Stallholders Application Form 2017
Saturday Venue:
Sunday Venue:
Talanjee Oval – 27th MAY 10am – 4.30pm
Yacht Club – 28th May 3pm - 10pm Food Only (By Invitation)
Application and fees due by April 15th – Late applications will incur a fee of $100
FoodStall/TemporaryFoodBusinessGuidelines
This guideline has been developed for events that are held away from a permanent kitchen, for example a
sausagesizzle,orafoodstall.Specialcaremustbetakentokeepfoodsafe;thisinvolvesprotectingthefood
fromsunlight,dust,verminandhandlingbycustomers.Foodpreparationmustonlybeundertakenby persons
who have knowledge and skills in food safety. The Shire of Exmouth provides a free interactive food safety
training program called “I’m Alert”. This training is available on the Shire of Exmouth's website under
Environmental Health and Food Safety. On completion a certificate will be issued which you can use to
demonstrateyourknowledgeoffoodsafety.
OfficersfromEnvironmentalHealthServices,willfromtimetotime,inspectyourtemporaryfoodpremisesto
ensurethatsafefoodhandlingrequirementsarebeingmaintained.
PersonalHygiene
The key to safe food is good personal hygiene of everyone involved in the preparation and selling of food.
Bacteriathatcancausefoodpoisoningareeasilytransferredfromthehandsandclothesofpeoplehandling
thefood.Itisveryimportantthateveryonewhohandlesfoodhaveahighlevelofpersonalhygiene.
Listedbelowaresomeofthemainprinciplesofgoodhygieneforfoodhandlers;
• Always wash hands before handling food. Soap and warm water are to be used and a paper towel for
dryinghandsistobeused;
• Foodhandlersaretowearminimumjewellery;
• Allcutsandwoundsaretobecoveredwithabrightlycolouredplasterandglovesshouldbewornforadded
protection.
• Anyfoodhandlerwhoissickmustnothandlefood;
• Longhairshouldbetiedbackorcovered;
• Foodhandlersaretowearcleanclothes;
• Foodhandlersaretoweardisposableglovesorutensilswherepracticable.
Equipment
• Stallsshallconsistofaroofandthreesidesunlessallfoodisotherwiseprotected;
• Benchesortablesaretohavesmoothandeasytocleansurfaces.Plastictableclothscanbeuseful;
• Stalls should to be situated on a readily cleanable surface, e.g. concrete, brick, paving, or duckboards
where possible.On grasses orearthed surfaces -tarpaulins, vinylorheavy-duty plasticshall be usedand
thefloorcoveringistoextendbeneathallservingtables.
WashingFacilities
• Separatefacilitiesforhandwashingandutensilwashingaretobeprovidedwithinthestall(e.g.twoplastic
dishesofsufficientcapacityforadequatecleaningofhandsandutensilsandasupplyofhotandcoldwater
is to be provided for the food staff). This can be achieved through use of an urn or similar if reticulated
warmwaterisnotavailabletothestall.
• Singleusehandtowels,liquidsoapanddetergentaretobeonsiteandaccessibleforimmediateuse.
Cleaning
Keepingfoodpreparationareascleanisoneofthebestwaystoavoidfoodcontamination.Thorough cleaning
involves removal of dirt and any leftover food, followed by sanitation. It is very important ensure that your
foodstallismaintainedinacleanandsanitaryconditionatalltimes.
SixStepstoProperCleaning
1.
2.
3.
4.
5.
6.
