Temporary Food Business Operation / Mobile Food and Drink Outlet

Office Use Only
BYRON SHIRE COUNCIL
Register No. 72 ........................................
PO Box 219
Mullumbimby NSW 2482
Ph : (02) 6626 7000
Fax: (02) 6684 3018
E-mail: council@byron.nsw.gov.au
Web: www.byron.nsw.gov.au
ABN: 14 472 131 473
Date Paid:..................................................
Receipt No:................................................
Category 1 – Type 17
Fee: 1 Year ...........................................☐
Fee: 3 Year ...........................................☐
Category 5 - Type 110
E2017/33759 (F106)
Mobile: $ ................................................☐
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Temporary Food Business Operation / Mobile Food and Drink Outlet Permit
Local Government Act 1993 - Section 68
Application type
Permits expire 30 June with no pro-rata reduction
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New approval
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Temporary Food Business Permit ☐
1 Year
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3 Year
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Mobile Food and Drink Permit
6 Months
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1 Year
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Renewal of approval – Permit No. 72.
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Select on of the following food type:
☐ Low risk
☐ Medium risk
☐ High risk
Whole fruit/veg/eggs, low risk packaged cakes/jams/sauces
Note: If you intend to provide taste samples of low risk foods you are considered to be in the
Medium Risk category
taste samples of low risk foods, coffee, juice, soup, unpackaged snacks, one-step processing,
prepackaged meat/seafood
Cooking, meals, sushi, hot/cold displays, multi-step processing
Applicant details
Council will contact and send all related information to this address
Business Name
ACN/ABN
Trading As e.g. PAPPA JOES (where different)
Contact Name/s
Address
Mobile
Alternate telephone
Email
Mobile food and drink outlets only
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Mobile Food and Drink Outlets operate away from established market sites and event locations.
Each mobile food and drink outlet requires a permit.
All mobile food and drink outlets will be inspected prior to determination
Any applicant proposing to operate on a public road or car park must be aware of the restrictions specified within
Council Policy 5.4 “Itinerant Food Vendor Policy”)
(www.byron.nsw.gov.au/files/publications/itinerant_food_vendors_policy.pdf
Vehicle make
Vehicle model
Registration No.
Registration State
Public Liability ($20,000,000) expiry date:
Please attach copy of Certificate of Currency
Address where mobile food vehicle is garaged
Page 1 of 7
Food Safety Supervisor (FSS)
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A copy of your FSS certificate must be on display
A FSS is required if the food is ready-to-eat, potentially hazardous (i.e. Needs temperature control) and
not sold/served in the original package.
Does your food business require a NSW Food Safety Supervisor?
☐ Yes ☐ No
If Yes, attach a copy of the current NSW Food Safety Supervisor Certificate with this application.
Food Business Preparation and Handling Information
Type of foods to
be sold
List the type of foods/drinks to be sold
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Food preparation - Is food for sale being prepared / manufactured at a private residence?
home based and
If yes, provide address:
☐ Yes
mixed businesses
☐ No
For further information visit www.foodauthority.nsw.gov.au/retail/home-based-mixedbusinesses
e.g. domestic kitchen, separation of storage (raw ingredients, containers, final
product, etc.), preparation steps, safe water supply, safe transport to site,
Detail home based temperature control, sanitizing, etc.
food business
activities
AT HOME:
AT SITE:
Description of
food business
activities
e.g. on-site preparation, food storage, handling, sanitizing, equipment, protected
display, etc
For further information on relevant NSW food safety legislation visit the following websites:
- New South Wales Legislation: www.legislation.nsw.gov.au ; Food Standards Codes:
www.foodstandards.gov.au
- NSW Food Authority: www.foodauthority.nsw.gov.au/retail/markets-and-temporary-events
- Byron Shire Council: www.byron.nsw.gov.au
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CHECK LIST FOR FOOD BUSINESS OPERATIONS
This checklist is designed as a guidance tool to ensure temporary food business operators achieve the minimum
requirements based on the Food Safety Standard 3.2.2 (Food safety practices and general requirements) and Food
Safety Standard 3.2.3 (Food premises and equipment). It does not limit your legal responsibilities and obligations
under the Food Act 2003.
