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Food Supplier Participation Information
1. For this event, there is no fee payable to the ABC by the vendor for having an outlet at the event. The site fee is payable to the beneficiary Charity.
2. Food stalls to be open to the public between 8:00a.m. – 1:00p.m.
3. Gates open at 6:00a.m. with set-up to be completed no later than 7:50a.m.
4. Pack-up time to be no earlier than 1:00p.m. and complete by 2:00p.m. (unless event washed out or weather-disrupted).
5. Each individual site provided will be to the dimensions 5 x 2.4 m. Signage is permitted within the boundaries of your site (NB. No A Frames/sandwich boards).
6. While power is available, a preference for portable gas cooking is preferred. Please advise on the attached booking sheet what equipment will be used and if you require power.
7. Vendors will be required to manage their own money on the day.
8. Apart from loading and unloading, vehicles will not be permitted within the grounds. Vendors and their staff may park in the car park opposite.
9. Any vehicles required on site for the purpose of direct sales must be reported to the ABC prior to the event.
10. Waste disposal will be supplied by the ABC. Please place all rubbish in the bins provided.
11. Toilets are located inside the ABC building (enter through reception).
12. It is important that the above information has been read and understood prior to signing the booking form.
Requirements for Food Stalls
This standard shall apply to Temporary Food Premises located on the ABC site and operators should also comply with the relevant local and State legislation regarding hygiene, safety and land use requirements.
Temporary Food Premises include food vending vehicles, demountable stalls, stands and the like in the open or in another structure used for the purpose of selling any article of food and any area adjacent thereto.
PROTECTION OF FOOD
Recyclable eating and drinking utensils are preferable.
All food stored inside the stall shall be stored 750mm above the ground and covered or in closed containers.
A physical barrier (e.g. sandwich display type counters, perspex/glass sneeze guards, clear plastic sidings and other approved barriers) shall be provided in front of food displays, cooking equipment or barbecues.
All condiments such as sauces, mustard etc., shall be contained in dispensers or individual sealed packs.
All disposable eating utensils shall be pre-wrapped in paper napkins or similar recyclable material prior to distribution to the public.
Drinking straws, paper cups, spoons etc shall be enclosed in suitable dispensers or otherwise protected from contamination.
KEEP
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WASHING FACILITIES
Separate hand washing facilities and utensil washing facilities must be provided within the stall (eg. two plastic dishes of sufficient capacity for adequate cleaning of hands and utensils). Please advise if you are likely to require hot water for the completion of these washing tasks.
Hand towels, liquid soap and detergent shall be provided in each where washing facilities are required.
FOOD TEMPERATURE CONTROL
All takeaway foods prepared on the stall shall be for immediate sale and consumption unless a suitable food warmer or food display, maintaining the food at a temperature of at least 60oC (hot foods) or below 5oC (cold foods), is provided or at temperatures required by respective State legislation.
Pre-prepared food products or pre-cooked food consisting wholly or in part of fresh cream, custard, trifle, or any similar food which promotes bacterial growth shall not be sold from a one day food stall, unless stored or displayed under refrigerated conditions.
All raw food and perishable foods such as sausages, bacon etc shall be stored in a portable cooler together with an adequate supply of ice or a cooling medium.
High risk foods such as chicken, meat and rice shall be freshly prepared and cooked on the day and shall be maintained at the correct temperatures during storage and transportation.
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.
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.
The cooking area shall be kept free of dust borne contamination and droplet infection (coughing, sneezing by the public).
Cooking and heating equipment shall not be within reach of the public.
Provision shall be required for screening or shielding the stall to protect any perishable food from direct sunlight.
A fire extinguisher of adequate size shall be provided (by the ABC) 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.
RUBBISH DISPOSAL
The ABC will place suitable waste receptacles for the public to dispose of used take away food containers and the like.
Adequate arrangements shall be made by the food supplier for storage and frequent removal of waste generated inside and outside the food stall.
Adequate waste bins will be provided on site for the use of all suppliers.
PERSONAL HYGIENE OF FOOD HANDLERS
Both body and clothing (e.g. apron) must be clean; No Smoking permitted in the food stall.
All staff must thoroughly wash their hands in warm water and soap before starting work and handling food, after going to the toilet, blowing their nose, touching their face or hair, smoking, handling money or
handling raw food e.g. chicken, meat or fish.
Minor abrasions of the skin must be covered with a waterproof covering bandage (e.g. band-aid).