Log in Sign up
Cart (0)

Do you need a license to sell from a food van England?

Posted by Damian Roberti on

Do you need a license to sell from a food van England?

To legally sell food from a food van in England, you need to meet several requirements, including registering your business with the local council, obtaining a street trading license, ensuring food hygiene compliance, and securing proper insurance. I will research the latest regulations and specific steps involved, including costs, application processes, and any additional permits you may require. I’ll update you once I have the full details.

(File:Food truck in London.jpg - Wikimedia Commons) A mobile food van in London – such businesses must adhere to local council regulations and food safety laws.

Operating a food van (mobile catering) in England requires compliance with various legal requirements. You must register your food business with the local authority, follow food hygiene standards, obtain necessary licenses for trading, and have proper insurance. You’ll also need to manage food safety (like temperature control and allergen info), dispose of waste correctly, and check if any special permits are needed for your specific offerings. Below is a breakdown of the key legal requirements:

Rolling Success: How to Start a Food Truck Business in the UK

GET THE NEW BOOK : 

 

 

 

 

 

 

1. Business Registration with Local Authorities

You must register as a food business with your local council’s environmental health department at least 28 days before starting to trade (Running a food business – www.kingston.gov.uk) ( Food business registration - GOV.UK ). This registration is free of charge and cannot be refused by the council (Running a food business – www.kingston.gov.uk). Registration applies to all types of food businesses, including mobile units like food vans and market stalls (Running a food business – www.kingston.gov.uk). If you operate in multiple areas, you may need to register with each relevant local authority. Once registered, you are generally free to start trading after the 28-day notice period, and an environmental health officer will later conduct an inspection and issue a food hygiene rating (Running a food business – www.kingston.gov.uk). (Note: If your business handles certain high‐risk products and supplies them to other businesses – for example, making dairy or meat products for wholesale – you may need approval from the council in addition to simple registration (Running a food business – www.kingston.gov.uk).)

2. Food Hygiene Certifications and Inspections

Food Hygiene Training: All food handlers are legally required to have appropriate food hygiene knowledge or training, but obtaining a formal certificate is highly recommended. There is no absolute legal requirement to hold a specific certificate, but you must be able to demonstrate that you and any staff understand food safety practices (Food hygiene for your business | Food Standards Agency). In practice, most people complete a Level 2 Food Hygiene course (and managers a Level 3) to meet this requirement (What does the law say?). The training should cover safe food handling, cooking, cleaning, chilling, and avoiding cross-contamination (the “4 Cs” of food hygiene). Keep records of any training or certificates, as inspectors may ask about staff training (Food hygiene for your business | Food Standards Agency).

Hygiene Inspections: Once you’re trading, your local council will send an Environmental Health Officer (EHO) to inspect your food van for compliance with hygiene regulations (Food hygiene for your business | Food Standards Agency). These inspections are typically unannounced. The EHO will check food storage temperatures, cleanliness of the van, personal hygiene of staff, pest control, and that you have a proper food safety management system in place. After the inspection, your business is graded under the Food Hygiene Rating Scheme, receiving a score from 0 (urgent improvement required) to 5 (very good) (Food hygiene for your business | Food Standards Agency). In England, displaying the rating sticker on your van is voluntary (though it’s good practice), whereas in Wales and Northern Ireland it’s mandatory by law (Food hygiene for your business | Food Standards Agency). To maintain a high rating, continue following hygiene best practices and correct any issues the inspector points out. Regular inspections will occur—higher-risk or non-compliant businesses are inspected more frequently, while a very compliant food van might be inspected only every 18 months to 2 years.

3. Street Trading Licenses

If you plan to sell food on public streets or roadsides, you will generally need a street trading licence (or consent) from the local council (What does the law say?). This is separate from food business registration – it’s a permit allowing you to trade at a particular location and time. Key points about street trading licenses in England:

  • Application: You must apply to the local council where you want to trade. Applications usually require details of when and where you intend to park your food van, the type of food you’ll sell, and often your personal details. Many councils ask for passport-sized photos and proof of Public Liability Insurance with your application (Required Licenses for Mobile Food Vendors & Catering Trailers). An application fee and/or annual licence fee will be charged (Street trading licence (England and Wales) - GOV.UK). (For example, one London borough charges ~£1200 per year for a street trading licence for a catering vehicle (Street trading pitch licence - Hillingdon Council), while smaller towns may charge a few hundred pounds – fees vary widely by location and duration (Can I start a roadside catering business? | Mobilers ).) Be sure to apply well in advance, as approval can take weeks and some councils have limited designated pitches.