Pre-clean
Wash
Rinse
Sanitise
Finalrinse
Dry
Scrape,wipeorsweepawayfoodscrapsandrinsewithwater
Usehotwateranddetergenttotakeoffanygreaseanddirt.Soakifneeded
Rinseoffanyloosedirtordetergentfoam
Useasanitisertokillanyremaininggerms
Washoffsanitiser
Allowtoairdry
HowtoSanitise
Most foodpoisoningbacteriaarekilledifthey areexposedto chemicalsanitisers,heat,oracombinationof
both.Tosanitisesmallitems,soakthemforatleast5minutesinthesinkofwaterat50°cwithbleach.If using
householdbleachthenadd1.25mltoeverylitreofwaterused.ForCommercialbleachadd0.5mlperlitreof
water used. Alternatively, you can soak the items for 2 minutes in clean water at a temperature of 82°c or
hotter.
ProtectionofFood
• Allfoodstoredinsidethestallistobestoredabovethegroundandcoveredorinclosedcontainers;
• Disposableeatingutensilsonlyarepermittedtobeprovidedtocustomers;
• Alldisposable-eatingutensilsaretobepre-wrappedinpapernapkins,orsimilarmaterial;
CrossContamination
Raw food can contain bacteria which causes food poisoning. The bacteria present in raw food can
contaminatecookedready-to-eatfoods.Therefore;itisextremely importantto ensure rawfooditemsare
kept separate from cooked foods. Equipment used to prepare raw foods must be sanitised and separate
utensilsmustbeusedforrawandcookedfoods.
FoodTemperatureControl
Toensurethesafetyoffood,allpotentiallyhazardousfoods(PHF)mustbekept
ateithertimeortemperaturecontrol.
Examplesofpotentiallyhazardousfoods(PHF);
• Rawandcookedmeatsorfoodscontainingsuchfor example
casseroles,meatpies;
• Dairyproductsorfoodscontainingdairyproducts;
• Processedfruitsandvegetables;
• Cookedriceandpasta;
• Processedfoodscontainingeggs,beansornuts;
• Foodsthatcontainanyoftheabovementioned,for example
sandwichesandquiches.
Bacteria in food can grow to large numbers if they get conditions that suit
them. Temperatures between 5°C and 60°C, (temperature danger zone) are
ideal temperatures for bacteria to multiply in foods that are potentially
hazardous.
Temperaturecontrol:
Potentially hazardous foods are to be kept at temperatures above 60°C or less than 5°C. A temperature
measuringdeviceisrequiredtoensurethefoodiskeptattheappropriatetemperature.
Timecontrol:
High-riskreadytoeatfoodsmaybekeptbetween5°Cand60°C(inthetemperaturedangerzone)butonlyin
thefollowingcircumstances:-
• Upto2hours–thenitmustberefrigerated(<5°C)orusedimmediately;
• 2hoursupto4hours–butitmustbeusedimmediatelyorthrownout;
• 4hoursorlonger-mustbethrownout.
Notetoremember:thesetimesarecumulative-eachtimeinthetemperaturedangerzonemustbeaddedtogether,for
examplefromshoptofridgetohomeandpreparationtime.
Pests
• Watchoutforpestactivityandtakeappropriateactiontoeliminatethepestsanddiscardany
damagedorcontaminatedfood;
• Animalsmustnotbeallowedtoenterthefoodstallandserviceareaatanytime.
RubbishDisposal
• Suitablerubbishreceptaclesaretobeprovidednearthestallforthepublictodisposeofrubbish;
• Adequatearrangementsaretobemadeforthefrequentremovalofgarbagegeneratedinsideand
outsidethefoodstall.
FoodsorIngredientsthatareknowntocauseallergicreactions
10%ofchildrenand3%ofadultsaresusceptibletoallergicreactions.Iffoodforsalecontainsanyingredient
onthefollowinglistitmaycauseanallergicreactionforcertainsusceptibleindividuals,suchareactioncould
resultindeath.
