Food Stalls

Festival organisers take pride in the quality and variety of foods available at the Woodford Folk Festival and aim to offer festival patrons a wonderful array of local and international cuisines.

Stall selection criteria is based on the following:

  • The presentation of the food stall, including quality of menu and food presentation.
  • The efficiency, professionalism and experience of the food stall operators.
  • A commitment to fresh and authentic cuisine.
  • The ability to meet Council Health Department requirements.
  • Environmentally aware food presentation and food service products in accordance with our recycling guidelines and policy.

We expect to receive many more applications for food stalls than can be accommodated. Some stalls are not accepted mainly for reasons of duplication. Non-acceptance is not always a reflection on your quality. Selection decisions are final and no further correspondence will be entered into.

Terms & Conditions

Download the Food Stall Terms and Conditions PDF

Terms and Conditions are divided into 2 sections:

  • Council requirements
  • QFF requirements

 

PART 1: COUNCIL REQUIREMENTS

 

All stalls must comply with health requirements of the Food Act and Food Regulations 2006 and the Food Safety Standards supervised by the Moreton Bay Regional Council.

Council and State Health Department staff will be monitoring food stalls during the Festival. Premises found with inadequate facilities will be requested to comply. Stallholders who refuse to comply will not be allowed to operate.

Moreton Bay Regional Council (MBRC) will require successful applicants that nominate to be a food provider for the Woodford Folk Festival need to submit the Food Business License application form with payment of $143. This will be sent out to all selected food stalls by MBRC.

Every operator will need to submit a proposed stall set-up plan for assessment by one of Council's Environmental Health Officers to ensure the site complies with the requirements of the Act. They will also need to submit information on what they propose to sell during the event.

1. General Health Requirements

  • All food handlers must provide proof of formal qualifications in their field or attend a council course for food handling.
  • All persons engaged in the preparation or sale of food shall:
    • Wear clean and appropriate clothing
    • Ensure they keep themselves and their work area clean
    • Long hair kept tied back
    • Ensure hands are clean, before commencing or resuming work and after visiting a sanitary convenience, smoking, handling a refuse container, handkerchief or nasal tissue.
  • No smoking in any food stall, van or other place where food is to be prepared and/or sold.
  • Food shall be stored at least 75cm above the ground for protection from contamination.
  • All food is to be protected from contamination by dust, flies, vermin, breath or handling:
    • By display in bain-maries (where possible fitted with sliding doors), refrigerated cabinets or behind sneeze-proof shields.
    • Food must be stored within a sealed cabinet, plastic film or food grade paper or plastic bags or covered with a food grade plastic film.
    • Squeeze-type dispensers, in covered containers must dispense sauces and other condiments.
    • Whole fruit and vegetables are exempt from this requirement
    • There is a legal requirement that food vendors must provide a food-approved thermometer, which is accurate to + or - 1 C. This will enable food vendors to monitor food deliveries, production, display and storage.
  • Temperatures
    • Cooked food must be kept at a temperature above 60C until the time of sale.
    • Bain-maries, keep running at a temperature (approx 80C) this maintains your food at 60C.
    • Food containing meat, poultry, fish, eggs, dairy products or potentially hazardous food must be stored at below 5C. Frozen food must be stored at below -15C.
    • Meat and seafood to be kept iced down on trays or in eskies, when waiting use in the kitchen.

Remember: “Keep it hot or keep it cold, or don’t keep it at all.”

  • Cooked foods should be stored for no longer than 4 hours
  • Use tongs or suitable implements for the serving or cooking of foods.
  • Food stalls or vans are not be used for sleeping purposes or to store bedding, clothing or animals.
  • No raw timber is permitted in food preparation areas. (i.e. benches, cutting boards, wooden spoons)
  • Protection must be provided for the public against deep fryers barbecue plates and hot food displays. Direct heat cooking appliances must be suitably shielded
  • All food displayed must be covered from direct sunlight.

