Should you require further information please phone Council’s Food Surveillance Officer on 02 9777 7685.
Documentation needed for food stall application
The following details need to be provided with your application to Council to demonstrate compliance with the National Food Safety Standards:
- A site plan of the food stall showing the location of different pieces of equipment, labels indicating where different processes are carried out and arrows indicating the flow of production of the food.
- A written statement about the business including a description of the food products that will be made or sold.
- Any other relevant information in regard to the proposed food preparation including methods, equipment used and relevant food safety and hygiene matters.
- Details on food transportation and storage conditions.
- A copy of the operator’s Food Safety Supervisor certificate (if one is required by the NSW Food Authority).
- Printed confirmation that your food business has notified the NSW Food Authority of its details.
If you have a gas bottle on site, Flammable gas 2 signage must be prominently displayed on your stall.
Under the National Food Safety Standards all food businesses (including those involved in temporary events) must notify the NSW Food Authority of their details. Food stallholders can notify their details to the NSW Food Authority by:
Offsite food preparation
Council prefers that high-risk food be cooked onsite fresh for the customer, but where this is impractical, it will consider an application involving the preparation of food at other venues provided that the following is submitted:
- The address of the premises and a floor plan of the location where the food is prepared showing the location of different pieces of equipment, labels indicating where different processes are carried out and arrows indicating the flow of production of the food.
- A description of the fittings and fixtures including materials and surface finishes.
- Written evidence that the use of the premises is authorised by the local council.
- Copies of food premises inspection reports from the respective local council over the previous 12 month period.
If your offsite food preparation premise is new and you haven’t had a food premises inspection yet or you are unsure whether it has the appropriate approval, contact your local council.
Domestic kitchens have certain limitations in terms of size, facilities and the standard of construction and may only be suitable for the preparation of low-risk, non-potentially hazardous foods. They may also potentially pose food safety risks as a result of access by pets or children, plants or furnishings (such as curtains) which may accumulate dust, and from normal household activities.
All stallholders are reminded of the need to comply with the above requirements and those implied by the Food Act 1989, Food Safety Standards and the Workplace Health and Safety Act 2011 and the Occupational Health and Safety Regulation 2001.
Failure to comply may result in your exclusion from the event and/or prosecution.