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A quick start guide for food stall owners

Posted by on in Food Safety Training

Farmers Market Food Stalls

 

With farmers markets becoming more popular in New Zealand and globally here’s what food stall owners need to do to keep food safe:

Personal hygiene

  • Hand washing facilities
  • Soap, nailbrush & hand sanitizers
  • Gloves
  • Clean uniforms
  • Disposable aprons
  • Closed shoes
  • Hat or hair nets
  • No jewellery (in food preparation areas)
  • Train all staff

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

To benefit from a comprehensive 56-point resource guide and to ensure that you and your staff are well-trained ahead of the busy summer season, book a public food safety training course here.

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