WAKOOL SHIRE COUNCIL
GUIDELINES FOR TEMPORARY & CASUAL FOOD CATERERS & STALLS
There are several requirements of an area to be used for food preparation, which include:
§ The area must be suitably enclosed to assist with the control of flies and animals to the food area
§ The floor of the food preparation area is to be of an impervious (ie waterproof) surface that may be cleaned as required to prevent dust. Tents must have a floor capable of being swept and kept clean (plastic tarp). NOTE: Carpet is not permitted in food preparation areas.
§ Cooked or prepared foods are to be presented in suitable wrappings, containers or packages.
§ All packaging and food wastes are to be disposed of into the bins provided at the site.
§ Food scraps are not to be left in food preparation areas. Dispose of waste immediately.
§ Utensils (including cutting boards) are to be kept in a clean condition.
§ Smoking is not permitted by persons while preparing, cooking or serving food.
§ Persons handling food for sale must do so hygienically. Disposable latex gloves must be worn.
§ Money must not be handled by persons preparing food without washing hands between food preparation actions or changing gloves.
§ Staff handling food should be suitably dressed and of neat and tidy appearance.
§ Foods prepackaged for sale to the public are to be correctly labeled (eg ham, tomato & cheese sandwich).
§ Storage bins and containers for foods must be of food grade plastic, stainless steel, aluminium or cermanic with tight fitting lids.
§ All foods are to be stored off the floor of food preparation areas.
§ Hot foods are to be kept at or above 60 degrees C.
§ Cold foods (ie dairy goods etc) are to be kept below 5 degrees C.
§ All foods must be covered. Bread rolls, buns etc must be wrapped so as to protect that food from likely contamination and stored in a refrigerated area.
§ BBQs are permitted outside of enclosed areas with suitable catch trays for fats & grease.
§ A handbasin or similar handwashing facility is to be provided in all food preparation areas, with hot and cold water (wash basin & urn).
§ Waste water from the basin is to be collected and disposed of in a suitable manner.
§ Handwashing (soap or dispenser) facilities are to be provided.
§ Paper or cloth hand towels to be provided.