UK mobile catering checklist
Most mobile caterers need food-business registration, food-safety and training records, allergen information, trading permission, fire-safety records and suitable insurance. Add LPG, electrical and vehicle documents according to your setup.
There is no single certificate that gives a food van, trailer or market stall permission to trade everywhere. Use the checklist below to work out what applies, then confirm the council’s and organiser’s requirements.
Which documents do you need?
Start with your business, then your equipment and pitch. “Legal duty” describes the obligation; the document requested by a venue may have its own name, format or age limit. Requirements vary across the UK and between councils.
1. Food-business registration
Legal duty
- Who needs it?
- Businesses preparing, storing or selling food, including mobile caterers.
- What to keep
- Your registration confirmation and details of the registered business, unit/base and any separate premises.
- Where to arrange it
- Your local council’s environmental health team. Explain where the unit is normally kept and where food is prepared or stored.
- When to act
- Register at least 28 days before opening. Tell the council about relevant changes. Registration is free. An inspection or hygiene rating is separate from registration; ask the organiser which current inspection or rating information it requires. Registration guidance; Scotland’s registration guidance.
2. Food-safety management and training
Legal duties; certificate format can be a trading condition
- Who needs it?
- Every food business and staff handling food. Training must suit the work.
- What to keep
- Your food-safety procedures, relevant checks and staff training records. Use a suitable HACCP-based system, such as the nation-appropriate food-safety pack.
- Where to arrange it
- Prepare procedures for your actual menu and operation. Ask environmental health which pack suits your business; arrange training where needed.
- When to act
- Before trading; review when staff, menus or processes change. A named Level 2 certificate is not a universal legal requirement, although an organiser may demand one. Food-business guidance; staff training rules.
3. Allergen information and labels
Legal duty
- Who needs it?
- Food businesses supplying food, whether it is loose, prepacked or prepacked for direct sale (PPDS).
- What to keep
- Accurate recipe and supplier information, an allergen matrix or equivalent, staff instructions and labels where required.
- Where to arrange it
- The business is responsible for accurate information. Check ingredients with suppliers and use the official guidance for your nation.
- When to act
- Update before selling any changed recipe or ingredient. For non-prepacked food, make required allergen information available. PPDS food needs a food name and ingredients list with allergens emphasised. England, Wales and Northern Ireland guidance, with a Scotland link.
4. Trading and site permission
Conditional legal duty and venue conditions
- Who needs it?
- Traders using streets, markets, festivals or private pitches; requirements depend on the location and activity.
- What to keep
- Any street-trading consent/licence, written pitch permission and the organiser’s trader terms. Separate permissions may apply to alcohol, late-night refreshments or entertainment.
- Where to arrange it
- Ask the council responsible for the trading location and the landowner or organiser. Food registration alone does not give permission to trade anywhere.
- When to act
- Before committing to a pitch. Check application lead times, permitted hours and renewal dates. Street-trading licence guidance for England and Wales; ask the local council for the applicable Scottish or Northern Irish route.
5. LPG inspection and maintenance
Safety duty; report format and acceptance dates vary
- Who needs it?
- Units using LPG, including gas-fired cooking, water heating or other installed gas equipment.
- What to keep
- An inspection record identifying the unit and appliances, findings, any limitations and remedial work. Keep maintenance records too.
- Where to arrange it
- Use a Gas Safe registered engineer with the relevant commercial mobile catering LPG and appliance categories. Check the individual’s current ID card.
- When to act
- Arrange inspection before relying on a new-to-you installation. Follow manufacturer and engineer advice; HSE considers annual inspection a reasonable general minimum, depending on use. Reassess after changes or defects. HSE catering gas guidance (PDF). Ask Upkeepone about an LPG inspection.
6. Electrical safety evidence
Safety duty; testing evidence may be a venue condition
- Who needs it?
- Units using fixed wiring, portable appliances, generators or an event electrical supply.
- What to keep
- Appropriate installation inspection/test reports, appliance check records and evidence that defects were corrected.
- Where to arrange it
- A competent electrical professional should determine the scope and interval. Agree supply, connectors and capacity with the event’s electrical contractor.
- When to act
- Before use and at risk-appropriate intervals. There is no universal annual PAT rule. Fixed-installation checks and portable-appliance checks serve different purposes. HSE’s PAT guidance. For help arranging the appropriate checks, view Upkeepone’s electrical inspection reports or PAT testing service, or send your electrical enquiry.
7. Fire risk assessment and precautions
Legal duties depend on the nation and circumstances
- Who needs it?
- The person responsible for the unit/workplace, working with the venue or event organiser.
- What to keep
- A fire risk assessment, emergency arrangements, staff instruction and records of relevant equipment checks.
- Where to arrange it
- Assess your cooking, fuel, escape routes and surroundings. Get competent help where you cannot adequately assess the risks.
- When to act
- Before trading and after significant changes; review regularly. Follow England and Wales guidance, Scottish guidance or Northern Irish guidance. Keep a written assessment with your pack and meet the applicable recording duties.
