Requirements for the operation of a temporary food stall

• Have you registered your food stall with North Sydney Council?
• Have you received a registration completion letter from Council?

• If serving potentially hazardous food do you have a Food Safety Supervisor at the stall?
• Is the certificate available for inspection?
• Do all the food handlers have good skills and knowledge of food safety?

• Does the stall have a roof/overhead cover to all cooking/preparation and food storage areas?
• Does the stall have three sides/walls where open food is being prepared/handled/cooked?
• Is there a durable dust and moisture cover laid over the entire floor area including where ground is unsealed or where food is being processed and/or cooked on site?
• Is the stall counter smooth, impervious and easy to clean?
• Is there adequate lighting within the stall?

• Hand wash facilities provided within the stall?
• Are hand wash basins provided with warm water, liquid soap and hand towels?

• Is there adequate facilities for washing of equipment and utensils?
• Do these facilities have a supply of warm running water?

• Do you have a food grade sanitiser available at the stall?

• Located within the food stall?
• The public is protected from hot appliances?
• Open flame cooking equipment external to the stall but barricaded to prevent public access.

Is food on display protected from contamination:

• Food stored inside the stall is wrapped, packaged or within a container and kept 750mm above the ground.
• Single use eating and drinking utensils are pre wrapped or adequately protected from contamination?
• Food protected by physical barrier i.e.: sneeze guard?
• Food samples distributed in supervised manner, not open to the public?

• Stall is provided with a garbage bin for the storage of waste?
• Provision made for the storage of wastewater and cooking oils? (this must not be disposed of into the stormwater or onto the ground)

If selling potentially hazardous foods:

• Do you have a digital temperature probe thermometer at the stall?
• Adequate facilities to keep food at the required temperature? i.e.: hot food at or above 60˚C; cold food at or below 5˚C; frozen food at or below -18˚C.
• Can chilled food intended to be served hot, be rapidly re-heated to 75˚or above?