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Food Safety Guide for Private Chefs

Meeting food hygiene regulations, food hygiene legislation, staff training and food hazards

Food Safety Guides » Food Safety Guide for Private Chefs

Meeting food hygiene regulation for chefs

Private parties are a great way to spend time with loved ones to mark a special occasion. And, to take the pressure off, increasing numbers of people look to hire private chefs for the event. Private chefs are professional cooks who are hired to work exclusively for a single individual, family or organisation. They prepare meals according to their host’s specific preferences, dietary requirements and culinary desires. Unlike chefs who work in hotels or restaurants, private chefs operate on a more personal and intimate level, typically within a home or at an exclusive location.

Private chefs create customised menus that are tailored to their diners’ tastes, dietary restrictions and health considerations. Typically, they do all of the grocery shopping, meal preparation, cooking and organising and clearing up. Hiring a private chef can be beneficial for those who have busy schedules, eat specific diets, enjoy gourmet meals in the comfort of their own home or wish to host private events without the hassle of cooking themselves. This private and personalised dining experience can help create memorable culinary moments for clients.

However, the impact of poor food safety and hygiene when it comes to hiring a private chef could have disastrous consequences. Private chefs must ensure that their level of expertise includes adequate knowledge of food safety guidance to not only ensure their diners’ safety but also to maintain their reputation and business.

Some chefs pre-prepare their food in commercial kitchens. All commercial kitchens will be inspected by their Local Authority’s Environmental Health Office as a part of the Food Hygiene Rating Scheme. If a commercial kitchen has poor standards when it comes to food hygiene practices, its food hygiene score will reflect this. As well as this, private chefs who use their home kitchen to prepare food at least five times in any given five-week period must also have their kitchen inspected by the local authority to ensure it meets the requirements.

This Food Safety and Hygiene Guide for Private Chefs will provide advice on how to achieve good food safety and hygiene standards as a private chef as well as highlight why food hygiene and safety are of the utmost importance when running a thriving private chef business.

Food safety and hygiene legislation to follow for private chefs

As a food and drink business, all private chefs must follow certain food safety and hygiene regulations to ensure that their customers are safe when eating and drinking their products. However, the rules surrounding private chefs can be trickier to understand.

Private chefs are often self-employed or work for private chef hire companies but do not typically have their own premises from where they cook and serve food. This means that the individual private chef themselves is often solely responsible for the safety of all food prepared and served at their private dining events.

That said, the private chef must be aware of the legislation in the UK and the enforceable laws that protect consumers.

These are:

  • The Food Safety Act 1990
    This Act provides a framework for all food and drink establishments to follow. The Act ensures that private chefs and other businesses do not put anything in food, remove anything from food, or treat food in ways that would mean it could be damaging to the health of those eating it. It also ensures that private chefs serve or sell food that is of the substance, nature and quality that customers should expect and that food is labelled, presented and advertised in a way that is not misleading or false.
  • The Food Standards Act 1999
    This Act establishes the Food Standards Agency (FSA) as the body that oversees food safety laws and legislation in the UK. Its main goal is to protect public health when it comes to food and gives the FSA the power to act in the consumers’ best interests during all stages of food production, processing and supply.
  • The Food Safety and Hygiene Regulations:
    The Food Safety and Hygiene (England) Regulations 2013
    – The Food Hygiene Regulations (Scotland) 2006
    – The Food Hygiene Regulations (Wales) 2006
    – The Food Hygiene Regulations (Northern Ireland) 2006
  • The Food Information Regulations 2014:
    – These regulations stipulate that businesses must provide allergen information if a food contains any of the 14 listed allergens.
    – These were amended by the Food Information (Amendment) (England) Regulations 2019 to include Natasha’s Law.


Natasha’s Law

Natasha’s Law came into force on 1 October 2021. This law is the legacy left following the tragic death of Natasha Ednan-Laperouse, a teenager who died after suffering an allergic reaction to a baguette from Pret a Manger.

Natasha died after eating an artichoke, olive and tapenade baguette that she bought from Pret at Heathrow Airport in July 2016. On her flight, she began to feel ill and suffered a cardiac arrest. The baguette contained sesame baked into the dough which caused her body to go into anaphylactic shock. Despite her father administering two EpiPen injections, Natasha died the same day. Sesame was not listed as an ingredient on the packaging.

