Mobile catering checklist UK

1. Register your food business

Before you can start trading food, you must register your business with your local council. This lets Environmental Health Officers (EHOs) inspect your setup and check that food safety standards are being followed. A few key points:

• Registration must usually be completed at least 28 days before trading
• It applies to food vans, catering trailers, market stalls and food trucks
• You normally register with the council where the food is prepared or stored

2. Food hygiene training

Anyone preparing or handling food should understand basic food hygiene. Most councils expect mobile caterers to hold at least a Level 2 Food Hygiene Certificate, which covers safe food storage, preventing cross contamination, cleaning procedures and temperature control. It matters especially in a small catering van where space is limited and food is handled quickly during busy periods.

3. LPG gas safety

Many catering vans use LPG gas equipment such as gas fryers, gas griddles, LPG coffee machines and gas water heaters, so gas safety is extremely important. Gas systems should be installed and checked by a Gas Safe registered engineer qualified for LPG catering equipment. A typical inspection checks the pipework, tests regulators, confirms appliances are installed correctly and makes sure ventilation is adequate, and most caterers keep documentation confirming it. If you need help finding someone qualified, the MobCater LPG Engineer Directory in the app lists engineers who work with mobile catering equipment. More on LPG gas equipment.

4. Electrical safety

If your van uses electrical equipment you also need to consider electrical safety, particularly with generators or temporary power. Common considerations include safe generator connections, correct cable ratings, RCD protection and PAT testing for appliances. Outdoor trading exposes equipment to rain and moisture, so this should never be overlooked.

5. Water supply and hygiene

You must have access to clean water for hygiene and food preparation. Most catering vans include a fresh water tank, a waste water tank, a hand wash sink and a food preparation sink. EHOs normally expect separate hand washing facilities, especially when handling raw ingredients.

6. Temperature control

Keeping food at safe temperatures is one of the most important parts of running a food business. As a guide, cold food should be stored below 8°C and hot food held above 63°C, and many businesses keep temperature records for fridges and freezers. The MobCater app includes a simple temperature logging tool for mobile caterers, so you can record daily temperatures and keep organised records if they are ever requested during an inspection.

7. Equipment for a catering van

What you need depends on your menu, but many catering vans use cooking equipment (an LPG griddle, fryer, BBQ or grill, commercial coffee machine), refrigeration (an under-counter fridge and a small freezer), preparation equipment (stainless steel surfaces, chopping boards, storage containers) and utilities (LPG cylinders, a generator, a water system). Space, power and ventilation all need to be considered when designing the van. More in our equipment guide.

8. Insurance

Most mobile catering businesses take out insurance before they begin trading, commonly public liability, product liability and vehicle insurance. Many events and markets require proof of insurance before letting you operate. See our liability insurance guide.

9. Trading locations

Where you trade affects the licences you need. Mobile caterers often work markets, festivals, private venues and street trading pitches, and some councils require a street trading licence for certain locations. Event organisers may also ask for insurance certificates, food hygiene certificates and gas safety confirmation.

10. Planning your costs

One mistake many new traders make is underestimating startup costs. Typical costs include equipment, LPG gas, generator fuel, ingredients, packaging and pitch fees. The MobCater Startup Cost Calculator helps you estimate your setup costs and plan your pricing more realistically. See our startup costs guide too.

11. Record keeping

Food businesses should keep basic safety and operational records, such as fridge and freezer temperature logs, cleaning schedules, supplier information and allergen details. Organised records help demonstrate good food safety management if your business is inspected.

Checklist summary

Before starting a catering van in the UK, most businesses will need to:

• Register the food business with the council (28 days before trading)
• Hold a Level 2 food hygiene certificate
• Get LPG gas equipment installed and checked by a Gas Safe engineer
• Sort electrical safety, generators and PAT testing
• Set up clean water, waste and hand-wash facilities
• Control and log food temperatures
• Choose and fit the right equipment
• Take out the right insurance
• Check the licences for where you trade
• Plan startup costs and pricing
• Keep proper records

Taking the time to organise these properly helps your catering business run safely and professionally.