Guidelines for food businesses at temporary events

GUIDELINES FOR
FOOD BUSINESSES
AT TEMPORARY
EVENTS
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Contents
Introduction ................................................................................................................................................................. 4
What is a temporary event? ...................................................................................................................................... 4
Obligations on selling food ........................................................................................................................................ 4
Charities and community groups............................................................................................................................... 5
Administration............................................................................................................................................................. 6
Notification................................................................................................................................................................. 6
Licensing ................................................................................................................................................................... 6
Council approvals ...................................................................................................................................................... 6
Food Safety Supervisor ............................................................................................................................................. 7
Inspections ................................................................................................................................................................ 7
Fees and charges ..................................................................................................................................................... 7
Conditions of operation ............................................................................................................................................. 9
Location of food stalls ............................................................................................................................................... 9
Toilets ........................................................................................................................................................................ 9
Maintenance .............................................................................................................................................................. 9
Garbage and recyclable matter ................................................................................................................................. 9
Animals and pests ..................................................................................................................................................... 9
Children in food stalls ................................................................................................................................................ 9
Water and ice .......................................................................................................................................................... 10
Facilities..................................................................................................................................................................... 11
Construction of temporary food stalls ..................................................................................................................... 11
Fixtures .................................................................................................................................................................... 11
Cleaning, sanitising and hand washing facilities ..................................................................................................... 11
Waste disposal ........................................................................................................................................................ 12
Food handling ........................................................................................................................................................... 13
Food suppliers ......................................................................................................................................................... 13
Preparing food at home........................................................................................................................................... 13
Transport of food to events ..................................................................................................................................... 13
Food storage ........................................................................................................................................................... 13
Potentially hazardous foods and temperature control ............................................................................................ 14
Cross contamination ............................................................................................................................................... 15
Food display ............................................................................................................................................................ 15
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Crockery, wrappings and packaging ....................................................................................................................... 15
Single-use items ...................................................................................................................................................... 15
Skills and knowledge ............................................................................................................................................... 15
Food Safety Supervisor ........................................................................................................................................... 16
Staff illness .............................................................................................................................................................. 16
Requirements for food handlers .............................................................................................................................. 16
Hand washing.......................................................................................................................................................... 17
Money handling/touching customers’ hands when serving food ............................................................................ 17
Cleaning and sanitising ........................................................................................................................................... 17
Labelling .................................................................................................................................................................. 17
Electricity and gas supplies, fire extinguishers and work safety ........................................................................ 20
Pollution prevention ................................................................................................................................................. 20
Temporary food stall layout..................................................................................................................................... 21
Temporary food stall checklist ................................................................................................................................ 22
Contact information .................................................................................................................................................. 24
Key definitions .......................................................................................................................................................... 25
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Introduction
These guidelines inform businesses selling food at temporary events in NSW of their legal requirements in relation
to the NSW Food Act 2003 (the Act) and the Food Standard Code (the Code). They provide information on basic
requirements such as power supply and waste disposal, and suggest ways to maintain food safety at the event.
Businesses and local council environmental health officers (EHOs) can use this guide to assess compliance with
the Act and the Code.
This document details legal requirements for food businesses and provides guidance on food safety at temporary
events.
This guideline also provides businesses with a guide to applicable fees and charges that councils may levy.
Food businesses wishing to sell food at temporary events should contact the council where the event is based prior
to operating to check if a permit to trade on public land is required, if an inspection must be completed, if there are
any applicable fees and/or if there any other requirements.
What is a temporary event?
A temporary event is any occasion which is of limited duration or periodic in nature and where food is sold to
consumers from a temporary structure or vehicle. Examples include fairs, festivals, markets and shows.
These guidelines cover all types of food businesses at temporary events and provide guidance for additional
requirements when the temporary event continues over several days introducing additional risks. The checklist
provided within the document can be used to self-assess compliance with general requirements.
While mobile food vending vehicles often operate at temporary events, it is recommended that they refer to the
Food Authority document Guidelines for mobile food vending vehicles.
Obligations on selling food
A person handling or selling food or operating stalls used for selling food for human consumption, including drinks,
produce, fruit and vegetables or pre-packaged food, is deemed to be a ‘food business’. This includes not-for-profit
operations.
A food business is required to sell safe and suitable food in accordance with the NSW Food Act 2003 (the Act),
which also mandates compliance with the national Food Standards Code (the Code). Of particular relevance for
temporary events are parts 1.2 (labelling) and 3.1.1, 3.2.2 and 3.2.3 (food safety standards) of the Code, which can
be accessed at www.foodstandards.gov.au
Failure to comply with the requirements may lead to enforcement action. Depending on the food safety risk
identified, this action may include a warning letter, improvement notice, penalty notice, seizure, prohibition or
prosecution. The NSW Food Authority (the Food Authority) and councils generally follow an escalating enforcement
policy.
