mobile catering

[timberdog]

Hi

I am new to this forum and hello to all!!

I would like some advice as i have taken the plunge into roadside catering van and have just purchased a 17 x 7 van.

I am booked in on a H and Hygine course and i am wating on a permitt from the council.

I can cook quite well but i would like to know the following as it may be simple to those which know but i am scared of undercooking food Burgers Sausages etc .

Can anyone give some advice on times etc????


And any roadside catering advice or tipps would be great!!


The other thing is i have to get somone to fit a new griddle what are the laws around this do i need a Corgi registerd person and do they need to certify the work after??

what happens if i have a permitt from the council and wish to trade in another county???

Any help or tipps on trading would be great or webb sites for mobile catering??

Tim

[Jock]

Rules vary from place to place and since you didn't tell us where you are it's a bit hard to answer any of your questions.

Jock

[Suzanne]

Yes -- all I can figure out is that you're in the UK, perhaps?

Please tell us more, and perhaps someone can help. Also, I've moved your question to where it is more likely to be seen by an international crowd.

[timberdog]

Sorry!!

I am in the UK....

Nuneaton Warrickshire to be exact..

[Chef Rob]

First as with any cooking, road side or brick and motar KNOW your Tempertures, a thermometer is the best friend of any operator as well as any health department 40*-145*. Most good cookbooks has a table of tempertures.

Best Of Luck