Temporary Food Premises Permit Application Form

Advisory Notes

- Temporary Food Premises include temporary food stalls and mobile food vending vehicles.

- Fill in 1 form per Temporary Food Premises.

- An incomplete form may delay the assessment process.

- Approval is subject to compliance with legislative requirements.

- Application Form must be submitted at least 28 days prior to first trading.

- Please refer to “Application Checklist” of this form to ensure all required documents are provided with your application. Failure to do so

  may delay the assessment process.

- Fee for this application is listed in Council’s Fees and Charges. An invoice will be sent to you via e-mail provide in this application.

 

For advice please contact Customer Service on (02) 9330 6400 (8.30am-5.00pm Monday to Friday)

 
Section 1 - Applicant's Details
Title:
 
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Section 2 - Food Safety Supervisor (FSS)

Food Safety Supervisor (FSS):

(if one is not required, please insert “Not Required”)

 
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If one is not required, please insert N/A
 
 
 
 
Section 3 - Approval Type
 

Tick the type of approval you wish to apply for:

 
Approval Type:*


Temporary Food Stall: This includes the setup of a temporary structure and equipment used for the sale of food such as marque, tent or stand.

A Mobile Food Vending VehicleAny means of transport whether self-propelled or not or otherwise designed to be movable from place to place.
 
Section 3A - Mobile Food Vending Vehicle
 
 
 

Address where vehicle is garaged at the end of the day:
 
 
 
 
 
 
 
Section 4 – Food Source
 
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Please tick the following box alongside the type of food / beverages that you will be selling (you may tick more than one box):

 
 
Please tick the following box alongside the type of food / beverages that you will be selling (you may tick more than one box):




Note: Retailer / Manufacturer / distributors details and proof of purchase is required with your application: Details including name, address and phone number of retailer, manufacturer and distributors of the food you have purchased must be made available upon request at any time, including during trade period. Copies of the receipts of food/beverage purchased must made available upon request at any time, including trade period. To lessen paperwork, photos of the receipts on electronic devices are acceptable.
 
 
 


Definition of “handling of food” under the Food Act 2003 states: “includes the making, manufacturing, producing, collecting, extracting, processing, storing, transporting, delivering, preparing, treating, preserving, packing, cooking, thawing, serving or displaying of food.”

 
 
Section 5 - Preparation of food from home or premises other than retail / manufacturing premises:


All handling of food off site must be disclosed below. (see definition of “handling of food” in Section 4)

If the home or premises where food is prepared takes place is not within Georges River Council area, evidence of registration with the local Council, and a copy of a satisfactory Council or NSW Food Authority inspection carried out in the last 12 months must be submitted with this application.

 

 
 
 


 

LOCATION 1

 
 
 
Describe the type of food preparation conducted in this location
 

LOCATION 2

 
 
 
Describe the type of food preparation conducted in this location
 

LOCATION 3

 
 
 
Describe the type of food preparation conducted in this location
 
Section 6 – Potentially Hazardous Food, Transportation of Food and Waste Management
Section 6A – Raw Egg Products
 
1. Does the food you want to sell contain raw egg:*

such as sauces and spread (i.e. mayonnaise, aioli, hollandaise and egg butter), dessert made without cooking step (i.e. cheesecake, tiramisu and mousse), lightly cooked foods (i.e. custard, fried ice-cream, ice-cream) or drinks (i.e. eggnog and egg flip)
 
2. If yes, are pasteurised eggs used to make it?:

 
If the answer is “No” – attach documentation demonstrating compliance with the Raw Eggs Guidelines published by NSW food Authority
Section 6B – Transportation of Food and Other Products


When transporting food, the Food Act 2003 requires all food to be protected from possible contamination. This includes storing food in food grade containers with tight fitting lids or bags that are sealed to stop foreign matter or vermin from contaminating the food. Containers must be suitable for their use and able to be easily cleaned. Bags are sometimes one use only.

 
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Note: If water is required for the production of food, you are required to provide details of where you get your water from and how it will be transported or delivered to your site.
Section 6C – Potentially Hazardous Food


It is a requirement under the Food Act 2003 that potentially hazardous food is kept under temperature control during storage, transportation and display. Temperature control means:

  • Hot food being kept or held at 60?C or above;
  • Cold food being kept or held at 5?C or below;
  • Frozen food being kept or held frozen.

Potentially hazardous food includes meat, eggs, seafood and dairy products
If you are selling potentially hazardous food, please describe how you will maintain temperature control:

 

 
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2. Will potentially hazardous food be displayed before sale?:

 
 
4. Will you have a digital probe thermometer accurate to +/-1⁰C available onsite at all times?:*

Section 6D – Waste Management

Please provide the following details:

 
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If oil is not used, please fill in N/A.
 
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Note:: It is a breach of the Protection of the Environment Operations Act 1997 to dispose of any material into the stormwater drainage system. Fines up to $8,000 may be issued for such a breach.

Section 7 - Basic structure, fittings and equipment are required to comply with food legislation.
Section 7A – Temporary Food Stall Structure


Structure of temporary food stalls must comply with:
Guidelines for Food Businesses at Temporary Events

 
Provide the following for your temporary food stall:




Note: Please ensure provide exactly how you would normally set up for trade, as Council’s assessment will be based on photos and the layout plan provided.
 
 


Note: Please ensure provide exactly how you would normally set up for trade, as Council’s assessment will be based on photos and the layout plan provided.

Section 7B – Mobile Vehicle Structure


Structure of temporary mobile food vending vehicle must comply with:
Guidelines for Mobile Food Vending Vehicles

 
Provide the following for your mobile food vending vehicle:



 
 
 
Section 8 - Application Checklist
Section 8A - Temporary Food Stall Application Checklist


To avoid any delays with the assessment of your application, please ensure the following are completed or provided (as required):

 
Temporary Food Stall Application Checklist:




Section 8B - Mobile Food Vending Vehicle Application Checklist


To avoid any delays with the assessment of your application, please ensure the following are completed or provided (as required):

 
Mobile Food Vending Vehicle Application Checklist:






Section 9 - Declaration
 
Security code:*