•
•
•
•
•
•
•
•
•
•
•
•
Gluten(asubstancefoundinwheat,rye,barley,oatsandspelt,andthereforepresentinfoods made
fromthesegrainsand/ormadeusingflour)
Fishandfishproducts
Crustacean(shellfish)andproducts
Eggandeggproducts
Milkandmilkproducts
Soyabeans
Sesameseeds
Othernutsandproducts
Sulphites(apreservative)
Royaljelly(asecretionfromthesalivaryglandsofhoneybees)
Beepollen
Propolis(asubstancecollectedbybees)
Shouldacustomerrequestinformationabouttheingredientsofaproduct,youmustbeabletoprovidethat
information accurately; their life may depend on it. It is a good idea to display the information next to the
foodoronthepackaging.
Note that this guideline is only for food manufactured for sale at community and fundraising events. If you
plan to sell food to other businesses or in approved premises, food labelling must comply with FSANZ Food
Standards Code. Details about these requirements can be found at www.foodstandards.gov.au or contact
EnvironmentalHealthServiceson(08)99493000.
LabellingGuideforpackagedfoodsoldatcommunityandfundraisingevents
Foodlabelsmustinclude:-
•
•
•
Adescriptionofthefood,forexample“strawberryjam”or“chocolatecake’”;
The name and address of the person or company who made the food, so that the maker can be
tracedifthereisanyproblemwiththefood.
Alistofingredients;
•
•
A‘bestbefore’datetoindicatehowlongthefoodwillkeep;and
Anyspecialstorageconditions,forexample‘keeprefrigerated’
Asimplehandwrittenlabelisacceptable
Ifyoupreparetheproductyourself,youwillknowwhatisinit.Ifyouhaveusedapacketmixjustwritethe
ingredientsfromthepacketonyourlabel.Pleaseremembertoincludeanyingredientsyoumadehaveadded,
suchaseggs.
EXAMPLE:
Strawberry Jam
Ingredients: Sugar, Strawberries, Water
Made by:
Sam Jones 24 Carr Way,
Exmouth WA 6707
Ph: 9949 9999
Best before: 01 Dec 2013 Code 23
Guidelinesforthepreparationoffoodforsalefromaresidentialaddress
Thefollowingtypesoffoodmaybeapprovedforpreparationinresidentialkitchens:
•
•
•
•
•
Cakes(nocream)
Chutneys
Jams
Relishesandsaucesthatareheattreated
Biscuits
•
•
•
•
HerbvinegarswithapHoflessthan4.5
PickledOnions
Muffins
Chocolate
OtherfoodsmaybeapprovedbyfollowingwrittenapplicationtheShireofExmouthEnvironmentalHealth
Services
Forfurtherinformation,pleasecontactEnvironmentalHealthServiceson99493000.
23April2013
ELECTRICAL INSTALLATIONS &
CHECKLIST FOR EVENTS
All electrical installations must comply with the relevant statutory authorities, guidelines
and legislation including Office of Energy, AS 3000, AS 3002 and Health (Public
Buildings) Regulations 1992.
Some events are only small scale and do not require an electrician for electrical
installations. In this instance a certification cannot be completed however all leads and
Residual Current Devices (RCD’s) must be tested and tagged every six months. The
Shire requires a signed statement to be received prior to the event that all leads and
RCD’s have been checked and contain valid test tags.
Electrical Leads and Portable Outlets Devices
§
All outlets must be protected by a RCD (Safety Switch)
§
It is a requirement of the Public Building Regulations that all leads and outlets are
tested by an electrical contractor every twelve months. A tag is to be fixed to the
tested equipment showing the date of test.
Electrical Checklist for Events
§
There are no single phase generators 10kva or below
§
Electrical equipment is supplied from reticulated supplies originating at supply
authority mains or large generators
§
Electrical leads do not create trip hazards
§
Electrical outlets are protected by RCD’s
§
Leads and RCD’s are tested and tagged every six months
§
Joints and connections are not accessible to public or exposed to damp
conditions
§
Installations must comply with AS 3002: Electrical installations for shows and
carnivals
Marquee Requirements (less than 55m2)
(HealthEV006)
Stall No: _________
Grp/Individual/Org: ____________________________________________
This checklist identifies the elements that will require checking prior to the structure being used. If you
answer no to any questions below, the temporary structure/marquee may need repairs or alterations and
may not be approved to use.