Before Natasha’s Law came into force, food establishments did not need to label food with allergens if it was made on the premises. These foods are called prepacked for direct sale, or PPDS. They can be made and packaged at the same place they are sold or offered and placed in the packaging ready for sale. It includes foods from display units or fridges (as is the case with Pret a Manger) as well as other products from behind the counter or sold at temporary and mobile outlets. It’s important to note that this law relates to packaged foods only. If food isn’t packaged, it doesn’t require labelling but the allergen information must still be readily available to the consumer.

In the case of private chefs, PPDS foods are not typically served to customers. However, it is still important that private chefs are aware of this legislation.


The label must include:

  • The name of the food item.
  • The ingredients list.
  • Any of the 14 allergens required by law listed and emphasised.
Frying egg

What happens if the legislation is not followed?

If a private chef does not follow food safety legislation, aside from the illness and harm they could cause to their customers, there are legal consequences too. The local authority may take legal action against the private chef too. The consequences include fines, closure orders and even imprisonment of individuals responsible for the violations.

Aside from legal action, a private chef can also suffer in other ways:

  • Reputational damage – A private chef could suffer from negative publicity as a result of any legal action or word of mouth due to breaches in food safety legislation. This can impact the trust that customers have in the private chef, which can ultimately harm the bottom line.
  • Loss of customers – As a result of reputational damage or due to a poor food safety rating, customers may avoid using a certain private chef. This will lead to reduced profitability which can have devastating financial consequences for a business.
  • Increased scrutiny – If a private chef has previously breached food safety legislation, they may be subject to increased scrutiny from the authorities. This can result in additional inspections and audits.
  • Loss of licences – Depending on the severity of the violations, a private chef may lose their licence to operate. This is a devastating outcome for a business and can lead to its complete closure.


Prosecution Case

Private chefs must adhere to food safety and hygiene laws. As mentioned, there can be disastrous consequences otherwise. John Croucher, head chef at a village pub, was given a four-month jail term, suspended for 12 months after he admitted contravening food safety regulations. This devastating incident at a church harvest supper left one 92-year-old congregation member dead and a further 31 others with food poisoning after they ate a shepherd’s pie that John Croucher had prepared incorrectly. Out of 35 diners, all 32 who ate the shepherd’s pie became seriously ill. Elizabeth Neuman died due to a gastrointestinal haemorrhage which was brought on by vomiting.

Croucher’s mistake was not cooking the mince properly. He placed it into a pan with iced water and needed to leave, so he put it in cling film and put it in the fridge overnight. The next day, he cooked it again and added the warm mashed potato on top without taking the temperature of it before it was served. This poor cooking, cooling and reheating of the mince led to it being contaminated with the bacterium Clostridium perfringens.

The day after the meal, the local council received a call from the event organiser who reported that the guests had been taken ill with diarrhoea and severe stomach cramps. An investigation followed by Environmental Health Officers and Public Health England. This tragic case shows the grave consequences of failing to adhere to food safety regulations and the importance of proper training for chefs like John Croucher.

Training on Food Hygiene for Private Chefs

Training on food hygiene for private chefs

Staff training on food hygiene is a legal requirement for all food businesses, and this includes private chefs. By law, all food establishments must make sure that staff who handle, prepare or sell food are supervised and trained in food hygiene. This does not mean that every staff member needs to have a food hygiene certificate but, having said that, a private chef operating individually should always have one.

Evidence of food safety training is the best way to show customers and Environmental Health Officers (EHOs) that the private chef is putting their customers’ safety first. Having such training also provides evidence that a private chef has due diligence should they be investigated for breaches of food safety legislation.

Those working with food should have food hygiene training that is appropriate for their level of responsibility, their tasks and the area where they work.

Food hygiene training should include:

1. Personal hygiene – Chefs should be trained on the importance of personal hygiene such as handwashing, covering cuts and wounds, and not working when ill.

2. Food storage – Chefs should be trained on how to store food correctly, including temperature control and separation of raw and cooked foods.

3. Food preparation – Chefs should be trained well on how to prepare food safely such as avoiding cross-contamination, cooking food thoroughly, and ensuring that food is not left out at room temperature for too long.

4. Cleaning and sanitation – Chefs should be trained on proper cleaning and sanitation practices, including how to clean equipment and surfaces, and how to use cleaning products safely.

5. Food safety management – This should include the principles of food safety management, including hazard analysis and critical control points (HACCP), which is a systematic approach to identifying and controlling potential hazards in food production.