2. Transport

  • Transport of prepared food (e.g. sauces) and cooking utensils must be in covered containers.
  • Vehicles used for the transportation of these items must be enclosed and free of dust and approved for this purpose.
  • The temperature of prepared food being transported must be maintained at below 5C at all times.

3. Food Preparation Areas

Minimum Requirements for Food Preparation areas:

  • Roof
    • Free from cracks or other defects
    • Weatherproof
    • Cover the entire food prep area and scullery
  • Walls
    • Smooth, impervious, non-absorbent, non-toxic
    • Easily washable
    • Non-flammable near cooking equipment
  • Floor
    • Raised to at least 10cm (4 inches) off the ground
    • Non-slip, impervious non-absorbent
    • Free from cracks, crevices or other defects
    • Easily swept and washed
  • Water Supply
    • Connected prior to commencement of trade
    • Adequate supply of hot and cold water available at all times
  • Lighting
    • Adequate to provide a safe work environment
  • Hand Wash Sink
    • Located in an accessible position in the food prep area
    • Supplied with hot and cold water
    • Provided with liquid soap and paper towels
    • Be used only for hand washing and be separate from utensil basins
  • Double Bowl Sink
    • Size adequate for requirements
    • Includes adequate drainage area for utensils
    • Connected to the sullage system
  • Prep Surfaces
    • Constructed of or covered by smooth, impervious, non-absorbent, non-toxic material
    • Used solely for food preparation
    • Free from cracks, crevices or other defects
    • Easily washed with an appropriate cleaner
  • Hot & Cold Food Storage Unit
    • Adequate for requirements, with a light inside cold room
    • Thermometer or temperature gauges provided
    • Able to maintain food at appropriate temperatures
  • Personal Effects/Chemical Storage
    • Stored away from food preparation areas

4. Pre-packaged Foods (Including foods such as cakes, biscuits, confectionery and jams that are wrapped, sealed or packaged).

Foods such as such as these can be sold subject to the following:

  • Prepared in licensed food premises. (Proof of such license is to be forwarded to the Moreton Bay Regional Council 21 days prior to the commencement of the Festival).
  • Home kitchens requirements are available from the Council's Health Department. (Phone 07 5433 2136) Non-residents of the Shire will be required to prepare and package food in approved licensed kitchens.
  • A copy of the current Health Department License issued by the relevant Local Authority is required.

 

PART 2: QFF REQUIREMENTS

 

Application Closing Date

  • Closing date for applications is 5pm Monday 25th August.
  • Successful applicants will be notified via email by 9th September.

Support Material

  • All support material must received no later than Tuesday 2nd September and must include the following:
    • Scale diagram of the stall showing camping and vehicle parking requirements using the Stalls Layout Graph.
    • A photo or artist's impression of your proposed stall, colour is preferable.
    • Photographs or samples of your stock. If you want material returned please include a stamped self-addressed envelope or postage bag.
    • Copy of current Public Liability Insurance Certificate for festival period.

Payment

  • Payment in full must be received no later than Tuesday 2nd September via the following methods:
    • Cheque/Money order: Separate cheque for bond please. Make payable to Woodford Folk Festivaland send to the following address:

      Stalls Coordinator
      Woodford Folk Festival
      PMB 2
      Woodford QLD 4514

    • Credit Card: Please call the office on 07 5496 1066 (Mon-Thurs) with credit card details.
    • Direct Deposit: Email stalls@woodfordia.com to request bank account details.
    • Your application will not be considered if payment has not been received by the due date.

Cancellation

  • If the stallholder wishes to cancel this contract more than 60 days prior to the Festival the QFF may retain 50% of the total site fee. (before the 26th October). Any cancellations after this date will not be refunded.

Plastic Bags

  • We are aiming for a plastic bag free festival. Please - NO PLASTIC BAGS.

