Storing high risk food at events

[Cornishmaid]

I’ve searched every way I know how to ask this question here and online and can’t get an answer. So please could anyone tell me if I were to sell chilled food containing cooked meat from a gazebo how I would safely transport and store the food?

I may not always have access to electricity or a generator so would cold storage boxes containing chill packs be sufficient? And does anyone know how long those things hold the temperature in a safe zone? Does the outside temperature affect it slightly? Would an EHO find this a reasonable way to store cooked meat? (For example cold sausage rolls)
I’ve worked for a company before that used the polystyrene style boxes but now it’s my business I want to make sure that’s the right way

I’ve definitely seen plenty of gazebo style set ups selling meat products so would love to know how…….thanks in advance

Also anything else I need to think of when selling high risk food? I already sell cakes so have liability insurance and food safety certificate

 

[Mark T Jones]

The butchers and fishmongers at farmers markets use poly boxes, so probably ok

 

[IanSuth]

Costco have got a deal on this week on those big roll-along IGLOO coolers - i have seen them used in the past as they seem to have decent insulation.

 

[Cornishmaid]

Costco have got a deal on this week on those big roll-along IGLOO coolers - i have seen them used in the past as they seem to have decent insulation.

Thanks so much!

 

[RandyMarsh]

The main thing is to monitor the temperature so you know that the food has been kept at a safe temperature. Either use an electronic thermometer that records temperatures over time or just check it manually maybe every 30 minutes and keep a written record. Once your food gets too warm (probably over 5 degrees C for meat) you have to discard it.
Remember that everytime you open the box you will let warm air in, so arrange your stock so you don't have to open them too often - maybe have one box that you are selling from and move items from the other boxes in batches when you need to restock it.

 

[Cornishmaid]

The main thing is to monitor the temperature so you know that the food has been kept at a safe temperature. Either use an electronic thermometer that records temperatures over time or just check it manually maybe every 30 minutes and keep a written record. Once your food gets too warm (probably over 5 degrees C for meat) you have to discard it.
Remember that everytime you open the box you will let warm air in, so arrange your stock so you don't have to open them too often - maybe have one box that you are selling from and move items from the other boxes in batches when you need to restock it.

Thank you! This is really helpful

 

[Picture Bute]

Can't answer your question directly, but my son requires a medication that needs to be kept below 5 degrees C (which also happens to be your absolute max fridge temp for commercial food storage).

It comes (by 48 hour courier) in polystyrene boxes with like a 2-3 inch wall thickness and packed in those frozen gel packs, so I would expect that a day at a market would be fine, but as someone else has said, you can easily check this at home.

If you store food refridgerated in a cafe, etc, you have to log your temps twice a day. Fridges should be 2-5 deg and freezers colder than -18 deg. You could obtain one or two of the boxes and gel packs and test this in the house, Blue Peter styleeee.

 

[Cornishmaid]

Can't answer your question directly, but my son requires a medication that needs to be kept below 5 degrees C (which also happens to be your absolute max fridge temp for commercial food storage).

It comes (by 48 hour courier) in polystyrene boxes with like a 2-3 inch wall thickness and packed in those frozen gel packs, so I would expect that a day at a market would be fine, but as someone else has said, you can easily check this at home.

If you store food refridgerated in a cafe, etc, you have to log your temps twice a day. Fridges should be 2-5 deg and freezers colder than -18 deg. You could obtain one or two of the boxes and gel packs and test this in the house, Blue Peter styleeee.

Thank you!