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Charities and community groups
Charities and community groups are those which do not derive funds for personal financial
gain, but direct any profits back to the community (e.g. local sports clubs, Lions and Rotary
clubs).
The Food Act 2003 (NSW) and Food Standards Code apply to all food businesses including
those selling food for charity or community purposes. It is always an offence to sell food that is
unsafe or unsuitable. Charities and community groups are exempt from some requirements:
•
Notification of food business is not required if food sold is not potentially hazardous (e.g.
scones) or is to be consumed immediately after thorough cooking (e.g. sausage sizzle)
•
Food Safety Supervisor requirements do not apply
•
Some labelling requirements do not apply; however it is a requirement to provide
information to customers on request about these allergenic ingredients:
– cereals containing gluten
– crustacean and their products
– fish and fish products
– egg and egg products
– milk and milk products
– peanuts and peanut products
– sesame seeds and sesame seed products
– soybean and soybean products
– tree nuts and tree nut products
Further information can be obtained from the NSW Food Authority or local councils.
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Administration
Notification
Food businesses that trade at temporary events must ensure that their details have been notified to their local
council prior to commencing trading for the first time. Businesses should notify the council where the majority of
their trade is undertaken, or where they are based if they do not trade in a regular location or the council where the
event is being held. Notification is a compulsory requirement.
Appropriate details for notification include:
•
contact details for the food business including the name of the food business and the name and business
address of the proprietor of the food business,
•
the nature of the food business, and
•
the location of all food premises of the food business that are within the jurisdiction of the enforcement agency.
Notification may be made to council in any form that includes the above details.
The only exceptions are:
•
businesses licensed or notified with the NSW Food Authority, or
•
not-for-profit fundraising events where there is sale of low risk food (e.g. tea/coffee and biscuits) or sale of food
that is thoroughly cooked immediately before consumption (e.g. sausage sizzle).
Notification is a one-off process unless your details change, in which case you are required to provide an update to
the appropriate authority.
Licensing
Some retailers at temporary events require a Food Authority licence if there is an activity that requires a licence in
the business, such as:
•
businesses that conduct food service to vulnerable persons
•
high-risk plant product businesses
•
businesses that handle or process meat
•
businesses that further process seafood
•
businesses that handle shellfish
•
dairy producers, factories and vendors
•
businesses that produce or process eggs and egg related products
If you carry out one of these activities, contact the Food Authority well before the event to determine whether
you require a license.
Council approvals
Local councils are generally responsible for the approval of temporary events and the stalls retailing food (including
alcohol) at that event. Some councils require development consent for temporary events, so you may be required
to lodge a development application. Some councils require the temporary site itself to be registered/approved (for
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example, s68 approval to operate issued under the Local Government Act 1993). It is important to check specific
requirements with the local council well before the event.
To avoid unnecessary interruption to your business, it is wise to have your valid Council permit on display so that
inspecting officers (and customers) can retrieve information about the stall operator if required.
Food Safety Supervisor
Food businesses operating at temporary events may need to appoint a Food Safety Supervisor (refer to section
5.11 of this document for details). Ensure this is done well before the event. You must keep a copy of the certificate
on the stall and it is wise to have it on display for inspecting officers which also provides the added benefit of
promoting your investment in food safety to your customers.
Inspections
The inspection of retail food businesses trading at temporary events are conducted by council’s environmental
health officers who are authorised officers under the Food Act 2003. They check that good food safety practices
are in place, such as temperature control, cleanliness, hand washing and labelling (refer to checklist at end of this
document).
Inspections at all temporary food events may not be possible. Small events where low risk foods are sold may not
require inspection. Large events, particularly where high risk food is sold, or those that have had a poor compliance
history, are likely to be inspected.
Councils adopt a risk based approach when inspecting food businesses at temporary events and to determine
which businesses to inspect. The risk factors considered are:
•
number of food businesses trading at the event
•
type of food being sold at the event (PHF vs non PHF)
•
estimated number of visitors to the event
•
duration of the event
•
any complaints made against food businesses trading at the event
•
compliance history of the event
•
access to facilities and services such as potable water, to waste water management staff toilets, waste
management, electricity,
•
camping and showering provisions etc.
Fees and charges
The local council may charge fees for inspecting your food handling activities under the Local Government Act
1993. The fee amount can vary between councils.
Check with the local council/s in which you trade to find out what fees apply to you. There may be other fees and
charges levied by councils for approval to trade under other legislation. Please contact your local council for details.
Councils can levy an inspection fee against the event organiser, or against the individual temporary food
businesses.
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The inspection fee levied can be:
•
a fixed fee, or
•
based on the council’s hourly food inspection rate.
If council decides an additional inspection is required for a business (because of poor compliance), an inspection
fee can be levied against the individual food business.