8. Insurance documents
Some cover is compulsory; other cover is contractual
- Who needs it?
- Employers, road-vehicle users and traders subject to organiser or insurer conditions.
- What to keep
- Policy schedules/certificates showing the correct business, activity, dates and limits: employers’ liability where required, suitable motor cover and the public/product liability cover requested.
- Where to arrange it
- Explain your catering, LPG, staff, vehicle and event activities to the insurer or broker. Public liability is not a universal statutory requirement, but events commonly require it.
- When to act
- Arrange before exposure begins; check expiry, exclusions and required limits for every event. Employers’ liability rules and exemptions.
9. Vehicle and trailer records
Roadworthiness duties; test requirements vary
- Who needs it?
- Road-going catering vans, tow vehicles and trailers.
- What to keep
- Applicable MOT/annual-test evidence, maintenance records and appropriate vehicle documents. Identify the trailer separately from its towing vehicle.
- Where to arrange it
- Use a suitable test/maintenance provider. Check DVSA guidance for Great Britain or DVA requirements in Northern Ireland where the vehicle category is uncertain.
- When to act
- Keep the vehicle roadworthy and meet its applicable test dates. Do not assume every small catering trailer needs an ordinary MOT. MOT guidance; HGV, bus and trailer annual tests.
Check the gas record against the actual unit
A report for another trailer, an old appliance list or unresolved defects will not establish that your current setup has been inspected. Check these four details before sending it to an organiser:
- Unit identityBusiness name, vehicle registration or a clear trailer/unit identifier.
- Equipment coveredThe appliances and installation inspected, including any exclusions.
- Findings and actionsInspection outcome, restrictions and evidence of completed remedial work.
- Engineer and dateThe engineer’s details, inspection date and relevant review advice.
This is a document-checking aid, not a sample certificate or a substitute for inspection. See what a CP44 record means and the CP44 inspection service for the narrower gas requirements.
Three example setups
These are illustrative planning examples, not customer case studies or confirmed approvals.
LPG burger van with employees
Start with registration, food-safety procedures, training and allergen information. Add gas inspection and maintenance, electrical evidence for fridges and other equipment, fire assessment, vehicle documents and suitable insurance, including employers’ liability where required.
Ask the organiser: Which gas report and inspection age will you accept? What are the fuel-storage rules, insurance limits and submission deadline?
Electric-only coffee stall
Keep the food, allergen, training, permission, fire and insurance records. Confirm the electrical supply, equipment load and inspection/testing evidence. With no gas equipment or installation, an LPG certificate is not part of this setup.
Ask the organiser: What supply and connectors are provided? Who checks the temporary distribution? Are hired equipment or generators allowed?
Hired catering trailer at a festival
Get the hire agreement, unit-specific inspection reports, appliance list and handover information. Confirm responsibility for checks, maintenance and faults. Your own food-business, staffing, insurance and organiser obligations still need attention.
Ask the hire company: Have appliances changed since inspection? Are defect actions complete? Does the agreed electrical and gas setup match what will arrive?
Prepare your trader pack in this order
- Before opening: register the food business at least 28 days ahead and ask the council about your intended pitches.
- Before arranging inspections: list the actual unit, appliances, fuels and electrical supply; obtain the organiser’s written requirements.
- Before the event deadline: complete necessary inspections and defect work, check insurance and send clearly named documents.
- Before each trading session: check that the setup remains safe, staff know the procedures and no relevant equipment or menu changes have been missed.
Use file names such as Unit-name_LPG_YYYY-MM-DD.pdf. Keep a copy offline. Record the inspection date, any next review date and the organiser’s separate acceptance deadline; these are not always the same.
Check for avoidable gaps: wrong unit details, missing appliances, unreadable pages, expired policies, unresolved defects or an organiser’s extra conditions. These are practical checks, not a claim about measured rejection rates.
Printable mobile catering trader-pack checklist
Print this one-page planning sheet or choose “Save as PDF” in your browser. Tick each applicable item; record the document date and the next review or event deadline.
Business / unit: _______________________ Event / pitch: _______________________
Trading date: _________________________ Organiser contact: ____________________
| Tick | Document / action | Date / next action |
|---|---|---|
| ☐ | Food-business registration and premises/base details | ____________ |
| ☐ | Food-safety procedures, checks and staff training | ____________ |
| ☐ | Menu, allergen information and labels where required | ____________ |
| ☐ | Council consent/licence and written pitch permission | ____________ |
| ☐ | LPG report, appliance list and completed defect actions (if applicable) | ____________ |
| ☐ | Electrical installation/supply and appliance evidence (as applicable) | ____________ |
| ☐ | Fire risk assessment, precautions and emergency arrangements | ____________ |
| ☐ | Public/product liability evidence requested by the organiser | ____________ |
| ☐ | Employers’ liability and motor cover where required | ____________ |
| ☐ | Vehicle/trailer test and maintenance evidence (as applicable) | ____________ |
| ☐ | Organiser’s written acceptance requirements and submission date | ____________ |
Before sending: check unit identity, equipment scope, dates, limitations and completed defect work. Mark items that do not apply and confirm that with the organiser where needed.