  • License Conditions: A street trading licence will specify where and when you can trade. Councils can restrict the days or hours you operate, and may designate exact pitches. Some busy areas have waiting lists or limit the number of vendors. You are expected to stick to the approved location and times; trading outside of those can breach the license (Street trading licence (England and Wales) - GOV.UK). Councils may also have additional conditions (for example, requirements about noise, or keeping the area clean).

  • Street Trading Consent vs. Licence: Depending on the local authority, the permit may be called a “consent” or “licence.” The rules are similar – in both cases you need permission to trade on public land. (One exception is if you have a valid Pedlar’s Certificate from the police and you continually move from place to place, but this is typically for door-to-door selling and does not usually cover a stationary food van (Street trading licence (England and Wales) - GOV.UK).)

  • Costs: Street trading fees differ by council. Some charge a flat annual fee, others a daily or monthly rate. For illustration, a city council might charge around £600 for a 6-month licence or £1200 for a full year (Street trading pitch licence - Hillingdon Council), whereas a smaller city consent could be ~£200–£300 per year, and a prime London city-centre pitch could run into several thousand pounds annually (Can I start a roadside catering business? | Mobilers ). Always check the latest fees with the specific council.

  • Penalties: Trading without a required licence is a criminal offense. If you trade on a public street without permission, you risk a fine of up to £1,000 upon enforcement (Street trading licence (England and Wales) - GOV.UK). Additionally, not obeying the conditions of a granted licence (for example, operating on the wrong street or outside permitted hours) can lead to the licence being suspended or revoked, and also a fine (often up to £1,000) (Street trading licence (England and Wales) - GOV.UK). In short – ensure you have the licence in place and follow its rules to avoid legal trouble or being shut down.

(Note: If you only trade on private land with the landowner’s permission, a street trading licence may not be needed from the council, depending on the circumstances. However, if your van is in a place that’s publicly accessible or near a highway, many councils still require a consent – see Section 6 on location-specific rules.)

4. Insurance Requirements (Public Liability, Employers’ Liability, Vehicle)

Running a food van means you should have several types of insurance protection:

  • Public Liability Insurance (PLI): While not mandated by a specific law for all traders, this is effectively essential. PLI covers claims if a third party (e.g. a customer) is injured or their property is damaged due to your business – for instance, if someone suffers food poisoning or slips by your van. Most councils and event organisers require you to hold PLI (often with coverage of £5 million or £10 million) before allowing you to trade on their land (Required Licenses for Mobile Food Vendors & Catering Trailers). In fact, when applying for a street trading licence, you’ll typically need to show proof of adequate PLI coverage (Required Licenses for Mobile Food Vendors & Catering Trailers). This insurance gives you financial protection and is strongly recommended even if it weren’t required.

  • Employer’s Liability Insurance (ELI): If you employ anyone (even casual or family helpers in most cases), you are legally required to have employer’s liability insurance. The law mandates a minimum £5 million cover from an authorized insurer ( Employers' liability insurance - GOV.UK ). This protects your staff in case they are injured or fall ill due to the work. You must display the ELI certificate (or have it available) in your place of work (your van) and renew the policy annually. Failing to carry ELI when you have employees can result in hefty fines – up to £2,500 per day that you’re uninsured ( Employers' liability insurance - GOV.UK ). (If you are a one-person operation with no staff, ELI is not required.) Always ensure any volunteers or helpers are covered appropriately – some insurers extend cover to volunteers, or you may need a separate policy rider.

  • Vehicle Insurance: Your food truck or trailer must be insured for road use, just like any vehicle. Standard car insurance is usually not sufficient, because a food van is a commercial vehicle with cooking equipment – you need to inform insurers of the vehicle’s use. At minimum, you need the legal third-party motor insurance to drive on public roads. In addition, look at specialist catering vehicle insurance that can cover things like kitchen equipment, stock, and liabilities while you’re parked and trading (Required Licenses for Mobile Food Vendors & Catering Trailers). If you tow a food trailer, both the towing vehicle and the trailer should be insured (and some councils may ask for proof that your vehicle insurance covers third-party risks while trading). Proper vehicle insurance not only meets road laws but also protects your business assets (for example, if the van is damaged in a crash or a fire).

  • Product Liability Insurance: Often included within PLI or as an add-on, this covers claims specifically arising from the food/drink you serve (e.g. a customer falling ill). While not a separate legal requirement, it’s important to ensure your policy covers food-borne illness or allergy incidents. Many PLI policies for caterers will include product liability, but verify this with your insurer.

