Here is the information on storage and display of cheeses at a market.

Under European Communities (Hygiene of Foodstuffs) Regulations 2000 (S.I. No. 165 of 2000) 'the proprietor of a food business shall ensure that the preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling and offering for sale or supply of foodstuffs shall be carried out in a hygienic way'. So the onus is on the food business owner to ensure that the product is safe for human consumption.
In relation to storage of cheese at refrigerated temperatures, this would be recommended as cheese is considered a high risk food. However, the use of ice boxes with ice brix is sufficient for the storage of cheeses while at market provided that it can be shown that the temperature is maintained at 5C and that the surface temperature of the product does not rise above 8C. This temperature will slow the growth of any pathogens that may be present.

From Guidance Note 16 on Food Stalls (p 12):
10.1.9 Temperature control
The stall must be provided with equipment to ensure that all food susceptible to rapid microbiological growth is kept at a temperature of 5oC or less. Refrigeration should be provided in order to keep food at the correct temperature.
Food business operators providing alternatives must demonstrate that the arrangements are suitable to maintain the required temperature throughout the trading period.
For display purposes high risk food should be displayed for no longer than 60 minutes after which time they must be disposed of. A suggestion would be to keep the main stock of cheeses at refridgerated temperatures, have some cheeses for display purposes only (if they are not sold within 60 minutes) and have smaller pieces of cheese for tasting. The structure of the stall should be such that the food is protected from the external environment. Many stalls use sneeze guards, or covered dishes to display food. These act as a physical barrier to protect against contamination.

From Guidance Note 16 (p 11):
10.1.2 Structure
The storage and exposure of foodstuffs for sale must be off the ground at a level which will ensure that they cannot be contaminated by animals or other ground level contamination.
The stall must be constructed of suitable materials and shall be kept in a proper state of repair, in a clean and hygienic condition and not pose a risk of contamination to open food.
The construction and layout of the food stall should ensure that any foodstuffs exposed are adequately protected from the elements, from airborne dust, birds and insects and from members of the public queuing at the food stall. This will normally require that the food stall should be covered over and screened at the sides and back, unless a similar degree of protection can be demonstrated to achieve the same effect.
When not in use, the stall must be stored in a clean place.

Finally, you may wish to contact the IFMTA: www.irelandmarkets.com for examples of methods other food stall owners are using.


FSAI Contact: Helen Crowley
Technical Executive - Information
Food Safety Authority of Ireland
Abbey Court,
Lower Abbey St.,
Dublin 1.
Tel: +353 1 8171300
www.fsai.ie

About Irish Food Market Traders Assoc - Want to start a market? - Cheese Regulations - Submit market listings - Hygiene Regulation Compliance - Insurance - Tips for a successful food market - Where to buy equipment - When the EHO calls.... - Getting to sell at a market - Market Rights