Health, Safety & Sustainability

We are keen to work with you the organiser to ensure all ofour paper and cardboard waste is recycled at the event or at our depot after the event. We always use only paper based cups and boxes to ensure that our waste packaging has the smallest impact on the environment as possible All our waste vegetable oil is collected by olleco a licensed waste carrier making our business fully compliant with environmental legislation and hold controlled waste transfer notes.

Did you know, every drop of used cooking oil collected is recycled into renewable energy!

We care at mobile event catering ltd about our impact on our environment.

Food philosophy

Our locally event produce is the best quality we can find in the area, always using suppliers close to the event we cater for. We source from suppliers with high welfare standards and keep our food delivering trucks mileage low which intern keep emmisions down. We exist to bring you indulgent food that makes you happy and gets you coming back for more. All of our packaging is compostable and recyclable and we don't use plastic cutlery only wooden forks,knives,spoons,stirrers etc. We hate single use sachets of sugar salt etc.

Statement

Our policy is to exceed all environmental regulations, laws and codes of practice. We are committed to the prevention of pollution and to minimising the impact of our operations on the environment.

Energy use

We will use environmentally safe and sustainable energy sources to meet our needs whenever possible and turn off equipment when not in use.

We cook with LPG which has a smaller carbon foot print than electricity.

Resources

We will improve our environmental performance by conserving energy, water, wood, paper and other resources, particularly those which are scarce or non-renewable, though efficient use and careful planning, while still providing a safe and comfortable working environment.

Products

We will consider the environmental impacts of our products at all stages of their life cycle from design to manufacturing, customer use and disposal.

Recycling

We will promote recycling and use of recycled and refurbished products and materials where such alternatives are economical and suitable, while reducing consumption of materials wherever possible.

Waste Disposal

Broken Fridges and freezers are collected by registered waste disposal.

We will minimise waste and recycle all cardboard products we use.

All of our used cooking oil is taken from our depot and turned into bio fuel.

We are registered with the Environment Agency a lower tier waste carrier.

Transportation

All of our vehicles are euro 6 compliant and along with coordinating route planning we will seek to reduce fuel consumption and lower exhaust emissions.

Training

We include environmental issues in all company training programs and encourage the implementation by all company staff of sound environment practices.

Hygiene

The 4Cs of food hygiene

The four main things to remember is good hygiene are the 4Cs:

• Cleaning
• Cooking
• Chilling
• Cross-contamination

You can use the 4Cs to prevent the most common problems when dealing with food.

Storing food safely

It is very important to store food properly to keep it safe, to protect it from harmful bacteria, chemicals and objects falling into food. You'll need to store different types of food by storing in:

• containers you keep in cupboards or on shelves - such as pasta, rice and flour
• a fridge
• a freezer

Transporting food safely

When we transport food, from our premises to another event or from the cash-and-carry to our premises, we must prevent it from becoming contaminated, for example with dirt or bacteria.

It is especially important to make sure that:

• food is transported in packaging or containers that protect it from contamination
• chilled and frozen foods are kept at the right temperature we use refrigerated vans where needed.
• raw and ready-to-eat foods are kept apart
• Making

Staff training

By law, food business operators must ensure that food handlers receive the appropriate supervision and training in food hygiene, which is in-line with the area they work in and will enable them to handle food in the safest way. In the UK, food handlers don't have to hold a food hygiene certificate to prepare or sell food.

The skills taught in official training programmes can also be learned by:

• training on-the-job
• self-study
• relevant prior experience

Personal hygiene

To keep food safe, it is essential for you and your staff to have high standards of personal hygiene.

Personal hygiene covers:

• handwashing
• clothing
• fitness for work
• training

Inspections and food hygiene rating

Authorised officers from our local council Basildon  inspect our premises to check if our business is complying with food law and producing food that is safe to eat.

If you serve or supply food direct to the public, we are covered by the Food Hygiene Rating Scheme. 

Our rating will be based on what is seen on the day of inspection and you may be given a hygiene rating from 5 to 0, based on the food hygiene standards found at our premises we hold a 5 star rating.

If you require any further information please do not hesitate to contact me

Yours Sincerely,

Mr. Robert Cooper (Director)
Mobile Event Catering UK Ltd
NCASS Membership number: 9501