Food Stall Notification This notification is for anyone who intends on having a stall selling food to the public around the Masterton District - this includes public events of all sizes and markets. This notification will be sent to our Environmental Health Team for consideration. The team will contact you if we have any questions regarding food safety or stall location. Otherwise, thank you for your stall notification, we have considered the information provided and have no further questions. The notification must be submitted at least 15 working days before the event. If payment is required, this can be made at the Council office at 161 Queen Street. Name of Event (if applicable) Company/Organisation(Required) Contact Person(Required) Contact Phone(Required) Contact Email(Required) Postal Address(Required) Stall LocationLibrary SquareCorner of Queen Street and Park AvenueCorner of Lincoln Road and Queen StreetPie Cart StandCorner of Church Street and Queen StreetCorner of Bannister Street and Queen StreetPaper Plus Alleyway (Charlie's Lane)Castlepoint designated mobile trading area site next to toilet blockCastlepoint designated mobile trading area site at Guthrie CrescentIf you won't be using a dedicated Council site, please write your stall location in the box below Stall Manager(Required) FeeFree (Fundraising)Free (Organised Event)Stall Fee ($35)Start Date(Required) DD slash MM slash YYYY End Date(Required) DD slash MM slash YYYY Food Stall InformationFoods to be SoldPlease list below the types of food that you will be selling at the stall (state if pre-packaged)Location of food storage and pre-preparation of foodPlease give details on where food will be stored and prepared (e.g. address, name of premise etc.)Transportation of food prior to delivery to sitePlease give details on how food will be transported to site (refrigerated, insulated containers or hot holding)Food preparation at sitePlease give details on what preparation will be done at the siteStorage of food and equipment at sitePlease give details on how food will be stored at site. You need to ensure you have enough hot holding or cold holding facilities for the quantity of food you are selling (e.g. Fridges, chilli bins, baine maries, microwaves etc.)Cooking of food at sitePlease give details on how food will be cooked at the site. You need to ensure you have adequate cooking facilities for the food you are selling.Food protectionPlease indicate whether the stall will be screened and how food will be protected (e.g. gazebo)CleaningPlease indicate where food utensils, appliances and equipment will be cleaned.Hand washing and toilet facilities at siteWhat facilities are provided at the stall for hand washing and what arrangements have been made for use of facilities at the event.Food Safety ChecklistPlease tick each box that is appropriate to indicate that you have agreed to follow this checklist.Pre-event preparation and set up1. Food must be prepared as close as possible to the time of the event. If prepared the night before, all readily perishable food must be refrigerated. (Please note that food may only be re-heated once. Any re-heated food not sold on the day must be disposed of). 2. Food must be transported and stored on site in covered container and cold-stored in a refrigerator or chilly bin at a temperature less than 5oC, or hot-hold above 60oC. 3. Food must be stored at least 450mm above the ground. 4. For public safety, any cooking unit must not be facing the public or accessible to the public. Stallholders utilising open fires (e.g. BBQs) must have access to a fire extinguisher or fire blanket. LPG cylinders are to be properly secures, stored in an open area and all connecting hoses must be in good repair. 5. There must be some form of ground covering under the cooking and serving area (such as a polythene sheet etc.). During the event1. Cooking and hot or cold holding equipment will be adequate for the quality of food being cooked/sold (i.e. No small single burners underneath large pots). 2. Actual preparation of food at the event, as distinct from cooking of food, must be kept to a minimum. 3. People handling food must wear appropriate protective clothing to protect the food from contamination by their ordinary clothes and/or hair. 4. People handling food must take care to regularly wash their hands. Keep a good supply of protective gloves available. 5. People preparing food should not handle money. 6. Cooked food, or vegetables eaten raw (lettuce, grated carrot etc.) must not come into contact with raw meats or any surfaces or utensils used to prepare raw meats. 7. Ensure all hot food is place in a food warmer after cooking, or served immediately. Keep readily perishable food hot (above 60oC) or cold (at 5oC or less). A thermometer will be useful to verify temperatures. 8. Only single service containers are permitted (plates, cutlery etc.). 9. Stallholders selling medium to high risk food are required to have a continuous supply of hot water for the washing of hands and cleaning utensils at the stall site. All waste effluent water must be collected in a suitable container for disposal in a sewer drainage system. 10. Stallholders operating a sausage sizzle or selling pre-cooked low risk foods are required to use disposable gloves (which are changed regularly) and an alcohol-based hand sanitizer. 11. All rubbish generated by the activities at the cooking area and at the venue in general must be kept tidily in bins with lids and collected and removed from the site at the end of the day. Consent(Required) I have read and understood the checklist. I am aware that if these are not followed, my stall may be closed down.(Required) Was this Page Helpful ? YesNo