1
Are anchorages adequate and holding fast?
Yes
No
2
Describe the soil type: (circle type) Loose Sand / Firm Clay or Pindan /
Compact Sand
3
Is the wall and roof bracing installed and adequately tensioned?
Yes
No
4
Are all ropes / tensioned straps in good order and correctly fastened?
Yes
No
5
Is fabric tensioned so that is it is not prone to ponding?
Yes
No
6
Are the exits correctly identified and not obstructed?
Yes
No
7
Are any exposed ropes and stakes identified so they are not a hazard to the
public?
Yes
No
8
Are all locking pins and bolts in place and correctly tensioned?
Yes
No
9
Are all structural supports sound?
Yes
No
10
Have all fabric tears been adequately repaired?
Yes
No
11
Is the flooring even; preventing trip hazards?
Yes
No
12
Are the walls adequately secured?
Yes
No
13
Are all the bars and legs free of breaks or bends showing ‘frosting’?
Yes
No
FOR ROPES AND POLE TENTS
14
Does the tent have the full complement of side uprights, anchor stakes, pulley
blocks and guy ropes
Yes
No
15
Are the hoists secure and only controlled by an authorised person?
Yes
No
Person conducting check
Name: ____________________________ Signature: _____________________ Date: ___________
Please be advised that all marquees are to be regularly checked and serviced at least every 12 months. Any
marquees or temporary structures > 20m² should be serviced and maintained by an appropriate service
company. Marquees > 55m² must be certified by a structural engineer. Contact the Shires Environmental Health
Officer for relevant form and information.
As a stall holder it is your responsibility to ensure that your marquee or shade structure is regularly maintained.
By ensuring that your marquee /shade structure is well cared for will help create a safe environment for both your
staff and customers.
Please completed this checklist once your marquee has been erected and secured
The form is then to be handed to the designated event coordinator for presentation to the inspecting
Environmental Health Officer.
Environmental Health Officers may request to see this checklist on inspecting your stall/marquee.
CARING FOR YOUR MARQUEE / SHADE STRUCTURE
As a stall holder it is your responsibility to ensure that your marquee or shade structure is regularly maintained.
By ensuring that your marquee/shade structure is well cared for will help create a safe environment for both your
staff and customers.
The follow guide shows the steps to take in servicing your marquee:
Cleaning your Marquee / Shade Structure
Small Stains: Simply clean with a clean rag and any general use / mild household spray and wipe cleaning
fluid.
Stubborn Stains: Use a mild detergent on a sponge to scrub off stubborn stains. Hose off and allow to dry
completely before storing folded.
Complete Canopy: The canopy of your marquee should be cleaned regularly depending on frequency of use.
This is best cleaned by using a soft mop and any mild household cleaning fluid such as dishwashing detergent
in warm water. Do not extend the legs as this will avoid the necessity of using a ladder or extension pole. To
clean a PVC canopy, warm water with a mop and hosed down works best.
The Frame: Wipe the frame clean of dust and dirt with a damp cloth. Oil and greasy marks can be removed with
a cloth or sponge soaked in warm soapy water.
DO NOT USE SOLVENTS, OIL BASED SPRAY OR LUBRICANTS ON ANY PART OF THE STRUCTURE.
Maintaining your Marquee / Shade Structure
Loose Screws: Regularly check your frame components and tighten any loose keys or screws.
Legs: Remove any tape from upper or lower legs. Any tape left on the legs may cause the inner and outer leg to
jam and cause damage when erecting or folding.
Bent Bars: Sometimes a scissor bar can bend or break. If you notice any “frosting” at a bend in the bar, it is
best safe practice to replace it. If any truss bar has broken, it is recommended that you do not use the marquee
until it has been replaced. Truss bars, if the structure is operated correctly in normal weather conditions, truss
bars will not break.
