Commercial BBQ stalls and food safety

BBQ foods are foods that are served directly to customers in bread or a takeaway container from a hot plate or grill for immediate consumption.

Food requiring some initial preparation and handling, such as mince, kebabs or marinating meat must take place in an approved registered food business.

Following these guidelines will help you to provide safe food from your commercial BBQ stall.

Food storage

Store all meat products at or below 5°C. You are permitted to use an esky filled with ice, ensure that the ice surrounds the meat. It is an offence to dispose of bloodied ice water down a storm water drain. It is recommended to use a probe thermometer to regularly monitor the temperature of the food.

Use a hot holding device, such as a bain marie, to keep cooked foods above 60°C. The hot holding device must provide protection against contamination from dust, insects and other air borne contaminants.

Store bread and bread rolls in clean sealed containers.

Cooking food

Cook chicken, mince and sausage products so that an internal temperature of 74°C is reached and the the juices are clear. You can use a probe thermometer to accurately check in the internal temperature of food.

Find out more about temperature control.

Using and cleaning equipment

Make sure you have the right number of utensils that can last the duration of the trading period. These are to be stored onsite and should be rotated every four hours maximum.

Use separate tongs for handling raw and cooked meat and ensure these tongs are kept apart to prevent cross contamination.

At the end of the day’s trading, utensils must be washed in clean, warm, soapy water and then sanitised.

Find out more about cleaning and sanitising equipment.

Hygiene and cleanliness

Provide a sufficient quantity of clean potable water for washing hands. The water should last the duration of your trading period. It should be in a clean, sealed container with a tap along with a collection bucket for the water, and liquid soap and disposable hand towels.

Cover your stall's ground area with a surface that can be cleaned, such as timber, so dust is prevented.

Provide a suitably sized lined bin for food waste and that there is somewhere to store full garbage bags.

Set a barrier to prevent customers gaining access to the cooking area.

Make sure you have a clean copy of your food business registration certificate at your commercial stall.

Find out more about personal health and hygiene.