Outstanding action / person responsible: __________________________________________________
Follow-up date: ____________________
Planning aid, not approval to trade. Requirements depend on your business, equipment and location. Guide updated 20 September 2026. Upkeepone.co.uk/what-certificates-do-i-need-for-mobile-catering/
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Mobile catering certificate FAQs
What certificates do I need to start mobile catering in the UK?
Prepare food-business registration, food-safety and allergen records, suitable training records, trading or site permission, a fire risk assessment and appropriate insurance. Add gas inspection records if you use LPG, electrical inspection or testing evidence as appropriate, and vehicle documents. The exact pack depends on your equipment, staff, location and organiser.
Do I legally need a Level 2 food hygiene certificate?
Food handlers must have supervision, instruction and training appropriate to their work. A particular Level 2 certificate is not universally required by food hygiene law. It can help demonstrate training, and a council, employer or event organiser may ask for it. Check the actual trading conditions.
How early should I register my food business?
Register with the relevant local authority at least 28 days before starting. This also applies in Scotland. Registration is free. Ask environmental health which premises or mobile-unit base must be registered, including any separate preparation or storage premises.
What is a CP44 gas certificate?
CP44 is a commonly used description for a mobile catering gas safety inspection record. Before booking, confirm the unit, LPG appliances and inspection scope, and the document your organiser expects. The report must reflect the actual inspection findings; its name alone does not authorise trading.
How often should a mobile catering LPG installation be inspected?
HSE describes annual inspections as a reasonable general minimum, with frequency depending on use and manufacturer recommendations. Arrange earlier attention after relevant changes, damage or a suspected fault. Ask the competent engineer about the appropriate schedule and separately check the organiser’s document-age conditions.
Does an electric-only coffee stall need an LPG certificate?
No LPG inspection record is needed for a setup with no gas installation or gas appliances. You still need to address electrical safety, food registration, allergens, training, fire precautions, insurance and the venue’s conditions. Tell the organiser about any generator, hired equipment or backup gas appliance.
Is annual PAT testing compulsory for every mobile caterer?
There is no universal legal requirement for annual PAT testing. Electrical equipment must be maintained safely; inspection and testing depend on the equipment, use and risks. A venue or insurer may specify its own evidence and interval. Portable appliance checks do not replace assessment of the fixed installation or event supply.
Can I use the previous owner’s or hire company’s gas report?
Obtain the report and check that it identifies the same unit, installation and appliances, with no relevant changes since inspection. Confirm who is responsible for maintenance, defects and checks during the hire. Ask your engineer and organiser whether the existing evidence is sufficient for your intended use.
Does every catering trailer need an ordinary MOT?
No. Vans and tow vehicles have their own MOT requirements; trailer testing depends on the trailer’s category, construction, weight and exemptions. Use the official vehicle-specific guidance and check with DVSA or DVA where necessary. Roadworthiness duties still apply when no routine test is required.
Does having all the documents guarantee entry to an event?
No. The organiser may set additional conditions, check the actual setup or refuse unsafe equipment. Confirm the required documents, accepted dates, insurance limits, electrical supply and LPG conditions before paying for inspections or travelling. Keep defect corrections and current equipment details with your pack.
Certificates and reports Upkeepone can help arrange
- LPG: mobile catering gas safety inspections and the appropriate inspection record.
- Fixed electrical installations: electrical inspection and condition reports (EICRs) where suitable for the installation and agreed scope.
- Portable electrical equipment: PAT testing and appliance records for the equipment agreed in the quotation.
Tell us whether you need one service or several. Mobile units, temporary supplies and event installations need their scope checked first; attendance depends on the equipment, postcode, access and appropriately qualified engineer availability.
Food registration, hygiene training, trading licences, insurance and vehicle MOTs should be arranged with the relevant council, training provider, insurer or vehicle-testing service.
For LPG work, read what affects mobile catering inspection cost and how to prepare a catering trailer for inspection before requesting a quote. A visit or certificate is not guaranteed merely by sending an enquiry.
Priority areas: London, Essex and Kent. Also covered: Hertfordshire, Surrey, Buckinghamshire, Berkshire and Sussex. Other UK locations are by request, subject to postcode, installation, access, travel and suitable engineer availability.
Request a catering safety inspection quote
Tell us which service you need: LPG inspection, electrical report, PAT testing, several services or help identifying the right check. Include the unit type or identifier, appliances, fuel and electrical supply, full postcode, preferred date and event deadline. Paste any organiser wording into the message. Describe known faults; do not attempt gas work yourself.
If you suspect an LPG leak, stop using the equipment and follow LPG emergency guidance. This quote form is not an emergency reporting service.
For photographs or existing reports, email info@upkeepone.co.uk. This form has no file-upload field. The team must confirm scope, price and availability before a visit is booked.
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