Insurance

  • $20,000,000 Public liability insurance is compulsory for all stallholders.
  • All stallholders must cover their workers with a policy from Workcover Qld. If you believe you are exempt from Workcover please send a letter from Workcover stating this fact.

Ticketing

  • Incorporated in the cost of your stall fee are two adult season camping tickets.
  • Stalls with a double service area and paying the higher fee will receive 3 tickets.
  • Staff tickets can be purchased at discount prices prior to 5pm Friday 13th December.
  • You will need to supply staff names and position description with your order.
  • Tickets are not refundable.

Wristbands

  • The wristband issued in exchange for your ticket must be worn from 7am on the 26 December and continue to be worn at all times during the Festival.
  • Lost wristbands will not be replaced, and you will be required to purchase another ticket at the gate price.

Vehicles

  • During the set up period:

    • Stallholders are only permitted to have one vehicle onsite, you will be given a pass for this vehicle and this pass must be displayed in the front windscreen. Any other staff vehicles will need to be parked in the designated parking area.
    • A temporary pass may be issued for a second vehicle to enter the site for a short time to make deliveries. Stallholder vehicles will need a pass to enter the festival precinct during construction.

  • You may park one vehicle behind your stall if it does not move for the duration of the festival.
  • All approved vehicles must be in by 6pm, 25 December.
  • No vehicles are to move out of the site until the morning of the 2 January.
  • WE ARE SERIOUS ABOUT SAFETY! During the festival delivery vehicles may access the festival precinct between the hours of 4am and 8am ONLY. Any stallholder or staff member found driving a vehicle on site outside of these hours will be escorted off site. This will be considered grounds for forfeit of your bond.
  • It is your responsibility to ensure your suppliers are aware of these times.

Trading Hours

  • Stallholders will be expected to operate throughout the entire Festival minimum hours 10am – 10pm and are permitted to operate 24 hours per day

Subletting

  • Food stallholders shall not be entitled to assign, share or sublet all or part of their site without prior written consent from the Festival organisers.

Right of Veto

  • The Organisers of the Festival retain the right to enter upon the site of any food stall at any time and remove any article, sign, picture or printed matter which, in our opinion, is either not eligible for display or is considered offensive.

Pre-recorded Amplified Music

  • Use of amplifiers or loud speakers, including CD or MP3 players, by stallholders is prohibited except with prior written consent from the Festival Organisers. If you intend having entertainment in your venue, contact the Stalls Manager.

Pets & Livestock

  • No pets or livestock will be permitted on the festival site.

Stall Presentation

  • WFF organisers will reject any stall that we consider to be dirty or not up to standard.
  • Camping tents and carports are not considered suitable for use as a stall.
  • We will not permit the use of marquees, umbrellas or any items with “trade logos” (e.g. Holden, Merlo).
  • Food vans will require a facade to suit the theme of their food

In an effort to improve the appearance of our food stall service areas we are encouraging food stalls to consider table coverings and table decorations. Successful stalls will be contacted and given some practical options and assistance in improving the appearance of dining areas. We also welcome your comments.

Seating

  • All food stalls are to provide seating for a minimum of 25 people, but more is encouraged.

Camping

  • Food operators may camp behind their stall out of public view (maximum of 4 people).
  • The size of the camping area behind your stall cannot be wider than your actual stall space with a depth of 3 metres.

General Store

  • The General Store can supply a large variety of products including soft drink, bread, dairy and cleaning fluids. Strictly C.O.D

Soft Drink

  • Soft Drink for resale at the festival can only be purchased through The General Store Strictly C.O.D

Garbage & Recycling

  • The Festival will supply bins for general waste, recyclable products and cardboard at the back of each stall. Street cleaners will attend to your waste disposal as required. Larger collections can be pre-arranged.
  • The Stalls Manager will inspect your site before you leave the Festival. Clean sites of stallholders who have complied with our Recycling Policy will have site bonds returned within 21 days after the festival.
  • Organic Waste containers will be available for those stallholders who are able to separate organic waste in their food preparation.

