Special Events and Activities on Council Land

General Conditions of Permit for Street Stalls

1. Applications must be completed and submitted at least two weeks prior to the event date. Incomplete and or late submissions may not be approved.
2. The Form of Indemnity (Part C) must be signed and a copy of public risk policy supplied with the Application.
3. The permit holder, where appropriate, shall ensure that it is licensed or registered to carry out the activity authorised by the issuing of this permit.
4. The permit is not transferable to other persons, locations or dates.
5. No nuisance may be committed. Permit holders must not upset or cause annoyance to any member of the public, including obstruction to pedestrians or traffic movement.
6. The permit holder shall comply with and give all notices required by any Act of Parliament, Ordinance, Regulation or By-law relating to the activity.
7. No food will be offered for sale by any permit holder unless Part B of the application has been completed.
8. The permit holder shall ensure that its site or sites are left in a clean and tidy condition at the end of the event. Failure to do so may result in cleaning fees being charged.
9. This permit is liable to be revoked by Council if the permit holder fails to comply with a condition of this permit or may be revoked in any other justifiable circumstance.

Permit Fees

A permit fee may be charged at the discretion of the Manager Corporate and Financial Services as per Council's Fees and Charges Schedule.

Guidelines for the sale of Food at markets, street stalls, fetes and other similar functions:

1. The organiser of the temporary function from which food is to be sold, displayed, stored or otherwise handled, shall record the donors/suppliers names and addresses, together with the type of food that has been prepared or offered for sale at that function or ensure that the products are labelled with a means of identifying the donor/supplier. This record shall be produced on request by Health Officials.
2. All foods shall be entirely wrapped, enclosed or covered with approved wrapping before being displayed for sale to the public.
3. All foods for sale shall be prepared under hygienic conditions at all times. People with an illness should not handle food.  Animals must be excluded from food preparation areas.
4. Every person engaged in the sale, preparation, serving, cooking or handling of any food for human consumption which is liable to contamination by handling shall wear a clean washable outer garment.
5. All pre-packaged food shall be placed or displayed on benches, tables or trestles above ground level and on a clean surface free from contaminating matter.
6. Potentially hazardous foods are not to be sold without specific approval of the council’s Environmental Health Officer. Such approval will only be considered if storage and handling procedures, including temperature controls are satisfactory.

   Potentially hazardous foods include any perishable food which consists in part or whole of milk or milk products, eggs, meat, poultry, fish, opened shellfish or other ingredients capable of supporting rapid and progressive growth of infectious or toxicogenic micro-organisms.

7. As a general rule, food businesses should not transport potentially hazardous food without keeping the food cold (5°C or below) or hot (60°C or above), if transport times will be 2 hours or longer.
8. Food which is consumed in the state in which is sold must be stored or displayed in a separate compartment from raw food which may be a source of contamination and that separate utensils are used for raw foods.
9. During transport, preparation and prior to sale, the food shall be stored in such a manner so that it is completely enclosed and protected from contamination or spoilage by dust, weather, flies or any other means whatsoever.