APPROVAL REQUIREMENTS TO OPERATE ONE DAY FOOD STALLS
1. General
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A one day food stall should have a roof and three sides designed to maintain
adequate ventilation and protection to food.
If the stall is completely open, it may only sell certain foods. Please read the section
on “Open Food Stalls” for more details.
If a one day food stall is erected on unsealed ground, a durable dust and moisture
cover must be laid over the entire floor area of the stall.
2. Open Food Stalls
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Open food stalls consisting of tables or tables and trestles, can only be used to sell
food that is sealed in airtight containers, packages or cans.
Open food stalls must not sell perishable food except for packaged milk, packaged
milk products, and pre-wrapped ice cream. These must be kept in a refrigerator or
freezer unit at the correct temperature.
Open food stalls must be screened or shielded to protect perishable food from direct
sunlight.
All pre-packaged food must have a label that shows the name and address of the
organisation that packed the food; what food is commonly called; the ingredients in the
food; and the date the food was packed.
2. Protection from Contamination
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People who are sick, suffering from a cold or who have sores on their hands must not
work in a food stall.
People preparing, cooking and serving food must have clean hands. Also, any cuts
and abrasions must be covered with a clean waterproof dressing. Please read the
section on “washing facilities” for more details.
Smoking is not permitted inside a food stall.
The food preparation area must be kept free of dust borne contamination and droplet
infection from the public coughing and sneezing.
All food must be stored inside the stall at 300mm above the ground. It must be kept
wrapped, packaged or in closed containers; and, protected from damage and direct
sunlight.
All food on display must be wrapped or packaged in appropriate material or
completely enclosed in a suitable food display cabinet.
All condiments such as sauce, mustard, etc, must be kept in squeeze type dispensers
or in individual sealed packs.
Only disposable eating and drinking utensils should be used.
All eating utensils must be pre-wrapped in a paper napkin, cellophane bag or similar
material before they are given to the public.
Drinking straws, paper cups, spoons etc. must be kept in an enclosed dispenser or
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other suitable container.
Tea, coffee, cordial and other drinks must be served from an enclosed or lidded
container with a tap or spout.
3. Food Temperature Control/Potentially Hazardous Food
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Note: Correct temperature means that:
* Hot food must be kept above 60°C
* Cold food must be kept below 5°C
* Frozen food must be kept below (minus) -18°C
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All takeaway food prepared at the food stall must be sold immediately unless there is a
suitable food warmer or food display cabinet which will keep the food either hot or cold
and at the correct temperature.
Pre-prepared food products or pre-cooked foods which contain fresh cream, custard,
trifle or any similar food that promotes bacterial growth must not be sold from a food
stall unless they are stored or displayed in a refrigerated unit at the correct
temperature.
All potentially hazardous food such as steaks, hamburger patties, frankfurts, must be
kept in a refrigerated unit at the correct temperature. Small amounts of these foods
can be stored in a portable cooler together with an adequate supply of ice or a cooling
medium.
Pre-cooked chicken, pre-cooked chicken pieces or pre-cooked rice must not be sold
from a one day food stall.
All food businesses that handle potentially hazardous foods are required to have a
readily accessible, accurate, probe-type thermometer. Ensure the thermometer probe
is cleaned and sanitised before it is used. It is good practice to monitor the
temperature of hot and cold foods under operating conditions to ensure adequate
temperature control is being maintained.
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Examples of potentially hazardous food include:
Cooked meat, dairy products, seafood, prepared salad, raw salad vegetables, cooked
rice and
pasta, processed soya bean products, other processed foods containing eggs, beans, nuts or other
protein-rich foods that contain any of the above food such as sandwiches and quiches.
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Raw egg products (such as raw egg mayonnaise) must not be used unless it has been
heat treated or acidified. Alternatively use a manufactured product.
4. Cooking
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Heating and cooking equipment should be located within the food stall. Open flame
barbecue cooking plates, char grilles and cookers that use hot coals can be located
externally and adjacent to the food stall and must be barricaded to prevent public
access.
The food stall must be of adequate size and height to provide a safe and comfortable
work area. Appliances that produce heat and flame must be located away from the
walls and lower roof area.
A fire extinguisher of adequate size must be provided in a convenient and accessible
position in every food stall.