You must complete (Tick/Cross) all sections below and attach to application form
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Registration
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The business must register with the Byron Shire Council as a “food business” for a
temporary food and drink outlet. A copy of the food business registration must be
available during food business operation.
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Preparation and service area to be enclosed on 3 sides and entire food premises is
adequately screened.
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The stall consists of a roof and at least three sides and is suitable for the purpose.
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All food is stored at least 150mm above the ground and is protected against all likely
sources of contamination.
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All raw food is stored separately from ready-to-eat food.
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Note: it is recommended that temperature checks are carried out, at least daily, of all hot
and cold food storage/display. Records to be kept on a temperature record sheet.
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Appropriate cleaning and sanitising is maintained for probe thermometer between uses.
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Single-use items
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All single-use items are protected from contamination.
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Contact with food
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All cooking, eating and drinking utensils are cleaned and sanitised before each use.
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Food contact surfaces of benches and equipment are cleaned and sanitised before use.
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The food business uses and sells “potentially hazardous food”. A Food Safety
Supervisor has been appointed and a current certificate from NSW Food Authority will
be displayed at the stall.
General
If on unsealed ground, the floor covering is of an impervious material that is free from
open joints, cracks and crevices e.g. vinyl cut larger than the floor area.
Food storage
All food is covered when in storage.
Frozen food is stored below
above 60oC
Equipment storage
-18oC.
Potentially hazardous food is kept below
5 oC
or
All condiments are contained in squeeze-type containers, dispensers or individually
sealed packs.
All eating utensils, e.g. spoons, straws, paper cups, are enclosed in suitable containers
or otherwise protected from contamination.
Food display
Food on display is protected from all likely sources of contamination. Sneeze barriers
provided.
Thermometer
The food business has a thermometer (e.g. probe, with accuracy of +/-
1oC).
Food handlers avoid unnecessary contact with food, e.g. tongs and gloves are used
where possible. Hand washing is performed before handling any “ready-to-eat food or
handling food.
Sanitising
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You must complete (Tick/Cross) all sections below and attach to application form
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“No rinse” sanitizing solution provided. All dispensers appropriately labelled.
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Washing facilities
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Hand washing: [NOTE: This is a critical assessment item in determining the
application]
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A minimum 20L container of fresh warm potable water (22oC to 40oC) with a suitable tap
provided for hand washing.
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Liquid soap and disposable paper towels are maintained at the hand wash facility.
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A suitably labelled container is provided for collecting all wastewater.
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Food Preparation:
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A food preparation sink is required for onsite food preparation eg washing of fruit &
vegetables
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Utensil washing:
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A minimum 20L container (with a tap) of fresh potable water is available for utensil
washing.
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Adequate storage of hot water eg electric urn or insulated container and/or sanitiser, is
provided.
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Two sinks / containers of sufficient capacity provided to clean utensils.
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A suitably labelled container for collecting wastewater is provided (or other approved
method).
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Sinks draining directly to a waste water tank may be required for regular market stalls.
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If appropriate washing up facilities are not available onsite, enough clean serving
utensils and cutlery are available in clean, labelled and lidded containers.
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Food prepared at the stall is for immediate consumption only.
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Potentially hazardous food, that is stored or on display, is under the following
temperature control: Cold food at / or below 5°C and hot food at / or above 60°C.
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All heating and cooking equipment is located within food stall or otherwise suitably
protected.
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All food waiting to be cooked is stored within the food stall or coolroom.
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The cooking area is kept free from contamination.
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Cooked food is kept separate from any contaminated utensils and containers.
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If cooking is carried out, a dry powder fire extinguisher and fire blanket is provided.
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The walls of the stall are protected from heat, flame and hot liquid splashing.
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Waste disposal
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Suitable waste containers are provided.
