Environmental Health Information Sheet: Guidelines for Operating a Food Stall
This information sheet is provided to give guidance to people operating food stalls. To avoid making your customers ill we ask that you heed the requirements below.
• Food Hygiene Training. Anyone handling food should have nationally recognised food handler training.
• Wash Your Hands. A sink should be located close to the food area (within 6 metres) and must have running water, soap, nail brush and disposable paper towels.
• Cash Handling should be kept separate from food handling.
• Clean Thoroughly. Keep your food area scrupulously Clean at all times.
• Store perishable food properly Keep cold foods below 4°C and hot foods above 60°C. Having a thermometer available will help you do this!
• Protect unwrapped food from contamination by keeping it in clean containers, cabinets or similar.
• Disposable cups, plates and utensils should be used unless you have access to a dishwasher.
• Wastewater. Where utensils etc are washed make sure there is a suitable sink and a method of getting rid of wastewater.
• Refuse disposal must be provided and maintained for your customers.
• Wear light coloured clothing so you can see any dirt which could contaminate your food.
• First Aid Kit. Have a suitable first aid kit available at all times.
• Toilets. Know where the nearest toilets are for your convenience and that of your customers.
Charities are not charged a licence fee (Businesses are) but will be visited by an Environmental Health Officer once the stall is set up. They are happy to give advice so please call them on 3077700 if guidance is required.
