Food Safety for Street Food and Market Traders

From Kitchen to Kerb: Street Food Has Different Rules

The British street food scene has exploded in the past decade, and curry traders are at the heart of it. From Saturday markets in Hackney to festival fields in Somerset, the aroma of freshly grilled tandoori chicken and bubbling masala draws queues that restaurants would envy. But here's what catches many first-time traders off guard: selling food from a stall, van, or gazebo carries the same legal obligations as running a restaurant — plus a handful of additional requirements unique to mobile and temporary trading.

Getting caught out isn't just embarrassing; it can result in your stall being shut down mid-event, a prosecution that follows you permanently, and a reputation that's impossible to rebuild. We've seen it happen to talented cooks who simply didn't know the rules. This guide ensures you're not one of them.

Registering as a Food Business

Before you sell a single samosa, you must register as a food business with your local authority. This is a legal requirement under EU-retained food law, and it's completely free. You need to register at least 28 days before you start trading. Register with the council where your food preparation takes place (often your home kitchen for new traders), not where you plan to sell. The process is typically a simple online form.

Registration is not the same as approval. You don't need permission to start trading — you just need to have registered. However, once registered, your premises (including your home kitchen if you prep there) become subject to inspection by Environmental Health Officers. Make sure it's ready before you register.

Food Hygiene Certification

While technically not a legal requirement to hold a food hygiene certificate, in practice you'll find it impossible to trade without one. Market organisers, festival coordinators, and local authority licensing teams almost universally require at least a Level 2 Food Hygiene Certificate from every trader. The qualification costs around £20-30 online and takes roughly two to three hours to complete. It's a minimal investment that opens every door.

Beyond the certificate itself, you need to demonstrate genuine food safety knowledge in practice. This means maintaining documented food safety management procedures (a simplified HACCP plan), recording temperatures, and being able to explain your allergen management process if questioned.

Your Trading Setup

Temporary Structures

Whether you're operating from a converted van, a trailer, or a gazebo with trestle tables, your setup must meet certain standards. All food preparation and serving surfaces must be smooth, washable, and in good condition. Stainless steel is the gold standard. Wooden surfaces are not acceptable for food contact in a trading environment. Your structure must provide adequate protection from weather, dust, and contamination — an open-sided gazebo on a windy day isn't ideal.

Handwashing Facilities

This is the requirement that trips up more new traders than any other. You must have a dedicated handwashing station that is separate from any food or equipment washing. It needs running water (a foot-pump or gravity-fed container is acceptable), soap, and paper towels or a hand dryer. A bowl of water with a bar of soap beside it does not meet the standard. Purpose-built portable handwash units cost £30-80 and are worth every penny.

Water Supply

You need a supply of clean, potable water for food preparation, handwashing, and equipment cleaning. Bring enough — running out mid-service is a compliance failure and a practical nightmare. For a full day's trading, allow at least 40-50 litres. Use food-grade containers that are cleaned and refilled with fresh water for every event.

Waste Management

Plan for waste before you arrive at the event. Bring sufficient bin bags, separate containers for food waste and general waste, and a container for waste cooking oil. Never pour cooking oil down a drain or onto the ground — this can result in an environmental prosecution. Many local authorities have cooking oil recycling points, or specialist companies will collect it for biodiesel production.

Licensing for Alcohol

If you want to sell alcohol alongside your food — a cold Kingfisher with a plate of tikka, perhaps — you'll need a Temporary Event Notice (TEN) from your local council. The fee is £21, and you must apply at least ten working days before the event. You're limited to fifteen TENs per year per individual. For regular trading, a personal licence (around £37) gives you more flexibility, though the venue itself typically also needs to be licensed.

Insurance

Public liability insurance is essential for market and festival trading. Most event organisers require a minimum of £5 million cover, and some festivals demand £10 million. Specialist street food insurance policies start from around £150-250 per year and typically include public liability, product liability, and employers' liability if you have staff. Don't try to trade without it — one slip, one burn, one allergic reaction, and you could face financial ruin.

Keeping Stock Safe Without a Walk-In Fridge

Temperature control on the move is your biggest operational challenge. Invest in commercial-grade cool boxes or portable fridges (powered from your vehicle or a generator). Pack raw ingredients separately from cooked food. Use a probe thermometer to verify that chilled items remain below 8°C throughout the day, and log your readings.

For pre-cooked items that will be reheated at the event, cool them rapidly after initial cooking (within 90 minutes to below 8°C), store them chilled during transport, and reheat to a core temperature of at least 75°C before serving. Never partially reheat — it's all or nothing.

For more on operating pop-up food events, read our guide to launching a successful restaurant pop-up. And to ensure your team has the right qualifications, our article on food safety training requirements covers certification in depth.