Food Safety Guide for Food Stall Owners
Farmers’ markets are becoming more popular in New Zealand and globally.
Here’s what food stall owners need to do to keep food safe:
Personal hygiene
- Handwashing facilities
- Soap, nailbrush & hand sanitizers
- Gloves
- Clean uniforms
- Disposable aprons
- Closed shoes
- Hat or hair nets
- No jewellery (in food preparation areas)
The stall itself must
- Be covered
- Include facilities to cover all food
- Have ample storage facilities
- Have all product stored off the ground
- Take all practicable steps to secure access by pets & pests
Temperature management
Cold food requires:
- A chilly bin
- Ice
- An ice bath for sauces that are perishable (e.g. mayonnaise)
- Monitoring and maintenance of temperature records
Hot food requires:
- Powered stock/soup pot
- Powered Baine-Marie
- Cooking food to order
- Cooking of rice to order and to be kept hot (+70C)
- Gas cooking/reheating facilities
- Dishes to serve food in
- Monitoring and maintenance of temperature records
Other areas include:
- Cross-contamination awareness
- Cleaning & sanitising
- First-aid kit contents
- Site hazard management
- Close down routine