Buttons: If you notice that the restraining buttons are not clicking into place easily, a short spray with Silicon
Spray will lubricate the action. If silicon Spray is not available, rub the button with a piece of bath soap.
The above should be done on a regular basis and fully completed at least every 12 months.
Please be advised for marquees >20m², a copy of the documented service history must be available for
inspection. Marquees >55m² must be of a design certified by a practicing structural engineer and a copy
of current certification must be available for inspection.
Notification for Food Stalls and
Temporary Food Businesses
(HealthFB004)
Applicant details
Applicant name
Name of
Organisation
Address
Charity £
Community £
Commercial £
Postal address
Home Phone
Work/mobile
Phone
Fax:
Email Address
Activity/Event Details
Name of Event/Activity:
Date/s:
Location:
Proposed operating times:
Proposed area in m2 to be occupied (LG property only):
Number of people working at the temporary food premise:
Names and addresses of people assisting at the temporary food premise:
Activity/Event Details
Address of off-site preparation:
£ This stall or van is registered with __________________________________ (name of local
authority)
£ This stall or van is not registered. Registration may be required prior to approval of temporary food
stalls.
Food Preparation
Where is food being prepared/cooked?
£
£
At the event
At home, please provide details below:
Do you own a pet
If the answer is yes, is your pet permitted indoors?
Yes £
Yes £
No £
No £
Please tick the categories that best describes your food activities:
£ Prepare and provide food as part of a bed and breakfast or home stay
£ Prepare and provide food as part of a tour
£ Prepare cakes, biscuits, or other flour products that do not contain potentially hazardous
foods such as cream
£ Prepare and provide food as part of a family day care
£ Prepare and provide food as part of a community/charitable fundraising event
£ Cake decorating
£ Jams
£ Pickled onions
£ Chutneys, relishes and sauces
£ Repackaging confectionary products
£ Other (Please specify)_____________________________________________________
At a Registered Food Business:
Name of Food Business: _______________________________________________________
** Please provide a current Certificate of Food Business Registration.
Food Stall Structure
£
Please indicate the stall structure
£ Marquee (enclosed on 3 sides)
•
£ Trestle table (open at sides)
£ Food Van
Describe layout. Include handwashing, servery equipment, cooking equipment benches.
£ Other – Please provide details.
Food Type and Activities
Detailed description of type of food and drink sold.
Describe how food will be stored and how temperature will be monitored?
If transporting food items, how will it be transported to the site?
£ Car
£ Van
£ Refrigerated Van
£ Other (please describe)
Approximate travel time:
How will food items be displayed:
Food Handling
Have you had a food stall before?
Have you completed I’m Alert food safety training program? (Minimum units required: Overview,
potentially hazardous foods, food handling skills& knowledge food packaging, hygiene of food
andlers)
Public Liability Insurance (Local Government Property Only)
The permit holder must have Public Liability insurance (minimum cover $5,000,000) relating to the
approved activity. A copy of the Public Liability Insurance certificate must be attached with this
application.
