be shown in writing, and the HSE typically inspects mobile food businesses and stalls. [S8] [S5] [S14]
What is different on a stall or truck?
- Handwashing still needs hot water, soap and paper towels at a hand wash sink; if they run out, fix it before you serve.
- Space is tight, so keeping raw and ready-to-eat food apart takes planning.
- Allergen information must be in writing as a minimum, even on a temporary stall.
Sources for this section
- Wash at the designated hand wash sink, and act if hot water, soap or paper towels are missing. [S3]
- Use separate storage, preparation surfaces and equipment for raw and for ready-to-eat or cooked foods. [S3]
- Permanent or temporary stalls and markets, fixed or mobile, must give written allergen information as a minimum. [S5]
Which temperatures matter most on the go?
| Food | Keep it |
|---|---|
| Cooked to order | Core at 75 °C (or 70 °C for two minutes) |
| Hot held | Above 63 °C |
| Not hot held | Used within two hours of cooking |
| Chilled | Between 0 °C and 5 °C |
Sources for this section
- Cook food so the core reaches 75 °C, or an equivalent such as 70 °C for two minutes. [S4]
- Keep hot food above 63 °C, outside the danger zone of 5 °C to 63 °C. [S4]
- Cooked food that is not kept above 63 °C should be used up within two hours of cooking. [S4]
- Fridges should keep food between 0 °C and 5 °C; a fridge set at 3 °C or 4 °C generally does this. [S4]
How do platters and catering at events work?
- One sign beside a platter of mixed sandwiches is enough if it lists the allergens for each sandwich type.
- Name the exact food and use 'contains' followed by the allergens.
What if someone on the team is sick?
- Diarrhoea or vomiting must by law be reported to the manager immediately.
- No food handling until at least 48 hours free of symptoms. On a busy market day that is still the rule.
Who inspects stalls and food trucks?
- Typically the HSE, which inspects mobile food businesses and food stalls.
- Officers may examine any procedure connected with your food.
Learn it properly, free
- Lesson 2: Personal hygiene, handwashing and illness
- Lesson 4: Temperatures, records and HACCP
- Lesson 5: Allergens
- The free 20-question test