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 at health.vic
- Information for community groups selling food to raise at health.vic
Guidance chapter on setting up permanent and temporary food premises
Reviewed 10 June 2020