Requirements for the operation of a temporary food stall

Washing facilities

  1. Separate hand-washing facilities must be provided within the food stall. Warm water is to be dispensed by tap with a single spout into a hand bowl for washing. The waste water is to be disposed of into a waste water container.
  2. An adequate supply of warm running water (approximately 40°C), liquid soap and disposable paper towels must be provided at each hand wash (station) basin.
  3. A sealed container of potable water (minimum capacity 10 litres) with a tap must be provided together with suitable bowls, clean towels, detergent and sanitiser for cleaning and sanitising of utensils unless it can be demonstrated that the stall holder has provided a sufficient number of utensils for use for the duration of the event.
  4. A food grade sanitiser must be available for use as necessary at the stall.
Print page

Stay Connected