The Gas Appliances (safety Regulations) 1995
All catering LPG equipment that has been made since 1995 must be CE marked. Under the CE regulations it will state the uses that the equipment is suitable for (including whether for leisure or commercial purposes).Read the legislation
The Gas Safety (Installation and Use) Regulations 1998
All commercial catering LPG equipment must have a flame failure device (also called a flame supervision device or thermocouple) so that the gas supply will cut out if the flame is extinguished.Read the legislation
Gas Safety in Catering and Hospitality 2013
All catering staff who are involved in the use of LPG need to be trained in how to use it and how to carry out visual checks for faults prior to use. You also need to have safe methods for cleaning equipment in place, allow hot liquids to cool before cleaning and have lockable castors in place if you’ll be moving appliances containing hot liquids.Read the HSE information sheet
Guidance for the Installation of LPG & LPG-Fired Equipment 2012
You must not site LPG cylinders within your trading structure and should keep them in a cage a minimum of 1m from the wall of your structure, with a warning notice on the enclosure.Read the guidance
Commercial Catering Gas Safety 2014
All commercial catering LPG equipment must be routinely checked and serviced by a Gas Safe registered engineer. To be able to sign off mobile catering equipment, the engineer must have the qualification for that specific appliance, within the LPG Mobile Catering ticket.Read the guidance
UKLPG Code of Practice 24
We partnered with Liquid Gas UK in the publication of this Code which is designed to ensure the safe use of LPG at the thousands of outdoor events that take place across the country from festivals and markets, to weddings and sports events – not to mention the increasing number of permanent street food pitches that are popping up across our towns and cities.
This Code provides comprehensive guidance on all aspects of using LPG for cooking in mobile units, tents, marquees and stalls covering areas such as transportation, storage, set up, ventilation and disposal of cylinders.Find out about the updated industry standard
What else should I know?
It is very much worth your while noting that the Health and Safety at Work Act 1974 outlines that employers have a duty of care to ensure that their work does not pose risks to others. Need more guidance on the dos and don’ts for gas safety in a mobile food business? Check out the Gas Safety checklist for traders and learn ten things you need to get right.