OLD PERTH ROAD MARKETS
Food Stall
Application Package

Reviewed: July 2014

Contents

FOOD STALL APPLICATION 3

APPROVAL PROCEDURE 3

RESPONSIBILITIES OF PERMIT HOLDER 3

MINIMUM REQUIREMENTS OF A FOOD VEHICLE 4

MINIMUM REQUIREMENTS OF A FOOD STALL 5

MINIMUM REQUIREMENTS OF A MOBILE FOOD UNIT 6

APPLICATION / RENEWAL – OLD PERTH ROAD MARKETS 7

Application Fee: 8

PAYMENT METHODS/REMITTANCE ADVICE 9

FOOD STALL APPLICATION

This application package applies to stall holders wishing to offer food for sale at the Old Perth Road Markets.

APPROVAL PROCEDURE

An application must be completed annually and returned to the Town’s Health Service together with:

a)  a floor plan of the temporary stall detailing location of the sinks, hand basin, preparation area, displays etc

b)  a description of the proposed stall i.e. vehicle, 3 sided marquee (include a photograph where possible);

c)  a copy of a valid public liability insurance certificate for commercial operators.

To sell food that you prepare and/or store in a residential premises, you are required to contact your home local authority to obtain a relevant approval.

Temporary and mobile food businesses must notify their relevant local government (commercial address or residential address where vehicle is garaged or food is prepared / stored) and may require registration under the Act.

If your temporary or mobile food business is based in the Town of Bassendean, you will need to complete and submit a Food Business Registration/Notification Form with this application.

If your temporary or mobile food business is based outside of the Town of Bassendean, register with your relevant local government. The Town does not require a duplicate registration.

When submitting your Stall Holder/ Trader licence application please provide written evidence (photocopy of your registration certificate or notification), from your local government.

RESPONSIBILITIES OF PERMIT HOLDER

  1. The Permit Holder shall:

(a)  keep any stall, stand, table, structure or vehicle specified in the licence in a clean, safe condition and in good repair;

(b)  have the licence available at all operation times and produce the licence to any Authorised Person; and

(c)  possess a current Stall Holder/Trader’s Permit

MINIMUM REQUIREMENTS OF A FOOD VEHICLE

Definition:

For the purpose of these guidelines, a food vehicle is a vehicle whether mobile or stationary used for food preparation including heating or cooking of food for sale.

Walls & Ceilings - shall be:

·  smooth durable, resistant to corrosion, non toxic and impervious to water and free from cracks, open joints, crevices and other defects and finished in a light colour;

Floors - shall be:

·  smooth, seamless, slip resistant, durable and impervious to water; and coved at floor/wall junction at least 9.5mm and extending up the wall a min of 70mm with;

Cupboards, Cabinets and Work Benches - shall be:

·  backless and sealed to the wall (on metal legs 150mm high), with at least 600mm of tiles above; or at least 150mm off the wall or vertical surface (on metal legs 150mm high)

·  cupboard surfaces and counter tops are to be finished with a smooth impervious material;

Double Bowl Sinks - to be supplied with hot and cold running water with a single outlet. A commercial type hot water unit is required capable of supplying hot water of not less than 75oC. The sink should be on brackets fixed to the wall.

Equipment - all stoves, refrigerators, bain-maries etc., must be placed on castors or metal legs at least 150mm high to facilitate easy cleaning behind and beneath.

Hand Wash Basins - supplied with hot and cold running water with a single outlet. Where potentially hazardous foods are processed, hand basins must be installed which can be operated other than by hand. All hand basins are to be provided with soap or suitable detergent, single use towels or other approved hand drying facilities and a waste receptacle.

Mechanical Extraction - a mechanical exhaust system is required for the purpose of the local exhaust of heat, fumes and vapors arising from cooking and/or heating appliances. The Extraction System must comply with the requirements of the Australian Standard AS 1668.2-1991. Details of proposed systems must be submitted for approval prior to installation.

Shelving - smooth, washable, impervious, at least 150mm clear of floor and supported on metal legs where free standing and either sealed to the wall or kept 40mm clear of walls.

Exclusion of Insects, dust - All doorways, windows and other openings must be protected so that flies, dust and flying insects are excluded.

Wastewater Disposal - Provision must be made for the disposal of wastewater. Vans at temporary functions which do not have their own holding tank are required to provide a suitable impervious holding tank bolted with a screw connector or another system approved by an Environmental Health Officer.

All food vehicles are required to be registered with the Local Authority where the vehicle is garaged when not in use. A copy of the Certificate of Registration of the Food Business must be attached to this application

MINIMUM REQUIREMENTS OF A FOOD STALL

a)  All food must be protected from all sources of contamination such as dust, flies, human breath or smoking.

b)  Perishable foods must always be maintained at temperatures below 5° Celsius or above 60° Celsius.

c)  Food handlers must at all times practice good food hygiene standards and must be suitably attired to undertake food handling.

d)  Foods such as plain cakes, jams, pickles, preservatives which are prepared and packaged prior to the event must be clearly labelled. The label must include, but is not limited to the following:

The name and address of the manufacturer or seller.

