Food Handling in Canteens

Setting up food premises

Permanent food premises need to be:

• registered with the municipal council
• built and designed so that the food can be prepared safely and efficiently

Contact your local council environmental health officer for details on building requirements for permanent food-handling premises and facilities.

Temporary food premises such as food stalls for a fete, barbecues, sausage sizzles need to:

• be constructed so that they can prevent the contamination of food, particularly by dust, insects and customers
• ensure all benches and tables have surfaces that are smooth and able to be cleaned
• have facilities for hand washing and utensil washing facilities.
  • If a sink connected to a water supply is not available near the stall, temporary facilities will need to be provided
  • utensil washing facilities must be made available, including:
    • sealed container or drum with clean water
    • water-heating device, such as an urn, so that hot water is available
    • bucket to collect dirty water
    • detergent and disposable paper towels.
  • utensils should be washed as soon as possible in clean, soapy water and rinsed in clean water. All waste water must be disposed to the sewer, not storm-water
• have adequate refrigeration and rubbish receptacle

Note: Contact the local council environmental health officer to discuss any additional requirements such as completion of an application for stalls held off campus.

For more information visit:

• Food businesses at health.vic
• Information for community groups selling food to raise funds at health.vic