Food Safety Guidelines for Stalls
Guidelines
Keeping Food Safe
Readily perishable foods (especially those that contain poultry, meat, seafood, egg and dairy
products) can contain harmful bacteria, and if they are not cooked or handled properly they can make
people sick. Food held in the temperature danger zone, between 4°C and 60°C for even a short time
can encourage the growth of harmful bacteria and make people sick. Sick food handlers, dirty hands,
utensils, other food and the environment can contaminate food and make people sick.
Food Safety Prior to an Event
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Always check use-by or best before dates when shopping to ensure you don’t buy or sell any
products that are past their expiry dates
After purchasing your ingredients make sure all perishable products are stored in fridges or
freezers while awaiting preparation
Keep raw foods separate from cooked foods, preparing them on separate boards, using different
knives and storing in separate containers
People who have had cold or flu, diarrhoea or vomiting in the last 48 hours must not help with
food preparation and must be excluded from the kitchen and food stall
Preparation of Food Prior to an Event
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Preparing food at the event increases the risk of contamination of the food from the environment,
surfaces and hands.
Preparation of food (as opposed to cooking of food) at the event should be kept to a minimum.
Where possible completeReadily perishable foods all chopping of meats, vegetables, salads and
other foods prior to the event in a registered kitchen.
All food is to be prepared at a registered food premises. Preparation of food in a domestic kitchen
is not permitted, except for that sold for charitable purposes.
Pack the food in separate containers for final assembly at the time of cooking or service.
Hand Washing Facilities
If you are handling unpackaged food at the stall site then you must have a hand wash facility, which
as a minimum, can consist of a 20L container of water fitted with a tap and placed high on a table.
Hands can be washed in running water and a bucket provided to catch waste water. Soap and paper
towels must be provided.
Gloves and hand sanitizer may also be provided in addition to hand washing, but are not acceptable
on their own if you are handling unpackaged food. Gloves should be changed as often as you would
need to wash your hands. Alcohol hand sanitizer is a useful addition, but should be used on hands
that are not soiled. You still need to provide a hand washing facility even if you use gloves and alcohol
sanitizer. Always wash and thoroughly dry your hands before and after handling raw meat, between
different types of foods, after going to the toilet, after blowing your nose, smoking or handling the
refuse bin. When you arrive at the site ask the event organiser for directions to:
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water tap to refill water containers
gully trap or sink for disposal of waste water
Keeping food safe during an event
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Food shall be protected from contamination from dust, flies, birds, animals and humans during
preparation and while on display. Food must be kept covered, for example in clean washable food
storage containers. Used cardboard boxes are not permitted for storing unpackaged food.
Wear an apron and tie long hair back
Ensure you bring plenty of spare cooking utensils (tongs, spoons, knives, chopping boards etc.) or
ensure you have planned a suitable method for utensil washing and sanitising on site.
If you need to cleanse utensils at the event you should thoroughly wash in running water, rinse
and dry with a paper towel. Alternatively wash and spray with sanitizer and allow to air dry. A
simple sanitizer can be made by mixing 1 teaspoon of household bleach mixed with 2 litres of
water.
Raw meats, and utensils or surfaces used to prepare raw meats must not come into contact with
ready to eat foods.
Smoking is not permitted at the food stall.
Keeping Food Cold at the Event
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A refrigerator or chilly bins with ice shall be provided to keep all readily perishable foods at 4ºC or
below.
It is recommended you use a thermometer to ensure these temperatures are maintained
throughout the event day.
Place ice in both the top and bottom of your chilly bin to achieve more even temperatures.
Pack foods into small containers and keep the bulk of the food in the chilly bin for as long as
possible. Only have small amounts of food on the preparation table, in covered containers.
Reheating and Hot Holding Food at the Event
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If you intend to cook or reheat foods you will need an oven, hob, hot plate or microwave.
Food intended to be served hot must be cooked or reheated rapidly to steaming hot (around
75oC).
If you intend to hold hot foods for sale, you shall provide a Bain Marie or pie cabinet or similar
food warmer capable of holding foods at above 60oC.
Do not bring containers of warm food to an event. Food must be precooked and stored cold (4oC
or below) and then reheated on site, or cooked on site and served fresh. Food will not be allowed
to be kept in the temperature danger zone.
Site Set Up
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It is easier to protect your stall from customer contamination if you use a tent or barricade of
some kind to prevent entry by the public.
For public safety any cooking unit shall not be facing the public or accessible to the public. You
should also have access to a fire extinguisher or fire blanket.
The food stall must be constructed of materials that are not absorbent and are easy to clean.
Unsealed wood is not permitted.
Bring plenty of tables; all food and food storage containers must be kept at least 450mm off the
ground.
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Bring plenty of tongs and other utensils if you are not providing utensil washing facilities.
Remember to bring a refuse bin with a lid.
Appoint a cash handler who won’t be handling food.
Ensure there is someone at your stall at all times who knows the ingredients in the products you
are selling and can advise customers of this.
Only single service containers are permitted for public use (disposable cups, plates, knives, forks
etc.). Alternatively customers can provide their own plates and cups.
You are required to comply with the Food Hygiene Regulations 1974. The regulations can be
viewed at www.legislation.govt.nz