APPLICATION & REGISTRATION OF TEMPORARY FOOD PREMISES, STALL OR VENDOR

(Activities, Events & Functions)

Local Government Act 1993 & Food Act 2003

Location & Event Details: Business Name: ....................................................................................................... Address of event or activity: ...................................................................................... Event or activity details: ........................................................................................... Date & Times of event or activity: .............................................................................. Details of event or activity organiser:.......................................................................... Details of Charity (if applicable): ................................................................................ Type of Temporary Food Premises etc: Food stall Marquee or tent Mobile type food/drink vendor Temporary use of building/premises

Other (please specify) .........................................................

Type of Food or Drinks: Sausage sizzle Barbeque Take away food / drinks Coffee & Tea Ice cream vendor Sandwiches Cakes Confectionery Pre-packaged food / drinks Food caterer Licensed bar/s Fresh fruit juices International cuisine (please specify) ........................................................................ Other type of food or drinks (please specify) ..............................................................
Tick most relevant type of food business

Attachment Details: Site/ Location plan Floor plan of marquee / stall / vendor or premises Waste disposal details Menu / List of food or drinks served Completed checklist Construction details (of stalls, walls, floor, ceiling etc) Details of cooking equipment, refrigeration, freezers, food storage, washing facilities etc Other attachments (please specify) ...........................................................................
Tick applicable attachments

Details of Temporary Food Stall / Business Operator: Name/s: .............................................................................................................. Postal Address:..................................................................................................... Email: ..................................................................................................... Business Phone No: ...................................... Private Phone No: ........................... Mobile Phone No: ......................................... Fax No: ......................................... Signature: ................................................ Date: ............................................

Application & Registration Fees:

Single temporary food stall, vendor or premises (single day event) Each additional food stall, vendor or premises (single day event) Mobile food or drink vendor (2 to 10 days maximum) Mobile food or drink vendor (unlimited occasions for one year max.)

$95.00 $50.00 $200.00 $300.00

Note: Fees are valid for 2007/2008. Additional fees may apply for 2008/2009.

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Lodgement with Council: Please send the completed application and registration form to Randwick City Council, 30 Frances Street, Randwick NSW 2031 or fax it to Council on 9319 1510 or email a pdf copy of the form to general.manager@randwick.nsw.gov.au. The application must be submitted to Council at least 14 days prior to the proposed event or activity and the written approval of Council must be obtained for all temporary food stalls, vendors or premises prior to the activity or event. Food safety requirements and standards: The design, construction and operation of all permanent and temporary food premises, vendors and stalls must comply with the relevant requirements of the Food Act 2003, Food Regulation 2004 and the Australia New Zealand Food Authority (ANZFA) Food Standards Code. These provisions include requirements relating to: The safe handling of food skills, knowledge and controls. Health and hygiene requirements. Requirements for food handlers and businesses. Cleaning, sanitising and maintenance. Design and construction of food premises, fixtures, fitting and equipment.

A failure to comply with the relevant food safety requirements is an offence, which may result in legal proceedings, service of notices and/or the issuing of penalty infringement notices (on-the-spot fines). Council Environmental Health Officers may also carry out inspections of temporary food stalls, vendors or premises, to check compliance with relevant food safety requirements and standards. The relevant fee is required to be paid to Council for any inspections carried out by Councils Environmental Health Officers, in accordance with Councils Pricing Policy. Further information: For further information contact Councils Health, Building & Regulatory Services on 9399 0973 or 9399 0971 Monday to Friday between 8.30am and 5.00pm, or visit Councils Customer Service Centre, 30 Frances Street, Randwick. Or visit Councils web site at www.randwick.nsw.gov.au. Further information on food safety requirements and standards can also be obtained from the following web sites: www.foodstandards.gov.au www.foodauthority.nsw.gov.au Approval requirements: This application only relates to the proposed temporary food stall, vendor or premises. A separate application must be submitted to and approved by Council for any proposed activity or event, in accordance with section 68 of the Local Government Act 1993 and the Environmental Planning & Assessment Act 1979 (as applicable). A separate application form is available for proposed activities and events in a public place, reserve, park, beach or street. For further information, or a copy of the application, please contact Councils City Services division on 9399 0539. The written approval of Council must be obtained for the proposed overall event or activity to be held in a public place and all of the conditions of the approval must be complied with. Privacy: The personal details requested on this form are required under the Local Government Act 1993 and Food Act 2003 and will only be used in connection with the requirements of this legislation. Access to this information is restricted to Randwick City Council officers and other people authorised under the Act. Council is to be regarded as the agency that holds the information. You may make application for access of amendment to information held by Council. You may also request Council to suppress your personal information from a public register.

