More Info

   This pamphlet has been compiled as a basic guideline in the setting up and operations of a
 Temporary Food Stall within the Kingborough Council area. More specific information can be
     obtained by contacting the Environmental Health Office of the Council on 62 11 8242

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§   A temporary food stall shall be in a structure that has a roof and three sides that are
    covered with canvas, plastic sheeting, vinyl etc (e.g. tent, marquee), see attached diagram.

§   Floors shall be maintained or constructed in such a manner as to prevent the
    contamination of food by dust, insects etc. They must be impervious and in good repair.

Food Hygiene

§   All food and drinks must be prepared on a licensed and approved food premises or van.
    A domestic kitchen is NOT approved.

§   Food should be delivered to the event in approved food handling containers or vehicles.
    The delivery of unprotected food without strict temperature control in private cars or
    station wagons is not permitted.

§   All food and utensils should be stored above floor level or ground covering. All food to
    be covered in impervious containers and wrapped completely in plastic, do not use cloth
    or paper towelling as covers or wrapping. Food must also be protected from dust, flies,
    sunlight, human breath and touch. The public must not be permitted to serve themselves
    with unwrapped food.

§   Raw food and cooked food should be stored and handled separately to prevent cross

§   Don’t use the same utensils for cooked and uncooked food.

§   Smoking is not permitted in food areas and food handlers must wash their hands
    thoroughly following smoking.

§   Food handling areas should be kept at least 10m distance from toilets and manures, and
    NO animals are permitted in the food handling area.

Food Temperature Control and Food Handling

§   Do not store perishable food at air temperature.

§   All raw and perishable foods shall be stored under refrigeration at all times.

§   Provision must be made for transport of foods to the venue and overnight storage below

§   All takeaway foods prepared on the stall shall be for immediate sale and consumption
    unless a suitable food warmer of food display is available which would maintain the food
    at a temperature of at least 60ºC (hot foods) or not more than 5ºC (cold foods).
    Note: The above temperatures must be maintained throughout the food, not just on the surface.

§   Thaw frozen foods in the refrigerator – it may take longer, but it helps keep food
    poisoning and spoilage bacteria down to acceptable levels.
§   Pre-prepared food products or pre-cooked food consisting wholly or in part of fresh
    cream, custard or trifle shall not be sold from a one day food stall, unless stored or
    displayed under refrigerated conditions.

§   The sale of pre-cooked chicken or pre-cooked rice from a one-day food staff is not

§   Tongs and / or gloves must be used by food handlers, no person should physically
    handle food.
    Note: Gloves should be single use and changed once contaminated.

§   Dispensing of unwrapped / unpackaged food should be via a clean serviette or suitable
    paper bag.

Personal Hygiene

§   All food handlers must be clean and free from infectious disease. Fingernails must be
    short and clean and hands free of cuts and sores.

§   Disposable gloves and utensils (food tongs) must be used for food handling where
    practical. Gloves must be changed and hands must be washed regularly, particularly
    between handling raw products or money.

§   Allocate one person to handle money, this person must not handle food.

§   Wear clean washable protective clothing such as an apron at all times.

§   Adequate head covering, ie. hat, net, cap, scarf, must be worn at ALL times when in the
    food van/stall.

§   Food handlers must have access to an approved sanitary facility.

Washing Facilities

§   Separate hand washing facilities and utensil washing facilities shall be provided.

§   Food handlers must always use the hand wash facility for washing their hands, especially:

    §   After using the toilet;
    §   Before starting work;
    §   After eating, smoking or blowing their nose;
    §   After handling waste food or rubbish;
    §   After handling potentially hazardous foods such as raw meats etc.

§   Two buckets shall be used for hand washing. One for cleaning hands with dilute sanitiser
    therein and another with clean rinse water.

§   Food handlers must be provided with disposable hand towels for drying their hands.

§   Cooking and heating equipment shall not be within reach of the public.

Rubbish Disposal

§   Suitable flyproof garbage receptacles shall be provided near the stall for the public to
    dispose of used food containers.

§   Adequate arrangements shall be made for the storage and regular removal of garbage
    generated inside and outside the food stall.

Packaged Food

§   Foods to be sold packaged must comply with the following:

    §   They must have been prepared and packaged in a registered food premises.

    §   They must be transported to the venue with appropriate refrigeration if required.

    §   They must be labelled with the prescribed name (eg butter) or an appropriate
        designation (eg Strawberry Jam), name and contact details of the maker or packager
        of the product. Also, a list of the ingredients and ‘Best Before’ date must be

    §   Some exemptions apply to Charities and Community Organisations. Contact your
        local Environmental Health Officer for more information.

    §   Please note, it is the responsibility of those who sell any packaged food to the public
        to ensure that it is adequately labelled as required by the Food Standards Australia
        New Zealand.



§   All excess clothing, handbags etc must be stored in an area outside the food stall.

§   Disposal of sullage / wastewater must be to a point approved by an Environmental Health
    Officer from the Kingborough Council.

§   Toilet facilities must be available to food handlers in reasonable proximity to the food

§   Water used in the operation of the food stall must be of potable quality.

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