When it comes to food hygiene training and certification, there are three levels:

  • Level 1 – Level 1 is an introduction to food hygiene practices. This training is typically for those who handle low-risk foods such as foods that are already in packaging or already pre-prepared on-site. This level of certification is useful for waiting staff or front-of-house staff who are not in direct contact with the food. This level of training would be suitable for those assisting a private chef with their work under the chef’s guidance and supervision.
  • Level 2 – Level 2 is a basic food hygiene certificate. This is a good choice of certification for chefs who prepare, cook and handle foods. All private chefs should have at least Level 2 certification.
  • Level 3 – Level 3 is classed as an intermediate food hygiene certificate. This is a more advanced course for private chefs and should be the aim for all when Level 2 has been completed.


Aside from initial training, it is also important that training is refreshed and updated frequently, especially when new legislation has been introduced such as the example of Natasha’s Law. The frequency of the training will depend on the private chef’s business and work, the type of food and drink handled and the chef’s competency. Most chefs will need refresher training around every two years or so.

Food Hazards

Food hazards

Most people have some level of awareness when it comes to food hazards. However, when working as a private chef, the awareness of the different potential hazards must be well understood. A food hazard, as defined by the FSA, is “something that could make food unsafe or unfit to eat”. Food hazards fit into four different categories: biological, chemical, physical and allergenic.


Biological food hazards are microorganisms or other living organisms that can cause illness or disease in humans when they are consumed in contaminated food. The most common biological hazards in food include bacteria, viruses, parasites and fungi.

  • Bacteria – Certain bacteria, such as salmonella, campylobacter and Escherichia coli (E. coli), can cause food poisoning when they are present in contaminated food.
  • Viruses – Viruses such as norovirus and hepatitis A can be spread through contaminated food and cause gastrointestinal illness.
  • Parasites – Parasites such as cryptosporidium and Toxoplasma gondii can be found in contaminated food and cause illness in humans.
  • Fungi – Some types of fungi can produce toxins that contaminate food and cause illness such as Aspergillus flavus which produces the toxin aflatoxin.



Chemical food hazards refer to harmful substances that can contaminate food and cause illness or disease when consumed. Such substances can occur naturally in the environment or be added to food either intentionally or unintentionally.

Some chemical food hazards include:

  • Pesticides – Pesticides are chemicals used in farming to control pests and diseases in crops. If used improperly or in excess, they can contaminate food and cause health problems.
  • Heavy metals – Heavy metals such as lead, cadmium and mercury, can contaminate food through soil and water pollution, or from the use of contaminated packaging or equipment.
  • Food additives – Certain food additives, such as artificial sweeteners, colours, preservatives and flavourings can cause adverse reactions in some people, particularly if they are used in excess of what is considered safe.
  • Contaminants from packaging – Chemicals from packaging materials such as plasticisers and bisphenol A (BPA) can migrate into foods and cause health problems.
  • Acrylamide – Acrylamide is a chemical that forms naturally in some foods such as potatoes and bread during high-temperature cooking methods like frying, roasting or baking and has been linked to cancer.



Physical food hazards refer to foreign objects or materials that may accidentally (or intentionally) contaminate food during the production process. These hazards can cause harm to customers such as cuts, choking and dental damage.

Physical hazards include:

  • Glass or metal fragments – These can make their way into food during the production process such as if a glass jar or metal equipment is broken.
  • Stones or dirt – These hazards can occur if food is not properly washed before preparing it or not properly sorted. Vegetables and salads are common places where these hazards occur.
  • Bone fragments – Meat and fish products are prone to this physical hazard if they are not properly removed during processing.
  • Plastic or rubber materials – These hazards can be introduced during food packaging or equipment used during processing or handling.
  • Jewellery, hair or nails – If employees do not follow good food safety practices including good self-hygiene, hairnets, properly fitting clothing and removing jewellery before preparing food, these items can find themselves in the food being prepared.



Allergenic hazards in food are those which can cause an allergic reaction in people with food allergies. Allergens are typically proteins that are found in certain foods, and when someone with an allergy consumes them, their immune system reacts by releasing histamines and other chemicals that can cause mild to severe symptoms, including anaphylaxis which, ultimately, can lead to death.