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Attachment 1

TEMPORARY FOOD STALLS & VENDORS CHECKLIST

Checklist (for minimum requirements please tick as applicable Design, construction & operational requirements The operation and installation of the temporary food premises, stall/s or vendor/s will satisfy the relevant requirements of the Food Act 2003 and the Australia New Zealand - Food Standards Code. The design, installation and operation of temporary food premises, stall/s, marquees, tents or the like will satisfy the relevant requirements of Councils Codes for Temporary Food Premises The design, installation and operation of mobile food and drink vendors / vehicles will satisfy the relevant requirements of Councils Codes for Mobile Food Vending Vehicles. Food stall/s which are not located within a marquee or tent will be provided with a suitable clean roof cover and the stall/s will be enclosed on 3 sides (i.e. with plastic or vinyl sheeting) or, be provided with other suitable barriers, to prevent public access and potential contamination (unless only pre-packaged food or drinks are to be provided) Cooking equipment, food preparation and storage areas are required to be located within the stall area and be suitably protected from contamination. Cooking or heating equipment must be located out of the reach of the public. A suitable fire extinguisher and fire blanket will be provided where any open flame cooking is carried out. ) Yes No NA

Food transportation & storage Food items will be stored at least 750mm off the floor within the food stall. Food items will be transported and stored in enclosed smooth and impervious containers (i.e. plastic tupperware type containers). Perishable food (i.e. meat products, dairy products, milk, seafood, poultry etc) will be transported and stored in refrigerated containers, coolers or appliances.

Cleaning & sanitising All surfaces, equipment, appliances, containers, crockery, utensils, food preparation, storage and cooking areas will be kept in a clean and sanitary condition at all times. Cooking and preparation areas are to kept free from potential contamination i.e. wind-blown dust, dirt and by the public or customers touching, coughing and sneezing on or near the food or equipment. The area will be kept in a clean condition, free from dirt, grease, dust, insects, vermin and cockroaches etc at all times.

Prevention from contamination Raw food items to be cooked (i.e. meat, poultry and seafood) will be kept in sealed plastic containers until being prepared and cooked. Food items which are ready for consumption (i.e. cold meats, dairy products etc) will be kept in sealed plastic containers until being prepared and served to customers. Raw food items to be cooked (i.e. meat, poultry and seafood) will be kept clear and separate from food items which are ready for consumption (i.e. cooked food,
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cold meats, dairy products, sandwiches, bread, fruit and vegetables etc), to prevent potential cross-contamination of food. All food items will be prepared on the day, within the temporary food stall or venue, for consumption on the same day. Note: Pre-prepared cooked food that is to be served hot or reheated (i.e. rice, noodles, pasta, cooked meat/poultry/seafood etc) prepared at home or another premises) is not permitted, unless the operator has demonstrated safe food handling practices and the food will be prepared, cooked, stored and maintained in a safe and temperature controlled condition. Specific written details of any proposed pre-cooked or prepared foods are to be provided to Council with the application for consideration. Food temperature control Food that is to be served cold (i.e. dairy products, milk, eggs, cold meats, cold seafood, cold poultry and cooked food ready for consumption will be maintained at or below 5o C (i.e. in refrigerated containers, coolers or appliances) Food that is to be served hot (i.e. cooked meat/seafood/poultry etc, pies, sausage rolls and other heated food ready for consumption) will be maintained at or above 60o C (i.e. in heated food display appliances) Note: After cooking food, it must be maintained at or above 60o C (if it is to be kept hot or warm) or, after cooling the cooked food (and within 2 hours) the food must be maintained at or below 5o C. Food should not be re-heated after being cooled. Food display Drinking straws, paper cups, disposable cutlery etc will be provided in suitable dispensers. Condiments such as sauce, mustard etc will be provided in squeeze-type Dispensers or individual sealed packs. Disposable napkins will be provided for customers.