The common name of the product.

List of Ingredients

Date of manufacture

Nutritional Information Panel

e)  Please visit: http://www.foodstandards.gov.au/consumerinformation/labellingoffood/ for labeling requirements.

f)  Washable waste disposable receptacles with tight fitting lids must be provided.

g)  All equipment and appliances must be thoroughly cleaned after use and as far as practicable kept clean and protected from contamination when not in use.

h)  The proprietor of an outdoor cooking facility must ensure that the serving, preparation and carving of food is conducted in an approved food premises unless food from the facility is served to a customer immediately after cooking.

·  “Potentially Hazardous Food” - means all prepared or cooked food which consists of dairy products, eggs, meat, poultry, fish, seafood, gravies or ingredients capable of supporting rapid and progressive growth of infectious or toxic organisms.

MINIMUM REQUIREMENTS OF A MOBILE FOOD UNIT

Definition:

A facility with or without wheels used for the carriage or conveyance of food offered for sale to the public and which is:

hand drawn or hand supported;

a)  towed; or

b)  temporarily positioned, but does not include a food vehicle.

Description of Products Being Sold / Requirements of Mobile Food Units
i.  Pre-packed Foods
Pre-packed foods such as soft drinks, ice cream, peanuts, potato chips, sweets: / A simple mobile food service facility, which must be constructed of smooth, impervious material and be designed for easy cleaning. Provisions for temperature control of ice-cream or drinks may be attained with crushed ice.
ii.  Bulk Foods
Bulk Foods which are sold by the vendor but which are used in conjunction with and in close proximity to approved food premises. / In addition to the above requirements, the following is required
:
(a) overhead cover with a minimum standard of canvas awning;
(b) a hand basin, connected to an effluent receiving tank, with running water, soap, disposable towels, nail brush and a receptacle for used hand towels;
(c) food containers with close fitting, self closing lids or, containers by which food is dispensed by the food vendor through a chute or gate;
(d) containers with rounded edges, free of cracks and designed so as to be easily cleaned;
(e) where practicable, a barrier erected on 3 sides of the dispensing area constructed of smooth, impervious material, such as Perspex, to prevent contamination of the product by human breath or wind borne contaminants or impurities; and
(f) a sink connected to an effluent receiving tank for cleaning food handling utensils.
iii.  Others
Hot dogs, popcorn, fairy floss, chips, hot potatoes, doughnuts or any other food approved by the Executive Director, Public Health.
/ In addition to all the above requirements the following is required:
(a) hot water provided to the hand basin;
(b) hot water provided to the sink; and
(c) a washable rubbish disposal bin with a tight fitting lid for refuse disposal.

APPLICATION / RENEWAL – OLD PERTH ROAD MARKETS

(If there is insufficient space please attach additional sheet appropriately identified)
Applicant Name:
,..………………………………….……………...... …….……………………….…..…………………
(First names) (Family name)
Business/Trading Name:
Address (Your residential or business address for correspondence)
Suburb Post code
New Application
Renewal Application
Telephone number (daytime): / Mobile:
Facsimile: / Email:
Details of Proposed Trading
Proposed days and hours of operation
Name of Local Authority with which your food business is registered? - Include a copy of your Food Business Notification / Registration Certificate
Details of vehicle- Vehicle Make / Model / Registration
OR Nature of temporary Structure i.e. 3 sided marquee
Foods to be sold – i.e. confectionary, beverages, pre-packaged foods
Public Liability Insurance
Commercial operators must provide a copy of their “Certificate of Currency” / Insurance Policy No. ______
How will potentially hazardous foods be kept out of the “Temperature Danger Zone?”
NOTE: potentially hazardous food must be maintained at or below 5°C or at or above 60°C during transport, storage and display

Application Fee:

$52.00

Please note, where an application is not approved, the application fee will NOT be refunded. If approved this permit will expire on 30 June next or on the expiration date of the Certificate of Registration issued by your local authority which ever is shorter.

PAYMENT METHODS/REMITTANCE ADVICE

 / In person / At the Council Office, 35 Old Perth Road, Bassendean.
Between the hours of 8.30am and 5.00pm, Monday to Friday
* / By Mail / Make cheques payable to the Town of Bassendean
Mail to: Town of Bassendean
PO Box 87, Bassendean WA 6934
/ By phone / Please call Council’s Customer Services on 9377 8000, quoting account number 732085 to pay by Visa or Mastercard only.
Return this section with your credit card information:
** PLEASE NOTE:
If completing this form on-line, please do not enter your credit card details as it is not secure. An Officer of the Town will phone you direct to collect this information.
Card Type(Please circle): Visa/ MasterCard only
Card Number: ¨¨¨¨-¨¨¨¨-¨¨¨¨-¨¨¨¨
Expiry Date: ¨¨-¨¨
CCV Code: ¨¨¨
Name as appears on the credit card:
______

2