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Conditions of operation
Location of food stalls
a) Stalls should be set up on sealed ground and away from drainage lines to avoid cross contamination and
maintain stall cleanliness. If only unsealed sites are available or where PHF is being prepared on site (the
ground where food is being prepared and stored should be completely covered.
b) Multi day events that remain committed to trading regardless of weather conditions will need to implement
further measures such as raised floors. Floor coverings must be easily cleaned and non-absorbent.
c) The open side of the stall (stalls must have walls fixed on three sides) should not face prevailing winds to
reduce dust, odour and insect problems.
d)
Stalls should be located away from toilets and garbage areas to prevent airborne contamination.
Toilets
Food business operators (and event management) must ensure that adequate toilet facilities are available for food
handlers. This includes adequate hand washing facilities including the provision of warm water soap and an
effective means of drying hands (e.g. paper towels). Multi day events should have an appropriate ratio of staff only
toilets to the number of food stalls trading. Using the Building Code of Australia table F2.3, toilets in class 6
buildings (restaurant/ café) the recommended ratio is 1 toilet per 15 employees.
Maintenance
The food stall and its fixtures, fittings and equipment, toilets and hand washing facilities as well as parts of vehicles
used to transport food, must be kept clean, sanitised and in good, working order (i.e. free from dirt, fumes, smoke,
odours and other contaminants). Timber surfaces should be avoided and if used must be maintained so they are
non-absorbent and easily cleaned.
Garbage and recyclable matter
Food business operators (and event management) must ensure there are:
•
Adequate rubbish dumpsters located away from food stalls so that vermin and flying insects are not attracted to
food preparation areas.,
•
adequately sized, enclosed rubbish bins at each food stall,
•
arrangements to dispose of garbage at the end of the day, and
•
Recyclable, re-useable or compostable products wherever possible.
Animals and pests
Take all practicable measures to prevent pests (including birds, spiders, wildlife and flying insects) from entering
the food stall or coming into contact with any fixtures, equipment or parts of vehicles used to transport food.
Animals are not permitted to enter a food stall at any time. ‘Assistance animals’ are permitted in public dining and
drinking areas. (Assistance animals are guide dogs that are trained to help people with disabilities.)
Children in food stalls
For health and safety reasons, children should not be allowed to enter the preparation area of a food stall.
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Camping in or near food stalls is not permitted, a designated area is usually set aside for staff camping at multi day
events.
Water and ice
a) Potable water (i.e. safe for human consumption) must be used for washing and preparing food, or as an
ingredient in food. Town water supplies are considered to be potable. Using water from other sources may be
suitable but this should be checked with the local council.
b) Only materials of food-grade rating should be used to store water.
c) Ice used to keep food cool or to add to food or drink must be made from potable water and treated as food. Do
not break up ice bags on bare ground, use a food preparation sink or counter.
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Facilities
Facilities should be constructed to ensure a good standard of food hygiene and allow for easy cleaning and
maintenance (see diagrams in section 6).
Construction of temporary food stalls
Temporary food stalls include any structure set up for an occasional event such as a fête, fair, market or festival,
where it can be demonstrated that food safety will not be compromised.
The minimum standard of construction for temporary food stalls is:
•
preparation and serving areas to be enclosed on three sides
•
entire food premises (including barbeques and cool rooms) to be adequately screened to reduce the risk of
food contamination and to restrict public access
•
floors to be in the form of a non-absorbent easily cleaned material (e.g. vinyl) cut larger than the floor area to
enable it to be turned up at the wall and clipped or fixed into position. Floors in multi day events should be
raised to account for wet weather, and should consider high traffic areas i.e. between the stall and cool room.
The event organiser may coordinate stalls construction and as such should consider these requirements
•
walls to be non-absorbent easily cleaned. The framework of the wall panels should support the fabric taut and
rigid. No part of the walls should flap in the breeze or be unsecured
•
ceiling to be of similar construction to the walls
•
whole structure to be securely fixed together when assembled and protected against wind.
For pre-packaged and low-risk foods at single day events, there may be exemptions from certain construction
requirements due to the reduced food safety risk. Contact the local council to enquire about exemptions. Examples
of pre-packaged and low-risk foods are: pre-bottled or sealed jams, honey, pickles and drinks; pre-wrapped and
sealed cakes, toffees and biscuits; whole fruit, vegetables and nuts intended to be washed or peeled before eating.
Fixtures
Food preparation surfaces (e.g. counters, shelves, stands) must be made from rigid, smooth and durable material,
free of cracks or joints. Timber surfaces should be painted, laminated or clear finished. Shelves should be at least
150 mm off the floor to avoid cross contamination and facilitate effective cleaning and sanitising. Metal end
sections should be sealed.
The preparation and display of food, including unpackaged ready-to-eat food, must be protected from likely
contamination from customers. Sneeze barriers or other enclosures should be considered.
For pre-packaged and low-risk foods, there may be exemptions from certain facility requirements due to the
reduced food safety risk. Contact the local council for details.
