Conditions of operation
The vehicle and its associated fixtures, fittings and equipment must be kept clean and in a good state of repair and working order (i.e. free from dirt, fumes, smoke, foul odours and other contaminants).
Food business operators must ensure that:
- suitable and adequate garbage receptacles with close fitting lids are provided. When directed, a suitable receptacle shall be provided outside the vehicle for depositing take-away food containers and other litter
- arrangements are made to dispose of garbage content each day or more frequently when the need arises
- recyclable, re-useable or compostable products are used wherever possible
Take all practicable measures to prevent pests (including birds, spiders and flying insects) from entering the food stall or coming into contact with any fixtures, equipment or parts of vehicles used to transport food.
Animals are not permitted to enter a food stall at any time. ‘Assistance animals’ are permitted in all public dining and drinking areas. (Assistance animals are guide dogs that are trained to help people with disabilities.)
It is recommended that a regular pest control program be used.
For health and safety reasons, children should not be permitted to enter a mobile food vehicle.
- Potable water (i.e. safe for human consumption) must be used for washing or preparing food or as an ingredient in food. Town water supplies are considered potable. Using water from other sources may be suitable, but this should be checked with the local
- Only materials of food-grade rating should be used to store
- Ice used to keep food cool or to add to food or drink must be
- All hot water for washing purposes should be supplied from a suitable hot water system and should be piped so it can be mixed with cold
The vehicle should be equipped with a waste water tank external to the vehicle, with a capacity of at least 50 litres, and have an outlet of sufficient diameter to facilitate easy flushing and cleaning.
Waste water must be disposed of lawfully. Please contact your local water authority prior to the event for advice. Under no circumstances is liquid waste to be discharged on the ground or to a stormwater drainage system.
All sinks and wash hand basins should be provided with sanitary traps.
- Food business operators should ensure there is sufficient supply of electricity for food handling operations, particularly hot and cold food holding and water
- WorkCover NSW requires electrical appliances and leads to be tested at least annually and identification tags to be
- All electrical work should be carried out by a licensed electrician and conform to Australian
- Gas should be installed by a licensed gasfitter and comply with the appropriate provisions of the Australian Standards.
- A current compliance plate should be fixed to the vehicle for new installations or for any changes made to the existing gas appliances.
- Gas-fired appliances used in the open should not have a gas bottle greater than 9 kg capacity and the bottle should be secured so that it cannot be tipped over. Gas bottles need to be pressure
- A fire extinguisher and fire blanket should be supplied in every vehicle where cooking or heating processes are undertaken. Even if you are not responsible for starting a fire, you should be able to extinguish small
- Fire safety equipment should be easily accessible in the event of a fire. The extinguisher should be suitable for dealing with the type of combustible materials
- Fire safety equipment should be tested annually and have current tagging in accordance with Australian Standards. Contact Fire and Rescue NSW for more
- All measures should be taken to satisfy required WorkCover NSW conditions to protect the health, safety and welfare of employees and patrons. Contact WorkCover NSW for more
Operations should not cause any harm to the environment (i.e. air, water, noise and surrounding land environments). This is a requirement under the Protection of the Environment Operations Act 1997. For example, waste water should be discharged into the sewer system not onto the ground. Contact the local council for more information.