Requirements for the operation of a temporary food stall

Protection of food

  1. All food on display must be either:
    • wrapped or packaged; or
    • completely enclosed in a suitable display cabinet; or
    • be protected by a physical barrier such as Perspex/glass sneeze guard or clear plastic siding to the stall; or
    • located so as not to be openly accessible to the public. (whole fruit and vegetables exempted)
  2. All food must be stored at least 750mm above the ground or in suitable impervious containers. All food must be kept wrapped, packaged or in enclosed containers. Stored food should be protected from damage; kept out of direct sunlight and under an overhead cover.
  3. Any food which is given away as "samples" must be distributed in a supervised manner, i.e. given out off a tray or plate by a staff member. It must not be left out for self-service on any counter, bench top or food display unit.
  4. All food deliveries to the stall must be kept wrapped, packaged or in enclosed containers to protect from contamination.
  5. Single use eating and drinking utensils, straws, etc, shall be pre-wrapped or adequately protected from contamination.
  6. All condiments such as sauce, mustard, etc, must be kept in squeeze type dispensers or in individual sealed packets.
  7. Smoking is not permitted inside, around or at the rear of the food stall.
  8. 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;
    • keeping cooked meat and salads separate from raw meat, raw poultry and raw seafood, and
    • washing your hands after handling raw meats, raw poultry, raw seafood and raw vegetables.
  9. All packaged food for retail sale must comply with the labelling requirements of the General Food Standard Chapter 1, part 1.2 – labelling and other information requirements.
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