Environmental Policy - Packaging

  • Woodford Folk Festival is committed to reducing the amount of waste taken off site and into landfill. Only compostable, single use food service items or packaging may be used. Plastic bags are not permitted.
  • To ensure maximum environmental responsibility Food Stalls will be required to use these products. If these products are unsuitable you will be asked the reason and required to send samples of the recyclable/biodegradable food service products you intend to use.

First Aid Kit

  • Food stalls must have a suitable First Aid Kit available for staff use.

Fire Extinguisher / Fire Blanket

  • To comply with the Fire and Rescue Service Act 1990 and the Building Fire Safety Regulation 1991, food outlets must have at least a 20B (E) Dry Chemical (or equivalent) fire extinguisher. Any food vendors using a deep fryer must have a 40B(E) Dry Chemical Powder (or equivalent) fire extinguisher. All stalls must have a Fire Blanket. All equipment must have a current test tag.

Hazardous Substances

  • There are substances that may be used in a food stall that are considered hazardous. The most common are LPG gas, Spray and Wipe, dishwashing detergent, hand sanitiser and cooking oil.
  • If you store or use hazardous substances you need to:
    • Make sure all chemical containers have a label on them that clearly identifies what they are and the main safety information about the chemical (eg 'Flammable'; 'Toxic if swallowed'; 'Avoid contact with skin'). Do not use old drink or food containers to store chemicals
    • Get a material safety data sheet (MSDS) from your chemical supplier for all the hazardous substances you have.
    • Put a copy of those MSDS in a folder with a list of all the chemicals at the front (the chemical register).
    • Read the MSDS and do a written risk assessment for all “hazardous substances” to help you figure out how you can use the chemical safely. It is a good idea to keep that written risk assessment with the MSDS in your hazardous substances register.
    • Put in place those things you decide to do in your risk assessment to make using the chemical safer.
    • Train people who have to use the chemical in how to use it safely.

Cleaning Fluids

  • Only biodegradable ecologically sound detergents and cleaning fluids will be permitted for use.

Plumbing Requirements

  • The festival will supply:
    • Connection to drinking water
    • Waste water disposal drain
    • Working sinks will be installed by the stallholder and made easily accessible. A minimum 10 litres of hot water needs to be available at all times. Sinks must be used solely for the purpose installed. You will need to supply (connected and working).
    • Double sink with taps for dishwashing
    • Single sink with taps for hand washing with stands, taps and enough plumbing fittings to meet with the connection at the back edge of your stall
    • You must have a hot water unit attached to sinks for hot water.

  • No plumbing work will be done inside your stall.
  • Inside stall sink fittings for plumbing are not supplied by the plumbing department.
  • QFF will connect water and sullage prior to commencement of trade. QFF will advise when trading can commence.

Electrical Requirements

  • The QFF Electrician carries out temporary electrical installation and distribution on site.
  • All electrical equipment including your camping appliances must be listed on your application form.
  • Any stall holder intending to bring electrical equipment or leads into the festival is required to ensure that all items have been inspected and tagged by a licensed electrical contractor. This is essential for the safety of all stallholders, staff and patrons and a requirement of the Electrical Safety Regulation 2002 Part 5 Division 5.
    This act imposes severe penalties in the event of non-compliance with its provisions. Any stallholders who do not comply will not be allowed to use untagged equipment; Stallholders should check all electrical equipment and leads before coming to the festival to avoid the occurrence of any difficulties.
    Electrical leads that are not tagged may be confiscated.
  • No double adaptors are to be used (power boards are acceptable).
  • Any faults or power failures caused due to consumer underestimation shall be charged to the consumer.
  • Payment of electrical installation services is required before connection.
  • Electricians will make random electricity consumption and equipment tag checks.

