Food Handling Requirements


kogarah

All Site & Stall Holders selling Food

Kogarah Council's minimum  requirements for all commercial food stalls operating at the Oatley Lions Village Festival on Saturday 17 October 2009 are as follows:

Design, construction & operational requirements:

  • Food stalls are to be located within a tent or marquee, with a suitable floor and roof covering and enclosed on 3 sides or be provided with suitable barriers to prevent public access and potential contamination.
  • Cooking equipment, food preparation and storage areas are to be located within the confines of the food stall.
  • Cooking or heating equipment must be located out of reach from the public.

Food transportation & storage:

  • Food is to be stored at least 750mm off the floor within the food stall.
  • Food is to be transported and stored in food grade containers with lids e.g. not Chinese takeaway or ice-cream containers etc.
  • Perishable foods e.g. sausages and other meat products, milk etc is to be transported and stored in refrigerated containers/eskies etc.

Protection from contamination:

  • Raw food is to be stored separately from ready to eat cooked food at all times.
  • Use separate utensils for raw and cooked foods.
  • Wear gloves properly! Change your gloves as often as you change tasks.

Food temperature control:

  • Food that is to be kept or served cold is to be maintained at or below 5 degrees Celsius at all times.
  • Food that is to be kept or served hot is to be maintained at or above 60 degrees Celsius at all times.
  • Potentially hazardous foods e.g. meat, dairy etc are not be stored between 5 degrees Celsius and 60 degrees Celsius, this is know as the Temperature Danger Zone - bacteria grows and multiplies very quickly.
  • Digital probe thermometer is to be provided to the food stall - VERY IMPORTANT!

Food display:

  • Drinking straws, disposable cutlery etc are to be provided in suitable dispensers.
  • Condiments such as sauce, mustard etc are to be provided in squeeze type dispensers or individual sealed packs.
  • Disposable napkins will be provided to customers.

Hand washing facilities:

  • Hand washing facilities (with hot and cold water, liquid soap and paper towels) is to be provided within the stall.
  • Facilities for washing utensils (with hot and cold water, detergent and clean drying towels) are to be provided within the stall.