Some of the most common allergenic hazards in food include:

  • Peanuts and tree nuts.
  • Milk and dairy products.
  • Eggs.
  • Shellfish.
  • Wheat and gluten.
  • Soy


Food safety laws stipulate that certain allergens must be clearly labelled and emphasised on food and drink packaging and that establishments such as cafés must have allergy information readily available and accessible to customers on the items they serve. Private chefs must therefore take care to ensure allergy information is available at all times for their private diners. Indeed, the best practice would be for the chef to discuss any allergens or specific requirements before preparing the menu and grocery shopping.

The 4Cs

Private chefs should follow the 4Cs of food hygiene to best prevent and avoid food hazards.

The 4Cs are:

  • Cleaning
  • Cooking
  • Cross-contamination
  • Chilling



The Food Standards Agency report that a lack of cleaning thoroughly is one of the most common faults that result in a private chef being prosecuted. Cleaning properly is vital as it prevents harmful allergens and pathogens from spreading or contaminating food. It also discourages pests.

Chefs must have thorough cleaning schedules and procedures to ensure that all areas of the kitchen are cleaned properly. This includes food storage areas, food preparation areas, serving and eating areas as well as toilet and bathroom areas. Many chefs operate a ‘clean as you go’ system whereby they continually clean up after themselves as well as doing a final clean after they have finished for the day.

As private chefs typically work in people’s homes or other venues where they are not usually based, they must ensure that all areas are cleaned properly before they begin to use the premises.


Private chefs tend to cook food in unfamiliar kitchens but this must not hinder them from ensuring that food is cooked properly before serving it to their clients. If it is undercooked, it can mean that the food is not safe to eat and could cause food poisoning, as was the case with the tragic events at the harvest supper described earlier. Cooking food at the correct temperature for the correct amount of time means that any harmful bacteria present in the food would be killed.

How to cook food well and appropriately depends on the type of food. However, private chefs should also follow any food preparation guidelines on packaging (if present) and ensure that it is piping hot before it is served. Chefs should use a probe to test the temperature of food. It should be cooked to at least 70°C for a minimum of two minutes. Some chefs may also reheat foods that they have previously prepared. Reheated food must be heated for at least 30 seconds at 75°C or above. In Scotland, the rules are different and it should be heated to at least 82°C. Food should also only ever be reheated once.


Many foodborne illnesses occur due to cross-contamination. This is when harmful bacteria or allergens are transferred via utensils, surfaces, and food to food or between people. It is one of the most common causes of food poisoning. Cross-contamination can also occur with cleaning chemicals, especially ones that are sprayed into the air and can settle on food, equipment or surfaces. Allergen cross-contamination is known as cross-contact. This is where allergens are unknowingly transferred from products containing allergens to allergen-free products.

Private chefs must take cross-contamination seriously and have systems in place to prevent it such as:

  • Practising good personal hygiene.
  • Having separate areas for utensils and equipment.
  • Cleaning utensils and equipment thoroughly between uses.
  • Storing food properly (i.e. raw meat on shelves below cooked meat in a fridge and storing allergen-containing foods separately).
  • Being very cautious and consistent when it comes to cleaning.

When working in an unfamiliar kitchen, private chefs must ensure that they orient themselves before beginning their work and ensure that they have set out the kitchen to meet the needs of the food being prepared, taking all of these requirements into consideration.


Some foods must be stored in refrigerators at certain temperatures before use to be safe to eat. Chilling does not kill any harmful bacteria, but it limits them from growing in unsafe quantities. If food is not chilled properly, it enters something called the ‘danger zone’ which encourages pathogens such as bacteria, viruses and fungi to grow. This increases the risks of food poisoning.

All private chefs should ensure that food is properly chilled.

This means:

  • Fridges are kept at 5°C or below.
  • Freezer temperatures are at least -18°C or below.
  • Food in the fridge is stored correctly with raw meat at the bottom.
  • Frozen food should be defrosted in a fridge overnight and by following any instructions found on the packaging.
  • The food storage instructions on packaging should always be followed with use-by dates monitored.
  • The fridge and freezer should regularly be emptied of out-of-date or spoiled foods and cleaned regularly.

When working at private events, chefs often use fridges and freezers that are present in unfamiliar kitchens. However, they must ensure that they have protocols in place that mitigate their unfamiliarity when it comes to operating fridges and freezers. Checking that the equipment in a kitchen meets health and safety regulations is paramount. Private chefs should also ensure that they keep temperature records including during the transportation and storage of food.

