Food business and food event notification

Once you have completed and submitted the food business and event notification form, an acknowledgement letter with your licence number will be sent to you.

Once you have completed and submitted your food business and event notification form, you will receive an email acknowledgement which can be used as proof of registration. Please keep a copy for your records.

To ensure the safety of your sausage sizzle, The following is required:

• Finish preparing raw meat before leaving for the site such as slicing, marinating or skewering.
• Pack raw meat into insulated boxes with ice bricks for transportation. Meat is required to be maintained under temperature control at all times (i.e. below 5°C or above 60°C).
• Handle food with tongs, disposable gloves or other equipment. Use separate equipment to handle raw and cooked meats. Hands should not be used unless absolutely necessary, and then handwashing facilities must be available. Hands must be washed after handling raw meats.
• Keep cooked meat and salads separate from raw meat at all times to prevent contamination.
• Cover food to protect it from contamination.
• Sanitising is required in order to reduce micro-organisms on the surfaces of utensils and food contact surfaces after they have been cleaned. Ensure the food grade sanitiser is used on food contact surfaces before setting up, and then throughout the day (i.e. at least every 2 hours and when surfaces/utensils are cleaned).
• Use clean and dry utensils for serving the food —never place cooked meat back on the trays that held the raw meat.
• Cook chicken, sausages and hamburgers until juices run clear - steaks can be cooked to preference.
• Throw left-over food away unless refrigeration equipment is available to rapidly cool the food.
• Should you have any questions please contact an Environmental Health Officer on 8384 0666.