CarFest Gas Safety Policy

Only Caterers are permitted to bring their own LPG canisters, as long as they conform with the gas safety rules below.

Caterers using LPG (Liquid Petroleum Gas) appliances must submit a list of appliances along with gas safety certificates as well as evidence of proper maintenance and inspection for each one by completing the relevant forms sent by our Catering Concessions Team - Event Live.

The name of the person in charge of the appliances on the stand must be submitted along with suitable and sufficient evidence of training and qualifications. This person only is to carry out safety critical operations such as changing bottles etc.

We will have the assistance of a Gas Safety Engineer onsite, who are experts in gas safety and maintenance. They will be inspecting all LPG setups onsite. You must receive sign off from the Gas Safety Engineer before commencing use of LPG.

To meet all current UK legislative standards and guidance from Gas Safe and NCASS:

  • All gas appliances must have flame failures devices fitted - the use of jubilee clips is strictly forbidden.

  • Maximum size canister allowed onsite is 47kg canisters. All spare and empty canisters must be stored in the secure compound back of house.

  • Rubber pipe connections must not exceed 2m in length.

  • Gas bottles must be kept outside structures or in purpose-built containers so to prevent public contact.

  • All gas bottles must be marked with the trader’s name.

  • All empty bottles must be taken offsite by food vendors at the end of the show.

  • The correct amount of LPG bottles to be used for the total kilowatt loading of the equipment.

  • The correct sized regulator for the total kilowatt loading of the equipment.

  • All equipment labelled for outdoor use only (BBQ’s, Paella burners) are to be used outside and not inside a gazebo.

  • The onsite safety officer will inspect each installation. If these standards are not met the operation will cease trading. CarFest will have a H&S officer onsite who will be inspecting all paperwork received in advance and all work and appliances and paperwork again on site.

How NOT to store your bottles:

  • Do not store bottles together of different types.

  • Do not store bottles where they can be easily knocked over.

  • Do not stack bottles on top of each other.

  • Do not store in easily accessible areas without security.

Best practice for storing gas cylinders includes:

  • Being outdoors at ground level, in a well ventilated and well drained area.

  • Stored vertically in a lockable cage.

  • Different gas types and empty cylinders stored separately.

  • Health and Safety signs displayed at all time.

Open Flame Cooking

To control the risk of burn and/or fire, it is imperative that all exhibitors using open flame cooking must make themselves familiar with the requirements and safety instructions:

  • Ensure you only employ competent and appropriately trained staff to operate open flame cooking equipment.

  • Cooking stations must be designed and constructed specifically for use as food preparation and demonstration areas

  • All materials used for marquee or temporary structures must be of a inherently flame-resistant material to test BS 7837: 1996.

  • No drapes and dressings will be permitted within 1-meter (horizontal distance) of any flame or cooking apparatus.

  • No drapes, dressings, umbrellas or similar may be positioned above a cooking device without a minimum vertical separation of 2 metres. Any such material (wherever positioned) must resist the spread of flame when subjected to test BS 5438: 1989 (1995).

  • Open flame ranges and so must be kept a minimum of 1-metre distance from the side walling of tents, unless a heat-resistant panel is installed between the fabric and the appliance.

  • All gas systems shall be installed with a rapid shut-off valve that is clearly marked and in a readily accessible position.

  • All cooking positions must have access to a suitable fire extinguisher and medium duty fire blanket.

  • Any cooking device or hotplate located in a public area shall be fenced, secured or insulated in such a way as to prevent accidental contact by members of the public.

  • Any cooking device or hotplate must be securely fixed and must not be installed in such a position where it may be subject to impact or pressure from persons passing (either staff or public).

  • First aid kits, including provision for minor burns treatment should be held at each kitchen.

The Gas Safety Checklist for Caterers:

  • Understand the regulations and your responsibilities.

  • Only use equipment that is suitable for commercial catering.

  • Make sure all your LPG equipment is CE marked.

  • Make sure your LPG equipment has flame failure devices, automatic cut out system.

  • Keep on top of your risk assessments.

  • Be sensible with your cylinders.

  • Do not use to jubilee clips.

  • Secure your hose the correct way.

  • Get your gas equipment checked regularly.

  • Take training and the Gas Safety Policy seriously.