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Selling Food at an EventTe whakatū hui

All food services (including pre-packaged) at an event must be registered operators. They could either be a registered mobile shop which enables them to be completely self-contained or registered as a food premises (at another location) and are catering at an event. The only exception is when a non-profit making organisation sets up an occasional food stall for fundraising.

Selling Food at an Event

All food services (including pre-packaged) at an event must be registered operators. They could either be a registered mobile shop which enables them to be completely self-contained or registered as a food premises (at another location) and are catering at an event. The only exception is when a non-profit making organisation sets up an occasional food stall for fundraising.

Any operation involved in the preparation and sale of food at the event must have one of the following:

  • A current certificate of registration under the Food Act 2014 with any territorial local authority or Ministry for Primary Industries

In all cases the Event Organiser is responsible for ensuring that these guidelines are adhered to.

 To do this, gather the appropriate information from stalls already registered or provide information to those who are unregistered and wish to sell food and get them to fill out the ‘Application to Operate a Food Stall at an Event’ form. Once you have the required information and all of the forms have been returned to you, these are to be sent to the Environmental Health Officer at the Central Hawke's Bay District Council via email:  or by post so they can be recorded on file, and also so that they can be used when inspections take place at the event.

 A minimum of 10 working days prior to the event is required for these forms to be delivered to the Council Offices in Waipawa. There are no fees for the individual stall holder however there is a fee for the event. The fee is $75.00 payable to the Central Hawke's Bay District Council.

Any stall selling food in contravention of the Food Hygiene Regulations and/or Food Act will have such food seized by the Environmental Health Officer who has the right to close down the stall immediately. This severe action must and will be carried out if necessary in order to safeguard people's health.

The following requirements must be met regarding charity stalls sale of food:

  • Only non-perishable foods may be sold, i.e. foods that do not include any meat, fish or dairy products. Note: An exception is made for 'sausage sizzles' only. In such cases the separate requirements for sausage sizzles must be adhered to.
  • All foods must be adequately wrapped and the food must be labelled stating what the food is (e.g. apricot pie, wholemeal bread etc.) and the name and address of the person who produced the food.
  • Note that the Council's Environmental Health Officers reserve the right to inspect any premises where food is produced/stored including private homes.

Such premises must have a very high standard of hygiene in accordance with the Food Hygiene Regulations.

These provisions apply only to bona fide charity/non-profit making organisations.

Safety Provisions

  • Only gas barbeques may be used.
  • At any time only one 9kg gas cylinder shall be at the site and this cylinder shall be securely fixed with all valves and pipework adequately protected.
  • A suitable screen/barrier shall be erected on the customer's side so that it is not possible for any member of the public to accidentally burn themselves on the barbecue grill.

 Hygiene Provisions

  • All unwrapped foods must be adequately protected from contamination by customers.
  • Sausages are to be pre-cooked variety purchased from a registered food premises (i.e. butcher/supermarket).
  • Perishable food must be kept at safe temperatures. Sausages must be kept cool in chilly bins (below 4°c) with ice pack or slicker pads. Butter must be salted variety and kept cool in the shade.
  • Wash-hand facilities must be provided AND USED. Adequate facilities are a bowl or bucket, a supply of warm water in a thermos (minimum one litre) and soap and paper towels. In addition a spray pump (minimum half litre) containing a 10% solution of isopropyl alcohol is required for sanitising hands.
  • If buttered bread is to be prepared, there shall be a suitable impervious and easily cleaned (e.g. formica) table or worktop provided for this task.
  • Food shall be handled as little as possible by using tongs. It is extremely important that the person buttering bread and serving food has very clean hands and does not handle money.
  • No food is to be placed on the ground but kept at least 450mm off the ground.
  • Cooked sausages unsold at the end of any period not exceeding one hour must be withdrawn from sale. Food stocks remaining at the end of the sale day must not be used for any future event (e.g. if the sausage sizzle runs over two days, fresh stocks of all food must be purchased for the second day).

The following requirements must be met regarding the sale of fresh produce:

  • The produce must be adequately protected against contamination by dogs by ensuring all produce is kept off the ground at least 450mm.
  • Any sorting or grading of produce must be minimal and any discarded material must be placed immediately in suitable refuse receptacles.
  • The area shall be kept clean and tidy at all times.


  • Keep produce away from petrol fumes during transport.
  • Make sure other foods are wrapped, covered or in sealed containers at all times of transport and display.
  • Your display set up should be covered and free of pests and dusts wherever possible.
  • Keep food off the ground, out of the sun and away from animals.
  • Food on display should also be safe from contamination by customers.
  • Perishable foods such as those with meat, eggs or dairy products in them must be stored and transported in a cold environment at below 4°c. If using a chilli-bin also use ice or slika pads.
  • Prepared dishes displayed hot must be kept at above 65°c. They should be heated to boiling point and then stored hot with a minimum of time in between original preparation and display. They too should be covered whilst on display

Preparing & Cooking Food on Site

  • Keep food preparation at your stall to a minimum.
  • Food preparation areas should be readily cleanable and supplied with washing facilities and protection from contamination.
  • Ensure food preparation surfaces and utensils are clean before you begin preparation.
  • Wash hands thoroughly before handling food, in between raw and cooked food and after handling rubbish, going to the bathroom, smoking or blowing your nose.
  • Cook all meats and meat products thoroughly until the juices run clear.
  • Keep hot food hot once cooked. Don't cook more than you can store at above 65°c

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