Food Act 2006
Only use this form for a new food business where the premises are neither fixed nor mobile; such as a stall, tent or cart. Please note you may require approval to use council controlled land, contact council to find out more.
1. Applicant (Licensee) detailsEntity type / Corporation / Incorporated association / Individual / other entity / ABN
Name (Family trust is not a legal entity for a food business licence) / Date of birth
Registered address (for correspondence)
Suburb / State / Postcode
Business phone / Alternate phone / Mobile
Preferred method of contact for correspondence / Email / Post
For a corporation or incorporated association, provide details of all directors or management committee members below:
*Please attach an additional sheet if the directors or management committee members do not fit.
Does applicant/s have a conviction (other than a spent conviction) for a breach of any food legislation1? / Yes* / No
Has applicant/s had a licence suspended, cancelled or refused under any food legislation1? / Yes* / No
* Provide details and circumstances for all applicants (including directors or management committee members).
1 Any food legislation refers to the Food Act 2006, the Food Act 1981 or a corresponding law.
2. Business details
Business trading name
Registered address (for correspondence)
Suburb / State / Postcode
Business phone / Alternate phone / Mobile
Email / Fax
3. Premises details
Annual licence / Proposed / preferred location
One off event only / Event name / Date from / Date to
4.Food Safety Supervisor
Name / Date of birth
Postal address
Business phone / Alternate phone / Mobile
Is a copy of competencies held attached to application? / Yes / No. Further proof of suitability may be required.
The Food Act 2006requires all food businesses to have a suitably qualified food safety supervisor.Please complete the Food Safety Supervisor notification form for any additional Food Safety Supervisors.
For current Queensland Healthfood safety competencies refer to
5. Food licence details
Provide explanation of food types & preparation procedures (eg fresh fruit juices, deep fried potato chips)
Provide photos or plan drawings of the following:
Sketched layout of the proposed Temporary Food Premises Business including hand washing facilities, food storage, benches and canopy or provide photos. Please see attached minimum standards for food stalls available on page 3 of this form. Please consider this information when drafting your plan. Annual licences may require higher standards.
Have you read through the Minimum food safety standards for temporary events on page 3? / Yes / No
6. Licence fee applicable based on proposedfood business
Category (please tick) / Full licence fee / Category (please tick) / Full licence fee
Annual licence / $339.00* / One off Event (4 days maximum) / $118.00 No pro rata
* Pro rata fees apply. Licence period is from 1 September to 31 August with the pro rata licence fee calculated quarterly.
Your application will not be processeduntil correct fees are paid. To confirm the correct fees pleasecontact council before you submit the application. Licences are valid from the date of issue to 31 August and incur an annual renewal fee.
Any non-profit, volunteer, charitable, community, sporting, religious organisation not in possession of a permanent liquor or gaming licence or a surf lifesaving club (or similar organisation) not in possession of a permanent liquor or gaming licence is eligible for a 50% reduction in application fees. In order for the organisation to be eligible as a volunteer, community, sporting or religious organisation, at the time of lodgement of the application, the organisation must provide verifiable written proof that the organisation is either registered with the Australian Taxation Office (ATO) as a charitable/non-profit organisation, or alternatively registered with the Office of Fair Trading under either the Associations Incorporation Act 1981 or Corporations Act 2001.
7. Declaration of applicant
I/We, the applicant, declare that the above information is correct in all respects, at the time of lodgement of this application with the Sunshine Coast Regional Council.Should any of the details given in relation to this application be changed in the future, the Applicant shall advise the Sunshine Coast Regional Council in writing prior to any such change being implemented.I/We hereby make application for a food business licence under the Food Act 2006 as set out in this form.
Name / Position / Signature / Date
OFFICE USE ONLY
Application no. / Amount paid / Date paid / Receipt no. / Initial / Date stamp
8. Payment options
In person / Customer service centres: 8.30 am to 4.30 pm Monday to Friday (excludes public holidays).
By mail / Cheque or money order to be made payable to: Sunshine Coast Regional Council.
Cheque / Money order / Mastercard / Visa
Card number / Expiry date / Amount $
Name on card / Signature of cardholder
Phone / Is a receipt required? / Yes / No
Minimum food safety standards for temporary events
Structure and siting
Roof and three walls of durable plastic sheet, vinyl or other approved material.
Floor to be constructed of a smooth, impervious material such as vinyl.
Tables 750mm high (min) with sturdy supports, smooth impervious surface.
Washing facilities
Separate hand washing facilities, using a 20 litre container with tap– labelled “Hand Washing Only”.
Liquid soap dispenser and paper towel dispenser are required at the hand washing facility.
Separate utensil washing facilities, using a 20 litre container with tap - labelled “Utensil Washing Only”.
Additional 10 litres of hot water for emergency cleaning – heated on site or stored in an insulated container.
Liquid wastes stored in a sealable container and disposed of into an approved disposal outlet (e.g. sewer).
Paper towel is to be used for site cleaning, material cloths are not to be used.
All cooking utensils are to be cleaned and sanitised at an approved dish washing facility – double bowl sink with hot (75oC) and cold water; or an approved automatic dishwasher, prior to commencing food handling operations each day.
Cooking and temperatures
All heating and cooking equipment shall be located within the stall.
Stall walls must be protected from splash, heat and flames (from BBQ’s, grills, etc.). Contact the QLD Fire and Emergency Service for information regarding fire safety.
Raw foods: must not be displayed outside the stall and must be maintained at the correct temperature
Cold foods: must be stored at 5oC or below
Hot foods: must be stored at 60oC or above
Food preparation
Cover all foods when not in use with either plastic wrap or containers with close fitting lids.
Provide adequate protection from potential customer contamination with at least 1.5m horizontal distance or physical screen (glass, Perspex).
Utensils and equipment to be stored in a way as to prevent contamination (e.g. sealed plastic containers).
Food is to be transported in an enclosed vehicle under temperature control.
Condiments are to be dispensed from squeeze bottles or in individual sealed packs.
Disposable eating and drinking utensils must be stored to prevent contamination (e.g. sealed plastic containers).
Utilise tongs, spoons, and spatulas to prevent unnecessary contact with the food by food handlers.
Preparation benches must be designated for food preparation only.
Personal hygiene
Clean clothes and aprons must be worn. Food handlers to be aware of personal appearance.
Hair should be tied back or clean caps worn.
Food handlers must wash their hands: before beginning or resuming work or after smoking, after visiting a bathroom, after handling a refuse container, after handling a handkerchief or tissue, after handling raw food and before handling cooked food and after handling any item which may contaminate the hands.
Smoking is not permitted within the food stall.
Personal effects are to be separated from food storage, handling and preparation areas.
Waste disposal
An approved waste container with a close-fitting lid and a suitable bin liner must be provided.
1 of 32018/19 Healthy PlacesTemporary food premises application formV1 01/07/2018