Temporary Food Stalls/Stands

Everyone involved in food preparation must: 

• Practice excellent personal hygiene
• Have hair adequately covered in a hat, net cap or scarf
• Be free from symptoms of infectious disease
• Ensure that any boils, infected wounds or sores are covered using a coloured, waterproof bandage or dressing and disposable gloves
• Wear disposable gloves or use utensils for food handling where practical, and avoid direct contact with food or food contact surface
• Separate money and food handling activities to minimise the risk of contamination
• Be provided access to and make use of a suitable hand wash facility, soap and disposable hand towels as well as an approved sanitary facility
• Soap, single use hand towels and warm water must be used each time hands are washed. 

All food handlers must have the necessary skills and knowledge to provide safe food. It is a food handler’s responsibility to ensure they are familiar with and understand their obligations. Refer to our dedicated web page on Food Handler Requirements and Training. 

Stalls must comply with the following requirements: 

• Consist of a roof and three sides with a floor area no smaller than 16m2 
• Be kept in a clean, sound condition and constructed of materials that are easy to clean 
• Food stalls should be no closer than 30m to animal enclosures or activities such as camel or pony rides.

Preparation benches must be smooth and impervious. Provide adequate power supply for cooking where necessary. Install gas and electrical services in compliance with relevant legislation.

All food must be adequately protected from dust, flies, sunlight, human breath or touch. Food is to be stored above the ground in sealed, impervious containers.

All food stalls need to have an approved digital thermometer to monitor the temperature of cold and hot foods.

Although food sold at charitable events is not required by law to be labelled, information must be available to potential purchasers regarding ingredients to identify potential allergens and avoid confusion. 

Food stalls are required to advise where foods contain potential allergens, for example:

• Gluten (found in wheat, rye, barley, oats and spelt) 
• Fish, fish products, shellfish or shellfish products 
• Milk and milk products 
• Egg and egg products 
• Soya beans and products 
• Peanuts and peanut products 
• Sesame seeds and sesame products 
• Other nuts and their products 
• Sulphites (a preservative) 
• Royal jelly, bee pollen or propolis.