Summary: In practice, before trading you should have at least: public liability insurance for your food business, employers’ liability if you have staff, and adequate insurance for your vehicle and equipment. These are not just formalities – they protect you and are often required by law or by the terms of permits. Always keep your insurance documents up to date and readily available, as inspectors or event managers may ask to see them.

5. Environmental Health Compliance (Food Safety & Waste)

Mobile food vendors must follow all food safety and environmental health regulations that apply to restaurants or takeaways, adapted to a mobile setting. Key compliance areas include:

  • Food Safety Management: You are required by law to operate with a documented food safety management system based on Hazard Analysis and Critical Control Points (HACCP) principles (Food hygiene for your business | Food Standards Agency). In practical terms, this means you need to identify food safety risks in your operation (from delivery of ingredients, to storage, cooking, and service) and have procedures to control those risks. Most small businesses use the Food Standards Agency’s “Safer Food, Better Business” pack or similar as their HACCP plan. Keep records of things like fridge temperatures, cooking temperatures, cleaning schedules, etc. to demonstrate due diligence. Also, all catering units must have appropriate hand-washing facilities (a separate sink with hot water, soap and towels) on-site – this is a legal requirement for any place handling open food (What does the law say?). An EHO inspecting your van will expect to see that you have a handwash sink, as well as adequate sinks or basins for washing utensils, and that you maintain good hygiene practices (clean surfaces, pest prevention, etc.). Complying with the Food Safety Act 1990 and the Food Hygiene Regulations (Food Hygiene (England) Regulations 2013) is mandatory – failure to do so can lead to improvement notices or even being prohibited from trading until issues are fixed.

  • Allergen Management: Food allergen rules are very strict. You must be able to inform customers if your food contains any of the 14 major allergens (like peanuts, gluten, milk, eggs, fish, etc.). For unwrapped foods, it’s acceptable to have a clear sign asking customers to inquire about allergens, or to have an allergen matrix available. However, if you pre-pack food for direct sale (PPDS) – for example, wrapping up sandwiches, baked goods, or meals in advance to sell from your van – you are required by Natasha’s Law (since October 2021) to label each item with a full ingredients list with allergens emphasized in the list (Required Licenses for Mobile Food Vendors & Catering Trailers). This law was introduced to protect allergy sufferers. Ensure you have an allergen notice on your van (many traders display “If you have an allergy, please let us know” sign) and that you and your staff can answer questions about ingredients. It’s good practice to keep an allergen information sheet for all your menu items. Allergens are an area EHOs focus on – getting this wrong can lead to serious legal consequences.

  • Waste Disposal and Environmental Impact: You have a legal duty to manage waste from your food business responsibly. This includes solid waste (food scraps, packaging, disposable utensils) and liquid waste (waste water, oils). Councils often require mobile traders to have a trade waste agreement or contract – meaning you can’t just use public bins or domestic waste services for the business’s rubbish (Required Licenses for Mobile Food Vendors & Catering Trailers). You might contract with a waste carrier to remove your trash, or use facilities provided at markets/events. Used cooking oil must be stored safely and collected by a licensed waste oil recycler (keep receipts as proof). Never dispose of waste water or oil down storm drains or directly onto the ground – that can lead to environmental fines. Many areas will have specific disposal points for grey water. Keep the area around your van tidy and don’t create litter; failing to properly manage waste can result in fines or your trading licence being revoked (Required Licenses for Mobile Food Vendors & Catering Trailers).

  • General Health & Safety: In addition to food-specific rules, normal health and safety laws apply to your work environment. You should conduct a risk assessment for your operation – identifying hazards like fire (from gas stoves), burns, slips, or carbon monoxide from generators (Required Licenses for Mobile Food Vendors & Catering Trailers). Take steps to mitigate these risks (for example, have a fire extinguisher and fire blanket on board, ensure LPG gas bottles are safely stored and periodically tested by a Gas Safe engineer (Required Licenses for Mobile Food Vendors & Catering Trailers), and use RCD protection on electrical hook-ups). It’s also recommended to keep a first aid kit in your van (Required Licenses for Mobile Food Vendors & Catering Trailers). If you have staff, you must follow regulations on staff welfare and training (e.g. providing protective clothing like gloves or aprons if needed, and adequate breaks in a safe area). EHOs or other inspectors might check for obvious safety issues – while a food hygiene inspection is mainly about food safety, glaring hazards (like an unsafe generator placement or no fire safety measures) can still draw enforcement under Health and Safety at Work laws.