Gas Requirements

  • Please ensure that your stall complies with the following gas regulations as set out by the Gas Installation Code before you arrive onsite. (Relevant Standard: AS/NZ 5061.1.2010)
  • All gas systems to be used at the Festival are required to be compliant with the related standards and legislation.
  • Gas cylinders must be installed on a firm non-combustible base (concrete paver) and be chained to an independent support. (star pickets)
  • You system must have a pressure test point.
  • The maximum length of any flexible hose for a commercial elevated appliance is 1.2m
  • No gas cylinder with a capacity above 4.5kg is to be installed in a tent or building.
  • Gas cylinders are to be located in a clearly accessible location with no hindrance to the inspector.
  • Appliances are not to be near flammable materials or vapours. Allow 1.5 metre distance. If your appliance is near the wall of a marquee or a refrigerator you will need to use fireproof material (e.g. Fibro) between the appliance and the wall.
  • Ring burners must have a fire resistant material under them at least 6mm thick.
  • For safety reasons gas cylinders above 9kg (20lbs) may only be transported on site by the QFF Contractor. If you are transporting your own 9kg gas bottles only one per vehicle.
  • All gas systems to be used at the Festival are required to be compliant with the related standards and legislation. All gas appliances are to be an approved appliance under the Queensland legislation and have A.G.A. or Q.G.A approval. You will not be able to use appliances certified for outdoor use indoors and visa versa.
  • All mobile catering vans must have a Gas System Compliance Certificate no older than 12 months issued for them and be compliant for commercial purposes.
  • Gas systems fitted up on site must be completed by a licensed person and a new Gas System Compliance Certificate issued for that gas system for the period of the event. Any non-compliant gas systems identified by Inspectors will be shut down until rectified by a licensed person.

Tent / Marquee and set up

  • Woodford Folk Festival is a 7-day event and often experiences very changeable weather conditions including storms and high winds.
  • Supplying your own tent: All tents/marquees must be commercial/heavy duty standard. If you are providing your own tent you must supply a photo with your application and details of make and construction.
  • Hiring a tent: Stallholders are encouraged to hire tents through our preferred suppliers. A list of these suppliers will be provided. If you choose to use another supplier please supply details so we can ensure they receive a site safety induction before entering the festival precinct.

Rules Regarding Hire Companies

  • All hire companies must report to and sign in at the Registration tent on arrival at site and proceed to the Stalls check-in office.
  • Hire deliveries before the festival must occur strictly between the hours of 8am and 5pm from 13 December through to 23 December only.
  • Hire trucks must vacate the site as soon as delivery or erection of any structure is complete.
  • The stallholder must be on-site when hire equipment is delivered.
  • A QFF representative has the right to inspect all vehicles upon entry and exit.
  • Festival bump out for stallholders hire equipment will be on the 3 January from 7am to 5pm. All stallholders hire equipment must be collected on this day.
  • Please ensure the supplier of your Cold Room has a stall plan and knows where to place your cold room if you are not present when it is delivered.
  • The QFF does not take responsibility for any stallholders hire equipment on-site at any time.

Our Preferred Suppliers

  • If your stall is selected you will be given details of our preferred suppliers.

Smoking

  • The festival precinct is a non-smoking area except for the designated smoking zones. The smoke free area includes all stalls. Stallholders are asked to smoke either in the designated smoking area or behind their stall. Please dispose of your butts carefully.

Alcohol

  • The festival precinct is a Licensed Area. Stallholders may not consume BYO Alcohol in their stalls as they are in the licensed area.

Site Safety

  • During the set up and pack down there are a number of construction areas within festival grounds. There are many types of vehicles moving around the site, cranes, forklifts, trucks etc. The festival site is NOT a safe playground for children. Although weaving in and out of obstacles on a bicycle or skateboard is an exciting challenge, it is simply unsafe! If you come early, please don't bring your children and let them roam the site playing. You, your family and staff are asked to confine your activities to your stall site. UNSUPERVISED CHILDREN ARE NOT PERMIITED ON SITE.