Health and Environmental Services Information Sheet 18

Food Preparation for Charitable Purposes

If you are producing foods for a ONE-OFF fundraising event arranged by a community or charitable group, please contact Council's Environmental Health Officer to discuss what foods are allowed to be sold and under what conditions. Below are some health guidelines that you should follow.

The Home Preparation Area

Ensure the kitchen is in a clean prior to food preparation.
Clean clothing must be worn, hair tied back, and preferable a clean hat should be worn.
Thoroughly wash hands prior to food preparation.
No smoking is allowed during food preparation.
Animals and small children are not allowed in the area during food preparation.

Food Contents

If food is to be displayed without refrigeration, e.g. cake stall, high risk ingredients such as cream, custard, bacon, etc cannot be used. These foods will spoil at room temperature and may cause food poisoning.

Presentation of Food Products

All food must be wrapped, sealed and correctly labelled. The label should include the following information:

The name of the food.
The name and address of the producer, or the fundraiser, i.e. church group, playgroup etc.
The date of manufacture.
All ingredients including any additives. List the ingredients in descending order by weight of the ingredients.

Please Refer To Information Sheet 17 for details.

The stall area

Cover the stall with a clean covering, paper or cloth, but not newspaper.
Store all foods off the ground or in closed containers.
If possible provide an awning or marquee to reduce dust and insect contamination and also to provide shade.
If there is any cooking involved on the day, provide a container for washing hands and liquid soap and paper towels, If the stall is located on unsealed ground a suitable impervious material, eg. Tarpaulin, must be laid over the ground under the stall.
Provide bins with a close-fitting lid.

Food cooked on the day

Sausage Sizzles and Barbecues:

Cooking food on the day (e.g. sausage sizzle), requires some extra considerations.

Prepare food such as raw meats (slice, marinate or skewer), butter bread rolls, at home before leaving for the stall site. Closely supervise any young children if they are involved in the food preparation.
Keep food covered to prevent insect and dust contamination.
All potentially hazardous foods, i.e. meat, butter must
Be transported and stored below 5°C in an esky with ice bricks or ice - these will need to be topped up during the day. If electricity is available at the stall, a portable refrigerator should be used.
Handle food with tongs or other kitchen utensils. Use separate utensils to handle raw and cooked meats. Unless absolutely necessary, hands should not be used to handle the food. Hand washing facilities (separate bowl, liquid soap, disposable paper towels and rubbish bin) must be available. Hands must be washed after handling raw meats.
Keep cooked meats separate from raw meat at all time to prevent cross contamination.
Use clean and dry utensils for serving the food - NEVER place cooked meat back on the trays that held the raw meat.
Cook sausages, chicken and hamburgers until the juices run clear.
Washing up facilities (bowl - not the same as used for hand washing, detergent, clean clothes for washing and drying) must be provided.
Throw left over food away unless refrigeration equipment is available to rapidly cool the food.
Remember hand hygiene; have a separate person collecting money who is not involved in food preparation. Disposable gloves for food handling are recommended.
Prepare the food for immediate sale and consumption, i.e. do not prepare in advance. This ensures the food is at a safe temperature (above 60°C) when consumed.
Where open flame cooking is carried out, a fire extinguisher is to be kept at the stall.

Please contact the Environmental Health Officer for further clarification of your responsibilities on 9377 8011.

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