 

 

 

 

 

 

 

In summary, environmental health compliance means keeping food safe and not causing harm to the public or the environment. Use the guidance from the Food Standards Agency and your council (they often have checklists for food vehicle requirements) to ensure you meet all standards. Maintain clean equipment, check your fridge and freezer temperatures, cook food thoroughly, and store food correctly (raw vs cooked separation, etc.). By following these rules, you protect your customers and your business’s reputation – and you’ll be ready when the next inspection comes around.

6. Location-Based Restrictions and Permissions

Where you park and trade your food van can introduce additional requirements:

  • Private Land vs Public Highway: Just because you set up on private property does not automatically exempt you from needing permission. Many councils consider food trading that is visible or accessible to the public as within their remit. For example, if you park in a private car park or forecourt within 7 meters of a public highway, you may still be required to have a street trading licence (Street trading pitch licence - Hillingdon Council). Always check with the local council if you plan to trade on private land regularly – in many cases they will still require you to obtain a trading consent (Can I start a roadside catering business? | Mobilers ). The advantage of private land is that you don’t need to fight for a public pitch, but you do need the landowner’s permission (get it in writing as a contract or lease). If you plan to occupy a pitch long-term (for instance, renting a spot in a pub car park or a retail store parking lot), you should also ask the local planning authority whether a change-of-use planning permission is needed. A food van that stays in one spot every day could be seen as a change of land use to “hot food takeaway,” which might require planning consent (Can I start a roadside catering business? | Mobilers ). It varies by council – short-term or occasional visits usually don’t need planning, but a semi-permanent burger van might. It’s crucial to clear these permissions to avoid being shut down for planning law breaches.

 

 

 

 

 

 

 

  • Restricted Zones and Special Rules: Many cities and towns have specific areas where street trading is restricted or banned. Councils can designate streets as prohibited streets (no trading allowed), consent streets (trading allowed with consent), or licence streets (trading allowed with a full licence) under the Local Government (Misc Provisions) Act 1982. For example, a town might prohibit any mobile traders in the immediate town centre, or not allow trading near schools during certain hours. Always check the local policy: it will detail where and when you can operate. If your desired location is in a park, seafront, or other council-owned land, there might be a separate parks department or market authority to get permission from. London in particular has additional regulations – some boroughs have their own street trading rules or require extra steps. Also be aware of things like the Highways Act 1980 – you must not cause an obstruction on a public highway. Parking lay-bys are common spots for roadside catering, but make sure it’s legal to park there and trade (some lay-bys are okay, others might be off-limits). In summary, research the exact spot you want: find out who owns the land, what the council’s stance is, and get all necessary consents in place before you start trading there. Trading in an unauthorized location can get you moved on by council officers or even law enforcement.

  • Events and Temporary Markets: If you intend to trade at events (fairs, festivals, street markets), typically you won’t need your own street trading licence for those occasions – instead, the event organiser’s permission is key. You’ll still need to be a registered food business and have your hygiene and insurance in order, but the event organiser usually secures a blanket licence or permission for vendors. Do follow any event-specific rules (for example, some music festivals might ban glass bottles, or require use of compostable serveware, etc.). If you decide to organise your own one-off event where you sell food, you might need to obtain a Temporary Event Notice (TEN) from the council especially if it involves alcohol or late-night serving – but as a trader at someone else’s event, the organiser often covers that. In short, always coordinate with event managers for the permissions and don’t just show up to trade without explicit approval.

 

 

 

7. Additional Permits for Special Food Categories (Alcohol, Seafood, Dairy, etc.)

Depending on what you sell, there may be extra legal requirements:

