How to Maintain Food Hygiene in Outdoor Dining – A 2025 Guide

There’s no denying the charm of al fresco dining. Whether it’s a rooftop brunch, a garden BBQ, or a bustling pub terrace, outdoor eating has become a staple of British hospitality culture. And in 2025, with warm summers stretching longer and customer demand for fresh air and flexibility on the rise, it’s never been more important to ensure your food hygiene standards are watertight.

But outdoor settings come with new risks and regulatory expectations.

With increased scrutiny from EHO inspectors and updates to UK food safety legislation (including environmental health changes and climate-related food storage requirements), in these  summer months now is as good a time as any to see what's what..

Here’s what every hospitality professional should know about keeping food safe and standards high when working outside.

1. Understand the Legislation – and What's Changed

In 2024, the UK Food Standards Agency updated its guidelines for outdoor food service, particularly relating to temporary structures, open-air storage, and allergen declaration.

Key updates in 2025 include:

• Clear allergen signage must now be visible at all food service points, even temporary ones.

• Outdoor prep areas must meet the same cleanliness standards as indoor kitchens.

• Businesses must record the ambient temperature where food is stored or served for more than 15 minutes outdoors.

Stay informed with resources from the FSA (Food Standards Agency) and your local council’s Environmental Health team.

2. Maintain Cold Chain Control

When temperatures soar, so does the risk of food-borne illness. Perishable food should be kept below 5°C. In 2025, many operators use portable refrigeration, cool boxes with smart thermometers, or insulated delivery bags with Bluetooth trackers to monitor temperature in real-time.

Avoid:

• Leaving prepared salads, meats or dairy-based desserts uncovered for more than 15 minutes.

• Using ambient shelving or storage for cold items.

Use:

• Ice trays and chill packs in service areas

• Shadowing apps or digital HACCP checklists like Trail or Navitas

3. Cooking on Site? Get it Right.

Whether you’re firing up a grill or setting up a pizza oven, the basics haven’t changed:

• Cook poultry and pork to at least 75°C

• Check internal meat temperatures with a calibrated thermometer

• Avoid half-cooking in the kitchen and ‘finishing’ on the BBQ unless procedures are documented

4. Cross-Contamination Happens Faster Outdoors

Open air and limited space make cross-contamination a bigger threat:

• Use separate prep stations for raw and cooked foods

• Colour-coded chopping boards and utensils are still your best friend

• Avoid reusing tongs, cloths or plates used for raw ingredients

Outdoor environments can mean higher wind and dust levels — so keep surfaces covered, sanitise frequently, and always use handwashing stations (not just hand gel).

5. Team Briefings and Guest Visibility

Staff working outdoors should be briefed at the start of every service. Key topics:

• How to handle allergens outdoors

• What to do if a guest queries temperature or preparation

• Where to wash hands and dispose of waste

Make hygiene part of the guest experience too. Visible cleanliness builds trust — don’t be afraid to show your systems.

6. Training for 2025 and Beyond

With summer pop-ups, food trucks and garden terraces everywhere, it’s vital your team have up-to-date food safety knowledge.

Luckily for you, we at Talking Hospitality are on hand to get you the education you need! Check out our Food Safety and Hygiene e-learning on our courses page!

Final Word

Food safety is non-negotiable, whether you are working under an umbrella instead of a roof. As the hospitality sector continues to embrace outdoor service, your commitment to hygiene will be what sets you apart. Equip your team with the right tools, stay compliant with the latest legislation, and lead by example.

A safe outdoor dining experience shouldn't be about avoiding fine. It’s about delivering confidence, consistency and care with every plate served in the sunshine.