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Temporary Food Stall Checklist for Operators

by Kiama Municipal Council, from the Community

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This Kiama Municipal Council checklist helps operators set up and run compliant temporary food stalls at events and markets. It guides you through notification and registration with authorities, appropriate stall structure and protective barriers, temperature control for chilled, frozen, and hot foods, and transport conditions. It covers separation and storage of raw and cooked foods, food preparation and serving practices, personal hygiene, handwashing and washing facilities, and labelling for pre-packaged foods. Waste management requirements, including wastewater and oil disposal, are also included to support safe, hygienic operations.

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With SafetyCulture you can

Digitize any process, procedure or policy
Eliminate mistakes made by paper-based processes
Create and share professional reports instantly
Confirm accountability and compliance with a digital log

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.