5. Cleaning, Sanitising and Washing Facilities
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Reusable eating, drinking, dinnerware and tableware must be washed and sanitised in
separate receptacles used only for that purpose. All food preparation utensils
equipment and eating (reusable and disposable) must be stored a minimum 150mm
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off the ground.
A suitable sanitising agent must be available for sanitising food handling implements
and food contact surfaces. Where utensils are stored in a sanitising solution between
uses, the solution must be changed frequently to keep it clean.
At Multi day events stall holders must include a separate sink for food preparation only.
Disposable single–use hand towels, soap and detergent must be provided in each
food stall.
Waste water must be disposed into the sewer. Small amounts of water can be spread
over a grassed area, and allowed to absorb or evaporate. Otherwise all waste water
must be removed by the stall holder from the event.
Disposing of waste water into a watercourse, rainwater drain or the street gutter is not
permitted.
6. Hand Washing Facility
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A hand washing facility, separate from other facilities and used only for that purpose,
must be provided where it is easily and readily accessible e.g at the staff entrance to
the stall. Warm water is needed for effective hand washing and delivered through a
single outlet to a dedicated hand basin
Soap and single-use paper towels must be provided at the hand washing facility.
Bars require hand washing facilities.
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7. Cleaning and Sanitising
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The food stall or vehicle must be maintained to a standard of cleanliness where three
is no accumulation of garbage or recycled matter food waste, dirt, grease or other
visible matter
All fixtures, fittings and equipment, and those parts of vehicles used to transport food,
must be maintained and cleaned and sanitised so there is no accumulation of food
waste, dirt, grease or other visible matter.
Eating and drinking utensils must be in clean, sanitary and undamaged condition
immediately before each use.
Bench tops, surfaces of equipment in contact with food, and storage appliances must
be kept in a clean and sanitary condition to reduce the likelihood of contaminating
food, Sanitary means cleaning first, followed by heat and/or chemical treatment at the
right concentration, or some other process to reduce the number of bacteria to a level
unlikely to compromise the safety of the food, Counter surfaces should be regularly
sanitised throughout the day/s. The containers used for chemical storage should be
appropriately labelled.
Chemicals must not be stored near food or any packaging likely to come in contact
with food to avoid the risk of contamination.
On closing each night stalls at multi day event stalls must be thoroughly cleaned and
sanitised, waste should be removed from inside and near the stall and all food
secured in food grade containers. Food preparation surfaces should be cleaned and
sanitised again upon reopening. Rationale: The stall, which is not vermin proof, is left
unattended and unprotected from night time visitors (insects, vermin & wildlife).
8. Rubbish Disposal
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Suitable garbage bins must be provided near the food stall for the public to dispose of
used take away food containers, etc.
Adequate arrangements must be made to store and remove any garbage generated
inside and outside the food stall. Try to incorporate recycling especially for aluminium
cans cardboard, paper, glass and P.E.T. plastic bottles. This will reduce waste, reduce
disposal costs and help our environment.
9. Food Safety Supervisor
In addition to basic skills and knowledge requirements for all food handlers, certain food
businesses need to appoint one Food Safety Supervisor (FSS). The FSS requirement
applies if your business is processing and selling food by retail (at a temporary event) that
is:
 Ready-to-eat
 Potentially hazardous (i.e. requires temperature control)
 Unpackaged (i.e. NOT sold and served in suppliers original package)
One FSS needs to be appointed for the stall. If you have more than one stall at the event,
then a different FSS needs to be appointed for each stall.
Certain food businesses do not require an FSS, such as organisations selling food for
community or charitable causes. (e.g. local sports clubs, Lions & Rotary)
A copy of the FSS certificate for your FSS must be kept at the stall and also submitted to
Council as an attachment to application.
I/we………………………………………….. trading as ……………………………… as
temporary food business at the ……………………………………….. (Insert Event Name ) on
……………………….. (Insert Date) have read, understood and will comply with all the above
conditions for the duration the event.
I understand that Failure to comply with the above conditions will be considered a direct
breach of the Food Act 2003 and Australian Food Standards Code.
Signature:……………………………………………………….
Date:…………………
Please sign and return this form to Snowy Valleys Council, Tumbarumba Office on the following email two
days prior to the event:
[email protected]
If you require further details or clarification, please do not hesitate to contact Sharyn Coulston on 69489138.
Office Use Only
Date Form Received
Satisfactory
Date Approval Sent