Business: Little Jonny's — mobile event catering, Waterlooville / Portsmouth / Hampshire. Owner: Jonny Allum. Version: 1.0 · Effective 13/07/2026 · Review annually and after any food-safety incident. This annex applies the governance pack to the catering business; BizOS's own X11 Food Safety / HACCP module is the record-keeping tool (run Little Jonny's as a tenant — the product should eat its own cooking, literally).
1. Registration and baseline compliance
- Registered as a food business with the local authority (registration is free and legally required 28 days before trading; mobile units register where the unit is kept overnight).
- Food Hygiene Rating displayed honestly; the target is 5 and anything below 4 triggers a documented improvement plan.
- Level 2 Food Hygiene certificate current for every person handling food; refreshed every 3 years.
- Public & product liability insurance current; certificate carried on the unit for event organisers.
- Gas Safe certification current for LPG appliances on the unit (annual); electrical/PAT for on-board equipment (the same discipline BizOS's X04/X05 modules chase for customers).
2. Food safety management (SFBB / HACCP)
Run the Safer Food, Better Business pack — digitally, in the X11 module:
| Control | Standard | Record |
|---|---|---|
| Fridge/chill | ≤ 8 °C (aim 5) | Temperature log, twice daily on event days |
| Freezer | ≤ −18 °C | Temperature log |
| Cooking / reheating core | ≥ 75 °C | Per-batch probe check |
| Hot holding | ≥ 63 °C | Hourly during service |
| Cooling | Through the danger zone within 90 min | Batch log |
| Cleaning | Documented schedule: unit, surfaces, equipment | X11 cleaning schedule, mark-done rolls forward |
| Pest control | Visual check each pack-down; unit sealed overnight | Log exceptions only |
Out-of-range reading = corrective action at the time (discard, re-cook, repair) and the action written in the log — an unexplained bad reading is worse than a bad reading.
3. Allergens (Natasha's Law / FIC — non-negotiable)
- Every menu item has its 14-allergen declaration maintained in the X11 allergen register before it is sold.
- Prepacked-for-direct-sale items carry full ingredient labelling with allergens emphasised.
- At-event verbal enquiries get a definitive answer from the register — never from memory. If the register doesn't know, the answer is "we can't guarantee it", and the sale is declined for serious allergies.
- Cross-contact controls: separate prep boards/utensils for allergen-free orders; fryer oil policy stated honestly (shared fryer = say so).
- Dietary information collected for private events is used for that event only (POL-12 §4).
4. Event delivery runbook
- Booking: written confirmation of date, location, numbers, menu, power/water/pitch requirements, price and deposit. Allergen and dietary needs asked for at booking, not on the day.
- Pre-event (day before): stock check against menu; unit safety walk (gas, fire extinguisher/blanket in date, first-aid kit); fuel/LPG levels; temperature logs current.
- On the day: setup safety check; temperature regime per §2; cash/card takings reconciled at close; waste disposed per site rules (registered waste carrier for trade waste).
- Post-event: deep clean logged; takings recorded (into BizOS finance modules); customer thanked; review/rebooking ask sent once.
- Incident (illness claim, allergen reaction, burn/injury): treat as P1 under SOP-05's discipline — preserve the day's logs and batch records immediately, notify insurer before admitting anything, notify the local authority EHO where required (suspected food poisoning), and log the incident with the same honesty rule (POL-08 §2.3). RIDDOR applies to reportable injuries.
5. Separation from the tech businesses
Little Jonny's operates under its own insurance and its own bank/accounting lines. The shared asset is the governance discipline and the BizOS tenancy — not liability. A food-safety incident must never be survivable only because the software business subsidises it (risk R12, POL-11).