Personal hygiene for private chefs

Personal hygiene is vital in all areas of our lives, but when working as a private chef and preparing food and drink for other people it is not only essential, but it’s also the law. Regulation 852/2004 stipulates that food handlers must maintain high standards when it comes to personal hygiene.

Personal hygiene is not just about washing your hands. It can include clothing, habits, hair, jewellery, illness and smoking too. If private chefs do not follow good personal hygiene practices, they can contaminate foods with many hazards including biological and physical hazards through direct contact as well as cross-contamination.

Personal hygiene training for chefs should be mandatory and should include but is not limited to:

  • Washing hands thoroughly before handing and preparing any food or drinks.
  • Washing hands after handling raw ingredients or allergens.
  • Tying long hair back and/or wearing a hairnet or hat.
  • Having clean, short fingernails without nail varnish.
  • No watches or jewellery except for a plain wedding ring.
  • No strong scented toiletries or perfumes which could affect or taint food.
  • Ensuring workers are wearing suitable clothing that is clean and practical. This can include gloves and aprons.
  • No sneezing or coughing near or around food and in food preparation areas.
  • Discouraging behaviours such as chewing gum and touching the face and hair.


If a private chef is ill, it compromises the safety of the food being prepared. Chefs have a legal responsibility to ensure that they are not ill when handling food. This applies to illnesses such as diarrhoea and vomiting as well as skin infections, sores or cold sores. Blue or other brightly coloured plasters should be worn over any cuts or sores, even if they are not infected.

Private chefs should also have methods and procedures for reporting illnesses that involve gastrointestinal symptoms as well as hepatitis A infections, wounds, skin infections and sores. If a private chef has vomiting and/or diarrhoea, they should not work for at least 48 hours after their symptoms have stopped. If they are at work when the symptoms strike, they should leave and return home immediately.

Food Allergens when Working as a Private Chef

Food allergens when working as a private chef

We’ve already touched on food allergens when discussing legislation, Natasha’s Law and cross-contamination. However, allergens pose such a risk to some people that chefs must be fully clear on what the risks are as well as what is required from them when it comes to protecting their clients from the harm that they can cause.

Typically, a private chef will be hired directly by their client to cook for a specific event where the guests are most often known to the host. This means that the host can work with the chef in preparing a menu that is suitable for their guests’ needs, especially when it comes to allergies. This should mean that allergenic risk factors are limited.

However, the chef must still be aware of how allergens pose a risk. There are 14 allergens that must be declared on the packaging and menus by law.

These are:

  • Cereals containing gluten including rye, barley, oats and wheat.
  • Celery
  • Crustaceans
  • Fish
  • Eggs
  • Lupin (can be found in bread, pastries and pasta).
  • Milk
  • Molluscs like clams, mussels and oysters.
  • Mustard
  • Tree nuts including almonds, walnuts, cashews, pecans, macadamia, hazelnuts, Brazil nuts, and pistachios.
  • Peanuts
  • Sesame
  • Soy
  • Sulphur dioxide and sulphites at concentrations over 10mg/kg or 10mg/litre.


Information regarding these allergens must be in writing for any foods prepared by the private chef. Pre-packed foods that are sold, including canned and bottled drinks, should already have the allergens listed on the packaging. However, if cakes and biscuits are removed from the packaging, they must be stored clearly so that the diners can access the information. Labels should be checked before food is given to diners too. As mentioned above, pre-packed foods for direct sale (PPDS) must now also come with allergy labelling as per Natasha’s Law.

For all meals served, allergen information must be easily accessible to diners. This can include having it listed clearly on menus as well as providing ingredient lists in a folder.

When preparing food, private chefs must also take precautions to ensure that any food allergens are handled safely and effectively to avoid cross-contact.

This can be achieved in a variety of ways:

  • Ensuring that allergenic hazards are included in HACCP systems and controls are put in place.
  • Providing training on allergens for any chef’s assistants, including what to do in emergencies if a customer has an allergic reaction.
  • Looking for allergenic ingredients on purchased products before using or supplying them (i.e. Worcestershire sauce contains anchovies which is a type of fish).
  • Preparing products containing allergens in a separate area from non-allergenic products, for example, using different coloured chopping boards.
  • Storing allergen-containing products separately from non-allergen-containing products.
  • Cleaning surfaces and utensils thoroughly between uses where separate equipment is not possible (i.e. coffee machines).
  • Checking pre-packaged ingredients thoroughly for allergens especially considering many pre-bought items can change ingredients or formulation without warning even if you have used the product before.
  • Labelling containers with any allergens stored within them.
  • Recording information regarding allergens accurately, including on-shelf labels or ingredient labels and recipes.