Cleaning, sanitising and hand washing facilities
a)
A sealed container of warm potable water (minimum capacity 10 litres) with a tap and suitable bowls or
containers should be provided for cleaning, sanitising and hand washing. Clean towels, detergent and food
grade surface sanitiser must also be provided. For pre-packaged and low-risk foods, there may be exemptions
from certain facility requirements due to the reduced food safety risk. You will need an approval in writing from
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the local council if you wish to be exempt from providing warm potable water for hand washing.
Multi day events will require reticulated potable water supply usually provided by the event organiser.
b)
Reusable eating, drinking, dinnerware and tableware must be washed and sanitised in separate receptacles
used only for that purpose. All food preparation utensils equipment and eating utensils (reusable and
disposable) must be stored a minimum 150mm off the ground.
c)
A hand washing facility, separate from other facilities and used only for that purpose, must be provided where
it is easily and readily accessible e.g. at the staff entrance to the stall. Warm water is needed for effective hand
washing and delivered through a single outlet to a dedicated hand basin. Soap and single-use paper towels
must be provided at, the hand washing facility. Bars require hand washing facilities.
d)
A suitable sanitising agent must be available for sanitising food handling implements and food contact
surfaces. Where utensils are stored in a sanitising solution between uses, the solution should be changed
frequently to keep it clean.
e)
At Multi day events stall holders must include a separate sink for food preparation only.
Waste disposal
Waste water must be disposed of lawfully. Please contact your local water authority prior to the event for advice.
Multi day event organisers will usually provide bulk waste water disposal containers, stall holders should make
arrangements to pump their waste water to that container / location rather than carrying buckets.
A garbage bin with a tight fitting lid should be provided in the stall for solid waste that is then emptied into the bulk
bin frequently and at the end of the day’s trade.
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Food handling
The requirements for handling food for sale for human consumption are outlined in Standard 3.2.2 – Food Safety
Practices and General Requirements and Standard 3.2.3 – Food Premises and Equipment of the Food Standards
Code. These are on the Food Standards Australia New Zealand website at www.foodstandards.gov.au
These requirements also apply to pre-packaged food and low-risk food. Factsheets and user guides (including for
charitable and community not-for-profit organisations) are available on the Food Authority website at
www.foodauthority.nsw.gov.au.
Food suppliers
Obtain all food products from reputable suppliers, as generally they operate under strict quality guidelines. Keep
copies of invoices to trace back if needed in the future.
Preparing food at home
Notification of food business details, construction of facilities, labelling and food handling requirements of the Food
Act 2003 apply equally to the preparation of food for sale from a home kitchen. They also apply to pre-packaged
and low-risk produce and foods. Approval to use home kitchens as part of a food business may be required by
local councils. Contact the local council for more information. The factsheet Home-based food businesses is
available on the Food Authority’s website.
Transport of food to events
All food and packaging for the event must be transported by vehicle so that dust, pests and other likely sources of
contamination are excluded. Whole fruits and vegetables and grains which are to be further processed generally do
not need to be transported under temperature control. (See the NSW Food Authority’s guideline Potentially
hazardous foods: Foods that require temperature control for safety).
Foods that are required to be stored under temperature control or kept frozen must be placed under strict
temperature control or frozen during transportation. Food-grade plastic or insulated containers with tight-fitting lids
may be used for some foods. Where food comes into contact with the surface of the container, it should be
impervious to moisture, constructed of a food-grade material and be capable of being easily cleaned and sanitised.
Lids should not be removed from food containers when the vehicle is in motion or unattended.
Commercial food transport vehicles should be suitable for this purpose.
Food storage
a) Food business operators must ensure that all foods are stored so that they are protected from likely
contamination, and that the environmental conditions will not adversely affect the safety or suitability of the food.
b) There must be separately located storage facilities for items such as chemicals, clothing and personal
belongings, which may contaminate food or food contact surfaces.
c) Food including packaged drinks and alcohol should be stored at least 150 mm above the floor kept out of direct
sunlight.
d) Potentially hazardous foods like poultry, meat, dairy products, seafood and egg-based products must be stored
under temperature control. If intended to be stored frozen, the food must remain frozen during storage. (See
Potentially hazardous foods: Foods that require temperature control for safety).
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e) Refrigeration facilities should be large enough to hold potentially hazardous foods under temperature control at
all times. This may require the use of portable coolrooms. Do not overstock refrigerators or portable coolrooms,
as the air will not be able to circulate freely around the foods. Food must be stored off the floor in cool rooms
and freezers
f)
Coolrooms fridges and freezers should be located out of direct sunlight or otherwise shade. For multi day
events access to cool rooms should be a hard surface e.g., duckboards.
g) Cold foods should be stored at or below 5°C.
h) Hot food appliances (bain maries and display cases) should enable hot foods to be kept at, or above, 60°C at
all times.
