You will likely need to register as a food business with your local authority. Depending on your setup, you may also need a street trading licence or a private land owner's permission. Check with your local council for specific requirements and any necessary food hygiene certifications.
Look for vendors with a visible food hygiene rating sticker (ideally a rating of 4 or 5). Observe if the vendor is wearing clean clothing and using clean utensils. The potatoes should be stored and cooked at appropriate temperatures to prevent bacterial growth. If unsure, ask about their food hygiene practices.
Potatoes should be cooked until they are soft all the way through. Use a fork to check the centre. The internal temperature should reach at least 90°C (194°F). Avoid eating potatoes that are green under the skin or have sprouts, as they may contain solanine, a toxic compound.
Common allergens in jacket potato fillings include dairy (cheese, butter, sour cream), gluten (some sauces or toppings), and fish (tuna mayonnaise). Always ask the vendor about the ingredients of the fillings, especially if you have any allergies or intolerances. Look for allergen information displayed clearly.
Food businesses in the UK are required to provide information about 14 major allergens if they are present in the food they sell. This information must be clear, accurate, and easily accessible to customers, either verbally or in writing. If you have an allergy, always double-check with the vendor to ensure the food is safe for you to eat.
