Wash hands with antibacterial handwash before food preparation, after waste, breaks and touching the face. Wear clean work clothing and apron; restrain hair; remove watches and jewellery except a plain wedding band. Cover cuts with a bright waterproof dressing. If unwell, do not handle food. Vomiting or diarrhoea requires exclusion until symptom-free for 48 hours.

Use disposable food-safe paper or suitable wiping materials for preparation surfaces and spills. Remove a dirty or dropped cloth immediately. Clean and sanitise anything that may have been contaminated.

Keep ingredients covered and protected. Chilled meats, cheese and prepared ingredients are kept in the toppings fridge, with additional sealed stock in the cooler during service. Dough and ingredients are protected from contamination during home preparation and transport.

Use Jantex Concentrate Multi Surface Sanitiser Cleaner at 1:10 dilution with 30 seconds contact time. Food-contact surfaces and equipment are cleaned and sanitised as required. Floors are mopped. Utensils and topping trays can be washed in the home dishwasher.

Home Hisense fridge operates at approximately 2°C and the under-counter fridge at approximately 3°C. The trailer toppings fridge target is approximately 2°C. Chilled food is protected during transport in a cooler box with ice packs and transferred to the powered trailer fridge during setup.

On delivery or collection, check packaging is intact and free from damage, leakage or contamination; check use-by dates; check chilled food is cold; and confirm the correct items and quantities. Keep invoices and receipts as business records.

Dough, chopped ingredients and tomato sauce are prepared at home. Allergen information is maintained from current supplier labels and recipe information. Gluten-free bases use Caputo Fioreglut and rice flour, with a separate clean peel and cutter; the customer is told that zero cross-contamination cannot be guaranteed and it is not suitable for a Coeliac/strict gluten-free requirement.

Pizzas are cooked to order in the Gozney oven at approximately 420–500°C, normally around 450°C, for about 90 seconds. Cooking is assessed visually by the browned crust; no routine core-temperature check is used for pizzas.

Routine reheating is not part of the normal pizza service. Pizzas are made to order and served immediately.

Mozzarella, cooked meats, prepared vegetables, sauces and other ready-to-eat ingredients are kept covered and protected, with chilled items refrigerated where required. Small quantities are brought out for service and replenished as needed.

Fresh water is carried in a 20 L tank filled from a garden tap connected to the mains potable supply. The system uses a Shurflo pump and dedicated handwash sink with antibacterial handwash and paper towels. Monthly Puriclean treatment uses approximately 4½ teaspoons per 20 L, circulated through the system/taps, soaked for 12 hours, drained and thoroughly flushed with fresh mains potable water.

Wastewater is collected in the 20 L wastewater tank and disposed of down the home toilet/foul drainage. This disposal method has been approved by the EHO.

The trailer uses two 19 kg LPG cylinders with an automatic changeover regulator. Before trading, visually check cylinders, hoses, regulators, connections, ventilation and the appliance and check for gas smell/leaks using soapy water. A qualified gas engineer carries out the formal gas inspection; the current inspection is dated 16 October 2025 with review due 16 October 2026.

Electrical equipment includes the toppings fridge, lights, water pump, chargers and Bluetti. Electrical safety and PAT records are retained with the business records.

If a product is suspected to be unsafe or subject to withdrawal/recall, stop using it, isolate it, identify affected stock and record the action taken.