Example: bankruptcy

Food safety for fundraising events - Queensland Health

Queensland Health food safety for fundraising events A pocketbook guide to assist non-profit groups food safety for fundraising events . A pocketbook guide to assist non-profit groups Published by the State of Queensland ( Queensland Health ), March 2018. This document is licensed under a Creative Commons Attribution Australia licence. To view a copy of this licence, visit State of Queensland ( Queensland Health ) 2018. You are free to copy, communicate and adapt the work, as long as you attribute the State of Queensland ( Queensland Health ).

Food safety skills and knowledge for food handlers..... 6 Food suppliers ... health officer to discuss if there are specific requirements for the event. 4 Facilities Facilities must be suitable to ensure a good standard of food hygiene and to protect the food from contamination.

Tags:

  Food, Safety, Officer, Of food, Food safety

Information

Domain:

Source:

Link to this page:

Please notify us if you found a problem with this document:

Other abuse

Transcription of Food safety for fundraising events - Queensland Health

1 Queensland Health food safety for fundraising events A pocketbook guide to assist non-profit groups food safety for fundraising events . A pocketbook guide to assist non-profit groups Published by the State of Queensland ( Queensland Health ), March 2018. This document is licensed under a Creative Commons Attribution Australia licence. To view a copy of this licence, visit State of Queensland ( Queensland Health ) 2018. You are free to copy, communicate and adapt the work, as long as you attribute the State of Queensland ( Queensland Health ).

2 For more information contact: food safety Standards and Regulation Health Protection Branch, Department of Health PO Box 2368 Fortitude Valley BC QLD 4006. Email: Phone: (07) 3328 9310. An electronic version of this document is available at Disclaimer The content presented in this publication is distributed by the Queensland Government as an information source only. The State of Queensland makes no statements, representations or warranties about the accuracy, completeness or reliability of any information contained in this publication.

3 The State of Queensland disclaims all responsibility and all liability (including without limitation for liability in negligence) for all expenses, losses, damages and costs you might incur as a result of the information being inaccurate or incomplete in any way, and for any reason reliance was placed on such information. Contents 2. Organising and supervising the 2. food business 3. 4. food safety skills and knowledge for food 6. food 8. 8. Guide for the design and operation of a temporary food premises (stall).

4 12. food Temperature Hygiene of food Further Organiser's back cover 1. Introduction Sausage sizzles, cake stalls and other food -related events are great ways for charities and non-profit community groups to raise funds and highlight their cause at the same time. Volunteers who work at fundraisers need to know how to handle food safely, because food that is mishandled can cause harm. A charity or a non-profit community group that is selling or handling food is a food business for the purposes of Queensland 's food Act 2006 (the Act).

5 The Act requires that certain activities be licensed by their local government. However, exemptions apply for some activities operated by non-profit groups. Regardless of whether a licence is required, all food businesses must ensure they provide safe and suitable food . This pocketbook guide has been developed to assist non-profit groups to comply with the food safety requirements for a fundraising event under Queensland food safety laws. Organising and supervising the event Start by selecting a responsible person to be in charge of the event.

6 This person should oversee the planning, preparation and clean-up of the event, as well as provide an orientation for all volunteers. This person should check with the local government where the event will be held; whether there are any specific guidelines for the foods being sold; and whether a food business licence is required to operate. 2. food business licence Non-profit organisations must apply for a licence when meals are prepared, sold or given away from the same place on at least 12 days of a financial year (1 July 30 June).

7 However, non-profit organisations do not need a licence when: selling meals that are pre-prepared by others at other premises and the food handling is limited to the manufacturer's directions. For example, heating a frozen meal purchased at a supermarket in accordance with the directions on the package selling meals that consist only of fruit, cereal, toast or similar (simple breakfast) food those who help to prepare the meal also consume it or selling meals prepared as part of an education or training program the organisation conducts.

8 For example, a cooking class as part of a food preparation, catering or hospitality course. When planning a fundraising event The responsible person(s) from your organisation has contacted the local government environmental Health officer to discuss if there are specific requirements for the event. 3. Facilities Facilities must be suitable to ensure a good standard of food hygiene and to protect the food from contamination. Regardless of whether the facilities are temporary or fixed, they must meet the requirements of the food safety Standard food Premises and Equipment so that they are suitable for food handling activities.

9 The design and construction must be adequate for the food activities you propose if you cannot upgrade the structure you must reduce food handling activities. Talk to your local government environmental Health officer if you are unsure. Temporary food premises Temporary food premises can be: a permanent structure used to sell food on an occasional basis only ( community hall). or any structure set up and dismantled after the event such as stall, tent or barbecue. See Artist Impression Guide for the design and operation of a temporary food premises (stall) (page 12).

10 4. Water supply Check the water supplies that are available for your event. All water for dishwashing, hand washing, cooking and ingredients ( ice) must be safe to drink. Check if hot water will be available for washing-up, see Cleaning and sanitising (page 26). Access to the water collection point should be restricted and the area protected from animals and foreign matter. Only use clean containers, specifically kept for drinking water, with lids fastened and stored carefully at all times, whether full or empty.


Related search queries