Requirements for the operation of a temporary food stall

The following requirements must be met when operating a temporary food stall at any event within the North Sydney local government area.

This information should be read in conjunction with the following:

• NSW Food Authority ‘Guidelines for Food Businesses at Temporary Events’
• Food Standards Code and the Food Act 2003

Stall requirements

1. A temporary food stall must have a roof and three sides designed to maintain adequate ventilation and protection of food. The stall shall be of plastic or vinyl type sheeting and care must be taken to ensure the stall is stable and secure – three sides/walls required where open food is being prepared, handled and/or cooked on-site.
2. An overhead cover must be provided to all cooking areas or food storage areas outside of the stall.
3. Where the ground is unsealed or where food is being processed and/or cooked onsite a durable dust and moisture cover must be laid over the entire floor area of the stall. A suitable material would be an impervious membrane such as rubber matting.
4. All stall counter surfaces shall be smooth, durable and impervious. Surfaces can be covered with plastic or plastic table cloths to meet this requirement. Surfaces that cannot be easily cleaned, such as wood, will not be accepted.
5. All power and gas service leads must be secured.

Cooking equipment

1. Heating and cooking equipment must be located within the food stall. The equipment must be located so that the public are protected from hot appliances.
2. The food stall must be of adequate size and height to provide a safe and comfortable work area. Appliances that produce heat and flame must be located away from the walls and lower roof area of the stall.
3. Open flame barbecue cooking plates, char grilles and cookers that use hot coals can be located externally and adjacent to the food stall and must be barricaded to prevent public access. An overhead cover must also be provided. Ensure that all BBQ residues are collected in drip trays.

Protection of food

1. All food on display must be either:
   • wrapped or packaged; or
   • completely enclosed in a suitable display cabinet; or
   • be protected by a physical barrier such as Perspex/glass sneeze guard or clear plastic siding to the stall; or
   • located so as not to be openly accessible to the public. (whole fruit and vegetables exempted)
2. All food must be stored at least 750mm above the ground or in suitable impervious containers. All food must be kept wrapped, packaged or in enclosed containers. Stored food should be protected from damage; kept out of direct sunlight and under an overhead cover.
3. Any food which is given away as "samples" must be distributed in a supervised manner, i.e. given out off a tray or plate by a staff member. It must not be left out for self-service on any counter, bench top or food display unit.
4. All food deliveries to the stall must be kept wrapped, packaged or in enclosed containers to protect from contamination.
5. Single use eating and drinking utensils, straws, etc, shall be pre-wrapped or adequately protected from contamination.
6. All condiments such as sauce, mustard, etc, must be kept in squeeze type dispensers or in individual sealed packets.
7. Smoking is not permitted inside, around or at the rear of the food stall.
8. Cross contamination - adequate measures must be taken to prevent cross contamination from raw foods to cooked foods. This includes:
   • ensuring there are separate utensils for cooked and raw meats, poultry and seafood;
   • covering all food;
   • keeping cooked meat and salads separate from raw meat, raw poultry and raw seafood, and
   • washing your hands after handling raw meats, raw poultry, raw seafood and raw vegetables.
9. All packaged food for retail sale must comply with the labelling requirements of the General Food Standard Chapter 1, part 1.2 – labelling and other information requirements.

Rubbish disposal

1. The stall is to be provided with a garbage bin for the storage of the stall's waste. Separate storage of paper, cardboard or other recyclable material is encouraged.
2. Suitable garbage bins must be provided near the food stall for the public to dispose of used takeaway food containers, drink containers and other refuse.
3. Provision must be made for the storage of waste water and cooking oils generated within the stall.
4. Waste water and oils must not be disposed of into the stormwater system or on the ground. All waste water and oils must be disposed of through a licensed contractor. Fines can be imposed by Council's Officers for incorrect disposal of liquid waste.

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.

Food temperature control

1. All hot food must be kept above 60°C. All cold food must be kept below 5°C.
2. All frozen food must be kept below (minus) -18°C i.e.: hard frozen.
3. Chilled food intended to be served hot must be rapidly reheated to 750 C or above.
4. All takeaway food prepared at the food stall must be sold immediately unless there is a suitable food warmer or display cabinet in which to keep the food either hot or cold.
5. Refrigeration facilities must be large enough to hold Potentially Hazardous Foods at 50C or below at all times. This may require the use of portable cool rooms.
6. Provide a thermometer that is able to measure the core temperature of food.

Food safety supervisor

Any food stall selling food that is ready to eat, potentially hazardous and not sold and served in the supplier’s original package must have a food safety supervisor.

Food handlers

All food handlers must:

• have adequate skills and knowledge in food safety and food hygiene matters;
• cease handling food if suffering with symptoms that may be associated with a food borne illness;
• observe excellent personal hygiene and hand washing practices.
• be appropriately dressed with at least a head covering, clean apron and enclosed shoes.

Checklist

Use this checklist to help ensure you are following North Sydney’s Requirements for the Operation of a Temporary Food Stall.