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Workshop Food Safety Tips

Top Tips to providing food as part of a workshop!


I took my two daughters today to an arts and crafts workshop in a local village near me, Pontarddulais. The workshop is run by a friend of mine, Julie Wignall-Hovestadt. Creative Renaissance Wales (www.creativerenaissance.co.uk), became active in January 2019 months ago and makes very good use of her laser cutting machine for all material variants distributing gifts, business marketing materials, favours, frames, anything you can think of...she should be able to make it!!


Today we are seizing the opportunity attending her workshop making beautiful signs, as a birthday gift for their Nanna next week. Since becoming a coordinator for Swansea Mums in Business Association (MIBA), I have discovered over 200 women in business in Swansea, in addition to the 40,000 worldwide as part of the association, who make unique, hand-made items that I really value and appreciate the efforts gone in and understand that their choice of business doesn’t always make them rich.

As such I have certainly become a lot more aware of the efforts that go on behind the scenes as we try to grow our businesses, as I certainly have been climbing an ‘infiltration mountain’ over the last few months but networking with fellow businesses is facilitating that penetration slowly but surely.


Anyway – back to the workshop – So whilst my two daughters have been busy getting creative, I have been making the teas, coffee’s, squash etc. And I decided that you cant have a cuppa without something fruity and sweet, so I popped out and grabbed some supplies! Welsh Cakes, Cookies, and Sausage Rolls.


Whilst consuming these food items it made me realise that there must be other businesses that top up their income by running workshops and they may provide some catering as part of that, so here are some pointers to consider when it comes to food safety and your workshops;

• Avoid high risk foods i.e. foods that require temperature control, simple foods such as biscuits, cakes, crisps, nuts, unprepared fruit, squash, tea and coffee.

• If you do supply food and cater for it yourself, you will need to register as a food business with your local authority, be subject to routine inspections, have completed a food safety management system and undertake some form of food safety training, depending on the type of foods you are handling.

• If you are requiring a ‘buffet style’ quantity of food, consider outsourcing to a registered food business where the compliance onus is on them i.e. safe preparation, allergen management etc, you just display at room temperature, I would recommend for no more than 2hrs (law states no more than 4hrs), then dispose of, unless advised of a shorter time by the catering provider. A supplier with a food hygiene rating of 4 or 5 is a good start.

• Make sure there is somewhere people can wash their hands , hand sanitiser gel is sufficient if you don’t have access to somewhere to wash hands.

• Consider any dietary requirements your customers may have, the last thing you want to cause is anaphylactic shock!

• It could be an idea for a ‘BYO’ (bring your own) event so clients are responsible for the food they bring, how it is stored etc.

Whatever you decide to do, nibbles and treats go down well, especially if you are a parent and just waiting on the side-lines – something to pass the time and pile on the pounds too...maybe!


If you are in the Swansea area, call into Artyzans, 20 St Teilo Street, Pontarddulais, Swansea SA4 8TH, to find unique arts and crafts, gifts for special occasions, hand made jewellery, eco friendly and even book yourself onto a Creative Renaissance Workshop.

For more advice about running any aspect of your business that involves food, just get in touch!



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