Declaration
I declare that, the information contained in this application is true and correct;
Signatureofapplicant:___________________________Date:________
«AfeemaybepayableasindicatedintheShireofExmouthScheduleofFeesandChargesicOnly)
Office Use Only
£
£ Approved
Stallholders Permit
Traders Permit
Not Approved
£
Temporary Food
Business Permit
Mobile Trader
y Only)
Exempt under S10 FRegs
Notification Only
Conditions
Health
Signed
Date
Planning
Signed
Date
Application fee
$
Receipt No:
Waivered: Y/N
Date:
PleasereturnthecompletedformtoEnvironmentalHealthServices,ShireofExmouthPOBox21ExmouthWA6707
ORFaxto(08)[email protected]
STALLHOLDERS APPLICATION FORM
2017
Saturday Venue: Talanjee Oval – 27th MAY 10am – 4.30pm
Sunday Venue: Yacht Club – 28th May 3pm - 10pm Food Only (By Invitation)
Application and fees due by April 15th 2017 – Late applications will incur a fee of $100
Applicant Details
APPLICANTS FULL NAME: _____________________________________________________________________
BUSINESS NAME: ____________________________________________________________________________
STALL TYPE (Please see below): _________________________________________________________________
ITEMS FOR SALE:_____________________________________________________________________________
POSTAL ADDRESS: ___________________________________________________________________________
PHONE NUMBER: ____________________________________________________________________________
EMAIL: ____________________________________________________________________________________
Applying For
• Saturday 27th Talanjee Oval Markets & Food Power Available
• Sunday 28th Town Beach Food Only, provide own power
Supplying your Own Marquee
You will be provided with a 4m x 4m site and are required to be under shelter as per shire regulations. If your
marquee will not fit in the space provided please contact us. If providing your own free standing shelter
please make sure it complies with the Shire of Exmouth building code. (Included in Stall Holder Info pack).
Chairs and trestle tables are available for hire.
Market Stalls Unpowered Sites If you require power please select a display site below.(price including GST)
Community Groups/Charities
$27.50
Handmade crafts
$33.00
Business – Clothing, Novelties
$60.50
Display Stalls Power Included
Community Groups/Charities
$55.00
Business
$88.00
Power Please tick
Food Stalls
Power Included on Saturday only
Community Groups/Charities
Commercial
Power Please tick
$55.00
$115.50
Conditions
-Sites will be allocated by the Whaleshark Festival Committee. All effort is made to accommodate everyone’s needs. Stalls
must comply with shire building and trading regulations.
- Please read the “Marquee Requirements Checklist” (attached) prior to the festival. This form needs to be completed
once you have erected your structure. Environmental Health officers may request to see this on inspecting your stall/
Marquee
- All electrical equipment including leads and power boards will need to have been tagged and tested within the last 6
months. Please make sure this is completed prior to the event to avoid disappointment.
- No generators under 10 KVA are to be on the oval. Some exceptions are available, with the written permission of the NWF
committee, subject to noise levels and appropriate testing having taken place.
- Food stalls must comply with Exmouth Shire health regulations (attached in Stall Holders info pack). You will be required to
obtain a permit for your stall from the shire. The Shire will inspect your stall so please ensure you have read the “Guidelines
for Temporary Food Stalls (Not for Profit) included in this pack and comply with their requirements. The Festival will accept
no responsibility for stalls not allowed to operate on the day due to requirements not being met.
-All application fees must be paid 30 days prior to the event.
-NWF reserves the right to reject any entry not deemed suitable for display.
-No monies will be refunded to exhibitors 30 days prior to the event.
-No responsibility will be taken by NWF for any damages that may occur to stalls and displays.
-Talanjee Oval setup will be from FRIDAY am.
-Security will be provided by the festival from 6pm Friday till 6 am Saturday.
-All stalls must be in place by 10am Saturday and remain in place and open until 4.30pm Saturday 27th MAY.
-Vehicles will be allowed on the oval till 9am Saturday, after which all vehicles will have to move outside the road closures.
No vehicles allowed back on site till 4.45pm.
-No refunds will be made for bad weather on the day.
- Late applications will incur a fee of $100.
I have read and understand the above conditions and agree to abide by them
SIGNED:____________________________
NAME:_____________________________
DATE:______________________________
ALL ENQUIRIES TO Branka King on 0417 950 236 [email protected]
Or
[email protected]
Please make payments to:
NINGALOO WHALESHARK FESTIVAL
BSB: 036 180
ACCOUNT: 147 687
*Please ensure you use your invoice number as reference
Or Cheques made out to; Ningaloo Whaleshark Festival Inc.,
PO BOX 340, EXMOUTH, 6707