How to set up a temporary food stall
- Provide a tent, marquee or stand so that food is handled under cover.
- Provide an umbrella for barbecue’s if you’re not cooking within the covered area
Umbrellas must cover the entire barbecue area
- Provide hand washing facilities where any handling of unpackaged food occurs (this includes tastings). If not located in the stall, temporary facilities are required to have the following:
- A water drum with a tap and a bucket to collect dirty water, or a sink
Liquid soap and disposable paper towels
Provide utensil washing facilities when unpackaged food is handled. a) If these are not located nearby, temporary facilities need to be provided or an adequate supply of clean utensils is necessary
- Display and store all potentially hazardous food below 5⁰C for cold food or above 60⁰C for hot food.
- Supply enough ice or ice bricks when using ice boxes to maintain food below 5⁰C
b) Do not reheat food in a Bain-Marie, these units are only to keep food hot
- Protect food from physical contamination. Store unpackaged food:
- Within display cabinets with doors such as Bain-Maries or refrigerated display cabinets
Within containers, or provided with pest proof covers or guards
- All benches and tables must be smooth and easily cleanable.
- Timber surfaces must be free of cracks and appropriately sealed
- Provide enough bench space to store all food and other items off the ground
Provide floor mats when food preparation occurs on a dirt, grassed or unsealed ground.
Dispose of all waste water to sewer, and not a storm water drain or the gutter.
Provide garbage bins with lids for the temporary storage of waste. a) Bins should be placed away from any raw or cooked food
- Register your community group or business on FoodTrader
- Notify us when you are operating by submitting a ‘Statement of Trade’ online
- Complete your food safety records on the day of the event If you have further questions, please contact the Environmental Health Unit on 9599 4417.