Waste disposal All waste materials will be kept in suitable waste receptacles provided in or near the stall. Arrangements been made for the collection and disposal of waste materials (i.e. a trade waste contractor or Councils trade waste service). Waste receptacles and bins will be kept covered with lids and be emptied regularly so as not to overflow.

Washing facilities Hand-washing facilities (with hot and cold water, liquid soap and disposable towels) will be provided within the stall or within a nearby amenities building or via suitable temporary facilities or containers. Facilities for washing utensils and equipment (with hot and cold water, detergent and clean drying towels) will be provided within the stall or within a nearby amenities building or via suitable temporary facilities or containers. Signature: I confirm that the abovementioned requirements and Councils Code for Temporary Food Premises / Mobile Vendors will be satisfied at all times: Signature: .................................................... Date: ..............................................

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CODE FOR ESTABLISHMENT AND OPERATION OF TEMPORARY FOOD PREMISES

Updated August 2005

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MINIMUM STANDARDS FOR USE OF TEMPORARY FOOD PREMISES

This code establishes standards for the hygienic operation of temporary food stalls including, demountable covered or open designed temporary food stalls. Definition Temporary Food Premises This may include demountable stalls, marquees and the like in the open or within another structure used for the purpose of providing food for sale, and or food for promotion. This standard shall apply to temporary food premises within Randwick City area and operators must also comply with the relevant local and State legislation regarding hygiene, safety and land use requirements. Councils Environmental Health Officers are authorised to enforce this standard and to issue any necessary directions/orders, cancel any registration/s, as well as issue Penalty Infringement Notices. 1. GENERAL

a)

Where Councils Environmental Health Officers are satisfied that any requirement of this Standard is inappropriate or is not reasonably practicable in any particular case, the Environmental Health Officer may vary the provisions of any part of the Standard, provided that there is no significant reduction in construction and hygiene requirements and the general intent of this Standard is maintained.

2.

APPROVAL REQUIREMENTS

a)

An application for registration of a Temporary Food Stall is to be made to the General Manger for approval to establish, install or locate any temporary food premises anywhere within the Randwick City Council area. The use of any temporary food premises for the purpose of selling any article of food without the approval of Council, or not in accordance with the provisions of this standard, or any directions/orders issued by Council, is prohibited. A Development Consent from Council may also be required to establish a fair, market, festival, carnival, community market or similar function on any privately owned premises or land. Please refer to Councils Development Control Plan for Exempt and Complying Development regarding Temporary Structures (attached extract).

b)

c)

d)
3.

A Local Approval may be required for the erection of any temporary structure and/or selling food in a public place.

TEMPORARY FOOD PREMISES

a) b)
4.

Temporary food premises are only permitted to operate with prior notification and approval. Any Temporary Food Stalls shall be set up and operated in accordance with the requirements of this code.

REQUIREMENTS FOR TEMPORARY FOOD STALLS 4.1 GENERAL The temporary food stall shall consist of a food stall with a roof and three sides which are covered with plastic sheeting, vinyl or other approved materials (or shall consist of an open food stall which must comply with Open Food Stalls as detailed in this code). Where a temporary food stall is erected on unsealed ground, a suitable impervious material shall be laid over the ground area of the stall. PROTECTION OF FOOD Only disposable eating and drinking utensils shall be used.

a)

b)
4.2

a)

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b) c)