Sadly, unlike bacteria and other contaminants, allergens cannot be destroyed in the cooking process. As such, private chefs must be vigilant and careful when handling allergens and take particular care if a customer reports that they are allergic to something.

Safely Sourcing and Storing Food for Private Chefs

Safely sourcing and storing food for private chefs

Storing food safely is critical to prevent foodborne illnesses and maintain food quality. Chefs must have good systems in place when it comes to food sourcing and storage.

When shopping for ingredients, private chefs should:

  • Ensure that all ingredients are well within their ‘use by’ and/or ‘best before’ dates and that they will not expire before the date of the event.
  • Be familiar with the supplier they are using to ensure that the quality of the ingredients is what they would expect.
    For example:
    – Is the supplier a registered supplier with the local authority?
    – Do they store, transport and package their goods hygienically?
    – Does the supplier have the necessary allergen information?
    – Does the supplier have any quality assurance or certification?
    – Are the supplier’s invoices fully referenced?
  • Check that their chosen supplier has a system for managing food safety.
  • Perform regular checks on delivery times, temperature checks and quality checks.
  • Use a clean vehicle to transport goods from a cash and carry and that fresh and frozen food is transported quickly and stored in a fridge or freezer immediately.
  • Keep records of where and when food was purchased so that this can be tracked in the event of foodborne illnesses.


During grocery shopping and preparing the food, a private chef should ensure that they store food safely. This could be for a few hours before the event to a few days in advance, depending on the circumstances.

Safe food storage practices should include:

  • Keeping raw meat and poultry separate from ready-to-eat food to prevent cross-contamination. Use separate chopping boards, utensils and containers for raw and cooked foods.
  • Storing food at the right temperature. The refrigerator should be kept at or below 5°C and frozen food at or below -18°C. To keep hot food hot, it should be at or above 63°C.
  • Storage containers should be food-safe and should be able to withstand the temperature of the food they store. Containers should be labelled with the name of the food and the date it was stored as well as labelling any allergens within it to ensure proper and safe storage.
  • Food should be stored in clean, dry and well-ventilated areas to prevent the growth of bacteria and mould.
  • The temperature of the fridge and freezer should be checked regularly to ensure that they are working correctly.
  • Advice for specific food storage should be followed. For example, potatoes, tomatoes and bananas should not be stored in the fridge.
  • Rotate food regularly to ensure that older food is used up first. Have a system with first-in-first-out (FIFO) stock rotation.
  • Dispose of any spoiled or out-of-date food promptly.
Safely Preparing Food for Chefs

Safely preparing food for chefs

If shopping in advance, private chefs often freeze foods to maintain their freshness. When defrosting foods before preparation, private chefs should ensure that they follow the guidance for the safe defrosting of foods. Frozen food should be defrosted in a fridge, ensuring that raw products are stored below products that are ready to eat. Defrosting should be done at the bottom of the fridge.

For private dining events, private chefs will likely have to prepare some of the food before arriving at the client’s address. This reduces the time that the chef needs to be on-site and also reduces the reliance on the client’s kitchen facilities, specifically their domestic cooking equipment which often creates limits to the quality of food the private chef can prepare there.

Private chefs sometimes use registered commercial kitchens to prepare food in advance but many do this in their home kitchens. If preparing from a home kitchen, there are certain rules that private chefs must adhere to. If a private chef’s home kitchen is used to prepare food more than five times within a five-week period, the kitchen must be registered with the local council. The kitchen will need to meet specific requirements and possibly need to be inspected.

Private chefs also typically need to provide their own equipment to ensure that food safety requirements are met.

This includes:

  • Their own transport with a chiller compartment, a clean thermos cool box (with added freezer blocks), or an electrical cool box plugged in.
  • Wipes and a temperature probe.
  • Cleaning products.
  • Gloves
  • Their own sharpened knives.
  • Clean aprons.
  • Storage containers that are clean and intact.


On arrival at their venue location, the private chef must always prepare the event’s kitchen for food storage and preparation. This includes carrying out a risk assessment on arrival, with the client giving a detailed tour of the kitchen.