Potentially hazardous foods and temperature control
One of the most common causes of foodborne illness is the storage and display of potentially hazardous foods at
inadequate temperatures for extended periods. This can lead to the rapid and sustained growth of food poisoning
bacteria.
Examples of potentially hazardous foods include:
•
cooked meat
•
dairy products
•
seafood
•
prepared salads, raw salad vegetables
•
cooked rice and pasta
•
processed soya bean products
•
other processed foods containing eggs, beans, nuts or other protein-rich foods that contain any of the above
foods such as sandwiches and quiches.
A food business must, when storing and displaying potentially hazardous food, store it under temperature control. If
the food is intended to be stored frozen, ensure the food remains frozen during storage and display. Temperature
control means maintaining cold food at a temperature of 5°C or below, or hot food at 60°C or above.
Canned and bottled foods, dried or pickled products and some other processed foods, such as dried pasta,
pasteurised juices and dried powder products, are not considered to be potentially hazardous unless opened or
reconstituted.
All food businesses that handle potentially hazardous foods are required to have a readily accessible, accurate,
probe-type thermometer. Ensure the thermometer probe is cleaned and sanitised before it is used. It is good
practice to monitor the temperature of hot or cold foods under operating conditions to ensure adequate temperature
control is being maintained.
Additional information on potentially hazardous food and its management can be found in Potentially hazardous
foods: Foods that require temperature control for safety and Guidance on the 4-hour/2-hour rule at
www.foodauthority.nsw.gov.au.
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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 unless it is being processed or prepared, unprotected food must not be left unattended
•
keeping cooked meat and salads separate from raw meat, raw poultry and raw seafood
•
washing your hands after handling raw meats, raw poultry, raw seafood and raw vegetables
•
storing food , cooking and eating utensils off the floor
•
having appropriate cleaning equipment (e.g. mops, buckets, brooms) for multi day events and all weather
conditions
•
changes of footwear so that in wet weather circumstances muddy shoes are not worn in the stall
•
stall holders should considerer allocating single task (food preparation, cleaning, serving or handling money) to
individuals as a strategy to reduce the potential for cross contamination especially during peak service periods.
Food display
When displaying food, you should take all practicable measures to protect the food from likely contamination by
customers, dust, fumes or insects. This may mean using plastic food wrap, sealed containers, sneeze barriers,
food covers or other effective measures.
Crockery, wrappings and packaging
a) Single-use, disposable eating and drinking utensils are recommended.
b) If reusable dinnerware or tableware is used, you will need to show an authorised officer that you use an
appropriate method for cleaning and sanitising them (machine dishwashers are recommended).
c) Crockery or plastic items that are chipped, cracked, broken or are in a state of disrepair must not be used for
food.
d) Packaging material must be food-grade and unlikely to cause food contamination. Only clean and unprinted
paper, food wrap or packaging must be used for wrapping or storing food.
Single-use items
Single-use straws, eating utensils and other items that come into contact with food and a person’s mouth must be
protected from contamination until use and not re-used.
Skills and knowledge
All food businesses must ensure that their food handlers have skills and knowledge in food safety and food hygiene
matters appropriate to the type of foods they are preparing/handling and their work activities.
Charitable and community not-for-profit organisations are exempt from this requirement if they sell foods that are
not potentially hazardous (e.g. cakes without cream, biscuits, bottled jam or pickles), or foods which are to be
consumed immediately after thorough cooking (e.g. sausage sizzles, hamburgers and spring rolls). (See boxed
section on page 5).
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Food Safety Supervisor
In addition to basic skills and knowledge requirements for all food handlers, certain food businesses need to
appoint one Food Safety Supervisor (FSS). The FSS requirement applies if your business is processing and selling
food by retail (at a temporary event) that is:
•
ready-to-eat
•
potentially hazardous (i.e. requires temperature control)
•
unpackaged (i.e. NOT sold and served in the supplier’s original package).
One FSS needs to be appointed for the premises (i.e. the tent or stall structure). If you have more than one
premises at the event, then a different FSS needs to be appointed for each premises. A copy of the FSS certificate
for your FSS must be kept at the premises.
You do not need to notify the local council of your FSS.
Certain food businesses do not require an FSS, such as organisations selling food for community or charitable
causes. See the Food Authority’s website for details.
For more information on Food Safety Supervisor requirements go to www.foodauthority.nsw.gov.au/industry/fssfood-safety-supervisors/
Staff illness
A person who is feeling unwell or suffering from a contagious illness must not handle food for sale. Symptoms may
include cold or flu symptoms, diarrhoea, vomiting, sore throat, fever, jaundice and infectious skin conditions.
A food handler must notify their supervisor if they know or suspect that they may have contaminated food.
