STALL HOLDERS APPLICATION FORM
Stall Holder Name
Government Department / Community Group Name
Address Line 2
Business Description for Partner List (Can be taken from your website)
How do you engage tribal landowners in your business activities?
Please describe your current indigenous employment activities
What percentage of your staff are indigenous
Booths are rented on a first come, first served basis.
For 2014, we can accommodate up to 45 stalls.
Indigenous and Community Organisation Stalls free
$50.00 Government Department Stall
$50.00 Food Stall (requires Food Vendor Licence)
$50.00 Fresh Fish Stalls
Booth Area Required
3m x 3m
6m x 6m
Surrounding Area Required
Do you require a Booth/Stall Checklist below Rental Items (optional)
Stall Marquee 3x3
Tick if you have Public Liability
Tick if you have a Food Vendor license?
Insurances and Vendor Licences
Valid to (date)
Public liability insurers names and number
Valid to (date)
Important Event Information
Event begins at 11am and ends at 4pm. Booth setup begins at 8am on 27/07/2014. Booths must be completed no later than 9am on 27/07/2014. Vendors are responsible for setting up there own booths. Vendor who have not paid in full by 11/07/2014 will lose their space (no refunds/no rain checks will be given). Food vendors must provide all food and heating equipment however we can provide electrical and water access if requested. All electrical equipment must be tested and tagged. All food carts will be subject to inspection by the local health department on the day of the event, and must provide permit for approval.
Cairns Regional Council regulations
For food handling. A food business must ensure that persons undertaking or supervising food handling operations have appropriate skills and knowledge in food safety and food hygiene matters.
Food licencing information package. A lot of info in here and this is mainly for food businesses not temporary food businesses
Link to traditional cooking advice. This guideline provides food safety information for people or community groups who intend to cook food using traditional pit oven cooking often referred to as a Hungi or Kup-mari.
This guide is produced to reduce the risk of food poisoning to consumers in the Cairns City area by increasing the awareness of food store operators in the correct food hygiene procedures.
This guide sheet has been produced to provide helpful information about temporary food premises for non-profit organisations.
This guide sheet has been produced to provide helpful information about temporary food premises at a market site (market food stall).
This guide sheet has been produced to provide helpful information about temporary food premises for one-off events.
Proceed to Checkout
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