Following a guided tour, the private chef must prepare all surfaces, sinks and cooking equipment by cleaning and disinfecting them thoroughly. The chef must also check all freezers and fridges and reorganise them as necessary before bringing in their food products. Only then can all food products in the chef’s chiller boxes be transferred to the event’s fridge or freezers.

The chef must check the temperatures of the fridge and freezer and record them, with any faults reported to the host and documented on the risk assessment. As there is often only one sink, the private chef must disinfect it between using it for food preparation and handwashing. If there are no multi-coloured chopping boards, the boards must also be thoroughly cleaned and disinfected between uses.

Safely serving food for private chefs

When a private chef serves food, it must be handled correctly to ensure that it is not contaminated during the serving process. As would be expected, all areas related to serving such as hatches and trays should also be kept clean and in a good state of repair. Those handling the food should maintain high standards of personal hygiene too.

Before serving, the chef should ensure that they identify any guests with food allergies. This should be noted on a table plan. When introducing a dish, the chef must do so clearly so that all guests know what it is that they will be eating. This ensures the safe communication of potential allergens. Guests will have also had the menu in advance of serving, but this added communication works as another opportunity to remind guests and verify that they are happy with the ingredients.

When serving food, the chef or any hired waiting staff should:

  • Take care when handling and serving food that is ready to eat.
  • Use utensils to handle food rather than touching it directly.
  • Wear gloves when handling items such as baked goods or bread rolls, for example.
  • Follow hot holding guidelines.
Waste Management for Private Chefs

Waste management for private chefs

Private chefs should take all leftover food with them at the end of the event so that it can be disposed of correctly. However, guests often insist that the leftovers remain at their home so that they can eat them later. This may potentially involve reheating or unsafe storage.

If this is the case, private chefs can leave the food for their guests but it is recommended that they follow a few simple rules:

  • Label each food item clearly with instructions on how to re-prepare or reheat the food so that it can be eaten safely.
  • Label the food items with allergens.
  • Add consume by dates to food.


When it comes to other waste, private chefs should also be removing any waste from packaging from the event and taking it away for safe disposal offsite. Waste should then be segregated and disposed of appropriately.

Waste management principles for private chefs include:

  • Regularly removing waste from food areas so that it does not accumulate.
  • Having appropriate and accessible bins in the venue and when returning to dispose of waste after the event, including:
    – Different bins for different wastes including recycling.
    – Bins operated by a foot pedal so that they are not touched by hand.
    – Bins with lids that fit well to prevent access to pests.
  • Regularly cleaning bins and disinfecting them.
  • Lining bins with suitable bin liners.
  • Ensuring the bins are in areas that are designed for waste disposal.
  • Keeping outside bins locked when not in use.
Pest Control for Private Chefs

Pest control for private chefs 

Private chefs tend to move premises regularly for each event that they cater. However, they must be aware of pests and how to prevent them within a client’s kitchen or in a commercial kitchen used to prepare food in advance.

Pests are any animal or insect that can contaminate food with pathogens such as bacteria and viruses. If uncontrolled, pests can become an infestation. Aside from pathogen exposure, pests also produce physical hazards such as droppings, feathers, fur and even their whole body (or part of it!).

Environmental Health Officers close down food premises due to pest infestations more than any other reason.

Pests include:

  • Rodents – including mice and rats.
  • Insects – including ants, cockroaches and flies.
  • Small insects in stored products – such as flour weevils.
  • Birds – pigeons or other birds nesting outside can be problematic near some kitchens, particularly if there is an outdoor seating area.


Preventing pests is an essential part of running any food and drink business.

To prevent and control pests:

  • Keep the kitchen area clean. Regular cleaning including the floors, walls, tables and counters is essential for preventing pests. Whilst a private chef has little to no control over a client’s regular cleaning schedule, they should always clean up any food spills promptly and thoroughly.
  • Dispose of litter properly. Pests are attracted to food waste, so it’s essential to dispose of any waste properly and frequently. Use tightly sealed bins to prevent any pests from entering and dispose of the rubbish regularly.
  • Store food properly. Food should be stored in airtight containers to prevent pests from entering. Containers should also be kept off the floor so that pests cannot access them. When food deliveries arrive, be observant of any signs of pests before you store the delivery.
  • Inform the hosts if you suspect a pest infestation when conducting an initial risk assessment. The host can then use pest control products or hire in professionals.


By following these pest control tips, the health and safety of the private chef’s kitchen environment is maintained for their clients.

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