Requirements for food handlers
When engaged in any food handling operation, a food handler must:
•
not contaminate food or food contact surfaces with their body or clothing
•
tie back long hair
•
remove loose jewellery
•
prevent unnecessary contact with ready-to-eat food
•
wear only clean outer clothing
•
cover all dressing and bandages on exposed body parts with a waterproof dressing
•
not eat over uncovered food or food contact surfaces
•
not sneeze, blow or cough over uncovered food or surfaces likely to come into contact with food
•
not spit, smoke or use tobacco while working in the food stall
•
not urinate or defecate except in a toilet.
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Hand washing
A food handler must wash his or her hands using soap and warm water, then dry them with single-use, paper
towels:
•
before commencing or re-commencing handling food
•
immediately before handling ready-to-eat food after handling raw food
•
immediately after using the toilet
•
immediately after smoking, coughing, sneezing, using a handkerchief or tissue, eating, drinking or touching his
or her hair, scalp or a body opening, and before using disposable gloves for handling food. If wearing gloves,
you should change them as often as you are required to wash your hands.
Money handling/touching customers’ hands when serving food
While the likelihood of contamination from customers hands when exchanging money is low, consideration should
be given to minimising the risk. Examples include using a disposable glove or nominating one staff member to
handle money only.
Cleaning and sanitising
a) The food stall or vehicle must be maintained to a standard of cleanliness where there is no accumulation of
garbage or recycled matter food waste, dirt, grease or other visible matter.
b) All fixtures, fittings and equipment, and those parts of vehicles used to transport food, must be maintained and
cleaned and sanitised so there is no accumulation of food waste, dirt, grease or other visible matter.
c) Eating and drinking utensils must be in a clean, sanitary and undamaged condition immediately before each
use.
d) Bench tops, surfaces of equipment in contact with food, and storage appliances must be kept in a clean and
sanitary condition to reduce the likelihood of contaminating food. ‘Sanitary’ means cleaning first, followed by
heat and/or chemical treatment at the right concentration, or some other process to reduce the number of
bacteria to a level unlikely to compromise the safety of the food. Counter surfaces should be regularly sanitised
throughout the day/s. The containers used for chemical storage should be appropriately labelled.
e) Chemicals must not be stored near food or any packaging likely to come in contact with food to avoid the risk of
contamination.
f)
On closing each night stalls at multi day event stalls must be thoroughly cleaned and sanitised, waste should
be removed from inside and near the stall and all food secured in food grade containers. Food preparation
surfaces should be cleaned and sanitised again upon reopening. Rationale: The stall, which is not vermin proof,
is left unattended and unprotected from night time visitors (insects, vermin, and wildlife).
Labelling
The following requirements are outlined in more detail in the Australia New Zealand Food Standards Code (FSC),
which can be viewed on the website of Food Standards Australia New Zealand (FSANZ). For detailed advice on
labelling requirements, please contact the NSW Food Authority. Food that is not correctly labelled may be seized to
protect consumers.
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Pre-packaged products must be clearly labelled with:
a) a description of the food, e.g. ‘strawberry jam’ or ‘chocolate cake’
b) the name and physical address of the supplier ‒ a street address is needed, not a post office box number or
email address
c) production lot identification ‒ this assists trace back of food products that may be the cause of a foodborne
illness or other food safety issues (date coding can in some circumstances satisfy the requirement for a lot
number)
d) mandatory, advisory or warning statements (refer to Standard 1.2.3 of the Food Standards Code) are required
for the following:
– royal jelly
– the presence of these eight allergenic foods: peanuts, tree nuts, sesame seeds, crustaceans, eggs, fish, milk
and soybeans; as well as gluten and added sulphites
– presence of pollen, propolis, quinine and caffeine (added either as caffeine or guarana)
– milk and milk substitute products advising that they are not suitable as a complete milk replacement in
children under five
– foods containing added phytosterols and phytostanols, advising about their appropriate consumption
– foods containing aspartame, advising about the presence of phenylalanine
– mandatory advisory statements on foods containing polyols and polydextrose, advising about the potential
laxative effects if over consumed
– unpasteurised goats milk (it is illegal to sell unpasteurised milk or dairy products in NSW, except for goats
milk and products permitted under Standard 4.2.4A – Primary Production and Processing Standard for
Specific Cheeses of the Food Standards Code).
e) a list of ingredients including added water in descending order by ingoing weight.
f)
date marking, e.g. ‘best before’ date to indicate how long the food will keep. (Note that some foods require a
‘use-by’ date and must not be sold after that date. Packaged foods that need to be consumed within a
particular time period for health and safety reasons should carry date marking in the form of a
use-by date, along with other labelling details),
g) storage conditions, if these are needed for health and safety reasons, or to achieve its stated storage life, e.g.
‘Keep refrigerated’,
h) nutrition information panel ‒ most packaged food should display a nutrition information panel (NIP), however
some foods are exempt from this requirement,
i)
characterising ingredient ‒ a characterising ingredient (% labelling) means it is mentioned in the name of the
food. For example, with strawberry jam, the label should show the percentage (%) of strawberries in the
ingredient list, and
j)
the country in which the food was made, produced or packaged, and whether it contains imported and/or local
ingredients.