All food stored inside the stall shall be stored 750mm above the ground and covered or in closed containers. Food shall not be displayed so as to be openly accessible to the public. A physical barrier shall be provided by means of display type counters (Bain Marie), perspex, glass, sneeze guards or clear plastic siding to the stall. All condiments such as sauce, mustard etc, shall be contained in squeeze type dispensers or in individual sealed packs. All disposable eating utensils shall be pre-wrapped in paper napkins, cellophane bags or a similar material prior to distribution to the public. Drinking straws, paper cups, spoons etc shall be enclosed in suitable dispensers or otherwise protected from contamination. Tea, coffee, cordial and other beverages shall be dispensed from an enclosed or lidded receptacle equipped with a tap or spout. WASHING FACILITIES Separate hand washing facilities and utensil washing facilities shall be provided within the stall (eg: two plastic dishes of sufficient capacity for adequate cleaning of hands and utensils and a supply of hot and cold water shall be immediately available to each food stall. Hand towels, liquid soap and detergent shall be provided in each food stall. FOOD TEMPERATURE CONTROL All takeaway foods prepared within the stall shall be for immediate sale and consumption unless a suitable display, maintaining the food at a temperature of at least 60 degrees Celsius (hot foods), or below 50 degrees Celsius (cold foods), is provided. Pre-prepared food products or pre-cooked food shall not be sold from a Temporary food stall, unless stored or displayed under controlled conditions as detailed above. All raw food shall be stored in a refrigerator or a portable cooler together with an adequate supply of ice or cooling medium. The sale of pre-cooked meats, poultry, fish or pre-cooked rice from a temporary stall is not permitted, unless stored adequately, and in accordance with the Food Temperature Controls detailed above. COOKING All heating and cooking equipment, including open flame barbecues and cooking plates, shall be located within the stall or otherwise suitably protected from contamination, and the public. Raw foods awaiting cooking and foods which have been cooked shall not be displayed outside the stall. Raw food awaiting cooking shall not be stored or held outside the stall except in enclosed containers and providing conditions are in accordance with the Food Temperature Controls as detailed above. The cooking area shall be kept free of air borne contamination (dust) and droplet infection (coughing, sneezing by the public). Cooking and heating equipment shall not be within reach of the public. A fire extinguisher of adequate size and fire blanket shall be provided convenient to every stall where open flame cooking is carried out. Where cooking is carried out, adequate provisions shall be made to protect the stall walls from heat, flame and splashing. WASTE DISPOSAL Suitable garbage bins shall be provided near the stall for the public to dispose of used takeaway food containers and the like.
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d) e) f) g)
4.3

a)

b)
4.4

a)

b) c) d)

4.5

a) b)

c) d) e) f)
4.6

a)

b)

Adequate arrangements shall be made for the storage and collection of garbage generated inside and outside the food stall, to the satisfaction of Council (i.e. by arranging for a trade waste contractor to collect and dispose of the waste). Garbage bins are to be provided with lids and bins are to be kept covered at all times.

c)
5.

OPEN FOOD STALLS

a)

Open food stalls consisting of tables only or tables and trestles, where permitted by these standards, shall be used only for the sale of factory pre-packaged food in hermetically sealed containers (eg: canned or bottled soft drinks, canned foodstuffs, pre-packaged chips etc). No perishable food shall be sold from an open food stall except packaged milk, packaged milk products and pre-wrapped ice cream, all of which shall be provided with approved means of temperature control/storage. Provision shall be required for screening or shielding the stall to protect any perishable food from direct sunlight. All pre-packaged foodstuffs shall be labelled in accordance with the provisions of the National Food Standards Code.

b)

c) d)
6.

PENALTY INFRINGEMENT NOTICES

a)

All operators are advised that any breaches of this code, the Food Act 2003, the Food Regulations 2004, or Food Safety Standards may be liable to a Penalty Infringement Notice (PIN) provided under the relevant legislation.

7.

NOTICES AND ORDERS

a)

Councils Environmental Health Officers also have the ability to issue Notices and Orders under the relevant legislation to ensure compliance with the Food Act 2003, Regulations 2004 and Food Safety Standards.

For further information contact Councils Health, Building & Regulatory Services Department on 9399 0973 or 9399 0971 Monday to Friday between 8.30am and 5.00pm, or visit Councils Customer Service Centre, 30 Frances Street, Randwick. Or visit Councils web site at www.randwick.nsw.gov.au. Further information on food safety requirements and standards can also be obtained from the following web sites: www.foodstandards.gov.au www.foodauthority.nsw.gov.au

F2005/00157 - D00244035 - EH-A4 - Application - Registration of Temporary Food Premises, Stall or Vendor

Last update: 6/12/2007

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