Guidelines for food stalls

Photo of scallops in food stall

This section of our website is designed to help people who are intending to sell food from a stall or other temporary structure.

To operate a food stall (our any stall) in our district you will need to apply for a permit.

Application Forms

Special Event Licence Application

Use this form if you are organising one-off events or festival and if you are attending an event as a food trader.

Mobile Trader Application

Use this form if you want to operate a mobile food business in our district

Short Term event with Food Stalls Application

Use this form if you are an event organiser wanting a permit for an annual event or for a series of events with food stalls.

Hygiene

Ensuring good food hygiene practices at stalls can be more difficult than it is in a registered food premises. This is because:

  • Sanitary facilities (such as toilets and wash hand basins) and cleaning facilities (such as sinks and hot water) may not be readily available at stalls.
  • Refrigeration and/or hot food-holding equipment may not be available for the temperature control of readily perishable foods.
  • Appropriate food protection equipment may not be available.
  • The operation will be more susceptible to the prevailing weather (wind, temperature, dust, rain) and the control of insects and other pests may be difficult.

Particular problems that can arise at food stalls include:

  • The contamination of food from unwashed hands due to the unavailability of readily accessible wash hand basins, hot and cold water, soap, nail brushes, and a hygienic means of drying hands.
  • The rapid growth of food poisoning and food spoilage bacteria in the absence of refrigeration and hot cabinets to keep food cold (4deg C or less) or hot (above 60deg C).
  • The contamination of food by environmental contamination, birds and insects due to inadequate shelter and food covers.
  • The contamination of food from unclean and unhygienic preparation surfaces, equipment, utensils and appliances due to the absence of sinks, dishwashers, hot and cold water, detergents and sanitisers.
  • The contamination of food during delivery to and from the stall in unsuitable containers and transport vehicles.

The Stall 

When setting up your stall you must ensure:

  • You have running water, soap, nail brush and paper towels on site. If running water is not available you may provide a hygienic container with a tap and a bucket underneath to collect the dirty water.

(A simple hand washing station can be created with a 20 litre carboy of water fitted with a suitable tap, a cake or pump of soap and bucket below to catch the used water. The station will have to be maintained in that the water container will need to kept topped up and the waste bucket emptied. Paper towels are to be used for the drying of so a rubbish bin for those towels is also needed. It is the responsibility of each stall holder to provide and maintain their wash hand station.)

  • All food is kept covered to protect it from flies and dirt.
  • Perishable food for sale is kept either above 60o C or below 4o C in a refrigerator or chilly bin with ice packs.
  • Rubbish is stored in a sealed container and disposed of into an appropriate rubbish collection point. Where food is normally sold for immediate consumption and includes disposable material (such as: paper wrappers, serviettes, paper containers etc.) the stall holder must provide suitable waste containers at or near the stall for the use of the customers.
  • Waste water is disposed of into the sewerage system and not down the storm water drains.

If cooking food at your stall follow the rules below;

Clean

  •  Wash and dry hands thoroughly before starting to prepare food and every time after touching raw meat or poultry.
  • Before cooking, make sure that all utensils and surfaces, on which food is put,are spotlessly clean.

Cook

  • Use pre-cooked meats whenever possible.
  • Cook meats right through until the centre is steaming hot and thejuices run clear and there is no pink flesh. For compound foods, such as curry, the whole container of food must be raised to 70 degrees celcius and held at that temperature for at least 10 minutes before serving. Any Chicken product must reach a core temperature of 75 degrees celcius. It is strongly recommended that ALL meat be brought to a core temperature of 75 degrees celcius.
  • Make sure burgers, sausages, pork and poultry are cooked until the juices run clear and there is no pink flesh.
  • Use one set of utensils for raw meats and poultry and another set for cooked.
  • Place cooked items on a clean plate, not one that holds raw foods.
  • Eat food as soon as possible after it is cooked.
  • Keep food hot on the side of the grill rack or oven until it is eaten.

Cover

  • Keep foods covered as much as possible to prevent them being contaminated by insects, dust etc.
  • Discard perishable food that has been left at room temperature for more than 2 hours.

Chill

  • Store meat, poultry and other perishable foods cold until ready to cook. Once outdoors, use an icepack and cool bag or chilly-bin to keep food cold.
  • Store raw meat and poultry away from other foods and below ready to eat foods in the refrigerator.
  • Defrost meat and poultry fully so it cooks evenly on the barbecue.
  • Marinating food should be kept in the refrigerator.

Food Protection

  • Ensure that perishable food is maintained at a temperature below 4ºC or greater than 60ºC;

High risk foods are those perishable foods that can support the growth of harmful bacteria (that can cause food poisoning) and are intended to be eaten without any further treatment such as cooking which would destroy the bacteria. They include:

  • All cooked meat and poultry
  • Cooked meat products including gravy, stock and roll/sandwich fillings
  • Milk, cream, artificial cream, custards and dairy products
  • Cooked eggs and soft products made with eggs
  • Shellfish and other seafood
  • Cooked rice
  • Ensure that food is not accessible to flies, birds and animals;
  • Do not place food on the ground or within 450mm of the ground;
  • Ensure that cooked food does not come into contact with any raw meat or any surface that has been in contact with raw meat;
  • Ensure that readily perishable food and ready to eat food is covered to protect it from contamination;
  • All condiments such as sauces, mustards, etc shall e contained in individually sealed packs or squeeze type dispensers

Hygienic Transport of Food

  • Ensure that the food is contained within a clean compartment, container or receptacle; or is effectively wrapped or covered to prevent contamination;
  • Ensure that compartments, containers, and other receptacles that are used for the transport of unwrapped food can be readily cleansed and are not to be used for any other purpose;
  • Ensure that any readily perishable food is not kept at a temperature between 4ºC and 60ºC for more than one hour;
  • Do not allow any part of a vehicle or compartment in which food is transported to be used for the conveyance of any animal or any other material which may directly or indirectly contaminate the food;

Personal Hygiene

Safe food starts with healthy and clean food handlers.

  • People who have cold or flu symptoms or have had sickness or diarrhoea within 48hrs of the event, or anyone with sores / lesions on their hands, neck or head should not help with food for the event.;
  • Smoking while preparing or serving food is not permitted;

Hand Washing

  • All those handling food must wash their hands – Before handling any food or equipment
  • After handling raw food, especially meat and chicken, before they handle other foods
  • Immediately after going to the toilet, blowing their nose, coughing, sneezing, smoking, eating, combing or touching their hair, handling waste food or rubbish and handling cleaning equipment
  • Hands must be washed thoroughly, preferably using a bactericidal soap, then rinsed in clean water and dried on a disposable towel;
  • Keep your finger nails short and clean;
  • Wear a clean apron and tie long hair back;
  • Avoid handling the food, where possible use tongs or clean serviettes. Disposable gloves can be used but it is important to remember not to handle money or wipe your face or clothes with them on as they can easily become contaminated.
  • Do not handle food if you have open/uncovered infected sores or wounds.

Food Equipment and Utensils

  • Ensure that any appliance, utensil, or equipment that is to come into contact with food is clean before use;
  • Ensure that all appliances, utensils, and equipment, are in good condition, and if reusable, can be readily cleaned;

Refuse Disposal for Stalls

  • Rubbish must be stored in a sealed container and disposed of after trading ceases into an appropriate rubbish collection point. Where food is normally sold for immediate consumption and includes disposable material (such as: paper wrappers, serviettes, paper containers, etc.), the stall holder must provide suitable waste containers at or near the stall for the use of the customers.
  • All waste water must be disposed of into the sewerage system and not down the storm water drains.