1. Norwegian Food Safety Regulations

1.1 Registration Requirements

Hosts regularly preparing food for the public must register with Mattilsynet. This applies if you host more than occasional events. Registration is free: www.mattilsynet.no

1.2 Food Hygiene Training

Hosts should complete basic food hygiene training. Recommended courses:

• Mattilsynet's free online hygiene course
• Red Cross food safety certification
• Municipal hygiene courses

2. Kitchen and Facility Standards

2.1 Cleanliness

• Clean and sanitize all surfaces before food preparation
• Use separate cutting boards for raw meat/fish and vegetables
• Wash hands thoroughly before handling food
• Keep kitchen free from pests

2.2 Equipment

• Functioning refrigeration (below 4°C)
• Proper cooking equipment with temperature control
• Clean utensils and cookware

3. Food Handling and Storage

3.1 Temperature Control

• Cold storage: Keep perishables at 4°C or below
• Hot holding: Keep cooked food above 60°C
• Danger zone: Minimize time between 4°C and 60°C

3.2 Cross-Contamination Prevention

• Store raw meat/fish separately from ready-to-eat foods
• Use different utensils for raw and cooked foods
• Thaw frozen food in refrigerator, not at room temperature

3.3 Cooking Temperatures

• Poultry: 75°C internal temperature
• Ground meat: 70°C internal temperature
• Whole cuts: 63°C internal temperature
• Fish: 60°C internal temperature

4. Allergen Management (Critical)

4.1 Norway's 14 Priority Allergens

You MUST inform guests if dishes contain:

1. Cereals containing gluten
2. Crustaceans
3. Eggs
4. Fish
5. Peanuts
6. Soybeans
7. Milk (including lactose)
8. Nuts (almonds, hazelnuts, walnuts, etc.)
9. Celery
10. Mustard
11. Sesame seeds
12. Sulphur dioxide/sulphites
13. Lupin
14. Molluscs

4.2 Disclosure Requirements

• List all allergens in menu descriptions
• Avoid cross-contamination during preparation
• Communicate directly with guests about dietary needs
• When in doubt, do not serve

5. Sourcing and Traceability

• Purchase ingredients from reputable suppliers
• Check expiration dates
• Keep records of ingredient sources (recommended)
• Avoid using ingredients past their best-before date for vulnerable dishes

6. Guest Communication

6.1 Before the Event

• Request dietary restrictions and allergies during booking
• Confirm you can safely accommodate requests
• Provide clear menu with allergen information

6.2 During the Event

• Verbally confirm allergen-free preparation if requested
• Avoid serving dishes if uncertain about allergen content
• Be transparent about preparation methods

7. What to Avoid

8. Insurance Recommendation

While not legally required, we strongly recommend hosts obtain:

• Liability insurance covering food-related incidents
• Event cancellation insurance

9. Emergency Procedures

If a guest has an allergic reaction:

1. Call 113 (emergency services) immediately
2. Assist with EpiPen if guest has one and requests help
3. Report incident to Minglemåltid within 24 hours

10. Resources

• Mattilsynet: www.mattilsynet.no
• Food Safety Course: Mattilsynet's free online module
• Allergen Guide: Download at mattilsynet.no