Posted By Jim Tassell (2) Andrew Who is going to cook and supply what? If it's just home baking (like the dear WI) with low risk foodstuffs then it's basic food hygiene. If it involves the likes of a barbecue then your into a different game in ensuring good cooking as well as storage of uncooked products etc. Guess what - it's back to risk assessment! There's some useful guidance on the Food Standards Agency web site at: http://www.eatwell.gov.u...odsafe/partiesandevents/ and a useful Q&A "ask Sam" linked from there. I'd start your research there. Jim

Posted By Bill Elliott Andrew - a good starting point would be to contact your insurer to establish whether such an event is covered and if so what measures will need to be in place from their point of view. Food preparation and cooking is a funny old subject because everybody does it and seem to have a claim to some level of expertise. On a professional basis the rules that apply would certainly be different to a "one off" event that it appears you are anticipating. Whereas the same principles would apply, going to the extent of running a full HACCP process is a bit over the top. HACCP in itself is not something just anyone can do, it requires food safety knowledge and an understanding of the processes, pitfalls and likely areas of concern. This is a professional role for someone who is competent to undertake it.

Posted By Andrew Robertson-Böber What are peoples take on this food being provided within a 'church hall' type of event?

Posted By andrew morris Guess this may be a little late for you, but I have only just noticed the thread. I would suggest talking to your local Env Health office - they will advise you on the law and their local policy of dealing with such "traders" - they will also probably have SFBB packs, which will cut alot of paperwork out for you, as you just fill in the blanks...