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Wastewater is stored in a container labelled “WASTEWATER ONLY”.
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Waste oil is stored and disposed of correctly.
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A separate lidded and labelled container is available to store dirty utensils and cutlery for
cleaning and sanitising off-site at the end of trade.
Food temperature control
Potentially hazardous foods that have been out of temperature control for 4 hours are
discarded.
Cooking
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DIAGRAM OF TEMPORARY FOOD BUSINESS OPERATIONS
(Complete and attach to application form)
Council use this diagram to assess the capacity for the temporary food business operation to
comply with relevant NSW food legislation and standards. Please ensure you include the following
items in your diagram for the food business operation.
Internal features to include: hand wash facilities (this is a critical item for assessment), wash-up
facilities, food preparation benches, cold and hot storage units, floors, walls and ceiling etc
External features to include: awnings, door opening, storage area, bins, LPG cylinders, cool room etc.
Page 5 of 7
PLEASE ENSURE YOU HAVE COMPLETED AND PROVIDED THE FOLLOWING
WITH YOUR APPLICATION
YES
Fully completed business details – applications may be returned if all information is not
provided
Public Liability Certificate of Currency ($20,000,000) – Mobile outlets only
NSW Food Safety Supervisor Certificate
Fully completed and included the two page checklist?
Fully completed diagram of your stall (including hand wash and wash up facilities)?
Term of Permit
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The term of the permit will expire on 30 June of the calendar year, dependent upon the whether you
choose a one or three year permit, unless otherwise specified by Council (or unless surrendered,
cancelled or suspended). Council fees and charges do not allow pro-rata discounting of fees or extension
of expiry date past the nominated financial year end.
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Should approval be given to this application, such approval will not extend to approving any other
statutory or Local Government requirements relating to the food business activity.
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The licence is not transferrable on sale of business
Applicant(s) Signature
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All correspondence will be sent to the applicant. It is important to notify Council of any change of
address and/or telephone number if this occurs during the processing of the application.
By signing this application, you certify that the above information and the information on any
attachments, to the best of my knowledge, are true and correct.
The information provided in this application is required to enable the application to be assessed by
Council and any relevant state agencies. The public is entitled to inspect the application and any
associated documents.
Signature
Signature
Name
Name
Date
Date
Office use only
Notes or additional information required
Received by (CSO): ..........................................................................................................................................
Signature: ..............................................................................................Date:..................................................
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Payment options
Council accepts payments by cash, cheque, money order, EFTPOS or credit card (Visa and Master
only) at Council’s administration offices. All cheques are to made payable to Byron Shire Council.
Should you wish to mail your application package to Council and wish to use the credit card facility,
please use the Authority to Charge Credit Card form included in this application form or alternatively
enclose a cheque or money order.
Council’s fees and charges are adjusted annually. The fees below are current for the
2017/18 period. Updates can be found at http://www.byron.nsw.gov.au/fees-and-charges
Temporary food businesses
Fees
Mobile food and drink outlet
Application fee
 1 year .........................................................$155
 3 year .........................................................$360
Plus Inspection fee x 1/year
Inspection fee
 Low risk ........................................................$40
 Medium risk ..................................................$60
 High risk .......................................................$80
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Application fee (new applications only) ......$155
Inspection fee ............................................$155
Operating fee
6 months.....................................................$300
12 months...................................................$500
Please send completed application to:
– For email submission, send to customer.service@byron.nsw.gov.au
– For postal submission, send to PO Box 219, MULLUMBIMBY 2482
Authority for credit card payment
I.........................................................................................the undersigned, authorise Byron Shire Council to
charge the amount indicated below to the following credit card for a ‘Temporary Food Business Operation /
Mobile Food and Drink Outlet Permit’
Amount
$
Contact name
Address
Contact number
Alternative number
☐ Mastercard
Expiry date:
☐ Visa
CCV code:
I wish to pay by
Card number
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I authorise a credit card fee of 0.42% to be added to the above amount
Card holders name
Signature
Page 7 of 7
Date
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