UK laws related
to commercial vehicles
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Vans used for traveling to or from work or used as personal
transport will be viewed as a benefit in kind. This will make the
user liable for additional income tax.
As with all motor vehicles using UK roads commercial vehicles must
have the necessary insurance cover for their use. Motor insurance
companies usually issue three documents to this end.
The Certificate of Insurance. This is
evidence of insurance as required by the Road Traffic Act.
A Cover Note. Acts as a temporary policy
and also as a temporary certificate of insurance for the purposes
of the Road Traffic Act.
The Policy Document. Sets out in full
the terms and conditions of your policy. Make sure you read your policy
carefully. There should be no small print or difficult language in
modern insurance policy booklets.
Food Movement regulations. Food scares
in recent years have placed unprecedented emphasis on food safety
and hygiene. Since 1995 Temperature Control of food, other than that
cooked at home for private consumption, has been subject to regulations
and this covers the following stages in the food production chain:
Preparation Storage Handling Transporting Processing Selling Packaging
Distribution Manufacturing Supplying.
In addition some sectors, generally manufacturing products of animal
origin like dairies or slaughterhouses, follow their own product specific
regulations. These regulations clearly require that vans or other
vehicles used to transport foods or used for vending must incorporate
the capability of controlling the temperature of the products being
carried. Foods that need temperature controls. In general the regulations
require temperature control for all types of food, which without control
might support the growth of harmful (pathogenic) bacteria or the formation
of poisons (toxins).
Such foods are likely to fall into a number of categories: Dairy Products
Cooked Products All foods comprising or containing eggs, meat, fish,
milk or their products, cereals (including rice), pulses and vegetables
or sandwiches which contain these ingredients. Smoked or cured ready
to eat meat or fish Prepared ready to eat foods Uncooked or partly
cooked pastry and dough products such as pizzas or fresh pasta containing
meat, fish or substitutes or vegetables.
In line with labeling regulations, packaged food products should have
a special storage instructions on their labels and these will indicate
whether or not the products need to be kept chilled. The General Requirement
The essential requirement is that: "No person shall keep any raw materials,
ingredients, intermediate products and finished products likely to
support the growth of harmful bacteria or the formation of toxins
at temperatures which would result in a risk to health."
In addition certain foods may have a requirement for specific chill
and hot holding temperatures. In most circumstances maintaining temperatures
for relevant foods at or below 8o Celsius or at or above 63o Celsius
will satisfy the requirements. Certain, generally specialist products,
will require their own specific temperature handling. Exempt Foods
In specific circumstances some foods are exempt from the 8o Celsius
limit.
These include: Foods which can be kept at room temperature for their
shelf life Food which goes through a preservation process e.g. canning
or dehydration, there are however some cans of ham or similar cooked
meats that may only be pasteurised, these must be kept chilled Food
which must be ripened or matured at room temperature e.g. soft or
mould ripened cheese. However, once fully ripened or matured, the
food must be stored and or displayed at or below 8o Celsius.
Raw food intended for cooking (or other processing) which will ensure
the food is fit for human consumption Mail Order Food although exempt
from the 8o Celsius control is required to be supplied at a temperature
that will not pose a health risk Flexibility Some tolerance is allowed
where food is being loaded or unloaded from a refrigerated vehicle
for transfer to or from food premises where there are unavoidable
circumstances, provided there is evidence of good management practices.
There are also a very limited number of other permissible circumstances
that relate to the displaying and serving of food or specific manufacturer
recommendations on holding temperatures. These notes are solely advisory
and concentrate on the major regulatory provisions. They are derived
from a variety of sources and are intended for general guidance, if
more specific advice is required, we recommend the Department of Health
site :
http://www.doh.gov.uk
This site also incorporates a copy of the regulations themselves or
contact with your local council's Environmental Health Services.
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