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While unpackaged foods are exempt from most labelling requirements, consumers who have known allergies need
to know if a particular ingredient is present in the food they are eating. Standard 1.2.3 of the Food Standards Code
requires warning statement of the presence of royal jelly to be displayed on, or near, the food containing it.
The presence of the other allergenic foods ‒ listed under item d) above ‒ needs to be indicated either by a display
on or near the food, or declared to the purchaser on request. The presence of certain other foods, such as bee
pollen, propolis, aspartame, guarana and phytosterols, trigger requirements for specific advisory statements.
Information about these requirements can be found in Standard 1.2.3 of the Food Standards Code.
Food sold at stalls that raise money solely for charitable or community causes, and not for personal financial gain,
are exempt from labelling requirements, with the exception of the need to declare the presence of royal jelly. The
presence of allergens, the directions for storage and use and the country of origin of seafood, pork and fresh fruit
and vegetables need to be provided on request.
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Electricity and gas supplies, fire extinguishers and work safety
a) Food business operators (and event management) should ensure there is a sufficient supply of electricity for
food handling activities, particularly for hot/ cold food holding and heating water.
b) Electricity should be supplied through proper supply poles equipped with all necessary safety devices (as
required by legislation). All work should be carried out by a licensed electrician and conform to Australian
Standard AS 3002-1985 ‘Electrical Installations – Shows and Carnivals’. WorkCover NSW requires electrical
appliances and leads to be tested at least annually, and identification tags to be attached.
c) Gas should be installed by a licensed gasfitter and comply with the appropriate provisions of Australian
Standards AS 1596-1997 and AS 5601-2000. A current compliance plate should be attached to the vehicle for
new installations or for any changes made to existing gas appliances.
d) Gas-fired appliances used in the open should not have a gas bottle greater than 9 kg capacity, and the bottle
should be secured so that it cannot be tipped over. Gas bottles must be pressure checked.
e) A fire extinguisher and fire blanket should be supplied in any vehicle or stall where cooking or heating
processes take place. Operators should be able to extinguish small fires if needed.
f)
Fire safety equipment should be easily accessible. The extinguisher should be suitable for dealing with the type
of combustible materials present.
g) Fire safety equipment should be tested annually and have current tagging in accordance with Australian
Standard 1851. Contact Fire and Rescue NSW for more information.
h) All measures should be taken to satisfy the requirements of WorkCover NSW to protect the health, safety and
welfare of employees and visitors at the event. Contact WorkCover NSW for more information.
Pollution prevention
Operations should not cause any harm to the environment (i.e. air, water, noise and surrounding lands). This is a
requirement under the Protection of the Environment Operations Act 1997. Contact the local council for more
information on the safe and legal disposal of waste water.
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Temporary food stall layout
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Temporary food stall checklist
Have you…?
1. Received the necessary approvals:
– Council for:

home-based operations?

setting up at the event?

food vending vehicle inspection?
2. Notified your food business details to the appropriate authority?
3. Obtained public indemnity insurance?
4. Asked council about inspection fees?
5. Checked your stall will:
– be located in a dust free area, away from toilets and garbage bins?
– have sufficient supply of potable water?
– have adequate wastewater disposal facilities?
– have adequate garbage bins?
– have power?
– have suitable construction — floor, walls and ceiling?
– have food handling facilities for storage, cooking, hot/cold holding, preparation and serving?
– have cleaning and hand washing facilities?
– address safety issues — fire control and WorkCover issues
6. Provided a suitable vehicle and containers for the transport and storage of the food?
7. Addressed food handling operations adequately, including:
– all food handlers have adequate skills and knowledge for their activities?
– checked if there are potentially hazardous foods involved? If YES, then have you:
– provided adequate hot or cold storage facilities (e.g. portable coolrooms, adequate supply of ice, hot boxes)?
– checked there is a thermometer?
– checked a sanitiser is available?
– checked that frozen foods can be correctly thawed?
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– organised designated staff to handle money only, while other staff serve ready-to-eat food using tongs or
gloves?
– provided adequate measures to protect food from contamination (e.g. lidded containers, sneeze barriers)?
– checked that eating and drinking utensils are protected from contamination until use?
– minimised the need for reusable dinnerware and tableware?
– checked that packaged food is appropriately labelled?
– got adequate shelving so food is not stored on the ground?
– got adequate hand washing supplies, including soap and paper towels?
If you answered NO to any of these questions (except having potentially hazardous foods), then you may need to
discuss these issues with the local council and/or change your management plan, before the event begins.
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Contact information
Please contact your local council in the first instance, or the NSW Food Authority for further information.
