WCC Food

WELLINGTON CITY COUNCIL FOOD / BEVERAGE GUIDELINES

Pre-event preparation and set up:

  1. It is preferable that all food is to be prepared at registered food premises, such as restaurants and other food shops etc. Preparation of food in a domestic kitchen (such as your own home) is not recommended.
  2. Food must be purchased and prepared as close as possible to the time of the event. If prepared the night before, all readily perishable food must be refrigerated at a temperature of 4°C or below.
  3. Food must be transported and stored on site in covered containers and cold-stored in a refrigerator or chilly bin at 4°C or below, or hot-stored at 60°C or above. It is recommended that you use a thermometer to check the temperature of the food to ensure they are within the recommended temperature.
  4. Food must be stored at least 450mm above ground. You may need to bring with you a separate table for storage of boxes with food in them, etc.
  5. For public safety, any cooking unit must not be facing the public or be accessible to the public. Food stallholders cooking with heat (from gas or electricity) to have a dry powder fire extinguisher as part of their stall. A fire blanket is also recommended.

During the event:

  1. Actual preparation of food at the event, as distinct from cooking of food, must be kept to a minimum.
  2. People handling food must wear appropriate protective clothing to protect the food from contamination by their clothes and/or hair.
  3. People handling food must take care to regularly wash their hands. Keep a good supply of protective gloves available.
  4. People preparing and cooking food should not handle money.
  5. Containers of food must be covered to prevent any contamination from dust, flies, birds, animals, etc and uncovered only for the minimum amount of time needed for cooking and sale.
  6. Cooked food, or vegetables eaten raw (lettuce, grated carrot, etc) must not come into contact with raw meats or any surfaces or utensils used to prepare raw meats.
  7. Ensure you have enough cooking utensils (tongs, spoons, knives, etc). It is advisable to bring more than you think you may need so that you have spares when some get contaminated, dropped on the ground, etc.
  8. Ensure all hot food is placed in a food warmer after cooking, or served immediately. Keep readily perishable food hot (at or above 60°C) or cold (at or below 4°C). it is recommended you use a thermometer to ensure this is the case.
  9. Ensure you have enough ice to keep food cold in chilly bins, etc. It is advisable to have someone who is able to obtain more ice as and when required to keep the food cold.
  10. Stallholders are required to have ready access to toilets. They also have nearby access to hot water for hand-washing and cleaning utensils. Please see your stall site info pack and site marshal on the day for the location close to your stall.
  11. Please separate compostables and recycling for the Zero Waste team to process for you. All other rubbish generated at your food stall must be kept tidily in bins during the event and removed from the site at the end of the day.