Stall design and construction guidelines

Your Temporary Food Business must be suitable for preparing, storing, handling and selling food. The Food Safety Standards set out minimum standards for stall construction.

Premises design

  • Your stall should have a roof and 3 sides/walls.  These should be made from plastic sheeting, vinyl or other material that is non-absorbent, easily cleaned and suitably fire retardant (where relevant). This will help to protect the food from contamination.
  • If you intend to erect your stall on unsealed ground, you will need to lay and secure a floor covering (eg. non-slip vinyl secured with pegs) to provide a smooth, non-absorbent and easily cleaned floor surface.  In some instances, if the ground will not pose a risk to food safety, such as concrete or paving, then no additional flooring will be necessary, and;
  • Tables and benches must have good support and be covered with a material that is easy to keep clean.

Washing facilities

  • Your stall must have separate hand washing and utensil washing facilities. Set up two containers (around 20 litres by volume) fitted with taps. Label each container, one ‘Hand washing only’ and the other ‘Utensil washing only’;
  • Hot water is to be available for utensil cleaning;
  • Warm running water, liquid soap and paper towels are to be provided for hand washing; and
  • Remove all cooking utensils from the site at the end of the day and thoroughly clean and sanitise these in dishwashing facilities connected to hot water, or by using the double bowl sink method.

Cooking

  • All cooking and hot food storage equipment is to be located under cover;
  • If cooking equipment is located at the front of the stall, provide a sneeze barrier to protect the food. Locate barbeques well away from the public (at the back of the stall) for safety, but allow for adequate ventilation. Remember, a barbeque can pose a danger to the public, especially young children; and
  • A dry chemical fire extinguisher of suitable capacity must be placed in the stall if cooking is conducted within the stall.

Waste

  • Provide a refuse container with a fitted lid and bin liner to dispose of waste.  Label this container ‘refuse only’. Clean and empty it daily or when full;
  • All waste oil must be placed into a suitable container and removed at the end of the event. Do not tip waste oil, fats or grease down any sinks, drains or toilets; this can cause expensive blockages and pollution.  You can take small amounts of waste oils to one of Council’s Transfer Stations (fees apply); larger quantities should be removed by a licensed waste contractor; and
  • Waste water must be stored in a container and labelled ‘Waste water only’. Dispose of waste water into a sewer under a trade waste approval.

Equipment

  • You must have suitable refrigeration;
  • Insulated containers such as eskies packed with ice can be used for storing small amounts of food waiting to be cooked;
  • A probe thermometer must be kept on site. Use it regularly to check the temperature of your hot and cold foods. Electricity supplies at temporary events can be unstable and cut out without the knowledge of operators. Checking the thermometer regularly and recording temperatures will alert you to any potential problems.
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Last updated: 14 December 2018