  • Selling Alcohol: If you plan to sell any alcoholic beverages from your food van (even just cans of beer or mulled wine), you must comply with the Licensing Act 2003. This means you will need a Premises Licence that covers the location where alcohol is sold, and at least one person (usually yourself) must hold a Personal Licence to authorize the alcohol sales (Required Licenses for Mobile Food Vendors & Catering Trailers). Getting a Personal Licence involves attending a one-day course and passing an exam (for the Award for Personal Licence Holders) and then applying through the council with a background check. The Premises Licence is a longer application where the local authorities (police, etc.) can object, and conditions can be set (like only selling alcohol during certain hours). However, for a mobile unit, a permanent Premises Licence can be tricky – often food vans rely on Temporary Event Notices (TENs) for occasional alcohol sales. A TEN is a short-term permission you can get from the council (with at least 10 working days’ notice) that allows alcohol sales (and/or late-night hot food sales) for an event lasting a few days. If you only do the odd event with alcohol, using TENs might be sufficient (each TEN covers up to 168 hours, and you can get a limited number per year). For regular alcohol trading, you’d need a Premises Licence anchored to a specific site (some councils may licence a pitches for alcohol sales). Important: If you’re operating in the evening, note that serving hot food or drinks after 11 pm is also a licensable activity called Late Night Refreshment. Even if you don’t sell alcohol, a burger van open past 11 pm needs a Premises Licence or TEN for late-night refreshment approval (Can I start a roadside catering business? | Mobilers ). So, ensure you have the proper licence or notice if you plan to run late into the night. Trading with alcohol or late hours without the relevant licence can lead to enforcement, fines, or being shut down by licensing officers.

  • Seafood, Meat, and Dairy Products: There isn’t a separate everyday “seafood licence” or “dairy permit” for selling these foods to the public, but because they are high-risk perishable items, you must adhere to strict food safety rules. For instance, if you sell shellfish or sushi, you’ll need to maintain them at correct chilled temperatures and source them from approved suppliers (shellfish must come from registered fisheries with health certificates). The main additional regulation to note is if you are handling or processing raw products of animal origin to supply to other businesses. If your food van were to say, wholesale fish or cheese to restaurants or retailers (rather than direct to consumer), you might fall under an approved establishment category which requires a more rigorous licensing and inspection process by the council (Running a food business – www.kingston.gov.uk). Examples of activities needing approval would be making meat products or dairy products and selling them to shops. Most mobile caterers won’t need this since you’re selling direct to consumers, but it’s good to know. In short, for seafood and dairy: ensure your cold chain is solid (proper refrigeration in the van – typically below 5°C for cold food, and frozen food kept solid), and practice excellent hygiene to avoid cross-contamination (raw fish/chicken kept separate from ready-to-eat foods, etc.). Allergens are also crucial here: seafood (shellfish, fish) and dairy are themselves allergens, so remember to inform customers. If you serve raw or lightly cooked eggs (say in homemade mayo) or raw milk products, there are specific advisories you must follow (Lion coded eggs for safety, warning notices for raw milk, etc.). Also, certain wild game or foraged foods have regulations (for example, selling wild mushrooms or game meat has rules but that’s uncommon for a food van). The main takeaway is that no extra licence is needed just to sell particular ingredients, but you must meet the appropriate food safety standards for those ingredients, and if you enter into wholesale supply of those products, check if approval is needed (Running a food business – www.kingston.gov.uk).

  • Other Special Cases: If you plan something unusual like cooking on charcoal outdoors or using LPG gas cylinders on site, make sure to check any additional local rules (some councils require gas safety certificates for mobile caterers – while not a “permit,” it’s often expected for safety). If you want to play music at your van, note that playing recorded music in public technically requires a Music Licence (from PPL/PRS) – a minor point, but something to be aware of if you have loudspeakers. Also, if you handle any live animals (unlikely, but e.g. a petting zoo with food) or do butchering on site, those would invoke other laws. Most standard food vans won’t hit these edge cases, but always consider the specifics of what you offer and verify compliance for anything out of the ordinary.

 

 

 

8. Recent Legislative Changes and Updates

Food laws do evolve. Here are some recent changes (in the past few years) that mobile food vendors in England should be aware of:

  • Natasha’s Law (Allergen Labelling) – In effect since 1 October 2021. This amendment to food labeling law requires all foods that are Prepacked for Direct Sale (PPDS) to have a label with a full ingredients list and allergens emphasized (Required Licenses for Mobile Food Vendors & Catering Trailers). PPDS applies to foods packaged on the same site they are sold – for example, if you pre-make wraps or salads, wrap them and put them out for customers to grab. Prior to this law, allergy info for such items could be given verbally, but now written ingredient labels are mandatory. Vendors should invest in a labelling solution or limit prepacking and instead prepare food to order (with clear oral/written allergen info) to comply. This change was driven by safety concerns after fatal allergic reactions, and councils are actively enforcing it.

