Make a Request
Request a service, make an enquiry or report an issue.Click here to find out more
A Fixed Food Premises, for a food business, means a building or other structure, or part of a building or other structure, that has a permanent address.
Fixed food premises operators must at all times comply with the Food Act 2006 and Food Safety Standard 3.2.2 Food Safety Practices and General Requirements.
The fit out of all fixed food premises are required to comply with the Food Safety Standard 3.2.3 Food Premises and Equipment.
If you are operating a temporary food stall for commercial purposes (personal profit) you are required to hold a licence with the local government of the region in which you are operating. Examples include:
Exceptions from licensing include non-profit stalls and stalls selling:
Food prepared off site must be prepared at a licensed food business.
As with fixed premises, temporary food stalls are required to have a Food Safety Supervisor.
Where unprotected food is being handled, all temporary food stalls must consist of:
The material used should be unable to absorb grease and be able to be easily and thoroughly cleaned, i.e. poly tarp, and it should be constructed so that no material flaps in the breeze.
This structure will help to protect the food from contamination should the wind suddenly come up.
Hand washing facilities
As with fixed premises, separate hand washing and utensil washing facilities are to be provided. Two 20 litre containers fitted with taps are acceptable. Each should be provided with a 20 litre container underneath to catch waste water.
If hot water is not available, sanitiser must be provided for use in conjunction with hand washing.
All waste containers must have a properly fitting lid to prevent attracting flies and other insects.
Where power is not provided for refrigeration, eskies are suitable for keeping potentially hazardous food cold. A probe thermometer and sanitation wipes must be kept on site at all times to enable food temperatures to be monitored.
Raw meats and ready to eat salads must be stored separately.
Food in a bain maree must be maintained at above 60°C or below 5°C. Frequent stirring helps to maintain a consistent temperature throughout the food.
The Temporary Food Stall Information brochure can be found on Council's website, Business Licencing page under Business Licensing Guides.
Mobile food van operators are bound by the same legislation as fixed and temporary food business operators.
The Mobile Fit Out Guide is for businesses involved in the design, construction and fit out of mobile food premises. It provides guidance to operators, architects, designers, builders, equipment manufacturers and other professionals associated with the design and construction of a mobile food premises.
The Mobile Fit Out Guide can be found on Council's website, Business Licencing page under Business Licensing Guides.