PO Box 444
Masterton
Tel: (06) 370 6300
health@mstn.govt.nz
mstn.govt.nz
K:\Health\Forms\Stall Notification.docx
Section B – Food Safety Checklist
This section is to be completed by any stall holder who intends to sell any type of food.
(Please tick each box that is appropriate to indicate that you have agreed to follow this checklist)
Pre-event preparation and set up
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).
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 5
o
C, or hot-hold above 60
o
C.
Food must be stored at least 450mm above the ground.
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.
There must be some form of ground covering under the cooking and serving area (such as a polythene sheet etc.).
During the event
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).
Actual preparation of food at the event, as distinct from cooking of food, must be kept to a minimum.
People handling food must wear appropriate protective clothing to protect the food from contamination by their
ordinary clothes and/or hair.
People handling food must take care to regularly wash their hands. Keep a good supply of protective gloves
available.
People preparing food should not handle money.
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.
Ensure all hot food is place in a food warmer after cooking, or served immediately. Keep readily perishable food
hot (above 60
o
C) or cold (at 5
o
C or less). A thermometer will be useful to verify temperatures.
Only single service containers are permitted (plates, cutlery etc.).
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
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.
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.
I have read and understood the checklist. I am aware that if these are not followed, my stall may be
closed down.
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