  • Calorie Labelling Regulations – Effective 6 April 2022, the government introduced rules requiring large out-of-home food businesses (those with 250 or more employees) to display calorie information on menus and food item descriptions ( New calorie labelling rules come into force to improve nation’s health - GOV.UK ). This law mostly affects big chains and franchises (e.g. large restaurant groups or franchises like McDonald’s). A small independent food truck will not be legally required to post calories, but the government encourages smaller businesses to voluntarily provide calorie info ( New calorie labelling rules come into force to improve nation’s health - GOV.UK ). It’s something to note, especially if you ever grow or operate as part of a larger franchise. The menus that do require it must list the kcal for each item and the reference intake (“adults need ~2000 kcal per day”). While your single-unit operation might be exempt, being aware of this trend toward nutritional transparency is wise – customers and regulators are increasingly interested in healthier choices.

  • Single-Use Plastics Ban – The UK is phasing in bans on certain single-use plastic items. In England, as of 1 October 2023, it is illegal for businesses to supply some single-use plastic serviceware ( Far-reaching ban on single-use plastics in England - GOV.UK ). This includes plastic cutlery (forks, knives, spoons, chopsticks), plastic plates and bowls (except if they are used as packaging, like a ready meal container), plastic straws and drink stirrers (these were banned earlier, in 2020, with some exemptions for disability needs), and expanded polystyrene food containers and cups (the foam clamshells and foam cups). For a food van, this means you should not use polystyrene takeaway boxes or cups, and you should switch to wooden or biodegradable cutlery, or other allowed materials. If you continue to provide banned items, you could be fined and local authorities are tasked with enforcing this ban (Plastic cutlery ban in England from 1 October - Small Business UK) (Plastic cutlery ban in England from 1 October - Small Business UK). It’s fine to use up any existing stock before the ban date, but now those items shouldn’t be part of your service. Note that other single-use plastic packaging (like plastic lids, or sachets, etc.) might be covered under future legislation – the government is moving toward reducing plastic waste in the food industry. Wales and Scotland have similar or even stricter rules (if you ever trade over the border, be mindful of differences, e.g. Scotland also bans plastic lids for cups).

  • COVID-19 and Health Measures: While not a permanent legislative change, it’s worth noting how the pandemic affected food trading. During 2020-2021 there were temporary permissions (like councils allowing markets to open more easily, or relaxation of some planning rules for mobile units) and extra hygiene measures. Most of those temporary laws have lapsed, but as a best practice, continue to maintain good disease control measures – for instance, keeping hand sanitiser available for customers and staff, and practicing distancing when possible. Customers appreciate visible cleanliness. Also, some councils created new outdoor dining licenses post-pandemic – if you have seating next to your van on public land, you might need a pavement licence (these were introduced in 2020 and extended). Keep an eye on those rules if relevant, though they mostly apply to cafes rather than purely takeaway vans.

  • Food Hygiene Rating Display (England): As of now (2025), England has not made it compulsory to display your hygiene rating sticker (unlike Wales/NI). There have been discussions about making display mandatory in England too, to increase consumer awareness. No law is in force yet, but vendors should watch for this potential change. In any case, displaying a good 5-star rating is a great advert for your business, and if your rating isn’t good, you should work on improving it regardless of display rules.

Staying updated is important – food laws can change with new public health initiatives or safety insights. It’s wise to periodically review official guidance (the Food Standards Agency website ( Food business registration - GOV.UK ) (Food hygiene for your business | Food Standards Agency) and your local council’s food safety page) for any new requirements. Additionally, industry associations like NCASS (Nationwide Caterers Association) provide updates and support for mobile caterers. By keeping abreast of new legislation and adapting accordingly, you’ll ensure your food van business remains compliant and successful.

Sources: Government and council guidance on food business registration (Running a food business – www.kingston.gov.uk) ( Food business registration - GOV.UK ); Food Standards Agency food hygiene training and inspection guidelines (Food hygiene for your business | Food Standards Agency) (Food hygiene for your business | Food Standards Agency); Gov.uk and local council information on street trading licences (Street trading licence (England and Wales) - GOV.UK) (Street trading pitch licence - Hillingdon Council); HSE and Gov.uk requirements for liability insurance ( Employers' liability insurance - GOV.UK ) ( Employers' liability insurance - GOV.UK ); Food Standards Agency and industry resources on hygiene compliance (Food hygiene for your business | Food Standards Agency) (What does the law say?); Bistro Trailers and StreetFoodUK summaries for mobile catering rules (Required Licenses for Mobile Food Vendors & Catering Trailers) (What does the law say?); Gov.uk press releases on recent law changes (allergen labeling (Required Licenses for Mobile Food Vendors & Catering Trailers), calorie labeling ( New calorie labelling rules come into force to improve nation’s health - GOV.UK ), plastics ban ( Far-reaching ban on single-use plastics in England - GOV.UK )).