Application to sell food

Due to the fact that the Flea-Market is open for 3.5 hours only, most food that usually would need refrigeration, such as food containing fresh cream, for example, will not be a problem so long as the item is brought straight from home (refrigerated) and set up under 30 minutes prior to the start of the event.

All food should be transported so as to prevent contamination. Transport cold food cold (in an insulated container like an Esky™ with ice or cooler block), stored in clean, well-sealed containers that are used for food only.
Dairy products and other foods that would normally be refrigerated) must be kept cold (below 5°C) or hot (above 60°C). These foods should be displayed in suitable equipment to maintain these temperatures.
Where food is displayed at room temperatures, it must not be displayed for longer than four hours. Unpacked food needs to be protected from customers, insects and contaminants such as dust and dirt.
Wherever unwrapped food is being handled, appropriate handwashing and utensil washing facilities must be provided.

If food is being sold, it needs to be labelled with the following:

• Details* of the person who made it

• Date prepared

• List of ingredients (especially peanuts and colourings, as some people have allergies to these).

Handwashing

• Wash hands before handling food.

• Always wash hands:

– After visiting the toilet

– After handling raw food

– After using a tissue, coughing or sneezing

– After handling garbage

– After changing nappies

– After handling pets

– After smoking

– After touching hair or other body parts.

• Thoroughly wash hands, including back of hands, wrist, between fingers and under fingernails. Use soap and warm water for thorough handwashing. Dry hands with a paper towel.

Event organisers
only

Sausage sizzles

Setting up a food stall

Cleaning a temporary food stall

Food Allergies
and labelling

Product
labelling and packing

Food Safety Procedures

Thank you for completing the online Food Handling Certificate. You now understand how to:

define food handlers and their responsibilities with regard to the law
describe the ways in which food can become contaminated and potentially unsafe
describe the common causes as well as symptoms of food poisoning
explain the do’s and don’ts for maintaining good personal hygiene
handle food correctly at all stages of preparation
explain the do’s and don’ts for accepting food deliveries, storing, displaying and transporting food
explain the do’s and don’ts for cleaning the food preparation surfaces and equipment.