Food Stall Safety

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Document No.

• Stall name

• Person in charge

• Location
  Address

• Signature

  Sign

Personal Hygiene

• Are employees wearing clean and proper safety uniforms including shoes?1

  Yes

  No

  N/A

• Is effective hair restraints including facial hair properly worn?

  Yes

  No

  N/A

• Are fingernails short and clean?

  Yes

  No

  N/A

• Are Gloves worn over polished and artificial nails?

  Yes

  No

  N/A

• Is Jewellery limited to a plan ring, such as a wedding band?

  Yes

  No

  N/A

• Are hands washed properly, frequently, and at appropriate times?

  Yes

  No

  N/A

• Are burns, wounds, sores or scabs, splints and bandages on hands completely covered with a food service glove while handling food?

  Yes

  No

  N/A

• Eating, drinking, chewing gum, smoking or using tobacco are only allowed in the designated areas?

  Yes

  No

  N/A

• Are hand sinks easily accessible, operational and clean?

  Yes

  No

  N/A

• Are hand sinks stocked with soap, disposable towels and warm water?

  Yes

  No

  N/A

• Are staff complying with standards?

  Yes

  No

  N/A

• Are all staff, casuals and volunteers trained?

  Yes

  No

  N/A

Food Preparation

• Is all food stored or prepared in the approved facility?

  Yes

  No

  N/A

• Is food equipment, utensils and food contact surfaces properly washed, rinsed and sanitized before every use?

  Yes

  No

  N/A

• Is all food being put in fridges straight away after delivery and preparation?

  Yes

  No

  N/A

• Is display food at the venue on display for no longer than necessary?

  Yes

  No

  N/A

• Are utensils cleaning and in working order?

  Yes

  No

  N/A

• Are multiple chopping boards for chopping different foods used and washed using hot soapy water?

  Yes

  No

  N/A

Food Storage

• Is high-risk food stored under 5 °C?

  Yes

  No

  N/A

• Is fridge temperature at 5 °C or below?

  Yes

  No

  N/A

• Is freezer temperature below (minus)-15 °C?

  Yes

  No

  N/A

• Is thawed food kept from being re-frozen?

  Yes

  No

  N/A

• Is defrosted food in the fridge?

  Yes

  No

  N/A

• Is raw food and cooked food stored separately?

  Yes

  No

  N/A

• Are non-toxic food storage containers used?

  Yes

  No

  N/A

• Are all used by dates checked?

  Yes

  No

  N/A

Cross Contamination

• Is food covered?

  Yes

  No

  N/A

• Are separate work surfaces provided and used for raw and cooked foods?

  Yes

  No

  N/A

• Are cleaning cloths used only once before sterilised?

  Yes

  No

  N/A

• Are Hygienic gloves being used?

  Yes

  No

  N/A

• Are cooked/ready to eat foods stored above raw foods or in separate fridges?

  Yes

  No

  N/A

• Is food cooked separately to accommodate allergies e.g. Gluten intolerance?

  Yes

  No

  N/A

Compliance

• Does Vendor have their Street Trader Certificate

  Good

  Fair

  Poor

  N/A

• Does all Food stall rated Class 1 and Class 2 have a food safety supervisor certificate

  Good

  Fair

  Poor

  N/A

Fire Safety

• Is a “Commercial” size fire blanket (1.2m x 1.8 m minimum) NOT the standard domestic size (1m x 1m).

  Yes

  No

  N/A

• Are the fire blanket in good condition and current tag within the preceding 6 months?

  Yes

  No

  N/A

• Is a fire extinguisher available?

  Yes

  No

  N/A

• Is the fire extinguisher within service date with a compliant “service tag” affixed displaying the most recent test date.

  Yes

  No

  N/A

• The correct type of fire extinguisher (for those using “deep fat fryers’ they must have a B(E) type fire extinguisher or a “Wet Chemical” extinguisher

  Yes

  No

  N/A

Fire Safety Permit for stalls using fire /naked flames or gas cookers

• Is a Schedule 14 Permit provided (Fire Danger Period)

  Yes

  No

  N/A

• Is s Section 40 Permit provided(Total Fire Ban Day)

  Yes

  No

  N/A

• Good

  Fair

  Poor

  N/A

LP Gas

• Are LGP cylinders stored/secured properly?

  Yes

  No

  N/A

• If 9kg does it have a 10-year stamp?

  Yes

  No

  N/A

• If 45kg does it have an engineering plate?

  Yes

  No

  N/A

General Safety

• Are floors clean and free of rubbish?

  Yes

  No

  N/A

• Are cooking oils and fats stored appropriately?

  Yes

  No

  N/A

• Is hand sanitiser available?

  Yes

  No

  N/A

• Are hazardous chemicals stored appropriately?

  Yes

  No

  N/A

• Are Safe Data Sheets available for chemicals used?

  Yes

  No

  N/A

• Are sullage containers for waste available?

  Yes

  No

  N/A

• Are cleaning aids available for cleaning up spills?

  Yes

  No

  N/A

• Is there sufficient lighting in the van/marquee?

  Yes

  No

  N/A

First Aid

• Is a First Aid Kit available?

  Yes

  No

  N/A

• Is the First Aid Kit fully stocked and items in date?

  Yes

  No

  N/A

Waste Management

• Have all waste products been identified assessed

  Yes

  No

  N/A

• Is the area clear on conbustable material

  Yes

  No

  N/A

• Disposed of through authorised waste disposal company

  Yes

  No

  N/A

Flooring

• Non-absorbent

  Yes

  No

  N/A

• Anti-slip

  Yes

  No

  N/A

• Without crevices

  Yes

  No

  N/A

• Capable of being thoroughly cleaned

  Yes

  No

  N/A

• Resistant to acids, grease, salts, etc

  Yes

  No

  N/A

• Trapped drain gullies provided

  Yes

  No

  N/A

• Sufficient gradient for drain off (1 in 60 minimum)

  Yes

  No

  N/A

Electrical

• Are electrical appliances in current test and tag?

  Yes

  No

  N/A

• No personal generator being used?

  Yes

  No

  N/A

• No flammable fuel is being stored

  Yes

  No

  N/A