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Food safety at a sausage sizzle

Important information for the setting up and running of your sausage sizzle which will ensure you are selling safe food.

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How to set up for a sausage sizzle

  • Food handlers must use soap and warm water to wash their hands.
  • Single use paper towel to be used to dry hands.
  • Sausages must be stored below 5 degrees Celsius.
  • This means that meat must be kept in an esky with enough ice to maintain this temperature.
  • Ensure that the thermometer is sterilised before it comes into contact with food.
  • Use alcohol swabs or boiling water to sterilise probe.

What to do during your sausage sizzle

Cooking:

  • When cooking, make sure that raw food does not come into contact with cooked food.
  • Meat must be cooked to at least 75 degrees Celsius.

Displaying and serving:

  • Different utensils and plates must be used when handling raw meat and cooked meat.
  • Food handlers must wash their hands in between handling raw and cooked meat.
  • Tongs or disposable gloves must be used when handling cooked meat and ready to eat food, such as bread.
  • Disposable gloves must be changed often or immediately if they tear or if the food handler changes tasks.
Minimum Standards For The Operation Of A Temporary Food Stall - Food safety at a sausage sizzle
Minimum Standards For The Operation Of A Temporary Food Stall - Food safety at a sausage sizzle

Documents

Temporary Food Premises Guidelines - Revised 2024 8 MB | DOC
Temporary Food Premises Guidelines - Revised 2024 8 MB | DOC
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