YOU WILL SUPPLY YOUR MOBILE TRADERS HEALTH LICENSE NUMBER FROM AUCKLAND COUNCIL.
or YOU SEND IN A COPY OF YOUR TOWNS LICENSE.
or YOU SEND A COPY OF YOUR PRIMARY INDUSTRY PERMIT
or you apply for a day license (add 45$ council fee). please download and fill out this questionnaire (click this link to the questionnaire)
COUNCIL REQUIREMENTS FOR OPERATING A FOOD STALL
Food safety advice for food stalls at temporary events. The following basic facilities are required: If outside an awning, side-less tent, or umbrella to keep food out of direct sunlight. If ground is wet or unsealed use, vinyl floor covering or plastic non-slip clip mats. Adequate number of tables or benches for storing, preparing and displaying your food. Hand wash facilities are compulsory at all stalls where open food is present or cooking is occurring. Require portable hand washbasin or water container with tap, liquid soap, paper hand towels and a bucket to collect wastewater. This is to be set up and in use before your stall opens. Hands should be washed before any food is handled. A bucket containing water is not acceptable. Clean disposable cloths, water, detergent, sanitiser and drying cloths. Store cleaning items separately from food. Disposable containers and utensils, preferably recyclable for selling your food. Do not overcrowd your stall with too many staff. Rubbish bin. First aid kit. Food handlers Suitable clothing, clean apron, head covering or hat. Long hair should be tied back and minimal jewellery worn. Smoking is not allowed at the stall at anytime, if you leave the stall to smoke remove your apron and wash your hands when you return to the stall. Unwell persons should not be present at the stall or have handled any food before the event. Hands should be washed and gloves changed on a regular basis; e.g. after handling raw foods, using the toilet, handling refuse, touching face/hair, coughing or sneezing Plastic gloves are not a substitute for regular hand washing. Keep it simple, choose foods that can be cooked and served safely. Buy your ingredients close to the event; do not buy foods past their expiry date. Protect your food during transport to the event. Foods should be covered/wrapped or stored in clean sealed containers. Do not expose foods to contamination from dust, dirt and people. At the stall use, sneeze guards, clear plastic covers to display and protect your food. Officers will remove and dispose of any unprotected food. Store raw foods such as unwashed fruit and vegetables, raw meat and fish in separate containers from cooked and ready to eat foods. Use separate cutting boards, tongs and knives when handling and cooking raw and ready to eat foods. Wash hands in between handling raw and cooked foods. This is to prevent bacteria from raw foods/juices cross contaminating cooked and ready to eat foods. High risk foods such as tofu, dairy items, cooked rice, cooked meat and fish etc must be kept either cold (below 4 Â°C) or piping hot (above 70 Â°C).This applies prior to the event, during transport to the event, during storage at the event and when displaying foods at your stall. Cold storage: use freezers, fridges, chilly bins â€“ have enough ice or ice packs to last you throughout the event. Do not overload your chilly bins/fridges, ensure the lid can be tightly closed, have layers of ice in between and on top of the food. Take small portions from your chilly bin leaving the majority of your food cold inside the chilly bin. Hot foods: cook to order, this will ensure that your food is fresh and this will prevent food being stored at your stall for long periods. If you cook your food in advance, ensure it is piping hot at all times, this includes prior to and transport to the event. Do not cook large quantities of food prior to the event. Bain maries/hot cabinets must be preheated to the correct temperature before use. This equipment does not cook or reheat food; it only maintains the temperature of the food. You must cook/reheat your food before you place it in the bain marie/hot cabinet. Regularly stir the food to ensure it is kept hot throughout. Do not top up existing batches of food with new food, always finish the older food first. Candle warming trays may not be sufficient to maintain your food at the correct temperature especially in cold/windy conditions. Thermometers can be used to check your foods are being maintained at the correct temperature. Sanitise your thermometer before use and in between checking the temperature of different foods. Officers will remove and dispose of food that is not being kept at the correct temperature. Preparation and cooking of food must be off the ground. Use tongs, spoons and forks when serving food; do not handle food with your hands. Do not allow customers to touch or handle your food. Stall operators are responsible for serving food to customers. Have a separate staff member to handle money only. Contact details: Telephone: For advice or an appointment: Ph:(09) 301 0101 Fax: (09) 353 9091 Visit us at: Auckland Council, 35 Graham Street, Auckland Central Write to: Auckland Council, Private Bag 92300, Auckland 1142 Temporary food stall checklist Please keep this page for your reference temperature control during transport to event awning/canopy - keep food shaded from sun ground covering e.g. polythene sheet, drip trays under BBQ's refuse bin with lid and liner storage for waste oil and wastewater recycling bins adequate washable bench space/tables for food preparation/storage all foods covered - wrapped/packaged, display cabinets, sneeze guards, enclosed containers etc sufficient sealed containers to ensure food is not stored directly on ground hand washing facilities: 20L water container, soap, nailbrush, paper hand towels, container for wastewater: compulsory requirement for stalls with open foods or cooking on site food grade detergents and disinfectants & clean disposable cloths (stored separately from food) utensil washing facilities: container for washing utensils, washing up brush, paper towels cleaning chemicals - detergent and food grade sanitiser adequate ice supply/cool blocks adequate water supply facilities to keep cold: chilli bins with lids, sufficient ice packs facilities to keep food hot: efficient heating facilities, stirring spoons sauces and condiments in squeeze dispenser or sealed packs separate containers for raw and cooked foods separate tongs, chopping boards for raw and cooked foods disposable plates/cutlery/cups etc - preferably recyclable taste testing/sampling - do not allow double dipping, single serve only protective clothing: aprons/hats - long hair tied back money and food handled separately first aid kit: all cuts and sores covered no animals at stall no smoking at stall Anyone who is ill or has an infection must not handle, prepare or work with food. If you want to apply for a day license please download and fill out this questionnaire.