Market Food Stalls Information Package

Transcription

1 Market Food Stalls Information Package Health Services Last review April 2007 Modified July 2010 T:\HEALTH\1 INFORMATION MANAGEMENT\GUIDELINES\~Approvals\AP Traders - Food Market Stalls.doc

2 REQUIREMENTS FOR TRADERS OF FOOD Each type of food stall has varying degrees of structural requirements, all of which must comply with the Food Safety Standards. Applicants for food stalls must demonstrate that all foods to be offered for sale to the public are prepared, processed or manufactured from food premises or food vehicles registered under the Food Act TEMPORARY STRUCTURES Temporary structures and outdoor cooking facilities must be sited on a paved area which is capable of being easily cleaned; alternatively a polythene sheet may be approved, provided that it is maintained in a clean condition throughout the duration of the event. Minimum requirements: Hand basins Where an outdoor cooking facility is fixed or regularly used, a hand basin with a piped water supply, soap and hand drying facilities must be provided. For one off temporary functions or events a separate dish reserved for hand washing may be approved provided it is supplied with a suitable bactericidal soap, disposable towels and clean water which is changed regularly. a) All food must be protected from contamination such as dust, flies, human breath or smoking. b) Perishable foods must be maintained at temperatures below 5 degrees Celsius or above 60 degrees Celsius. c) All food stored for sale must be kept at least 150mm clear of the floor. d) Food handlers must at all times observe the provisions of the Food Handlers Chart provided by the Health Department of Western Australia. (attached) e) Food stalls must be located at least 30 metres from any place where animals are kept or are likely to be kept for the duration of an event. f) All packaged foods which are prepared and packaged prior to the event must be clearly labelled showing: The name and address of the manufacturer or seller. The common name of the product. Date of manufacture. Allergens Only clean, sterile containers may be used. g) Washable waste disposable receptacles with tight fitting lids must be provided. h) All equipment and appliances must be thoroughly cleaned after use and as far as practicable kept clean and protected from contamination when not in use. i) The proprietor of an outdoor cooking facility must ensure that the serving, preparation and carving of food is conducted in an approved food premises unless food from the facility is served to a customer immediately after cooking. Potentially Hazardous Food - means all prepared or cooked food which consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, crustaceans, molluscs, gravies or ingredients capable of supporting rapid and progressive growth of infectious or toxigenic organisms.

3 MOBILE FOOD UNITS Includes facilities with or without wheels which is hand drawn or hand supported; towed; or temporarily positioned, but does not include a food vehicle. Description of Products Being Sold i. Pre-packed Foods i.e. soft drinks, ice cream, peanuts, potato chips: ii. Bulk Foods Bulk Foods which are sold by the vendor but which are used in conjunction with and in close proximity to approved food premises. iii. Others Hot dogs, popcorn, fairy floss, chips, doughnuts or any other food approved by the Executive Director, Public Health. Requirements of Mobile Food Units A simple mobile food service facility which must be constructed of smooth, impervious material and be designed for easy cleaning. Provisions for temperature control of ice-cream or drinks may be attained with crushed ice. In addition to the above requirements, the following is required: (a) overhead cover with a minimum standard of canvas awning; (b) a hand basin, connected to an effluent receiving tank, with running water, soap, disposable towels; (c) food containers with close fitting, self closing lids or, containers by which food is dispensed by the food vendor through a chute or gate; (d) containers with rounded edges, free of cracks and designed so as to be easily cleaned; (e) where practicable, a barrier erected on 3 sides of the dispensing area constructed of smooth, impervious material, such as perspex, to prevent contamination of the product by human breath or wind borne contaminants or impurities; and (f) a sink connected to an effluent receiving tank for cleaning food handling utensils. In addition to all the above requirements the following is required: (a) (b) (c) warm water provided to the hand basin; hot water provided to the sink; and a washable rubbish disposal bin with a tight fitting lid for refuse disposal.

