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APPLICATION TO OPERATE A TEMPORARY FOOD PREMISES Name of Operator

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APPLICATION TO OPERATE A TEMPORARY FOOD PREMISES Name of Operator Powered By Docstoc
					                                                                                 64-68 Ovens Street
                                                                                        PO Box 238
                                                                          WANGARATTA, VIC 3676
                                                                          Telephone: (03) 5722 0888
                                                                                Fax: (03) 5721 9526
                                                               E-mail: council@wangaratta.vic.gov.au
                                                                              ABN 67 784 981 354
In Replying Please Quote: 75 040 001
If Calling Please Ask For: Ross Cairns or Elizabeth Richards
        APPLICATION TO OPERATE A TEMPORARY FOOD PREMISES

Name of Operator:…………………………………………………………………….

Address of Operator:………………………………………………………………….
…………………………………………………………………………………………..

Phone number:………………………..………Mobile:……………………………...

Email address:………………………………………………………………………...

Trading as:……………………………………………………………………………..

Site of temporary food premises:……………………………………………………
…………………………………………………………………………………………..

Date/s of temporary food premises:……………………………………….

Purpose of temporary food premises:……………………………………..

Please specify the full range of food offered (or alternatively, supply a
menu):……………………………………………………………….……………….
………………………………………………………………………………….……..
…………………………………………………………………………………………

Please indicate which of the following you sell directly or will be using as
ingredients:
Milk Products              Poultry                       Salads/rice dishes

Egg Products                            Fish/Fish products        *Meat: raw *

Ice-cream                               Shellfish                 Meat: cooked

**The sale of raw meat is required to be sold in sealed, robust, leak proof
containers. You must be able to demonstrate to Council and the purchaser,
that the meat has been processed in Primesafe licensed premises.**

Type of operation:

Stall                                   Mobile Unit               Stand

Tent/Marquee

Other (please specify):……………………………………………………….
Please indicate the type of facilities to be provided on site:

Refrigerators                   Freezers                         Deep Fry(s)

Oven(s)                         Grill                            Microwave(s)

Sink(s)                         Wash hand basin(s)               Hot Water

Other facilities (please specify):..……………………………………………..

Please indicate power sources:

LPG                             Electrical Generator

Other (please specify):…………………………………………………….

Is the food to be prepared or stored in a premises other than the temporary
food premises/vehicle? If so, please state which municipality the premises is
registered with:……………………………………………………………………..
……………………………………………………………………………………….
……………………………………………………………………………………….

Will the food be delivered to the site by a separate supplier and if so what
arrangements will be made for its reception?
No                        Yes
……………………………………………………………………………………….
……………………………………………………………………………………….

How long will the event(s) last and how many sites will be involved?
……………………………………………………………………………………….
……………………………………………………………………………………….

Have you completed an approved food handler hygiene course and if so
where and when?
No                      Yes
………………………………………………………………………………………
………………………………………………………………………………………
Hygiene Course:………………………………………………………………….
Date:………………………………………………………………………………...


I ………………………………………….. have read all the enclosed information
regarding the sale of food at a temporary food premises and I agree to abide
with all the requirements. I understand that on the day of the function
environmental health officers may be present and they reserve the right to
stop the sale of food items on the spot if I am not adhering to these
requirements.

Signed:…………………………………………………………………………..
Date:……………………………


#If you are a registered premises, please have a copy of your current registration certificate
present at your temporary food premises and Food Safety Program.
#Community/Charity Groups must also have their relevant Food Safety Program on site.
                                                                                 64-66 Ovens Street
                                                                                       P.O. Box 238
                                                                          WANGARATTA, VIC 3676
                                                                          Telephone: (03) 5722 0888
                                                                                Fax: (03) 5721 9526
                                                               E-mail: council@wangaratta.vic.gov.au
                                                                              ABN 67 784 981 354
In Replying Please Quote: 75 040 001
If Calling Please Ask For: Ross Cairns or Elizabeth Richards

         REQUIREMENTS FOR OPERATION OF A TEMPORARY FOOD
                            PREMISES

1. A Food Safety Program must be present at the stall and a copy must be
   provided to council prior to event.

2. All high risk foods must be kept cold at 5°C or colder, or kept hot at 60°C
   or hotter. Cream is not permitted.

3. Hand wash facilities must be available at the stall. It must comprise of a
   water container with a tap device, liquid soap and single-leaf paper towel.

4. Tongs, utensils etc are to be used wherever possible. Gloves must also
   be available and when worn must be changed frequently.

5. Bain maries and the like must be protected to prevent contamination from
   customers.

6. All food must be protected whether it is in storage or display from
   contamination.

7. All food handlers must wear a clean washable apron.

8. All food handlers with long hair must have it securely tied back.

9. A separate person for money handling is strongly recommended.

10. For utensil/equipment washing a basin will need to provided. Hot water
    must be used in the basin to ensure adequate cleaning and sanitising.

11. *Labelling for foods (eg cakes, preserves etc) must include the following
    information: Name of Product, Ingredients, Producer details, Best
    before/use-by. Pre-made sandwiches/rolls must name the ingredients.

12. Provide adequate lidded rubbish bins within or adjacent to the stall.

13. Waste water from hand washing and utensil/equipment washing must be
    disposed of in the sewer and not in the storm water drains.

Ensure all food handlers within your temporary food premises read the
attached pamphlets.

				
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