Food safety in temporary structures such as at events can sometimes be a challenge but this does not lessen the requirement to adhere to the requirements of the Food Act.
Any business, community or not for profit group will need to notify or register with us to sell food from a temporary site. For businesses, this requirement may be in addition to a fixed premise registration.
This information relates to Class 2 or 3 food being sold at an event, usually from a temporary site and must be used in conjunction with a Food Safety Program. This may be the business' current Food Safety Program or a community group can use a template - Community group temporary and mobile food premises template - Class 2.
Food Safety at a sausage sizzle has slightly different requirements.
All set up and operations of a temporary or portable site should be in line with the Temporary Food Guidelines.
Some general things to remember are:
Hand wash station
- Food handlers must use soap and warm water to wash their hands
- Single use paper towel to be used to dry hands
- Tea towels are not to be used
- Always have a calibrated digital probe thermometer onsite – no dial or meat thermometers
- Ensure that the thermometer is sterilised before it comes into contact with food.
- Use alcohol swabs or boiling water to sterilise probe.
Food safety records
- High risk foods must be stored below 5 degrees celsius.
- This means that high-risk foods must be kept in a fridge or an esky with enough ice to maintain this temperature
- Record cold/frozen storage unit temperatures
- When cooking, make sure that raw food does not come into contact with cooked food
- Foods must be cooked to at least 75 degrees celsius
- Stir/turn foods to ensure they are cooked through
- Record cooked food temperatures
- Once food has been cooked, it must be kept above 60 degrees celsius
- Bain maries or keeping foods on a grill/BBQ can help keep foods hot
- Record hot holding temperatures
Displaying and serving
Different utensils and plates must be used when handling raw food and cooked food
- Food handlers must wash their hands in between handling raw and cooked foods
- Make sure you have lots of spare cooking and serving utensils
- Tongs or disposable gloves must be used when handling cooked meat and ready to eat food, such as bread or salad
- Disposable gloves must be changed often or immediately if they tear or if the food handler changes tasks
- Each person should have a different role – that is: one person for cooking, for serving, for handling money etc.