4 FOOD VEHICLES Definition: a vehicle whether mobile or stationary used for food preparation including heating or cooking of food for sale. Walls & Ceilings - shall be: smooth durable, resistant to corrosion, non toxic and impervious to water free from cracks, open joints, crevices and other defects; finished in a light colour; overlapping is not permitted as all surfaces are to be butt jointed and finished with cover strips provided in accordance with the manufacturer s specifications, examples of approved materials include stainless steel, colour bonded metal, steel, laminated plastics (formica, laminex or panelyte). Floors - shall be: smooth, seamless, slip resistant, durable and impervious to water; and coved at floor/wall junction at least 9.5mm and extending up the wall a min of 70mm with; an example of an approved material is heavy duty vinyl. Cupboards, Cabinets and Work Benches - shall be: backless and sealed to the wall (on metal legs 150mm high), with at least 600mm of tiles above; or at least 150mm off the wall or vertical surface (on metal legs 150mm high) with; cupboard surfaces and counter tops are to be finished with a smooth impervious material; Double Bowl Sinks - to be supplied with hot and cold running water with a single outlet. A commercial type hot water unit is required capable of supplying hot water of not less than 75 o C. The sink should be on brackets fixed to the wall. If there is a cupboard underneath it must be backless and on metal legs, 150mm high to enable cleaning beneath. Equipment - all stoves, refrigerators, bain maries etc., must be placed on castors or metal legs at least 150mm high to facilitate easy cleaning behind and beneath. Hand Wash Basins - supplied with hot and cold running water through a common outlet. Where potentially hazardous foods* are processed, hand basins must be installed which can be operated other than by hand. All hand wash basins are to be provided with soap or suitable detergent, single use towels or other approved hand drying facilities and a waste receptacle. Mechanical Extraction - a mechanical exhaust system is required for the purpose of the local exhaust of heat, fumes and vapours arising from cooking and/or heating appliances. Capture canopy type hoods must be installed above cooking surfaces where greases are or are likely to be generated during the cooking process. They must comply with the requirements of the Australian Standard AS Service Pipes - must be chased into the wall to facilitate easy cleaning. Shelving - smooth, washable, impervious, at least 150mm clear of floor and supported on metal legs where free standing and either sealed to the wall or kept 40mm clear of walls. Exclusion of Insects, Dust - All doorways, windows and other openings must be protected so that flies, dust and flying insects are excluded. Wastewater Disposal - Provision must be made for the disposal of wastewater. Vans at temporary functions which do not have their own holding tank are required to provide a suitable impervious holding tank bolted with a screw connector or another system approved by an Environmental Health Officer.

5 APPLICATION FOR APPROVAL TO ESTABLISH or ALTER A MARKET FOOD STALL APPLICANT DETAILS SURNAME...First Name...Initial... Applicant MAILING address : Number...Street... SUBURB......POSTCODE...FAX... PHONE... MOBILE... . Market Name... Proposed Trading Name of Premises Estimated number of staff... A scaled floor plan of the food vehicle, mobile food unit or temporary structure shall be submitted with this application including details on the structural finishes of every wall, floor and the position and type of every fitting and fixture; (signature) Dated Fee Payable $142 (Account Health/TEMP) NB: Construction and fitting out cannot commence until payment of the application fee and receipt of conditions of approvals from Council's Environmental Health Service. PAY IN PERSON At City of Swan Council Office, cnr Morrison Rd & Great Northern Hwy Midland during hours 8:30am to 4:30pm Monday to Friday. PAY BY MAIL Send completed renewal form together with your cheque or money order; or if paying by credit card complete the section provided on the right and send to Council s office at PO Box 196 Midland WA PLEASE COMPLETE THIS SECTION IF PAYING BY CREDIT CARD Name as shown on Card... Card Holder Address Signature... Amex Mastercard Visa Card Amount $ Expiry Date /