Preparing for outdoor catering | Kersia UK

As we approach the outdoor catering season with festivals and pop ups taking place across the country, it’s important that caterers adhere to strict hygiene routines to ensure their units are hygienically clean and that all staff are aware of the correct cleaning procedures to follow.

The same standards apply to kitchen pop ups as day to day permanent sites and ‘clean as you go’ is an important cleaning routine that the whole team should be working to. 

The five key points for everyone to remember are:

  1. Clear away small kitchen equipment as soon as possible and put it in the cleaning area.
  2. Work surfaces are easier to keep clean when they are not cluttered. 
  3. It is also important to clear away used equipment to prevent bacteria spreading from it to surfaces or food.
  4. Wash or wipe away spills as soon as they happen. 
  5. Wash work surfaces thoroughly between tasks.  Use a new cloth (or one that has been washed and disinfected) to clean work surfaces before preparing ready-to-eat food.

Personal hygiene is also a key factor with a robust clean hands policy in place. All new team members and existing staff should be fully trained and aware of the systems and correct products to use.

Gavin Glazebrook, Technical Sales Consultant for Food Service & Facilities from Kersia UK, said:

We are working with customers across the hospitality sector to ensure they have the correct hygiene routines in place to ensure they have a successful summer trading period. Our teams can advise on the best methods and products to use or each individual basis as well as training for staff.


Further information about the hygiene products, method of cleaning and clean hands is here.