Selling food at special occasions is a popular way to raise funds. These guidelines make sure sausage sizzles and cake stalls are run safely.

Occasional Food Premises

Food premises that are used only for the preparation or handling of food for sale, or for the sale of food, on special occasions are called occasional food premises.

Special occasion means an occasion special to the seller of the food, such as a fund raising event, including stalls for charitable purposes, such as cake stalls, stalls and sausage sizzles at school and church fairs etc. (not expected to occur more than four times a year).

This does not include:

  • Stall holders or hawkers (whether attending fairs, galas, festivals, markets etc. or not) operating as a business or for private profit
  • places, premises or vehicles operated as food premises on more than four days in a calendar year.

Guidelines for Occasional Food Premises

The following guidelines relate to occasional food premises only.

Stall Requirements

  • The barbecue/cooking area may be in the open air, providing the sausages (or other foods), when cooked are served directly to the customer from the barbecue. There is to be no storage or holding of cooked food in the open air
  • All benches and appliance surfaces must be smooth, impervious and easily cleanable
  • Suitable handwashing facilities providing hot water, soap and disposable towels for hand-drying must be available
  • Adequate refuse bins must be provided to dispose of all rubbish generated by the stall and its customers.

Food Protection

  • All food for sale must be prepared at premises registered under the Food Hygiene Regulations 1974 (eg. sausages must be made at a registered butchers)
  • All sausages, meat, meat products, cheese, sauces etc must be transported and stored at a temperature of less than 4C in clean covered containers - they should not be removed from their cold storage containers until required for cooking or serving
  • Operators must avoid unnecessarily handling food and should use tongs, forks, scoops etc where possible
  • Food being prepared or displayed must be kept clean, free from contamination and be protected as much as possible from customers, birds, animals, insects and dust
  • So foods like bread, butter, margarine etc, must be kept in covered containers when not actually being used. All sauces, mustard. etc must be kept in squeeze type dispensers or in individual sealed packs
  • Any leftovers should be discarded - not reused.

Hand Washing 

  • All those handling food must wash their hands:
    • Before handling any food or equipment
    • After handling raw food especially meat and chicken and before they handle other foods
    • Immediately after blowing their nose, coughing, sneezing, going to the toilet, smoking, eating, combing or touching their hair, handling waste food or rubbish and handling cleaning equipment.
  • Hands must be washed thoroughly, preferably using a bactericidal soap, then rinsed in clean water and dried on a disposable towel.

Food Handling

All those handling food must:

  • Not cough or sneeze over or around food
  • Not smoke while preparing or handling food
  • Not prepare or handle any food for sale if they have suffered from diarrhoea or vomiting in the last 2 to 3 days
  • Have no infected sores or wounds
  • Be clean and wear clean clothing
  • Keep hair from touching food.