NSW Councils
Website: www.lgsa.org.au/www/html/7-home-page.asp
NSW Food Authority
Tel: 1300 552 406
Fax: 02 9647 0026
Website: www.foodauthority.nsw.gov.au
Email: contact@foodauthority.nsw.gov.au
Food Standards Australia New Zealand
Website: www.foodstandards.gov.au/
Food safety fact sheets:
www.foodstandards.gov.au/scienceandeducation/factsheets/factsheetsaz.cfm
WorkCover NSW
Tel: 02 4321 5000
Fax: 02 4325 4145
Website: www.workcover.nsw.gov.au/Pages/default.aspx
Fire and Rescue NSW
Tel: 02 9265 2999
Fax: 02 9265 2988
Business hours: 9.00am to 5.00pm
Website: www.fire.nsw.gov.au
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Key definitions
Adequate supply of water
Potable water available at a volume, pressure and temperature adequate for the purposes for which the water is
used
Australian/New Zealand Standards
Australian Standard/New Zealand Standards are documents which are referenced by legislation to provide more
detail on requirements and technical procedures. These standards can be purchased from Standards Australia on
1300 654 646 or by visiting its website at www.standards.com.au.
Coving
A curved junction between the floor and the wall
Equipment
A machine, instrument, apparatus, utensil or appliance — other than a single use item — used or intended to be
used or in connection with food handling; includes any equipment used or intended to be used to clean the food
premises or equipment
Food business
A business, enterprise or activity (other than primary food production) that involves:
•
handling of food intended for sale, or
•
sale of food regardless of whether the business enterprise or activity concerned is of a commercial, charitable
or community nature or whether it involves the handling or sale of food on one occasion only.
Food handler
Any person who directly engages in the handling of food, or who handles surfaces likely to come into contact with
food for a food business
Food premises/market stall
Any premises including land vehicles, parts of structures, tents stalls and other temporary structures, boats,
pontoons, including premises used principally as a private dwelling but not food vending machines or vehicles used
only to transport food
Food Safety Standards
These are part of the Food Standards Code (under the NSW Food Act 2003 and Food Regulation 2010). They
define requirements for food premises (which include vehicles), food handling practices, structural requirements
and labelling.
Handling of food
Includes the making, manufacturing, producing, collecting, extracting, processing, storing, transporting, delivering,
preparing, treating, preserving, cooking, thawing, serving or displaying of food
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Potable water
Water suitable (safe) for drinking
Potentially hazardous food (PHF)
Food that has to be kept at certain temperatures to minimise the growth of any pathogenic micro-organisms that
may be present in the food and/or to prevent the formation of toxins. This may include meat, seafood, dairy
products, orange juice and cooked rice.
Sanitising
A process that significantly reduces the number of micro-organisms present on a surface. This is usually achieved
by the use of both heat and water or by chemicals.
‘Sell’ means:
•
barter, offer or attempt to sell, or
•
receive for sale, or
•
have in possession, display, send, forward or deliver for sale, or
•
dispose of for valuable consideration, or
•
dispose to an agent for sale on consignment, or
•
provide under contract of service, or
•
supply food as a meal or part of a meal to an employee for consumption at work, or
•
dispose of by way of raffle, lottery or other game of chance, or
•
offer as a prize or reward, or
•
give away for the purpose of advertisement or in furtherance of trade, or
•
supply under a contract with accommodation, service or entertainment, or
•
give the food away from a food business to a person, or
•
sell for the purpose of resale.
Sewage
Discharge from toilets, urinals, basins, showers, sinks and dishwashers through a sewer or other means.
Sinks
Includes sinks for food preparation, cleaner’s sink, utensil and equipment washing and personal hand washing
basins
Temperature control
Maintaining food at a temperature of:
•
5oC or below if this is necessary to minimise the growth of infectious or toxigenic microorganisms in the food so
that the microbiological safety of the food will not be adversely affected for the time the food is at that
temperature, or
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•
•
o
60 C or above, or
another temperature ‒ if the business demonstrates that maintenance of the food at this temperature for the
period of time for which it is so maintained will not adversely affect the microbiological safety of the food.
Unsafe and unsuitable food
Food is considered unsafe if it is likely to cause physical harm to a person who might later consume it, assuming
they treated the food correctly after purchase.
Food is considered unsuitable if it is damaged, deteriorated or perished to an extent that effects its intended use,
e.g. out of date, poor maintenance or poor storage of chemicals or contains a substance that is foreign to the
nature of the food (i.e. foreign matter or chemicals which may have fallen into the food).
Warm water
o
Not hotter than 50 C in order to comply with Australian/New Zealand Standard 3500.4.2 (Plumbing and drainage:
Part 4 – heated water services).
6 Avenue of the Americas, Newington NSW 2127
PO Box 6682, Silverwater NSW 1811
T 1300 552 406
contact@foodauthority.nsw.gov.au
ABN 47 080 404 416
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June 2016
NSW/FA/FI146/1606
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