Guidelines for a Safe Sausage Sizzle

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In Australia and New Zealand, many charity fundraisers are held, but Sausage Sizzles are the most popular charity fundraisers in Australia. At this outdoor event, the event holders serve a barbecued sausage on a bread roll or a white bread slice. The events are a popular way of raising funds for community organisations and charities across Australia. Usually, the ingredients are donated or bought inexpensively to maximise profit.

This article provides guidelines for safe and successful sausage. If you are part of a group or organisation that is going to hold a fundraiser, you may want to follow these guidelines as it has almost everything you need for a sausage sizzle.

ALWAYS check with your local council before hosting your sausage sizzle or charity event.

Food Act 2006

According to the Food Act 2006, you don’t need to get a license from the council if you run a non-profit organisation providing fewer than 12 meals over a span of 12 months. This food act makes it compulsory for all organisations to offer safe food.

Non Charitable Groups

If you don’t belong to a community or charitable group and still want to hold a sausage sizzle, you may want to get a license from the council first (always contact them to be sure).

Below is everything you need for a sausage sizzle in order to make sure all food served by your organisation is suitable and safe to eat.

1) Structural Requirements

The structural requirements are in place to make sure that the fixtures, fittings and all the services don’t cause food contamination.

A) Ceiling, floors and walls

All the fixtures, ceiling, walls and floors in the stall should meet the Food Safety Standards, meaning the surfaces should be easily cleaned, non-absorbent with no cracks or other defects.

B) Hand Washing Service

Your stall should have a special hand wash area, which could be temporarily set up for the fundraiser. For instance, you can install a water container with another container lying on the ground under the tap. Paper towels and soap should be provided.

C) Water Supply

The water should be drinkable, and the waste-water container should be emptied into a legal sewer connection.

D) Disposal Of Waste

For protection against vermin, the waste should be put in a sealed bin.

E) Suitability Of Stall

An EHO will assess the structural requirements for the stall. They will also do routine inspections.

2) Operational Requirements

A) Requirements for Storage, Temperature and Cleaning

Food that can be hazardous should be kept at 5 degrees Celsius or lower or 60 degrees Celsius or higher. The food product manufacturers should use a probe thermometer for accurate measurement of food temperature. The food preparation site should be clean and sanitised.

B) Requirements for preparation and packaging

There should be no animals in the areas where food is prepared, stored or packaged.

C) Transportation of food

Food should be transported in sealed containers (you can also use eskies to keep food under the required temperature) to prevent contamination, especially the food being transported is hazardous.

D) Advice for food handlers

The food handler should make sure the food doesn’t get contaminated from his body or clothing. The food shouldn’t be moved from one place to another unnecessarily.

Further enquiries

For further information or guidelines, click to find your local councils contact details on this site.

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